Zhang Hai and Yu Kangning were the closest to Fu Yonghan's side, and they were so choked that even tears and snot were about to come down. Pen Fun Pavilion www.biquge.info Fu Yonghan was not affected by himself, and calmly poured the fried beef back into the pot, and added the marinade left over from the previous steaming beef, turned down the stove, and simmered slowly.

"Xiaohai, you look at this pot of beef." Fu Yonghan instructed, "When the marinade in the pot is almost boiled, the beef will be flavorful." When the time comes, you turn off the heat and bring the beef out of the pan and serve it on a plate. However, you don't have to rush to serve the beef out after serving, let it cool for a few minutes. ”

The beef that has just come out of the pot does not taste as good as the one that has been cooled.

In fact, the dish of pepper sesame beef is more cold in a way. And cold dishes have always been the first dish on the table.

The reason why Fu Yonghan made mapo tofu first and then made pepper sesame beef was completely deliberate.

When the other party comes to find fault, she can take it. But how to take this trick has to be up to her!

The dishes made by her manager Fu herself are still the dishes that have been named, but they are not so easy to eat.

The mapo tofu that was served first was an excellent accompaniment to the meal. Fu Yonghan is very confident, sure that the other party will not be able to resist the delicious food she makes, and will definitely ask the waiter for food!

When the time comes, when the pepper sesame beef and boiled fish are served one after another, the other party may not have much appetite to continue eating!

The feeling of being aggrieved when you look at the delicious food but can't eat it is enough to make people depressed for a long time.

That also achieved Fu Yonghan's goal.

Although it may seem naïve to use such a small means to retaliate against someone, it is also a very suitable means of revenge at this time.

handed over the follow-up work of pepper sesame beef to Zhang Hai, and Fu Yonghan began to concentrate on making the last Sichuan dish of the day, boiled fish.

Boiled fish actually has a very good market in Ganzhou, and although most restaurants in Ganzhou can't really make this dish authentic, they are also very clever to find other ways to find a different way.

For example, the selection of fish materials, and the ingredients from special regions.

Fu Yonghan came in a hurry today, and the ingredients used were all ready-made in the store, of course, it was impossible to prepare something extra temporarily. So the fish she used today is the ordinary grass carp prepared in the store.

However, using grass carp to make boiled fish is the most common and best choice.

Fu Yonghan took a fresh live fish with his own hands, scraped off the scales, slaughtered and cleaned up, and then took a knife from the tail of the fish and sliced the two sides of the fish body directly along the backbone.

As for the fish in the middle, you need to carefully remove the bones with a knife. This process may be a little more careful for others, but for Fu Yonghan, it is just a trivial matter.

She didn't even take a second look at the fish bone in her hand, and with two clicks, the fish bone had been completely removed.

The large piece of fish was in Fu Yonghan's hand, like her toy, completely changing with her mind. The kitchen knife in Fu Yonghan's hand seemed to have just scratched the surface of the fish a few times, and the large fish body was instantly cut into thin slices of about the same size.

With such a thin fillet, the fish will cook quickly and will be more tender to eat.

Fish bones don't have to be thrown away, they can be cut into pieces of similar size and boiled together in a pot to make them taste different. It's just that when cooking fish, the fish bones should be put into the pot first, and the cooking time will be a little longer. As for the rest of the fillet, it almost only needs to be rolled in the pan once.

The fish also needs to be salted before it is put into the pan. Not only that, but the fish should be smeared with starch to grasp evenly, and if necessary, you can also add some water to it, which will also make the fish more tender.

When making boiled fish, you also need some base vegetables, such as cucumbers, bean sprouts, or greens.

Most of the time, people choose to use sprouts.

Fu Yonghan today is no exception.

The pot was boiling water, Fu Yonghan threw the bean sprouts into it and cooked them, then took them out and drained the water, and put them at the bottom of the bowl to spread.

After boiling the bean sprouts, the next thing to cook is the fish bones. After the fish bones are cooked, they are also taken out and placed on top of the bean sprouts.

Then it's time to boil the fillet.

The starched fillet does not need to be boiled for a long time, almost just after passing it through the boiling water, the fillet is already cooked and ready to be fished out.

The fillets are spread on top of the boiled bones, making the contents of the bowl look richer.

Until this point, the main ingredients for the boiled fish have been prepared. All that's left is the preparation of the ingredients.

In fact, when it comes to boiled fish, the ingredients are much more important than the main ingredients.

When cooking fish, Fu Yonghan had already set up another pot on the stove. There is a lot of oil in the pot burning, and these oils are the boiled oil specially refined by Fu Yonghan before!

The boiled oil was not boiled, but burned until it was medium-rare, and Fu Yonghan added a large handful of dried red peppers and green peppercorns and other ingredients to it.

The dried chili peppers and green peppercorns were fried fragrantly under the boiling oil, and the spicy smell once again covered the entire kitchen, and there were sneezes one after another in the kitchen!

Sichuan cuisine is like this, the spicy taste is always unguardable, but it also makes people want to stop.

The dried chili peppers in the oil pot gradually turned brown-red, Fu Yonghan turned off the stove, lifted the whole oil pot with one hand, and poured the chili peppercorns in the oil pot into the bowl with fish fillets and bean sprouts!

The sound of Zizi kept ringing, and the fish was buried in the pepper and oil, only a little edge was faintly exposed, but it made it even more difficult to ignore the whiteness of the fish in a piece of red, and I couldn't wait to taste it immediately.

Fu Yonghan grabbed the chopped coriander and threw it on, adding another touch of color to the red bowl.

With a "bang", Fu Yonghan heard a clear sound of swallowing saliva in his ears. She looked back and met Yu Kangning's eyes, which were flushed with embarrassment.

"Master, master......" was caught Yu Kangning stammered and couldn't say a word.

Fu Yonghan didn't care, just pointed to the bowl of boiled fish in front of him and said, "Okay, let people bring this dish out!" ”

It's good that the master didn't pursue it!

Yu Kangning's heart was relieved, and he hurriedly answered yes, and went to the kitchen door to call someone in.

As for the pepper sesame beef, it was already served when Fu Yonghan was cooking the fish.

The three dishes were finally finished, Fu Yonghan packed up his things, pointed to the remaining boiled oil and said, "Keep this thing well, I will use it in the future." Remember, don't let people use this oil casually. (To be continued.) )