"Zifeng ......"

While Huang Tao was busy preparing other ingredients, he turned his head sideways and explained, "You go and help Sister Suqin deal with the little yellow croaker together!"

"Hey, okay, boss."

Lin Zifeng, who received the instructions, did not slack off for a moment, and walked to Ding Suqin's side in a hurry.

Without saying a word, he started to help.

Together, the small yellow croakers in the basket with golden luster were carefully poured into the stainless steel basin.

Once that's done, the two of them turn on the processing mode.

Each took a pair of scissors and cut off all the shark fins on the small yellow croaker.

Then use the other side of the scissors to scrape off the few small scales.

Then go to the gills.

Disemboweling and digging out the internal organs.

Wash well.

A series of actions, that's called a clean and neat one!

Fortunately, both of them are quick hands and feet, and the speed of handling the small yellow croaker is still very fast.

Wait for the small yellow croaker to be processed.

Lin Zifeng brought the cleaned small yellow croaker to the cooking table first, so that Huang Tao could handle it at any time.

"Haozi, I'll leave it to you here."

Huang Tao handled the other ingredients properly, then took a god-level kitchen knife and first removed the head of the small yellow croaker at 45 degrees.

Then he cut the blade of the knife against the keel of the small yellow croaker, pressed the body of the fish with one hand and pushed the knife to the tail of the fish with the other, and in the blink of an eye, a piece of fish about ten centimeters long and complete in flesh was sliced off the bone.

It was so fast that I didn't even hear the sound of the knife going down.

Then.

He turned over the little yellow croaker again, and once again removed the fish meat on the other side.

Serve together on a stainless steel plate on the side.

As for the keel left after shaving off the fish.

He didn't throw it away.

Instead, it is placed in another stainless steel dish.

After completely removing the fish, Huang Tao then used an oblique knife to remove the belly of the fish.

Each piece can be said to be very uniform and beautiful.

Immediately, he began to dismantle the other small yellow croakers......

Textbook-like movements, smooth, graceful, yet personal.

It's still fast.

It's dizzyingly fast.

When Xu Hao saw it, he couldn't help but pick up Huang Tao's sliced fish and take a look.

It stands to reason.

The small yellow croaker is thin, and after unloading, there will be fish bones on the fish, which needs to be further improved.

But the naked eye did not see any fish bones.

The skin of the fish is very complete, and the slices are even and beautiful.

He got his hands on it again and carefully touched the piece of fish from top to bottom.

I didn't touch a single fish bone.

This is enough to show that the boss has a lot of work!

He can't reach it!

"Zifeng, take these fish and rinse them again."

After Huang Tao slice the fish, he put down the god-level kitchen knife and explained to Lin Zifeng.

Lin Zifeng, who got the latest instructions, complied with it and rinsed it in a large basin.

Don't ask him why he wasn't surprised?

Asking is a matter of course!

After the fish is rinsed, it is also given a marinating process.

Pickling serves two main purposes.

One is to give the fish a base taste.

Another is to make sure the fish is smooth and tender.

Huang Tao put some salt on the drained fish meat to give it a base taste.

Add sugar and white pepper to remove the smell.

Cooking wine, light soy sauce to extract freshness.

Then with his bony hand, grasp it rhythmically.

Let it come out of the gelatin.

Add a little more green onion and ginger water and continue to grab.

Only let the fish

The meat can only be tendered when it is eaten in water.

Add the cornstarch.

Continue to stir and grasp well.

Add the oil again.

Let the fish meat that sticks to a lump by adding corn starch spread evenly in the oil.

Grasp well again, and the first step of marinating is completed.

Next, the pickles are stir-fried.

Wait until the pot is smoking.

Huang Tao added a little cold oil to the pot to moisten it.

Also avoid ingredients sticking to the pan.

Add the oil again.

Because pickles love oil.

Huang Tao saw that the oil temperature was almost there, so he poured the pickles into the pot.

The sound of sizzling in the pot instantly sounded, which sounded particularly pleasant.

Pickles swirl and dance under Huang Tao's shovel.

It also gives off a unique fragrance.

When the pickles have been thoroughly stir-fried and fragrant, he will serve them out and set them aside for later use.

Next, he had to take the fish bones and some dross that had been removed, and let them have a gorgeous transformation, and hang out the delicious soup.

This is also one of the most critical steps.

He poured the sliced fresh fat into a hot pan, and the pot sounded a "zilala" sound, and the oil in the fat slowly seeped out.

The thick slices of fat turned into a thin golden brown and floated in the oil pan like small golden fish.

