Volcanic perch, this kind of fish Ye Fei is not to say that it is the first time he has come into contact with it, he is like many people, he has heard it for the first time, if it is not for the system in his mind This guy transmits information, he would rather believe that this is an ornamental fish, rather than an edible fish with excellent meat quality.

But now that he knows that this is a sea bass, then Ye Fei is not welcome, no matter how good-looking it is, it will also be eaten, just like a girl or a boy, no matter how beautiful or handsome you are, you will be someone's wife or husband after all.

Cleaning up the fish, Ye Fei is also a veteran, and he has killed a few crispy grass carp alone, so he is also familiar with this volcanic perch.

Remove the guts, then dig up the gills, wait until everything is cleaned up, then wash it under the tap, put the perch on a plate, and then turn around to get the other accessories.

There are not many ingredients for this dish, but they are all indispensable.

The first is the bamboo shoots, Ye Fei just got the bamboo shoots from the storage compartment, he knew that the bamboo shoot system was selected by the bamboo shoots by the Wanlv Lake, this kind of bamboo shoots Ye Fei has eaten, it can be said that it is extremely delicious, sweet and crispy, it is unforgettable to eat, and now it is paired with this volcanic perch, I don't know what kind of superb taste will appear in a while.

Then there are dried shiitake mushrooms.

Ye Fei has also used the ingredient of shiitake mushrooms many times, but he did not introduce it to the audience, only he knows that the shiitake mushrooms provided by the system are not ordinary shiitake mushrooms, but shiitake mushrooms cultivated with the foundation of century-old toon trees, this shiitake mushroom has a fragrance of toon in addition to its own fresh fragrance.

After these two ingredients are taken out, it is followed by ham, refined salt, ginger slices, green onions, cooking wine and other auxiliary materials.

There are not many ingredients in this delicacy, and there are only four or five kinds of food sandwiched together, which highlights a characteristic of Cantonese cuisine, freshness!

Many delicacies in Cantonese cuisine do not use too many dazzling ingredients or fine powders, but use a small amount of things to match, so that the food made strives to be the original and the best, which is why many Cantonese dishes taste faint, because it has less seasoning added to it.

Preparing these things, Ye Fei first soaked the dried shiitake mushrooms in water.

Many people don't understand why shiitake mushrooms should be dried, and dried shiitake mushrooms are much more expensive than fresh shiitake mushrooms, because shiitake mushrooms are not the same as many ingredients, whether it is dried shiitake mushrooms or fresh shiitake mushrooms, first of all, their nutritional composition is not much different, the main difference between the two is that fresh shiitake mushrooms contain a kind of ergosterol, which is not found in many ingredients, ergosterol itself is insoluble in water, so after people eat it in the body, it is not easy to absorb, and dried shiitake mushrooms are irradiated by sunlight, ergosterol will be converted into vitamin D, which is more conducive to human absorption。

If you want to use dried shiitake mushrooms in dishes or soups, you first need to soak dried shiitake mushrooms, and soaking dried shiitake mushrooms is skillful, and you need to use appropriate warm water, so as to ensure that you can soak dried shiitake mushrooms, and at the same time not destroy the nutrients of shiitake mushrooms.

Usually there are two ways to soak shiitake mushrooms, the first is to soak them with sugar, and the other is to soak them in hot water.

But whether it is a sugar bubble or a hot water bubble, it actually needs to be soaked for a long time.

Ye Fei didn't choose either method, but chose a quick soaking method, and saw that he first boiled some warm water, the water temperature was about fifty degrees, and then took a crystal bottle, poured warm water into the bottle, and then put the mushrooms in it, and then saw him add another spoonful of sugar to it, and then plugged the mouth of the bottle, and shook it violently a few times, and when he stopped, he saw that the dried shiitake mushrooms in the bottle had absorbed water and risen.

This is a method often used by old drivers, and the reason why a spoonful of sugar is added to it is because there is a nutrient called guanylate in shiitake mushrooms, and the existence of this substance is also one of the reasons why shiitake mushrooms produce aroma, and the loss of this nutrient can be prevented after adding sugar.

After soaking the mushrooms, Ye Fei took the fresh bamboo shoots, washed them, cut them into thin slices with a knife, and then put them on a plate for later use.

Then he took the ham, and cut it into slices, but the ham slices were much thicker than the bamboo shoots.

