Four competition areas, each of the table legs of the lotus table, there is a washbasin, in the basin swims a green back black two-pound herring, this is the main ingredient used in today's competition, as for what dishes are cooked with herring, the organizing committee does not clearly stipulate, the key is that the focus of this competition is the mastery of the basic skills of cooking.

Thirty minutes to cook a good fish, to be honest, a bit of a strong person difficult, a little more elaborate way to eat, generally after sizing for 30 minutes to two hours, in order to make the fish flavor, more elegant, but also need to be frozen for about ten minutes, so that the amino acids in the fish can be fully analyzed, increase its deliciousness. However, these are home-cooked or hotel cooking methods, absolutely not applicable to today's competition, according to the score standard given by the organizing committee, after sizing for 30 minutes, the final score can only be less than 20 points.

Seizing the last gap before the game, Qin Feng advised: "After the game starts, everyone remembers the process they want to operate, and they can process as many materials as they want, don't wait, you must know that a lot of useless time passes in waiting......"

A long flute sounded, and the game officially began.

The stands fell into a temporary tranquility, and the competition area in the center of the stadium, at this time it was simply chaotic, four groups at the same time, the first process is of course to kill fish, that is, the examination school "fresh raw material processing technology", and each group, the method and process of killing fish are different, some groups take kitchen knives directly into the washbasin, some groups take the fish to the board to knock on the head, and even more, the fifth group of players, scoop up the herring and fall down to the teak floor of the basketball court.

Qin Feng was not affected by others, his fish-killing technique was not so bloody, he strictly followed the steps of killing fish, scraping scales and gills step by step, disemboweling and disemboweling to take internal organs, and then cleaning and draining.

The other three players seemed to be a strong onlooker, Qin Feng was excited, and said while cooking: "The deboning of the fish is a little troublesome, when entering the knife, cut a knife at the place where the head is against the back of the fish, and feel the neck bone, that is, the backbone of the fish, stop, and then cut back along this depth until the belly of the fish is close to the two fins below...... "The boning knife he used is an ordinary knife, but in his hands, it is absolutely easy, and when the knife goes down, the onlookers feel that the blade of the knife is cut on the tofu, It didn't take much effort to go down to the fin.

"Then there's the back of the fish...... "The boning knife slowly cut along the back of the fish to the tail, Qin Feng explained: "The tip of the knife here will feel like it is on the top of the fish bone, and the depth is almost like this, if you are interested in learning, you can dive a little deeper for the first time......

Qin Feng looked up at them, smiled to himself and said: "It's good to be able to appreciate the technique of removing fish and bones, and you don't have to master any ......" Mo Wenqing and the three of them didn't seem to want to learn to kill fish, Qin Feng didn't have to talk a lot, the knife went down the fish bone one by one, and finally broke the bone, and the whole piece of fish meat on one side of the fish's spine was removed.

The next thing is to remove the skin of the fish, Qin Feng cut the whole piece of fish meat diagonally near the tail, and the other finger pressed the bit of meat, and the blade felt the fish skin and stopped. The knife provided by the organizing committee is not very sharp, so every time he pushes a distance, he has to pull the knife back and forth slightly, fortunately, his angle is kept very well, and after several times like a saw, the whole fillet is faded.

"Who's good at critting?" Qin Feng needed them to batch the fish into fillets, and the technique here not only required patience, but also skilled knife and knife skills. After Qin Feng asked, Jin Lingming did not shirk, raised his hand and said, "I'll ...... it."

"Okay, you come to batch the fillet, and I'll continue to deboning." Qin Feng turned the herring fish over and continued to repeat the previous knife technique, removing the bones and meat, cutting off the skin of the fish, the second time, because he didn't need to take care of the ornamentality of the other team members, his movements also sped up a lot, and in terms of time, it saved a quarter of the time compared to the first time.

At this time, Jin Lingming had almost finished the fish fillet, and Cui Danting took over, she put the fish fillet in a container, and used ginger shreds, corn starch, cooking wine, salt and egg whites to accompany it, and grasped it with her hands. On the other side, Mo Wenqing began to add oil to the wok, and the heat increased the oil temperature, and then changed to low heat, waiting for the feeding after the fish fillets were batted and pasted.

Qin Feng's other piece of boneless and skinless fish meat was quickly handed over to Jin Lingming, Jin Lingming slice the knife again, Cui Danting also starched and hung paste, before and after, although there are some differences in the materials, but there is no waste of time at all.

Cui Danting's battered and pasted fish fillets were quickly passed to Mo Wenqing's hands, Mo Wenqing was not ambiguous, the heat was slightly increased, the fish fillets were fried in the oil pan, and after a while, the meat changed color, and there was no transparency of the sashimi, and there was an extra layer of fish texture.

"Okay, that's pretty much it......" Qin Feng pinched the time, and reminded Mo Wenqing after the surface of the fish was crystal clear, Mo Wenqing nodded, and poured the oil in the oil pan into the big colander together with the fish fillet, filtered out the oil, and left the fish fillets to wait for the final processing.

In fact, after he approved the fish fillet, he had already stood in front of the other fort, lit the hot pan, added oil to the wok, and then put ginger slices, garlic cloves, dried red peppers, peppercorns and other ingredients into the wok and stir-fried until fragrant. When the aroma is overflowing, add water to boil, add sauerkraut, and after boiling again, put the strained fish fillets into the pan and stir-fry.

Qin Feng looked at Jin Lingming with some concern, fortunately, he did not disappoint, although the technique of turning the pot looked a little jerky, it was not easy to have this wrist strength among students.

After the fish fillets are turned over the pan, they are put on a plate, and on the other side, Mo Wenqing pours the oil pot again, Sichuan pepper, ginger slices, dried chilies, garlic cloves, and sesame seeds into the oil pan and stir-fries until fragrant, and finally, pour the hot oil on the sauerkraut fish fillets that have been plated.

Qin Feng looked at the time, the whole dish, the four of them took turns to operate, and it actually took more time than his single operation, however, this was the requirement of the competition system, and he couldn't do anything about it.

The other three were also busy looking at the clock, which, if no doubt, stopped by pressing the button above the clock to get the exact time.

"Everyone's worked hard." Qin Feng clapped his hands and asked, "Who else do you want to add?" ”

The other three shook their heads in unison.

"That's fine!" Qin Feng no longer hesitated, pressed down the chronograph table clock, and the table clock connected to the microphone emitted a "beep" beeping sound, which was transmitted to the ears of everyone in the venue through the guò broadcast horn.