"Can't we export carp to China?" Wuyan interjected: "Set up a special company to kill carp and ship it to China to sell, a million profits!"

"Pull it down, it's not that simple. Li Ruonan pouted: "The customs quarantine alone is a headache, besides, there is no carp in China, so why do you have to travel all the way to the United States to buy it?"www.biquge.info

"How much money is your U.S. government willing to pay to solve this problem?" Liu Mang suddenly asked.

"Our government is ready to spend $18 billion over 25 years to build a dam to prevent the Great Lakes from being invaded by Asian carp, but that is still being discussed. ”

"18 billion! or dollars, you Americans are really rich!" Five Eyes exclaimed.

"If I find a way to help you solve this problem, does your government have a subsidy?"

"Of course!" Guvi nodded affirmatively: "The government launched a fund the year before last to encourage the consumption of Asian carp by the public. The U.S. Geological Survey has also uploaded a series of videos on its official website called "Flying Fish, Delicious", and the government has also encouraged some companies to engage in the opening of Asian carp projects, and gave very large discounts and rewards. ”

"Well done, this is really a good business!" Li Ruonan's eyes lit up, and he pulled Liu Mang to the side: "Liu Mang, do you have any good ideas?"

"Not yet. Liu Mang spread his hands: "Americans, don't you like to eat fish so much?"

"It's not that I don't like to eat, it's that I don't like freshwater fish. Li Ruonan shrugged his shoulders.

"They foreigners have a habit of not spitting out what they eat in their mouths, so they develop the habit of eating fish without spitting out thorns. Moreover, the fishery resources of the United States are more abundant than we imagined, and there are all kinds of marine fish, and if you can eat good ones, why should you eat bad ones? Therefore, Americans only eat fish on both sides of the fish, and they do not want to eat the head, tail, and internal organs. So, they are not purely stupid, but lazy. ”

"Okay. Liu Mang was speechless: "It seems that according to our cooking habits, it must not work to cook fish for those Yankees?"

"Of course. Li Ruonan nodded: "Don't think about steaming and braising it, if the American restaurant lets the guests get stuck in the restaurant, it will be troublesome, and it will lead to huge compensation." If you want to cater to American habits, fish steaks and fish balls that don't need to spit out thorns are a good choice. ”

"The fish steak and fish balls are still very troublesome, and ordinary Americans should not be able to do them. To get Americans to eat Asian carp in large quantities, chefs alone have to come up with a simple and delicious way to cook it. ”

"Well, why don't you make some fish for this Gu Wei to taste now?" Li Ruonan suggested.

"Okay. Liu Mang nodded, turned to Gu Wei and asked, "Mr. Gu Wei, it's almost noon, you can stay for lunch and try our Chinese dishes made with Asian carp." ”

"It's a great honor to be able to taste the dishes of the Chinese chef. ”

"That's right, Wakao. In their eyes, the Asian carp is not just a species of carp, right?"

"Of course not. In addition to carp, eight species of fish native to Asia, including herring, grass carp, and silver carp, are collectively referred to as Asian carp by Americans. ”

"I don't eat this, I don't eat that. These Americans are really picky!" Five Eyes sighed.

"Okay, I'm going to have a whole fish feast at noon today to see which of our Chinese dishes meet the tastes of those foreigners. ”

Liu Mang and Wuyan came to the back kitchen, and it was the busiest time upstairs. Smoke rises in the kitchen, and the sound of pots and pans clashing is endless.

After saying hello to everyone, Liu Mang went into the small kitchen that specially developed dishes for himself.

"Xiao Wu, you help me kill the fish, and I'll cook. Liu Mang commanded.

"Okay!" "Five-eyed pulled a waterproof apron and tied it: "Boss, what kind of fish are you killing?"

"A grass carp, a tarpon, and a carp. Liu Mang thought for a while: "Let's use about five or six catties of big fish, and take care of Mr. Gu Wei's eating habits." Also, the carp only scales off, and I'll take off the bones later. ”

"Understood. Five Eyes replied and began to get busy.

After a while, the first thing to be slaughtered was the tarpon and put it in front of Liu Mang. Five Eyes has already scraped the scales of this big fish that is more than two feet long and weighs six or seven pounds to remove the internal organs.

Liu Mang first chopped off the head and tail of the tarpon and slice the two pieces of net meat on both sides of the fish's body. Then take a rolling pin and gently pat it on top of the fish. Then rub it with the back of your palm, pat it again on the hard place, and then rub it again......

This method will make the meat of the fish soft, so that the meat and spines will be separated, and it will be better removed.

After slapping for a while, Liu Mang took a quick knife, placed the fish skin down on the cutting board, and scraped it back and forth with the blade.

This method of scraping minced fish is derived from a dish called 'meat cake' and sometimes 'fish cake' in Hubei cuisine.

One of the steps involved in making this dish is to remove the net meat from the fish. And it must be scraped off slowly with a knife edge to form a fluffy shape. In this way, the kamaboko can be made without a single thorn, and the taste is delicate and springy.

Of course, the process of scraping the minced fish is very tedious and tests the patience of a chef.

Take the minced fish, put Liu Mang into a basin, add egg whites and a small amount of minced pork fat meat and ginger water, and then stir it in one direction with your hands. Finally, add minced green onions, starch, and refined salt, and stir it into a thick porridge until it is done.

Next, take a steamer basket and spread it with wet gauze, pour in the fish paste and smooth it with a knife, cover the cage cover, and steam it on the stove over high heat.

"Boss, the carp is done. "After preparing this 'kamaboko', Five Eyes handed over the carp that had been bled and scaled.

"Okay, you go ahead and kill a grass carp, and I'll make a squirrel fish later." ”

"Squirrel fish, isn't the squirrel fish meant to be made with mandarin fish?" said Five-Eyed in surprise.

"Now we are not trying the dishes, using grass carp instead, to see that the charm does not match the taste of the foreigner. ”

"Understood. ”

Liu Mang took the grass carp, first took a little pork sandwich meat, shrimp, chicken gizzard, winter bamboo shoots, mushrooms and other ingredients, and then wrapped the fish body with a towel to prepare the whole fish to debon.

Three fresh boneless fish is a traditional famous dish in Jiangsu, which belongs to the Suzhou cuisine. It is characterized by the complete shape of the fish after the dish, the fish meat is fresh and tender, and the belly is hidden with three fresh, which has a unique style.

First, use a long, thin sharp knife to reach through the edge of the carp, gently cut the flesh and bone along the spine, remove the spine and internal organs from the gill opening, wash and drain.

Then chop the pork sandwich meat into a meat filling, cut the shrimp, chicken gizzard, winter bamboo shoots and other ingredients into small dices, add Shao wine, salt, light soy sauce and other condiments to mix together into the filling, and carefully stuff the fish belly from the knife edge of the gills.

Finally, rub the whole body of the fish with soy sauce and marinate it slightly, and then it is ready to cook.