I have to say that within a radius of ten miles in Meijiang Community, it is indeed a good place to do business, especially close to the rich area, as long as the things made are innovative, to ensure the quality and taste, and then Wang Ming's reputation is placed there, relying on the promotion of the Culinary Association, the business is also directly stabilized. Pen ~ fun ~ pavilion www.biquge.info

During this period of time, for Wang Ming, it seems to have fallen into a very wonderful situation, with the stabilization of several industries one after another, he seems to have an unprecedented sense of achievement, this sense of achievement, makes him slightly expanded, it seems... In the catering industry, no matter what you do, you can quickly smooth the sailing.

And this sense of accomplishment brought a short leisure, a full ten days, in addition to studying and practicing the Floating Spirit Knife, he also received a lot of ingenious fish practices, and among them, what interested Wang Ming the most was a production method called Flame Fish.

This flame fish, as the name suggests, is cooked by an open flame, similar to grilled fish, but it is different, and the taste can be reconciled by itself, the whole process will be carried out on the table, so that guests can enjoy the whole process at the same time, but also can increase the fun of dining, flame fish belongs to a pot of dual-purpose, and the form of spicy shrimp pot is much the same, first fry and then stew, the last process, is the shabu-shabu, this practice, the traditional hot pot, stewed pot, shabu-shabu combined, and, with chicken, mutton and other ingredients, In addition to increasing the primary color of many nutrients required by the human body, it also echoes the current Dongjiang people's pursuit of taste for fish products.

The small courtyard was cleaned very clean, the gentle sunlight shone on the glass plate above, making it warm, Wang Ming put down the notebook in his hand, although it looked very leisurely for a while, but in fact, it was only relatively speaking, in addition to practicing knife skills and fitness, Wang Ming also focused on the cooking of some fish dishes.

In the small kitchen, Wang Ming focused on dealing with the black fish in his hand, carefully scrubbed it, split it in two, cut it into a block of about 30 millimeters, after the head was treated, half lying on his stomach but not separated, the fish pieces were washed with water, it appeared more white and delicate, Wang Ming cleaned up the water, put it into a small basin, added a little salt, pepper and cooking wine, gently grasped it, and put it aside for later use.

This flame fish came from the idea of a housewife, at first, Wang Ming didn't care too much, and as the weather gradually cooled down, he entered Wang Ming's sight.

This flame fish is divided into five flavors, golden pepper spicy pot, green pepper sour sauce pot, hoisin sauce fragrant pot, five sand tea pot, and a fresh fragrant pot, the five flavors are completely different, making the flame fish more suitable for the audience.

After the sashimi was pickled, Wang Ming successively prepared green shrimp, fresh shellfish, fish balls, fish tofu and green onion ginger and other accessories.

Wok on the fire, put in a little clear oil, as the oil temperature gradually rises, Wang Ming stretched out his hand to put the green onion and ginger rice into the pot, after the low heat is fragrant, put in a little noodle sauce and start to fry over low heat, the noodle sauce into the oil pot, with the sound of snorting, constantly churning this small bubble, Wang Ming took the homemade hoisin sauce on the side, added some, continued to cook over low heat, and then, add a small amount of refined salt and pepper powder, rose dew.

Several ingredients were put into the pot, and the smell of hot sauce quietly diffused out, Wang Ming added a little minced sea rice and thirteen spices in turn, and boiled it for about five minutes again, watching the sauce was refined into a fine oil slick, Wang Ming turned off the flame.

The main part of the flame fish was all prepared, Wang Ming rubbed his hands, lit the pan that had been prepared on the side, put in a small amount of base oil, and began to stir-fry the onions and green bamboo shoots.

The fish pieces were taken out by Wang Ming, put into the electric baking pan on the side, fried until golden on both sides, and there was about six ripe appearances, then it was salvaged again, put in a part of the sauce, stirred evenly, and a faint fragrance of hoisin sauce wrapped around the tip of Wang Ming's nose, making him take two deep sips, and there was some expectation on his face.

The source of the flame depends on the degree of alcohol, the degree of Fenjiu is not high, but it has an extremely mellow aroma, combined with fresh fish fillets, it complements each other, and then mixed with a small amount of high liquor with Fenjiu, Wang Ming sprinkled a little into it, stirred, put in a little sauce again, and added the rest of the seafood to it.

After stirring evenly, the fish pieces and accessories that were originally fragrant with the sauce and the fragrance of seafood were poured into the iron pot by Wang Ming, and after a small amount of Fenjiu was sprinkled on the top, it was brought out and placed on a table in the small courtyard, and above the table, a gas stove with a small caliber was placed on it.

