The lemon spirit stared at Hao Xian with all his heart as if he was carving artworks. This is a visual enjoyment that he would never have when using magic to speed up the food.

Boss Hao shaved half of the fish's green, and suddenly thought of something and shouted to the outside through the delivery window:

"If you're bored, you can come in and see me do it."

"Okay!"

Ten seconds later, Zhen Tian was already standing on the inside of the kitchen door, looking at the entire kitchen with bright eyes, as if comparing with her grandfather's kitchen.

When she turned her eyes to Boss Hao wearing a mask, the other half of the fish that was being scraped, she couldn't help but get excited, but she was afraid of disturbing the chef, so she lowered her voice and asked:

"Boss Hao, do you want to make fish skin horns or Lecong fish rot?"

"Today, I will make fish skin horns, and I will make fish rot for you to eat next time I have the chance."

Boss Hao replied.

Lecong fish stew is also a famous dish in Shunde. Like Fengcheng fish skin horns, it needs to be made of turtle fish green, which can be regarded as a pair of sister dishes.

Zhen Tian nodded with joy. She was really here today!

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

Since there are audiences, Boss Hao will start the explanation mode while cooking.

"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! Grandpa complained to me 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."

Zhen Tian talked endlessly.

She is not a foodie who only knows how to eat. When her grandfather cooks, she often watches with saliva in her mouth!

"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 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 the chopping was refreshed 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 it with a beat. After repeated force and long periods of 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 way."

"Yeah, yeah!"

The raw powder that Boss Hao 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 degree of suitability 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 wooden table next to him, 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, Zhen Tian's eyes lit up completely and her mouth became more and more touching.

She knew very well how delicious the fish skin corners cooked in Boss Hao’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 you get the most transparent fish skin. After cooking, you can see clearly what filling is wrapped in it!"

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

Zhen Tian and Lemon gained great satisfaction just by appreciating the fish skin in his hands.

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!"

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

One of them contains shrimps that were peeled and washed with intestines, while the other bowl is half fat and half thin pork.

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.

"Boss Hao, can I ask me to wrap it together?"

Zhen Tian couldn't help but want to have a delicious meal soon, and she wished she could roll up her sleeves.

"I just said that these fish skins are not stubborn and look simple, but they are actually very difficult to wrap and are easy to wear. This is why no one is willing to make fish skin corners in this traditional way. Besides, you are a guest, how can you help cook?"

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.

Zhen Tian was a little disappointed, but soon became full of anticipation, because Boss Hao 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, rolling and swimming flexibly like a live fish.

Zhen Tian 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, Boss Hao would start to load the plate, she wouldn't help but pounce on her and grab the food.

I don’t know how long it took, Boss Hao’s confident and satisfied voice finally rang in her ears:

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