It is indeed a very tasty dish.

He Jing enjoyed the aftertaste for a long time and praised, "This fish is a great success, and it is the second best fish I have ever tasted."

The best fish came from one of the chefs she had before she wore it.

The younger brothers of the Miao Food Club were angry: "Are you foul?!"

Where is there a game that eats what others make first?

Isn't that the bottom of it?

Du Xi agreed that the first delicious fish He Jing had ever eaten was from the old taro, and waved his hand to calm the resentment of the younger brothers: "Forget it, just eat it." If she can't, are you afraid that she will eat my fish and surpass me?"

…… Quite right.

The little brothers of the Miao Food Club: "You're cheap."

At this time, the chef of Ziyang Hotel had already brought the red wine He Jing wanted, and He Jing looked at the vintage, it was not 82-year-old Lafite, but it was also a good bottle of wine.

She uncorked the bottle, took a goblet, and poured a third of it.

Originally, everyone thought that He Jing wanted wine for the next dish, but now that she saw that it was not, she seemed to be very leisurely, and she didn't feel that she was going to face the Shura field at all, but like a greedy little kitten.

He Zhou shouted, "He Jing, drink less."

Be careful if you get drunk for a while, and you can't hold the knife steadily.

He Jing let out a long breath and smiled at him, "Third brother, I've started to have a fever."

The blood in the body also gradually began to boil.

She felt that she had an infinite fighting spirit that could take everyone here to her stomach.

Du Xi took the lead in picking a fish, a tail striped nine-thorn perch shaped like an eastern star grouper, which is different from the eastern star grouper that will change color with the environment, and the eastern star grouper is prohibited from fishing because it is endangered, so the eastern star grouper on the market is generally impersonated by the nine-thorn perch.

Obviously, in Du Xi's eyes, this nine-thorned perch is no different from the real eastern star grouper.

A true chef is not obsessed with the preciousness of the ingredients and whether they are wild or not, even if there is a slight gap in taste, they can make up for it with cooking skills.

He Jing was even less picky, she quickly chose a carp, the carp meat is firm, not as smooth and tender as crucian carp, not as delicate as sea bass, if used for steaming is not the best choice.

Of course, He Jing didn't plan to use it for steaming, so she borrowed a pair of stiffer chopsticks and put them through the fish's mouth to pinch out the fish's internal organs.

Don't look at He Jing so lightly and skillfully, he took out the contents of the fish's belly, in fact, doing all this is a test of skills, Chen Mo has already taken a small notebook and memorized He Jing's information.

He Zhou was shown by He Jing again, he saw He Jing cut the gills of the fish, scraped off the black membrane in the fish with a spoon, and then picked up a bamboo knife and took out the whole section of the fish bone from the fish, the whole process took only two minutes, and there was no one else in this knife skill.

A fish looks intact on the surface, but in fact, the inside has been hollowed out.

The younger brothers of the Miao Food Club smacked their tongues again and again: "This woman has something."

Ah Long took the time to glance at He Jing, and once again felt sorry for the old taro who failed to accept He Jing as an apprentice.

Subsequently, He Jing took pork sandwich meat, sea cucumber, shrimp, shiitake mushrooms, and winter bamboo shoots...... Stuff them into the belly of the fish.

Du Xi saw at a glance what He Jing was doing, and said with a playful smile: "Three fresh boneless fish?"

This dish is also her specialty.

He Jing nodded, "Yes, this is the only fish I can handle."