Gourmet: Re-Engraving Extinct Famous Dishes Starting From Dragon Scales

"The so-called hiding sheep in the belly of the fish is to hide the cut mutton in the belly of the fish."

"However, in order to ensure that the tenderness of the mutton can be completely absorbed by the fish during roasting, we cannot cut open the belly of the fish, otherwise it will destroy the tight seal of the fish body."

Jiang Feng explained in a serious manner, but the audience was dumbfounded.

"If you don't understand, ask, how can you hide the mutton in the belly of the fish without cutting it open?"

"Stupid! Put it in your mouth."

"That's it...that's not right, don't you want to remove the internal organs? Don't you want to remove the fish bones and bones?"

"Grass, I don't understand."

"See what up says."

"..."

"Someone is right, it is to stuff the mutton from the mouth of the fish."

"But before that, we're going to take the bones and contents out of the mouth."

"In the industry, there is a professional term for this operation—whole fish and deboning."

As Jiang Feng said, he brought scissors from the side.

Break open the gills, cut off the inner gills and discard them.

Subsequently,

He brought another pair of chopsticks, inserted the other end of the chopsticks into the fish's mouth, and rotated slowly to roll out the fish's internal organs.

"Attention everyone, this step must be slow and careful."

"Otherwise, the fish belly will be pierced if you are not careful, and the fish body will not be able to wrap the mutton perfectly."

As Jiang Feng said, he rolled out the internal organs of the fish.

Then use a western kitchen multi-purpose knife (a narrow knife common in the kitchen) to stick into the fish's mouth,

The tip of the knife brushes the joint between the fish bone and the fish body, gently cutting it off.

Jiang Feng's movements are very slow and light,

After about a minute, he took out the knife and put it down, reached into the fish's mouth with scissors, pinched the bone, and gently pulled it out.

The whole process is a bit slow,

But it is very smooth, it can be said to be done in one go.

Also because of this,

Many viewers were dissatisfied.

"That's it? That's it?"

"It's not difficult at all."

"Up looks down on someone, what's so difficult about it."

"It's as simple as having your hands."

"I can do it myself."

Those who say these words are basically novices in the kitchen, or have never tried boneless whole fish.

Professional chefs will roll their eyes to the sky when they see these words.

God!

It's that simple?

Go crazy!

...

Two sets.

The hostess is obviously also a kitchen novice, she smiled and said:

"What the audience said is very reasonable. This step is indeed not as difficult as what Gourmet Xiaofeng said."

When Chef Lin heard this, he felt ashamed for the hostess.

please!

How about a host who has been in the kitchen to explain the food show?

There is no way, Chef Lin can only be patient and popular science:

"Everyone, don't think that this step is easy just because Xiaofeng's movements are so easy, it's not."

"Bone removal of whole fish can be said to be the most difficult method of handling fish."

"First of all, the fish maw is very fragile, especially if you touch it from the inside, as long as you don't control the force a little bit, it may damage the fish maw."

"Secondly, everyone can see that when the up owner put the knife into the fish's mouth, there was actually very little room for manipulation."

"The mouth of the fish is not big, leaving little space for the blade to move."

"This leads to the fact that the up owner must have a very good feel, so that he can blindly cut the connection between the fish bone and the fish body without seeing it."

"In this process, as long as you are a little careless, all previous efforts will be wasted."

"Maybe everyone doesn't understand this technique, so they don't understand its gold content. You can look at my hand."

Chef Lin put his palms in front of the camera as he spoke.

"I just saw Xiaofeng's deboned whole fish, and I was so nervous for him that my palms sweated."

"If he makes a mistake, this tens of thousands of fish will be wasted. But I found that I don't need to worry. Master Up's knife skills far exceeded my expectations."

"If I have to comment on his knife skills just now, I can only say four words—"

"uncanny workmanship."

Chef Lin's tone was full of admiration.

The higher the cooking skill, the more difficult it is to see Jiang Feng's operation just now.

Chef Lin thought that if he came by himself, he would have to fail at least three or five times before he could barely succeed.

And it is absolutely impossible to be as easy as Jiang Feng.

After listening to Chef Lin's popular science, the audience immediately understood.

"So this step is so difficult?"

"Fuck, I was the one who made a fool of myself just now, this wave is mine."

"That's right, I was young and frivolous just now."

"The chef said: Don't underestimate Xiaofeng's focus on gourmet food."

"That's right. Where up says it's difficult, it must be very difficult, so don't doubt it."

"..."

Jiang Feng smiled gratifiedly when he saw the scene where the audience immediately understood after the second channel's commentary.

It is quite convenient to have a second commentary.

As expected of a small broken station,

It's going to happen.

This at least saves him the effort of science popularization.

This year's netizens are also very easy to bring,

As long as the science is popularized, you will immediately admit your mistakes, and there is no such thing as a dead-arm.

"After taking out the fish bones, first stuff the onion and ginger cooking wine into the fish belly, and then sprinkle the cooking wine on the body surface to spread evenly, and remove the fishy smell for later use."

"Remember, don't remove the fish scales."

The audience saw that Jiang Feng was so serious, and thought it was a knowledge point.

Immediately took out a small notebook and prepared to record.

Unexpectedly, Jiang Feng said:

"Because I can't forget that fish is too expensive. A piece of fish scale is worth several yuan. It will hurt to remove the fish scale."

"puff!"

Jiang Feng's unexpected show made the audience jump and burst out laughing.

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