Wang Ming stood in place, after the fish pieces were evenly spread in the pan by him, Wang Ming reached out and took the match, lit it in the pot, Fenjiu met the Daoming flame, and immediately burned, but it was not too scorching, light blue and light yellow and red flames were intertwined, jumping, like a flame elf, and the fish pieces and seafood in the pot were bubbling with fine oil flowers, snorting and snorting, at the same time, the flame at the bottom was also opened by Wang Ming, the flame of the double-sided sandwich, The speed of collecting the juice of the fish pieces in the pot is faster.

The upper and lower layers of open flames produce a large amount of steam, so that the ingredients in the pot are quickly cooked and matured, which not only locks the umami of the fish, but also maintains the delicious taste of the ingredients, making the fish fat but not greasy, sweet but no fishy smell.

The blue flame below the special frying pan quietly rose, and the flame of Fenjiu above was also calcined in the flickering light, and a peculiar seafood fragrance continued to flow out with the sound of snorting in the pot.

Waiting until most of the Fenjiu on the fish pieces above was evaporated, and the flames gradually dissipated, Wang Ming reached out to take the chopsticks prepared on the side with a look of anticipation on his face, looked at the fragrant and golden fish pieces in the pot, sniffed lightly, picked up one of them, and put it into the small bowl in his hand.

The entrance of the fish, the skin is brown and crispy, there is a faint fragrance of Fenjiu permeating it, with chewing, the inside of the fish meat that seems to be browned with the skin, the snow-white and delicate meat is incomparably fragrant, and a small amount of water in it, revealing the unique umami of the fish, which suddenly makes people salivate.

Wang Ming chewed gently, the rich umami, with the smooth and fragrant and snow-white delicate meat, and the layer of seafood sauce on the skin was fused with the burnt aroma after being grilled, so that he was mouthful, and that kind of taste completely permeated the entire mouth.

A piece of fish meat was quickly wiped out by Wang Ming, leaving only the snow-white fish bones in the chopsticks, which were put aside by him, there are not many fish bones of the black fish, and the meat is delicious, after the first round of pickling, there is already a bottom taste that penetrates into the meat layer, plus the wrapping of the seafood sauce outside and the calcination of Fenjiu and Xiaoming furnace, making his meat more delicate and smooth.

In the small courtyard, Wang Ming's face hung a trace of satisfaction, this way of cooking, can indeed lock the umami of the fish and the moisture in the meat layer, looking at the golden and shiny fish pieces in the pot, the mouth is still filled with the fresh fragrance that penetrates the heart, Wang Ming's chopsticks stretched out again, picked up a piece of golden fish, put it into the mouth, the fish bones in the middle, like a dividing line, made Wang Ming's lips closed, lightly sipped, two layers of fish meat, and all the fish into his mouth, The skin is golden and crispy and surrounded by bursts of sauce fragrance, faintly with the special fragrance of Fenjiu burning, this wonderful feeling, even if Wang Ming has tasted countless delicacies, his face has a look of intoxication.

"It's really just something that can't be done, there's nothing unexpected, many cooking methods that taste delicious to the extreme, are really submerged in the folk, just waiting for future generations to discover and improve." Wang Ming secretly said in his heart, feeling the deliciousness brought by this flame fish, the whole person seemed to be ethereal.

After a pot of fish was eaten, Wang Ming did not add fresh soup, what he had to do was just to discover the delicacies of fish, and as for the subsequent shabu-shabu, the general process with the spicy shrimp pot, the only difference is that the taste of spicy under the pot is limited to the spicy taste, and the taste of flame fish is just a redundant choice.

After eating a meal of flame fish, Wang Ming patted his stomach with satisfaction, and after quickly cleaning up, he groaned a little and walked out of the small courtyard.

The weather was sunny and the sun was shining, Wang Ming was breathing fresh air and strolling around the community at will, and at this moment, his phone suddenly rang.

"Blue Sea Blue?" Wang Ming pursed his lips, he had already guessed a few points about Lan Haiqing's intentions, when Baoxuan Fish Mansion opened, Lan Haiqing promised Wang Ming that he would give a recommendation together, Wang Ming knew that this old guy would not be so kind.

"Hey... Vice President Lan, long time no see. Thinking like this in his heart, Wang Ming still pressed the answer button and greeted politely.

"Little guy, you are really calm, I have been very anxious for a while." Lan Haiqing's voice came from the other end of the phone with a hint of tiredness.

"Don't tease me, you are in a high position, what can you be anxious about." Wang Ming asked with a smile, and as his voice fell, on the other end of the phone, Lan Haiqing sighed, and then, his voice came over again.

"Kant, a senior member of the Culinary Association and a national first-class chef, went to the Crystal Palace for the Sino-Japanese Cuisine Exchange Competition... As a result, in the cooking of Chinese food, he lost to that Okita Hikawa, if you don't come forward again, this young generation of Dongjiang catering industry, no one can really cure him. Lan Haiqing's voice came from the other end of the phone with a hint of bitterness, making Wang Ming slightly stunned, and his brows quietly furrowed.

"Kant... Actually lost? (To be continued.) )