After everything was ready, Li Feier gave her opening remarks.

"Chinese cooking has been passed down for thousands of years and has entered the contemporary era. With the influx of a large number of ingredients from all over the world, our menu of Chinese food has once again enriched. So today, please follow our lens and take a good look at the essence of Chinese food."

Then, the camera took Zhuang Daozhong, Su Jinrong and Feng Yifan into it.

Li Feier also introduced the three people.

"Today we are in Huaicheng, Suzhou Province. When it comes to Suzhou Province, it will naturally remind everyone of the Suzhou cuisine among the eight dishes. In fact, before the eight dishes, there are four major dishes, among which Huaiyang cuisine also originated from Huaicheng and Yangcheng in Suzhou Province.

So today, we invited three people, who are the inheritors of Huaiyang cuisine and Su cuisine, to show us the Chinese delicacies in our Su Province."

Li Feier and everyone looked at Feng Yifan and the two old men, looking forward to the first cooperation of these three generations.

I really want to see what dish will three generations work together to make?

Li Feier still asked everyone’s questions through interviews.

"The three can be regarded as the top chefs in China today. I wonder what dish are you going to show us today?"

Feng Yifan took out the prepared ingredients directly.

The camera turned and captured the ingredients that were photographed by Feng Yifan on the chopping board.

Li Feier recognized it and said, "This should be a mandarin fish, right?"

Then, Li Feier said: "So, is the classic dish "Squirrel Mandarin Fish" to present to us today?"

After Feng Yifan, his father-in-law and Mr. Zhuang looked at each other.

He said, "No, although this dish is used today, although it is also a mandarin fish, it is not a squirrel mandarin fish, but a dish that may not be so familiar to everyone."

After hearing this, let alone the people present and Li Fei'er, even the people in the kitchen watching Su Ji were a little curious?

After taking a nap, the three little girls Feng Ruoru, Yang Xiaoxi and Chen Yaofei who came back to Su Ji also sat outside the camera and stared at them.

Now that he heard what Feng said, the three little girls also stood up and stared at him curiously.

The little girls are very well-behaved and do not disturb Feng's father's shooting.

Li Feier asked with a smile: "Three chefs, we are really curious. If it is not "Squirrel Mandarin Fish", what dish do you three want to make for us?"

Su Jinrong answered: "It's a dish that my father had improved, "Vinegar-Sweet Mandarin Fish".

Such a dish really surprised everyone a little.

It can be said that this dish is indeed not that famous.

If you want to say it is familiar, it is naturally not as good as "Squirrel Mandarin Fish".

So Li Feier and the others were really curious. What’s special about this dish?

Zhuang Daozhong smiled and said, "Maybe everyone is more familiar with "Squirrel Mandarin Fish", but this vinegar-sweet mandarin fish is definitely no less than that of squirrel mandarin fish, and this dish cannot be completed independently by a chef.

The first difference between it and squirrel mandarin fish is that squirrel mandarin fish is hung with dry powder before frying, while squirrel mandarin fish must be hung with wet paste, and it must be fried three times to ensure that the fried bones of the mandarin fish are crispy, and then poured with the cooked hot juice."

Feng Yifan added: "Because after the last time the mandarin fish is fried, the same hot water poured on the mandarin fish while it is hot to ensure that the watering can directly penetrate the crispy fish and go directly to the fish bones inside, so two people must do it together."

I heard from the three top chefs that everyone was full of expectations.

Especially everyone in Su Ji’s kitchen was really curious about this dish and wanted to see it.

After all, this dish was improved by Mr. Su Quansheng.

Zhuang Daozhong even said: "At the state banquet, I made this dish with my senior brother. At that time, Senior Brother Su was frying mandarin fish, and I was responsible for boiling the sauce according to his instructions. The dish was really fragrant and mouth-watering."

I heard that this was a dish that appeared at the state banquet, which naturally made people even more curious.

Li Feier smiled and said, "Then please let the three masters reappear for us."

Feng Yifan and the two old men looked at each other, and then he began to be busy.

What’s different from other times this time is that his job is to clean up the mandarin fish.

This includes slaughtering fresh mandarin fish, cleaning up the fish, and changing the body of the mandarin fish as required.

Under Feng Yifan's neat hands, the mandarin fish was quickly cleaned up.

When he was changing his sword, the two old men, Su Jinrong and Zhuang Daozhong, explained next to him.

Su Jinrong said: "Please pay attention. This vinegar-sweet mandarin fish is different from the way to change the knife. This dish cannot be cleaved, but the fish bones must be kept intact, so that the fish bones can be used to support the shape of the last dish."

Zhuang Daozhong said: "You see, you should first cut the fish straight down like this, cut the fish meat all the way to the fish bones, but you cannot hurt the fish bones, and then you should also cut it horizontally. You should use a knife later, but you cannot slice the fish meat, so you must connect it."

Zhuang Daozhong's explanation also made everyone a little eye-opener.

Because Feng Yifan is really quick, accurate and stable in the knife, every knife can be regarded as an extremely standard.

Lin Ruifeng whispered to Ning Cheng beside him: "Did you see it? This is the master's skill in knife skills. Every knife is very accurate. Stop at the fish bones and will never hurt the fish bones. Turning back the slices will ensure that the fish meat will not fall off."

