Seeing that the food spirit bragged about not making a draft, Li Muchen secretly rolled his eyes and said to the food spirit: "I know you are very powerful, but this time, I want to rely on my and Kongchengxi's real ability to win, the other party knows that I have a food spirit, if you win, they will definitely pay the bill." ”

Seeing that Li Muchen had made up his mind, Shi Ling stopped his mouth, put away the publicity just now, and looked at Li Muchen's small eyes full of meaning.

This kid has really grown up, you must know that when they first met, Li Muchen's craftsmanship was far behind!

Li Muchen bent down, relying on his sensitive sense of smell and touch, picked out the freshest, the best age, and the most well-proportioned fish, and picked out some side dishes in the vegetable area, took it back to the cooking table, and put it in front of Kong Chengxi.

Sora Seong-hee stuns the fish with the back of a knife, then skillfully scrapes off the scales, shaves off the internal organs, makes a cut at the head and tail, pulls out the fishy line, and cuts an even straight knife on the fish.

Li Muchen also prepared the marinade, there are no too strong spices in this marinade, only some green onions, ginger and cooking wine, so that it can not only drive away the fishy smell, but also maintain the original umami of the fish from being grandiosed by other spices.

During the marinating process, Khora-hee chops the red pickled peppers, a little ginger and garlic into small pieces, and the shiitake mushrooms and small bamboo shoots into small pieces for later use. Just as Kong Chengxi was about to put away the knife, Li Muchen suddenly threw a piece of pork belly to the board in front of Kong Chengxi, Kong Chengxi was puzzled, but seeing that the piece of pork belly was half fat and half thin, he suddenly had a flash of inspiration, his eyes lit up, cut it into small cubes, and put it together with the side dish just now.

Li Muchen raised his eyebrows at Kong Chengxi's actions, thinking to himself, this kid is quite smart, and he can understand that this pork belly is used for Titian, it seems that they still have some tacit understanding!

After the preparation is done, the fish has been marinated for 15 minutes, and the hot pot is turned on, and then the oil is poured into the pot for a small half pot.

Seeing Kong Chengxi's actions, the food spirit couldn't help but nodded, the hot pan and cold oil are most suitable for stir-frying fragrant chili peppers and fried fish, so that the fried fish will neither break the skin nor stick to the pan, but I didn't expect that Kong Chengxi is young and experienced.

Shi Ling was just about to put up a shelf to give a lecture to Li Muchen, but he saw that Li Muchen was watching Kong Chengxi's every move intently, and seemed to understand Kong Chengxi's approach. Shi Ling suddenly remembered what Li Muchen had just said to himself, and couldn't help but sigh, stopped his mouth, and didn't make any sound.

When the oil temperature was hot, Kongchengxi threw the fish into the pot, and the pot was as lively as a hundred flowers, and the sound of "Zilazila" was very good, and the whole thing exploded after the fin was fried, as if it was about to take off, and the words "carp jumping over the dragon gate" suddenly flashed in Li Muchen's mind, and he felt that it was a little meaningful to match the fish in the pot.

Kong Chengxi kept pouring hot oil on the fish with a spoon, and in three minutes, the whole body of the fish became golden, and the thick fragrance emanated, making Li Muchen look forward to it more and more.

Seeing that the heat was just right, Kong Chengxi fished out the fried fish, put it aside, and began to fry the juice.

The hot oil in the pot was poured out, Kong Chengxi added some base oil to the pot, green peppercorns were stir-fried, pork belly was fried fragrant and lard was stir-fried, ginger and garlic pickled peppers were stir-fried in the pot, and then some bean paste was added to fry the red oil, and the color in the pot was red, just like the cannon in the New Year.

Kongchengxi then added shiitake mushrooms and small bamboo shoots to stir-fry, poured cooking wine on the side of the pot, added water to boil, and then began to season, sugar to enhance the flavor, balsamic vinegar to soften the fish, all kinds of ingredients have an indispensable role in the soup.

After the flavor is adjusted, put the fried fish into the pot, constantly pour the soup on the fish, the fish is evenly heated and matured, and after ten minutes, the juice is collected and the fish is put out of the plate.

Just when everyone thought that Kongchengxi was ready to do this dish, Kongchengxi unhurriedly hooked up a spoonful of oil and poured it into the remaining soup in the pot, and after frying, it was poured into the fish body together with the soup, and the whole fish body seemed to be plated with golden light, shining in the sun, and the red pickled pepper was matched with the golden body of the fish, which was a magnificent dry-roasted local fish.

