The flexible tail slaps Ye Gui's mouth from time to time, reminding Ye Gui of its unique taste.
"It's impossible. This mandarin fish has obviously gone through such complicated steps, so why is it still so fresh and so chewy? This kind of chewiness is not supposed to taste like mandarin fish meat!"
Ye Gui couldn't help but pick up another piece of fish.
He examined it carefully and found that the piece of fish itself was very compact and would not fall apart when picked with chopsticks.
"This is how to do it!"
Suddenly, Ye Gui seemed to smell something and smelled the fish carefully.
That familiar aroma, that unique taste.
What is it?
Ye Gui closed his eyes, and countless ingredients appeared in Ye Gui's mind one by one.
Suddenly, Ye Gui's eyes lit up: "I understand, the smell here is duck!"
Everyone was stunned: "Duck?"
Wouldn't that taste weird?
"It turns out that when I steamed it for the first time, I didn't steam the fish directly on the dinner plate. Instead, I wrapped the fish in the duck and steamed it together. This way, the fish can maintain its toughness, and the moisture in the fish meat is completely lost.
At the same time, the oil in the duck is melted at high temperature, and the duck oil is used to steam the surface of the fish. Then the duck oil heats up again, and it can be lightly fried!"
“Then, lard is used for secondary frying, but it’s more like frying than frying!”
"The fried fish will be more tender and not greasy, and it will also absorb the aroma of duck and pork. When steaming for the second time, the water in the fish will be forced out, so that the fish can be kept steamed and fried.
, it still maintains the chewy texture and fresh taste after steaming!”
"What a genius idea!"
Ye Gui was convinced, and the audience's admiration for Gan Shengli was like a surging river, stretching endlessly.
"Damn it, how on earth did you come up with this? What a genius!"
“Steaming the fish inside the duck is such a great idea!”
“I’ll try it tonight, it sounds delicious!
"But the duck's internal organs are so small, can they fit a whole fish?"
Ye Gui smiled and said: "That's because Brother Gan only left a whole piece of duck skin, which really tests your knife skills!"
"After slaughtering the duck, cut off the duck's butt. Start processing from the duck's butt. First clean out the internal organs, and then use a knife to remove the duck meat bit by bit. Remember to keep the duck skin unbroken, otherwise everything will be in vain!"
"Then I stuff the fish inside, inflate the duck skin and put it in the hanging stove!"
Yes, when Ye Gui said this, everyone realized that they couldn't do it on their own.
First of all, let’s not talk about the hanging stove. Who in ordinary people’s homes would prepare such a thing?
Besides, removing the duck skin and duck meat and keeping the skin from falling apart is impossible to do without several years of experience.
So everyone backed down one after another.
"Of course, the technique is only one of them. The most important thing is the know-how. If you can come up with such a method, Brother Gan is worthy of being a candidate for the director of the imperial kitchen!"
This alternate made Gan Shengli's smile freeze on his face.
This sounds like a compliment, but why does it sound more like a insult?
"Hahahahaha, the God of Cookery must be taking revenge!"
"I was laughing so hard. The vengeful God of Cookery is so cute!"
Gan Shengli muttered: "It's not because you are too perverted. Even the top people in the eight major cuisines are no match for you!"
His muttering words were also heard by everyone.
Although everyone knew about this, they were still shocked when they heard it this time.
Ye Gui said: "It's just luck, luck!"
The meat on the belly of the fish has basically been eaten.
This fish was cooked so deliciously that Ye Gui would be able to show off just one bite.
There is also a difference between the fish tail and the fish head.
Although the fish head and tail are only a small part, Master Ke Gan still chose to braise them.
First fry the fish and then braise it.
Every step seemed to have been calculated and perfect.
“There’s nothing to say about the meat of mandarin fish. The aroma of fresh mandarin fish and the aroma of stinky mandarin fish are completely different!”
"The aroma of stinky mandarin fish is the kind that smells bad, tastes delicious, and has a fragrance deep in the soul!"
"But the scent of this fresh mandarin fish is the scent that comes from the blood. One is for the soul, and the other is for the body!"
"This dish actually makes it a perfect state banquet dish without eating any shrimp!"
"Brother Gan, you have to help me a lot when the state banquet comes!"
Ye Gui spoke slowly, while taking a shrimp dipped in tomato sauce, and first took a bite of the body of the shrimp.
Eat all the tomato sauce on top, and then slowly peel off the shrimp meat.
Because the body temperature of the fish is very high and the tomato sauce also has a good heat preservation function, the prawns are still warm.
The shell is peeled off gracefully, revealing the white and tender shrimp meat, and then dipped in a little bright red tomato sauce and braised sauce.
Take one bite, and the sweet, sour, and salty flavors are intertwined in your mouth!