6:30 p.m. It's so delicious, and everything in the store has been snapped up. The customers who stayed in the restaurant left one after another.

"Boss Huang, I'll go back first, you're busy! See you tomorrow! ”

"Today's food was delicious! The taste is as good as ever, the restaurants I have eaten in so many years add up to fifty or sixty if not a hundred, and only the taste you make Boss Huang is so stable. ”

"Yes, yes, the taste of Boss Huang's store is amazing, and at the same time, it can also make people remember it after eating, and never get tired of eating, it's really amazing!"

"Bye Xuanxuan, see you tomorrow!" Xuanxuan waved her hand to a few familiar policemen in a milky voice, and said goodbye: "Sister Ge goodbye ~ Uncle Zhang goodbye ~ " After all the guests left, Xuanxuan came to the back kitchen, worked hard to cushion her little feet, and said to Huang Tao through the glass baffle with a milky voice: "Baba, hungry, hungry, rice." Although when she came home from school, she had already cushioned a little fruit, but Xuanxuan still felt a little hungry.

I need Dad's feed urgently!

"Okay." Huang Tao poked his head over, looked at the poor baby girl lying on the window looking at him through the glass baffle, and nodded softly and comforted: "Dad, I'll make it for you, let's eat new dishes tonight... Squirrel mandarin fish! ”

"Wow~" Xuanxuan smiled crookedly, licked the corners of her lips with her little tongue greedily, and said happily: "The squirrel mandarin fish made by Baba must be delicious." ”

"I love squirrel mandarin fish made from poop!

"I have to say, what a qualified little fan girl! But then again. The little girl's favorite, isn't it a bit much...... It's almost a mantra! Huang Tao smiled and teased her: "Baby, this squirrel mandarin fish daddy hasn't done it yet!" You haven't even eaten it yet, how do you know it must be delicious? ”

"Hmm!" Xuanxuan said very seriously: "Because it's made of baba!" Baba is the best way to cook. In her heart, Dad's cooking skills are the best and best in the world, and no one can compare to them.

Therefore, there is no such thing as being untasty. In short, she has unconditional trust in her father's cooking skills!

Of course. Huang Tao will not live up to the trust of his baby girl. He smiled and said, "Okay, then you go to your own table and wait, when it's ready, Dad will call you again, if you still feel very hungry, you can find some biscuits to cushion your stomach, but you can't eat too much, so as not to wait until you can't eat dinner." Xuanxuan shook her head: "Baba, I'm not hungry, I don't eat biscuits." "The little guy is thinking about Xiao Jiujiu in his heart!

She wants to keep her stomach to eat the new dishes made by her father, how can she let such mundane things as biscuits take over her little belly!

With that, she obediently went back to her seat. After explaining a few words to Xu Hao's three assistant chefs, Huang Tao began to prepare the dish of squirrel mandarin fish.

There are not many ingredients used in this dish. In addition to the mandarin fish, the rest is a variety of seasonings.

For example, the green onions, ginger, cooking wine, salt, and tomato sauce, white vinegar, and sugar used to make sweet and sour sauce can be said to be very simple.

He took the net and fished out the fat, lively and energetic mandarin fish out of the tank.

It's three pounds! Originally, he planned to let Yang Huiru and Ren Meilan, two vegetable washers, deal with it, but thinking that it would be more troublesome to clean up such a big live fish, he was afraid that the two of them would not be able to hold it at once...... Well, okay!

He admitted! He just wanted to give it a try

The skill of "blindfolded fish killing"! That's right. This skill is found in the experience of the squirrel mandarin fish dish.

So...... He's itchy until now. Give it a try. Just to verify that you have mastered this skill.

He grabbed a towel and blindfolded himself. Scattering the child? Xu Hao and others were very confused when they saw this wave of operations of their boss!

Lin Zifeng couldn't help but ask out loud: "Boss, what are you doing here?" Huang Tao replied surgingly: "Blindfolded to kill fish!" ”

"Huh?" The employees exclaimed. Isn't this the rhythm of death? This mandarin fish, before the cut, you need to scrape off the scales.

The scales of mandarin fish are very small and relatively strong. Therefore, when dealing with fish scales, you have to use a special fish scale knife.

And so it goes. In order to scrape the scales on the surface of the mandarin fish. Even if the boss has good skills in killing fish, but after recruiting employees, who will still do this kind of work!

