The finished "Roasted Whole Pig's Head" was placed in a large white shallow plate, and then carried out by the two Shitao and Zhuang Zhebin and placed on the large table at the three-head banquet outside.
Finally, the first dish of the three-head banquet was served, and it immediately attracted everyone's attention.
The dark red whole pig's head was boneless, and the whole pig's face was on the plate, with its eyes squinting as if it was smiling happily.
The crowd first looked at it carefully, and then raised their mobile phones to take pictures.
"Wow, this pig face looks so festive."
"Yeah, I thought it might be a little scary, but now it doesn't seem to be that scary."
"Hahaha, what's so scary? This is obviously very festive. The pig face looks like it's smiling."
"He was just smiling. He looked very happy. He looked a bit like Maitreya Buddha."
"Hahaha, come to think of it, could it be that Maitreya Buddha is the incarnation of Zhu Bajie?"
"It's really possible. This dish is really very interesting."
"How do you eat this?"
…
How to eat is also something that the onlookers are very concerned about.
At this time, Feng Yifan came out again and said to everyone with a smile: "Don't worry, this dish can actually be eaten with steamed buns. Please wait a moment, steamed buns will be delivered soon, and then this pig's head will be separated for everyone to eat with steamed buns."
After saying this, Feng Yifan added: "Don't worry about not having enough to eat, I'll have another one soon. Two pig heads for everyone to share. Although I can't guarantee that everyone can get a lot, it's still possible for everyone to get a piece.
So please everyone please follow the order and only take one portion per person. Don't take more than that. Because in addition to the pig's head, there are two other heads in the Three-Head Banquet, which will be made soon. Please wait for a moment."
The crowd outside the door also applauded, and everyone expressed their great anticipation for the Three-Head Banquet.
Then, Feng Yifan asked people to distribute the other dishes to everyone present so that everyone could fill their stomachs first, and he returned to the kitchen to continue cooking.
The next dish is the stewed silver carp head.
If roasting a whole pig's head tests a chef's strength, then shredding and stewing a silver carp head tests his patience and skills even more.
After all, when you remove the bones of a whole pig's head, you do it before the pig's head is cooked.
To debone the silver carp head for stewing, the fish head must be cooked first and then the bones can be removed.
During the whole process, on the one hand, all the bones on the fish head must be removed, while at the same time the integrity of the fish head must be ensured.
The process of cooking silver carp head is not very complicated.
The first thing to do is of course to clean the silver carp's head, and then split the fish head in the middle, but do not cut the fish head completely in half.
Then put the fish head flat into the pot and fry it first. Then pour the white fish soup that has been stewed in advance into the pot. After seasoning, start stewing the fish head.
It can be said that this dish looks not much different from boiled fish head.
Feng Yifan also prepared some side dishes, which were also boiled in broth and placed under the fish head.
The cameramen on both sides, Li Fei'er and Meng Shitong, also followed and filmed the entire process very carefully.
The local TV stations are also filming very seriously.
But when I took the photo here, I saw that they were just stewing the fish head, and it seemed that there was nothing special about this dish.
The only thing that may test the chef's level is to stew the milky white fish soup in advance.
At the same time, the process of stewing the fish head also requires very good control of the heat.
When the fish soup has reduced a lot, the fish head is almost cooked.
Feng Yifan used a large colander to carefully remove the big fish head intact from the pot.
"Potted basin, bamboo net."
As Feng Yifan fished out the fish head, he gave an order and someone nearby immediately brought over a prepared basin filled with clean warm water and a bamboo net.
Feng Yifan carefully dipped the fish head into the basin, slowly removed the colander underneath, and placed the fish head on the bamboo net below.
Next, it’s time to really use your ultimate moves and show your true kung fu.
Feng Yifan held the fish head from under the bamboo net in the basin with one hand, and with the other hand began to carefully remove the bones of the fish head piece by piece.
At this moment, everyone in the kitchen widened their eyes, especially the photographers, who simply pointed their cameras at the movements of Feng Yifan's hands.
