Freshwater fish refers to the fish that can live in freshwater with a salinity of 3 thousandths, and most of the rivers and lakes we see are freshwater, and those who live in such rivers and lakes are what we usually call freshwater fish.

There are many species of freshwater fish, such as grass carp, bream, crucian carp, carp, silver carp, black fish and so on.

Of course, there are also some yellow eels and loaches that live in light cement ditches, which also belong to the category of freshwater fish, but unlike other fish, their appearance is not like fish, so many people will not classify them into the category of fish.

Su Yang couldn't help laughing, the theme of fish was already in his guess.

He originally thought that the second round of cooking competition would use fish as the theme, but he didn't expect it to be steamed buns, but now that he has added the competition, it is only reasonable that he will choose the theme of fish.

As we all know, fish are extremely difficult to handle and can be a great test of one's knife skills.

Whether it is the simplest way to remove fish scales or handle fish, it is inseparable from a knife, and to be able to make a fish cooking work completely independently, in fact, this chef's knife skills are already qualified.

The judges are all experienced in the culinary world, so they know what kind of theme is best for this two-person showdown, so it's a good idea to use a fish theme.

"I didn't expect the theme to be fish. Tang Xiaoling couldn't help frowning her lovely brows.

"No matter what the subject is, it's still going to be compared, and I've long expected it to be compared to fish, so I'm not worried, the main thing is to ask you to help with the cooking part, with my current cooking skills, it's still a bit bad. Su Yang turned to Tang Xiaoling and said.

"Don't worry, it's on me, it's just that what do you want to do with this fish?" Tang Xiaoling asked suspiciously.

Su Yang thought for a while and said, "It's impossible to just use ordinary home-cooked dishes to defeat Gao Hui's fish cooking works, so I don't plan to use some very common crucian carp carp and other fish, but want to use Wuchang fish with few bones and very delicious fish to have a showdown." ”

When Tang Xiaoling heard Su Yang's words, he couldn't help nodding his head and said: "Wuchang fish is indeed a fish species that is very suitable for cooking, it not only has fewer fish bones, but also has a warm and sweet taste, and has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach. ”

"It is suitable for most people's tastes, no matter where people come from, it is very suitable for eating, delicious, and has the effect of regulating the viscera, appetizing and strengthening the spleen, and increasing appetite.

Su Yang responded with a smile: "You are right, and I have an idea, which is just right for this fish." ”

Tang Xiaoling saw that Su Yang had such self-confidence, and the heart that was originally hanging began to gradually let go, and for her, she was very happy to see him smile like this.

"The competition lasts for two hours, and all the handling of the fish must be handled during the competition, and it is not allowed to carry the fish that have been prepared in advance. ”

At this time, the host's voice once again rang out from the entire banquet hall.

"The game is officially on. ”

As these six words fell, Gao Hui on the other side had already moved, he left the front of his stove very quickly, grabbed a fish from the fish full of fresh fish in the back and returned to the stove.

Su Yang glanced at the fish in Gao Hui's hand, and he chose the mandarin fish commonly known as crucian carp on their side.

Mandarin fish is a relatively valuable species of freshwater fish, its body is tall and flattened, the back is raised, the head is large, the mouth is slightly tilted, the two jaws, the vomer are all villous teeth, the small teeth in the front of the upper and lower jaws are canine-shaped, the body color is brown and yellow, the abdomen is gray and white, the round scales are very small, there are irregular dark brown patches and spots on the side of the body, and the big ones can grow to weigh more than ten catties.

Gao Hui chose a relatively large mandarin fish, looking at the whole body of the fish and the agility of the constant struggle and bumps, it is obviously a very high-quality mandarin fish.

Mandarin fish are available all four times, especially in March, which is the fattest, so Gao Hui's luck in choosing such a mandarin fish is indeed very good.

It's just that for Su Yang, it doesn't matter to him what kind of fish Gao Hui chooses, he just needs to do his own thing, and after he works hard, if he still loses, he will also feel no regrets, the strong are respected, this is the case in any industry and industry, the strength is not as good as people, what qualifications do you have to complain about?

When he came to the big bucket stocked with all kinds of fish, Su Yang couldn't choose any fish when he looked left and right, because each of the Wuchang fish here was about the same size and looked similar, so it was really difficult to choose.

But no matter what, the fish had to be chosen, otherwise he wouldn't be able to cook.

"That's it!"

Su Yang casually grabbed a Wuchang fish and returned to his stove.

If you want to cook a fish dish, the first thing you have to do is to process the whole fish, that is, kill the fish.

To kill a fish, the first thing to do is to kill the fish, otherwise it is easy to jump around, in that case, it will not be able to remove the scales of the fish properly, and it will not be able to cut its stomach properly, and the internal organs will not be eaten.

These steps alone will take a lot of time to do, fortunately, Su Yang was also proficient in killing fish before, so when he got the Wuchang fish, he was very skilled and directly dropped him, and then directly removed the fish scales, and then directly disemboweled it, took out the internal organs of the fish from it, and then washed the whole fish with clean water.

In this way, the first steps are completed, and they are also the prelude to cooking the fish, and the next steps are the most important and the most important place for knife work.

The middle part of the Wuchang fish is cut into slices with a knife, and the thickness of each slice is basically the same, so as to better pose the due shape later.

Then put the sliced fish into a large bowl, add ginger, salt, chicken essence, white pepper, cooking wine, vinegar and mix well and marinate for 5-10 minutes.

Discard the fish tail, put the fish head up on the plate, put the fish fillet in the plate into a fan shape, make the shape of the peacock open screen, and then sprinkle the ginger and garlic on the surface, put it into the steamer that has been steamed, and steam for about 8-10 minutes.

Of course, just a simple steaming is not so easy, the process of steaming is particularly important to master the heat, once the heat is not right, or not in place, it will directly affect the deliciousness of the peacock fish in front of you.

The fire is indeed very important, and another point is that in the process of steaming, Su Yang must make some simple sauces, so that it can be better eaten with the peacock Kaiping fish, and the deliciousness of this Wuchang fish can be brought into full play.