Siheyuan: Fatty’s Counterattack

This dish can be said to have outstanding features and difficulties.

First of all, be particular about choosing fish. It is necessary to pick longer and thinner fresh fish for knife modification. Strictly speaking, Yellow River carp is the best.

For example, carp from the south are not good. They are too fat and short, which is not conducive to modeling.

In the back kitchen, Zhao Laoer saw the fat man stretching out a fish, so he stepped forward to help him kill the fish.

Unexpectedly, the fat man stopped him and said, "I will come to this fish myself."

Is this new? The fat aunt said jokingly: "Tian Kai, go to the door and take a look. Does the sun come out in the west today?"

The fat man laughed and explained: "There may be a colleague upstairs, and I have to go into battle in person."

When everyone heard that he was causing trouble, they all paid attention to it.

How should I put it? Since it opened in the spring of 81, we have seen many things like this, smashing up places and fighting in the ring.

But every time, Fatty solved it easily, and Qili Pavilion's reputation became more and more famous.

Zhao Laoer had nothing to do for the time being, so he stood aside and watched the fat man handling the fish.

The fat man's knife was very deep, and he took out the inside of the fish's gills and the hard bones underneath, especially the fish's tail. The knife was cut almost vertically against the fish bones.

After changing the knife, the fat man picked up the carp and looked at it with satisfaction, and said to Zhao Laoer: "This is considered good."

After that, he pointed to Zhao Laoer and said: "Look at the place where the fish head is connected, the knife edge must be upright. Otherwise, if one is not handled properly, it will be easy to break."

Zhao Laoer looked at it carefully and nodded, indicating that he had learned another move.

After changing the knife, it is time to put the paste on it. This also requires attention: "When using this paste, try to make it as thick as possible, otherwise the oil temperature will not be that high when it is first put into the pot, and it will be easy to remove the paste."

If I had to name the most difficult part of making sweet and sour carp, it would be the frying step.

Especially in the pots used by ordinary people at home, if you want to fry the fish and fry it thoroughly, you basically have to pour a full pot of oil into it.

Everyone knows that oil is very dangerous when heated, so it is not recommended to do this in the family.

Even if it’s a pot in a restaurant, most of the pot’s oil is poured in at once.

Before frying the fish, the fat aunt shouted to the two apprentices: "Why are you still standing there? Hurry up and learn!"

The two boys quickly put down what they were doing and ran to the side and stood watching eagerly.

They are willing to learn, and Fatty is also willing to teach; the biggest difference between him and Silly Zhu is that he doesn't hide anything.

Among the chefs he has worked with over the years, he is willing to teach anyone who wants to learn the craft.

Like when Lao Wang asked you to learn how to make the lion's head from Fatty? At that time, even Fatty Aunt felt that Lao Wang was going too far. As the saying goes, wealth should not be given way. How could you directly ask for skills from others? ?

But unexpectedly, the fat man agreed without even trembling.

Not only did he teach, but he also taught every step thoroughly, without any intention of hiding anything.

Afterwards, the fat aunt and Liu Lan couldn't help but question the fat man: "Did you take fake medicine? Just teach me how to make a living in the craftsmanship!"

The fat man laughed at them: "It's nothing. Each person makes it in a different way, and nothing is [-]% the same. Besides, craftsmanship has to be popularized to be meaningful. Otherwise, you hide one thing and I hide another, and in the end This craft can only be watched as it is lost.”

It was then that the fat aunt realized that his nephew had such a big plan. After that, I decided to follow him all the way to the dark side.

Let’s go a step further and let’s talk about frying this fish.

The fat man taught while doing it: "The oil temperature should be heated to [-] to [-] degrees, not too low or too high; if it is too low, the fish will have to be removed from the paste; if it is too high, it will be set in one go. , it’s directly useless.”

Zhao Laoer and the other three watched him carry the fish head and tail, put them side down first, and slowly put them into the pot to dip and fry; after a while, they pulled the fish in the oil. When I was pulling it, I said to my two apprentices: "Did you see it clearly? This step is the key. There must be such a pulling step. After you finish pulling it, do it like this and turn it over."

As he spoke, Fatty turned the fish over. Place the head of the fish towards the tail, and plate it into a shape with the head high and the tail low, so that it will stand upright when placed on the plate.

During the entire frying process, the mouth of the fish should be slowly opened, and the belly of the fish and the knife edges on its body should also be fried until it opens.

Once they are all open, the fish is considered ready. Next is the process of cooking the juice.

When cooking this sauce, be sure not to use tomato sauce to color it.

Someone wants to make a fuss. Ketchup was available in 84? The answer is yes, Heinz ketchup was already available.

Many restaurants now use this product to mix colors because it is so simple!

There are not many people like Fatty who only use sugar, soy sauce and vinegar to mix color.

When the juice is cooked, slowly pour it on the carp. During the process of pouring the sauce, the fat man also said to his disciples: "Do you see these corners at this time? Take a spoon and knock them off like me. You know?" Why do you need to knock it? Otherwise, the dish will look like a hedgehog when it is served, and it won’t look good with all its limbs.”

When the fish was done, Liu Lan took it to the plate himself.

When the food was served, the fat man became more and more certain that the old man was traveling with him.

Only his colleagues would start tasting a dish from its appearance like him.

The little old man gathered around the table and looked at the dish carefully from several directions. While looking at it, he called a middle-aged man next to him over: "Come and tell me."

The middle-aged man first hugged the fat man's fists and showed his identity through the courtly etiquette. Then he watched carefully like the little old man.

After a while, he said: "Master Chen's craftsmanship is so superb that the disciples are willing to be inferior to him."

The little old man looked at him with satisfaction and said: "There are mountains outside the mountains, and there are people outside the people."

The apprentice bowed to show that he was taught, and then he asked the fat man: "Did you come up with this method yourself, or did someone teach you?"

Does Fatty say that these skills were taught to him by the Stardew Valley system? I can only admit it openly: "I figured this out myself."

The little old man commented affirmatively: "This is a good idea. Come and take a look. The fish opens its mouth, gills, belly, and the knife edges on the fish like this. This shape is very successful. Just like me We Shandong people are the same, open and bright! You must learn this practice after you go back."

Hey, this old man! If Lao Wang hadn't brought him here, Fatty would have asked someone to notify Ben Leihu and ask him to bring someone to copy the guy...

After plagiarizing without any burden, the little old man continued to comment on the dish: "Okay, okay, this shape is better than most restaurants. Especially these corners and corners have been specially processed, very carefully. "