I have a restaurant in East Sakura

There are not many dishes, the key is the structure of collocation.

In fact, the structure of the red sea bream continent map is already very harmonious, and the four cooking systems complement each other, deriving the overall situation of the entire Zhongzhou.

But from Zhao Fuyu's point of view, if this dish is really going to indicate how to cut off the taste of fate, then such a structure is not enough.

That's why there is this modified dish now.

Dragon Snapper Spark Map!

A single spark can start a prairie fire. If you want to fight against the irreversible general trend of fate, you have to do the same. You have to rely on the continuous accumulation of small trends, leaving traces of wildfires that cannot be extinguished everywhere, until one day these traces can be linked together, Form a prairie fire.

At that time, it will be fate that will fight against fate!

Zhao Fuyu has already set the tone of the cuisine, and when cooking, he will naturally integrate various techniques into the same dark line to unify it.

Fish miscellaneous is the most obvious one.

After soaking these fish in sake, it doesn't take long for them to leak out.

Because cooking doesn't require too long marinating, and even if it's the internal organs, the residual fishy smell of dragon bream is really not much. Excessive marinating will reduce the flavor of these fish offal.

This is something cooks don't choose to do.

It is the fins, because both of them are huge, with a whole bone, and the meat contained in the bone is the most delicious.

So you have to split the whole piece of fish fin again, otherwise it will be too difficult to cook.

There is no need for extra seasoning for these fish meat, just a little salt, marinate with green onion and ginger water, half of it will be battered and deep-fried, and the remaining half will be in soy sauce water.

Both methods of production are the best way to reflect the meat of the fins, so here it is.

Basically, the types of fish meat have been divided into parts, fish offal, fish back, fish fins, fish tail, fish belly, fish head, fish bones, it can be said that all edible parts have been fully utilized by Zhao Fuyu, and the rest is to prepare auxiliary materials and start cooking.

So many ingredients need to be cooked together, but the ingredients actually needed are not complicated. Onions, ginger, and garlic are all necessary, plus various peppers, and even sauerkraut, pork belly, and perilla.

Compared with the effort spent on the various parts of the dragon bream, it is much faster to prepare these accessories.

Not to mention, quite a few of them, Zhao Fuyu has already kept them in the cooking table.

So in the multi-world restaurant, those who noticed Zhao Fuyu's actions, either continued to eat the previous dishes, or the group of diners who started to discuss with each other about different things in their respective worlds, all began to lift their spirits.

Because Zhao Fuyu is officially ready to start cooking!

The first thing to deal with is not other ingredients, but fish bones!

In addition to the marinated part of the fish bones, there are quite a lot of fish bones specially reserved by Zhao Fuyu.

To boil water in the pot, you only need to put some green onions and ginger. When the water boils, put the fish bones in, remove the pitiful floating foam, then transfer it to the casserole and cook slowly.

In fact, if this kind of fish bone soup is ordinary red sea bream, you only need to blanch it with hot water, and then put it in a casserole.

It will also be a very delicious broth that hangs out, without any other accessories, just some green onion knots and ginger slices.

If you like the smell of wine, then use a whole bottle of sake instead of hot water, and the soup will taste better, but Zhao Fuyu doesn't need it.

Because what he wants to use is fish bone soup to process other ingredients, and what he wants is the pure taste of dragon bream, so naturally he doesn't need to add wine to make it superfluous.

After the fish soup is boiled, the next thing to make is the fish belly. In fact, these parts can be very delicious without any complicated techniques. Even if you just boil them in plain water, you can taste the top deliciousness with some salt.

But just like this, the taste is much worse.

Zhao Fuyu chose an extremely good cooking method for the fattest part, grilling!

A string of bamboo sticks, thread the fish, and grill it over a strong fire, accompanied by the combination of salt, chili noodles, pepper noodles and cumin noodles, plus the taste of oil and flames.

The grilled dragon bream belly is definitely a top-notch skewer, and at this time Zhao Fuyu is skewering these fish belly one by one, as for grilling it is not the time yet.

It's only true that processing can already begin.

After grabbing the scallion and ginger water and the prepared fish belly had been skewered, Zhao Fuyu changed his target and got out the fish offal and fish head.

The treatment of fish offal is actually the simplest and the most complicated, but there is no need to think about the time, and the fish head is taken out of the onion and ginger water, wiped off the water, and then put a thin layer of salt on the inside, It's ready to be served on a plate.

Put a layer of scallion knots and ginger slices on the bottom, and then support it with chopsticks, so that the fish head can be hollowed out, so that the steam can circulate during steaming, so that the temperature of the upper and lower sides is the same.

Next is to deal with the things that are spread on the fish head.

In fact, according to Zhao Fuyu's habit, it's not surprising how to deal with this fish head is steamed with chopped pepper.

However, steamed fish head with chopped pepper is a traditional dish in Hunan Province, and there are many details in it, especially the details of the processing of chopped pepper.

Choosing chopped peppers is the first step. It is best to put in not enough salt when marinating. After enough time, the chopped peppers are not salty but have a little sour taste of pickled peppers. This kind of chopped peppers is used to steam fish. It will be more fragrant than ordinary chopped peppers, and it will not be so salty, so there is no need to wash it.

The second step is minced ginger and garlic and fermented soy beans, and the tempeh from Liuyang is a must.

When steaming fish head with chopped pepper, many people only pay attention to the taste of chopped pepper, but they don’t know that steamed fish head with chopped pepper is often added with the aroma of fermented soybeans.

While refreshing, it can also increase the mellow aftertaste.

This is also the key to distinguish whether a steamed fish head with chopped pepper is traditional or not. In fact, tradition does not necessarily mean delicious, but for Zhao Fuyu, the rich amino acid flavor added with fermented soybeans is by no means comparable to that of pure chopped pepper.

Some people also add chopped wild pepper or sour pepper to the chopped pepper to increase the flavor.

But in fact, if you choose the kind of chopped pepper that uses less salt in the first step and naturally produces sour taste, then there is no need to superfluous in this step.

The increase or decrease of the taste of cooking is actually such a simple matter, sometimes choosing the ingredients is infinitely stronger than other actions.

Heat up the pan, heat the pan with cold oil, add the minced ginger and garlic, then add the fermented soya bean, wait until the taste of the fermented soya bean gradually comes out, then add the chopped pepper, this is the key to the last step.

Chopped peppers must be fried with oil to bring out the aroma and red oil, so that the steamed fish with chopped peppers can bring out the umami and fragrance of the fish head with its spiciness.

When frying, you don’t need to add salt, you can order some soy sauce and sugar appropriately, which can increase the flavor of the sauce and relieve the spicy taste while improving the freshness.

When the chopped pepper sauce is fried, it can be poured on the head of the dragon bream. After the full bedding is covered, it can be put into the steamer that has been steamed and boiled.

The time does not need to be long, depending on the size of the fish head, 12 to 15 minutes is enough.

This dragon bream is not light in weight, and each fish head is not small, and it takes about fifteen minutes.

During this time, Zhao Fuyu had to finish all the next few dishes, which was a test of his cooking skills at the same time.

And this is also the biggest challenge for Zhao Fuyu's cooking this time!