Scoop up the whole chicken that has passed the ice water and drain the water, and the skin of the chicken has revealed a beautiful pale gold color, and the meat is firmer.

Then he began to change the knife, removing the chicken wings and chicken legs.

This is for Aoshi's uncle, and the chicken in these two parts is more tender.

The rest of the parts can't be wasted, and they can all be cut into strips, and they can be eaten by themselves.

Cut the green onion into pieces and spread it flat on two white porcelain plates.

Tear each of the soaked 3 Qian Ya bamboo shoots into four parts and spread them on the green onions.

Take 2 yuan each for two wattle strips and millet spicy and cut them into small thin rings for later use.

Arrange the sliced chicken one by one.

Pour more than half of the cut two wattle strips and millet spicy into a small basin, add an appropriate amount of salt, two large spoons of chicken soup, and four porcelain spoons of rattan pepper oil, and the fragrance will come out in an instant, and the hemp flavor is not as numb as the peppercorns directly.

Scoop out the prepared seasoning and pour over the chicken.

After that, pour rapeseed oil into the hot pan, after the oil is hot, then pour in millet spicy rings, two vitex rings, fresh rattan pepper, and fry quickly in the pot.

Remove from the heat and pour the hot oil over the rattan pepper chicken again.

The hot oil makes the chicken skin burst out of fragrance again, and the color becomes a little darker.

The chicken skin is crispy, the chicken is tough, tender and fragrant, the green pepper millet is spicy and spicy, and the rattan pepper adds a fragrant and numb flavor different from the pepper.

One word, fresh.

Qingshi has not eaten good things, smelling this rattan pepper chicken, it is more fragrant than what he has eaten in the palace.

Shi Niang's craftsmanship is better than that of the imperial chef in the palace?

He felt that it was impossible.

It must be that this dish is fresher because he watched it come out of the pot and just came out of the pot.

has been busy for a long time, and the serious dish is also a rattan pepper chicken.

Extra fresh ingredients on board are also rare, so the next dish can only be made fish.

However, there are various ways to make fish, and the taste is different depending on the method.

Seeing that she caught another fish in the water tank, Qingshi knew in her heart that there were not many dishes in the folk chef's association, but she still couldn't help muttering, "Make fish again?" ”

I could hear the disgust in his tone, if Chu Qianche was willing to let her cook fish for a while, but these noble people definitely didn't like to eat heavy food.

Cooking, Liu Ruyue was full of confidence, and said with a package ticket, "Didn't your uncle want to eat Fuding meat slices, there was no fresh pork on the boat, so I would use fish to make a similar fish album, and your uncle wouldn't be able to tell that it was fish for a while." ”

Qingshi became interested, took a step forward with a plate filled with seaweed, and looked at the cutting board, "Making fish is nothing more than steaming, frying, and braising it, the taste can be ever-changing, and the shape of the fish is still there, if you say that you are making fish meatballs, I can still understand, what is the fish book?" ”

"I'm stupid and can't tell, so watch me do it." What Liu Ruyue grabbed casually was dace.

So she caught another dace, after all, it wasn't just for Uncle Qingshi's food, she still had a big family waiting to eat.

In the Chaoshan area, dace is called dragon swordfish, blue swordfish, this kind of fish has more spines, but the meat is delicate, delicious, and beneficial to qi and blood, strengthen muscles and bones, and urinate effect.

There are more advantages than disadvantages.

It is more troublesome to eat it in the usual way, but when it is made into a fish book, there is not a single fish bone when eating, and it can also highlight the tenderness of dace even more.

Scrape off the scales, cut open the belly, throw away the internal organs, wash and chop off the head.

Separate the large spines on both sides of the spine and cut the flesh off the sides along the middle bone.

The large bones and head of the fish are placed aside, and they can be used to make fish soup.

Spread one of the pieces of fish skin down on a cutting board and pat the meat evenly with the back of the knife to separate the flesh and bones and remove the bones for a while.

Use a kitchen knife to slice off the large fish bones on the fish, and leave the small fish bones alone.

Use a cotton cloth to absorb the moisture from the fish.

Then use the blade of a kitchen knife to scrape the meat along the texture of the fish, so that there are no bones in the scraped meat.

You also have to be careful not to bring small fish bones into the meat puree, and throw away small fish bones if they fall.

Keep scraping the meat, just scrape the pink and white fish, and the red part on the skin below does not need to be scraped, which will affect the taste.

The other fish is also treated according to this method.

The leftover fish skin can be made into cold fish skin, fried fish skin, and if you are lazy, you can also cut it into slices and throw it into the fish head and fish bone soup to make soup together.

Ignore the skin and put the removed puree into a basin.

If you haven't sucked up the water on the fish before, the fish puree will have more moisture at the moment, so you have to add cornstarch to increase the viscosity, which will affect the taste of the fish album.

Sprinkle a small spoonful of salt on the pureed fish in the basin and reach out and stir vigorously in one direction until the salt is well combined.

Then grab the fish puree and throw it into the basin from a high place, repeating the beating action until the glue comes out.

This beating process must be repeated constantly to break out more gum, otherwise the fish puree without starch will not be sticky, and it will not be so easy to make a fish book.

If you are a beginner, it is better to add starch, but Liu Ruyue has more experience in making this dish, so there is no need to add starch.

Fish albums made with the gelatinous content of the fish meat itself will be more refreshing and chewy.

Until the fish puree is beaten into a ball, it is not easy to fall apart, it is not easy to be torn apart, and even it can rebound when it is pulled, there is no need to continue to beat.

Take a piece of fish puree from the dumplings, about the size of a dumpling, and place it on a cutting board.

Use a kitchen knife to stick obliquely against the cutting board and fish puree, and press it with dexterity to scrape the same as writing a word.

The small balls of fish paste are scraped into a thin piece of slightly transparent fish paste, and then a kitchen knife is pushed back along the tail of the fish paste slices and against the cutting board.

The thin slices of fish paste are gathered on the kitchen knife, and they look like slices of fish, and they also look like small crumpled books, which is also the origin of the name of the fish book.

There should also be no water on the cutting board, and when scraping the fish book on it, the wooden cutting board can also absorb some of the water from the fish puree.

Therefore, the fish album that was taken down will not fall apart because of the gelatinous content.

In this way, all the fish puree is scraped into a fish book and placed on a tray piece by piece.

Qingshi didn't know that the fish still had such a practice, and he was stunned from the sidelines.

And Liu Ruyue took dried shiitake mushrooms and soaked them in water.

Wash the red pepper and cut it into thin strips of two knuckles, drain and set aside.

Cut the bamboo shoots into thin strips and drain them for later use.

Wash the celery, leave no leaves, cut the celery stalk into two knuckle length segments, then cut it into four halves in the seam, drain and set aside.

Wash the ham, blanch it, cut it into strips about the same thickness as celery strips, and drain it for later use.

Thinly slice the shiitake mushrooms, drain and set aside.

Take a fish book, put red pepper shreds, celery shreds, ham strips, mushroom slices, and bamboo shoots on the fish book one by one, and wrap the fish roll up, roll it tightly, and make a fish meat roll.

------Off topic------

This chapter was written from 10 o'clock in the morning to 3 o'clock now, and a lot of information was checked......

I don't even know what shape the fish is.