He also heard Jasper Grass in the Sanggan River say that although the Chinese sturgeon in the Sanggan River is now extremely precious to China, this fish tastes slightly better.

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The fastest updated novel, compared with the whitefish, sockeye salmon, anchovies, black-flowered fish, dragonbeard fish, Chinese sturgeon, cochineal, Tianshan eel, etc., the taste of these fish is much worse.

It is precisely because of this that Yang Chengzhi is willing to return these fish to their production area free of charge, so that they can continue to reproduce, and in doing so, Yang Chengzhi can also get the support of animal environmental protection organizations, so that they know that they are not only concerned about immediate interests, but also environmental protection in front of interests.

In doing so, you can sell the whitefish and sockeye salmon that are unique to the Sangan River, and you can also sell the rare fish such as the Chinese sturgeon in the Sangan River at certain times.

As he thought, his approach was immediately recognized by the Chinese and even the world's environmental protection groups, who praised Yang Chengzhi's approach and allowed the sale of a certain amount of fish such as Chinese sturgeon and cochineal in the Sanggan River, and promised to give Yang Chengzhi special funds to compensate him for some of his losses.

Not long after Yang Chengzhi had just returned to Ziyun Pavilion, a group of people who had gone out with him also came back from outside, and this time they almost didn't come back empty-handed, each of them was carrying a big fish in their hands.

The Gan family came back with the big fish, and Yang Chengzhi immediately thought of the thoughts of these people, and these people wanted to taste whether these fish were as delicious as he said.

In fact, this is mainly Li Shuya and Hua Ruolan's thoughts, they have a lot of shares of these fish, but these fish are the first time, although they have a top chef in the hotel, but they want Yang Chengzhi to make a look, after all, Yang Chengzhi's cooking skills are among the top in China, maybe except for the old man Yang who taught him cooking, no one's cooking skills can be worthy of Yang Chengzhi.

In fact, Yang Chengzhi didn't know the taste of these fish, and all he knew was jasper grass and rainbow sù told him, after the family brought the big fish back, Yang Chengzhi asked everyone to send the fish to the kitchen, and he himself entered the kitchen to think about how to make the taste of these fish the best.

He first killed all the big fish, cleaned the entrails, and soaked them in a large basin containing the water in the space, and then sat there and pondered, and began to wonder how to make them delicious.

After sitting down and thinking for a few minutes, Yang Chengzhi cut a trace of fish meat from each fish, put it in his mouth to taste the true taste of each fish, and then began to study the texture of the fish.

You must know that the natural taste and texture of each fish are different, although the fish is basically steamed and braised and stewed, but each fish has a specific heat, as a senior chef must master these, so as to be able to make the most delicious delicious.

And Yang Chengzhi has been learning cooking under the influence of Yang Tiexin since he was a child, and he has a deep understanding of this, which is why he did not get started immediately after getting these big fish, but began to study the taste and texture of these fish, and he wanted to make the taste of these fish perfectly reflected.

At about one o'clock, Yang Chengzhi basically figured out the characteristics of these fish in his heart, and several recipes were also formed in his mind.

Yang Chengzhi got up and first checked all kinds of spices, and greeted Jia Danping and Zhao Liqing, who had been sitting in the kitchen and didn't dare to speak, for fear of disturbing Yang Chengzhi, and asked the two to prepare the seasonings and accessories.

After the two of them were ready with the accessories, Yang Chengzhi's eyes flickered a few times, and he grabbed a washed sockeye salmon from a large basin.

The pink sockeye salmon was not yet dead, and the next moment Yang Chengzhi grabbed it, the body of the seven or eight pound sockeye salmon twisted a few times.

Sun Qiu's distant enemy ball was carried by Yang Chengzhi to the kitchen counter, put the sockeye salmon on the board, pressed the body of the sockeye salmon on the left side, and as soon as his right hand was smooth, a kitchen knife was from the knife holder to his hand, and the knife flashed, and the sockeye salmon's body was instantly divided into two parts, and the wide-backed kitchen knife in his right hand was picked to the side with a huge fish head.

Jia Danping and Zhao Liqing Chengzhi, who were ready to prepare the accessories, showed this hand, their eyes were full of envy, the two of them also stayed in Yang Chengzhi's house for a few years, and they have been learning the Yang family's recipes with Yang Chengzhi, and learned a lot of tricks from Yang Chengzhi.

Although they have not shown their cooking skills in other places, Yang Chengzhi said that if the two of them hone their skills, if they go to a five-star hotel now, they will be admitted immediately, and they are still at the level of a big chef.

The two have also seen many cooks cooking in the village in the past few years, but some of their cooks' cooking techniques feel that they are too far from Yang Chengzhi.

In order to catch up with Yang Chengzhi, the two of them put a lot of effort in private, just said that this is fish, and the two of them asked themselves no less than the big chefs of some restaurants, but in Chengzhi's hand just now, the two of them were still ashamed of themselves.

