Insert the knife from the neck of the fish again, cut the root of the large rib spines to the tail of the fish, turn the slice of the fish to the tail, and then turn the whole fish over so that the piece of flesh that is still connected to the backbone is up, and the inside of the body is down.

Continue to enter the knife from the neck of the fish, remove the backbone along the backbone, cut off the backbone at the tail of the fish, and then place the skin of the fish down on the cutting board, enter the knife from the root of the large rib spine, and slice the large spine down.

After slicing the net fish meat or the skin of the fish is placed down on the cutting board, starting from one corner, the knife is cut at an angle of 45° along the longitudinal axis at an angle of 45° and cut into the knife edge at an interval of 1 cm.

After all the cuts are made, the knife is inserted vertically into the knife edge to form a cross pattern with the knife edge just now, and after cutting, the fish meat is shaken apart so that each knife edge is open.

The general fish needs to be marinated with cooking wine to remove the fishy smell of the fish at this step, but the osmanthus provided by the system directly omits this step, and the osmanthus fish that has no fishy smell will lose the natural fragrance of the fish after marinating it with cooking wine.

Sprinkle dry starch on the fish before serving in the pan to keep the meat in a dispersed state.

The oil in the cauldron is still 140° oil temperature, and the whole fish cannot be put into the pot at once, so you must gently twist the tail of the fish into the pot slowly, so that the fried fish can be naturally curled and fluffy.

After frying, it looks like a squirrel's tail, drain the oil and set aside.

The next steps are similar to those of chrysanthemum fish, but the sauce is different.

Put the tomato paste in a bowl and mix with soup, sugar, balsamic vinegar, wine, soy sauce and wet starch to make a sauce.

Put a little oil in the pot, put the green onion section and stir-fry it until fragrant, add garlic cloves, diced bamboo shoots, diced mushrooms, peas, shrimp and stir-fry, and after the sauce is thickened over high heat, pour sesame oil.

Remove from the pan and pour over the fish.

A squirrel osmanthus is also made.

Chen Feng doesn't have the luxury of making this kind of difficult delicacy at one time, but he seriously makes this delicacy, and he still wants to see how similar the food of this squirrel osmanthus fish is.

"System, don't congratulate me, how much is the similarity of this squirrel fish?"

“88%。 With the difficulty of this delicacy, the host's talent in food is indeed very amazing. The system said.

"How many times do you think it will take me to make this dish?" Chen Feng asked, disdainful of the compliment from the system.

"Can't tell. The potential of the host is difficult to predict. ”

"Damn, did you drink honey as engine oil at noon today?Why do you talk so sweetly?Won't you be ready to seduce me?" Chen Feng scolded with a playful smile.

“…… Goodbye host. ”

Chen Feng shook his head and focused on other delicacies.

Only one serving of each dish is enough, and your task is to improve your chef achievements and not to unlock food, whether there is 100% food similarity is not particularly important, the key is the state of your own food work.

Next, Chen Feng set his goal on the tender and crispy fried kidney flowers.

There is no other reason, just because this delicacy also uses flower knives, since chrysanthemum fish and squirrel osmanthus fish are used with flower knives, then this dish is also solved.

"System, pork loin bought, OK. ”

"Okay, the host has been determined, and the ingredients are being purchased...... The purchase was completed, and the consumption was 2.8 million. ”

Once the ingredients are ready, work will start immediately.

Wash the pork loin to remove the membrane, open the flat knife in half, remove the tendon in the middle, and then soak it in pepper water for ten minutes.

Cut the soaked kidneys with a cross-shaped knife on the smooth surface and cut the loins with a width of 2.5 cm and put them on a plate for later use.

Wash and peel the water chestnuts and cut them into cubes for later use, this tender and crisp emerald dish mainly depends on the taste of the water chestnuts.

Cut the green onion into small pieces, cut the garlic into garlic rice, add soy sauce, sugar, water chestnut dice, garlic, green onion, monosodium glutamate, pepper, sesame oil, white vinegar, and wet starch to the small bowl for later use.

Put the oil on high heat, pour the oil and heat it, wait until the oil in the pot is hot, pour in the chopped kidney flowers, pour in the colander and drain the oil after the oil is bursting.

Refill the oil in another pot, pour in the prepared sauce and stir in the same direction, then pour in the kidney flowers that have been prepared in advance, stir-fry evenly, and you can start the pot immediately.

The difficulty of this dish is not high, the first time it is made, the food similarity reaches 94%, and I believe that it can be made in less than two times.

The three dishes in a row are all dishes that require flower knives, but the next dishes are not needed.

Pan-fried liver in the south, drunken pork ribs, spicy crab, Longjing shrimp, steamed pork with lotus leaf powder, barbecued pork with honey sauce, fish bite sheep, smoked chicken with tea, Chen Feng made all the newly unlocked delicacies.

But this is not enough, there are six people in the family who eat and have not eaten two meals, where are these dishes enough.

Chen Feng made sweet and sour pork ribs, shredded chicken soup with sea cucumber, asparagus and shrimp, stir-fried sea greens, dried fried green beans, and braised lion's head also served them.

Of course, the final dessert should also be prepared in advance.

One serving of blueberry yam puree per person is prepared and placed there, and it is kept fresh with precision in the infinite deep cold.

After all the dishes were made, Chen Feng took off his apron and paid attention to the data in his head.

Chef achievement: Four-Star Chef (Level 48)

Chef 5 Dimensions: Sight 45, Smell 45, Taste 45, Touch 45, Strength 45

Chef Opinion: 1112

Culinary achievements: clear soup noodles, meat soup, dumplings, white porridge, seafood fried rice, deep-sea fish noodles, nutritious porridge, meat bird's nest, boiled shrimp, braised pork, shredded green pepper pork, shredded fish-flavored pork, mushu pork, sweet and sour pork ribs, three-cup chicken, rice, braised hairtail, kung pao chicken, spicy chicken, shredded chicken soup with sea cucumber, yam corn bone soup, pork ribs and lotus root soup, asparagus shrimp, tomato brisket, white chopped chicken, taro button meat, dried lentils, stir-fried sea greens, blueberry yam puree, dry pot cabbage, back to the pot meat, braised lion's head, chrysanthemum fish, Pineapple pork, pan-fried lamb chops, peacock kaiping fish, fried field chicken in sauce, black pepper beef tenderloin, Buddha jumping over the wall, lychee meat, abalone in oyster sauce, crispy stir-fried kidney flower, pink and tender fried liver, drunken pork ribs, spicy crab, Longjing shrimp, steamed pork with lotus leaves, barbecued pork with honey sauce, fish bite sheep, smoked chicken with tea leaves, squirrel osmanthus fish

Food favorability: 16126

Marketplace: Opened.

Skills: Divine Fire, Infinite Deep Cold, Space Transformation, Luck Mountains and Rivers, Soul Refining

War Spirit: Evil Wind

yes！

Chef success has been increased from level 47 to level 48.

Then you just have to work hard at this pace.

Food storage space, this is a must-have feature, no matter how hard it is.

Chen Feng looked at the dishes on the table, took a deep breath, threw his apron aside, and went upstairs to wake them up to eat.

"My wife got up to eat. ”

Chen Feng jumped on the bed and sat cross-legged next to them, but his hand had already reached into the quilt, Zhang Yuxuan's tender skin brought a collective beauty, soft, tender, thin and smooth, and he could feel that this was a tender skin that could be broken by blowing when he stroked it lightly.

Chen Feng's hand finally came up to the two soft places.

Hold it lightly, tsk, this is the best place to feel.

(End of chapter)