Chen Kai grabbed a crucian carp in the kitchen, turned his head to Li Feifei, who was leaning against the door, and said, "I'm going to kill fish here, if you want to see it, you can stay here and visit." ”

Li Feifei trembled, pursed her lips, and said softly: "Don't want it, boss, you're busy, I'm going out." ”

Chen Kai said with a smile: "If there are guests outside in advance, you remember to ask the guests to wait for a while, and the good dishes will be ready immediately." ”

Li Feifei turned around and walked out of the kitchen with lightning speed, and a voice floated from outside the door: "Got it......"

This girl, Chen Kai shook his head with a smile, and turned to look at the crucian carp in his hand.

This crucian carp is a standard shuttle type, about fifteen centimeters long, with a gray back and a white belly, a raised ridge, a slightly yellow belly, wide scales and a broad tail, and looks thick.

Chen Kai looked at the crucian carp that was still twisting in his hand, adjusted his mentality to the calmest, picked up the tail of the fish with one hand, put the fish on the board, picked up the kitchen knife, and patted it according to the head of the fish.

With a bang, this chubby crucian carp was stunned, extremely honest.

Chen Kai picked up the kitchen knife, held the tail of the fish with his left hand, and turned the blade of the knife with his right hand against the body of the fish, brushing the ground and starting to scrape the scales.

The scales of crucian carp are relatively wide, and they are relatively easy to scrape off among fish.

After scraping off the scales of the fish's body, Chen Kai squeezed the kitchen knife, clasped the gill shell of the crucian carp with his hand, and removed the scales under the fish's head one by one with the tip of the knife.

Then, Chen Kai tightened his grip on the kitchen knife and pulled it half a centimeter away from the fish's gills and another knife in the middle of the lower tail fin of the fish's tail.

Use your fingers to open the edge of the knife next to the gills and carefully pinch a white dot with your fingers, which is the end of the fishy thread.

Chen Kai pinched the fishy line with his left hand, and gently patted the fish body with the back of the knife with his right hand, and his fingers used slight force to pull out a complete fishy line little by little.

The other side was also concocted in the same way, and after removing these two lines, Chen Kai breathed a sigh of relief.

If the fishy line is too strong, it is easy to break in the fish, and it will affect the taste of the fish, which is not beautiful.

Putting down the kitchen knife, Chen Kai reached into the gill shell with his right hand and pulled out all the gills on both sides of the crucian carp.

After the gills were cleaned, Chen Kai picked up the kitchen knife, carefully cut down the belly of the fish from the lower part of the fish's head, and disemboweled the crucian carp along the body of the fish.

Chen Kai was very measured in his knife to avoid cutting the fish gallbladder.

Putting down the kitchen knife, Chen Kai put his hand in it, took out the fish bubbles, fish intestines, fish gall bladders and other internal organs and threw them aside.

Turning over the belly of the fish, Chen Kai stared at it, scraped off the black membrane on both sides of the fish's belly with his fingernails, and then used his fingers to pick out the four "fish teeth" with an earthy smell behind the gills.

In this way, the whole crucian carp can be considered clean.

Chen Kai slaughtered a few more crucian carp in the same way, and then rinsed the fish under clean water and put them in a bowl for later use.

After cleaning up the waste, Chen Kai washed his hands and took down all the accessories of the braised crucian carp from the shelf.

A small piece of pork belly, a few shiitake mushrooms, green onions, ginger, garlic, red peppers, star anise, and a chives.

Picking up a new kitchen knife, Chen Kai's eyes flashed, and the light of the brush flashed.

The pork belly is quickly sliced with a longitudinal knife and set aside.

Slice the shiitake mushrooms, slice the ginger, slice the garlic, cut the chives into chopped green onions, remove the red pepper with the tip of a knife, first cut into long sections with a quick knife, and then cut into thin red pepper shreds on a cutting board.

Put the green onions on the board, Chen Kai took the knife flat, slapped it down, and then cut off the head and tail of the green onions, and cut the green onions into small pieces with a few knives.

The accessories are all ready, and all are put into a small bowl for later use.

Chen Kai brought a cleaned crucian carp and laid it flat on the cutting board, picked up the kitchen knife, and changed the knife diagonally along the back of the fish.

From beginning to end, the interval of each knife pattern is one centimeter, and the score is exactly the same, and a cross knife flower is drawn on the fishtail.

Chen Kai's right hand precisely grasps the strength, and each knife is as deep as the fish bone, so that the fish is extremely easy to cook and easy to taste.

Putting the fish on a small stainless steel plate, Chen Kai took a bag of dried starch from the front shelf and put it next to it, and then patted the whole fish body evenly on a thin layer.