Put the chives and ginger slices in the pot and stir them slightly.

The green onions, ginger and oil residue also completed their historical mission and were fished out of the pot by Huang Tao.

After turning off the heat and letting the oil temperature drop, he threw all the fish heads and bones into the pan and fried them.

Then ignite again.

This is because the fish head and bones that have just gone down have a lot of water, and if the oil temperature is too high, it will burst into a lake.

In this way, the temperature can be lowered.

The moisture rises along with the temperature of the oil.

It will naturally evaporate, reducing the possibility of exploding on itself.

Fry the fish head and bones until golden brown.

Cook in cooking wine.

The smell of fish overflows.

Add hot boiling water to the pot to awaken its deliciousness.

Soon.

The fish bones and heads in the pot are boiled and bubbling, dancing in the pot.

He added a little white pepper to the pot.

After a roll, foam appeared on the surface of the fish soup.

Huang Tao used a soup spoon to carefully remove some of the foam on the surface of the fish soup.

Reduce the heat to medium-low.

Let it simmer slowly for 10 minutes.

At five minutes, he adds a little lard to it, which will make the whole soup whiten quickly.

Add salt again.

If you want the soup to be simple and thick white, this salt must be put later.

Because salt has the effect of fragmenting proteins.

Then shovel it with a shovel.

This pot of fish soup is ready.

"Zifeng, I'll leave the filtering work to you."

Lin Zifeng, who smelled the fragrance, sniffed his nose, and then numbly filtered out the fish bones and fish meat in the soup, leaving only a very beautiful white soup.

Huang Tao was not idle, he started another pot and poured lard into the hot pot.

When the oil temperature is 3-4 hot, gently push the marinated yellow croaker slices down.

Let it ripen to your heart's content.

When the fish is completely white, there is no slightest sense of translucency, which also means that the fish is smooth.

The feeling of tenderness is about to come out.

"It's so fragrant~"

A thick aroma, like a supple silk, wafted out of the pot and lingered around the tip of everyone's noses.

Lin Zifeng and the others couldn't help but swallow their saliva, and there was a gurgling sound in their stomachs.

"Wait a minute, let's taste the yellow croaker noodles!"

Huang Tao

As he spoke, he picked up the fish with a colander, drained off the excess oil, and put it in a large basin.

Then start boiling the noodles.

When the noodles are cooked, he puts them out in a bowl.

Place tender yellow croaker fillets on top of the noodles one by one, and pour in some fragrant pickles.

Finally, pour in the white fish broth.

Sprinkle with a little chopped green onion.

In this way, a bowl of yellow croaker noodles is complete.

Huang Tao smiled slightly and invited, "Let's eat!"

"Boss is waiting for you."

Lin Zifeng smiled happily.

Everyone picked up the soup spoon, scooped up the soup in the noodle bowl, and tasted it.

Soup in the mouth.

Immediately you can taste the rich umami flavor of yellow croaker, which is mixed with the saltiness and sourness of pickles.

The slight sourness, combined with the deliciousness of the fish soup, just completely opens the taste buds.

Take a bite of soup.

The stomach, which was already a little hungry, quickly squirmed.

Then, everyone picked up the noodles and picked them up.

Suck and suck

At this time, there is no such thing as being a gentleman or reserved.

Everyone is sucking the noodles in a big gulp, and it is really soup with noodles, and they eat it happily in their mouths.

Lin Zifeng was in a hurry to eat, and his mouth was almost full, and his cheeks were bulging.

Seeing this, Huang Tao smiled and said, "Zifeng, you eat slowly, and no one is robbing you, eat the noodles in your mouth, and taste the taste of this fish again."

After Huang Tao's reminder, everyone suddenly remembered that there was still fish in the bowl that they hadn't eaten!

This time.

Everyone stopped sandwiching the noodles and began to pick up the very tender slices of fish in the bowl.

Fish fillet entrance.

Wow~

It's really, really tender, and the flavor of the fish is perfectly locked.

When you gently bite it open with your teeth, it looks as if juice is coming out of the fish.

Lin Zifeng couldn't help but admire: "Oh my God, this yellow croaker is too tender."

Ding Suqin nodded: "Well, it's so delicious! It's delicious!"

Xu Hao looked intoxicated: "Indeed, one is not enough at all!" It's so tender that it really can't be replaced by words, and it's so fresh that it really can't be replaced by words! I really doubt that my tongue is no longer my own......

Then the three of them brushed the floor again......

Suck the suck~

Suck the suck~