After speaking, the saury was quickly processed, put it in a transparent steamer, and steamed it on the spot.

Everyone looked at the gradually steaming water vapor in front of them, and the scales on the saury slowly turned into a little oil droplet, and the whole body of the fish was like molten fat, and the color became more and more transparent.

Wen Yiming didn't expect to see the practice of Jiang Dao on the spot, and he was also very curious, smelling the change in smell, and sighed: "Steaming can not only perfectly express the deliciousness of the knifefish, but also remove the only earthy smell." The silver fish is lying in the clear soup, the dark fragrance is fragrant, and the taste is intriguing, which is no longer something that words can express!"

"The shoulders are thunderous, the gills are red and newly watered, accompanied by ginger and pepper, and the unripe fragrance floats into the nose. The puffer fish is ashamed of its poison, and the burbot perch is gradually becoming less flavorful. ”

Ling Yuxin said softly: "Since ancient times, there have been many poems praising the swordfish, and Lu You said: The fish and vegetables are suitable for use, and they are also drunk before the flower." Mei Yaochen said: "I have seen Yang Hua fluttering, and the fish river is fresh fat. ”

The most famous is Su Dongpo's sentence, looking at the silver knife from the net, depicting the scene of the fisherman catching the knife in the spring of March, the peach blossoms are beginning to bloom, and the fisherman catching the knife fish is easy to understand, which has both a sense of movement and a sense of scene. ”

Chef Liu's eyes lit up and he said with a smile: "As a chef, the eyes of the authentic river saury fish are small, the gills are bright red, the beard is yellow, and the tail is dark. Of course, the most important thing is to taste, the freshness of the river knife is not comparable to the lake knife!"

"Before the Qingming Dynasty, the fine bones were as soft as cotton, and after the Qingming Dynasty, the fine bones were as hard as needles. Qing Dynasty gourmets recognized saury as a "spring delicacy", just because the saury is delicious and outdated, and once the Qingming Festival passes, the meat becomes old and the bones become hard, so the delicacy is greatly reduced. ”

In order to solve the problem of knife fish stinging and easy to get stuck in the throat, Yuan Mei's "Suiyuan Food List" provides two methods: one is to scrape the fish fillet with a very fast knife and remove its thorns with tongs, and the other is to cut the back of the fish obliquely with a quick knife, so that the broken bones are broken, and then fry the yellow ...... When he was eating, he didn't know that there were bones. As for the fried saury to make it crispy and dry and then eaten, it was regarded by Yuan Mei as a hunchback, and he was not alive, and he was a violent thing!"

"Ordinary people also have their own methods, and there are two methods that are very interesting: one is the saury rice, which is nailed to a thin wooden rack, or simply nailed to the lid of a wooden pot and steamed in a rice pot. When the rice is cooked, the fish is also rotten, and all the flesh falls into the rice, while the bones are left on the wooden rack or pot lid. ”

"The other method can be called the meat skin method, first peel off the knife fish skin, can bring out part of the thorns, and then scrape out the flesh, cover the side of the meat skin against the meat, and then pat it with the back of the knife or a wooden handle, those annoying fish bones will pierce into the meat skin, and then wipe it with a knife, it is a knife without bone spurs.

In fact, the most common practice of saury in ordinary people's homes is wontons and noodles, saury wontons were originally a common snack in Jiangnan, and the filling is not only saury but also seedlings and eggs, with a delicate taste and fragrance. However, now the market price of each three-tael saury is at least 4,000 pounds in mid-March, who is willing to take it for wontons?"

"However, Qingming is the fate of the swordfish, because the swordfish will mate before and after Qingming, and then the bones will start to harden. Fortunately, with this hardness, the price will plummet, and the original thousands of yuan a pound of gold and expensive goods suddenly lost their faces, and became dozens of dollars a pound of broken settlement!"

"At this time, ordinary people were able to buy some and make saury wontons. After tossing, the delicacy returns to its original appearance, and its situation is like "the car and horses are sparse in front of the door, and the boss is married to a businesswoman", and the ups and downs of the world are just a knife fish!"

The words won the laughter of everyone, and the saury was ripe and began to taste. Sure enough, it is delicious and abnormal, and it melts in the mouth, which is diametrically opposed to the firm taste of the reverse fish just now, and each has its own merits.

Everyone feasted, Hu Jianmin was naturally arrogant, the authentic saury airlifted at a high price, coupled with Chef Liu's superb cooking skills, eat as much as you want, and be full!

"Leave some stomach for you, there is another dish today, and the finale is my personal favorite delicacy!"

