And this sauce is also the true essence of this peacock fish open screen.

There may be the same peacock open-screen fish on the market, but Su Yang's dish is still unique, because the sauce is a recipe he got from the system at the beginning, and it is a unique juice, at least it is suitable for fish in this world, which can enhance the deliciousness of this fish to the extreme.

Coupled with the delicious meat of this Wuchang fish, and with such a wonderful sauce, he was confident that he could defeat Gao Hui.

That's why he's so confident in making fish for cooking.

After all the Wuchang fish were processed, Su Yang put him into the steamer to steam, and of course, he did not forget to add some ginger slices to remove the fishy smell.

When steaming the fish, Su Yang did not release the water, because he knew very well that the most important soup of his fish was not the steamed soup, but the real sauce he had prepared.

This sauce has an absolute ability to enhance freshness, and it does not destroy the umami of the fish itself.

Of course, it is not so simple to make this special sauce, although the materials contained in it are very ordinary, but everything must be cut very evenly, no more, no less, in short, it must be just suitable, otherwise all the balance will be destroyed, then the juice will not be done.

Therefore, the most important thing to make this sauce is the knife work, and this is not too difficult for Su Yang.

With a master-level all-round knife cutting method, his knowledge is far from being comparable to that of ordinary chefs, and his accuracy is not comparable to that of ordinary people, so the sauce made by cutting out with this knife skill is definitely not replicable.

Su Yang believed that even if others knew the proportion of ingredients he used, he would not be able to replicate it, and only a very small number of chefs could copy it.

But generally such a chef has his own set of things, and it is impossible and impossible to look down on Su Yang's sauce.

After half an hour of continuous cutting, Su Yang finally cut out all the ingredients for making the sauce, and the rest only needs to use the pot to boil the corresponding sauce.

If you want to boil, you must have a great grasp of the fire, otherwise it will be self-defeating, and it will really outweigh the losses.

Put all the cut ingredients directly into the pot, control the warmth of the heat, and then keep turning the pot so that the materials in the whole pot can be evenly heated, and only in this way will the materials inside not be scorched.

It didn't take long for the fish that had been placed in the steamer to be fully cooked, Su Yang took out the Wuchang fish, placed him outside, and then poured all the juice that had been prepared.

Originally, everyone thought that once this sauce was poured up, it would not only affect the delicious taste of this Wuchang fish, but also affect its appearance.

However, as soon as the juice was poured on, the people around them immediately felt a strong fragrance emanating from it, which made their hearts shocked.

"What a fragrant smell. ”

Everyone focused their attention on Su Yang's stove.

Before they could come over and see the true face of this fish, Su Yang said directly: "Done!"

After more than an hour and only a month to complete this work, Su Yang re-covered the lid, walked in front of the judges with this peacock open-screen fish, and put it on the judges' seat.

Gao Hui, who was standing opposite Su Yang, was also shocked when he heard his voice, he originally thought that Su Yang's speed would continue to be as slow as before, but he didn't expect Su Yang to be so fast, which made him feel anxious all of a sudden.

People are prone to make mistakes when they are anxious, no, just stopped under Gao Hui's hand who was turning over the body of the fish, and he felt that something was wrong in the pot, but fortunately he was fast, so he did not cause more serious regrets.

But even so, the taste of the fish in his pot has changed a little, which makes Gao Hui suddenly frown.

However, he soon relaxed, because the taste of the fish he cooked was very strong, and he believed that this little mistake would not affect the taste of the fish itself, so he didn't pay much attention to it, and kept boiling the fish in the pot.

At this time, Su Yang was slowly opening the works placed in the judges' seats.

PS: It's too late today so I'll give more than a thousand words first, sorry.