"I understand the rest of the dishes, but how do you make the grouper in the soup?"

"The two methods are similar to the improvement of self-filled yellow croaker, but now there are fewer and fewer wild large yellow croaker, and some chefs have to use grouper instead. Pen & Fun & Pavilion www.biquge.info" Liu Mang replied.

"Is there really such a dish for yellow croaker in soup? I always thought it was made up in the movie. ”

"You're talking about "The Manchu and Han Dynasty"? I've also seen that movie. Liu Mang smiled: "But art comes from life, and several dishes in the movie have prototypes in reality." ”

"How do you kill the fish? After I watched that movie, I had a question that kept bothering me. If you pour the soup into the yellow croaker, will it leak out?

"Hehe, you can learn it today, this dish has a special trick. Liu Mang pulled out a sharp knife from the cupboard and aimed it at the grouper on the cutting board.

Not only Wuyan, but the surrounding celebrities were also very interested when they heard Liu Mang explain this dish, and they all surrounded them curiously.

After all, that movie is one of the most famous food movies in the history of cinema.

The mouth-watering dishes in the movie, and the fancy movements of the chef like a swordsman, have fascinated many people and become a classic within a classic.

This dish is indeed the top dish in the Manchu and Han Dynasty banquets in the Qing Dynasty, and its difficulties are three, one is to remove the bones of the whole fish, the second is to burn the soup, and the third is to pour the soup and fry it. The first of them is the most difficult, and it is also the most exquisite hurdle for chefs' knife skills. ”

Liu Mang explained, while buttoning the grouper's mouth open: "See, when the knife is made, the knife should be made from the mouth and cheek of the fish, and the opening must not be too large, otherwise the soup will easily leak out." ”

After Liu Mang finished speaking, the sharp knife in his hand was inserted from the place he had just pointed at and stirred gently.

"Master Liu Mang, are you cutting this?" Lin An couldn't help but ask.

"That's right. I'm just stripping the bones and the flesh of the fish right now. Liu Mang nodded, the look on his face was very relaxed.

"But how do you know where the fish bones and bones are?" Lin An touched his head, puzzled.

"By feeling!" Liu Mang smiled: "A chef with a good knife chapter no longer relies on his eyes at all, but the touch that comes from the knife body! As the saying goes, the knife is me, and I am the knife!"

"No way! Even the best surgeon can't perform an operation with his eyes closed!" Angus shook his head, a little disbelieving.

"Mr. Angus, if my eldest goes to surgery, he will be the best doctor. Because as long as he is familiar with the structure of the human body, he can take out all the bones of the human body from a very small incision!"

Wuyan had seen Liu Mang's whole chicken deboning knife skill, and of course he didn't doubt that Liu Mang had this ability.

"Disgust~ dead fat man! Your analogy is too disgusting. Yang Yan couldn't help but pinch his eyes.

"I don't believe it either. Staver shook his head: "In our West, in order to perfectly remove the bone spurs of a fish, in addition to many processes, we also need to use many tools. With a sharp knife and such a small edge, I think it's hard to finish. ”

"Okay, it's done!" After a while, Liu Mang put down the knife, pinched the little bone exposed at the edge of the gills, and gently pulled it back.

"Shhh

With Liu Mang's pull, the internal organs and bone spurs of the entire grouper were pulled out of this small wound.

"This ...... How is this possible?" some celebrities who knew this whole fish deboning technique were fine, but Angus and Staver, who had never seen this kind of knife technique, almost stared out their eyeballs.

"Miracle! It's a miracle!" Angus muttered to himself as if he were enchanted by the bone spurs and internal organs that Liu Mang had torn off.

"Haha! Now you know how terrifying our Chinese cooking skills are. Five-eyed laughed triumphantly.

"Bull fork! What a cow fork!" Wang Bo began to explode again.

He knows that in Chinese cuisine, there is a technique of whole chicken, whole duck, and whole fish deboning. But the average chef, in addition to sharp knives, also has to use some tools, and even if you can't keep it even, you also have to hold a pair of chopsticks.

No one has ever been able to take out all the fish bones and internal organs so easily with a sharp knife like Liu Mang.

"Bang, Bang, Bang!" Under Wang Bo's leadership, everyone applauded.

"It's not that exaggerated, is it? Liu Mang was a little embarrassed when he heard the applause, and his face was a little red.

"Boss, what's next?"

"Then we marinate it, and then we start making the soup. Liu Mang took a bottle of high liquor, poured a little from the wound of the fish, and then hung the fish up and dried it for later use.

"Let's marinate for a while, you can process the other ingredients, and I'll make the soup for the grouper. Liu Mang commanded.

"No problem. Five eyes answered, and busily opened.

Slaughtering lobsters and cleaning abalone, these two jobs have been done upstairs and upstairs, and they can be regarded as handy.

Liu Mang took a little snow clam oil, seasoned it with pearl soup balls, ham and the broth prepared by the program team, and put it in a pot to cook.

"Master Liu Mang, how long will you make this dish?" Wang Bo has now completely become a fan of Liu Mang, and he has tirelessly sought advice.

"Well, if you're fast, it's only an hour. After all, after the soup is cooked, it has to be given a certain amount of cooling time. ”

"Okay, then let's go set the table and get ready for dinner." ”

"No problem. ”

After Wang Bo and the stars set the table and spread the snow-white tablecloth, the soup in Liu Mang's pot boiled.

Liu Mang tried the taste, added some salt and pepper to taste, and poured it into a stainless steel basin.

Originally, the sauce was to be cooled in the refrigerator, frozen into jelly, and then diced and stuffed into the belly of the fish.

In this way, when the fish is heated in the pot, the soup inside is heated and melted, and the soup is naturally delicious.

But the program team did not prepare a refrigerator, so naturally they did not have such conditions. Luckily, there is ice left over from the frozen grouper.

Liu Mang buried the basin containing the soup directly in the ice. After the soup in the basin had cooled and solidified slightly, he took a piping bag. The soup is squeezed through the incision of the grouper with a piping bag, and the preliminary work is completed.

Soon, the five-eyed lobster and abalone were also dealt with, and he came over to watch Liu Mang's next move.

"See, the paste of this fish should be crispy, and the ratio of egg white and starch must be appropriate, so as to fry the crispy effect. ”

Liu Mang explained while evenly applying the adjusted starch paste to the fish.