"This man's cooking skills are amazing. Yan Feifeng said unwillingly.

"Come again, if you win me, I will volunteer to be your concubine!"

"Hahaha, I won and only begged the female donor to give way. Zhong Tian was looking up to the sky and roaring.

"Let's go!"

"1 fresh Wuchang fish, green onion, ginger, peeled pork belly, soy sauce, cooking wine, salt. Fresh live Wuchang fish to the scales, intestines, gills and washed, cut oblique knives on both sides. Add salt, cooking wine, green onions, ginger, marinate for half an hour and set aside. On a large plate, spread ginger slices, green onions, and Wuchang fish. Stuff a few slices of skinless pork belly into the belly of the fish and cover a few more slices on the back. Steam on high heat for 8-10 minutes, then add soy sauce to taste. Garnish with shredded green onions and chili peppers. Yan Feifeng contemptuously began to cook.

"1 Wuchang fish, an appropriate amount of green onions, an appropriate amount of shredded green onions, an appropriate amount of red peppers, an appropriate amount of cooking wine, 3 tablespoons of soy sauce, and a little green onion oil sauce. Wuchang fish to remove scales, gills, and internal organs, scrape the black membrane and clean. Cut a few knives on the fish with an oblique knife, smear the fish body, inside and outside with salt and cooking wine, and marinate for about 15 minutes. Cut the green onions and ginger into shreds for later use, slice the ginger, divide the chopped green onions and ginger slices into three parts, one at the bottom of the partition, one into the belly of the fish, and one on the surface of the fish. Add water to the steamer, put the fish in, bring to a boil over high heat, and steam for 10 minutes. After the fish is steamed, take it out, remove the green onion and ginger slices on it, and drizzle with an appropriate amount of steamed fish soy sauce. Stack shredded green onions, shredded red peppers, and pour onion oil sauce. Boil a little scallion oil in a small pot, pour the scallion oil sauce and sprinkle with shredded shallots. 1000 grams of Wuchang fish, 50 grams of shiitake mushrooms (fresh), 50 grams of winter bamboo shoots, 50 grams of ham, 20 grams of salt, 5 grams of monosodium glutamate, 8 grams of shallots, 8 grams of ginger, 1 gram of pepper, 25 grams of chicken fat, 10 grams of rice wine, 70 grams of lard (refined). The Wuchang fish was cleaned, and the bluegrass flower knife was cut on both sides of the fish body. Put the wok on the fire, boil the water in the water, blanch the Wuchang fish with a flower knife in the boiling water pot, immediately take it out into the basin of clean water, scrape off the fish scales, wash and drain the water. Use refined salt, rice wine, and monosodium glutamate to marinate the fish. Cut the shiitake mushrooms, bamboo shoots, and cooked ham into cypress leaves. Put the mushroom slices, winter bamboo shoot slices, and ham slices into the soup pot and blanch them slightly, and indirectly place them on the fish to form white, brown, and red lace. Green onion knots and ginger slices are also placed on the fish, and 150 ml of chicken broth and cooked lard are drizzled. Put the processed whole fish into a cage and steam it over a high fire. Steam until the fish eyes are protruding and the meat is soft, remove the ginger slices and green onion knots, drizzle with cooked chicken fat, sprinkle with white pepper and serve on a small saucer with mixed soy sauce, balsamic vinegar and ginger shreds. ”

Zhong Tianzheng said with a smile: "Hahaha, 1 fresh Wuchang fish, 10 grams of green onions, 10 grams of ginger slices, 25 grams of chicken fat, 5 grams of ginger shreds, 20 grams of five willow shreds, 5 grams of salt, 0.1 grams of pepper, 4 grams of monosodium glutamate, 3 grams of sugar, 19 grams of cooking wine (or beer)." First, the Wuchang fish is slaughtered and rinsed, the black membrane in the belly is removed, the peony flower knife is chopped, the blood stain is washed with water, and the fish teeth are picked out. Smear 1 gram of salt in the fish maw, put the weighed green onion and ginger slices on the plate, stand upright on the fish back (the green onion and ginger must be padded in the fish maw), and then pour beer and chicken fat evenly on the fish, and then sprinkle salt, monosodium glutamate, sugar, and pepper in turn, and sprinkle it evenly on the back of the fish and the meat slices with a flower knife. After marinating for one minute, sprinkle the fish with shredded ginger, steam it in a steamer for 3 minutes, then take it, remove the ginger shreds, pour the soup into the bowl and then pour it on the fish. The back of the fish is sprinkled with 20 grams of five willow shreds, fried oil, and steamed seasoning. Wuchang fish, steamed fish sauce, ginger slices, green onion slices, green peppers, millet spicy, chopped shallots, salt, pepper, cooking wine. Fish scales and gills removed. Cut off the head and tail and pull out the internal organs. Rinse. Use scissors to cut off the fins, and then cut the fish into thick slices of about 0.5cm, without cutting off the belly. Spread with salt, pepper and cooking wine. Spread the bottom of the plate with sliced ginger and green onions. Spread the cut fish evenly on a plate. Steam on high heat for 6 minutes and pour out the water from the dish. Sprinkle evenly with green peppers, millet spicy grains, chopped green onions, and steamed fish sauce. Drizzle with hot oil and serve. ”

