The story of a cook

Chapter 233 Kung Fu Fish Succeeds

People should know how to be grateful in their whole life.

In our lives, those who criticize us are our noble people.

As the saying goes, it’s tiring to scold people, and no one likes to scold when it’s okay. The reason why others scold us and criticize us is because they think we are okay, or because they say that once they listen to it, they will become talents in the future.If we feel that we are not good enough, that the mud cannot support the wall, we will not criticize us at all, and we will not respond to it. Where can we not catch our breath for a while, and have to control us?
We should be grateful to those who have helped us, it is they who helped us overcome difficulties again and again, and take care of our lives so well; we should be grateful to those who criticized us, it is they who made us realize our mistakes, correct them in time, and walk away. On the right path; grateful to our parents who raised us, they gave us life, from conception to landing, from shithole to adulthood, let us see the beautiful world here, let us have a wonderful life!

A person who knows how to be grateful will live without guilt and regret.

Life is very important to everyone, because it is only once and will not be repeated.

So there is no dress rehearsal in life, only the moment of moving forward.

There is no need to be pessimistic when you know that life is counting down, because we are heading towards death from the day we were born, and this process is called life.

Many people are exploring the mysteries of life and the value of living, but there is no accurate answer.No one's life can be copied, and no one can rewrite their own life. No matter how good time travel is, it is a dream in deep sleep. The best choice for people is to face the reality bravely.

In my life, there is no escape, only face, even if I know that I have started the countdown to life prematurely, I still can't think of escape, because I know I can't avoid it, so I will face it.

Experienced poverty, frustration, hesitation, bitterness, pain, what is unacceptable?

If there is, it is how to face your own departure.

Mr. Guo's table came at night.

At four o'clock in the afternoon I started to prepare.

A total of six grass carp were bought and cleaned up.

I bought the farmhouse sauce from the morning market. After I tasted it, the taste was a bit lacking. I added half a bag of Xiangqi sauce and tried it again. It felt better. I added two spoons of soy sauce. After a taste, the taste reached what I wanted Standard, very satisfied.

First, bring a stir-fry pot, and spread bamboo tree on the bottom of the pot to prevent the pot from sticking.Spread a layer of whole spring onions on the bamboo tree, put five green peppers, and a whole tree of coriander, and spread them all.Shallots, hot peppers, and coriander complement each other, which can remove fishy smell, enhance freshness, and taste, so that the stewed fish will have a strong home-cooked taste.

Half a catty of pork belly is cut into large slices, green onion and ginger, aniseed, garlic cloves are ready, and dried chili is essential.

See if you're almost ready, let's get started.

First of all, put the cleaned grass carp one by one on the laid shallots, hot peppers, and coriander, and place them upside down, so that they can be taken out when they are cooked.

Arrange the fish, set up another furnace eye, remove the oil from the pot, put the pot in the pot, then put in the pork belly slices, stir-fry over a slow fire to give out the aroma, you need to pay attention when you stir-fry the pork belly, you must stir-fry until the oil spits out and curls, otherwise the pork belly will not be enough When it comes to the fragrance, it can't achieve the effect of increasing the fragrance. At the same time, the pork belly tastes greasy and unpalatable.

When the pork belly is stir-fried, add the scallion, ginger, garlic cloves, and aniseed ingredients, continue to stir-fry until the aroma comes out, then start to add the adjusted farmhouse sauce, and continue to stir-fry over low heat.Just like fried meat sauce at home, don’t worry, stir fry slowly, after 3 minutes you can smell the tempting aroma of the sauce, then add soy sauce and cooking wine, fry the pot over medium heat, and watch the pot start to smell fragrant Big bubbles, gurgling sounds, smelling the fragrance floating in the nose, I feel that it is almost time to add half a pot of old soup, boil it on high heat, and make basic seasoning.

Take out a little bit of the soup in the pot with a hand spoon and taste it. I think the saltiness is okay, and the sauce is very strong. But when cooking fish, try to adjust the saltiness to be salty. The saltiness of the soup is just right for the fish , the soup is salty and the fish just stewed is bland and tasteless.So I added half a spoonful of soy sauce, and tasted it after the pot was boiled, and it felt good.Pour half a pot of adjusted soup into the stewing pot with fish, sprinkle with a handful of dried chilies, bring to a boil over high heat, then put it on the clay pot, cover the pot, and simmer slowly over low heat.

After half an hour of stewing, open the lid of the pot, and the smell will come out immediately. You don't need to eat fish, you will know that you are close to success by smelling the smell.I was very happy in my heart, knowing that there should be nothing wrong with the fish on the table.I tasted the fish soup again. At this time, the fish soup has the taste of kung fu fish. It is very thick and fragrant, and at the same time there is a faint fragrance. As a result, the soup has a "fresh" taste.

Check that there is enough soup and continue to simmer.

