Lin Xu set up the wok, prepared to oil the crayfish, and started making spicy crayfish.

After finishing cleaning up the silver carp heads, Xie Baomin began to braise the silver carp heads.

This is a major dish in Huaiyang cuisine and also the top dish at the Yangzhou Three-head Banquet.

No matter what level of banquet there is, as long as there is braised silver carp head, it will definitely be the star of the show.

The reason why this dish has such a high status is that in addition to its good taste and unforgettable texture, the most important thing is that the fish bones are removed before the whole dish is served.

Remove all the bones from the fish head while keeping the fish head intact.

After dismantling, it is not finished. Ingredients such as stock, Jinhua ham, mushrooms, and winter bamboo shoots must be put into the pot to stew again. This cooking method is a huge test for the chef's cooking skills.

The average chef doesn't even know how to cook fish heads, let alone braising and deboning them.

Xie Baomin was busy and said to Dai Jianli:

"Old Dai, you make crayfish for my junior brother and let him learn how to braise silver carp heads."

"Okay, brother Lin, hurry up and learn. This is a big dish. In the past, the chef had to cook this dish in a small kitchen, and no outsiders could watch it."

Lin Xu asked curiously:

"Can't people in my own store also read it?"

"That's for sure. If you have to learn this kind of skill, you won't be hungry for a lifetime. Even an apprentice has to be old enough to learn it."

Lin Xu was waiting for the fried crayfish. Hearing this, he gave up the stove to Dai Jianli.

He came to Xie Baomin and carefully watched the preparation of the silver carp head.

At this time, the fish head has been cleaned up, and the black film on the fish teeth has been removed, and it is just waiting to be cooked in the pot.

"Junior brother, you see clearly. Generally, when making a silver carp head, you don't cut it off from the back of the head. Instead, you need to take a section of the fish body. How much of the fish body should be taken? It's not just a random cut."

Xie Baomin did not directly talk about how to chop the fish head, but pointed to the fins in the belly of the fish and said:

"There are three pairs of fins on the fish, namely the pectoral fin, pelvic fin, and caudal fin. The pectoral fin and pelvic fin are relatively close together. When cutting the fish head, the cut is done from the middle of the two. However, as the fish head becomes more and more expensive, the fish head becomes more and more expensive.

In order to sell more money, dealers will basically cut at the base of the pectoral fins."

He pointed to the pectoral fins on the fish's head, and then pointed to the pelvic fins left on the fish's body.

"No matter what type of fish head you have, you must bring the pectoral fins. They unfold like a pair of small wings and are an important decoration in fish head dishes."

Lin Xu nodded silently. No one usually teaches these basic knowledge, so you have to study it seriously.

"This dish is different from the chopped pepper fish head. The chopped pepper fish head is split from the forehead, with less meat in the middle and more meat on the sides, which is easy to steam. The braised silver carp head is split from the bottom, and the fish head is intact. ”

After introducing these, Xie Baomin also talked about the essentials of cleaning.

In addition to cleaning the fish teeth and black membranes, the roots of the fish gills should also be pulled out as much as possible, otherwise it will cause great obstacles to disassembly.

After explaining this, Xie Baomin began to teach Lin Xu how to cook fish heads.

On the other side, Shen Guofu, who had collected the furniture and appliances, drove his Bentley and prepared to go back to the store for dinner.

Han Shuzhen, who was sitting in the passenger seat, couldn't help but explain:

"If everyone else is drinking, you can drink less, but not too much."

Shen Guofu felt happy and said seriously:

"Don't worry, wife, I will never drink too much, but not drinking at all is not okay. I saw that Lelefa's friend said that Chef Xie and Chef Dai, who are very good to Xiaoxu, are helping in the store. How about I accompany you? It doesn’t make sense to drink.”

After saying that, he couldn't help but speed up the car.

Since Chef Xie and Chef Dai are both here, plus Boss Huang, Professor Cui, who may come to the restaurant for dinner...

With so many people gathering together, why should we drink some drinks that adults should drink?

Haha, it’s another tipsy weekend!

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Chapter completed!