Doing fish delicacies, Ye Fei can be said to be a veteran, he has made crispy grass carp before, made silver carp two-color chopped pepper fish head, and also made volcanic perch, no matter what kind of fish, it can be said that every dish of food is amazing, and even the eight treasures and jade food and the two people who eat all over the husband did not even let go of fish bones, which shows how great Ye Fei is in making fish-based food.

Today, he wants to use this mandarin fish to make a classic dish in Hui cuisine---- golden preserved fish!

I saw him put the slaughtered mandarin fish on the cutting board, and the first thing he did was to take the meat.

Put gauze on the body of the fish, and take a narrow and sharp knife from the tail of the fish to the head and start slicing the meat.

When making volcanic perch, Ye Fei also did this step, so it can be said that he is familiar with the road at this time.

The flesh on both sides of the mandarin fish is removed smoothly, and then the skin is also cleaned, and then several knives are cut, all of which are cut into pieces of about half a centimeter and placed in a bowl.

At this time, a mandarin fish had only the head and bones left, but Ye Fei did not throw it away, because it was still useful.

I saw that Ye Fei changed a knife on his back, connected the fish head to the fish bone, and gently slapped the fish head twice with the knife, and put it on another plate.

After doing this, Ye Fei began to deal with the anchovy shrimp.

Ye Fei has also used shrimp many times, so it is also very fast to process.

Remove the shrimp line, then remove the shrimp head, use a sharp knife to gently slide on the middle part of the shrimp, remove the front shrimp skin, and then go down with a knife to cut off the exposed white and tender shrimp meat, and keep some of the shrimp meat and shrimp tail together.

The shrimp meat is crystal white and tender, like warm jade.

Take a small plate, put two pieces of shrimp meat on the plate, use the head of a small rolling pin made of red sour branch wood, and carefully crush the shrimp meat into shrimp paste for later use.

After these are processed, the next step is to deal with the pork belly.

The pork belly used by Ye Fei is taken from the pork belly of the wool pig, how delicious this kind of pig meat is, Ye Fei knows, it can be said that it is the best in pork.

Take the pork belly, rinse it under the faucet first, then take a clean white cotton cloth, blot the water stains on the meat, and then put the pork belly on the cutting board and start cutting it with a kitchen knife on the back.

The pork belly is first cut into fine pieces and then the meat is started to be pureed.

Just like a dumpling filling, the pork belly is finally chopped into a fluffy and sticky puree and placed in a bowl.

Next, remove the ginger juice.

Chop the fresh ginger and shallots as much as possible with a knife, wrap them in a piece of gauze, put them in a thick dish, take the rolling pin of the red sour branch wood, and crush it on the gauze bag with the other end, and the pale yellow ginger juice flows out.

After all the ginger and green onions inside were broken, Ye Fei picked up the gauze bag and shook it vigorously with his hand, and more ginger and green onion juice flowed into the plate.

I took the big bowl with the pork belly puree again, put the fish head and fish bones and crushed shrimp meat into the bowl, poured in an appropriate amount of ginger juice and green onion juice, an appropriate amount of refined salt, two spoons of rice wine, an appropriate amount of monosodium glutamate, stirred it lightly with my hands, and when the fish bones and fish head were coated with sauce, put the shrimp paste in, mixed it into a filling, and then in front of everyone, Ye Fei once again showed a skill ---- shaping that had never been used before!

Shaping is a very important and difficult skill in chef skills.

As a chef, you not only need to be able to carve all kinds of ingredients into all kinds of shapes you need, but you also need to be able to knead and shape all kinds of soft ingredients into all kinds of beautiful patterns.

Ye Fei had never used the skill of shaping before, and that was because those delicacies were not necessary.

But today this dish is a bit special, and he needs to knead it into a few small things with meat filling.

I saw Ye Fei pick up a lump of meat filling, spin it around in his hand, then knead and knead it, and finally put the things in his hand on a clean porcelain plate.

It's just that when everyone saw the things that Ye Fei put in this porcelain plate, they were all crazy.

"I'll rub it, is this okay?"

