Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

The fish skin and meat are separated on both sides, and the translucent spines in the crystal fish meat can be clearly seen.

Immediately, Jiang Feng raised the knife and chopped the fish into large pieces.

Translucent thorns are revealed on the cross section.

Jiang Feng simply sat on the chair, carefully and slowly pulled out the thorn.

His movements are actually unremarkable, as long as he has patience, anyone can do this kind of stabbing method.

But I can't tell why, when watching him do this, it feels very entertaining.

Seems like a treat.

"Can you still do that?"

"That's right! It's the big thorn. I accidentally stuck it between my teeth when I ate it last time. I almost got an infection!"

A message popped up on the barrage, and the number of people watching it continued to increase.

Jiang Feng didn't respond for a while, and focused on jumping on the fishbone.

Although Xiao Cai made the stuffed sour fish this time on a whim, in line with the attitude of being responsible for the dishes, he still showed 120% patience and meticulousness.

"Okay, take out all the fish bones and put them in the water with the fish scales to soak."

"Otherwise, if it is exposed to the air for too long, the fishbone will dry out and affect the taste.

While interacting with the audience in the live broadcast room, Jiang Feng tidied up the table with his hands and feet, and put the small handful of fishbone in the water.

Immediately afterwards, he began to deal with the big bones.

There is a complete bone in the middle of the fish's body, which can be regarded as a fishbone loosely.

In order to ensure the integrity of this fish, Jiang Feng naturally would not give up this bone.

After cleaning, a fish has been disassembled until the skin, meat, and bones are clearly separated.

"Okay, it's time to cook. In fact, this dish is very easy to make. If you are interested, you can write down the steps and learn how to make it at home."

Jiang Feng took the time to glance at the extremely lively barrage without stopping, and prepared several large bowls and accessories.

"Mushrooms, ham, fungus, and some other things you like, all cut into small cubes."

"Then change the fish meat into a knife and chop it into fish paste together with the auxiliary ingredients. Be sure to pay attention to the fineness of the fish paste is closely related to the final taste of this dish. If possible, try to chop it as finely as possible.

"Of course, don't use the wall-breaking machine opportunistically, the dishes made by hand have soul."

After Jiang Feng finished speaking, he chopped the fish meat (aeaj) into fine fish paste.

It is not a success until the fish paste sticks to the back of the knife.

"No, no, he really wants to teach us!"

"How can warm lips say such cold words! You still want me to try it at home? Before the test, the fish is three or two weights, and after the test, it must be at least half a catty!"

"Did you chop your fingers into it upstairs? Remember to chop it a little bit, otherwise it will affect the taste.

"Wuuuu up master, don't lie, really don't lie, I can't do it at all!"

When Jiang Feng lowered his head to chop the fish on the barrage, there was joy.

Everyone knows that these precious dishes that have long been lost are like home-cooked dishes in Jiang Feng's hands, but if they take part in the battle, it is estimated that they will be successful in their lifetime.

If you compare people, you will die, if you compare goods, you will throw them away!

"Okay, it's more than half done here."

Jiang Feng wiped the sweat dripping from his forehead with his wrist, smiled slightly, and showed the fish paste in the bowl.

Crucian crucian carp, which is very fresh in itself, turns beautiful pink after being chopped into mud, and its delicate texture even looks like silk.

"Next, I need to deep-fry the fish bones. I will deep-fry them quickly in hot oil, so as to lock in the umami flavor of the fish bones to the greatest extent."

"In everyone's impression, fishbone is actually not delicious. Even after cooking, the taste is mediocre, but in fact it is a good seasoning base."

"After being mixed with fish meat, it is so fresh that even the tongue can swallow it."

"However, the most important thing is to marinate the fishbone before this, so that it can become the finishing touch."

After Jiang Feng finished speaking, he quickly made a bowl of sauce.

"Light soy sauce, dark soy sauce, high oil consumption, add a little tomato juice and sugar, and marinate for half an hour.

"Taking advantage of this gap, we're going to grill the fish."

Jiang Feng said to himself, soaking the fishbone in the sauce.

Fishbone is bland and tasteless, and it requires superb seasoning and marinating skills to make up for the defects of the ingredients themselves.

As for the fish scales, it needs to maintain the original taste after removing the fishy smell.

Only in this way, the taste of the dishes will have a rich layering.

After finishing everything, Jiang Feng took the baking tray, flattened the peeled fish skin, and spread the prepared fish paste on it.

The fish skin itself was a little dry, and when the fish mud was spread on it, the edges of the fish skin immediately wrapped the fish tightly.

The surface can also be seen embellished with auxiliary materials such as ham and shiitake mushrooms, revealing an attractive luster.

"The oven is 180 degrees, and the fire is baked for 40 minutes, and we can have a plate of delicious grilled fish.

"Take advantage of this time to process the fish bones, which will definitely make them look brand new."

As Jiang Feng said, he set up another pot.

The fish bones that have been marinated, after the oil is hot, throw all of them in and fry them on high heat.

In just half a minute, the fish bones were fried until golden and crispy.

Jiang Feng took the time to fish out those relatively small fish bones, and put the cavity oil aside for later use.

Big bones take longer to fry.

When all the fish bones were fried until they were dehydrated and crispy, Jiang Feng quickly took out the fish scales, rolled them in egg liquid and starch, and threw them all into the oil pan.

There was a crackling sound, and the scales of the fish rolled in the oil pan, and they were quickly fried thoroughly.

Jiang Feng fished out the fish scales and bones and placed them separately to control the oil, and sprinkled a handful of thirteen incense on top.

"We have agreed before that I will use home-made ingredients to make this long-lost stuffed sour fish, and I will not use any rare spices, which are easy to buy

"

As soon as Jiang Feng finished speaking, the notification sound from the oven rang.

He put on his gloves and turned on the oven, and the hot air and aroma rushed to his face.

Even though Jiang Feng was very confident in his cooking skills, he was still slightly pleasantly surprised.

It's the first time I've tried this, and it works surprisingly well!

"It's so delicious! Grilled fish is the greatest invention of mankind."

He sighed, returned to the cooking table with the baking tray, and sat down leisurely.

The grilled fish meat and the fried fish bones and scales were neatly arranged together.

"Okay, now all the preparations are done, the next thing I have to do is..."

"Take them and reassemble them into a complete fish."

After Jiang Feng finished speaking calmly, the barrage burst out instantly, and even the live broadcast room was slightly stuttered. .