Everyone watched in disbelief as he carefully removed the bones from the fish head piece by piece without damaging the integrity of the fish head and placed them on a plate next to him.
This process is really full of magic in everyone's eyes and is a visual shock.
Because you watch the bones being removed from the fish head, while the head is already cooked and still steaming hot.
The most important thing is that while the fish bones are removed, the fish head remains intact.
Everyone watched quietly, some even feeling like they didn't dare to breathe, because it was so visually shocking.
One, two, three...
Feng Yifan seemed to know where the bones were. He could easily feel them and then remove the bones from the fish head piece by piece.
The fish head was still intact, and it really looked like it was not damaged at all.
Zhuang Daozhong and Su Lanxin were also sticking their heads out to look, in fact they also wanted to see how Feng Yifan removed the fish skull.
Although I can't see it up close, I can still see some of it.
Zhuang Daozhong couldn't help but say, "Back then, when I was in the kitchen of the state banquet, I saw Senior Brother Su dismantling a fish head. It was simply too shocking. He was able to dismantle the fish head completely without leaving any bones, and he was also able to keep the fish head intact. No one else in the kitchen of the state banquet could do that."
Su Lanxin also nodded and whispered: "Yes, when my father did it in Huaicheng and the provincial capital, it also shocked everyone at the time."
Zhuang Daozhong then asked: "Did Senior Brother pass it on to his fellow disciples at the beginning?"
Su Lanxin shook her head a little ashamed: "In fact, no one has the time to learn."
Zhuang Daozhong asked again: "What about your elder brother? Is Jinrong studying?"
Su Jinrong, who was in the kitchen, heard this and also walked to the edge of the kitchen and said to Zhuang Daozhong, "I didn't have time to learn either."
Zhuang Daozhong was immediately surprised: "Then, why did Yifan do that?"
Su Jinrong shook his head and said, "I don't know either. Maybe he learned it himself."
Su Lanxin asked curiously: "Brother, have you told him?"
Su Jinrong nodded: "I did say that. When he was learning cooking, I showed him the photos of us going to the provincial capital with my father to prepare the Santou Banquet, as well as the photos taken at the Santou Banquet."
Zhuang Daozhong said: "That should be some understanding, so it can be considered self-study."
After some trial and error, Feng Yifan spent a lot of time and effort to remove the bones from the fish head.
I have to say, this is really a test of patience.
Because you have to hold the fish head in the basin with a bamboo net, and then you have to feel the bones on the fish head and carefully remove them.
Some bones may be connected to the flesh, or there may be some crooked places, which may require the use of some tools.
However, the use of tools is also very particular. You cannot use too much force, because even a little too much force may completely destroy the fish head.
So this really tests patience, and the chef must not be impatient.
Finally, after a period of groping, the bones of the fish head have been basically removed.
Feng Yifan also carefully put his other hand under the bamboo net.
Then use both hands to slowly take out the deboned fish head.
Put the fish head back into the soup pot and stew it again.
This time, the purpose is to make the fish head more flavorful.
Next, put the fish head into a larger, deeper plate.
Then use the fish head to stew the side dishes. Place the side dishes next to the fish head and add some decoration on the fish head. Finally, pour the fish soup into the fish head plate.
In this way, the fish head looks completely intact overall.
It can be said that if no one says it, but from the appearance, no one would think that the fish head has been deboned.
Feng Yifan breathed a sigh of relief after finishing the dish.
He raised his head and looked at everyone in the kitchen, especially his father-in-law, Zhuang Daozhong and Shi Jinbin.
A smile appeared on his face, and he said to his father-in-law, "Dad, I did it. I succeeded."
Led by Su Jinrong, the entire kitchen and everyone in the restaurant applauded Feng Yifan.
Then, the fish head was brought out and placed on the serving table, and Shi Tao and Zhuang Zhebin took the initiative to step forward again.
However, before the two were carried out, everyone in the restaurant first came forward to take a look.
