Liu Mang entered the kitchen god space from where he slept, grabbed a grass carp of more than two catties from the lake in the space, and broke a few spring bamboo shoots.

The space is good for this, and the dishes that can only be eaten outside according to the season are available here at any time.

It's like this bamboo shoot, new ones pop up almost every day, just reach out and get it.

"Is this 'Return of the Swallow' made of fish? I thought it was a chicken or duck or something. Seeing Liu Mang walking out from behind with a fish, the fat man asked.

"Well, there is a famous dish *** Shiyan returns', which is made by filling the belly of red dates, longan, wolfberry, black beans and other condiments into the abdomen of Hehua Finch. But this dish is different, it uses fish as the main ingredient. Liu Mang replied.

After speaking, Liu Mang peeled off the spring bamboo shoots, and then split them in half with a knife on the head.

Put soy sauce, rice vinegar, sugar, salt, star anise, fennel and other spices in the pot, and finally put the prepared spring bamboo shoots into it, pour in a large amount of rice wine and start simmering over low heat.

Spring bamboo shoots taste very good, but there is also a disadvantage, that is, there will be astringency if not handled well.

This is because spring bamboo shoots contain oxalic acid, while rice wine and rice vinegar remove this astringency, leaving only the crisp and tender taste of spring bamboo shoots.

"Boss, where are you from? The fat man took a sip of the wine in the glass and asked.

"Oh, I'm from Koto. Liu Mang replied while clasping the cheeks of the grass carp.

"No wonder you asked that guy to sell wine to you. ”

The grass carp slashes deeply from the gills, severing the spine bones and releasing the fish's blood.

The scales are then scraped, the internal organs are removed, and the skin is removed.

"Boss, are you going to make fish fillets?" asked Lao Zhang, who was staring at Liu Mang cooking behind the bar.

"Yes...... Neither is it. Liu Mang replied, cut off the belly of the grass carp on both sides and put it on the cutting board.

Then I washed the handles and cut the fish into slices using the double knife method.

The double flying knife method is a common cutting method in Chinese cooking, which refers to the fact that when cutting fish slices or meat slices, the first knife is not cut, the second knife is cut, and the two slices are connected together to form double flying slices.

Mix the sliced fish with salt, cooking wine, pepper, shredded ginger and starch in a bowl and marinate to begin.

"Boss, how long will it take, I'm done drinking. The fat man muttered.

"Well, let's eat this first. Liu Mang took out a little fried peanuts from the place where the condiments were placed, poured them into a plate and sent them to the bar.

"Good things have to wait, and good food is the same. ”

"Hey...... hey" The fat man smiled, picked up a peanut and threw it into his mouth, and chewed it.

The spring bamboo shoots were simmered in a pot for about twenty minutes, and Liu Mang scooped them up with a colander and rinsed them in cold water.

Then put on a cutting board and change the knife into thin pieces about five centimeters square.

"Well, the taste is moderately sweet and sour, very good. Liu Mang picked up a piece of bamboo shoots and put it in his mouth and tasted it.

After the bamboo shoots were cut, Liu Mang took a tray and poured half a bag of breadcrumbs into the plate for later use. Take a few more eggs, leaving only the yolk, and stir well with chopsticks.

Spread out the marinated fish fillets, sandwich the sliced bamboo shoots into the knife, dip them in the egg mixture, and finally put them in the breadcrumbs and pat them lightly so that both sides of the fish fillets are evenly covered with fine bran grains.

After all this preparation, Liu Mang put the pot on the shelf, put in half a pot of oil, and waited until the oil temperature was about six or seven hot, and then poured the fish fillets into it.

The oil temperature is not very high, and the fish fillets only bubble up when they go into it, and stir it slightly with a colander, and Liu Mang immediately scoops it up for later use.

Now I pick it up immediately because it is necessary to re-fry it for the second time, and the fish fillet is actually proficient, but the skin is not crispy, and there is a lot of water in it.

When Liu Mang was in Dongying, he had an exchange of cooking skills with the god of tempura, Saotome Tetsuya.

I have to say that when making Toei tempura, it is really unique in terms of oil temperature, ingredients, and time.

For example, the oil in the pot now uses some skills that Liu Mang learned in Dongying, which is an oil mixed with sesame seeds and salad oil, with a ratio of about 2 to 8.

The texture of the ingredients fried in this mixture is crispier than that of the fried ingredients alone, and it has the effect of melting slag in the mouth.

Liu Mang leaned on the fried fish fillet with his fingers, and when he found that the temperature had dropped, he immediately twisted the control switch on the stove to let the oil in the pot continue to rise.

Green smoke rose from the top of the oil pot, and the oil temperature was about 175~180 °C.

"Zila!" Because the oil temperature is relatively high this time, the fish fillet makes a crispy sound as soon as it is put in, and the bottom of the pot boils.

Liu Mang kept stirring the colander to prevent the fish fillets from sticking, and the golden color soon appeared on the fish fillets.

It took only 20 seconds to take the fish fillets out of the oil pan, shake off the remaining oil on them slightly, and immediately sprinkled a large amount of cumin powder on it and put it on a plate.

"Please use it. Liu Mang brought the finished fish fillets to the bar.

"It's finally here!" the fat man rubbed his hands and sniffed: "Just smelling the fragrance is already unbearable." ”

The fried fish fillets are half the size of a palm, and when fried in breadcrumbs, they look like a desert in the sunset. An enticing aroma comes to the nostrils and stirs people's minds.

"Yan returns, what kind of return method is it?" Lao Zhang picked up chopsticks, picked up a piece of fish fillet from the plate and brought it to his mouth, and took a bite.

"Click. "The skin of the fillet shattered in Lao Zhang's mouth.

"Wow, it's so crispy!

Crispy and soft are two very different textures of a food, but at this time they are perfectly reflected in the same dish.

When the crispness and crispiness of the crust dissipate between the teeth, the tenderness of the fillet inside bounces off the tip of the tongue.

If you bite into it, the flavor and crispiness of the spring shoots in the fish fillet will follow one after another, and the sweet and sour taste, combined with the deliciousness of the fish fillet, will make you feel like you are out of your body.

Crispy-tender-crunchy, with each bite, these two sensations alternate in the mouth, surging back and forth.

"Yan returns, it turns out that this is what it means!" Lao Zhang sighed.

"Boss, this dish is so delicious that it is fried!" The fat man's face was trembling with meat: "If you leave, you won't be able to eat it in the future, then it's not called a human life!"

"If you like it, it's fine. Liu Mang smiled slightly, took a pair of chopsticks, took a piece of fish fillet from the plate and put it in his mouth to chew gently: "After the vicissitudes of the sea, read all the joys and sorrows, and only then do you know how to return when you are tired." It's time to go home and check it out. ”