Crouching Tiger, Hidden Dragon House.

Dowling looked at the options on the menu and nodded slightly.

"We'll prepare it as soon as possible, just come over at dinner time."

The housekeeper thanked him and hurriedly went back to his life.

"This Wang family is a little difficult to serve." Dowling smiled and handed the menu to Taishi Xingwei and said.

"I'll see." Taishi Xingwei took the menu and looked at it.

"The dragon and phoenix are auspicious, the dragon is roaring for nine days, the rain is watching the flowers, the five dragon soup, the dripping Guanyin, the hand hammer tender beef, the steamed pork ribs, the garlic butter shrimp, the rotten cabbage, the yam hibiscus soup. None of these ten dishes is simple. ”

Dowling nodded helplessly, open the door to do business, the customer has to do whatever he chooses, there is no doubt about this, since the customer has chosen, what is handed to him is to make these dishes carefully and carefully.

"Then I'll go and get ready first." Dowling walked out of the living room with the menu and went straight to the kitchen.

"Long Feng Chengxiang said, let's boil chicken soup first." Dowling found a white chicken and boiled it on the stove.

The second dish is Longxiao Jiutian, which is very similar to Fengyu Jiutian, which uses chicken, while Longxiao Jiutian uses fish. Feng Yu Jiu Chick is a phoenix carved from carrots, while Long Xiao Jiutian is a dragon head made from a fish belly.

Dowling took a carp, cut off the pectoral fins on both sides of the carp after removing the gills and scales, then cut off the head of the fish, shaving the fish from the back of the fish, and then removing the internal organs of the fish, and then flipped, making a knife between the two pieces of the fish body to remove a complete piece of the belly.

Then cut off the thin strips along the bottom of the belly of the fish to serve as the mane of the dragon's head, and cut off the teeth of the dragon's head on both sides of the upper side, so that the position of the pectoral fin just cut off looks like the nose of the dragon's head.

Dowling looked at it and made sure that it was correct, then cut off the rest of the fish's back with the bones in the middle, trimming the fish's tail into a triangular shape, which represented the dragon's jaws and whiskers, and the other half was bent as the dragon's tongue, fixing the three positions together, and a complete dragon head appeared.

The next thing is to marinate the faucet to remove the smell, then wrap it in batter, set it in an oil pan, and take it out to cool after frying.

Then use carrots to cut out dragon horns and glasses and insert them on the faucet, and a live faucet is completely completed.

After the carp is completed, it is the grass carp part, take a grass carp, and use the back of the grass carp to make the dragon body.

Grass carp to remove the head, along the backbone of the fish to divide the fish in two, kick off the bones and the belly of the fish, on the fish meat has been cut out of the diamond-shaped knife, marinated to remove the fish, and then pat it dry powder, extract the fish meat like grapes, and then put the fish meat out of the dragon body winding shape under the pot shape.

After frying, the dragon head and dragon body are directly spliced together, and a long winding dragon appears on the plate.

The next step is to use the mandarin fish's backspines to make the dragon's dorsal fins, which require a full five mandarin fish dorsal fins to fill the entire dragon's body.

The golden knife is cut along the back of the mandarin fish, the whole backspin is separated, and the starch is coated and shaped according to the sinuous angle of the dragon's body.

With the completion of the dorsal fin splicing, this dragon is more like the real thing, but it's a pity that this dish is too wasteful mandarin fish, and a good mandarin fish only uses the dorsal fin, which is really helpless, and then some of the people in this group are stinky mandarin fish to eat.

After the mandarin fish is finished, it is the turn of the black fish, and Dowling drops the knife and directly cuts off the tail of the black fish, and then cuts off the diamond-shaped flower knife in the fish meat part and sets the shape.

The black fish is followed by the perch, and Dowling cross-cuts the perch through the tail of the fish, splitting the perch in two, and the perch acts as a dragon's claw, slicing two pieces of flesh along the backbone of the perch and cutting it in the middleThe < shape is divided into four pieces, and the meat is cut out of the shape of a dragon's claw, and when it is fried, the carrot ball is wrapped in the fish to make the shape of a claw, and all of them are fried and spliced into a complete golden dragon.

A carp, a grass carp, a sea bass, a black fish, and five mandarin fish completed the production of this dragon roar for nine days, and finally hooked a sweet and sour golden root in the pot, and evenly poured it on the dragon's body.

The skill of making this dish is far greater than the taste itself, and I can't help but marvel at how the chef can turn these ordinary ingredients into the incredible.

Dao Lin looked at the Nine Heavens of Long Xiao who had finished arranging, and his heart was also beautiful, since the phoenix raised nine chicks, Long Xiao Nine Days was born.

Next is the preparation of the third course - watching the flowers in the rain.

The ingredients of the falling rain and watching the flowers are also a fish, Dowlin doesn't know if he didn't introduce it clearly, or the customer specially ordered this dish, the fish that makes the falling rain and watching the flowers is a rare anchovy, anchovy is a very special fish, its oil content is very high, especially the fat under the scales is the essence of a whole fish.

In order to make this dish, Dowling deliberately let Xiaopang go out for a big turn, his body is fast, so he does not delay things, while waiting, Dowling completed the production of the dragon and phoenix Chengxiang, he has done this dish many times, and he completed the production with ease.

Seeing that Xiaopang hadn't come back yet, Daolin decided to make five dragon soup first, remembering that the five dragon soup was made of five dragons, but there was no trace of this kind of thing, and the five essences of the five dragons, such as oolong, earth dragon, golden dragon, sub-dragon, and flying dragon, could be cooked together to make a bowl of five dragon soup, which was as delicious as dragon meat.

The earth dragon (eel) belongs to the great tonic thing, because it often swims in the bottom of the river, and resembles a dragon, so the fishermen call it the earth dragon, and it happens that Daolin has bought one yesterday.

The meat of the earth dragon is extremely delicious, comparable to abalone and sea cucumber, so Daolin divided the earth dragon into two, took the most purified part of the earth dragon's body, that is, the earth dragon meat, and cut the earth dragon meat into thin slices for later use.

The golden dragon is a carp, and the most essential part of the carp is the carp roe, fortunately, Dowling just bought the carp, there is just a belly big, with Dowling's many years of experience, as long as it is a carp with a big belly, eighty or ninety percent is with seeds, aside from the fish belly, sure enough, orange-yellow roe appeared.

After the earth dragon and the golden dragon are ready, it is the oolong, which is actually the sea cucumber, and the essence of the sea cucumber is naturally itself. After removing the internal organs of the fresh sea cucumber, knead and pull repeatedly in warm water until the water is completely squeezed out, and then shred and set aside.

After the earth dragon, the golden dragon, and the oolong is the Zilong, and the purification of the Zilong lies in its blood, the Zilong is actually a loach, and the loach blood is a very good thing, Daolin cut the cooked Zilong and took out the blood bar in the abdomen, and the essence of the four dragons has been collected here.

The last one is the flying dragon, here Dowling chooses the partridge, the partridge and the flying dragon both belong to the pheasant family, the essence of the partridge lies in the bone, the taste of the bone and meat stew is a must, the method is also very simple, only need to add a little salt, simmer for two hours to get a bowl of dragon soup comparable to the beauty.

Between the stews, Chubby finally rushed back.

"Brother Dao! Brother Dao! I'll buy the anchovy back! ”