The processing of the yellow catfish had just begun, and when more than a dozen live fish were ready, Zhao Youqian was also relieved.

Don't look at this thing, it's quite troublesome to deal with, if he didn't use Qi to get stunned first, I'm afraid it's really hard to deal with.

The next step is to solve the fishy smell that the river fish inevitably carry.

This smell can't be changed no matter what the environment, it's the fishy smell produced by the fish's own lubricating fluid.

It is not difficult to deal with it, and many people lack this step when cooking, so that the fish occasionally becomes unacceptably fishy.

Zhao Youqian naturally would not ignore such a key detail.

In fact, if the temperature is high when frying, and then remove all the floating foam when cooking the soup, you can also skip this step, but Zhao Youqian, who pursues perfection, still has to do it more.

First, I heated a bowl of water, about seventy or eighty degrees, and then poured the water directly into the basin containing the killed yellow catfish, but in ten seconds, I immediately fished out the fish and put it in cold water, and you could see that a layer of yellowish film appeared on the fish.

Removing this layer of protein coagulation, you can find that the original faint fishy smell has completely disappeared.

This also means that the quality of this Luxi yellow catfish is really good, and there is almost no peculiar smell just by processing it like this.

After the fish meat was processed, the other ingredient, supernatant tofu, had already been sliced and prepared, and Zhao Youqian cut some green onions, ginger, chili rings, and perilla leaves, and was ready to start making it on the fire.

This time, he didn't mean to keep his hands, Zhao Youqian also wanted to see if he could make super-standard dishes here, and he made it carefully with all his heart, but it seemed that the movements were becoming more and more smooth, full of the charm of the world and the world.

This is obviously that Zhao Youqian has completely used the primary ritual in his every move.

The wok heats up, the vegetable oil slides the pan, and after the oil pan smokes slightly, the oil from the pan is poured out, and then some salt is sprinkled after the cold oil, and more than a dozen yellow catfish are put into the pan to fry slightly.

This step can block the juice of the fish, and by the way, the skin will be fried to bring out the aroma, and when it is ready to simmer, the gum and flavor will better penetrate into the soup, and the fried fish will not spread so easily.

After frying for two or three minutes, Zhao Youqian held the iron pot in his hand, shook it slightly, and felt that the fish could move freely in the pot, and knew that it was time to turn over the pot, and turned his wrist.

At this time, while the other side of the oil pot was still frying the fish, Zhao Youqian had already put the white onion and ginger slices on the edge of the pot, so that the fat could also slightly fry these spices into a fragrant fragrance.

When the fish on the second side could already be transferred by shaking, Zhao Youqian put in a large bowl of boiling water.

"Whoa!"

Boiling water into the pot, with the high temperature of frying, suddenly a circle of flames ignited along the edge of the pot, fortunately, these oil-water reactions were pressed down, only the soup that was still boiling on the high heat, exuding a touch of thick white, representing the deliciousness of the fish and the gelatinous fat has begun to slowly seep into the soup.

At this time, if it is a general tofu roasted fish, or cooking wine, or white wine, you can taste and improve the freshness, but the dish of "yellow robe worshipping the king" is different.

It is made with rice wine, which is not as sweet as fermentation!

A spoonful of the wine brewed by the Taoist priest of Longhu Mountain brewed down, and suddenly the faint aroma of rice and wine emanated from the soup pot.

Then put the supernatant tofu in, as if adding the last taste of Daigo, a touch of rich soy product fragrance wafted out, even if it was a distance, Feng Baobao in the hall had already smelled the aroma wafting in the wind.

Zhao Youqian, who was in the kitchen, smelled this smell, and his eyes lit up and showed a satisfied smile.

"Looks like this tofu is quite suitable for stewing!"

After talking to himself, Zhao Youqian adjusted the heat and changed it to low heat, and the fish soup was stewed for a long time before it tasted, so he didn't need to care about this dish at this time.

'A thousand rolling tofu, ten thousand rolling fish'.

It is said that the more fish and tofu are cooked, the more delicious they are, Zhao Youqian naturally understands this truth, and when it is ready, just put the seasoning in the pot.

He will then begin to process the ingredients for the remaining two dishes.

Especially the Sichuan tofu dish, if it weren't for Luo Tiandajiao, Longhu Mountain's back kitchen would not have prepared such ingredients.

You must know that under normal circumstances, no one in Longhu Mountain eats this ingredient.

And this ingredient is not only quite a hassle to handle, but also a bit of a dark cuisine.

If he hadn't noticed the smooth and tender taste of this legendary supernatant tofu, Zhao Youqian would not have thought of this dish.

I saw Zhao Youqian turn on the faucet in the back kitchen, turn on the thin stream of water, and then take out a few toothpicks, and finally bring the troublesome ingredients over.

A large pot, white flowers, with a trace of blood clots, is the pig's brain flower that can be called a dark food ingredient!

When it comes to offal cuisine, Yaozhou is definitely one of the best in the food world, and when it comes to offal cuisine, Sichuan Province is definitely the best in Yaozhou's culinary system.

From hot pot to Mao Xuewang, and then Mao Cai, spicy hot, it can be said that the development of some cuisines of Sichuan cuisine is inseparable from the cooking of offal.

Among them, all kinds of brain flowers are also good tricks in Sichuan cuisine.

When Zhao Youqian was in Yaozhou, he learned a lot of dishes, but the dishes of the Sichuan and Hunan systems were his favorite and most practiced, and he was naturally not unfamiliar with the ingredient of pig brain flower.

However, it is rare on this side of Longhu Mountain, if it weren't for Luo Tian Dajiao preparing sacrifices and arranging the food of the contestants, and buying a lot of whole pigs, he would not have been able to get such fresh brains.

The pig brain looks at the ravines and ravines, which is quite terrifying, but it tastes mellow and dense, as if it is eating bone marrow.

However, if it is not handled well, it will not only smell fishy, but also spoil this excellent ingredient.

So first of all, you have to soak in water to remove most of the residual blood and tissue fluid, and then use a toothpick to carefully remove the bloodshot film on its outer layer.

In fact, generally speaking, many places do not go to this film, in order to make the whole shape look good, but Zhao Youqian's dish, what he pursues is that he can't distinguish between tofu and brain flowers, so removing this film and reducing the fishy smell of brain flowers to a greater extent is the key.

And taking care of this brain flower is really a meticulous job, even with Zhao Youqian's hands, feet and eyesight, it took almost ten minutes to deal with it.

At this point, you can't take it lightly, not to mention taking the water and continuing to soak it, you have to put some liquor in it, also to get rid of the peculiar smell in the brain.

Once this is done, basically the brain flower is processed as complete.

The next thing is when Zhao Youqian cuts the green onions, ginger and garlic, and chops some hind leg meat, big red peppers, green peppers, and garlic leaves, and helps the remaining two dishes make the final preparations.

Just when all the cutting and matching work of Zhao Youqian was completed, the rich and mellow taste of the fish soup had gradually occupied the entire kitchen, and the fish soup that had been stewed for more than ten minutes had a faint yellow grease floating on the top, as if it was a layer of golden liquid, which wanted to illuminate the entire kitchen.

"Almost!"

Zhao Youqian looked at the soup for a while, and then tasted the taste of the fish soup a little, a handful of chili rings, minced perilla and white pepper sprinkled in, and this yellow robe worship to the king was also completed, and it was at this moment!

The dazzling golden light breaks free from the shackles of the pot and illuminates the back kitchen!

Heavy footsteps and simultaneous exclamations reached his ears...