After the boat arrived at the dock in the village, Li Xiaofeng went back and drove the pickup truck to the pier. One person carried the sunfish directly to the pickup truck.

didn't bother to have lunch, so Li Xiaofeng and Li Yonglin drove directly to the city to deliver fish.

According to the location sent by the owner of the hotel, the two of them drove for almost an hour to deliver the fish.

In fact, the hotel is not far away, mainly because of two novice drivers, who are not familiar with the road and are not skilled in driving, plus there are too many cars on the road, and the car is too slow.

In this way, after Li Xiaofeng drove the car to the place, he was also sweating.

When the two of them arrived, it was just in time for the noon rush hour of the restaurant.

The decoration of the hotel is very beautiful, but there are not many people eating. The owner doesn't know where to invite two food bloggers who are visiting the store, and the owner is busy entertaining them.

After the two of them arrived, the boss went out and saw such a big sunfish, and he was also very happy, because he knew that this would be operated well, and he would definitely be able to pull a group of customers for the restaurant.

Recently, he has also broken his heart, this restaurant is his new one, and he has not found a way to open the market.

Because the fish was too heavy, the boss instructed the two guys in the hotel to carry it for a long time, but they were not able to lift the fish off the car.

Seeing this situation, Li Xiaofeng simply carried the sunfish from the pickup truck to the scale of the hotel by himself. This feat stunned the boss and the two guys next to him.

The weight of the sunfish is 342 catties, a total of 8,550 yuan. The boss directly gave 9,000 yuan, and also very warmly invited Li Xiaofeng and his son to taste the sunfish together at noon before leaving.

It's hard to resist the hospitality, and now it's the meal, so the two of them stayed.

The boss is worthy of doing business, in order to attract passers-by, he directly moved an operating table of the meal to the door of the hotel, and asked Li Xiaofeng to help move the fish to the operating table, and then directly came to the scene to solve the fish.

Don't say it, such a big fish was dissolved on the spot, which really attracted a lot of passers-by, and even Li Xiaofeng and Li Yonglin were also attracted to watch.

The chef first skillfully cut off the two fins of the sunfish with a long knife.

When the fins are cut off, the white and tender pulpour meat inside is revealed. This is very attractive.

The cutting process of the sunfish is also very smooth, and it feels like the chef is cutting the jelly. The sunfish meat is very elastic.

Since the fish is too large, the chef first cuts it into large pieces one by one.

The milky white coconut meat of this sunfish immediately attracted many passing diners. There are many people who want to taste the meat of this sunfish after a while on the spot, which can make the boss next to him happy.

It took the chef more than ten minutes to cut one side of the sunfish, revealing the fat and internal organs under the fish.

The liver and intestines of the sunfish are very large, and the fish intestines of the sunfish are the most essential part of the whole sunfish, according to the boss, and have the reputation of dragon intestines.

The chef cut them individually and put them in a basin.

After the internal organs are processed, the chef begins to process the bones of the sunfish again. Each bone of the sunfish is quite large, just like the pork ribs of a pig, and each fish bone is also the color of milky white coconut meat, and it is like a warm white jade, which is very beautiful.

According to the owner, the bones of these sunfish are cartilage, and they taste crunchy.

After processing the bones, the chef begins to cut the fat of the sunfish again.

Because the sunfish usually moves less, it has a thick layer of fat, and it is a large piece when it goes down.

After the fat is cut open, the chef begins to process the head of the sunfish again.

Unexpectedly, the head of the sunfish is also composed of cartilage, and it is cut directly with a knife, and it is crispy and tender.

The whole cutting process is as smooth as cutting butter with a hot knife, which is impressive and enjoyable for onlookers.

After cutting the whole fish, the chef cuts off the skin of each piece of sunfish, mainly because the skin of the overturned fish is not only rough, but also full of parasites.

Finally, the milky white sunfish meat with the fish skin removed was put into a large basin filled with some water, which was like a piece of milky white coconut meat, which was really full of points.

After the fish was completely solved, the onlookers left one after another. In this process, there are also many passers-by, attracted by the warm and moist fish meat of the sunfish, and choose to taste it in the restaurant.

These new customers alone have made the boss earn, and the boss is also happy to smile, and repeatedly expressed his gratitude to the father and son.

Then he warmly arranged for the waiter, arranged seats for the two, and generously said that he must invite this meal.

Li Xiaofeng and Li Yonglin, under the guidance of the waiter, came to a seat with a good environment. After watching it for so long, the two of them were also aroused by their appetites, and they were ready to taste the meat of this sunfish at noon.

The restaurant served two people sunfish meat in two different ways.

One is to cut the sunfish into many small pieces, boil them directly in clean water to directly maintain the original flavor of the sunfish, and then serve them with different sauces for customers to dip and eat.

Li Xiaofeng tasted the sunfish meat cooked directly, the fish Q elastic was soft and smooth, and it did feel like eating cold powder as said on the Internet, and the fish basically did not have a fishy smell.

It's a unique feeling, and it's completely different from what we usually feel like about fish.

Then Li Xiaofeng dipped it in different sauces, and the fish immediately showed a different taste, which felt quite good.

Li Xiaofeng felt that this sunfish meat did not overturn!

The other is that the restaurant deep-fried the sunfish meat with starch, salt, and egg white. In one bite, this is really charred on the outside and tender on the inside, the burnt aroma of the egg white after frying, coupled with the taste of the sunfish meat Q bomb, the entrance feels very good.

After Li Yonglin tasted it, he also had a good evaluation of the sunfish meat.

Li Xiaofeng couldn't help but think of where he had seen and said that there are no useless ingredients, only useless chefs! Thinking about it, this sentence really makes sense.

The father and son finished eating, said goodbye to the boss, and then prepared to drive back.

When Li Xiaofeng left, he was going to buy a piece of sunfish with his boss and go back so that his mother could taste it.

The boss refused to accept the money, so he directly asked the kitchen to wrap a piece of fish in plastic wrap and give it to him.

In this way, the father and son drove the car and returned home with the meat of the sunfish.

Liu Xuexia also felt very novel when she saw the sunfish meat like coconut meat, and she was also interested when she heard the introduction of the father and son, so she hurriedly put the sunfish meat in the refrigerator, and said that she would also make the sunfish meat well that day.