Xiao Peng smiled faintly: "Then leave it to me and see what I do with this fish." After saying that, he went straight into the kitchen with the bucket.

Ye Yuli followed into the kitchen helper, but the rest of the people followed the two into the kitchen, all wanting to see how Xiao Peng handled the pufferfish.

Yang Meng and Pan Peiyu didn't join in the fun, the two of them had to send the fish from the net to the freezer, leave it for Ye Yuli to make dried bonito, and also go to deal with the roast pig, can't a few people eat meat around a pig, right?

Xiao Peng picked out a male pufferfish from the bucket and said to Ye Yuli: "Give me your Japanese cooking knives, and I will make a pufferfish sheng." ”

Ye Yuli heard this: "Peng Peng, you can also make yusheng?

Xiao Peng pursed his lips with a look of disdain: "When we Chinese people eat yusheng, the Japanese people don't know how to fish." The "broiled" in the word "roasted" refers to barbecued meat, and "guan" refers to raw cut fish fillet! The things that the Japanese people play with are all things passed down to them by our ancestors!"

Xiao Peng picked it up, picked it up, and directly chopped off the entire fish head and threw it directly into the garbage can. Ye Yuli was dizzy after seeing it, this method of dealing with it is too 。。。。。。 Layman, right?

This is not to blame Xiao Peng for being a layman, when dealing with ingredients, the Japanese cuisine is very meticulous, and it is not wasted. How can it be like Xiao Peng, the whole fish head is cut and thrown away?

Xiao Peng threw away the fish head, did not stop, but quickly cut open the belly of the fish, and then put the whole fish into the running water to rinse, while rinsing, clean all the internal organs in the belly of the fish.

"Sister Ye, you must remember that the toxins of the redfin pufferfish are concentrated in the blood, internal organs, and gills of the fish, and when cleaning up the fish blood, you must rinse it repeatedly with running water, and the blood vessels in the fish's abdomen must be cleaned up. Pufferfish also has a close relative, called pufferfish, which is very similar in appearance to pufferfish, but the appearance is covered with hard spines, compared to the pufferfish, which is much easier to handle, and the pufferfish is only poisonous in the liver. Xiao Peng explained to Ye Yuli while cleaning the pufferfish: "When cleaning the internal organs, you should pay attention to the pufferfish liver and sperm nest, and you must leave it." It's supremely delicious. When cleaning the internal organs, these two organs must be carefully handled and taken out for later use. ”

"Isn't cod liver the most poisonous part of pufferfish?" Fang Ranran asked.

Ye Yuli nodded and answered Fang Ranran's question: "That's right, pufferfish liver and ovaries are the most toxic parts, but they are also the best places to eat. In 1975, the legendary Kabuki actor Banto Mitsugoro died after eating several pieces of pufferfish liver, and since then the Japanese government has banned the use of pufferfish liver, and it is still the case today, and wild pufferfish liver is absolutely forbidden to be eaten. However, many artificially farmed pufferfish are now very low or non-toxic, and some Japanese restaurants will secretly give the bourmet fish liver to regular customers to taste, and the same is true for pufferfish essence-nest. However, the pufferfish's essence nest is definitely a good thing. In Japanese cuisine, it is called Shirako, especially before breeding, and it is extremely delicious. It is also called Shih Tzu milk, and you will know how delicious it is when you hear this name. ”

Xiao Peng gave a thumbs up, signaling that Ye Yuli was right, and he carefully collected the pufferfish liver: "I want to use this to make wine, no one should move, it's poisonous." ”

After cleaning up the fish, Xiao Peng took a knife and carefully slipped the fish skin. Cut off the back and tail of the fish and toss aside. After the skin of the fish has been treated slightly. Shredded and soaked in ice water.

"The skin of pufferfish is absolutely delicious, but unfortunately the skin of many species of pufferfish contains highly poisonous, but fortunately the redfin pufferfish is not among them, and the pufferfish skin is soaked in ice water and mixed with a little sauce mustard, which is supremely delicious. After Xiao Peng finished speaking, he fished out the puffer fish skin from the ice water, put it on a plate and mixed it with the sauce: "Who wants to taste it?" After speaking, he took a bite directly: "It tastes really good." ”

The reason why Xiao Peng ate a pufferfish first is a custom, including the pufferfish chef of the Wa Kingdom, who always eats the pufferfish first after cooking, which is the chef's confidence in his craft.

Although Xiao Peng ate with relish, the people around him hesitated.

After all, the toxicity of puffer fish poison is equivalent to 1,250 times that of the highly toxic drug sodium chloride, and this poisoning is not a joke.

Xiao Peng saw that everyone hesitated, but did not force it, but took out a sashimi knife and carefully slice the fish.

Pufferfish has very little fat and, like most white-fleshed fish, is thinly sliced and has a tough and chewy texture, making it a great challenge for chefs. The fillet should be as thin as possible, otherwise it will be difficult to chew.

Of course, there are also some people who like to cut the fish thick when they eat pufferfish, and they like the feeling of not being able to chew it.

After obtaining the knowledge inheritance of Xiao Peng, the knife work is not covered, as Xiao Peng's hand rises and falls, a piece of fish meat falls on the board, everyone takes a closer look, gasps, only to see the fish fillet under Xiao Peng's kitchen knife, it can really be described as thin as cicada wings, a piece of translucent fish, regardless of size and thickness, like a ruler has been measured.

