Xu Zhuo did not refuse. It was less than nine o'clock now, so it was a bit early to make stinky mandarin fish directly.

So it is really necessary to show your skills and warm up first.

Everyone came to the kitchen together, and a separate stove has been specially set up here for easy operation.

After all, it was the in-laws who came to cook, and Zhao Ji’s private dishes gave great convenience and respect.

When Xu Zhuo walked over, the chef of Zhao Ji's private dish came over with a carp weighing more than five kilograms.

But before he could speak, Xu Wenhai said, "Change one by one, this one is too big, even people who don't have cooking skills can dismantle the bones.

Change the small ones so that you can show your technical level.”

Xu Zhuo: “…”

You are really my real father.

People are worried that I can’t do it here and are afraid of losing face. But you are better off, so you ask to increase the difficulty by a large margin.

It seems that it is time to give Chen Guifang another report.

Xu Wenhai is indeed right. The bigger the fish, the more molded the fish bones will be, the thicker the fish meat will be, and there is a lot of room for maneuverability.

Because when bone removal, as long as the fish skin is not broken, even if all the fish meat is cut out, it is theoretically successful.

Moreover, the bigger the fish, the stronger the skin will be. Even if you accidentally scratch it, the skin will not be broken just by saying it.

But if the fish are smaller, it will be different, especially fish that are over a pound. This kind of fish has just matured and has little meat, but the fish bones and bones are complete. When the bone is removed, it will pierce the fish skin if it is not careful, resulting in a rollover accident.

Xu Wenhai was confident in his children, so he changed the chef to Xiaoyu.

In fact, everyone present knew this, especially the chef. When Zhao Jinma asked him to prepare carp yesterday, his mind was full of complaints like "just this, just this".

A young chef with such a great reputation is the hope of the cooking industry, and a once-in-a-century cooking genius.

However, just to make a fish meat to remove bones, I actually used about five kilograms of big fish.

Anyone can pick out the bones of this kind of fish, right?

Just now when he came with a fish, he originally wanted to be sarcastic, but before he could speak, he was blocked by Xu Wenhai.

Well, Old Xu has been working in the kitchen for half his life, and he can see the twists and turns around him at a glance.

So in order not to let his son be looked down upon, he took the initiative to ask for a change of fish.

For fish with a height of more than one pound, it is the most difficult to remove bones. It depends on what you have any opinions.

Soon, a carp that was more than one pound was taken over. Xu Zhuo washed his hands, took the fish, and said to the chef: "One is boring, just one more."

The chef thought Xu Zhuo was worried about making a mistake, so he smiled and brought another one.

Xu Zhuo picked up one of the lively carp and placed it on the chopping board. He first knocked it on the carp gills with his back. The carp twitched twice and stopped moving.

Then Xu Zhuo scraped off the carp's scales, cut the fish's belly with a kitchen knife, and took out the internal organs.

After doing this, he cut the carp's ribs along the opening, cutting the carp's ribs and spine all the time, and then replaced them with a knife and carefully picking out the fish's ribs.

Then, the fish ribs on the other side were removed as usual.

After doing this, he tried to separate the carp's belly, placed the belly facing up on the chopping board, and used the tip of the kitchen knife to cut off the part connecting the fish head and the spine.

Then change to a narrow and long bone-clearing knife, cut it from behind the fish head, stick to the spine, and pick it out until the fish tail before stopping.

After picking both sides, carefully take the spine out of the fish belly.

Now, except for the fish head and tail, there is no fish bone or fish bone.

This operation made others stunned.

Especially the chef, he no longer made fun of Xu Zhuo, and even felt ashamed of himself.

This method of bone removal is not difficult. What is difficult is that Xu Zhuo's smooth operation can be said to be unable to achieve Xu Zhuo's level without certain time and experience.

A layman watches the excitement, while an expert sees the tricks.

This is why everyone is shocked.

In fact, everyone present can achieve the level of Xu Zhuo, but when they think of the age difference, the advantage in everyone's mind is gone.

After Xu Zhuo put the fish down, he carried the other fish in his hand.

The fish was broken and then removed from the bones just now. Now, Xu Zhuo plans to challenge the whole fish to remove the bones, that is, to remove the fish bones without the fish skin being completely damaged.

This is much more difficult than just now.

It also tests skills, especially the fish's internal organs must come out together with the fish bones. If the fish's bitter gallbladder is broken, the whole fish will be completely useless.

After Xu Zhuo scraped off the scales, he first cleaves the gills, then removed the fish teeth, and then took a slender and thin bone-clearing knife and stretched in from the part of the fish's gills to start bone-clearing.

This is not only very difficult. Not only is the operation space small, but the carp's bones are also relatively complicated. There are ribbed thorns in the front half and thorns in the back half. If you are not careful, the knife will be stabbed out from the part of the fish skin.

However, Xu Zhuo at least has the skills to support him, so the whole process can be said to be in danger.

When he took out the entire fish bones and internal organs from the gills, everyone present took a breath of air conditioning.

This move is really amazing.

Guo Shuying glanced at Zhao Jinma: "Did you teach me?"

Zhao Jinma smiled bitterly: "I don't have this ability. It must be Xu Jimin. That old guy has a very good cooking skills. He also knows many lost tips, but his mouth is too smelly."

Xu Wenhai and Xu Zhuo and his son laughed dryly, but neither of them joined in.

The old man's level is indeed high, but his mouth is indeed smelly, so the two of them can't refute Zhao Jinma.

But there is no need to refute, because the old man arrived in the afternoon and had the opportunity to talk about his skills.

Xu Zhuo put the two fish on the chopping board and said with a smile: "How is this? Is it okay?"

Guo Shuying nodded: "It's amazing. When I was at your age, I was definitely not as good as this level."

After pausing, he said, "Since Xiaozhuo perfectly demonstrated the bone removal technique, let's start making stinky mandarin fish according to the agreed process."

This was agreed before. Now that famous teachers and chefs gather, Guo Shuying naturally wanted to showcase the main dishes of Hui cuisine.

The stinky mandarin fish is ready now, but it was brought by Guo Shuying and the others when they came yesterday, so they can be used today.

However, before he had time to operate, Feng Weiguo next to him said, "Don't rush to make stinky mandarin fish, it's still far from the morning now.

Xiaozhuo completely deboned the two fish. Instead of throwing them away, let’s discuss how these two fish should be done to reflect the charm of the whole fish’s bone removal.

What do you think?"

———————

2020 has finally passed. I hope everyone will be healthy, reunited with their families in the new year, and be happy every day.
Chapter completed!