Before the soldier returned, an old man came to book a table, and the old man showed him two tickets, indicating that he was very rich, and he would settle the bill in cash after the meal. He said that he would invite the town mayor, Director Ying, Xu Jiban and others to dinner. He just fell in love with the fish, and was willing to pay 400 yuan to buy it out, and a few more dishes, a total of 500 yuan to book a seat on the third floor.

At that time, five hundred yuan could already buy a big fat pig, and this seat was a luxurious meal in the provincial capital, how could Xiaobing disagree?

But the other party asked Xiao Bing to cook himself, and he had to personally guide him next to him, and do it according to what he said.

Xiao Bing is also a cooking maniac, aside from the fact that he can make a lot of money, someone proposes a special method, which is tantamount to teaching art in disguise, how can he shirk it? Naturally, he readily agreed.

The stubborn old man asked someone to use a glass jar to float this little red carp in clear water, and change the water every half an hour. The old man was surprisingly patient, he went to the teahouse to make a pot of tea, and slowly guarded it for four hours, and changed the cool water seven times, before he asked the soldiers to take out the little red carp from Tuojiang and wash it, so that he would not beat off the scales as usual.

The old man asked the soldier to stretch the fish's mouth with a silk circle, and then use a small grappling hook to stick it into the fish's mouth, and carefully pull out all the fish's internal organs. This process pays a lot of attention, such as its order, position, direction of the hook tip, the weight of the force, the change of the fish's posture, the coordination of the left and right hands, etc., and there are dozens of points to pay attention to. In short, be careful and careful, do not puncture the bitter gall and fish intestines, and leave the fish roe (or fish white) and fish bubbles in place.

The old man knew more about the belly of the fish than his own palm prints, just as he could see through the fish's body and look directly into its interior, and every point was just right.

After that, the bottom is washed with clean water, especially in the belly of the fish, and the fish has to be hung upside down to drip the last drop of water.

Then the inside and outside of the fish at the same time salt into the taste, this time to master the small soldier will will, to salt the taste of the taste and not too long to damage the freshness of the fish. But the old man's time was still fifty-two seconds less than the soldier had expected. In these two tasks, the little soldier has already learned a lot of mysteries.

Then there are eighteen kinds of spices prepared by the old man, half of which are fried hot and stuffed into the belly of the fish, and the other half is burned and smoked outside, and the ratio of the two halves of spices is not the same. The focus of the outside smoking is the thickness of the meat, which can only be smoked with incense, and it is not allowed to touch the fire to roast. In this process alone, the minions have benefited a lot.

The above is just foreplay, while still smoking, the old man asked the little soldier to order people to boil oil, measured a large scoop of the best rapeseed oil, by the hands alone, fried clear and bright, the oil temperature reached the highest point, and then quickly cooled, so repeatedly, fried three times, just the aroma of this clear oil, it is already coveted.

The third time the fire was just right, the old man just ordered the little soldiers to stop fumigation. asked him to quickly take out all the spices in the belly of the fish, wrap the body of the little red carp in Tuojiang with a towel that had been distilled and disinfected a long time ago, and let the small soldier turn the fish's vertical mouth upwards and hold it steadily, not too hard to destroy the skin of the fish, and definitely not to get rid of it.

￥￥.

After making sure that everything was ready, the old man said first, and he had to do the most critical step himself. This step is very, very simple, and you will understand it at a glance, but there is a certain danger, you must practice it many times, and you don't need to be too fine, as long as you have the same skills as the oil seller in the textbook, and the ability to get into the oil pot with your bare hands.

This is not as suspenseful as the book says, there are at least twenty people in Dragon King Town who can turn the ingredients in the oil pot with their bare hands (this is what Shen Zhou saw with his own eyes, and the two chefs who served us when Shen Zhou was newly married are such ordinary people, so readers should not suspect that I am bragging).

"Look!" the old man shouted, his voice was much louder than that of ordinary people, and the people involved could hear it clearly, and immediately concentrated their minds and prepared to cooperate.

The old man used the big iron spoon that had been prepared long ago in his right hand to scoop a spoonful full of boiling oil from the oil pot.

The old man's left thumb and index finger opened the playful mouth of the little red carp in Tuojiang, and the spoonful of the hottest boiling oil in his right hand condensed into a thick line, and poured it into the fish's mouth from the tiger's mouth in his left hand with the most accurate, stable and fastest skill.

This spoonful of oil is about to be exhausted, and seeing that the fish's mouth is also about to be full, the old man shouted again, "Let go!" again, and the old man quickly pressed the fish's mouth with his left hand. Closing the fish's mouth, his left hand would not be released as soon as he held it, and at the same time the soldier let go of his hand as soon as he heard the command, and at the same time removed the towel. The old man held the fishtail in his right hand and completely took over the control of the Tuojiang little red carp.

The old man didn't hesitate, he couldn't just take a spoonful of oil and be idle, didn't he? He quickly sent the fish into the oil pot, and even stretched his hands into it, and in the crackling sound, his left hand was always held down, and his right hand held the tail of the fish in the boiling oil, and the fish rolled in the oil pot three times.

The time was so fast, a few people didn't have time to catch their breath, the old man had already taken out the fish, put it flat in the long porcelain plate that had been prepared a long time ago, sprinkled only a little green onion and silk, covered it with a cover, and served it upstairs by himself.

The cooking time of this fish can be said to be extremely short, just one drench and three rolls, less than half a minute. But the process is thrilling, like a master duel, a little bit of miscarriage is a terrible consequence. But this old man did it calmly, but he did it easily.

According to the judgment of Xiao Bing, this old man can already eat all over the world with this skill, and there is rarely a place to ask for others, that is to say, if he asks for something, it will not be small.

In the endless years that followed, Xiao Bing had to ask for countless times, without the guidance of such an old man, he had never succeeded in this practice of boiling oil and scalding fish, and he couldn't wait to cut off his hand. But after a while, when he is angry and has a new understanding, he will try again. As long as the trial is successful, he can go to the metropolis to open a star-rated hotel.

After the Tuojiang little red carp was done, Xiao Bing and Shan Shan paid special attention to the old man's big hands that had been rolling in the oil pot for three times, and the hands were not red or swollen, and there was no abnormality. The old man kindly reminded: "In the future, if any of you want to practice the oil pot, do not wash your hands with cold water immediately after getting out of the pot. ”