As the saying goes, "Thousands of stewed tofu and ten thousand stewed fish", fish are not afraid of stewing, but they are afraid of not knowing how to stew fish.Fresh river fish is very rich in fish gelatin, and the fish gelatin will first condense quickly during the heating process. At this time, it is difficult to get salty and light. In addition, it is a whole fish, and it is even more difficult to get the taste without cutting it. This period of time is within 10 to [-] minutes. At this time, you will find that the belly of the fish is cracked. This is because the body of the fish shrinks after the gelatin coagulates, causing the belly of the fish to crack. When you see the belly of the fish is cracked, continue to eat. After half an hour of slow simmering, the flavor will slowly enter. At that time, it is the most delicious and the strongest.

The fish stewed at 04:30 is just right to eat at 05:30.

After five o'clock, the guests at Mr. Guo's table came, and the waiter said that the food could be served.

I have four new dishes here. The raw materials are prepared in advance, and the dishes are served quickly. It takes more than ten minutes to finish.Then look at the kung fu fish, there is only half of the soup left, and it smells delicious.Look at the time, it's past 05:30.

Take out a fish and put it on the fish plate, then take out a few dried chili peppers, put them on the belly of the fish, take out a little coriander and hot pepper under the pad and put them on the belly of the fish, then take out half a spoonful of fish juice with a hand spoon Pour it over the fish and tell the passers-by to serve it.

After the fish went up, the food came in front, and when I returned to the stove, I started to sweat like rain, and the pots and spoons were flying.

There were quite a lot of guests at night, and it took nearly four or ten minutes to finish copying them all.In the middle, the waiter came into the kitchen and asked if there was any kung fu fish. He told the waiter that there was, and put another one on Mr. Guo's table.

It should be delicious, so I have another one.

Just as he was about to clean up the dishes after cooking, Manager Feng came in and asked if there was any Kung Fu Fish, and told her there was.Manager Feng said that there were two tables in front of them regular customers, so he added a dish, so he added a kung fu fish to one table.In the end, there were two left, no one asked, and I finally kept them. I haven’t eaten them yet, so I have to try one when I have dinner at night.

After tidying up, it will be almost 08:30, bring the fish pot back to low heat and heat it up, ready to eat at night.

Chef Wang came over to have a look and said, "I'll give it to everyone to try tonight, it looks pretty good."

I said: "Does it look like a bichong? Anyway, I went up, so I like it."

Chef Wang patted me and said, "Master Tan, you can do research."

I said: "At home, my sister and the others cook fish like this, I learned from them."

Chef Wang wanted to say something else, when Mr. Guo came to the back kitchen and said to Chef Wang, "Old Wang, this is the fish we cooked today."

As he spoke, he gave a thumbs up, his face was flushed red, and it was obvious that he drank a lot.

Chef Wang was a little embarrassed and said, "I didn't cook the fish today, Master Tan did it."

Mr. Guo was taken aback, and said, "Didn't you do it? I thought you did it. You didn't do it for a long time."

Chef Wang stood there without saying a word, his expression a little uneasy.

Mr. Guo said to me: "Xiao Tan, I didn't expect you to be very good at cooking fish. Today's fish is well cooked. I eat it better than Xiaonantun's, especially the coriander and the pepper in it. It's really delicious. It tastes good to mix with rice, do you have any more? The women at my table want more.”

I said, "There's still a little more, I'll go up for you in a while."

Mr. Guo said: "Okay, let me go up." Then he stood there and shouted: "Sister Mian——"

Sister Mian came out of the pastry shop, came to Mr. Guo and asked, "Mr. Guo, are you calling me?"

Mr. Guo gave the noodle sister a thumbs up and said: "Today's stuffed vegetable dumplings, this!" Then said: "I didn't see it, you also have research on coarse grains, okay."

Sister Mian smiled and said, "How can I know it? Master Tan taught me yesterday, otherwise I wouldn't know it either."

Mr. Guo was stunned for a moment, then turned his head and said to me: "Xiao Tan, you are amazing, you can do everything, just like your master."

I said, "Hey, I always ate cornmeal buns when I was a child, and I've seen it all."

Mr. Guo looked at me, nodded, and said, "Okay, okay, our family has hope."

Pick out the coriander and hot peppers left in the fish pot and put them in a bowl, and Mr. Guo takes them away.Put the remaining two fish in two fish dishes, and tell the National Day to serve them out when eating, one for the front desk and one for the back kitchen.

Seeing Yu Guoqing's eyes flashing, he said, "What day is today? Is it God's birthday?"

I said: "God's only birthday, it's Lord Yan's birthday, so let's save money and have to buy tickets in the future."

Guo Qing said: "Third son, you are ruthless!"

I tried kung fu fish during my work meal in the evening, and it was pretty good overall. It would be even better if I added some brine tofu to it.

(End of this chapter)