After looking around.
Su Chen smiled." It's just a small attempt. I might not be able to do it yet."”
Su Chen did not hesitate at all.
A golden light flashed in his mind.
It should be hard.
He pulled the fish out of the water and hit the fish head with the back of the knife.
Fish shops generally used steel brushes or electric brushes for fast speed and high efficiency.
If he killed the fish himself, it was best not to use a brush because it would scratch the skin and affect the taste.
He used the kitchen knife to carefully scrape the fish scales.
There were a few parts that were easily overlooked, such as the fish belly and the area under the fins.
Su Chen, who had a mild obsessive-compulsive disorder, shaved clean.
Some people said that fish heads did not need to be scaled.
This wasn't pickled fish or pickled fish. If the scales weren't removed, it would affect the taste.
Boss Su didn't agree at all.
Jianghu dishes were crude and unconstrained. When one ate them, one could taste the grudges of the chivalrous Jianghu.
But for the sake of the martial world, he would be martial world, and for the sake of being bold, he would be bold.
Among all the fish, only carp had a fishy smell. Other fish generally didn't have a fishy smell. Even if they did, they wouldn't have any fishy smell.
That was too low.
After everything was settled, the most important step would begin.
Cut open his stomach.
People who didn't know how to kill fish often failed at this step.
For example, if the bile was cut open, the bile would stick to the fish meat. Even if it was washed repeatedly, the fish meat would still have a faint bitter taste.
In addition, he had to be careful when using the kitchen knife.
The belly of the silver carp was relatively smooth. After removing the scales, there would be mucus produced. If he was not careful when using the knife, he would hurt himself.
In order to prevent this from happening, Su Chen chose to cut the fish belly with scissors.
He dug out his internal organs and found two large lumps of fish oil inside.
Other than the fish oil, the swim bladder and liver were left behind.
It was a pity that this fish didn't have eggs. Otherwise, it would be more fragrant the more you chewed it.
After cleaning the internal organs, the black membrane on the inside of the fish belly had to be cleaned.
This film was very fishy and would affect the taste.
It was much more fishy than those so-called fishy threads.
Sichuan cuisine chefs all had a beautiful kimchi kung fu.
The latter part was not simple, which referred to the amount of ingredients, the steaming time, and so on.
Cooking was a skill that placed great emphasis on experience.
The same ingredients, the same ingredients, the same steps.
However, different people would have different tastes when they made it.
The only difference was his cooking experience.
He threw the fish body into the basin beside him and placed the fish head on the chopping board.
He chose Sichuan pickled peppers and added ginger to remove the fishy smell and enhance the fragrance.
From the outside, the bright red chili and yellow ginger looked as if they had just been put in.
The bright red chilies emitted an intoxicating spiciness, which was especially appetizing.
When it was steamed in the pot later, it would be placed under the fish head. The taste of the soaked ginger would be perfectly absorbed by the fish head.
The main reason why the fish head with chopped pepper was simple was that there was the existence of chopped pepper. There was no need to add any other seasonings at all. The saltiness was adjusted by the chopped pepper.
Therefore, the number of chopped peppers used became the key to the success or failure of this dish.
I'll teach you how to cut. First, remove the big bone in the middle, then remove the ribs. This way, you can slice the fish.
Although he had never cooked fish before, he knew this step.
The knife was cut from the tail of the fish, along the spine of the fish.
Be careful not to cut your hand. Use a towel to cut it. Remember, it's better to give in a little more than to cut the bone. The spine of the fish is very hard. Be careful not to jump or slip.
Because the blade was close to the fish bone, Su Chen could clearly feel the uneven joint patterns on the fish's spine.
The back half of the fish was easy to cut. As long as the fish did not slip on the cutting board and the kitchen knife did not use too much force, even a novice could easily cut the fish meat off the fish spine.
The difficult part was the first half.
Due to the existence of the ribs, when he first cut it, he could not tell if he had cut the ribs or the spine.
It was easy to cut through the ribs. He just had to cut them off forcefully.
However, if he cut into the spine, he would use too much force and the knife would jump.
The so-called jumping knife was not the jumping of the kitchen knife, but the fact that the knife edge would change direction unconsciously when the force was too strong. Under the effect of inertia, it was easy to slice out diagonally from the fish meat and even hurt the left hand.
