The prepared "Boiled Pig Head" was placed on a large white shallow plate, and was carried out by two Shi Tao and Zhuang Zhebin and placed on the large table outside at the Santou Banquet.

Finally, the first one of the three-head banquets was on the table, which immediately attracted everyone's attention.

The dark red pig's head was no longer bones, and the whole pig's face was on the plate, squinting his eyes as if he was smiling very festively.

The onlookers first looked at them carefully, and then they all raised their phones to take pictures.

"Wow, this pig's face looks so festive."

"Yes, I thought it would be a little scary, but now it doesn't seem scary."

"Hahaha, what's so scary? This is obviously very festive. This pig's face seems to be smiling."

"Just laughing, I feel a bit like Maitreya Buddha."

"Hahaha, to put it this way, is Maitreya Buddha the incarnation of Zhu Bajie?"

"It's really possible, this dish is really interesting."

"How do you eat this?"

...

How to eat it is also something that the onlookers are very concerned about.

At this time, Feng Yifan walked out from inside again and said to everyone with a smile: "Don't worry, this dish can actually be used to pick up steamed buns. Please wait for a while, and the steamed buns will be sent out soon, and the pig's head will be separated for everyone to pick up steamed buns."

After saying this, Feng Yifan said again: "Don't worry about not having enough food. I will have one in it soon, and I will share it with two pig heads. Although it is not guaranteed that everyone can get a lot, it is still OK for everyone to share a piece.

So please abide by the order. Only one person will receive one, not more, because in addition to the pig head, there are two other heads in the three-head banquet, which will be made immediately. Please wait."

The crowd outside the door also applauded, and everyone expressed their great expectations for the Santou Banquet.

Then, Feng Yifan also asked everyone to share other dishes with everyone on site to eat, so that everyone could make their stomachs first, and he returned to the kitchen to continue cooking.

The next one is another big dish at Santou Banquet, which is the dismantling silver carp head.

If roasting the whole pig's head is a test of a chef's strength, then dismantling the stewed silver carp's head is a test of the chef's patience and skills even more.

After all, when the pig's head is chopped and cooked, the pig's head is removed before the pig's head is cooked.

The stewed silver carp head must be cooked first and then the bones must be removed.

The whole process, on the one hand, is to remove all the bones on the fish head, and at the same time, it is necessary to ensure the integrity of the fish head.

The process of cooking silver carp heads is not very complicated.

First of all, we must clean up the silver carp head and then cut the fish head from the middle, but we cannot cut the fish head completely in half.

Then put the fish head flat into the pot and fry it first. Then pour the white fish soup stewed in advance into the pot. After seasoning, start stewing the fish head.

It can be said that this dish looks no different from cooking fish heads.

In addition, Feng Yifan also prepared some side dishes, which were boiled with broth and then put them under the fish head.

The cameramen on both sides of Li Fei'er and Meng Shitong also followed and shot very carefully throughout the whole process.

Local TV stations also conducted very serious shooting.

But after taking a photo here, I saw that I was just stewing the fish head, and it seemed that there was nothing special about this dish.

The only place that may test the chef's level is to stew milky white fish soup in advance.

At the same time, the process of stewing fish heads also requires a very good grasp of the heat.

When the fish soup has already collected a lot of juice, the fish head has almost been stewed.

Feng Yifan used a large colander to carefully remove the big fish head from the pot.

"Ban, bamboo net."

While Feng Yifan took out the fish head, he gave an order and someone next to him immediately brought the prepared basin. The basin was clean and warm water, and there was a bamboo net in the basin.

Feng Yifan was very careful to immerse the fish head in the basin, slowly pulled off the colander below, and placed the fish head on the bamboo net below.

Next, it is time to really use the ultimate move and reveal the real kung fu.

Feng Yifan held the fish head from under the bamboo net in the basin with one hand, and his other hand began to carefully remove the bones of the fish head piece by piece.

At this moment, everyone in the kitchen stared wide, especially several photographers, who turned the camera at Feng Yifan's actions.

Everyone looked at him incredibly. He carefully removed the bones on the fish head piece by piece without destroying the integrity of the fish head and placed them on the plate next to him.

This process is really full of magic in everyone's eyes, and it is simply a visual impact.

Because you watch the bones on the fish head are removed, and the fish head is already cooked and still steaming.