When everyone heard Master Liu say this, whether it is reverse fish or river knife, it is rare and delicious, and it is a good fresh word!

"Is there anything more delicious?" Ling Tiancheng patted his belly and quipped: "Master Liu, don't lift a stone to hit yourself in the foot! The first two courses are already at a very high level, could it be that the last one is even more powerful?"

After a meal, everyone was familiar with it, and it became easy to talk, Master Liu smiled without saying a word, and motioned to the maid to serve the food. Everyone stared at the big casserole curiously, steaming, and didn't know what was inside?

"Huh, is it ......?"

Wen Yiming took a deep breath and said in surprise: "Fish soup?

One sentence made Master Liu completely convinced, and slowly opened the lid of the pot in front of everyone's eyes, and inside was actually a pot of milky white fish soup, on which various small fish floated, the longest was no more than two inches.

"Yangtze River Miscellaneous Fish Soup!" Master Liu introduced: "The so-called trash fish is some small fish, as the name suggests, it is "small" and "miscellaneous", also called small rough fish, cat fish, is a large number of grassroots class, there are trout, small angding, small mandarin fish, small hemp sticks and food strips walking after the boat, and even mixed with a few shrimp and drill around the loach. ”

"There is a small fish as thick as a finger, which fishermen call meat rollers, which are tender and plump, with few spines and soft, but the meat is hard and has an unusual taste. A pot of small trash fish, many members, variety, each has its own taste, eat a pot of fish that eats different tastes, this is the characteristics of the Yangtze River small trash fish. ”

One sentence made everyone suddenly realize, even Hu Jianmin saw this dish for the first time, Master Liu sighed and remembered: "I still remember when I was young, there was a small fish in the Yangtze River called trout, which was a little shorter than the little finger, similar to a trout, with fine scales and smooth and transparent body, and the live fish could see through the internal organs in the belly." ”

"Although this fish dies when it leaves the water, it is the best of the fish, extremely tender, even the head is chewed, but there is no need to spit out the thorns, the taste is not said. In late spring and early summer, they swim upstream into the shallow waters of inland rivers and grasses, and then return to the Yangtze River to live after laying eggs. On an autumn evening, if you see a sparkling drizzle on the surface of the river on a calm riverside, it is a group of trout flocking to the shallow waters near the shore to feed. ”

"At that time, there were many small trash fish in the Yangtze River, and the locals jokingly said that if you hold a handful of river water, there will be a small fish in the palm of your hand. When washing rice and vegetables, you can often use the basket to pocket many small fish seedlings the length of matchsticks. In the aquatic grass in spring and summer, the fish that are in love make a splash, making the water surface sparkle. ”

Master Liu's eloquence is good, a few words for everyone to outline a quiet picture of riverside life, emotionally said: "There are a lot of small nets on the riverside, the kind of small nets are only four or five meters square, with two crossed thin bamboo poles diagonally stretched, a rope directly tied to the net frame, waiting for a rabbit like waiting for a while, pull up the rope hard, the net will come out of the water." ”

"Sometimes it's very rewarding, there are a lot of small fish jumping around in the net, and sometimes you can catch carp, catfish, white-billed white and crabs. Serious fishermen usually row their boats to a bait-rich backwater area and put wire nets, so that no matter how big or small they are, as long as they stick to them, they can't run. ”

"The small fish are hung in the mesh, and they shake in a flash when they come out of the water, and sometimes a wire net can hang more than ten catties of small trash fish. At that time, small trash fish were not worth much, and a dime or even a few cents could buy a bunch of them. ”

"Fishermen often pick out the big and good fish and sell them at the market or keep them for themselves. The rest of the ones are about to rot, so they are sold to farmers to feed pigs and chickens, and the sows that give birth have enough milk, and the ducks and chickens eat and lay eggs!"

Everyone laughed, especially Wen Yiming and Ling Yuxin, this experience was very novel and listened to with relish. Yan Sihai has rich experience, and answered: "I also lived by the river in my early years, and it feels very warm to think of it. Now that time has passed, many fish have disappeared from the Yangtze River, like delicate trout, unable to stand the torture of polluted water quality, and have already bid farewell to us with the anchovies in the Yangtze River. ”

Master Liu nodded helplessly and said: "The remaining small miscellaneous fish have also doubled in value, and have even become the signature dishes of some restaurants, costing dozens of yuan a plate." For example, the loaches that fishermen used to feed ducks can be sold for twenty or thirty yuan a pound as long as they are wild. ”

"Sometimes the recipe says it's a little trash fish, but when you order it, you're told it's sold out. It's not as simple as a random pot, at least you have to ask what varieties are in this pot today, and it's not miscellaneous?