Liu Qingyue guessed their thoughts when she saw the expressions of the two people.

Wan Er smiled, she deliberately made a reserved and arrogant expression, raised her chin and said confidently: "Naturally, you won't be willing to talk nonsense, Boss Luo, can you borrow it from the kitchen, and I will make a real squirrel osmanthus fish for you to taste." As for business, wait until you've tasted my craft! ”

Luo Kaitai nodded with a smile, stood up and personally led Liu Qingyue to the kitchen.

Chef Feng also followed up.

The pilgrim's kitchen was large and clean, and the ingredients were arranged in a row of shelves and well organized.

Seeing such a kitchen, Liu Qingyue's expression was a little more happy.

She loves food, she loves to cook and eat.

Chef Feng rubbed his hands and walked to Liu Qingyue's side, looking at her quite attentively: "Girl, do you need my help?" ”

Liu Qingyue smiled and shook her head.

Walking to the side of the fish pond, the detective caught a mandarin fish of a good size from it.

Pinched the mandarin fish tightly, Liu Qingyue, under the guidance of Chef Feng, went to the side of the board dedicated to killing fish, and slapped the mandarin fish on the board with a snap.

The mandarin fish was stunned instantly.

Liu Qingyue picked up the knife to kill the fish in her hand, and habitually played a knife flower in her hand.

Then, the action is crisp and quick to remove the scales, gills, fins, and internal organs, and perfectly remove the leather coat from the fish's head.

When Chef Feng saw her movements, his eyes burst out with surprise, and he personally fetched water and sent it to Liu Qingyue's hand for her to use.

Liu Qingyue washed the mandarin fish and cut off the fish's head.

Spread it out and pat it flat.

Subsequently, Liu Qingyue slashed twice and cut off the fish bones on the back of the fish, leaving only a backbone of about a grain of rice at the tail.

After the mandarin fish was deboned, the skin was spread out, Liu Qingyue changed to a smaller knife, and cut the fish meat into flower knives with an oblique knife, each knife was just cut into four-fifths of the fish, and the skin of the fish was not broken.

After cutting, open the tail at the end and pull the tail out of the knife.

After the fish was processed, Liu Qingyue's eyes were on the spice rack, and without hesitation, she took out salt, pepper, rice wine, and wet starch, and smeared them on the fish.

While applying, Liu Qingyue had the idea of starch in her heart.

She looked for starch several times before, but she couldn't buy it, so many dishes were a little lacking.

In the mouth of others, it is delicious food, but in Liu Qingyue's opinion, it is insufficient.

It is worthy of being a town where merchants from the south to the north pass through, and there is always a way to get things that cannot be obtained in the northeast border of Dayin.

When the recipe is sold, she's going to pack a portion of these condiments!

Liu Qingyue didn't think about the problem that her recipes couldn't be sold at all, as long as Luo Kaitai had the brain, he wouldn't refuse her proposal.

And it is!

Luo Kaitai and Chef Feng looked at her with eyes already shining, and they couldn't wait to pounce on their thighs and call their fathers to hurry.

Let Liu Qingyue tremble excitedly.

She hurriedly beckoned the men to burn the fire, waited until the pot was hot, poured in vegetable oil, and after the oil was heated to seventy, the mandarin fish was dipped in a little starch and put in the oil pot.

After frying for a while, dip the fish head in starch and continue frying.

Soon, the mandarin fish was fried to a golden brown color, which looked particularly delicious and tempting, and even more beautiful than Chef Feng's cooking.

Liu Qingyue placed the side of the flower knife on the fish plate with the side facing up in the main clock that everyone was watching, and the fish head was loaded, and a complete fish was presented in front of everyone's eyes.

Pushing the plate to the side a little, Liu Qingyue fried the pine nuts again and set aside.

The ingredients had already been prepared, Liu Qingyue left a little vegetable oil in the pot, put in a little clear broth, added salt, sugar, squeezed fresh tomato juice, and vinegar.

When the marinade is boiling, add wet starch to thicken, then pour in hot oil and pour it over the fish.

The marinade is poured over the mandarin fish, and the sound is like a real squirrel barking.

Liu Qingyue sprinkled the pine nuts in the shocked eyes of everyone, and a plate of squirrel osmanthus fish with good quality and color and fragrance was ready.