Presumably, this fish-killing skill is also a little rusty! Moreover, this blindfolded killing of fish is indeed a bit beyond their cognition...... They are worried that their boss will not be able to show off his skills, but what will he do...... Sure enough!

When they saw Huang Tao holding a kitchen knife, his hands were still a little trembling. But the next second, they realized that they had made a big mistake.

Because of their boss's method of killing fish, they are really too professional, which refreshes their perception of killing fish.

I saw that when the boss touched the head of the fish, the aura of the whole person changed. Then, without a trace of pause, the left thumb accurately picked the gills of the mandarin fish.

Gently push hard. The mandarin fish, which was still alive on the eucalyptus board, is as honest as if it has been pointed.

A look of being slaughtered! Next Second...... Huang Tao used the back of the kitchen knife to gently knock on the back half of the fish's head, which seemed to be not hard at all, but the mandarin fish was ...... after a few convulsions. No longer moving, lying quietly on the eucalyptus board.

It's as if waiting for the final judgment of fate. Hey, young mother~ This is all a proper experience!

If it were Xu Hao and the three of them, they would be able to do it. But so be it! None of the three of them could have done so calmly.

The strength of the hand, it is impossible and dare not be so small. Not to mention the blindfold operation! Huang Tao didn't stop for a moment, and then began to scrape the fish scales.

With his left hand, he grasped the tail of the fish with unmistakable accuracy, and with his right hand, he slowly pushed the blade of the kitchen knife directly against the skin of the fish and slowly pushed it forward from the tail part.

Everywhere they went, the scales bounced off the fish one by one. It's dreamy to look at, and it doesn't feel like it's real.

Xu Hao's three assistant chefs asked themselves if this step would be so perfect for them.

Answer: Eucalyptus is naturally no! They all felt they couldn't do it that way. The skin of the fish can be scraped, and the meat will be cut straight into the meat.

And the boss's operation can be said to be just right, where the blade passes, the fish scales are scraped clean, and there is nothing left.

The fish skin is not injured in the slightest! You know, this step is carried out in a blindfolded state!

This is a lot of work...... It's just against the sky! The faces of the three of them all showed a capital letter!

It didn't take much effort for Huang Tao to scrape the scales of the entire mandarin fish clean, even the dead corners behind the belly and the head of the fish and around the scales, and they were all scraped clean.

This set of smooth operation techniques made the three assistant chefs even more impressed, but also embarrassed.

Even if the three of them are not blindfolded, they can't do this in such a short period of time...... It's better to sigh to yourself!

It's not as good as sighing to yourself! Huang Tao, who was immersed in the world of killing fish, did not have time for the admiration of the employees at all, and began to disembowel the mandarin fish.

He pointed the head of the fish to himself and the belly of the fish to the right. Press the mandarin fish with your left hand, then grab the kitchen knife with your right hand, cut through the pelvic fin of the mandarin fish, which is the end of the mandarin fish's maw, cut it and slowly stroke forward, until you reach the pectoral fin and stop.

When this is used to disembowel the squirrel mandarin fish, it can only be opened here, because the part where the pectoral fin is close to the head of the fish is used to make the squirrel head, and if it is cut, the squirrel head made is very ugly.

After all, this mandarin fish does not eat fish heads, fish heads have no meat, and the shape is not beautiful. He put down the kitchen knife and pulled out the internal organs of the mandarin fish stomach with his hands.

When doing this step, you have to be careful not to break the bitter gall of the mandarin fish, otherwise the whole fish will have to be scrapped.

He picked up the kitchen knife again, laid the eviscerated fish flat on the cutting board, first found the pectoral fin, and then cut the knife diagonally from the back of the pectoral fin until the fish's skull and spine jointed.

Followed by. He turned the mandarin fish over and cut it diagonally according to the method. This makes the two pectoral fins connected to the fish's head.

However, because the knife was cut forward, most of the fish meat was kept.

So far. It also means that the step of killing the fish is over. Xu Hao praised: "Boss, your skill in killing fish is really amazing!" Even if you're blindfolded, it's better than me, who is open-eyed! The action you handled was too sharp. ”

"These are nothing, a few of you can do it when you practice." Huang Tao smiled, untied the towel, and washed his hands.

