The pot is hot, Liu Mang scoops out a little cooked lard and puts it in the pot, and when the oil temperature rises green smoke, he immediately puts the carp that has been filled with stuffing and pickled into it. Pen "Fun" Pavilion www.biquge.info

"Zila, zila!" The oil temperature quickly cooked the carp's skin, bringing a layer of burnt yellow color.

Governing a big country is like cooking a small meal! We must not be impatient at all. So as soon as the fish skin changed color, Liu Mang immediately turned down the heat and fried it slowly.

When both sides of the fish skin are golden brown and crispy, Liu Mang pours in Shao wine, light soy sauce, ginger and shallots, and broth. Add sugar, salt, and other seasonings, cover the pot and start simmering over low heat.

"Boss, have you seen the news lately? Not only carp, but also Danish oysters have begun to flood, and a few days ago I posted on Weibo to call on Chinese tourists to go to Denmark to eat oysters. Five-Eyes said as he put a slaughtered grass carp on the chopping board.

"I watched. Liu Mang nodded: "There are only more than 6 million people in Denmark, so it's normal to not be able to finish eating." ”

"There are so many Chinese, if you import it, you can get it done in a few months." ”

"How is that possible?" Liu Mang laughed: "China is the world's largest producer of oysters, and even if the Danes give it away for free, they will not import it." Besides, China's waters have a relatively high level of nitrogen and phosphorus, which is particularly suitable for the growth of oysters, and the oysters produced are large in quantity and of good quality. Unless it's imported with some particularly good quality, it's not necessary at all, right?"

"Makes sense. Five-Eyes nodded thoughtfully.

Liu Mang held down the grass carp and cut off the fish's head. Then hold down the body of the fish, use a knife to slice the fish against the bone, turn it over and slice another piece of fish, and then slice off the thorny meat on the belly of the fish.

The two slices of fish meat are cut straight and then obliquely on the fish, until the skin of the fish becomes a diamond-shaped knife pattern.

This knife technique is called the orchid knife technique, and it is one of several knife techniques that Chinese chefs must learn.

When heated, the ingredients cut with this knife shrink into a beautiful stamen. For example, it is used in cooking squid, kidney flower, chicken gizzard, etc.

Mix well with cooking wine and refined salt, and spread on the fish head and meat respectively. Then roll on the dry starch, shake off the remaining powder with the fish tail by hand, then heat the oil in the wok until it is 80% hot, pour the fish meat, and pour the hot oil in the pot from top to bottom on the fish.

When the cut edge of the fish is heated by the oil, it is immediately fried, and quickly forms strips like chrysanthemum petals.

Liu Mang's sword skills were greatly reflected at this time. Different from the squirrel fish made by ordinary chefs, the knife edge he cut is more fine, and after being poured with hot oil, the patterns on the fish stand up, which really looks like the mane on the squirrel.

Then press the head of the fish with chopsticks, let the chin area unfold and shape into the oil pan and fry until golden brown, and then arrange the fried fish body on the plate, and the squirrel fish is half completed.

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

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

"Squeak!" the hot sauce poured over the fried fish, and immediately made a crisp popping sound.

In the steaming room, wrapped in the red sauce, the gourmet temptation exuded by Chinese cuisine is vividly reflected in an instant.

"It's delicious to look at. Five Eyes swallowed and said.

"Serve it over and I'll make the remaining two dishes. Liu Mang lifted the lid of another pot and fanned the end of his nose with his hand: "Well, this 'three fresh boneless fish' is also good." ”

As soon as I twisted the switch on the stove to the maximum, the soup immediately burst into a large 'gurgling' blister, and the whole fish in the pot trembled slightly. The soup quickly dries to form a rich sauce that wraps the whole body of the fish.

Different from the red and bright squirrel fish just now, the color of this 'three fresh boneless fish' is darker, and the light soy sauce and Shao wine smear the color of the thick oil red sauce, just like the splashing technique of Chinese painting, showing heroism at will.

The last dish is the kamaboko, which has been steamed in a steamer for more than 40 minutes.

Steaming should be one of the greatest contributions of Chinese chefs to world cooking. It's hard to imagine that if there is no steaming, then what kind of attitude these famous delicacies such as steamed buns, steamed buns, and dumplings should be presented in front of the world.

Liu Mang left the first egg yolk, he stirred it up with chopsticks, then took a small brush, then opened the lid of the steamer, and evenly spread the egg yolk liquid on the surface of the fish cake.

After waiting for a while, when the egg mixture formed a golden crust on the surface of the fish cake, Liu Mang immediately took it out and changed the knife on the cutting board into small pieces while it was hot.

No other garnishes are needed, just sprinkle with a handful of green chopped green onions. This dish is completed with "eating fish without seeing fish, fish contains meat flavor, meat has fish fragrance, fragrance and tenderness, and melts in the mouth".

Liu Mang walked into the box with two plates of dishes and found Gu Wei in a daze facing the 'squirrel fish' on the table.

"What's the matter, Mr. Guwei?" asked Liu Mang, putting the two dishes in his hand on the table.

"Mr. Liu Mang, this ...... Is this a squirrel?" Gu Wei pointed to the fish on the plate with some trepidation: "I heard that you Chinese like some strange ingredients, won't this be?"

"Haha, of course not. Liu Mang smiled and shook his head: "This is a dish made of fish, but the name and appearance are a little similar." Do you have hot dogs in the United States really have dog meat in them?"

"Oh, that's right. Gu Wei put his mind at ease: "Then how to eat?"

"Mr. Guvey, you don't know how to use chopsticks yet. Liu Mang turned sideways: "Ruonan, get a pair of knives and forks for Mr. Gu Wei." ”

When the knife and fork came, Liu Mang used chopsticks to tear off a large piece of fish meat from the 'squirrel fish' and put it on the plate in front of Gu Wei: "Mr. Gu Wei, eat with confidence, I have removed the fish bones in this dish, don't worry about getting stuck." ”

"Okay. Gourvey nodded, took a little bit of fish into his mouth with his knife and fork, and immediately exclaimed, "Oh! I love the taste! Is this really a dish made from those damn Asian carp?"

Through Comrade Jeba, Liu Mang also has a general understanding of the tastes of some foreigners. They prefer sweet and sour things, and this sweet and sour squirrel fish will definitely hit the soft underbelly of Guvi at once.

"Oh my God! it tastes so good that it brings tears to my eyes!" Sure enough, after eating a piece again, Guvey screamed again.

Tomato and sugar sauce wrapped in fish and eaten together.

Sour, sweet, crispy, fragrant, tender, and smooth, many flavors explode in the mouth together, throwing delicious molecules between the lips and teeth......

Suddenly, the whole room seemed to light up.