A Mouthful of Sky-high Fried Rice, Lao Tang Apprenticed on the Spot

"Wow! So beautiful!"

The extracted dragon tendons appear crystal clear under the light, like the most transparent jade.

Everyone around them couldn't help but exclaimed in surprise after seeing it.

And under the camera, the audience in the live broadcast room could see it even more clearly than everyone at the scene, and everyone was amazed.

"Oh my god, I actually got a dragon muscle!"

"This is called true white as jade, it's so beautiful!"

"God knows how OCD feels about seeing this."

"It can't be delicious, right? It must taste like jelly."

"It's no wonder that only the emperors in ancient times could afford to eat the dragon's tendons from such a big fish. It was so luxurious."

"I can't even begin to imagine how delicious it is."

After pulling out the dragon tendon, Li Yi coiled it up and put it aside. He smiled at the camera and said, "Everyone must be careful when making it at home. This dragon tendon is very brittle and can easily rupture. broken.

When cutting, it is best not to injure the dragon tendons, and when pulling, the force should be even and not sudden. "

After hearing his instructions, barrages flew in the live broadcast room.

"You think too highly of us. I have never thought of making such a difficult dish."

"Does this fish cost several thousand yuan? I have never dreamed of such treatment."

Hao Libao on the side looked at the crystal clear dragon tendons on the plate with incomprehensible eyes.

So Li Yi knew that the sturgeon's tendon was not easy to twitch, but he still dared to cut like that, so there was only one explanation.

That is the boldness of those who are skilled in art.

But if you want to practice this technique, you have to kill at least dozens of sturgeons, right?

Did this guy work in a sturgeon fish farm?

How did he develop this technique?

Confused, Hao Libao heard the sound of chopping meat, but it was Li Yi who chopped off the entire sturgeon head.

Then, he came to the pool and cleaned the sturgeon head.

While cleaning, he ordered: "Yifei, go get a bowl of soup."

"Maimai, bring over the four hairy crabs you steamed this morning and peel the roe out for me."

Since the day before yesterday, Li Yi has stewed a lot of stock in advance and set it aside.

After he washed the fish head, the stock and hairy crab roe were ready.

The girls were sharing the crab meat. Li Yi put the washed fish heads on a tray and cut some green onions and ginger.

After sprinkling some salt on the green onions and ginger, he squeezed the water hard and mixed it with cooking wine and spread it on the sturgeon head. Li Yi put it aside to marinate.

Then, Li Yi took a casserole and placed it on the stove.

Pour the soup stock into the casserole. Li Yi crushed the peeled crab roe with a spoon and poured it into the soup stock.

Crab roe enters the pot and quickly turns the soup into a golden color.

At this time, Li Yi returned to the table, cut the dragon tendons he had just pulled out into nine sections, put them into a casserole, and started to simmer.

"This dish is relatively easy to make. The main reason is that the technique of pulling the dragon's tendon is a bit tricky, so it is relatively simple to make."

Li Yi closed the lid of the casserole and said casually.

"I've been watching for a while."

Yang Shaoyue held a crab leg in his mouth, put his hands on his hips and said, "Now I just need a sturgeon to practice my skills on."

Wu Lei heard it from the side and shook his head and complained: "You can pull it off! A fish only has a tendon, how can you cook if you break it?"

"How did you know I was going to snap?"

Yang Shaoyue stared at him unconvinced and snorted: "Who are you looking down on? Be careful I slap your dragon's tendon."

"laugh!"

Zheng Jun, who was peeling peanuts not far away, suddenly sneered. Liu Yun on the side glared at him, speechless.

It was a good thing that he didn't smile. After he smiled, the old men present quickly realized the reason for his laughter, and they all suppressed their laughter for a while and had weird expressions.

"What's wrong? What are you laughing at?"

Yang Shaoyue looked confused. He took out his cell phone and took a picture of himself, then bared his teeth. Apparently he thought he had lipstick stuck to his teeth.

The audience in the live broadcast room has already begun to joke.

"Sister Shaoyue, come and tap my dragon tendon!"

"The young man is not talented, the dragon's tendons are thick and big, and they are painfully swollen. It takes a beautiful woman to pull them out."

"Let me go, how come you can think wrong about everything?"

"This dragon tendon is not that dragon tendon... It's over, I can't explain it to you anymore."

Seeing the increasingly outrageous barrage, Li Yi cleared his throat and signaled: "The house manager is doing his job."

Hao Libao also knew what Zheng Jun and the others were laughing at, but he was already past that age and had no interest in such jokes.

Now he just wants to know how to do the [Dragon and Phoenix Banquet].

After seeing Li Yi adjust the flame intensity under the casserole, he took the marinated fish head and put it into the steamer. After setting the steaming time for forty minutes, he asked: "What is this fish head?" What to cook?”

"[Glass Dragon Bone]."

Li Yi wiped the water on his hands and explained: "The keel is made from the skull of the sturgeon."

Hearing what he said, Hao Libao suddenly thought of something and hurriedly asked: "Is this skull the fish bone recorded in the book?"

"right."

Li Yi nodded and explained: "This is a specialty of the Hezhe people in the Black Province. It was a tribute in the Qing Dynasty and is more precious than bird's nests."

"I see."

Hao Libao suddenly realized it and said with some excitement: "I have read in a book before that there is a fish bone that is more beautiful than bird's nest.

I tried to do it, but it didn't work, using a large spine spine. It turned out that I had to use a skull. "

"A big stab in the spine...that's definitely not going to work."

Li Yi shook his head and explained: "The skull of the sturgeon is made of cartilage. After being stewed for a long time, it will form a gelatin. It tastes like tendons and will absorb the broth. It is very enjoyable to eat."

Hao Libao was doubtful and looked at the steamer curiously.

When he cooked sturgeon before, the fish head was cut off and burned directly.

The State Guesthouse often receives foreign guests, and many foreign guests do not eat fish heads, so he always makes fish heads into staff meals and eats them himself.

The bones in the sturgeon's mouth are indeed a bit soft and can be bitten when eating, but they are still a bit hard further up.

But he had never thought that stewing sturgeon skulls in broth could taste like tendons?

Thirty minutes passed quickly, and the aroma of broth from the casserole made everyone in the kitchen salivate.

Li Yi opened the lid of the casserole and took a look, then turned off the heat and took a plate.

Using chopsticks, he took out the nine-section dragon tendons from the casserole and placed them on a plate. Li Yi then scooped out a spoonful of the thickened broth and poured it on the dragon tendons.

The golden broth wraps up the increasingly crystal clear dragon tendons, which is like a work of art and extremely tempting.

Seeing this scene, the gurgling sounds of gastrointestinal motility could be heard all around.

Turning around and seeing a group of foodies looking at the plates eagerly behind him, Li Yi paused and then said, "Don't worry, I'll share them."

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