In fact, what he said was also telling the truth. This kind of knife work is not very skilled, as long as you practice more and have enough experience, you can also achieve it.

However, though

The "Blindfolded Kill" skill is good, but it's also very difficult to use. He can't kill a fish by himself every time, can he?

Therefore, this skill, most of the time, can only be hidden in the snow. He cleaned the fish and began to change the knife.

Cut the knife flat from the front of the fish, cut the edge of the fish against the spine of the fish, cut it back until the tail of the fish, and then stop.

In this step, you can't cut the cutter head, you have to connect the fish tail parts together. When he got to the tail of the fish, he stopped, turned the fish over and cut the tail of the fish on the other side as well.

Then. He cut off the fish's spine bone from the tail and threw it aside. Turn the fish over again, slice off the ribs and throw them aside.

And so it goes! The result is two pieces of fish meat that are completely devoid of bones. Once you have done this, you can change the body of the fish and make the body of the fish into the body of a squirrel.

This is also a difficult step in the dish of squirrel mandarin fish, and it is also a particularly important and critical step.

At this step, it is decided that the final product of the dish he made will be squirrel mandarin fish or squirrel kneeling fish...... That's right.

Success or failure is all about the next change. He flattens half of the mandarin fish on a eucalyptus board with its skin facing down.

When you cut it this way, you won't hurt the skin of the fish. Otherwise, if there are folds underneath, it will be easy to overturn.

After wiping the slicing knife with a damp towel, he began to change the squirrel knife. He pressed the flesh of the fish with his left hand and slashed diagonally from a forty-five degree angle to the tip of the fish's body.

This slope is not high, only about sixty or seventy degrees! This is done to ensure that the cut knife will be able to stretch evenly backwards after frying in the pan, and will not curl forward or in other directions.

One-size-fits-all...... Cut until the skin of the fish is onto it. Immediately after, he moved the kitchen knife back about half a centimeter, and then cut it again in the parallel position of the first knife.

That's it! Cut the fish from head to tail every half centimeter. And each knife needs to be cut to the part of the fish skin.

This is the only way to ensure that the fish is beautiful and easier to fry thoroughly when it is fried.

And so on and so forth. He took the kitchen knife and returned to the front of the fish again. From the 90-degree point of the knife, the knife began to cut, and each knife was about half a centimeter apart.

In this way, the two knife edges are intertwined to form a perfect cross-shaped knife. Then, he cut another piece of fish in the same way, and then carefully put the tail into the water and soaked it.

While removing the blood from the fish, it also makes the cut knives smoother and will not twist or twist together.

However, the soaking time should not be too long, otherwise the umami of the fish will be lost. About a minute later. He lifted the tail of the fish and gently lifted the meat and laid it out in a tray lined with kitchen paper to control the water.

During the waiting time, he was not idle. Start trimming the head of the fish. He turned the head of the fish over and cut directly through the gills.

Cut the head of the fish along the gills with a knife. Naturally, the head of the fish is discarded and unused, leaving only the piece of fish with pectoral fins.

He washed the meat at the faucet. Then remove the bones inside. Place it upside down on the cutting board, with the two pectoral fins on top.

The pectoral fins grow vertically backwards on the left and right, and they look a little similar to the ears of a squirrel!

It's exactly the same as the demon squirrel with long ears! After trimming the squirrel head, he cleaned it and then picked it up with kitchen paper and let it absorb the water thoroughly.

Then the body of the fish with the water controlled was taken out of the tray and placed in a basin with the head of the squirrel.

Next, it's time to marinate. Put the green onions and ginger in a pot, pour in some cooking wine, a small spoon of salt and pepper, and stir gently so that all the ingredients can be evenly stained on the fish.

Once marinated, he put it in a wok and began to boil the oil. When the oil is 60% hot, the fish is almost marinated.

He lifted the fish out of the basin, carefully shook off the chopped green onion and ginger on it, and wiped the water and cooking wine on the surface with kitchen paper.

Place on a clean plate with an appropriate amount of cornstarch and some custard powder.

The addition of custard powder is naturally to increase flavor, color, crunchy taste and increase stickiness!

He stirred it and began to pat the powder. Lift the tail of the fish and place both pieces of fish skin side down on the plate.

Grab the starch from the plate and sprinkle evenly over the fish. It is worth noting that when sprinkling, you also need to use your other hand to pull the gap cut out of the fish knife flower, so that the starch is sprinkled more evenly, so that the fried product will be more attractive.

