In the dilapidated courtyard, Wang Ming let out a sigh, he had no interest in this so-called technician registration certificate, this kind of thing that was like chicken ribs to him, it was not worth his time to take time out of the assessment, but for the remaining fragments of the three-way knife technique, Wang Ming wanted to get it. Pen % fun % Pavilion www.biquge.info

After cleaning the stove and turning on the flame, it could still burn normally, Wang Ming breathed a sigh of relief, and didn't care about the assessment content, he opened the handbag, and as for the pier on the side, after Wang Ming cleaned it, it was also placed on the dilapidated cooking table.

The bottom of the cooking table is well preserved, and the seasonings used in cooking are also well preserved, Wang Ming breathed a sigh of relief, the bright No. 2 mulberry knife flashed a dazzling light under the refraction of the sun, and the grass carp on the pier was still struggling slightly, and the onlookers also gathered around.

In the small courtyard, overgrown with weeds, Wang Ming stood under the pavilion, and the No. 2 mulberry knife in his hand gently slapped the head of the grass carp, making it enter a temporary state of vertigo, and then, skillfully scraping off the fish scales, disemboweling, removing the internal organs, picking the gills of the fish, and then, cleaning the grass carp inside and out in the pool.

The grass carp was placed on the pier, and the No. 2 mulberry knife flexibly split it from it, leaving only a row of vertebrae connected, and then, the inner bone-bearing place was split with the root of the knife, and the bottom was connected, so that the whole grass carp was like a fish dragon crawling on the pier.

The sharp No. 2 mulberry knife easily cuts through the skin of the fish, and after hitting the cross-shaped knife, it is sprinkled with a small amount of edible salt and chicken cooking wine, and pickled.

It and the required accessories are also cleaned, cucumber strips, potato strips, green onion strips, green shoot strips, tofu skin, are all processed by Wang Ming quickly.

Bell peppers, sesame peppers, and dried pepper segments were prepared by Wang Ming and put aside for later use.

Reaching out and taking a small bowl, Wang Ming added a small spoon of pepper, one-third of the bag of Wang Shouyi's thirteen incense, and a small amount of sand ginger powder and fish bone powder, stirred well, and put it aside for later use.

"It seems, some greens are missing."

Wang Ming devoted himself wholeheartedly to the cooking of this secret grilled fish, and most of the onlookers around him were interested, and looked at Wang Ming with great interest, although it was not the assessment of a technician, but he could learn this method of cooking fish from a chef who had just been promoted to a first-class chef, and many people were also very excited.

The fire in the pot was ignited, Wang Ming took out the wok from the dilapidated cooking table, cleaned it, and completely evaporated the water in it, and then, adding a large amount of cooking oil to start heating, the flame of the pot rose, and the dilapidated blower made a harsh sound, but these, whether it were for Wang Ming or the dozen onlookers, did not have much impact.

The oil temperature in the pot slowly rose, Wang Ming stepped forward quickly, came to the small vegetable field, pulled off some of the cabbage that had grown to more than three inches high, cleaned it up, and put the knife aside for later use, at this moment the oil temperature has reached the point of eighty percent hot, Wang Ming took out the pickled grass carp, controlled the water content, and carefully put it into the oil pot along the edge of the pot.

"Snort ......"

Water and oil erode each other, making a snorting sound, the grass carp slowly floated on the oil surface under the high temperature heating, Wang Ming turned off the flame, fried for about a minute, and fried the fish meat to the outside of the charred and tender inside, and then it was salvaged.

Pour the hot oil in the pot into the oil Guzi on the side, pour the potato strips into the oil and fry them, put the wok on the fire, add the pepper and dried chili peppers to stir-fry, then, add the chopped green onions, ginger and garlic slices, fry for a while, pour three spoons of water, the flame of the hearth rises, after the rapid boiling, add a small amount of edible salt, after the chicken essence, the grilled fish material prepared in the small bowl is also added to it, after stirring evenly, a spicy and fragrant taste, mixed with the rich fragrance of the spices after a small fire, gradually diffuse.

Reach out and take the stainless steel basin on the side, put the shredded onion mixed with red oil on the bottom of the plate, and the fried grass carp lie flat on it, as for the rest of the accessories, they are neatly placed around the grass carp and spread out.

In the wok, with the boiling of the soup, the aroma was stronger, and while he reached out and brought the wok, the soup in the pot was also gently poured on the grass carp by him.

After doing this, Wang Ming breathed a sigh of relief, the flame of the pot was adjusted to the small fire by him, and the stainless steel basin was put on it, as the small fire rose, small bubbles were bubbling, and after decorating with small cabbage and bell peppers, Wang Ming clapped his hands, looking at the secret grilled fish with small bubbles in front of him, and a smile appeared on the corner of his mouth.

In the stainless steel basin, the grass carp is scorched on the outside and tender on the inside, around it, the green cucumber strips, the white onion strips, the verdant green bamboo shoots, and the pale yellow tofu skin are neatly stacked, the position of the fish head, the fried golden potato strips are scattered and placed, next to the potato strips, the bright and dripping bell pepper like the size of red dates floats on the soup, a few green and white cabbage, under the steaming of the heat, gradually lose the crispness, gently stick to the top of the fish, equipped with the last garnish chives, Under the calcination of low heat, the pot is bubbling with bubbles, and in the heat rising, a rich fragrance gradually spreads in the air.

