Li Yan can make a dish at will, any dish can convince everyone, but he chose a more difficult dish, 'Golden Retriever Lionfish' This is not a simple dish.

This dish is known as 'Hebei's first dish', the appearance is very stunning, the whole body of the fish 'golden retriever' is vibrating, like a majestic lion.

The raw material of this dish is carp or grass carp, and more than three and a half catties of fish are selected.

At this time, the onlookers said:

"It's worthy of being a master."

"That's right, this dish has never been seen in any restaurant in the city."

"It's amazing, it's amazing."

On TV, the camera turns to the audience, all stunned.

The Yunxi family watching TV, Li Huimei kept saying:

"It's amazing, it's amazing, this chef is not only good-looking, but this cooking is even better."

Yunxi heard his mother's praise and Li Yan on TV, and the pressure in his heart spread instantly.

This very powerful chef on TV is attending the same temple fair banquet as himself, looking at Chef Li Yan on TV, the pressure in his heart instantly swept over.

Especially this chef Li Yan on TV, with exquisite and perfect knives, and such a powerful background profile, this chef is really amazing.

What's even more surprising is that a fan's casual sentence of 'I want to watch cooking on the spot' didn't expect him to choose lionfish to cook.

With such strength and aura, it is very powerful.

On TV, the atmosphere was lively, and some people kept cheering:

"Li Yan, come on."

I saw Li Yan's cooking, with a sharp technique, picked up the processed fish, turned the fish over and looked at it, wiped off the water, and after putting it away, he began to select the knives on the table.

Then he held a relatively wide knife, and used a few times with the cooperation of the left and right hands, the technique was fast, the knife was sharp, and the fish head was split from the lower lip, the fish head was facing left, and the back of the fish was facing outward, and it was placed flat on the vegetable mound.

After a burst of cheers, Chef Li Yan changed to another knife.

The other knife is slender, and the moment it is withdrawn, the knife qi is sharp, although it is small, but it is very sharp, and the blade is 2 cm wide and 30 cm long.

Watching Chef Li Yan take out the knife, the voices outside the camera were quiet, for fear of disturbing him.

The Yunxi family in front of the TV was also very quiet, watching intently, especially Yunxi, looking at the knife in Chef Li Yan's hand, this time we must take a closer look at how to operate this knife.

In the TV, the camera is not shaking back and forth looking elsewhere, but on Li Yan's hand, staring at the fish carefully, for fear of missing something.

Just as everyone watched quietly, the slender knife in Li Yan's hand instantly fell on the gills in the body of the fish, and fell directly into the knife.

Generally, the fish starts from the back of the fish, starts with the knife, cuts along the back, and reaches the position of the fish bone on the belly of the fish, you can remove the bone and take the meat.

The golden retriever lionfish comes in reverse, from the gills of the fish, along the position of the gills, from the belly of the fish to remove the bones, separate the meat, the meat on the belly of the fish, upside down, to the back of the fish, stop the knife, can not be cut off, if it is broken, then you have to start from the beginning.

In this step, the chef needs to be very careful not to use brute force, if the fibrous tissue of the fish is damaged, it will also affect the subsequent shredding.

The fiber of the fish is destroyed, and after the shredding is finished, it will break off quickly, which will also destroy the beauty of the dish.

I saw that Li Yan's knife was so soft that it could be bent, and he directly stretched the knife into the fish bone from the gill of the fish, only looking at the sliding of the surface of the fish skin, and soon, the curved knife came out from under the belly of the fish.

After seeing this operation, more than the audience shouted.

Even Li Huimei, who was watching TV, said:

"It's amazing, you deserve to be a top chef, this temple fair, it is definitely you, kill them, you will always be the first."

Yunxi on the side also said:

"That's amazing."

However, Yunxi was a little embarrassed when she heard her mother's words, and Yunxi thought: Mom, I also want to participate, you are really a pit baby.

Yunxi thought that after watching the show, he was telling his parents that he would also go to this temple fair.

At this time, Li Yan on TV had already sliced the fish.

Then Li Yan changed another set of things, not knives, but two pieces of iron, each with a circle at the bottom end.

At this time, Li Yan put the two knives, and the protruding place of the circle was close to each other, and with a twist, it turned out to form a pair of scissors.

The shouts at the scene, not to mention the exquisite knife work, that is, the knives have unexpected combinations, and what is even more touching is that the use of each knife is beyond imagination.

I saw Li Yan quickly pick up the fish, hold on to the two sides, cut the fish into thin strips, and in less than 6 minutes, cut one side, and then cut the other side.

The audience at the scene cheered continuously.

Li Yan quickly finished cutting, and after Li Yan stopped, he said:

"Now I put it in a basin and you can see the filaments of the fish."

I saw Li Yan pick up the fish, but not a single fish wire fell.

The moment it is put into the basin, the sliding of the fish wire blooms instantly in the water, just like a dragon's beard chrysanthemum in the water, a thousand thin willows, shaking with the shaking of the water, a very smart fish silk.

At this time, the host said excitedly:

"Look, the filaments of the fish are distinct, slowly swaying with the current, and the thickness of the fish filaments is uniform, this is simply the birth of a work of art, and it is really an honor to be able to see Chef Li Yan's masterpiece today."

Accompanied by cheers and shouts, the sound of applause was all for Li Yan.

Such exquisite knife work, Yunxi in front of the TV, opened his eyes wide, looked at it in surprise, and said:

"It's amazing."

I saw that Li Yan on TV showed everyone the subtlety of the fish wire, and then moved on to the next step.

Adjust the batter, hang it evenly on the fish shreds and fish, start the oil on the fire, and warm the oil into the fish.

I saw Li Yan shaking the fish and frying it at the same time, so that the gills of the fish were stretched out, and after the fish shreds were scattered, it was easy to set.

When it is fried until golden brown, take it out and put it on a plate, and the shredded fish at this time is golden brown.

The fish wire is like a lion's golden hair, like two sides erected, fluffy and curved, and it is already well shaped.

Yunxi looked at the lifelike fish, which had been stereotyped, and it was indeed very similar to the innocent dog in Gao Fuxing's family.

Although Yunxi has never seen a lion with his own eyes, Yunxi has seen a poodle.

In TV, Li Yan's fish is very similar to the domineering of the dog.

Li Yan then made the toppings, made the toppings, and poured them on the fish.

李岩 says:

"The food can be diverse, do not destroy the taste of the ingredients themselves, you can use tomato sweet vinegar to make sweet and sour, or chili tomato to make sweet and spicy, according to personal taste, this is the diversity of toppings."

As soon as these words came out, the crowd at the scene saw the formation of the fish and instantly stood up and cheered and applauded.

At this time, the host took a bite and said in admiration:

"The tenderness of the shredded fish, coupled with the crispiness of the batter, and the sweet and sour taste, are simply enjoyable, this is not only a delicacy that satisfies the taste buds, but also a feast for the eyes."

"Next, let's pass the food to the audience, and let's continue to interview Chef Li Yan."

The camera followed the handing out of the fish plate, and returned to the host and Li Yan.

At this time, the host asked:

"May I ask Chef Li Yan, what do you think of participating in the temple fair this time, or what do you want to say about your opponents, or do you have some words among your peers?"

The host just wants to ask, are you ready to put on a fork, such a great cooking.

Li Yan on the side, after listening to the host's speech, smiled faintly.

Li Yan looked at the camera, pointed to the fish plate from the audience in a very low-key manner, completely clean, and said:

"In less than 3 minutes, it's a disc, there's nothing to say, I'm the first."