When the cooking oil in the pot is hot, Zheng Ke put the chopped garlic, green onions, and ginger into the oil pot, fry it to bring out the fragrance, and then add the second soup to it, and at the same time add Shao wine, soy sauce, sugar and other seasonings.

The three old men watched Zheng Ke put the fish along the wall of the pot and into the pot, and knew that this dish was also at the end.

Zheng Ke mixed the sauce while paying attention to the movement in the pot, waiting for the sauce to be ready. Zheng Ke lifted the lid of the pot, poured in the sauce, and along the edge of the pot, added sesame oil.

A rich aroma escaped from the pot and soon reached the noses of the three old men. The eyes of the three old men lit up, and before they knew it, saliva was already flowing from the corners of their mouths.

"This taste...... It's really good, isn't it?" Tong Qianxi couldn't help but say.

"Don't speak, just watch. Qi Xuefeng took a deep breath, and her body seemed to be full of strength.

"Su Cai...... I don't know what kind of ingredients he will make. Jing Jiuming muttered to himself.

After Zheng Ke got out of the pot, he put the fish in the pot on a plate, knocked on the wok, and said, "Take it away." ”

A man in a suit immediately held the plate in both hands, quickly walked to the square table, and placed the plate on the table.

Rich fragrance, Ran Ran.

The three old men took a deep breath, and their eyes lit up one by one.

The previous dish was already better than the dishes cooked by many students in a normal environment, and this one seems to be even better than the one just now.

Just now, Tong Qianxi said that "Zheng Ke's cooking skills are even better than Wang He", which is just an inference made based on experience. Because there are very few people who can cook in this environment. But after this dish came out, the fragrant taste forced him to admit that Wang He's cooking skills were indeed not as good as Zheng Ke's.

The three of them glanced at each other, and each of them saw surprise in each other's eyes.

The grass carp in this dish is broken from the belly of the fish from the head to the tail and spread out to the sides, showing a butterfly shape, and the body of the fish is engraved with a cross-shaped knife pattern, and the whole body is a sauce red, and the thick sauce is poured on the fish, which is rich in flavor and flavor.

This dish was ordered by Qi Xuefeng, so he was also the first person to pick up chopsticks.

Pick up a piece of delicious fish meat and put it in his mouth, the delicious taste stimulates every nerve in him.

The grass carp is torn open from the abdomen and fried in peanut oil, giving it a crispy and attractive texture. After the fish is put into the pot, the peanut oil in the pot is only six or seven percent hot, so the fish is fried while still retaining its own deliciousness. This melt-in-your-mouth taste is not weaker than the watercress crucian carp just now.

What surprised Tong Qianxi even more was that the fish exuded a strong fragrance from the inside out, as if every piece of fish was conquered by seasonings.

"The surface of the fish skin is sticky with egg yolk and starch, so it is easier to attach the flavor of the soup to it, and at the same time, the cross knife pattern on the surface of the fish also allows the flavor of the seasoning to penetrate into every part of the fish. ”

Qi Xuefeng carefully chewed the ingredients in his mouth, and the delicious taste stimulated his appetite. At this moment, he even wanted to eat the whole grass carp alone, but the grass carp was already under the "siege" of three people, and there were no bones.

"I'm not sure what level this dish is in Su cuisine, but I think this dish is very good, and it should not be inferior to those students who make Su cuisine. Tong Qianxi took out a napkin and wiped her mouth.

"This dish is even better than the watercress crucian carp just now, the knife work, the heat, and the details ...... All aspects are more in place, if so, will the last dish be more expected?" Jing Jiuming looked at Zheng Ke expressionlessly.

"It's impossible, isn't it? It's hard enough to make two different dishes by yourself, and the last dish can't be better. Tong Qianxi shook his head again and again.

"What's so difficult about this? I believe that Que Zhengqing can also do this. Not to mention, Fu Xiuyun's bastard. ”

When it came to Fu Xiuyun, Qi Xuefeng couldn't wait to slap his two mouths, how could he think of him if he was fine?

Since Fu Xiuyun took office as Lu Ge, he has suppressed the other eight pavilions for a long time, and there is no sign of an end. Now it seems that unless Fu Xiuyun graduates, no one else has a chance at all.

"It's different, Que Zhengqing can't do this. Jing Jiuming shook his head, "The first Sichuan dish, Zheng Ke has already done very well, it's just that the dishes are a little simple, and we just think it's delicious, but he didn't give full play to his own cooking skills." The second course, both in terms of complexity and completeness, far surpasses the first course. In this case, there's no reason why I shouldn't look forward to his final course. ”

Qi Xuefeng was stunned for a moment, and immediately patted his forehead again, "Oops, I actually forgot that Zheng Ke cooked the dishes in this environment." ”

Tong Qianxi also nodded, "So, that watercress crucian carp just warmed him up a little." However, I also wonder if his physical strength will be able to sustain him and make a beautiful third course."

"Shouldn't be a problem, right? unless...... He hadn't eaten in the morning......" Jing Jiuming glanced at Qi Xuefeng.

"It has nothing to do with me, there aren't many ingredients here in the first place – I don't have breakfast. Qi Xuefeng protested.

"But you don't have to take the test. Tong Qianxi retorted.

Qi Xuefeng pouted, he was very upset that Tong Qianxi dismantled the stage, but this bastard didn't say the wrong thing. Since he couldn't refute it, he had no choice but to move his gaze to Zheng Ke.

The last fish is an eel, and the reason why Zheng Ke wants to put this fish last is because the eel is the most troublesome to handle.

In Japan, there is a special eel cutter for handling eel, which is more convenient to handle, but now, Zheng Ke does not have such a convenient kitchen knife in his hand, and it is a little troublesome to take out the eel steak. Therefore, Zheng Ke changed his cooking method.

After Zheng Ke knocked the eel unconscious, he cut off the head of the fish, put it in a basin, soaked it in hot water, and then scrubbed the remaining eel in clean water to remove the mucus on the surface.

When the eel was cleaned, Zheng Ke picked up the knife, started from the end of the head of the fish, and cut the knife on the back of the eel, roughly every three centimeters, connecting with each other without cutting off. Later, Zheng Ke directly pulled out the eel's internal organs.

After being cleaned by the eel, he swung his knife and severed the connection.

The three old men watched Zheng Ke's operation, and they also concentrated their energy.

"Hey, Lao Tong, what kind of dishes does Xiao Zheng make?" Qi Xuefeng, who was unwilling to be lonely, secretly stabbed Tong Qianxi's arm.

"Don't worry, he's just starting to do it, I'll tell you later. Tong Qianxi is not too sure, now Zheng Ke is just dealing with the ingredients, no one can see what dishes Zheng Ke wants to cook at a glance.