Zhao Fangming unloaded the head of the fish, and the meat on both sides of the fish was sliced.

Gu Siwei looked at it and said: "Chop the fish bones and fish heads, put them in the pot of white soup, and the fish slices are thin, not too thin, but not too thick, and they should be put in the unboiled water for almost a minute or two to cook."

"Do you want the fish skin?" Zhao Fangming asked more.

"The fish skin has no effect," Gu Siwei said as he prepared the ingredients.

The two of them were busy separately, and after a while, Zhao Fangming slice the fish, and the fish head and fish bones were also chopped into pieces and put them in different basins.

Gu Siwei took the sauerkraut here, but when he wanted to find pickled peppers, he was a little difficult because there were no pickled peppers.

"Siwei, what are you looking for?" Zhao Fangming saw Gu Siwei frowning and flipping on the material rack, so he asked out loud.

"Is there a pickled pepper? If you want pickled peppers from Sichuan, it is best to make pickled peppers made of wild mountain peppers, so that the taste is the most positive," Gu Siwei said.

Zhao Fangming smiled bitterly when he heard this: "Isn't it okay to do without that thing?" It's hard to have sauerkraut here, and where else can I have that thing."

Gu Siwei was right when he thought about it, this side is a little far away from Sichuan, and the transportation capacity of this era cannot be compared with the future, so he said: "It's okay if you don't have it, but the taste will be poor."

"What's next?" Zhao Fangming asked.

"All ready?"

Gu Siwei asked, and saw that Zhao Fangming had finished the fish fillets and the fish bones were all placed, so he said: "Stir-fry the fish bones with meat oil, and there is no problem with hanging a white soup, right?" ”

Zhao Fangming smiled: "What's the problem, do you want to add pepper?" ”

Seeing that Gu Siwei ordered a little guandi, Zhao Fangming began to get out of the pot and prepare to hang white soup with fish bones.

Gu Siwei picked up the fish fillet, ready to starch the fish fillet, first put water on the fish fillet and wash it twice, after washing, use a clean cotton skin to suck off the water on the fish fillet, the water is almost absorbed, and give a little salt on the fish fillet to make a bottom taste.

While operating, he explained to Zhao Fangming: "The salt should be slightly more, so that it will taste good, and after adding salt, stir it in one direction to catch the fish fillet."

Qiao Yitong stretched out his head at this time and asked, "What is Shangjin?" ”

"It's just a little sticky to scratch, that's it."

At this time, Gu Siwei had already grabbed the fish fillet and showed it to Qiao Yitong, as for Zhao Fangming, there was no need to explain, he was a cook himself, if he didn't have this knowledge, he wouldn't be a cook.

"Give two more egg whites, continue to catch, the next thing is to use starch, there is really no starch flour will be on it, I like to mix it into such a paste, and the egg white is almost sticky, pour the starch paste into the fish fillet and continue to mix, wait for each fish fillet to hang on the pulp, even if the preparation is completed......".

Gu Siwei's side of the operation, Zhao Fangming understood it, but Qiao Yitong looked a little blind, but fortunately, he also learned to play, for Gu Siwei is nothing more than a few more questions.

Gu Siwei prepared the fish fillet here, and Zhao Fangming's fish soup over there was also hanged.

Took over the fish soup from Zhao Fangming's hands, skimmed out the fish bones and fish heads with a colander or something, leaving only the soup, and then started the pot again, put oil on it and began to fry the sauerkraut, after the sauerkraut was fried, put in the fish soup, began to season, put in sugar, pepper, monosodium glutamate, etc.

Wait for the flavor to be good and the sauerkraut is cooked, take out the sauerkraut, turn to low heat and wait until it seems to be open, and put the fish fillets in turn, and put the fish fillets one by one when they are released.

Push it along the edge of the pan with a spoon for a while so that the fillet is cooked.

When you pour all the fish fillets and fish soup into a large soup bowl with fish bone sauerkraut, the aroma of umami in the sour flavor comes out at once.

"That's it?" Qiao Yitong swallowed his saliva.

Gu Siwei said: "There is one last step."

At this time, Gu Siwei scooped a spoonful of oil into the pot and turned on the high fire, sprinkled some garlic paste in the center of the sauerkraut fish bowl, waited for the oil to be hot, put half a spoon of dried chili peppers in the spoon, picked up the wok, and poured the oil directly into the spoon, so that the hot oil and the dried chili peppers in it had the first reaction.

Hover in the air for a second or two, and don't wait for the dried chili peppers to turn black and pour directly onto the garlic puree in the pot.

Zira!

Gu Siwei's favorite thing to do when making sauerkraut fish is to listen to this zigzag sound, as soon as there is no such zila sound, Gu Siwei will feel a little less taste when he eats fish.

Put a few more small pieces of coriander in the pot, so that a pot of sauerkraut fish is ready.

This little fragrance, in the words of decades later, is to scratch it, and the small flavor comes out.

In general, this dish is not difficult for a chef like Zhao Fangming, as long as you look at it, there is almost no problem, the important thing is the ingredients, as well as some small details in the preparation process, and in the chef's line, these small details often determine success or failure.

Gu Siwei didn't hide it, and Zhao Fangming naturally quickly understood the trick.

"Taste it, it smells so good...... The sour and sour "Qiao Yitong was already a little greedy at the moment and couldn't stand it, so he went directly to the table with the basin.

