Fishing master, the fish I caught are very valuable

"Pot wrapped meat, the traditional famous dish of the capital of the Far North Province, according to legend, came from the last years of the Manchu Qing Dynasty, the chef in the Daotai Mansion created in order to entertain foreign guests, there are two kinds of cooking sauce and lying sauce, and the method is as follows......

".

"Back to the pot meat, Shu called boiling pot meat, one of the traditional famous dishes of Shu, according to legend from the last years of the Manchu Qing Dynasty, Shu Ling surnamed Hanlin, officialdom frustrated, retired home after the institute created, there are garlic seedlings back to the pot, green pepper back to the pot, lotus white back to the pot, potatoes back to the pot, etc., the practice is as follows......

".

"Cumin mutton, a dish in the new province, the origin is unknown, it is best to use delicate lamb hind leg meat, there are many cooking methods, there are different practices in various places, the detailed methods are eleven, and the methods are as follows......

".

When Xiang Ye saw these dishes, many of these dishes automatically popped up in his mind, and according to the information that popped up in his mind, if he wanted to make it, it was estimated that it would be more delicious than these dishes.

Thinking of this, Xiang Ye couldn't lie down, couldn't help but turn over and sit up, and went to the kitchen to take a look first, although Xiang Ye hardly eats at home, but occasionally eats, so there are still some vegetables left in the refrigerator that Ai Bai usually uses.

Then Xiang Ye's mind flashed, and he remembered the fish frozen in the refrigerator.

And the crunchy grass carp he had eaten last night.

Now that you know how to do it, you can try it!

Thinking of this, Xiang Ye also walked to the freezer and fished out a grass carp that looked relatively small from it, but even if it was small, it weighed fifteen or six catties.

After a day and a night of freezing, this thing should be completely frozen, and Xiang Yehua melted it for a while, and then began to clean up.

Scales, clean up the contents of the stomach, Xiang Ye's luck is good, this grass carp is a female, so there are a lot of fish roe in the stomach that have not grown, in addition to this, there is also a fish bubble Xiang Ye remained, although his consciousness told him that fish intestines can also be eaten, but Xiang Ye has no interest in the intestines of all animals.

After cutting open the belly of the fish, Xiang Ye found for the first time that the teeth of the grass carp were grown in the throat, and the fish may be a little big, and the teeth were particularly sharp and thick.

After handling the fish, Xiang Ye also chopped off the head of the fish, and then shaved off the flesh on both halves of the fish's body.

Today, Xiang Ye is going to make two ways to eat, one is to eat shabu-shabu, and the other is to make a dry pot, in fact, Xiang Ye originally wanted to make the kind of grilled fish that was yesterday.

But the problem is that he doesn't have an oven for grilled fish, so he has to settle for the next best.

As for the head fish and the fish bones in the middle, it was just a moment before I took it to make soup.

After determining the method, Xiang Ye also got up and down and began to slice the fish.

I have to say that the skills given by the system are really bugs, you know, Xiang Ye really hasn't cooked anything before, but now when he picks up the kitchen knife, the technique is called a stable, sliced fish fillet, thin and thick, and the bones and fish heads are chopped off.

Then prepare to boil the soup, first fry the minced fish head and fish bones, then put a few slices of ginger inside, and then pour cooking wine.

Therefore, the original fishy smell of this fish should be much smaller, if it is farmed, then it is best to marinate it first, otherwise the fishy smell is not easy to remove.

When the fish head and bones are almost fried, start hot water and cook slowly.

At the same time, open another stove, first put the cauliflower, enoki mushrooms, and potato chips used for making a dry pot into the oil, and then put the fish fillet meat in the oil again.

Then there is the process of stir-frying in a dry pot, leaving the bottom oil in the pot, then putting in the minced garlic and stir-frying, and then putting the sauce, the bean paste of Shu is definitely to be put, and then you can also put some spicy sauce because of your own taste, or garlic hot sauce, chili sauce and the like, after frying the red oil, add the dry chili segment, put in the fish, oyster sauce, cooking wine, light soy sauce, sugar, salt, and then point in a little chicken essence to enhance the flavor.

After stir-frying evenly, add cauliflower, potato chips, stir-fry again, and when it is about to come out of the pot, pour in some pepper oil, the taste is rushed, wow, even Xiang Ye feels that his mouth is constantly secreting saliva, and it seems to be even more delicious than last night.

At this time, the fish head and fish bone soup stewed over there was also ready, Xiang Ye poured it into a small pot, then heated it with an induction cooker, and served it on the table.

Smelling this fragrance, Xiang Ye couldn't help but raise his eyebrows, this smell rushed straight to his mind from his nostrils, this smell is really amazing!

He tasted the dry pot first, spicy and fragrant, the fish meat is actually more crispy than the one he ate last night, you must know that Xiang Ye's fish has been frozen for a day and a night, and it must not be as fresh as yesterday, but even so, what he made is more delicious than what the store made yesterday, of course, this is not to say that the store can't do it.

If ordinary people can score 60 points for cooking at home, then ordinary restaurants are probably between 65-70 points, and the level of that store can definitely score 85 or even 90, but it is still a lot worse than Xiang Ye.

The master level, as mentioned earlier, is basically the top existence in the profession.

Now Xiang Ye said that he is a chef at the state banquet, and there is no big problem with him.

That's how exaggerated he is!

The fish he eats carefully cooks is sure to be more delicious than the one sold outside.

Just as Xiang Ye was eating happily here, suddenly he heard the sound of a key opening the door, and then he saw Abbey walking in from outside.

As soon as Ai Bai opened the door, the fragrance in the room wafted out directly.

Got into Abbey's nose too!

"Damn, what about you kid eating alone at home?" Abbey's eyes lit up as soon as he raised his nose, and then he screamed excitedly.

"Fart alone, I can't get some food by myself when you're not at home, right? aren't you moving, why are you coming back?"

"Hey, don't mention it, the old man and the old mother-in-law are here, I can still stay there!".

Hearing Xiang Ye say this, Ai Bai also smashed his mouth, and after changing his shoes, he couldn't wait to run over, and without washing his hands, he directly took a piece of dry pot fish meat with his hand and threw it into his mouth.

"Hmmm!mmmm!Hmmm!Hmmm!Hm

As he shoved it into his mouth, Abber exclaimed excitedly.

"I bought the yarn, I caught it yesterday, and I made one. Hearing Ai Bai say this, Xiang Ye also said casually.

"You...... Hearing Xiang Ye say this, Ai Bai looked at him a little confused.

"yes, aren't the fish scales and intestines still there? Pointing with his chin at the garbage that had not been thrown away in the distance, Xiang Ye said calmly.

But Ai Bai can't calm down......