Yuanshen Restaurant: Picked Up A Naxida At The Beginning!

"Glass fish bone? Is this the 200,000 Mora dish on the signboard?"

"I know the price, and I have seen this fish, but it has such a strange name."

"Could it be that what you eat is not fish meat, but fish bones?"

"Yeah, what's the reason?"

"Boss Su, explain to us?"

When Su Ling announced the name of today's dish, everyone present, including the chef, was stunned!

The bones of this fish are so hard that they can still be eaten?

For the Liyue people, there is not much difference from the Daxia people.

However, Liyue's food culture has only developed for more than a thousand years, while Da Xia has a food culture of five thousand years.

It can be said that those who fly in the sky, those who walk on the ground, and those who swim in the water.

Even wild vegetables, weeds, traditional Chinese medicine, and even stones can be eaten as delicacies!

The glazed fish bone "four nine seven" is naturally nothing.

"Since ancient times, there has been a saying that one fish can make a feast."

"And this fish has been a delicacy since ancient times."

Seeing these curious babies, Su Ling began to explain lightly!

Since ancient times, Sturgeon and Arowana have been found, and the taste of fish is the taste of all kinds of flavors; the fish eaten has a hundred flavors and no taste.

As early as the Western Zhou Dynasty, Sturgeon Arowana was regarded as a tonic delicacy in autumn and winter.

Just because the sturgeon is a fish with no thorns in its body.

There is only one fish bone all over the body.

With the change of gourmet culture for thousands of years, the eating method of Sturgeon arowana is also constantly changing.

Fish skin, fish bones, fish meat, fish roe.

Every part can be taken and made into a gourmet dish.

Add a sturgeon arowana, at least it weighs more than a hundred catties.

Therefore, there is a saying that a fish makes a feast.

And Sturgeon Arowana has three treasures, caviar, dragon tendons, and dragon platinum.

Among them, dragon tendon is the most representative part of the ingredients of Sturgeon Arowana!

Its color is as white as snow, and its texture is soft and tough. It can be said that it was specially enjoyed by the emperor in the Qing Dynasty.

You can see its effect with a dish of Sturgeon tendon soup.

The lips of sturgeon arowana, because of their plump and thick lips, taste soft and tender.

Full of gelatinous texture, just like eating elbow skin.

Therefore, this material can also be used to make Sturgeon Arowana lips.

Needless to say, caviar has always had a black and gold sheath.

Together with foie gras and black truffle, it has become the world's three top delicacies.

With seafood and fruits, the taste is even more needless to say.

There is also Braised Dragon Platinum in Coconut Milk, etc., which are one of the ways to eat Sturgeon Arowana!

These methods of making full use of every part of the Sturgeon Dragon Fish's body are just a small part of the Sturgeon Dragon Feast!

And what Su Ling made today is the glazed fish bone, one of the Ten Feasts of Sturgeon and Dragon.

As for the others?

Sorry, I don't have time, and I haven't eaten yet.

A fish bone is enough to show the skills needed for this delicacy, right?!

"So outrageous? It's really not bad to eat this arowana!"

"Yes, yes, it's a pity that I can watch it today. Fortunately, I paid the deposit first!"

"That's right, Boss Su, let's start quickly, we also want to see what this glazed fish bone is!"

Facing so many requests from diners, Su Ling nodded lightly!

Making glazed fish bones does not require knife skills.

According to the records in "Mountain and Sea Change", there is a keel hidden in the head of Kunlong.

White as jade, like glass.

Food can sell three souls and seven souls of mortals!

Visible Primordial sea tower.

Although I don't know if this is so outrageous, but Su Ling started to operate according to the experience in his memory!

 ……

The keel is on its head, if you want to get the most delicious keel!

It is necessary to dispose of the dragon fish before it responds.

After reacting, the bloody smell of Sturgeon Arowana will be stained on the fish meat.

However, this is not important.

The important thing is to have an instinctive respect for the ingredients even though you want to eat it.

But it still needs to be given a very quick way to end its pain.

So, Su Ling was in front of everyone's eyes.

He picked up the sharp knife in his hand, and then pressed it with his fingers.

According to my own judgment, I found the most vulnerable key parts of the body and head of this sturgeon!

Then all of a sudden, the tip of the knife pierced the king of the fish's body!

In this short moment, Su Ling's hands moved swiftly, completely separating the dragon fish's body from the dragon fish's head!

That movement and speed shocked everyone who practiced martial arts on the field!

The most surprising thing is!

After this fight, the dragon fish's body didn't move too much!

It's like I don't feel any pain at all!

Even after the fish head was removed, the dragon fish's body was still shaking slightly!

He didn't even know that his head had been removed long ago.

"This exquisite knife work, I am afraid that it will not be possible to do it in decades!"

Old Wei, the chef of Liuli Pavilion, said in admiration.

"Isn't that right? My Xiangling's knife skills are not weak, but I can't separate the body and head of this dragon fish at once, and keep the fish so complete that I can't even feel myself. death."

"Superb! Simply superb!"

"If this knife skill is not a chef, but an Assassin, then the enemy should feel terrible."

The person who said this was naturally Ke Qing.

Ke Qing has experienced Su Ling's knife skills for a long time, this kind of exquisite technique.

Even the Yunlai sword she practiced cannot do this.

Almost at the moment when it touched the body, the head fell directly!

Su Ling used this method to directly end the pain.

Even Zhongli was amazed by the skill of the chef in front of him.

The speed is fast without hurting the fish!

On the basis of maintaining the absolute taste of the fish meat, the fish head was cut off the seat again!

This knife work, if 4.8 Oser is here.

Do you feel a chill on the top of your head?

After disposing of the arowana, the body of the fish will be left for the time being. As I said before, I should give myself an extra meal anyway, right?

Next, is the process of making glazed fish bones.

The fishbone is on the head, so it is not advisable to forcibly remove it.

Therefore, it is necessary to put the fish head into the pot and steam it for 40 minutes on high heat.

Wait until the whole fish head is soft and rotten before taking it out.

After doing this step, the next step is to start the most critical part of the operation!

Glazed fish bones are the rarest, not because of the fish bones.

The most important thing is the bottom material, which is the soup!

Only after absorbing the fresh soup, can this glazed fish bone be completely finished!

And this soup is the rumored Nine Bone Soup!.