After slicing the ham, put it together with the bamboo shoots.

At this time, Ye Fei took out the shiitake mushrooms, and the wet shiitake mushrooms were put on the same plate with the ham slices and bamboo shoots.

After these were done, Ye Fei turned around and began to pack up the volcanic perch.

I saw him take the back knife, go down with a knife, first cut off the head of the volcanic perch, and then another knife in the middle, split the head of the fish, and then began to deal with the body of the fish.

The main process of processing the body of the fish is to separate the fish meat from the bones, and this process is also a test of a chef's knife skills, because the fish meat and the fish bones themselves grow together, how can the fish meat be removed without hurting the bones?

The knife Ye Fei chose was a wide knife with a thin back and sharp edge, this knife was the first time he used it, it was bright and shaky, and even Ye Fei picked up the knife and pressed it diagonally on the cutting board, this knife can be bent by pressing, which shows how thin this knife is.

Taking this thin wide knife, Ye Fei pressed the volcanic perch with the head removed under his hand, and then started to cut from the direction of the fish's head.

The thin and wide knife first walked along the big bone of the fish's back, and then slowly slice in the direction of the fish's tail, in this process, Ye Fei's hand holding the knife could be said to be consistently parallel to the body of the fish, and he did not shake it up and down at all.

When the knife walked to the tail of the fish, Ye Fei gently pulled the knife back in his hand, cut the skin of the fish tail into sections, and then pinched the meat at the tail of the fish with his left hand and lifted it up, and the complete half of the fish appeared in front of everyone.

Ye Fei turned the fish meat, and everyone was surprised to find that the position where Ye Fei cut with the blade was so smooth that people were speechless, and there was no undulating place at all, let alone a heavy knife.

Put the whole half of the fish on a white plate, and then Ye Fei used the same method to cut off the other half of the fish as well.

Finally, when the two halves of the fish are all placed on the plate, and then look at the cutting board, only a flat fish bone remains.

Discard the bones and use only the flesh.

Ye Fei took a piece of fish meat and used a knife to cut out a knife edge of the fish piece horizontally, which was very deep, but did not cut off the meat, but stopped when it seemed to be connected and not broken.

This is also a process that tests the knife skills, because if the knife in your hand is not well controlled, if you don't pay attention, the fish will be cut in half.

Ye Fei cut out all the two pieces of fish, then took a large white blue and white porcelain plate, first put the split fish head on the edge of the plate, and then carefully spread the two pieces of cut fish meat on the back of the fish head.

At this time, Ye Fei began to take the soaked shiitake mushrooms, cut them directly into mushroom slices, took the fresh bamboo shoot slices, and then the ham slices, and carefully put the three sliced ingredients into each knife mark.

To do this, Ye Fei prepared a small bowl of seasoning with cooking wine, refined salt, soy sauce and other materials, poured it directly on the fish, and sprinkled the sliced ginger and green onions on the fish.

These steps are not many, but Ye Fei is very careful and careful in every step, because he knows that Cantonese cuisine must not only have the color and flavor, but also the shape must be perfect, so it must be operated carefully.

When everything is done, put the plates in a steamer and start steaming.

There are many cooking techniques in Cantonese cuisine, but many of the methods used are steaming, baking, stewing, boiling, etc., these methods have one thing in common, that is, using less oil, which also fundamentally ensures that the food made by these methods can maintain the freshness and deliciousness of the ingredients to the greatest extent.

Put the sorted fish in the steamer, turn on the medium heat, Ye Fei steamed for about eight or nine minutes, and then turned off the heat directly.

The fish is so cooked, and steaming for too long will make the fish old and hard, so the time must be mastered.

When the fire was turned off, Ye Fei opened the lid of the pot, and a cloud of white smoke rose, Ye Fei smelled the fresh fragrance of fish that made people feel refreshed, and his saliva almost flowed out, but he still held back.

After getting used to the aroma, he used a pair of chopsticks to pick out the green onions and ginger that had been boiled and had no taste, and then put the remaining green onions and ginger shreds on the fish's body, and poured a little hot juice on it, with a loud sound, a cloud of white smoke rose again, but after the white smoke disappeared, Ye Fei found that a ball of light appeared.

Seeing this light cluster, Ye Fei's eyeballs almost fell out of his eyes.

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