Gu Siwei and Zhao Fangming followed behind, and the two talked about the dishes while walking.

Zhao Fangming is a cook, and as soon as he smells the taste of the dish, he knows that the dish must be good, and it must be popular when it is served on the table, so he mentions what he doesn't understand and what he doesn't understand.

Gu Siwei explained here, and then said with a little regret: "There is no pickled pepper, there is a little less flavor, if you want to make something more authentic, then you have to wait."

"You're in the house?" Zhao Fangming asked.

Gu Siwei nodded: "I have one jar or two jars at home, but I don't know how it tastes."

If he hadn't done it today, Gu Siwei would have really forgotten about the stubble of pickled peppers, he only thought about sauerkraut, and didn't notice this crucial little supporting role.

"How do you make pickled peppers?" Zhao Fangming asked.

Gu Siwei said. This thing is even simpler, in Sichuan, I am afraid that any housewife can make it, of course, the taste of each person's production is different, our Chinese food is like this, the same dish, Hunan people make it is the taste of Hunan people, Hubei people make it with the flavor of Hubei, which is quite remarkable.

The new dish was served, and everyone lifted their chopsticks.

"Hmm! Delicious, delicious! ”

Qiao Yitong put a piece of fish in his mouth, and was immediately conquered by the taste, and he couldn't think of any fresh adjectives, so he couldn't stop saying that it was delicious.

After Zhao Fangming tasted it, he couldn't help nodding.

At this time, the materials are very scarce, many times stay in the category of filling the stomach, even if it is good to eat, it is just braised pork these things, the reason why sauerkraut fish will expand rapidly from Sichuan to the whole of China is not unreasonable, this small taste is directly scratched the tip of our Chinese's stomach, whether you are a northerner or a southerner, you can always make a satisfying sauerkraut fish according to the dietary characteristics of your hometown.

Gu Siwei ate it for a while, and then began to talk about the shortcomings: "The biggest failure is the lack of pickled peppers, and the fish fillets are not very good, and the cooking heat is a bit too old, and the fish meat is a little old, and I haven't done it for a long time, and my hands are a little ......raw."

"It's good, what else is there to say about this dish" Qiao Yitong felt that what was this called sauerkraut fish was really delicious, fresh and appetizing, not to mention anything else, he could do three bowls of soup and rice alone.

Zhao Fangming listened carefully and felt the shortcomings of what Gu Siwei said.

Gu Siwei said: "In fact, there are many more derived from this dish, such as fatty intestine fish, such as sour radish fish, and it can be made into boiled fish ......."

When Zhao Fangming heard that there were still so many tricks, he immediately said: "Speak slowly, I'll take a note."

Gu Siwei smiled: "Don't remember it now, eat first, and I'll say it slowly when I'm done eating later, you can remember it slowly."

Zhao Fangming sat down again.

With the presence of sauerkraut fish, the other dishes are behind, not because they are not delicious, but because the taste of sauerkraut fish is so appealing that the more people eat it, the more they want to eat it, especially those who eat it for the first time.

There is also Gu Siwei's craftsmanship is still very good, and he can be regarded as a person who has worked this dish, the reason is very simple, he loves to eat himself, how can he not make it.

The three of them were eating when suddenly the door of the room was pushed open.

The three of them looked back and found a person standing at the door, in his forties, with a Mediterranean hairstyle, that is, hairless in the middle, wearing a tunic, and a pen pinned to the pocket of the tunic, and at first glance they knew that it was a cadre.

"Director!"

As soon as he saw this person, Zhao Fangming immediately stood up.

As soon as he heard Zhao Fangming greet him like this, Gu Siwei also stood up.

Qiao Yitong knows this person, he lives in this neighborhood, it can be said that as long as he is a little hearty, then it is impossible not to know someone who has a small position in the factory nearby.

"Xiao Qiao is also here, Xiao Zhao, what is so fragrant this big night, I smelled the fragrance as soon as I passed by here," said the director of Mediterranean with a smile.

People still don't understand what this means, so Zhao Fangming introduced Gu Siwei, and then directly asked the director to sit down and added wine cups and chopsticks.

In this way, the original three-person meal suddenly became four.

"Hmm, this new dish is good, Xiao Zhao, you shouldn't be right, since there is such a good new dish, why don't you make it tonight?" Director Mediterranean was attracted by this taste as soon as he tasted it, and immediately complained about why Zhao Fangming didn't make this dish today.

Zhao Fangming said with a wry smile: "There is no way."

Gu Siwei didn't wait for Zhao Fangming to speak, and said with a smile: "One of the ingredients we only brought here tonight, and it is unlikely that it will be done before ten o'clock, probably because of this reason."

Gu Siwei was not interested in letting this person know that he could cook, and he didn't want others to know that Zhao Fangming learned this dish from him, he was afraid of trouble.

As for what the trouble is, he doesn't know it himself, in short, more things are better than less, Zhao Fangming is a chef, he knows a few specialty dishes without a problem, Gu Siwei is not in this business, what to do with this false name.

Zhao Fangming knew Gu Siwei's thoughts.

Director Mediterranean didn't think of this stubble, so he said a few words to Zhao Fangming, and asked him that at noon tomorrow, this dish must be served, so that the leaders who came over could taste it.

(End of chapter)