After watching it, Rodney couldn't help but sigh: "It's really amazing, Chef, you are a real culinary magician. You are amazing to be able to make such a magical dish."
Friends and relatives in the restaurant also came forward and looked at the dish in amazement.
Some children didn't quite understand and said after watching it: "Isn't this stewed fish head?"
The one who said this was Yue Qihao, and then Yue Qingsong patted the back of his head and said, "This is different from stewing fish heads. Your Uncle Feng's is completely boneless."
Yue Qihao was stunned at first, then he understood: "Ah? This fish head has no bones?"
Mother Qi Yan said: "Yes, there are no bones. All the bones in the fish head have been removed by your uncle Feng."
Feng Yifan came over with another plate, smiling, put it down and said, "Look, all the bones of the fish head are here."
A group of children saw this scene and exclaimed in surprise, thinking it was unbelievable.
"Oh, Dad is so awesome."
"Dad Feng is really amazing. He can even get fish bones out of a fish head."
"It was like magic, they separated in an instant."
"It was like in a cartoon, the bones and flesh were separated in a flash because of the shock."
…
Hearing what the children said, the adults also laughed.
Zhuang Zhebin saw the bones on the plate and asked, "Chef, should we bring the bones out as well? This way, the diners outside will be more shocked when they see it."
Others also agreed with Zhuang Zhebin's approach.
Feng Yifan thought about it and felt that it was nothing, so he nodded and agreed: "Okay, but find someone to watch over it, don't let people put these fish bones everywhere. By the way, is there a trash can at the door? Don't let people throw all kinds of things everywhere after eating."
Su Liancheng immediately said: "Everything is ready."
Feng Yifan nodded with satisfaction and said to Shi Tao and Zhuang Zhebin, "Okay, serve the food."
Shi Tao and Zhuang Zhebin naturally hurried forward, and together they carried the fish head out to serve the dishes. As for the plate of fish bones, it was brought over by Yu Chao.
When Federer and Diana came to their senses, they found that they had missed several opportunities to show themselves.
When the fish head and fish bones were brought out and placed on the big table of the three-head banquet, it instantly caused a burst of exclamations from the crowd.
"Wow, my God, what is this?"
"This should be the stewed silver carp head, right?"
"But what about that plate of bones?"
When Zhuang Zhebin heard someone asking about the bones, he said, "The bones were just taken off the fish head. Look carefully, the bones are also pieced together to form a fish head. The fish head on this plate is completely boneless, so this dish is called 'Braised Silver Carp Head'."
After hearing this, the crowd fell silent at first, with everyone's eyes fixed on the fish head soaked in milky white soup on the plate.
Compare it with the pile of fish bones on the plate next to it that are arranged to look like a fish head.
Everyone found it incredible.
The fish head was obviously intact, but the bones on it had been removed.
If it weren't for those bones, it would be hard to believe that the fish head in the milky white soup on the plate does not have even a single bone in it.
After a moment of silence, finally a cry of surprise broke out from the crowd.
"Oh my god, this is amazing."
"Yeah, can the bones of a fish head be removed?"
"The key is that the fish head is still intact."
"Yeah, yeah, how did you do that?"
“It’s incredible.”
…
With the crowd's exclamations and everyone holding up their phones to take pictures, the three-head banquet reached its climax. Everyone was shocked by the completely deboned pig and fish heads.
Everyone forgot about eating. Everyone just wanted to take a photo and quickly post it on WeChat Moments.
While everyone was taking pictures, the last one was soon brought out and served.
Finally, Feng Yifan brought out a relatively large casserole. When he opened the casserole, he found a large, white and tender lion's head inside.
"Three-head banquet, roasted whole pig head, stewed silver carp head, and finally stewed lion head.
The dishes are ready, please enjoy them.”
At this moment, the three-head banquet was considered complete, but no one at the scene wanted to eat it at all. All of them took out their mobile phones or cameras to take pictures of the three-head banquet on the table.
At the same time, the crowd burst into warm applause, and some people cheered: "Chef Feng is great."