Ye Fei raised his knife and lowered it, but he didn't hit the crispy meat with the knife, but slapped it on the chopping board.
Everyone in the live broadcast room was stunned, not understanding what Ye Fei meant.
Ye Fei raised his head and smiled, saying, "Sorry, the shot was off."
Everyone: "..."
"Pfft~~Ye Shen, please stop teasing me like this, okay?"
"Emma, I was shocked. I thought that if Ye Shen slashed it, the crispy carp's head would explode."
"The shot went off? Haha, Ye Shen, can you be more serious? We are killing fish."
"Ye Shen is too cute. How can you miss such a big fish with just one shot?"
"I didn't expect Ye Shen to be so naughty, so cute."
While everyone was talking about it, Ye Fei put the knife on the chopping board first, then opened the faucet on the side, and the tap water that had been specially treated by the jade faucet came out.
At this time, Ye Fei started to kill the fish with his knife.
Hold the fish under the faucet and bleed it in the running water.
When the crispy catfish stopped moving, Ye Fei began to remove the scales, gills and internal organs.
These are no different from killing ordinary grass carp, but what Ye Fei does next is the real focus.
After Ye Fei cleaned up the fish, he said: "We are going to make shredded fish in sauce. The first step is to make the fish meat into shredded fish. However, deboning the crispy grass carp is a relatively troublesome task. Next Everyone has seen clearly how to remove the bones and leave the meat for crispy grass carp.”
After Ye Fei finished speaking, he saw him put the back knife on the tool rack, then took a sharp and narrow knife, then turned the belly of the crispy grass carp upwards, and then used the knife on the belly of the crispy grass carp. He made two gentle cuts, then stretched out his hand to lift it up, and saw a tender white fish being lifted up.
Without putting the fish down, Ye Fei said: "Crispy meat catfish, although the meat of the whole fish is soft and crispy, the best meat on it is still the tender meat on the belly of the fish. This meat can be said to be The finest meat of crispy grass carp is much tenderer and crispier than other parts of the meat. Today we are making shredded fish in sauce mainly from this fish meat. Of course, we also need to use When it comes to the backbone meat, it depends on who is lucky, the foodie brother or the little bee, who will be able to eat the most fish belly meat in a while."
The camera showed me that I am a foodie and a hard-working little bee.
As a result, I, a foodie, happened to be wiping my saliva, while Little Bee's eyes were very bright.
Everyone in the live broadcast room laughed.
The camera turned to Ye Fei again, and he saw that Ye Fei was already processing the backbone meat.
Ye Fei explained while doing it: "It's a bit troublesome to pick up the backbone meat. How can I get the perfect backbone meat? You can watch my method."
As he spoke, Ye Fei put down the knife, then touched the tail of the fish with his hand. When he touched a fish bone, he picked up the narrow knife and scratched along the bone from the tail to the head. After a moment, he turned the fish over and made another stroke in the opposite direction.
After doing this, Ye Fei put down the knife, then held the fish spine with one hand, held the fish back with the other hand, and gently pulled it out, and the backbone meat and fish back meat were separated.
Ye Fei used a knife to carefully remove the backbone meat and put the rest of the meat aside.
He has always been careful when doing this. Although he has the experience provided by the system in his mind, after all, it is his first time to do it, so he does not dare to be careless at all.
When the fish belly meat and backbone meat were all done, Ye Fei put the knife back in place and then took a pair of silver scissors.
Everyone still didn't understand what was going on, but Ye Fei had already started to cut the belly meat of the fish, cutting it into strips one by one, each strip was even in thickness, and using the same technique, he cut the backbone meat into fish strips. Put away the scissors.
Next is the fried fish shreds.
When Ye Fei fried this shredded fish, he didn't wrap it in starch like other meats, but fried it naked.
Place the wok on the stove, then add peanut oil to the wok. When the temperature reaches 80%, he carefully puts the shredded fish directly into the wok.
When the fresh fish meat was put into the pot, golden oil was seen churning, and then Ye Fei saw a milky white halo with a faint golden color floating out of the pot. When it rose to the sky, it exploded and dispersed.
Everyone in the live broadcast room instantly smelled a beautiful fragrance.
"The smell of fried fish is so delicious."
“The fish is the best fish, the meat is the best meat, and the two combine to form an intoxicating aroma.”
"Damn it, you don't need to add any other seasonings to this kind of fried fish. I can eat three kilograms of it just by myself."
"Your sister, I will eat you to death!"
"My pleasure."