After cutting the fish fillet, Xiao Peng did not stop, but found a large plate and began to platter it slowly. I saw that under Xiao Peng's skillful hands, the puffer fish fillets formed a lifelike peacock opening screen pattern on the plate.

However, because the cut was too thin, a plate of peacocks only used less than one-twentieth of the fish, Xiao Peng wiped his hands, Xiao Peng thought about it, directly found a few more plates, and began to swing around, and now there are exactly ten people on Qianli Rock. Xiao Peng simply had one plate per person, and in this way, there was still more than half of the fish fillet left. Xiao Peng directly pinched two slices of fish and ate them: "It tastes very good." Who wants to taste it?"

Unexpectedly, as soon as he finished asking, Ye Yuli directly picked up a piece of yusheng and put it in her mouth.

Xiao Peng was stunned, what's wrong with Ye Yuli?

• Ye Yuli saw everyone looking at herself, and smiled slightly: "All pufferfish meat is almost non-toxic, as long as the internal organs are dug up, peeled off and washed clean, it will not be poisonous." Unless the pufferfish has been dead for too long, the toxins in the internal organs dissolve in the body fluids, and over time, they seep into the muscles. That's going to be toxic. Our pufferfish are freshly caught, and the internal organs are disposed of and cleaned repeatedly, so the possibility of poison is very low. ”

After listening to Ye Yuli's words, the onlookers suddenly realized that they couldn't bear it anymore. The puffer fish sashimi on the plate is like a work of art, and I don't want to eat it, but this unloaded fillet is not stressful to eat.

Ye Yuli was not idle, because the pufferfish meat tasted fresh and elegant, so she mixed chili peppers and radish puree to prepare "maple leaf sauce." "To match the taste of puffer fish, we prepared a few small plates of sweet soy sauce and orange vinegar for everyone to experience different tastes.

As soon as the pufferfish meat was imported, their eyes widened, and the taste was too delicious, right? The combination of the freshness of the pufferfish meat and the maple leaf sauce constantly shocked people's taste buds. The rest of the people were okay, slowly tasting the taste of puffer fish meat, Fang Ranran Millie and Hou Zhenzhen, the three children, directly one by one, so delicious that they couldn't stop at all.

Fang Ranran's guts to eat at this time were also fat, and he put a chopstick pufferfish skin into his mouth, and as soon as he opened his mouth, he saw Fang Ranran's eyes roll, and he didn't say anything, just took advantage of the fact that people were not paying attention, and a chopstick followed a chopstick to stuff the fish skin into his mouth.

By the time the rest of the people found out, a large bowl of fish skin had already been eaten by Fang Ranran himself.

"You steal it!" Millie was the first to react.

Fang Ranran's chopsticks didn't stop: "I'm not stealing food, it's none of you who eat." ”

Hou Zhenzhen is a man of action, seeing Fang Ranran eating so highly, he directly brought himself a pair of chopsticks. I saw that after she chewed a few times, she didn't say a word, and directly stretched out the second chopsticks.

Millie was not stupid, and quickly took the chopsticks and ate them. As a result, another chopsticks that couldn't stop appeared.

The three little girls ate vigorously, and Yin Chongde and a few others were embarrassed. Seeing that the little girl ate so deliciously, they also wanted to taste it, but why were they embarrassed to rob it with the little girl?

Xiao Peng was watching from the side, hehe Zhile, this is not to blame yourself, you didn't eat it just now, and now you regret it.

Ye Yuli coughed dryly twice: "Ranran, you eat less, let Grandpa Liu and Grandpa Jiang also taste it." ”

Although Fang Ranran said that he was willful, he was also a sensible child, so he found a few small plates and filled a small plate of fish skin for Yin Chongde and the others.

Yin Chongde and a few people hurriedly tasted the pufferfish skin made by Xiao Peng, a small dish of fish skin, and a matter of one or two chopsticks, after eating, several people began to regret it at the same time: "Why were you so timid just now, why don't you eat more of such a delicious thing?"

After Xiao Peng made the pufferfish, put the crabs, sea bass, pomfret and the like into the steamer, and handed over the rest to Ye Yuli. Although Xiao Peng is a good cook now, he is really lazy and doesn't like to go to the kitchen.

Ye Yuli was not idle, she did not make lobster first, but took out a bonito, cut it directly into thick slices, and after removing the thorns, she lit the corn stalk and smoked it with the skin of the fish.

"Mom, can you eat it so easily?" Fang Ranran looked incredulous.

Ye Yuli nodded: "This is the traditional fisherman's way of eating in Kochi County, Wakoku." It's just that they use straw, which we don't have here, and I use corn stalks because of the location. ”

When a few people were still preparing meals in the kitchen, Pan Peiyu ran over: "Boss, there are two boats approaching us." ”

Xiao Peng was stunned: "The fish thief is directly driven away!"

Pan Peiyu shook his head: "Look at the route and speed of the boat are not like fish thieves, the speed is quite fast, according to the radar, the two boats are not big, the speed is at least thirty knots, and the fishing boat can't drive so fast." It looks like I'm coming to our island. Look at the speed, and in half an hour you will be on the island. ”

Xiao Peng shook his head: "This Nima is still here in a hurry to eat? ”

As soon as Xiao Peng's voice fell, Ye Yuli's mobile phone rang, and Ye Yuli picked up the phone: "Qingya, what are you looking for me?"