Su Chen's cutting was relatively stable. In addition, half of the fish's body was connected to the head, so there was not much fish meat that was really connected to the ribs.
As a chef, he had to cherish the kitchen knife in his hand. The fish spine is so hard that the front half of the knife will be damaged if you use it to cut this kind of bone. The latter half was thicker and was suitable for cutting some bones with lower hardness, such as chicken bones.
When he reached the edge, he switched to the Bone Cutting Blade.
The chopping knife was the most commonly used kitchen knife, also known as the civil and military knife.
It was not as easy to slice and shred as a slicing knife, and it was not as good as a more professional bone cleaver when cutting bones.
For example, now, facing the hard fish spine, the chopping knife was somewhat powerless.、
If he were to chop it rashly, it would easily cause the blade to curl or collapse, causing irreparable damage.
Then, he took the slicing knife and began to remove the ribs on the fish meat.
Then, he cut open the rib fan and placed it together with the fish spine.
There was no need to blanch or marinate the fish bone soup. He just needed to add water and boil it.
This was because fish soup had a umami taste. Adding spices would cover up the umami taste of the fish bones.
There was no need to add any spices. He only needed to add some onions, ginger, and cooking wine.
After the steamer boiled, he placed it in the steamer and began steaming.
Steaming the fish head was very troublesome. If he did not control the time well, it would either be uncooked or overcooked.
The salt and pepper fish fillets were made by deep-frying the sliced fish fillets. After frying them until they were crispy, they could be served after sprinkling salt and pepper on them. The difficulty of this dish was the fish slices. If they were too thin, they would be fried through easily, and the fresh and tender taste inside would not be able to be tasted. If it was too thick and could not be fried thoroughly, the fish meat inside would taste fishy.
The fish slices were even in thickness, and the knife edge was neat. From entering the knife to retracting the knife, it was almost done in one go without any pause.
The salt and pepper fish slices needed to be marinated for twenty minutes. If he wanted to eat them with the fish head, there was not enough time.
With the system, he could do whatever he wanted!
After cutting the fish slices, Wei Junming placed them into a basin and added ginger slices, onion slices, five-spice powder, and salt to marinate them.
First, he used a small fire to roast the pepper, then he baked the salt to dry the water.
He poured the pepper and salt into the food processor and crushed them. The pepper and salt production was done.
He turned off the fire in the steamer and opened the lid.
Immediately, an alluring fragrance wafted out.
Steaming the fish head, this step must not be skipped. Only by stewing it like this could the garlic fragrance seep in. Moreover, lifting the lid of the pot was beneficial for some mixed flavors to float out.
The fish skin would also become tight when it came into contact with cold air, causing gaps to appear between the fish meat and the fish skin. If he covered it now, the taste of the chopped peppers would seep into the meat more easily.
However, many delicious dishes relied on such small flowers to win.
Cooking was indeed a skill, not just a craft.
The hot oil that was poured on it seemed to have given the fish head a soul.
If you were a spicy-eater, you could sprinkle some chili noodles before splashing the oil, just like how you did with pickled fish and boiled fish.
Sichuan Cuisine originated from the bottom of society. From the beginning until now, there had never been so much red tape.
All the dishes revolved around the delicious taste.
There was neither the court etiquette and complexity of Shandong cuisine, nor the deliberate carving skills of Huaiyang cuisine.
As long as it was delicious, he could cook it however he wanted.
He didn't pursue the beauty of those empty forms.
He didn't pursue the beauty of those empty forms.
Putting everything else aside, the fact that hotpot alone dominated half of the food industry was the best proof.
However, based on the salt and pepper ribs, salt and pepper frog, and salt and pepper crispy meat, the taste should not be too bad.
Dried fried fish slices were already delicious. There was no reason why they would not taste good when sprinkled with pepper and salt.
The fresher the ingredients, the simpler the cooking method. Only when the ingredients were not fresh would they need to put in a lot of ingredients to suppress the taste.
He started to boil the oil again. As for the rice in the bowl, it was even better.
The rice was already steamed perfectly, and it was wrapped in the fragrant braised soup.
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