Most of the dishes she learned were Western-style, but the three-fresh boneless fish was a gem of Chinese American recipes, and she fell in love with it the first time she ate it, so she studied how to make this fish and how to make it delicious.

may not be able to beat Du Xi, but it is indeed the best fish she has ever made.

I hope this dish can give He Zhou some help and test Du Xi's true strength.

After settling down, He Jing turned on the fire and boiled the oil to a boiling hot, and when the color of the flame and the heat wave of the pot reached the right point, she picked up the whole fish and went down the pot, and the hot oil suddenly soaked into the skin.

In order to make the texture of the fish skin more crispy, He Jing put twice as much oil in the pot as the average chef, changed the original frying method into a frying method, and after the carp's tail was slightly upturned and turned orange-orange, she immediately turned the carp over with a spatula and continued to fry.

In order to make it show the same effect, He Jing sprinkled a handful of spices in the pot, added a little tomato sauce and some sugar water, and suddenly the color of the two sides of the fish became the same.

The younger brothers of the Miao Food Club and the chefs of the Ziyang Hotel, who don't know why they are doing this more, have made comments:

"No one has ever done this to make three fresh boneless fish, the firm skin and flesh of the carp does not mean that it can withstand frying, she put so much oil, even if it is not fried, it will be greasy to eat."

"In order to win Senior Sister Du Xi, she forcibly innovated?"

"I think she's crazy, I think she's lost."

"Look at that Du Xi."

……

Du Xi put the whole nine-thorned perch in a large pot and steamed it, the white mist stained the transparent lid, exuding a hazy heat outward.

She steamed the fish for two minutes, turning it on medium heat until the soup boiled, and then turning to low heat and steaming for two minutes, and when the flesh of the nine-thorned perch had not completely turned white and faded into transparency, she turned off the heat and took out the fish.

The older chef opened his eyes and said in surprise, "Such a big fish needs to be steamed for at least 5 minutes to get cooked, and she ...... it."

Planning to make sashimi?

The younger brothers of the Miao Food Club nodded in agreement one after another, applauded Du Xi, and despised the older chef:

"Our Senior Sister Du Xi is really the best, when the fish is not fully cooked, turn off the heat and lock the flavor, both remove its fishy and maintain its original flavor, such fish can eat the most delicious as long as it is smeared with a layer of sauce."

"The level of your Ziyang Hotel is not enough, of course I can't understand it."

"However, our Senior Sister Du Xi won't stop there."

……

The original taste of the nine-thorn perch is not the best among the fish, in order to make it play 10,000 times better than its own characteristics, Du Xi will definitely do further processing.

Sure enough, Du Xi used clams, lemons, tomatoes, and pickled peppers...... When the sour sauce is made, put the half-cooked fillets of the nine-thorned perch in it and boil it over high heat.

Amazingly, what she wants to do is a sour soup open stove nine-thorn perch, taken from Guizhou's famous dish of sour soup fish.

The chefs of Ziyang Hotel opened their eyes, and quickly wrote down her approach in their hearts, and then sighed to themselves-

I'm afraid He Jing won't be able to win against her.

They have not seen such a clever approach in their decades of practice.

Of course, He Jing also has innovations, but no matter how you look at it, it is messy.

At this time, there was a "bang" from He Jing's side, as if there was some kind of fryer.

He Zhou, who was standing on the side, frowned, and Xu Yan and Ah Long, who were concentrating on cooking, also looked sideways.

The chefs at the Ziyang Hotel have only one thought in their minds: ...... Finished.

ps: The cooking process is all made up, and once you imitate it, you will not be responsible.