"..."
Everyone in the live broadcast room was not calm anymore. The excitement of the lottery had just passed, and now they smelled the smell of fried fish, and they were all excited again. In order to prevent this alluring fragrance from tempting them, many people They started throwing snacks into their mouths non-stop, and some people had already spread out the napkins and used them one after another.
In Ye Fei's kitchen, I, a foodie, tried hard to control my urge to rush to grab the fish shreds. I kept walking back and forth there. It was obvious that he was also enduring a lot of pain.
Compared to me who is a foodie, the industrious little bee is better. She just stares at the frying pan with her eyes and swallows her saliva from time to time. She does not show any impatience, which is surprising to many people. Unexpected.
The flesh of the crispy grass carp is relatively firm, and Ye Fei fried it for a little longer. After about two minutes, Ye Fei used a slotted spoon to take out the shredded fish and put it on the prepared white plate.
Look at the crispy grass carp shreds at this time. Each strand is as thick as wool and is extremely golden, like gold wire.
Such fish shreds should look very crispy, but when Ye Fei put them on the plate, everyone discovered that these fish shreds were actually soft.
"Damn it, it looks crispy on the outside, but it's actually soft. Isn't this technique of frying things too awesome?"
"Nah, no one else has Ye Shen's skills. He can make such top-quality shredded fish? I really want to finish it for him in one go."
"Facing such top-quality shredded fish, there is no need to eat it. Just thinking about it will make your mouth water."
"Ahhh, why not me? Why isn't I the guest on today's live broadcast?"
"Upstairs, don't f*ck which pot you don't open and pick up."
After the shredded fish was fried, Ye Fei moved the plate aside and started making the sauce.
Shredded fish in Sichuan sauce, the sauce is of course Sichuan sauce.
The seasonings used by Ye Fei to prepare the Sichuan-style sauce are dried red Sichuan peppers, lard, monosodium glutamate, refined salt, ground sesame oil, cooked sesame seeds and cooked peanuts.
Put the white lard in the pot, then heat it until the lard melts, then add the chopped dried chili peppers into the pot and fry.
When frying chili peppers, you need to control the heat. If it is too light, the aroma of the chili peppers will not come out. If it is too heavy, the chili peppers will easily burn.
Ye Fei stir-fried the peppers until they turned slightly black and had a slightly mushy smell, then turned off the heat, then took out the peppers. When they cooled down a bit, he directly put the fried peppers into a stone mortar and started to mash them. While pounding, slowly add water and salt to it with the other hand, and stop when the chili inside turns into a thick paste.
Wash the wok and put it on the stove. When the wok is hot, add some pork into it to melt it. Then pour the melted lard directly into the stone mortar, and then quickly add MSG and sesame oil into it. Cooked sesame seeds and ground cooked peanuts were all ready. Ye Fei took out two chopsticks and mixed them all together.
Looking at the chili sauce at this time, the red color is slightly darker, with a little white sesame on top, and yellowish peanut particles dotted inside. Not to mention eating it, just looking at the color makes people have a strong appetite.
After everything was done, Ye Fei waited for a while for the chili sauce to settle. He used a small spoon to gently scoop out the sauce on top, and then carefully poured it on top of the shredded fish on the plate.
Just as he poured the sauce on the shredded fish, Ye Fei saw a pillar of light suddenly burst out of the plate of shredded fish. The light pillar was mainly red and white, with a touch of gold in the middle.
The light pillar shot up to a height of more than one meter, and then shattered instantly as if it was weathered. Countless dazzling light particles rushed out in all directions.
Ye Fei couldn't help sneezing.
Being the foodie that I am, I rushed over at almost a speed of 180 miles.
He was faster, the little bee was faster, she almost flew over!
Ye Fei had experience in grabbing things from Bazhenyushi and Yinsan, so he had been on guard for a long time. Seeing these two people rushing towards him, Ye Fei picked up the plate with both hands and turned around to avoid them.
I am a foodie: "Ye Shen, don't force me."
Little Bee didn't speak, just stared at the plate in Ye Fei's hand.
Ye Fei said: "Brother Foodie, you are a gentleman in my mind. Don't be so rude, okay?"
I’m a foodie: “That was before, now I’m a beast!!!!”
Ye Fei: "..."
Don't stop, don't stop, don't stop voting... Go to the third chapter of the angry code, garlic white meat is posted in the group, everyone can take a look, snow-white meat, emerald green cucumber rolls, this dish... perfect
(End of chapter)