Ning Cheng also whispered: "Senior Brother, this is a bit beyond my rules for me."

Lin Ruifeng almost couldn't help laughing out loud, covered his mouth and held back his laughter, and then he said, "Actually, it's also beyond my scope to me."

Ning Cheng almost laughed out loud, and could only cover his mouth with his hands.

Ma Xiaolong next to him said, "Don't laugh, this is a rare opportunity to learn. Can't you be serious?"

When Lin Ruifeng and Ning Cheng heard Ma Xiaolong's words, they immediately became serious.

In fact, not only Ma Xiaolong was very excited at this moment, but everyone in the kitchen was watching it very seriously, including Shi Jiahui, who also looked expectant.

While Feng Yifan was dealing with mandarin fish, Su Jinrong also made a move.

The paste used to wrap fish is the paste of eggs and starch.

Su Jinrong said: "This paste can actually be used to fry some other things. It mainly ensures that the moisture inside is locked and the appearance is crisp enough. Look, like this, just pull it with your hands and the paste will automatically flow offline like this."

The photographer really took the photos very seriously, and everyone present also watched them very seriously.

It can be said that Su Jinrong is teaching everyone how to mix and fry the paste.

After the frying paste was prepared, Feng Yifan also processed the mandarin fish and marinated it with onion, turmeric wine, salt, sugar and pepper.

Feng Yifan would break the fish into pieces and apply it inside to ensure that it is marinated until the bones are cured.

Zhuang Daozhong said, "This must be done to ensure that the whole fish is marinated, so that it must be applied evenly."

During the period of pickling the fish, Feng Yifan also prepared the oil pan.

Su Jinrong said: "The oil in the oil pan does not need to be replaced with new oil every time it is fryed, but everyone must remember that the oil of fried meat dishes and vegetarian dishes should be distinguished. At the same time, after each frying, you must clean up the oil."

When the fish were marinated, Su Jinrong officially began to take over.

The moment Su Jinrong took over, everyone began to get a little nervous, and everyone stared at the movements on Su Jinrong's hands.

Since the stroke, this is the first time Su Jinrong has personally taken such a big dish.

When the fish was catching it in the hand at first, Su Jinrong's hands trembled slightly.

Seeing this scene, everyone was really worried about the old man.

Feng Ruoruo also clenched his fists and couldn't help but mutter: "Come on, grandpa."

Su Jinrong quickly calmed down, pinched the fish head and tail with his hands, then put the fish into the paste, and hung the paste evenly on the fish body.

After asking, Su Jinrong quickly put the fish into the hot oil.

Zhuang Daozhong said: "This is the first time to fry. The oil temperature cannot be very high. It is about the oil temperature of the third and fourth layers. It should be slowly fryed and let the fish shape."

At this time, everyone saw that Su Jinrong did not let go of the fish head and tail, and did not let the mandarin fish fry it by themselves in the oil pan. Instead, he carried the fish head and tail and curled it in the middle, making the fish look like it was leaping.

Su Jinrong said while frying: "This slightly curled like a fish jumping up, which is the shape of this dish, the so-called fish jumping over the dragon gate."

Feng Yifan watched from the side. When he saw the sweat beads on his father-in-law's forehead, he also reached out to help his father-in-law wipe his sweat.

After the first blow, the fish has basically been fixed.

Su Jinrong took out the fish and put it aside to cool it down.

"You can't fry it for a second time at this time. You must put it aside and let it dry."

At this time, Zhuang Daozhong also sat on the stove next to him and began to prepare the vinegar sauce that was finally poured on the fish.

During the process of making sauce, Zhuang Daozhong also continued to give some explanations.

"This vinegar-like sour sauce requires some complex seasoning. You cannot simply use one vinegar. First, you need to use aged vinegar, and finally cook some balsamic vinegar, so that you can better stimulate the aroma of vinegar.

Moreover, this juice must be made to be viscous, but it cannot be boiled too much, so that the juice will become bitter. It must be sure that the juice is dark red and bright, so that it will be beautiful after being drizzled."

When Zhuang Daozhong was cooking the sauce, Su Jinrong had already put the fish in the oil pan for the second time and fryed it again.

Feng Yifan helped and said, "When refrying, the oil temperature should rise to six or seven layers, and then it cannot be thrown into the pot like this. You should use a colander to hold it in this way to fry it. This way, you can ensure that the shape of the fish will not be destroyed."

Su Jinrong held the fish in one colander and put it into the oil pan while picking up another iron spoon and pouring oil on the fish.

After doing the second refry, the fish was taken out of the oil pan again and dried.

The juice of Zhuang Daozhong next to him has also begun to grow thicker, and the aroma of vinegar has also come out.

After the oil temperature finally rose to eighth layer, Su Jinrong put the fish in the oil pan for the last time to fry it.

Feng Yifan said: "Don't think this will be very oily. In fact, when the oil is low, the oil will be eaten into the fish, but when the oil is high, the oil you eat will be forced out at the high oil temperature."

After the third time frying, Zhuang Daozhong next to him had already boiled the vinegar sauce.
To be continued...