The next day, Qin Fan took Qin Fei to a nearby market.
Carefully selected two fresh large white fish, all of which come from Bailongjiang River.
He bought some more condiments and then asked Xiaowen to take them to Mr. Li's courtyard house.
It was the first time for Qin Fei to go to Mr. Li's residence, and he felt a little uneasy.
After Qin Fan found him, he once told Mr. Li on the phone.
It was Mr. Li who asked Qin Fan to take Qin Fei to identify his family.
Qin Fan's Mercedes Benz often came to Li's house and was already familiar to the secret guards, so there was no interrogation along the way.
However, the car had to stop outside the courtyard. Xiaowen helped unload the things before returning to the hospital.
Qin Fan and Qin Fei each carried a few things in.
"Grandpa Li, Grandpa Li!" Qin Fan shouted loudly.
"Hey, Pingping, Anan, look who's here?" Li Jingrou's voice sounded in the courtyard.
"Uncle Xiaofan, Uncle Xiaofan!"
Immediately, two cute little guys ran over and one of them hugged one of Qin Fan's feet.
"Hahaha, it's Pingping and An'an."
Qin Fan could only hand the things to Qin Fei to carry.
He squatted down and picked up a little guy in one hand. In a blink of an eye, he was over a year old.
"Uncle Xiaofan, who is he?" Pingping asked.
He looked at Qin Fei, whom he didn't recognize.
"Oh, he is your Uncle Xiaofei, please call him Uncle Xiaofei."
"Well, Uncle Xiaofei!" Pingping and An'an both called Qin Fei in a sweet voice.
"Oh, you are so good!"
Qin Fei happily agreed, which made his nervous heart relax a lot.
"Sister Jingrou, this is my brother Qin Fei."
Li Jingrou smiled at Qin Fei.
"Xiao Fei, when you arrive at your sister's house, don't be restrained and act like your own home."
"Well, thank you Sister Jingrou."
Qin Fan pointed to the large kitchen next to him.
"Xiao Fei, where is the kitchen? Put it in the kitchen first. I will do the cooking myself later."
"good."
Qin Fei agreed and put the large and small bags into the kitchen.
"Oh, little brother, are you going to be a chef today?" Li Jingrou giggled.
"Hehe, sure, I even asked Caiwei to come over."
"Hey, where is Grandpa Li?" Qin Fan asked.
"Maybe he went for a walk. He walks around the yard several times every day."
"Oh, then I'll kill the fish first. This thing is more troublesome."
Qin Fan put down the two little guys and touched Ping Ping and An An's little heads.
"Go and play with mom."
He went into the kitchen and got busy.
The scales of this white fish are relatively small and must be cleaned in advance.
White fish, also known as cock-mouthed white fish, is a middle-pelagic fish and is a specialty of Bailongjiang River.
"Mr. Qin, it's up to me to clean up." A middle-aged man said.
He is the exclusive chef of the courtyard and has been working here. Everyone calls him Chef Tian.
"Hey, it doesn't matter. I'm going to cook two dishes for Grandpa Li today." Qin Fan said with a smile.
"Brother, you tell me how to kill him, and I will do it."
"Well, let's kill one each. First, remove the scales, pull out the gills and internal organs, and only remove the fish belly inside."
Qin Fei was stunned, "What is fish maw?"
Qin Fan chuckled and said, "It's the fish maw."
"Oh I see."
The two brothers each took a knife, and Chef Tian brought an iron brush specially used to remove fish scales.
Wash and brush under the water pipe, and the scales will be removed in just a few strokes.
Then, he cleanly picked out his cheeks and removed his internal organs.
"Mr. Qin, it seems that you often go to the kitchen." Chef Tian couldn't help but praise Qin Fan when he saw his quick movements.
Qin Fan laughed.
"Chef Tian, cooking is an art, and it's not easy to do it well."
He then ordered Qin Fei.
"Xiao Fei, I will do the rest. You don't know how to perform the operation."
