While several people were talking, the door of the room was pushed open and the female master walked in.
"Sister-in-law, are you done with your work over there?" Wang Sanpao raised his head and glanced at the person who came in, and asked casually.
"Well, I just measured the size. The foreign girl didn't have any other requirements for her custom-made fishskin coat. She just said that I would make it normally. She doesn't need to be treated specially because she is a foreigner."
The second half of this sentence is actually addressed to Master You, who is the real master responsible for designing and making fish skin clothes. This female master is his wife and his main assistant at work.
The female chef came in and started to help. She was quick with her hands and feet and worked well with Master You. It only took a few people ten minutes to quickly peel off the skin of the big catfish, and it was two very complete pieces.
Master You asked his wife and Wang Sanpao to unfold the fish skin. He carefully looked at both sides of the fish skin. After looking at both sides, he nodded with satisfaction, and then said to Wang Sanpao and Sun Dahai: "
The skin of this fish is very complete, everyone has worked hard to make it."
Sun Dahai was also watching, and he asked: "Master You, why do you need to pump the air in? Can't you just peel it off bit by bit and slowly?"
Master You opened a corner of the fish skin, pointed to the gray-white fascia on the inside of the fish skin, and said to Sun Dahai: "Did you see this layer of fascia? If you want to make fish skin into clothes, you must make the fish skin
Has certain strength and elasticity.
Whether this layer of fascia is complete is the most important factor in ensuring the strength and elasticity of fish skin.
This is why big fish skins must be used to make fish skin clothing. If there are too many pieces, not only will it not be beautiful enough, but the strength of the fish skin joints will also be insufficient.
When we were peeling the fish skin just now, we pumped air into it to separate this layer of fascia from the fish meat, so that when we actually start peeling off the fish skin, we would try not to damage this layer of fascia."
Master You was inspecting the fish skin while talking to Sun Dahai. His wife was not idle at the moment. With the help of Wang Sanpao, she divided the big catfish that had lost its skin in three strokes.
Already.
Sun Dahai has never handled such a big fish. He has only handled fish weighing less than 20 kilograms at most. Handling this big fish is really different from handling small fish. It is like making stir-fry at home and making it in a canteen.
Same as pot dishes.
Master You has a feeling of being a famous person. He only studies the two pieces of fish skin in his hand, and his wife does all the other work.
Sun Dahai also wanted to go up to help, but she stopped him with a smile. Speaking of which, there wasn't much work left, and with Wang Sanpao helping him, that was about it.
"Uncle Sanpao, what should I do with this fish at noon? Isn't there enough time to cook it all?" Sun Dahai asked.
"It depends on how Lao You arranges it. Boss Li can handle ordinary fish no problem, but when it comes to such big fish, especially the big catfish, Lao You is the real expert."
While Wang Sanpao was talking, he was hanging the divided fish meat on the horizontal bar next to him. This was to control the blood flow.
"After bleeding is done, take the fish belly meat outside and freeze it for two minutes. Then slice it into pieces to make fish breasts. Chop the fish head into pieces. Take out the fish jaw and keep it for cooking later. Make fish head tofu soup with the remaining part of the fish head.
The fish bones are wrapped in eggs and cornstarch and fried? There is no time to process the other parts at noon. They will be transported back to the villa in a while. We will do it in the evening or tomorrow.
By the way, Sanpao, take out the fish belly piece separately and remember to take it back later? Don’t make it into sashimi along with the fish belly.”
Master You was very confident and arranged the fish properly.
Sun Dahai knows how to cook? Naturally, he understands what Master You means. Fish dumpling is sashimi? It is also the sashimi in Japanese cuisine.
The chin of the big fish includes two delicious parts: the fish lips and crescent meat. If you make soup, it will be a waste. The head of this big fish weighs twenty or thirty pounds? Separate the fish chin and make it steamed
Fish chin or braised fish chin can make at least several large plates.
The remaining part of the fish head is enough to make soup. The fish soup in the whole fish banquet is to allow diners to taste the delicious flavor of the fish soup, not to eat the fish meat and chew the fish bones.
There is a reason why a master told Wang Sanpao to take out the belly part of the fish separately.
Due to the differences in fish species and everyone's different tastes, everyone has different understandings of which part of the fish is the most delicious.
For example, most people like fish fins (shark fins), fish belly, fish lips, crescent meat (the meat behind the fish gills), and fish roe.
There are also a few people who like to eat fish skin, fish eyes, fish brains, fish bladders, fish tails, and some even like fish bones and fish scales.
All in all, the most unappreciated part of a fish by gourmets is the pure fish meat, while other parts of the fish are favored by others.
The belly is the softest and plump part of the fish. The belly is delicious, tender and smooth.
Moreover, fish belly is not all fat as many people think, and eating too much of it is harmful to people.
Fish belly contains more protein. Although it contains a certain amount of fat, these are unsaturated fatty acids and are harmless to the human body.
The fish belly part also contains a large amount of trace elements necessary for the human body and has extremely high nutritional value. At the same time, there are no fish bones, which is beneficial to people’s digestion and absorption.
Therefore, various dishes made with fish belly as the main ingredient are one of the most common dishes in mid- to high-end banquets and are deeply loved by diners.
What we are going to make for lunch today is fish belly sashimi. Although the fish belly is a part of the fish belly, the fat content here is much higher than other parts.
For people who are not used to eating raw fish, the sashimi made from the belly part of the fish has a slightly fatty taste, which may make it more difficult for them to swallow.
Therefore, in order not to waste natural resources, Master You asked Wang Sanpao to take the fish belly back and process it separately. Sun Dahai fully agreed with the request.
However, Sun Dahai still has a question.
"Master You, I see that the belly meat of these two fishes weighs about twenty kilograms in total. There must be more than 200 people eating here at noon. If this little meat is made into fish meat, one person can eat it."
You can get three or four slices, I’m afraid it’s not enough to eat, right?”
"Is it popular to eat fish and dumplings now in the capital?" Master You asked a little strangely.
Not only Master You felt bartered by this, but even Wang Sanpao was a little dumbfounded.
"Dahai, the fish meat that Lao You mentioned is actually sliced fish and eaten raw. I can only eat one piece at a time, but any more will make me sick.
Except for Lao You and the other Hezhe people in our backing village, there are only a handful of people who can eat more than three slices at a time.
I think more than half of these twenty kilograms of fish belly meat will be made into fish dumplings in the end. I would like to advise Lao You to make some and stop wasting it. Why do you still think it’s not enough?”
