In winter, drink such a bowl of Yipin fish head tofu soup, which is supplemented with nutrition and calories, and it will not fall.

Bai Xiaobai instantly felt satisfied, and he enjoyed it so much.

After cooking the second whole fish feast dish, Bai Xiaobai continued to make the third dish, squirrel carp.

Squirrel fish is a famous Chinese delicacy, and it is also a classic representative food of the eight major Chinese cuisines of Su cuisine, and later gradually spread throughout China.

The name of squirrel fish has a long history, as early as the Qing Dynasty "Tiaoding Collection" there is a record of "squirrel fish": "take the season fish, remove the belly bones, drag the egg yolk, fry the yellow, and make the squirrel style." oil, soy sauce burned".

The name "squirrel" is said to be due to the fact that the fish was shaped like a squirrel's tail after the dish was formed.

It's just that to be honest, this delicacy can be made by Bai Xiaobai's father, and he has grown up from snack to adulthood, and feels that this dish does not look like a squirrel tail at all, but like a pine cone.

In fact, it is more suitable to be called pinecone fish.

The dish of squirrel fish is widely spread in China, and the practice is similar in various places.

Bai Xiaobai also learned the cooking skills of this dish from his father since he was a child.

Generally, the carp is scaled and entrailed, and after washing, the tail is stabbed along the spine of the fish, the fish fillet is divided into two fans, and then the wheat ear flower knife is cut on the fish, and the paste or dry starch is hung in the pot and fried, and then the special firing sauce can be drizzled.

Naturally, depending on the fish used.

Squirrel fish can be specifically divided into squirrel crucian carp, squirrel carp, squirrel guiyu......

The whole fish feast dish of 'rivers, lakes and seas' is made of carp.

Bai Xiaobai, who was full of confidence, picked up the fishing net and scooped up the carp from the glass tank.

The live carp provided by the system is fat and thick, with golden scales and red tails, and a long body size.

The golden scales, each one is extremely shiny, and the red fin tips, fish tails, yellow and red matching, extremely eye-catching, simply unbearable to look at.

Bai Xiaobai has never seen this kind of superb carp.

At first glance, it doesn't look like the kind of artificially farmed carp you bought in the vegetable market.

Bai Xiaobai, who is familiar with ingredients from all over the world, immediately had a bold guess in his mind.

"System, is this the Yellow River carp?"

A cold electronic voice replied;

[The host's guess is right, it is the wild carp of the Yellow River. 】

Sure enough, it's the ingredients.

Bai Xiaobai was slightly startled again.

The Yellow River carp, together with the Songjiang perch, Xingkai Lake fish and Songhua River salmon, are jointly known as the four famous fish in China.

Since ancient times in China, there have been sayings that "if you eat fish, you must be the carp of the river", and "Luo carp and Yi bream are as expensive as cattle and sheep".

'Yellow River carp' has always been the top food quality, and it is also one of the fish ingredients used by the royal family in the past dynasties.

Bai Juyi, a famous poet of the Tang Dynasty, liked to eat the Yellow River carp and called it 'Arowana'.

The cold electronic sound continues to broadcast the report:

[However, the system chooses not the ordinary Yellow River carp, but the Yellow River carp that flies over the dragon gate.] 】

Yellow River carp ???? flying over Longmen

Bai Xiaobai looked confused.

Do you want to exaggerate like that???

Bai Xiaobai has heard the story of the carp jumping over the dragon gate, but it is all a legend, and it does not exist in reality.

After the electronic tone is completed, the system now explains:

Yellow River carp: Wild Yellow River carp in the Yellow River section of Shaanxi Province are systematically selected.

These wild Yellow River carp will travel up the river to Hukou Waterfall.

'Hukou Waterfall' is a dragon gate in the Yellow River section, and only the Yellow River carp that crosses the Hukou Waterfall to the upstream with strong will be used as the food selected by the system.

This kind of Yellow River carp that leaps over the dragon gate has a plump body, fat meat, delicate and delicious, and is the best ingredient to be selected.