Just when the two of them were stunned, Yang Chengzhi's right hand wide-back kitchen knife didn't know when it had returned to the knife holder, and his hand turned into a piece of fish knife, and he saw the silver-white knife light flashing silently twice, and the sockeye salmon with a size of seven or eight catties was disintegrated, and the two pieces of fish meat and fish bones were separated, and only the tail of the fish bones was still a trace of fish meat, and the rest of the place was clean and there was no trace of fish meat.

Yang Chengzhi pressed lightly with his left hand, and the fish knife in his right hand continued to fly, and diamond-shaped knife marks appeared on the fish, and the diamond-shaped eyes cut out were almost identical.

Zhao Liqing and Jia Danping, who were standing behind them, couldn't help but stick out their tongues, if they wanted to cut fish like this, they could also cut it, but they didn't dare to guarantee that they could cut out diamonds of almost the same size.

Yang Chengzhi's side, the fish knife in his right hand swung slightly, and the two pieces of fish meat were put on a cutting board, and he took the fish bone with only a trace of fish meat left, and the knife in his hand flashed, and the fish meat on the fish bone was instantly removed.

Yang Chengzhi didn't reply, and said softly: "Sister Danping ignites"

。

Jia Danping's side immediately turned on the gas under the oil pot that filled a lot of cooking oil, Yang Chengzhi's left hand waved a few times, and several kinds of seasoning accessories were sprinkled on the fish bones, and then the huge fish head was also taken, and the seasoning and cooking wine were sprinkled on it, and the spirit extract in the white space was also evenly sprinkled on the fish bones and fish heads.

When Yang Chengzhi did this qiē, there was also green smoke in the oil pot, Yang Chengzhi probed on the oil pot with his big hand, felt that the oil temperature was enough, put down the fish knife in his hand, picked up the fish head and put the fish head into the oil pot after the left.

The next moment the fish head is put into the oil pan, there is a snort of water vapor coming out of the oil pan, and then a special fragrance escapes in the kitchen.

The color of the head turns pale yellow, and when the left hand lifts the tail of the fish, the bones do not enter the oil pan, and after a while, the bones turn brown.

At the next moment when the fish bone changed color, a chopstick in Yang Chengzhi's left hand poked into the oil pot and stretched out to the position of the fish mouth, and the fish mouth was instantly opened, and when the fish bone turned brown, the big fish head also turned golden, and the open fish mouth seemed to say that the pot was too hot.

Yang Chengzhi's body didn't move, he took a big colander in his left hand, and when the colander poked into the oil pot, the fish head and fish bones were fished in the colander.

At the next moment when the fish bones and fish bones came out of the pot, Yang Chengzhi's eyes lit up slightly, and the corners of his mouth showed a subtle smile, as a senior chef, he could feel that the taste of this fish bone was good.

Jia Danping and Zhao Liqing, who were standing behind him, looked at each other, it was the first time they saw fish bones first, you must know that ordinary fish bones are discarded, but this time Yang Chengzhi made fish bones first, it is difficult for this fish bone to be eaten.

Just when the two of them were puzzled, Yang Chengzhi's two hands kept turning, and the alcohol, salt, starch, and various accessories instantly wrapped the two pieces of fish meat on the board tightly.

To do this qiē, Yang Chengzhi took the fish head and fish bones that he had just fished out, copied a large fish plate, and arranged the fish head and fish bones according to the shape of the fish, but at this time, the fish head and fish bones were not lying flat in the jade plate, but were placed as if the fish were swimming in the water.

After arranging it, Yang Chengzhi picked up the fish knife with his right hand, and the fish knife reached under a piece of fish meat at once, and his left hand pinched the other side of the fish meat at the same time.

The left and right hands moved at the same time, and the fish meat entered the oil pot that was still smoking, snorting a few times, and the kitchen was suddenly filled with a special fragrance, which was different from the fragrance of the fish made in the past, which made Jia Danping and Zhao Liqing swallow a few mouthfuls of saliva, they often make fish, but this fragrance is the first time they smell it, and the next moment they smell this fragrance, the two of them have an urge to go up and taste it.

But they all know that this is not the final taste of the fish, because the fried fish is poured into the plate with a soup, and after the soup soaks the fish, the fish is considered successful.

At this time, the fish in the oil pot also turned golden, and the next moment when the fish turned golden, Yang Chengzhi's right hand slice fish knife and left hand moved at the same time, half of the fish meat went to the big fish plate, and the fish meat was tightly attached to the fish bone, Yang Chengzhi moved with both hands, and another piece of fish meat also went into the oil pot.

In a moment, another slice of fish was attached to the other side of the bone, and the kitchen was filled with the special smell of fish.

However, at this time, Zhao Liqing and Jia Danping's eyes were full of doubts, and the two pieces of fish meat in the fish plate were sticking to both sides of the fish bones, although they had a special fragrance, but they were quite awkward, without any sense of beauty, which Yang Chengzhi had never seen in the past.

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