"Appropriate amount of salt, appropriate amount of steamed fish soy sauce, appropriate amount of green onions, 1 small piece of ginger, 5 cloves of garlic, appropriate amount of red pepper paste, a little balsamic vinegar, appropriate amount of light soy sauce, 1 teaspoon of cooking wine, appropriate amount of oil. Prepare a fresh Wuchang fish, and make steamed fish with live fish. The scales are scraped clean, the internal organs and gills are removed, the fins are cut off, and the head and tail are cut off. Wipe the cleaned fish body and cut the fish from the back of the fish, cutting the fish into about 1 cm thick fillet without cutting off the fish maw. This step is a little trick to turn the fish into a peacock, remember to cut it from the back of the fish, and do not cut off the part of the fish belly. After slicing the fish, evenly spread a little salt and pepper, and marinate with ginger and green onion slices for 5 minutes. While marinating the fish, light a fire and boil water. After marinating the fish, gently separate the fish fillets, pose and put the fish head in the middle. Arrange the fish and spread the green onion and ginger slices. Boil water in a steamer, add the fish, and steam over high heat for 5 minutes. Be sure to wait for the water in the pot to boil before putting in the fish, use high heat, it only takes 8 minutes. After turning off the heat, don't be in a hurry to remove the lid, use the residual temperature to simmer for another minute, and then remove the green onion and ginger slices. Drizzle with steamed fish soy sauce and sprinkle some green onion white shreds on the surface. You can use red peppers and other granules to garnish with garnish. Heat the oil in a wok and smoke it just off. Pour the hot oil over the fish. To make steamed fish, the focus is on the grasp of the heat, and if the time is too long, the fish will become old. Soy sauce is the key to seasoning steamed fish, try to choose good quality steamed fish soy sauce. If you don't like pepper, you can also marinate the fish without pepper. Fish must be freshly steamed to be delicious. Males are better than females because they consume more grains and have thinner meat. The black membrane in the fish belly must be cleaned, otherwise there will be a fishy smell. When the fish is slightly scalded in boiling water, it should be scalded and lifted to avoid the fish from getting old. The fish body pattern should be cut at an equal distance and in the same depth, so as not to hurt the image of the fish. The slices of ingredients should be thick and even, and they should be placed at intervals when embedded in the fish body pattern. When steaming the fish in the basket, it is better to keep the fire full and steam until the fish eyes protrude. The purpose of putting green onions and ginger slices into the bottom of the fish is to make the fish smell under the body of the fish to cook evenly, cook quickly, and maintain the tenderness of the fish. Zhong Tianzheng continued.

Yan Feifeng said in despair: "Wuchang fish has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach, and can prevent diseases such as anemia, hypoglycemia, hypertension, and arteriosclerosis. Shiitake mushroom is a high-protein, low-fat, low-carbohydrate, rich in vitamins and minerals. It contains 18 amino acids. Shiitake mushrooms produce less than 1/8 of the calories of soybeans, 1/4 of meat, and 1/3 of eggs. The calcium content is higher than that of general food, which is a good product for calcium supplementation and anti-rickets, and winter bamboo shoots are rich in protein and a variety of amino acids, vitamins, as well as trace elements such as calcium, phosphorus, iron and rich in fiber, which can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. ”

"I lost. Yan Feifeng's self-esteem was hit. He sat on the ground with his eyes dazed.

The surrounding Zhong Tianzheng envoy servants laughed.