When the two slices of fish were all sprinkled, he lifted the fish with the tail and gently patted it with his hands.

While allowing the starch to penetrate deeper into the fish, the excess starch can also be patted off, so as not to affect the overall taste due to the starch being too thick.

When everything was done, he folded forward with the tail and passed through the two slices of meat.

In this way, it is equivalent to two pieces of fish being twisted separately so that the fish is facing outward and the skin is facing inward.

Get this step. Next, it's time to fry in the pan. He grabbed the tail of the fish with one hand and the head of the fish with the other, and then slowly put the fish into the oil pan and fried the surface slightly.

Let the flower knife be shaped! In order to avoid adhesion or the knife is not fluffy. After all, the fluffier the knife, the better the texture and taste of the final dish.

After the two slices of fish were set, he threw the end of the fish into the pan while the tail of the fish continued to be lifted.

This part only has fish skin, not any fish, so it can't be fried with fish, otherwise it will blow up the lake.

Seeing that the fish in the pot had slowly changed color, he threw the fish into the oil pot. Then, he dipped the squirrel head he had prepared earlier with starch, threw it into the oil pan, and fried it slowly with the fish over low heat.

After the fish and squirrel heads were all fried, Huang Tao fished them all out with a colander.

Of course. You'll have to blow it up again. Soon. The oil temperature in the pot is seven ripe. He took a colander and put all the mandarin fish meat and squirrel head in the pot and began to fry it again.

After about thirty seconds, he turned off the fire. Use a colander to remove the squirrel head and mandarin fish meat from the pot again.

Place on a clean plate and arrange. He took the fast boy and carefully picked up the body of the fish, put it on the plate, and then placed the squirrel head in front of the fish.

At this moment, the squirrel's head and fish body have been blown golden, and it looks like a real squirrel.

Especially the fluffy body and the two straight back pectoral fins, it is even more and more godlike. After setting the plate, Huang Tao didn't stop for a moment, picked up the wok, and began to make the sauce.

When the pan is hot, pour in the cold oil and slide the pan. This is naturally to prevent the sauce from sticking to the pan, and it can also make the pan more lubricated, and at the same time, it can also make the juice in the pan stir-fry more quickly.

After sliding the pan twice, he adds a spoonful of peanut oil to the pan. Once heated, add another tablespoon of tomato paste.

Stir-fry quickly. Tomato sauce sizzles in the hot oil. He stir-fried slowly, allowing the hot oil in the pan to thoroughly dilute the tomato sauce and evaporate some of the bad smells in the ketchup.

Slowly...... The ketchup is diluted by the hot oil in the pan. The unique flavor of the tomato sauce is also stir-fried.

It also means that the ketchup is basically fried. He put in sugar. Continue to stir-fry. The tomato sauce, which had been fried very thin, suddenly became sticky due to the addition of sugar.

He continued to stir up. In about two minutes, the ketchup in the pot became thinner, and the sugar was stir-fried.

He scooped a large spoonful of white vinegar and poured it into the pot.

"Zila~" A rich sour smell rose from the pot. He continued stirring unhurriedly, and when the juice in the pot boiled, he added a small spoonful of salt to the pot.

This salt is used to accentuate the sweetness and make the taste richer. In addition, salt has a strong harmonizing properties that harmonize multiple flavors.

After boiling for more than a minute, when the sauce in the pot became sticky again, he picked up a spoon and scooped a spoonful of hot oil from the oil pan where the fish had just been fried and poured it into the sauce.

Perform the oil stimulation. It makes the color of the sauce more beautiful, and the flavor of the sauce can be stuffed in it to avoid the taste from volatilizing.

What's more, stirring with hot oil will make the sauce smoother and taste better.

He stirred the pot with a spoon for half a minute, and when he saw that the hot oil and sauce were combined, he turned off the heat.

Scoop up a spoonful of sweet and sour sauce from the pot, and pour the bright red sauce from the fish lying on the plate, and pour it evenly over the squirrel head and the fish.

The sauce collided with the golden fish, and the viscous sauce seeped in. He took two more washed peppercorn seeds and gently stuck them to the squirrel's head.

This time. The two eyes appeared so vividly and flexibly. It also means that the dish of squirrel mandarin fish is ready.