Ye Fei's live broadcast room.

No one thought that this audience named Lu Shan Yake would not make a move, and he would directly smash out fifty aircraft carriers with one shot.

That's 1.5 million!

What makes everyone even more speechless is that this person is still so low-key, not much, meaning, I am poor.

When they think of Lu Shanyak's words, many people can't help but have an urge to squirt three catties of blood, and say in their hearts that if you are poor like this, then what are we like this? This is too shocking.

After the reward of the fifty aircraft carriers of Lushan Yake, he directly hid his merits and fame, and he didn't speak.

"Lushan Yake, come out!"

"Come out quickly, it's not over with you, you're too shocking, can you give us some hope for life?"

"Yake....I have to give you one hundred and one points, even if you are proud, I can't deduct a point, it's too unprepared, it's impossible to prevent it. ”

I'm a foodie: "It seems that there are more and more masters in Ye Shen's live broadcast room, but I seem a little abrupt." ”

Eat all over the world: "Oh, I'll go, this girl really comes and goes like the wind, I haven't reacted yet, this is the end?"

Tao Tao sent a lot of wry smiles: "Teachable, really teachable, I thought I was extravagant today, but I didn't expect there to be someone more awesome than me." ”

An elegant bomb from Lushan Yake blew up Ye Fei's live broadcast room directly.

If there is one more person who keeps his composure, it is an old man in Nanjiang, this old man can't move the original rhythm, spaceships, aircraft carriers, spaceships, aircraft carriers, which makes people crazy.

Ye Fei didn't know the situation in the live broadcast room at all, after he finished making the shortbread, he put the pancakes on the plate, but he didn't dare to put them aside, because he knew Qin Zekai and Duanzi King too well, if the baked cakes left his sight, it was estimated that he would have to clean up the plate when he finished making sweet and sour crispy fish.

You have to guard against Qin Zekai and Yinsan and the two goods!

After Qin Zekai finished eating the shortbread in his hand, the goods stared straight at the remaining few on the plate: "Ye Shen, can you eat another one?"

Yin San also stared at the shortbread with blank eyes: "Ye Fei, we are a platform, it stands to reason that we should be colleagues, I think colleagues should share blessings with each other, I don't want one by one, can I share one with Qin Shao?"

Ye Fei pretended not to hear it, and said directly: "Friends, the shortbread has been made just now, and then we will make the second dish, this dish can be said to be made in many places, but to say that the most authentic is Sichuan cuisine." ”

"Sweet and sour crispy fish, this is an extremely common home-cooked dish in Xichuan, an important step in making this dish is the ingredients, the fish is well chosen, and the taste is very wonderful. ”

"In fact, there are many kinds of fish that can make sweet and sour crispy fish, the most common is the four big fish, herring, grass carp, bighead carp and silver carp, these four kinds of fish are the most used, which also leads many people to think that this dish is to use these four kinds of fish, in fact, it is wrong, there is another kind of fish is also the best ingredient for making sweet and sour crispy fish, that is, carp. ”

With that, Ye Fei came to the front of the storage compartment, opened a storage compartment, and then took out a fish from it.

Look at this fish again, the body is flattened, the belly is large, the horseshoe-shaped mouth, two pairs of long whiskers grow on both sides of the mouth, the body is golden yellow, and the tail is a little orange-red.

Seeing the appearance of this fish, many people are already amazed.

"Carp?"

", this carp that Ye Shen took is really beautiful, fat and big, and at first glance, it is the best product with delicious texture and tender and juicy meat. ”

"No,, no, brothers, this fish...... Golden body and red tail, this ..... this Nima is a carp of the Yellow River!!"

