Hao Xin stared at Hao Xian scraping the carp meat with all his heart as if she was carving artworks. She never thought that her brother, who was in his twenties, could still bring such visual enjoyment when cooking.

Hao Xian shaved half of the fish's green knife, suddenly thought of something and said:

"The most suitable part for making fish skin corners is fish green, that is, fish spine. Do you know this?"

Since there are audiences, of course, you have to turn on the commentary mode while cooking.

This is to help him better understand why the Fengcheng Fish Skin Cork dish is delicious, not to show off or be greedy.

Really not.

Although it is a dish that can only be made by the plug-in of "Peng Zu Chu Jing" rather than one's own strength, this does not mean that you will gain nothing after you finish it.

In fact, Hao Xian found that after cooking dozens of roast gooses these days, he had a deeper understanding of the content in his father's notes and formed some beneficial physical memories during the cooking process.

Fresh turtle fish is so rare in Miaoguo, he must also consolidate his knowledge points while making it. He must never emptie his brain and rely solely on the power of plug-ins to cook, as it will only make no progress.

"Of course I know that the fish spine is fluorescent and white, with delicate flesh, rich in gum, and strong adhesion. It is the most suitable fish meat for making skin! My dad complained to us several times and said that many chefs are no longer patient now. The scraping of the fish meat is very rough, and they will also scrape off the meat under the fish green." Hao Xin replied. Since Hao Xian took the initiative to speak, there is no need to worry about interfering with him.

Li Pengju smiled and nodded, pretending to understand.

"One pound of tangerine carp is only eight cents of fish green. Scraping out fish green alone will not only test the chef's skills, but also increase the burden on the restaurant. The most authentic way to make fish skin corners is to stop when you scrape and see the hazel red fish. However, the restaurant will undoubtedly lose a lot of money in doing business. Anyway, most customers can't eat the difference between fish green and other fish, so they simply take all the fish."

When Boss Hao said this, he had already scraped off all the fish greens from the whole fish and put them in a small bowl.

"But we don't waste it, all the ingredients can be used."

He quickly poured the remaining fish meat and the fish head and bones into the pot, fry it with fragrant smell and add water to simmer it over low heat.

"Cook the fish soup base slowly first, and we start making the skin."

Hao Xian carefully checked the fish green in the small bowl, picked out the fish bones, and then swung two kitchen knives and chopped them up.

It was not until I felt that I had chopped enough that I put the fish back on the bowl, added a small amount of salt, sugar and raw powder, and first beat the glue with my hands until it was sticky enough and then replaced with a beat. After repeated force and falling on for a long time, the fish finally became vigorous.

"Next, we need to add raw powder. Now most stores will replace raw powder with clear powder, because in that case, you can use less fish and the fish skin is less likely to break. But what I made for you today is of course the most difficult but most delicious method."

"Yeah, yeah!" Hao Xin also began to become only able to smile and nodded.

The raw powder Hao Xian mentioned is actually potato flour or corn flour, which is often used when thickening. The clear powder is wheat starch.

Both are commonly used ingredients in cooking, and there is no difference between good and bad, but for different dishes, the scope of application is naturally different.

Hao Xian slowly rubbed the raw powder into the glued fish meat without adding any water, oil or egg white. He relied solely on the water in the fish meat to mix the raw powder to form a dough.

He walked to the workbench next to the side, sprinkled with raw powder, and placed the fish dough on the raw powder and continued to rub it.

The surface of the dough is no longer rough and smooth. Hao Xian also changed the kneading method and rolled it into a long cylindrical dough, which is about the same thickness as the rice noodles in Hong Kong-style morning tea.

As the fish dough took shape, Hao Xin's eyes lit up completely and his mouth became more and more touching.

She knew very well how delicious the fish skin corners cooked in my brother’s current way would be!

Hao Xian picked up the kitchen knife again, cut the fish dough into small pieces as big as a dry banana, picked up the rolling pin, and started the last step in making the fish skin-

Roll out!

"Although the fish skin is almost done, the one who travels a hundred miles a day is half a dozen, and the more you go to the end, the less anxious you are. The fish dough skin made of fish green and raw powder is not gluten and is easy to roll out, so you must be careful when rolling the fish skin.

"But the hard work is worth it. Only in this way can we get the most transparent fish skin. After cooking, you can even see what filling is wrapped in it!"

Hao Xian smiled and raised a piece of fish skin with thin and transparent skin, crystal clear.

Hao Xin and Li Pengju gained great satisfaction just by appreciating the fish skin in his hand.

But they didn't have time to relax, and Hao Xian said seriously:

"It's still early! I just rolled out a piece of fish skin and didn't wrap the filling. Now isn't the time to relax!"

The two had to watch nervously again as Hao Xian rolled out the remaining fish skin piece by piece, arranged neatly on the plate, and then took out two bowls from the refrigerator.

One of the bowls contained shrimps that were peeled off the shell and washed with intestines, while the other bowl was half fat and half thin pork. He was prepared after getting up early in the morning.

Then he took out two egg whites.

Hao Xian chopped the shrimp and pork together, sprinkled with a little salt, added half of the egg white and stirred the filling, and started to do the thing that the whole family would do together during festivals-

Make dumplings!

With a small spoonful of filling, a piece of fish dough, and a little egg white on the edge, Hao Xian skillfully wrapped a cute and charming fish skin corner.

"Brother, can I let me cover it together?"

Hao Xin couldn't help but want to have a delicious meal soon, and wished he could roll up his sleeves.

When my dad did it, she actually wanted to give it a try!

"Don't worry, don't look at the simple wrapping of my dad and I. It's actually easy to wear the skin. Just wait and eat something delicious."

Hao Xian shook his head and refused, and his hands kept moving as he spoke, one exquisite fish skin corner after another lie down side by side on the plate.

Hao Xin was a little disappointed, but soon looked full of anticipation, because Hao Xian finally packed all the fish skin corners and could be cooked immediately!

"It's about forty minutes, and the fish soup is ready."

Hao Xian looked at the time and nodded with satisfaction.

He walked to the pot with the plate full of fish skin corners, uncovered the lid of the pot, and the hot steam gushed out, and the smell of fish instantly dissipated.

plop, plop, plop...

The fish skin horns were poured into the soup and rolled and swam like a live fish.

Hao Xin closed her eyes and sniffed the fragrance greedily.

She didn't dare to look at it, for fear that when the fish skin corners floated one by one, she wouldn't help but pounce on her and grab food when the old man started to put it on.

The three of them didn't speak for a while, and just waited quietly for the food to come out of the pot, swallowing silently.

I don’t know how long it took, but Hao Xian’s voice with pride finally rang:

"I've been waiting for a long time, please enjoy the fish skin corner in Fengcheng!"
Chapter completed!