delicious master

323 Octopus Soup
Watching the three brown bears gather together, licking the stewed fish meat and fish bones in the basin.

Zhong Hai compared the difference in combat power between the two sides, and in the end he could only shed tears of humiliation.

This is too much, even if you give it to a dog, you won't give it to him! ! !
Sadly, he looked at Tang Xiaokang. It was the first time Zhong Hai had encountered such a situation after being a village tyrant for so many years.

Brother, I am a village bully!Can you save face? ! !

……

Tang Xiaokang, of course, took Zhong Hai's sad look as a sign of ignoring him. He was not willing to give you good food, and insisted on competing with the dog for food. Tang Xiaokang really couldn't understand what was wrong with this.

The fish soup is almost ready, and Tang Xiaokang starts to make fish heads.

The dish he is going to make is called Kaiyu Soup. It used to be the first dish among all fish and eight flavors, and it has been passed down for hundreds of years.

This dish has made a mark in the Tang family's menu, but the most important thing is that it was the last dish left by an ancestor of the Tang family before his death.

Of course, the actual steps to remove the fish soup are many times more complicated than this, and it is also necessary to choose grass carp that is more suitable for soup.

The dish made by Tang Xiaokang today is at best a simplified version.

The cooked fish head is deboned with chopsticks, and all the bones on the fish head are removed. The most difficult thing here is the way of deboning the fish head.

This is the practice method of making authentic fish soup. Only when the fish head can be really disassembled can you start to try the real fish soup.

But it also started with deboning the grass carp. Tang Xiaokang thought it was a hellish difficulty in retrospect.

It is too difficult to remove the bones of grass carp, but the method for the fish head in front of us is much simpler.

Especially fat betta fish like silver carp.

After practicing for so long, Tang Xiaokang finally came into use. He used chopsticks to slowly take out every bone in the fish head.

Because the fish head has become very tender and smooth after being fried and stewed, Tang Xiaokang took out the whole fish head with only a light force, without even damaging the appearance of the fish head.

This hand really made many people exclaim in disbelief when they saw it.

It was as if Tang Xiaokang had a pair of see-through eyes, he could see any fishbone on the fish head clearly, and he could easily take out the fishbone inside.

"6666! This hand scared me!"

"Master Tang is really a master. He is so skilled that my scalp goes numb just by looking at him."

"Mom asked me why I was watching the video on my knees..."

……

The disassembled fish heads were arranged in the original order. The whole fat head fish was disassembled, and there was not much change. Except for the lack of bone support, it still looked like the original fish head.

On the other side, the fish bones removed by Tang Xiaokang are also placed together in the shape of fish heads at this moment. This kind of craftsmanship makes people dumbfounded.

"Brother can, how did you do it this way??"

He was also stunned to see Tang Xiaokang quickly deboning a fish head, so relaxed and freehand in front of him, that it didn't even affect the appearance of the fish head.

Zhong Hai had to admit that he was really sour. If he could learn this skill of 13, how many girls would be fascinated by him in the future.

"It's very simple. You buy two fish heads every day, take one apart in the morning and one in the afternoon. When you can take apart a thousand fish heads, you can even take them off completely with your eyes closed."

The words were extremely relaxed, and it sounded as simple as eating sesame oil and vegetable buns instead of porridge in the morning...

A thousand fish heads?

After thinking about it in his mind, Zhong Hai wasn't even sure if the space in his home was enough for a thousand fish heads.

His face was almost turning green, Zhong Hai only wanted to say one thing about Tang Xiaokang's unique skills at this moment.

I'm sorry to bother you, and I'll take my leave!

"OK! Kai Cunba is lore."

"A thousand fish heads? A ruthless man."

"To be honest, no one really thinks that you can remove a thousand fish heads, right?"

……

Seeing Zhong Hai's appearance, Tang Xiaokang smiled silently.

Just a joke, do you really think that brother dares to come out and pretend to be X if he has no skills?

After dismantling the fish head, pour the long-simmered fish soup into the casserole. Because there are two people, Tang Xiaokang took out two casserole this time.

Fifteen catties of big silver carp, a large pot of spring water, and finally two servings of fish soup were barely enough to fill the two casseroles.

Tang Xiaokang heaved a sigh of relief seeing the barely enough fish soup for two servings. He was really afraid that the fish soup would not be enough by then, so it would be a little embarrassing.

The freshly cut tangerine peel is put into the fish soup. Although it is said to be a fish soup, it is not very complete.

This dish is a dish adapted by my great-grandfather, in order to make it easier for future generations to practice dismantling fish soup. It is a dish used to lay the foundation.

And if you learn this dish well, you can make another famous dish, an extremely wonderful Su-style famous dish.

Heat up the pan, pour oil, and then put the whole fish head meat into the pan and fry until it is fragrant.

The smell of the fish head itself will be stronger than that of the fish, so the completely disassembled fish head needs to be fried again until the fishy smell is removed, and the taste will return to a more fragrant fry.

The fish heads were fried and poured into two casseroles respectively. The milk-yellow fish heads looked very fragrant. When the fried fish head meat was put in, the mere sight of it made people swallow it. saliva.

Put the cooked shredded shiitake mushrooms and fungus into it.

Start to simmer in a pot, and cook slowly on a low heat, so that the aroma that was originally simmered becomes softer.

Then the seasoning began to appear. It doesn’t need a lot of things. Add salt to increase the feed, a little sugar to enhance the freshness, and finally pour some old mother’s fresh chicken juice, and the strong aroma becomes more complex.

The soup has also become more milky white, the fish head is rolled from time to time, served with shredded mushrooms, fungus, and tangerine peel, with a hint of sweetness in the aroma.

Finally, thicken the soup with gorgon powder water to make the soup thicker and turn it into a real soup.

Finally, add loofah and chives, sprinkle with pepper, and add two drops of sesame oil.

Zhong Hai eagerly stood next to the two casseroles and walked back and forth. Zhong Hai couldn't wait for a long time. This thing was so fragrant. There was no fish or fish. Now Zhong Hai only had casseroles in his mind. The fish soup in it is gone.

"Hurry up, bullet screen body protection, I can't stand it, this is too delicious!!!"

"Brother Hai, my brother's cancer is in the most advanced stage. He will die in two years. He wants to taste the fish soup in this casserole before he dies!"

"This soup looks really delicious, and tears flowed from the corners of my mouth... woo woo woo."

"Come on, come on, let's serve the meal, hurry up and serve the meal!"

The fragrance is wafting, and today's Dongju is also very delicious.

(End of this chapter)