"it, Yellow River carp? This is the best existence among carp. ”

"It's not just the best, legend has it that this fish is related to the dragon, the carp jumps over the dragon gate, according to legend, this fish has crossed the dragon gate, as long as the amount can be turned into a dragon, but in order to be able to be with their brothers and sisters, it is back again, so the ancients said that this fish is the dragon fish, especially the carp in the Yellow River, it is a rare delicacy. ”

"The Yellow River carp is as expensive as cattle and sheep, and this is really a good ingredient that makes people hungry when they think about it. ”

"Yes, although there have been more Yellow River carp sold recently, there are not many authentic ones, and many of them are artificially farmed. ”

"Ye Shen will definitely not use artificially bred carp, we still know Ye Shen's temperament. ”

As everyone was talking, they saw Ye Fei raise the fish that was still beating in his hand, and introduced: "The sweet and sour crispy fish we made today, the fish we chose is this one in my hand, this is an authentic Yellow River carp, everyone has also seen it, the golden body and red tail, slender body, this is the standard of the Yellow River carp, carp, we usually call it red fish, hairy fish or abductor fish, it and sea bass, lake fish, Pine salmon is also known as the four famous fish in China, and in the Yellow River, carp is a rare delicacy, our ancestors according to the long-term experience of eating carp, summed up the carp in four places is the most delicious, that is, the Yellow River carp in Xianing, the Yellow River carp in southern Henan, the Yellow River carp in Lushan and the Yellow River carp in Xishan, today since we make the first dish is the shortbread of Lushan Province, then the carp we choose to make this Sichuan dish is also the carp of the Yellow River in Lushan. ”

"To make sweet and sour crispy fish, the main ingredient is fish, but other ingredients should not be missing. ”

As he spoke, Ye Fei began to take the accessories from another storage compartment.

Onions, ginger and garlic are indispensable, as well as vinegar, sugar, light soy sauce, starch, small grinding sesame oil, cooking wine, peanut oil, etc.

When all the ingredients were ready, Ye Fei began to kill the fish.

There are many ways to kill fish, Ye Fei uses the most traditional killing method, first slap the back of the knife on the head of the fish twice, the lively carp is in shock instantly, and then Ye Fei goes to the scales, and then uses scissors to cut it on the belly of the fish, take out the internal organs, leaving only the swim bladder inside, and finally the left and right gills are removed, and the fish is almost the same.

It's just that if you want to completely remove the fishy smell of the fish itself, there is another thing that must be taken out, which is commonly known as "commotion", also known as fishy line.

This thing is located under the head of the fish and on the finger of the tail of the fish, if you want to take out this fishy line, it is indeed a little difficult for inexperienced people to do it, but Ye Fei has systematic experience in his mind, so it is easier to do.

I saw that he used the blade of the knife to gently pat the front and back of the carp's body twice, and finally used the knife to cut obliquely under the fish's head, and then a white head appeared, Ye Fei grabbed the white head, gently pulled out, a white line was pulled out, and the fishy line out of the fish's tail was pulled out in the same way, and the fish was completely cleaned up.

After cleaning it under clean water and then placing the fish on the cutting board again, Ye Fei began to move the knife.

How to make the fish more flavorful, it depends on how to move the knife on the fish's body, I saw that Ye Fei first used the knife to cut down on the fish, and when it was almost about a centimeter, then the knife was slightly tilted to the side, changed to an oblique knife, and cut it in the direction of the fish scales, and this knife cut nearly three centimeters or so.

One vertical and one oblique, this is a complete knife.

Then use the same knife technique to make a total of eight cuts on one side of the fish, then turn the fish over and make the same eight cuts on the other side.

After the sixteen knives were over, Ye Fei cleaned the fish again, then placed it in a large porcelain basin, poured light soy sauce, salt, pepper and cooking wine into the basin and began to marinate.

Taking advantage of this time, Ye Fei divided the green onion into two, one part was cut into chopped green onions, the other part was cut into shredded green onions, the ginger was minced, and the garlic was minced.

At the end of this step, Ye Fei began to prepare the soup.

The soup of sweet and sour crispy fish is very important, and the ratio of each ingredient is also very strict.

Ye Fei poured sugar, vinegar, light soy sauce and water into a bowl in a ratio of 1:1:1:2, then stirred well and set aside for later use.

The fish was marinated in a porcelain bowl for about fifteen or sixteen minutes, and Ye Fei mixed the flour and starch into a paste, and then spread it evenly on both sides of the fish.

After doing all this, Ye Fei took out the wok, put it on the stove and heated it, the pot was hot, and the peanut oil was put into the pot.

When the oil temperature reached seven ripe, Ye Fei pinched the tail of the carp with his hand, and then the fish head was downward, and the fish directly slid into the oil pot.

When the carp was put into the pot, the oil splashed, and the whole pot of dark golden peanut oil suddenly boiled...........