The second dish Chen Er wants to make is a dry-roasted rock carp.

The dish of dry-roasted rock carp is a famous dish in Sichuan cuisine, which is made by frying and roasting rock carp and pork, which are specialties of the Sichuan River. Delicious and spicy, it is one of the indispensable treasured dishes in Sichuan cuisine.

As an authentic Sichuan and Shu native, Chen Er is the first time to carefully cook Sichuan cuisine in the show.

Sichuan cuisine has a wide range of materials, changeable seasonings, diverse dishes, fresh and mellow taste, is known for making good use of spicy seasoning, and with its unique cooking methods and strong local flavors, it integrates the characteristics of all parties in the southeast and northwest, absorbs the strengths of all families, is good at absorption, is good at innovation, and is well-known at home and abroad.

Modern Sichuan cuisine emerged in the Ming Dynasty and the Republic of China, and has been innovated and developed in modern times. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes, and most of the ingredients are daily flavors, and there is no shortage of mountain seafood. It is characterized by the fact that the red taste is numb, spicy and fragrant, and the white taste is still slightly spicy in the salty and fresh.

The main secret to making this dry-roasted rock carp is the rock carp that is a specialty of the Sichuan River.

The rock carp, formerly known as the Iwahara carp, is commonly known as Shuizi and black carp, which is a unique fish species in China. The yield of rock carp is not high, but it has the advantages of small body cavity, tender meat, and delicious taste, so it has been loved by people for many years and is an indispensable delicacy on the table.

Chen Er picked up a basin of water, and a small rock carp swam in the water. Its body is flattened on the sides, diamond-shaped, raised in an arc on the back, and rounded on the abdomen. The head is small and conical in shape. The lips are thick and slightly protruding. The appearance is somewhat funny and cute.

The treatment method of rock carp is not complicated and special, and it is similar to the treatment method of other fish. First remove the fish scales, cut the belly of the fish and take out the internal organs, wash it, and then cut five or six knife flowers on both sides of the fish body, add salt and cooking wine and marinate for 15 minutes to taste.

After marinating, heat the oil in the pan over high heat, and fry the rock carp slightly until the skin of the fish is slightly wrinkled. Drain the oil and set aside on a plate. Leave some oil in the pan and wait for the stir-fry.

Chen Er took out the artifact of cooking Sichuan cuisine, Pixian Douban, and scooped out two large spoons of watercress in the bowl.

Then chop the green onions, ginger, garlic, and pickled peppers into dices, put them in a bowl together, and stir well with Pixian bean paste. When the oil in the pan is hot, immediately pour the stirred ingredients into the oil pan and stir-fry quickly. Wait for the onion, ginger, garlic and other seasonings to change color and stir-fry until fragrant, then pour the boiled broth into the pot.

Cook for another five minutes, using a large colander to remove the slag from the pan.

After removing the residue, the color of the broth in the pot becomes more pure, because of Pixian Douban, the color of the broth shows a very beautiful sauce red. The bubbles in the pot exploded one by one with the hot steam, like red flowers suddenly blooming on the surface of the water.

Chen Er took out a piece of ham, chopped it into cubes, and put it in the broth with the fried fish.

The broth popped, and the soup tumbled, quickly covering the back of the rock carp.

Chen Er took a breath of the aroma, picked up the kitchen knife again with great satisfaction, cut some ginger and garlic and put it in a bowl, added salt, sobering juice, and sugar and stirred well, and then poured it all into the pot.

At this time, the broth in the pot was already very boiling, and Chen Er picked up the spoon and kept scooping up the hot broth in the pot and pouring it on the rock carp. The spices that had accumulated on the back of the rock carp were slowly rolled into the pot by the broth, and after a few rolls, they immediately disappeared into the ocean.

When the seasoning on the back of the rock carp was gone, Chen Er started to turn the fire to low and continued to cook.

The broth in the pot became less and less, and in the end, only a small piece of broth remained, accumulating under the rock carp.

At this time, it was almost time to start the pot, and Chen Er added some fine, vinegar, and minced green onions to the pot. Then lift the pot and shake it gently, while constantly scooping up the soup in the pot and pouring it on the fish until the bright oil is gone, then put it on a plate.

This dry-roasted rock carp is ready.

Dry-roasted rock carp look more appetizing than ordinary fish.

Because this rock carp has been slightly fried in hot oil before dry roasting, the skin of the fish is very crispy, and it is slightly wrinkled, as if it can be torn off with a slight force. It should taste good in your mouth, the skin of the fish is so thin, maybe even the freshly grilled chicken thighs are not as crispy as it.

Not to mention the fact that so much broth is poured around the rock carp.

The broth is fragrant, the fish is delicious, and eating a bite of fish can also bring a lot of gravy, not only the taste will be more slippery, but also the taste will be more fragrant.

The various condiments in the broth should have slowly seeped into the fish.

Chen Er only had to look at the rock carp to guess how good it would taste.

Maybe it's because this dry-roasted rock carp is a Sichuan dish, so the smell is relatively strong. Before the dishes came out of the pot, Gou Xuefang and the others had already stretched their necks and looked over.

If Chen Er hadn't instructed them in advance, he didn't like others to get too close to watch when he was cooking, and I am afraid that the area around the stove would have been surrounded by them.

Chen Er picked up the plate of dry-roasted rock carp and glanced at the people with their mouths growing wide. Then he asked, "Why are you looking like this, do you want to eat?" ”

Maybe it was the last dish, and Chen Er left a bit of a shadow on everyone, so when Chen Er asked this question again, everyone agreed that Chen Er was deliberately tricking them.

So they each looked at each other, and then hurriedly waved their hands, "No...... You're right, we don't have enough ......."

Gou Xuefang thought, this time on the contrary, according to Chen Er's routine of not liking to play cards according to common sense, it should be fine!

Not only Gou Xuefang thinks so, but even others think so.

Chen Er held the plate of hot dry-roasted rock carp and stared at the people in front of him with a smile.

Then he suddenly sighed, "Hey, since you all said so, then I can't say anything more, then I'll fulfill you!" ”

As he spoke, he put the dry-roasted rock carp in his hand into the incubator.

"You can eat it when there are more dishes!"

At this time, Gou Xuefang was still communicating with Shen Yinian with his eyes, a "Don't worry, it's all right!" As soon as his eyes were thrown out, he suddenly heard Chen Er speak like this.

Gou Xuefang was stunned for a moment.

It was still Shen Yinian who reacted quickly, and quickly looked at Gou Xuefang.

Trying to wake him up with a vicious look.

Gou Xuefang came out with a stiff smile, "I didn't expect him to play his cards according to common sense just now......"

Now Gou Xuefang can be sure of one thing, Chen Er did it on purpose!

Chen Er turned around and returned to the stove in a very happy mood, and hummed softly.

Although everyone couldn't hear what Chen Er was humming clearly, it was not difficult to see that Chen Er was in a very good mood at this time.

Everyone glanced at each other and couldn't help but throw a thumbs up at Chen Er at the same time.