In front of the diner, they were slaughtered directly in the water table next to them.

Seeing Feng Yifan's extremely fast fish-killing technique, the diner was shocked again: "Wow, boss, you are so awesome."

Feng Yifan smiled while cleaning the fish, saying, "These are all basic skills, nothing is amazing. You can go ahead and wait, it will take some time."

The diner nodded: "Okay, I'm willing to wait."

After the diner left, Feng Yifan continued to deal with the black fish.

The important thing about the general's crossing the bridge is that the fish skin cannot be broken, the fish bones cannot be broken, and even the fish intestines inside need to be preserved.

Of course, the retained fish intestines also require multiple rinses, otherwise there will be a heavy odor left.

So it's really a very time-consuming dish to make this dish.

Just by breaking the fish skin and slicing two fish bones, this is a very test of the chef's skills, and it is really not that easy to do.

Lin Ruifeng came in from outside and saw his master dealing with the black fish by the water platform.

This time, Feng Yifan did not use a big knife, but used a small knife throughout the whole process.

First, break the fish's belly and pull out some unnecessary things in the fish's belly to clean it up. Then, a knife on the back from beginning to end.

Then slowly follow the middle fish bones, first cut the two fish meat, and even the bones in the inner cavity must be completely removed.

In this way, there is a main bone in the middle and two fish bones on both sides.

Then pick the fish meat connected to the fish skin. This step is also very careful and you cannot break the fish skin.

Lin Ruifeng was next to him, and he was really confused when watching the whole process.

I never thought that a fish could be dismembered like this.

After picking off the two pieces of fish, Feng Yifan placed the black fish on the water table and kept rinsing it.

During this period, when Feng Yifan lifted the black fish from the water, he could clearly see that, including the fish bone in the middle, the whole black fish showed a state of six consecutive fish under the fish head.

Feng Yifan turned his head and looked at the apprentice who was watching, and smiled and said, "Ruifeng, did you see it? This is the Black Fish Sixth Guard."

Seeing that his little apprentice was still stunned, Feng Yifan reminded: "Don't be standing there, take a picture for me, and look back at the diner outside, don't say we're lying to him."

Lin Ruifeng immediately came to his senses and quickly took out his cell phone and took a photo.

After the apprentice finished filming, Feng Yifan continued to talk about putting the black fish in water to soak and rinse.

"You remember that in the future, the fish intestines must be cleaned many times. It must be cleaned clean enough, otherwise the residual odor will destroy the dish."

Feng Yifan soaked the fish in running water, took two complete slices of fish and sliced ​​them.

One piece of fish fillet is thicker, the other piece of fish fillet is very thin.

After the fish fillets were processed, Feng Yifan came back and took out the fish. After washing it again, he cooked it in a pot of hot water. On the one hand, he cleaned the odor of the fish intestines and also cleaned the mucus on the fish skin.

After this is the last treatment, you can officially start making this dish.

"The first thing to do is to make soup in this dish is to make soup. When the soup turns white, it can turn to low heat and let it cook slowly."

While the soup was slowly boiling on low heat, Feng Yifan had already started to stir-fry the fish fillets.

In order to ensure that the fish fillet is smooth and tender, you need to sizing the fish fillet, add egg white and starch to sizing.

Then add the fish fillets in a hot pot, stir-fry quickly, add side dishes: bamboo shoots, green and red pepper slices, and then season them. Finally, pour a little sauce in a little, so that the fish fillets are fried.

On the other hand, the fish soup stewed in the pot was almost the same at this time, and Feng Yifan started to season the fish soup.

Of course, it is basically very simple salt and pepper, because it is necessary to ensure the umami flavor of the fish soup.

Lin Ruifeng looked at the white and tender fish soup in the pot, and he really had to admire it. Master’s dish was really amazing.

Especially when the aroma of fish soup was cooked, Zhao Daxia, who was in the water room, couldn't help but lean in.

"Oh, this fish soup is so fragrant, it's cooked very well when you smell it."

Lin Ruifeng immediately said after hearing this: "Of course, my master will definitely be extraordinary. I'm afraid that ordinary people may not be able to make this white soup."

Zhao Daxia stretched out her head and sighed, "It's so amazing, the boss is really too strong."

Feng Yifan heard the two of them have a bit of a sing and meaning, and smiled and said, "Okay, don't praise me all the time, Ruifeng quickly bring the casserole."

Lin Ruifeng naturally did not dare to hesitate and quickly got a clean large casserole.

Feng Yifan first picked out the black fish inside and arranged it in a casserole. Then he removed some green onions and ginger from the soup, and then poured the white soup into the casserole.
Chapter completed!