The most important thing is that while the fish bones are removed, the fish head is still intact.

Everyone watched quietly, and even felt like they didn't even dare to express their atmosphere, because it was so visually shocking.

One piece, two pieces, three pieces...

Feng Yifan seemed to know where there were bones. He could easily touch the bones and then remove the bones on the fish head piece by piece.

The fish head was still intact, and it really seemed that it had not been broken at all.

Zhuang Daozhong and Su Lanxin also stretched out their heads and looked around, but in fact they also wanted to see Feng Yifan's method of dismantling the fish skull.

Although you can't see it up close, you can see some.

Zhuang Daozhong couldn't help but say: "At the time, when I was in the kitchen of the state banquet, I saw Senior Brother Su tearing out the fish heads. It was so shocking. He could dismantle the bones on the fish heads incompletely, and also ensure that the overall integrity of the fish heads was ensured. No one in the kitchen of the state banquet could do it."

Su Lanxin also nodded and whispered: "Yes, when my father was working in Huaicheng and the provincial capital, he also shocked everyone."

Zhuang Daozhong continued to ask: "Then did the senior brother pass it on to their senior brothers?"

Su Lanxin shook her head a little ashamed: "Actually, no one has time to learn."

Zhuang Daozhong asked again: "What about your elder brother? Does Jinrong have any studies?"

Su Jinrong, who was in the kitchen, heard it and walked to the edge of the kitchen and said to Zhuang Daozhong: "I didn't have time to learn either."

Zhuang Daozhong was surprised: "Why, why did that Yifan?"

Su Jinrong shook his head and said, "I don't know either. Maybe he learned it himself."

Su Lanxin asked curiously: "Brother, have you told him?"

Su Jinrong nodded: "This is what I said. When he was learning to cook, I showed him the photos of us and our father going to the provincial capital to have a Santou Banquet, as well as the photos taken at Santou Banquet at that time."

Zhuang Daozhong said: "That should be because of some understanding, so it's considered self-study."

After some exploration, Feng Yifan spent a lot of time to remove the bones of the fish head.

I have to say that this is actually a very test of patience.

Because you have to hold the fish head in the basin with bamboo nets, and then you have to stumble on the bones on the fish head and carefully remove the bones.

Some bones may be connected to the flesh, or there are some places where you can pull it off, and some tools are needed.

However, the use of tools is also very particular. You cannot use too much force, because a little heavier force may damage the entire fish head.

So this tests patience, and the chef must not be in a hurry.

Finally, after a period of exploration, the bones of the fish head have basically been completely removed.

Feng Yifan also carefully put his other hand under the bamboo net.

Then, with both hands, slowly lifted out the fish head after the bone was removed.

The fish head should be put back in the soup pot and stewed.

This time, it makes the fish head more delicious.

Then, put the fish head into a darker plate.

Then stew the side dishes with the fish head. Place the side dishes next to the fish head, give some embellishments on the fish head, and finally pour the fish soup into the fish head plate.

In this way, the fish head looks completely complete.

It can be said that if I didn't say it, but from the appearance, no one would think that the fish head had been removed.

Feng Yifan breathed a sigh of relief after completing this dish.

He looked up at everyone in the kitchen, especially at his father-in-law, Zhuang Daozhong and Shi Jinbin.

A smile appeared on his face and said to his father-in-law: "Dad, I did it, it's successful."

Su Jinrong took the lead, and everyone in the kitchen and the restaurant applauded Feng Yifan.

Then, the fish head was brought out and placed on the table where the food was served. Shi Tao and Zhuang Zhebin took the initiative to go forward.

However, before the two of them were carried out, the people in the restaurant first stepped forward to watch.

After seeing it, Rodney couldn't help but sigh: "It's really amazing. Chef, you are such a real cooking magician. It's amazing to be able to make such a magical dish."

The relatives and friends in the restaurant also came forward and looked at such a dish in surprise.

Some children didn't understand it very much, so they read it and said, "Isn't this a fish head stew?"

The person who said this was Yue Qihao, and then Yue Qingsong gently patted the back of the head and said, "This is different from stewing fish heads. Your Uncle Feng's one is completely boneless."

Yue Qihao was stunned at first, and then understood: "Ah? This fish head has no bones?"
To be continued...