Crucian carp with starch is especially easy to form when fried in the pan, and the skin is not easy to break.

Put the fish aside and light the fire!

Chen Kai stood in front of the stove and heated the pot, holding the handle of the pot with his left hand, picking up a big spoon with his right hand, scooping a little oil with a spoon and pouring it into the pot.

After the whole pan is oiled, it is not easy for the fried fish to stick to the pan.

Chen Kai poured out the excess oil, scooped a large spoon, flicked his wrist, and then poured appropriate cold oil into the pot.

Zizizi...... With a flick of Chen Kai's wrist, the oil was already about fifty percent hot when it flowed from the edge of the pot to the bottom of the pot, and after a few seconds, it was slightly smoking, and the oil was seventy percent hot.

Immediately decided, Chen Kai stretched out his hand and immediately put the crucian carp stained with dry starch next to him into the pot and fried it.

The body of the fish slid into the bottom of the pot, and the sound of frying oil flowers was endless, Chen Kai counted the seconds in his heart, and gradually watched the crucian carp in the pot gradually take shape.

On the upward side, the belly of the fish is already golden brown.

Although no seasoning has been added yet, a rich aroma of fried fish fat has already erupted, and Chen Kai can't help but sniff it violently with his nose.

Turning over the crucian carp in the pot, Chen Kai was very patient, his eyes did not blink, he gently slid it with a spoon, and watched the other side also fry into a brilliant golden brown.

Chen Kai saw that the fish had been fried, and immediately used a colander to put out the crucian carp.

As concocted, Chen Kai quickly slaughtered and cleaned all the remaining crucian carp, and fried them for later use.

In another pot, Chen Kai poured some base oil into the pot, put the pork belly slices into the pot, and stir-fried with a large spoon, gradually stir-frying.

The fat of the pork belly adds to the flavor of the fish, and the combination of the two is a perfect match.

Put the green onions, ginger slices, garlic slices, and red pepper shreds into the pot, Chen Kai reached out and took out two star anise from the front of the side and sprinkled them into the pot and stir-fried together.

A rich aroma of trimmings rises from the pot.

Then put the mushroom slices in the pot, wave the spoon, and stir-fry evenly.

Here comes the most crucial seasoning part!

took out a cooking wine bottle and poured a little cooking wine into the pot, Chen Kai took two spoonfuls of water with a large spoon and poured it into the pot.

Chen Kai's chef's pot has a large capacity, and he takes out three fried crucian carp and puts them in the pot together, and the stove is twisted to a high heat.

The water boiled quickly, Chen Kai unscrewed the glass bottle of fairy soy sauce, sniffed the mouth-watering umami deeply, and then poured a little into the pot to add freshness and color.

Sprinkle in a pinch of salt, a pinch of chicken bouillon, a pinch of sugar, and a pinch of pepper.

Then there is Chen Kai's new magic weapon today-fairy vinegar.

Chen Kai took out his own vinegar bottle and opened the cap.

The four flavors of fragrant, sour, sweet, and strong were mixed, and the bottom of Chen Kai's tongue was full of relish, and his saliva was about to come out after smelling it for a while.

After pouring about half a spoonful of fairy vinegar, Chen Kai poured the fairy vinegar evenly into the soup at the bottom of the pot, and with the power of the fairy vinegar, the crucian carp that was burned out was absolutely not a little fishy except for the sharp increase in taste.

The fish is roasted, the soup base is mellow, Chen Kai is smiling, and while holding the handle of the pot, he uses a big spoon to pour the fragrant soup on the crucian carp.

Drizzle almost, twist into a low heat, cover the pot and smoulder.

This side was boiling in the pot, and Chen Kai couldn't be idle, so he turned on the fire at the other stove and burned the second pot of braised crucian carp non-stop.

After more than ten minutes, Chen Kai saw that the time was almost up, opened the first pot, used a colander to take out the mellow crucian carp and the auxiliary ingredients and put it into the porcelain basin, and then poured a little scallion oil into the pot.

Add some water starch to the pot and keep sliding the juice with a large spoon.

Chen Kai used his left hand steadily, picked up the pot, and poured the collected soup evenly on top of the cooked crucian carp with a large spoon.

The aroma of the fish in the hot soup is perfectly blended with the aroma of the cooked fish fat, the spicy aroma of the onion and garlic accessories, the rich salty aroma of the fairy soy sauce and seasonings, and the refreshing sweet and sour taste of the fairy vinegar.

Chen Kai grabbed a little green onion and sprinkled it on the fish.

It's done! Chen Ji braised crucian carp!