Through the glass windows of the kitchen, guests can capture the chefs' hard work.

The first person to catch the attention of diners is Wang Fatzi, who is ready to cook sour and spicy fish skin.

He puts the fresh grass carp on top of the cutting board, takes only the skin, and sets aside the flesh from which the skin has been removed.

Wash the removed fish skin, cut it diagonally into strips, put it in boiling water and blanch it for 30 seconds, remove the supercooled river, drain the water and set aside.

Cut the carrots into flower strips, wash the cabbage and cut into strips; Dice the red pepper, cut the green onion into sections, and shred the ginger. Mix one-half tablespoon cornstarch and three tablespoons of water into cornstarch water.

Heat half a pot of water, add an appropriate amount of salt, pour in the cabbage and blanch until the leaves are soft, then drain the water from the cold river.

Heat oil in a pan, stir-fry the chives, shredded ginger and diced chili peppers, add the carrots, fish skin and bamboo shoot slices and stir-fry for one minute.

Add a tablespoon of rice wine and an appropriate amount of chicken broth, stir-fry well, bring to a boil, pour in the cabbage and stir-fry with the ingredients in the pot. Then add an appropriate amount of homemade chicken essence, sugar, aged vinegar, chili oil, salt and sesame oil and stir-fry well, drizzle cornstarch water to thicken, and this sour and spicy fish skin is done.

The reason why Wang Fatzi, who cooks this dish, was able to attract everyone's attention at the first time, in addition to the process of taking the fish skin and his clean and neat techniques and knife work, which are breathtaking, is also because among these diners, no one has ever tasted a dish cooked with only fish skin as the main ingredient.

This sour and spicy fish skin is still Cai Youyou, Mo Xun and Wang Fatzi, according to the incomplete recipes preserved in the internal database of the Dark Pavilion, after many repeated trials and thoughts, it was finally restored to the ancient classic dishes.

Cai Youyou's side is cooking braised yellow croaker in sauce.

Disembowel and wash the yellow croaker, beat the flower knife on both sides, smear with a little salt and flour, and dry it for later use.

Put an appropriate amount of oil in the pot, wait until the oil is hot, add the yellow croaker, fry until the fish is golden brown on both sides, remove it, and control the oil.

Leave a little oil in the pot, put the green onion and ginger in, fry the fragrance, pour in the sweet noodle sauce, stir-fry the sauce fragrance, put in the fried yellow croaker, gradually add hot water, and continue to simmer.

After boiling, turn the fish over, cover the pot, simmer for two minutes on medium heat, then turn the fish over, turn to high heat, slightly reduce the juice, and then put it on a plate.

In addition to making the new dish of stewed yellow croaker in sauce, Cai Youyou also made smash fish fillet.

Fresh flounder is slaughtered and cleaned, and the clean meat of the fish is washed and sliced into fillets about 5 cm long, 3 cm wide and about 0.2 cm thick.

Put the fish meat into a bowl, add rice wine, sake lees, salt, mix well to taste, and then add egg white and wet starch to grasp well.

Cut the bamboo shoots into slices and set aside.

Add an appropriate amount of peanut oil to the wok, turn on medium heat, wait until the oil temperature is hot to 40%, slide the fish slices into the pan one by one and turn white, and remove the clean oil.

Leave an appropriate amount of base oil in the wok, boil over medium heat until it is 60% hot, add green onion and garlic to stir the pot, put in the rice wine and cook, add an appropriate amount of clear soup, boil salt, winter bamboo shoot slices and fungus, and pay attention to skimming off the foam, so as not to affect the taste and appearance of the dish.

Then put in the fish fillets and simmer thoroughly over slow heat, hook them with an appropriate amount of wet starch, drizzle with sesame oil, and put them on a plate.

When cooking this dish, you should pay special attention to the heat, and do not make the fish oil and stew for too long, otherwise it is easy to lose the sweet and delicious taste of the fish, and it is easy to make the fish fillet old and affect the taste.