Bai Xiaobai "......"

The Yellow River is very long, flowing through many provinces in China, and there are carp in each section of the river, and these carp that grow up in the Yellow River are collectively called Yellow River carp.

However, the Yellow River carp is divided according to the province, and there are Shaanxi Yellow River carp, Ningxia Yellow River carp, Henan Yellow River carp, Shanxi Yellow River carp, and Shanxi Tianqiao Yellow River carp.

These five species of Yellow River carp are extremely famous, and they are listed as the "five famous carp" in the main stream of the Yellow River.

Among the five famous carp, especially the Yellow River carp in Shaanxi is the most famous, the Yellow River in Shaanxi belongs to the middle and upper reaches, the pollution is relatively small, and the quality of the Yellow River carp is reasonable.

The system uses Shaanxi Yellow River carp, Bai Xiaobai didn't feel that there was anything wrong, but it was a bit nonsense to fly over Hukou Waterfall.

It's not that the system is skeptical in vain.

It's just that Hukou Waterfall is the second largest waterfall in China, and in Shaanxi, the Yellow River flows from the upper reaches to here, forming a strong water injection.

The 1,200 cubic meters per second of river water pours from the cliff more than 20 meters high, forming the spirit of "a pot of the Yellow River for thousands of miles".

Because the stone walls on both sides of the waterfall are steep, and the water flow is rapid.

It is very difficult for a small carp to avoid the strong pressure of water velocity and cross Hukou Waterfall.

Of course, it cannot be ruled out that a very small number of Yellow River carp with abnormal talent can cross Hukou Waterfall.

It's just that this probability is too small.

If the Yellow River carp provided by the system really crossed the Hukou Waterfall, it was not a cow, nor a stump, but a Ben.

It's just a no-go.

I don't know what the carp that crosses the Hukou Waterfall tastes like?

Bai Xiaobai read the current words of the system, and thought about it in a daze.

Collecting his thoughts, he began to officially clean up the carp.

First, use the back of the unicorn black spot knife to knock the carp unconscious, and then disembowel, remove the internal organs, and scrape off the scales.

Wash the fish, cut off the head, and then use a knife to cut the fish in half from the middle of the back of the fish, so that the tail of the fish belly is connected, so that when it is fried, it will be finished at once, and it will be more beautiful.

The main fish bones and fine thorns are cut diagonally on the fish meat with the wheat ear knife method, which is commonly known as the knife modification method, so that the fish surface forms a crossed diamond-shaped grid.

Generally, the squirrel fish has done this step, and the next step is to hang the paste.

Squirrel fish is made in different regions, and the materials used to hang the paste are also different.

In some areas, egg yolk will be added to the paste, and some pastes will be fried directly with fried powder.

The systematic approach is to coat the dry starch directly and evenly.

Bai Xiaobai puts the processed fish on a plate and sprinkles with dry starch evenly.

The amount of dry starch is very important, one is not too much, and the other is to be even, so that the fried squirrel fish will be both beautiful and delicious.

After the fish is wrapped in dry starch, Bai Xiaobai sets a pot on the stove and pours half a pot of peanut oil.

When the oil temperature reaches five minutes, carry the fish tail into the pan and fry it.

Zizizi——

The fish meat is baptized by frying, and the snow-white surface becomes crispy and golden little by little, and there is a tangy aroma that penetrates into the tip of Bai Xiaobai's nose.

Once golden brown, scoop up the fish and drain the oil.

It's just pre-frying.

At this time, although the fish is fried, it is not crispy enough.

It must be re-fried once.

Re-frying requires a high oil temperature, Bai Xiaobai raises the oil temperature in the pot to eighty percent hot, and waits until the pot is smoking, and then continues to fry the fish again.

The fried fish is golden brown and crispy, and the surface is covered with small fish sticks, like short fries.

The aroma of fried fish made Bai Xiaobai's stomach drumble with hunger.

Look at the time, it's almost lunchtime.

Bai Xiaobai sped up and began to make the most important sauce for the squirrel carp.