"Haha, Ye Shen didn't learn sculpture before, right? These little crabs are so cute. ”

"Uh-uh, uh-uh, pinch crabs with meat puree? Damn, awesome. ”

"I'm convinced, Ye Shen's technique is so strong that it is boundless, should this crab be so real?"

"I'm fucking wondering, how did the crab leg leaf god pinch it out?"

"Damn, Ye Shen has surprises every time he broadcasts, and he is never an exception!"

"Yes, knife skills, casual forming, carving, this Nima is shaping again, do you want to be so strong?"

"This crab can be eaten in one bite. ”

That's right, Ye Fei kneaded four small crabs with the mixed meat puree, this is not the point, the point is that these four crabs are like the real thing, whether it is the body or the legs, it can be said that there is no difference between the real thing.

Chefs are not artists, and many things can be done as long as they can do more or less the same.

But Ye Fei is different, the four little crabs he pinched are simply vivid, and people can't take their eyes off them at a glance.

At this time, everyone not only admired Ye Fei's cooking skills, but also admired his skills in art, if it wasn't for a person who had studied art for a considerable period of time, it would be impossible to do this step at all.

No matter what everyone thought, Ye Fei kneaded the four crabs, placed them on the plate, and then turned back to process the fish.

Nowadays, there are no bones in fish meat, especially mandarin fish, which has fewer bones and can save a lot of trouble in removing bones.

I took the bowl with the fish pieces, then added an appropriate amount of refined salt, an appropriate amount of monosodium glutamate, and added a spoonful of rice wine, and then beat the red-tailed chicken eggs, separated the egg whites from the egg yolks, took an appropriate amount of egg whites, and finally added about six grams of starch, and directly began to gently grasp and mix with my hands.

He needs to make the fish pieces fully stained with paste, which is usually called battering the ingredients.

After the fish pieces were evenly adhered to the batter, Ye Fei put the large bowl aside, then took a medium bowl again, put the remaining egg whites into the bowl, and then added the appropriate starch, and then made a small half bowl of paste.

This thing has a nice name, called egg bubble paste, also known as Korean paste, or snow cloth pulp, many kinds of food will be used, its main role is to make the appearance of the ingredients look full, loose and tender, white and flawless color, when the general configuration, the ratio of egg white and dry starch is two to one, that is to say, two grams of egg white with one gram of dry starch.

After Ye Fei configured the egg bubble paste, he also put it aside for later use.

The anchovies in the shell were taken and wrapped in dry starch and placed with the slurryed pieces, but not in the same bowl.

After doing this, Ye Fei began to take out a steamer and put it on the stove, and then turned on a high fire.

While cooking the steamer, Ye Fei took out a large plate and placed the fish head and fish bones in the middle of the plate, with the fish head facing east and the fish tail facing west.

Then he took the four small crabs that he had just kneaded with meat puree, and arranged them at four corners, south, east, west, and north, with the crab's head facing outward and its tail facing inward.

After these were done, it didn't take long for the steamer to be ready, Ye Fei took off the lid of the steamer, put the fish head, fish bones and meat crabs in the steamer and began to steam.

The reason why it is steamed first is mainly to allow the crab and fish head and bones to be shaped.

After steaming, Ye Fei did not open the pot and take it out, but turned off the fire and let it simmer in the steamer.

took out another wok, put the wok on the stove, turned on the fire, poured an appropriate amount of rose cooking oil into it, and after adding it to three percent of the heat, Ye Fei took the anchovy shrimp with the shell, rotated it in the prepared egg bubble paste, and waited until the shrimp was wrapped in a proper egg bubble paste, and fried it in rose cooking oil.

The egg bubble paste on the outside will bubble when it encounters oil, and when it is all up with the shrimp skin, take them out, then heat the oil again until it is 40% hot, and put the anchovy shrimp back into it and fry it back.

It can be said that the steps of making this golden preserved fish are very locked, and some are very troublesome.

But Ye Fei did every step very seriously and very carefully.

After the shrimp are fried in 40% hot oil, the shrimp is considered to be processed.

This kind of processed shrimp has a good name, it is called Korean anchovy shrimp!