Dig out the internal organs and rinse the blood, Su Qingluan did not rush to scrape the fish scales, but instead slapped the ginger slices apart, cut the green onions into the same way, soaked them in the water and kneaded them into green onion and ginger water, and put the scattered green onion and ginger directly in it to soak out more flavor.

Turning around, she carefully scraped off the scales of the mandarin fish with a copper knife.

The reason why it is described as "cautious" is because the dorsal fin of mandarin fish is very sharp, and it is easy to prick the fingers of the hand if you are not careful.

In his previous life, Su Qingluan was stabbed because he was cleaning up the sea fish, which caused the wound to become infected and suppurated, and he suffered a lot of crimes.

However, it was lucky at that time, but there were no antibiotics in this era, and if this caused any bacterial infection, purulent fever was a trivial matter, and in case of sepsis, she would definitely burp and catch a cold!

Therefore, in order not to be stabbed by the sharp dorsal fin, Su Qingluan's every move can be described as cautious, lest he be scratched, so that the Yang family next to him asked with some concern: "Big girl, if you forget how to make that Raush 'squirrel mandarin fish', Ah Niang just steam it." ”

The corners of Su Qingluan's mouth twitched: "A-Niang, don't worry, I know how to do it, it's just that I'm afraid of my back fin pricking my hands." ”

While speaking, Su Qingluan finally scraped the fish scales clean and rinsed them with water again.

Since the part of the fish head needs to be modeled separately, Su Qingluan chops off the whole part of the fish head along the part that is an inch below the gills.

Yang happened to see Su Qingluan chopping the fish head, and hurriedly said: "Eh, you just chop off the fish head, there is a large piece of fish body attached to it, isn't it a waste to chop it off?" ”

Su Qingluan smiled mysteriously: "Auntie, don't worry, don't waste it, it's naturally useful for me to chop it down like this." ”

As she spoke, she carefully cut off the whole head according to the position of the gills, and used the part connecting the flesh and the body as the "base", so that the part of the fish head can be inserted into the "base" with its mouth upward, which is very three-dimensional.

Yang's eyes lit up: "Eh, don't say it, looking at the fish head like this is like about to jump out of the water!" ”

Su Qingluan smiled and nodded: "That's it, the fish head at this angle is beautiful and does not collapse." ”

Seeing Su Qingluan's hand like this, Yang was completely relieved, turned around and went to the car noodles again, busy with other dishes.

After Su Qingluan placed the fish head in the shape of "looking up at the starry sky", he turned around and began to cook the fish body again.

What the squirrel mandarin fish needs is a "fish steak" on both sides, and the bones in the middle are to be shaved off. So she grabbed the tail of the fish with one hand and the knife in the other, and slice the two fish steaks little by little from the tail to the head, but when she was about to reach the very top, she stopped, otherwise the fish steaks on both sides would be separated from the main backbone.

The main spine is naturally not needed, after Su Qingluan slice the fish steaks on both sides, he just went a little below the link between the two fish steaks and the main backbone, and completely cut off the bone part in the middle.

"Auntie, I can't use this mandarin fish bone, do you want to stew soup?" Su Qingluan took the mandarin fish bone and turned his head to ask Yang on the other stove.

"You can put it there," Yang said, "I'll use this fish bone and marinated bacon soup stock to make the noodle soup base later!" Yang smiled and responded.

Su Qingluan Wenyan, so he put all the sliced parts in a small bowl, so that his mother could take it later.

Next is one of the difficulties of this "squirrel mandarin fish" - the flower knife.

Su Qingluan first unfolded one of the fish steaks, diagonally spatula into fish fillets about finger thick, but each time the fish fillet could not be disconnected from the overall fish steak, every time to the end, the fish steak had to be turned over like a book, so that you could clearly see whether the fish skin had been cut and whether there was any accidentally cut off.

While cutting, Su Qingluan said to the Yang family: "Auntie, you have to be very careful when you come to me to take something, don't touch me, otherwise you should cut it off!" ”

Yang smiled: "You put your heart in your stomach, don't say anything else, just say that you are afraid that you will cut your hand, and I can't touch you when you cut something, right?" ”

Su Qingluan understands that her aunt is a serious person, and she will definitely do it if she agrees. I can't help but think of my previous life, and I was a friend who was promoted and narrowly damaged.

At that time, she was originally trying to learn this squirrel mandarin fish, and she couldn't wait to make three or five fish every day, just to practice this knife flower. It's just that those bad friends always pick on themselves when they are about to finish and suddenly jump out to scare her, and they call it "exercise Su Qingluan's psychological quality and stability." ”

Rao is Su Qingluan originally had a good temper, and he also turned the table with these bad friends.

Later, it was these people who were willing to serve as the "experimental subjects" of Su Qingluan's cooking skills countless times, and the squirrel mandarin fish ate until she vomited, and jointly gave her a set of high-end cooking utensils and kitchenware of her dreams, which made her angry.

Walking out of the memories, Su Qingluan found that the mandarin fish in his hand had been "sliced" unconsciously. The next step is to make the flesh cross-knife so that the "fillet" becomes a "fish stick", and still be able to disconnect from the skin at the top.

After all the flower knives were changed, Su Qingluan carefully put the fish meat into the green onion and ginger water that had been rubbed for half a day to remove the fishy taste.

Turning around, she went to mix a mung bean water starch and prepared some dry starch.

Su Qingluan was very focused when he made the fish knife, so he didn't realize that the fish bones had been taken away by the Yang family. It wasn't until Su Qingluan prepared the water starch and dry starch separately that he smelled the umami of fish soup all over the room.

"This fish soup smells so good!" Su Qingluan raised his nose and sniffed it, "It should be white pepper added to it, right?" "Otherwise, no matter how delicious the fish soup is, it won't be able to hide the fishy smell.

Yang smiled: "I know that I can't hide your nose, but it's not just white pepper, what if you smell it again?" ”

Su Qingluan heard Yang say this, raised his nose and sniffed it again, then turned his head and asked, "Pickled salted meat?" ”

Yang nodded: "This salted meat needs to be prepared, and the stir-fried soup tastes good!" As he spoke, he sprinkled some salt into the fish soup, which was already slightly white, to adjust the taste.

She looked at the soup and muttered, "It's also strange, why are you so white every time you stew fish soup?" I've been stewing for a long time, but it's just a little white. ”

Su Qingluan smiled and said: "Ah Niang, next time you use fish bones to stew soup, you can stew it whiter by frying it first - I found a long time ago that the stewed soup of the food fried first is easy to stew into milky white soup." ”

Su Qingluan only said the result, which made Yang dispel the idea of asking her why, otherwise unless she explained the concept of "emulsification", it would be impossible to explain why the fried ingredients were whiter.