Hero: Start Playing The Role Of The Holy Grail War

Therefore, Bai Yujing does not need to worry at all, whether it is ribs or spine, it can be easily cut, even if it does not use force, with the sharpness of Bai Yujing's kitchen knife, it can cut bones like mud.

Bai Yujing steadily cut off the fish meat of the first half of the fish body, and after cutting off both pieces of fish meat, Bai Yujing picked up a kitchen knife and cut the fish backbone into sections, ready to burn a fish bone soup later.

Then Bai Yujing began to remove the rib fan on the fish meat, this is very simple, with the help of the movement of the rib fan, use a knife to cut the rib fan in this direction.

Then cut the rib fan and put it together with the fish spine.

Boiling fish bone broth does not need to be blanched, nor does it need to be pickled, just add water directly to start boiling, and there is no need to put any spices, just put some green onions and ginger and cooking wine.

Because fish bone soup is to drink an umami taste, adding spices will cover up the umami of fish bones.

After Bai Yujing boiled the fish bone soup, the fish head here was almost pickled.

Bai Yujing took a large plate, first put the cut pickled ginger shreds evenly on the plate, then put the marinated fish head, and then spread a layer of chopped pepper evenly on the fish.

When the steamer boils, put it in the steamer and start steaming.

The steaming time is also particular, not fixed, you need to see the size of the fish head, Bai Yujing this needs to be steamed for more than 15 minutes, the specific time to steam well, also need to depend on the situation.

The steaming of fish heads is troublesome, and if you do not master the time, it is either not cooked or too old.

Only with just the right amount of steaming time can you make a delicious and tempting chopped pepper fish head.

The head of the fish was put on the steamer, and Bai Yujing focused on the two pieces of fish meat he had cut before.

Bai Yujing is ready to make the fish into salt and pepper fillets, which are fried in oil, fried until crispy on the outside, sprinkled with salt and pepper and salt. The difficulty of this dish is that the fish fillets, too thin and easy to fry through, can not eat the tender taste inside, and too thick and fried through, resulting in the fish inside will taste fishy.

Bai Yujing picked up the kitchen knife and gently sliced a piece of fish meat on top of the fish, about three or four millimeters thick, the fish fillet was thin and even, the knife edge was neat, from entering the knife to receiving the knife in one go, without any pause, which shows Bai Yujing's knife skill level.

Bai Yujing did not waste time, and then kept sliced the fish fillets, like a machine, each piece was like a print and copy, under this efficiency, Bai Yujing cleanly sliced all the fish meat into pieces.

After cutting the fillets, Bai Yujing put all the fillets into a basin, and then added ginger slices, green onions, five-spice powder and salt to marinate.

Taking advantage of this time, Bai Yujing began to prepare to make pepper salt, pepper salt is not difficult to make, the ratio of peppercorns and salt is one to three, baked in a pot respectively, and then crushed with a rolling pin and mixed together, no need to add other ingredients.

Of course, there are people who do not have the same method of pepper and salt, some people will add spices such as star anise, but in fact, only laymen will do this, adding too much ingredients will lose their original taste, a good chef, will only make condiments around the ingredients, and will not let the ingredients revolve around the condiments.

Bai Yujing first roasted the peppercorns over low heat, then baked the salt to dry the water, and then used a rolling pin to crush the two separately, and then mixed together, the pepper and salt production is done, of course, it is also possible to crush the two together.

Bai Yujing had just made the pepper salt and was about to taste it, when he saw that the fish head in the pot was almost the same, and Bai Yujing was ready to come out of the pot.

Bai Yujing turned off the heat of the steamer and lifted the lid.

Suddenly, a tempting fragrance wafted out, and when the steam dissipated, Bai Yujing sprinkled the minced garlic on the head of the fish and re-covered the pot.

Steaming the fish head is also a key step, the fish head can only be stuffy in this way, so that the garlic flavor can penetrate, and this lifting the lid of the pot is also conducive to some miscellaneous smells wafting out.

In addition, the fish skin will also become firm when it encounters cold air, resulting in a gap between the fish meat and the fish skin, and now it is covered to make the taste of chopped pepper and easier to penetrate the fish meat.

It is estimated that the average person will not think that there are so many small details in steaming a fish head.

But it is precisely because there are a variety of details that can make the dishes delicious, the same dish, the taste difference is so large, this is the famous details determine success or failure, see the truth in the details, cooking is a skill, not just a craft.

When stuffy the fish head, Bai Yujing was not idle, he set up a wok, poured oil and turned on a high fire, turned off the heat after the oil was hot, and took the fish head out of the pot.

Grabbing the pot of the wok, he poured the hot oil in the pot on the chopped pepper of the fish head, and suddenly, an attractive aroma quickly filled the kitchen.

The hot oil poured on it is to give the soul of the fish head, and people who like to eat spicy can sprinkle some chili noodles before splashing the oil, just like making sauerkraut fish and boiled fish.

The fish head is ready, and the next step is the salt and pepper fillet.

Bai Yujing's fish fillets were very thin, so the marinating time did not need to be too long, Bai Yujing used chopsticks to pick out the slices of green onion and ginger inside, and then added an egg to it, grabbed a handful of flour, and a handful of ginger into it.

Then grasp it well by hand, during this period, nothing else needs to be put, salt has been put when it has just been pickled, now the hanging paste is adjusted on the line, other do not need, it is really redundant, the fresher the ingredients, the simpler the method, only when the ingredients are not fresh, you will need to put a lot of spices to press the taste.

After getting it done, start the pot again to boil the oil, because there are many fish fillets, Bai Yujing directly poured half of the pot of oil into it at one time.

While waiting for the oil to boil, Bai Yujing tasted the pepper and salt powder that he had not had time to taste just now, it tasted good, numb, salty and salty, and the bitter taste of salt could not be eaten at all.

The oil pan was hot, and Bai Yujing began to nourish the fried fish fillets.

Fried fish fillets require patience, you can't pour all of them into it at once, you have to use chopsticks, put it in one by one, and then release it after setting.

The fish fillets fried in this way not only look good on the outside, but also heat evenly and taste better.

After the fish fillets are fried, take them out, cook the oil until it is 70% hot, fry them again, and fish them into the basin.

Sprinkle the salt and pepper while it is hot, and shake the basin up and down so that the fillets are evenly moistened with the pepper salt, and the pepper and salt fillet is ready.

And the fish bone soup is also boiled at this time, all three dishes are done, one fish and three eats, today can be described as a whole fish banquet, with Bai Yujing using the rice cooker to make white rice, even if it is white rice made with the rice cooker, as long as Bai Yujing injects the power of the heart, the seed can also be eaten without problems, as for the fish, Bai Yujing injected the power of the heart from time to time when he did it, and did not start to inject the power of the heart after doing it.