"Well, okay." Qin Fei washed his hands and watched from the side.
"Mr. Qin, the meat of white fish is fresh and tender, but there are more small spines. How do you plan to eat it?" Chef Tian asked.
"One fish can eat two things. We want to make it suitable for all ages, so it will be more troublesome."
Chef Tian is a professional chef himself, and he often cooks fish.
The white fish Qin Fan brought weighed about three or four kilograms each.
"Oh, you plan to steam the head and belly without thorns."
"Yes." Qin Fan nodded.
"But what about the rest?" Chef Tian asked.
He knew very well that there were many small thorns in the remaining parts, and because of this, many methods were restricted.
"In the old county town of Lanling, because it was close to the river, the locals developed a boneless method to eat fish."
"No matter whether the fish is big or small, no matter how many bones it has, once they make it, it can be made suitable for all ages."
Qin Fan quickly divided the fish while chatting with Chef Tian.
"Oh, there is also this method, how to make it?" Chef Tian was a little curious.
Qin Fan smiled.
"Chef Tian, what method can be used to make the fish bones disappear?"
Chef Tian thought for a moment.
"Generally, large fish bones can be removed with a boning knife, while small burrs can only be removed by frying."
"When fried, the fish bones will naturally become crispy, but the nutritional value will be reduced and it will easily cause irritation."
Qin Fan smiled and nodded, "You are half right."
"Oh, Mr. Qin, please tell me in detail."
Qin Fei didn't interrupt, but just listened silently. Qin Fan had experienced a lot since he was a child, so he naturally learned a lot.
"This white fish actually has very high medicinal value." Qin Fan said.
"The biggest effect is to stimulate the appetite, strengthen the spleen, and promote digestion and water circulation."
"It can adjust the five stored qi and regulate the meridians; it can help the spleen, digest food, and regulate the twelve meridians to stretch the non-related qi."
"It helps the blood vessels, nourishes the liver and improves eyesight; it regulates stomach qi, appetizes the appetite, removes water qi, makes people fat and healthy, etc."
He pointed to the fish head and the tender white fish belly.
"The head and belly of this fish have no spines and are the best ingredients for steaming."
"The remaining body part needs to be reduced with a knife, and then marinated in cooking wine, salt and a small spoon of white vinegar."
"Oh, I understand somewhat. Vinegar can soften bones and remove the fishy smell." Chef Tian said.
"Yes, after we marinate it for half an hour, we rinse it with clean water to wash away the layer of mucus on the fish and set it aside."
"After draining the water, you need to fry it again in high-temperature oil."
"The heat must be controlled well, and it can only be fried until both sides are yellow."
At this point, Chef Tian interjected: "Mr. Qin, there is another point. What will happen if it is fried too crispy?"
"If it is fried too crispy, the nutritional value will be lost too much, and it will not be too soft after being cooked, but will be chewy and chewy."
Qin Fan laughed, "Then it's not suitable for all ages, is it?"
Chef Tian nodded in agreement.
The so-called suitable for all ages must meet the three characteristics of rake, softness and no fish bones.
Qin Fan paused for a moment, then continued: "After the fish pieces are fried, stir-fry the ingredients, stir-fry the ingredients until fragrant, and then pour the oil on top of the fish."
"Then put it in a pressure cooker and press it for about an hour."
"At that time, the fish meat will become flavorful without fish bones, because the fish bones first go through the high temperature of oil and then high-pressure cooking."
"The fish bones have long since melted, so the elderly and children can eat them without worrying about the fish bones."
"And when stir-frying, you can mix it according to your taste, whether it's light or spicy."
"Today we will focus on the green peppercorn flavor."
Chef Tian thought about the whole production process and couldn't help but applaud.
"This way of eating is very novel. Although it takes a little time, it can produce many kinds of flavors."
"Mr. Qin, I didn't expect that you are a doctor and you are also very logical when it comes to preparing food."