"It's so fragrant, this taste, it's so unique, there seems to be an indescribable smell in the spicy and fragrant fragrance."

"It turns out that grass carp can also do this, and I learned another trick, but I don't know, there are no other seasonings added to it, just a few powdered ingredients in the small bowl, I vaguely only saw thirteen spices."

"I think that in addition to the spicy and fragrant taste, the strong aroma should be emitted by the powdered seasoning in the small bowl... It's just that some of today's special mixed seasonings are passed down from generation to generation, and it is not easy for outsiders to get accurate recipes. ”

While everyone was talking softly, Wang Ming put everything away, and then sat down on the stone bench on the side, his dark eyes swept around without a trace, and his brows were slightly frowned.

"Little brother, don't wait, that weird guy has had enough of playing outside, and he ran back..."

The old man who had spoken to Wang Ming at the gate earlier spoke, his eyes looking at the grilled fish bubbling in the pot on the ground, and as his voice fell, Wang Ming shook his head with a smile.

"Thanks, I just don't have anything to do today, just wait here."

Wang Ming said softly, and then, smelling the spicy fragrance wafting in the air, his eyes also looked at the grilled fish in the pot.

Wang Ming's face was flat, without the slightest impetuousness, as his voice fell, everyone was slightly stunned, and the old man was also stunned, and then shook his head helplessly.

"Let's go... Since there is nothing to test, let's also take a look elsewhere, learn more from others' strengths, and make up for our own shortcomings. ”

Someone in the crowd spoke, and then, most of the people's eyes looked at the grilled fish, and began to be reluctant, and when they quietly swallowed their saliva, they reluctantly went to the broken door.

In the crowd, as the old man left last, Wang Ming opened his eyes, and at this moment, with the small fire heating all the time, the entire huge courtyard was filled with a spicy and fragrant smell.

He got up from the stone bench, came to the front of the cauldron, looked at the secret grilled fish in the pot, and shook his head gently.

"Since you're not here, it's not too late to leave after eating."

Wang Ming muttered in a low voice, and then, squatting down next to the pot on the ground, took out the clean special chopsticks from his bag, and when he reached out, he pinched the grilled fish in the pot.

"Who's in there, assessing the technician? Come out... Well? Sniff sniff..."

Just when Wang Ming's chopsticks had already fallen on the grilled fish, and at the broken gate, Lu Tianfeng's familiar sound came, and then, a smell of smell also came.

"What's it, so fragrant... What about the technician exam? What about people? ”

Lu Tianfeng shouted and walked in, and shouted when he walked straight under the pavilion, and as his voice fell, Wang Ming stood up from the side of the pot, looking at Lu Tianfeng who had already stepped into the pavilion with dark eyes, a faint smile appeared on his face.

"Teacher Lu, I haven't seen you for a long time, I'm here to take the technician exam, it just so happens that you're not here, so I'll make something to eat here first... After all, you have to fill your stomach when you're waiting for someone, right? ”

Wang Ming opened his mouth and said, and then, watching Lu Tianfeng come to the earth pot, when his eyes were bright, he sniffed and looked at Wang Ming in front of him.

"What's your name, Mr. Lu... Call me Lu Tianfeng, or Master Lu. ”

Lu Tianfeng opened his mouth and said, as his voice fell, Wang Ming also nodded helplessly.

"The technician's assessment is not ordinary, you go back and prepare for a few months, I'm very busy today, let's take the test again after a while......"

Lu Tianfeng opened his mouth to speak, but his eyes barely left the grilled fish in the pot, and all this, when it fell in Wang Ming's eyes, made the corners of her mouth show a smile.

"Since Master Lu said so, that's fine, I'll come back another day......"

Wang Ming said, reaching out to serve the grilled fish on the pot, and this move was also a big surprise to Lu Tianfeng, which made a trace of anxiety appear on Lu Tianfeng's face, and stopped Wang Ming's action without too much consideration.

"Oops... Hey, little brother, what are you doing here? ”

Lu Tianfeng had a smile on his face, this kind of grass carp cooking method was also the first time he had seen it, he had almost been unable to hold back the smell before, and at this moment he saw that Wang Ming even had to take the pot away, so he hurriedly came out to stop it.

"Eat, since I can't pass the exam today, after eating, I have to go back, you're busy, I'm busy."

Wang Ming had an innocent look on his face, and when he said softly, he put the pot in his hand above the stone table, and under Lu Tianfeng's somewhat displeased gaze, when the chopsticks were stretched out, he picked up a piece of snow-white fish, blew it carefully, and put it in his mouth, feeling the familiar taste of the spicy and fresh fragrance, and the expression on his face was also enjoyed.

Looking at the expression on Wang Ming's face, Lu Tianfeng's eyes widened, and then he spoke, and came to the stone table.

"Hey...... I don't believe it, a fish can be so delicious, I'll taste ......" (To be continued.) )