This kind of fish is as the food spirit said, it is the most fishy fish on the food planet, compared with other fish, no matter how you do it, you feel less taste, but today under the hands of Kongchengxi, the earth fish in the eyes of the world also has a day to turn over, such a bright color, but it makes people feel that the earth fish also has a noble time!

When Kongchengxi's fish was finished, Xiao Qingfeng's fish was also drizzled with soup.

Xiao Qingfeng's treatment of the fish itself is similar to that of Kongchengxi, except that Xiao Qingfeng's fish is not fried but cooked and poured into soup.

Xiao Qingfeng's adjuncts are mainly green peppers, with steamed fish soy sauce, balsamic vinegar, oyster sauce, spicy fresh sauce and rattan pepper oil. Although such an excipient looks heavy, it can remove the fishy smell very well, which just makes up for the shortcomings of the fish picked out by Duan Tong.

Xiao Qingfeng's mind is indeed very delicate, and even Li Muchen can't help but give him a thumbs up.

The two fish were placed in front of the judges, Kong Chengxi used red as the main color, while Xiao Qingfeng's Erjing pepper was green, safflower with green leaves, and the two dishes were together, and there was even a sense of CP.

The two holy pigs snorted when they smelled the vegetables, and they didn't seem to be very interested, but it wasn't that Kongchengxi and Xiao Qingfeng were not highly skilled, it was just that these two dishes were just two home-cooked dishes, and the holy pigs had eaten too many times, and the amazement was long gone.

It's just that the more ordinary the dish, the more it can test the details and cooking skills of a person's cooking, and only in the dishes that are not bad in the slightest, in terms of time, heat, and depth of seasoning, can people shine and stand out.

Li Muchen looked at the holy pig nervously, and seeing that the holy pig had not moved for a long time, he couldn't help but ask the food spirit in his body, "Why don't they eat it yet?" Do you think Sora Seong-hee will win? ”

"You didn't let me speak, I won't tell you!" The Eater shook his head arrogantly and snorted.

This little thing still holds a grudge!

Li Muchen shrugged, ignored it, and didn't tell it, anyway, the answer would be revealed soon.

The two holy pigs finally flew to the dishes on the table under the gaze of everyone, and they commented on the dry roasted fish of Kongchengxi first, and the two holy pigs ate one bite into the stomach, the crispy and tender taste burst in the mouth, the holy pig screamed, and tears slowly fell from the corners of the eyes.

Everyone was shocked, it is not common for holy pigs to shed tears, but it is unprecedented to cry in the face of such a home-cooked dish! It can be seen from this that Kong Chengxi's grasp of this dish is perfect!

After deliberation among the four judges, they gave Empty Chengxi a score of 82, although the holy pig was in tears, but the dishes were not attractive to the holy pig at first, which affected Empty Chengxi's score, otherwise, his score would have been higher.

However, it is not only Kongchengxi's cuisine that is not attractive to the holy pig, this, Xiao Qingfeng's cuisine is also the same, the two of them always stand at the same starting point, so Kongchengxi is not worried that Xiao Qingfeng's score will overtake.

The holy pig came to Xiao Qingfeng's pepper-flavored earth fish, ate it heavily, and raised his head with satisfaction, without tears or excesses.

This dish has a mediocre appearance, although it is not unpalatable, but the taste is ordinary, not amazing, and the taste is not mellow.

"75 points."

This kind of score was already raised a little by the jury because Xiao Qingfeng was the president, and they didn't want him to be too embarrassed, but Xiao Qingfeng didn't seem to appreciate it, he looked hideous, walked to the middle of the two dishes unconvinced, took a bite one by one, and his expression darkened.

Although he didn't want to admit it, he had to say that Kongchengxi's fish was indeed more flavorful than his.

"President Xiao, do you know why you have been cooking for so many years and finally lost to Kong Chengxi?" Li Muchen walked slowly towards Xiao Qingfeng, with a desolation in his tone, this desolation was the desolation she made for him Xiao Qingfeng.

"Why? Oh, it's just because you have the Eater in your hands! The Eaters are here to help! Otherwise, how could the holy pig shed tears over a mere piece of dry roasted fish! You must have colluded with the Pig Eater! You guys are so despicable! Duan Tong stood aside and shouted.

After choosing the materials, Xiao Qingfeng scolded him, saying that he was an idiot, and that he would never be as good as Li Muchen. Duan Tong blamed all this on Li Muchen, if it weren't for him, he wouldn't be looked down upon by the president!

Hearing Duan Tong's words, reporters from all directions and people watching the battle began to talk about it, the spirit eater was a guardian saint to them! But the food spirit hasn't appeared for a long time, could it be said that it is in this earthling?