Soon, the bones inside the fish head had been removed. Xie Baomin put a large plate on the fish head, held it with both hands and turned it over. After placing it on the table, he took the plate away and the fish head was turned over.<

/p>

At this time, the fish head was like a deflated balloon, soft and trembling, but the fish skin was intact and not disfigured at all.

After removing the bones inside, you have to turn it over and remove the front side, which is the bones on the surface of the fish head.

For example, the labial bones, orbital bones, gill covers, etc. near the fish's mouth all need to be removed from the front.

To remove the bones on the front, you have to start with the fish head.

Xie Baomin put his hand into the fish's mouth, carefully pulled out the labial bone, then reached in again and started to pull out a piece of skull behind the fish's mouth.

"When removing the bones from the front, try to remove them from the mouth of the fish, so that the skin can remain intact."

Xie Baomin removed it very slowly. For areas where the fish skin needs to be slightly broken, such as the gill cover, the area of ​​broken skin should be reduced as much as possible and moved out little by little.

When the fish body was removed, Xie Baomin stroked the pectoral fins on both sides of the fish's head:

"These two will not be removed. They are like a pair of small wings, which can increase their appearance."

At this time, the entire fish head has been dismantled, and it looks like it has returned from the third dimension to the second dimension.

Xie Baomin put the wok back on and started cooking the stew.

Add a small pot of pork bone broth to the pot, then add ginger and green onions, add rice wine, pour mushroom slices, bamboo shoot slices, scallops, and ham slices into the pot, then add half a frying spoon of lard and an equal amount

of crab paste.

Turn on high heat and bring the pork bone broth to a boil.

Boil and simmer for a while to bring out the aroma of various ingredients, and at the same time, the aroma of crab paste and lard will be simmered into the soup.

When it's almost cooked, take out the onion and ginger and start seasoning.

Put a small spoonful of salt, a small spoonful of sugar, half a small spoonful of pepper, and a little light soy sauce into the pot.

Both scallops and ham are salty, so just add a small spoonful of salt to enhance the flavor. You don’t need to add too much.

After putting the seasonings in place, the pot, which was already full of fresh aroma, became even richer.

Don't just put the fish head in and stew it, even if you just boil some noodles and throw it in and mix it, the taste will definitely be unforgettable.

Boiling the soup in the pot again, Xie Baomin stirred it twice with a spoon and came to the pot with a plate containing the fish heads.

He did not pour the fish head in immediately, but first poured a ladle of soup from the pot onto the plate and shook it to prevent the gelatin from the fish head from sticking to the plate.

Then slowly tilt the plate so that the fish head slides completely into the pot.

Braised is a cooking method that is half vegetable and half soup, such as noodles and stewed vegetables.

The braised silver carp head dish I made today is also half soup and half vegetable.

After putting the fish head into the pot, turn down the heat and let the soup in the pot boil slightly. If the fire burns fiercely, the fish skin will be broken even if it is intact.

The fish head put into the pot is trembling in the soup, and the soup inside exudes an alluring aroma.

The next step is to simmer on low heat.

All parts of the fish must be stewed in pork bone broth until soft and tender, so that the fish head tastes extremely delicious.

The fish head is rich in colloid, so in order to prevent it from sticking to the pan, you need to shake the wok constantly.

This requires not only technology, but also physical strength.

Stew until the fish head is completely soft and the soup becomes thick, then it can be taken out of the pot.

First use chopsticks to take out all the mushroom slices, bamboo shoot slices, and ham slices from the pot, then hold the pot and carefully slide the fish into a deeper plate.

After sliding it in, place several auxiliary ingredients neatly on the fish head, and garnish with a few blanched rapeseeds. This legendary dish is complete.

"Eat, eat!"

Xie Baomin came outside with the fish head, placed it on the dining table, and said to everyone:

"Eat the fish head first. Each person takes a bowl and scoops a large spoon directly into the bowl to eat. The fish head must be eaten while it is hot. It is best to eat it with your mouth scalded. Otherwise, if it cools down a little, the fish soup will start to stick to your mouth."

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There is too much gum in this dish, so eat it first.

It’s not too cold right now, but if it’s winter, you may not be able to eat it after a few minutes of cooking.

"Working for hours and eating for only a few minutes, this may be the extravagance and exquisiteness of literati cuisine."

After everyone took pictures, they hurriedly picked up their spoons and filled a large bowl each.

There are no bones in the fish head. Just put it in a bowl and eat it with the soup. You don’t have to worry about getting stuck on the fish bones or eating the bones.

When the soft fish meat entered his mouth, Lin Xu immediately felt that there was such a delicious dish in the world.

The colloid-rich fish head brings the unique deliciousness of river fish, coupled with the presence of lard and pork bone broth, it has a rich aroma and rich texture. In addition, you can also taste the umami of ham and bamboo shoots, and the unique plant fragrance of shiitake mushrooms.<

/p>

As for the soup, you can taste a "rich and thick" texture.

It's probably the function of adding crab paste.

“It’s delicious. Chef Xie’s cooking is amazing!”

"Old Shen, this is much more delicious than the fish head we ate during our last trip to Yangzhou."

"Indeed, I spent thousands of dollars eating and felt lonely that time."

"Thank you to Chef Xie for allowing Cui to taste this unparalleled delicacy. It is worthy of braised silver carp head. The taste and texture are really amazing."

"Lao Xie's craftsmanship is amazing. Next time I get two silver carp, how about you cook it for me? I'll give you a box of flower carvings!"

"Hey old Huang, didn't you say that all the flower sculptures are gone?"

"Lao Dai... I forgot you were here."

"..."

Everyone was full of praise for Xie Baomin's craftsmanship, but not everyone liked the taste. The two brothers, Xie Yufei and Xie Yuhang, took a bite each and consciously put on disposable gloves and started eating crayfish.

When they were a few years old, they had been eating dishes like boiled cabbage at home. This kind of dish was not as attractive to them as crayfish.

The same is true for Shen Baobao and Geng Lele. After tasting the taste, although this delicious and plump fish head is indeed delicious, there is spicy and delicious crayfish next to it!

Who who loves spicy food can resist the temptation of crayfish?

Lin Xu was eating this delicious fish head and regretted not using the cooking study card just now.

There is still one big silver carp left, why don't we have a try when my parents come tomorrow? I regret it!

I scooped a large spoonful of fish head into my mouth and entered the system while eating. I wanted to see what the exchange price for this braised silver carp head dish was.

Just as I was about to enter the points mall, I suddenly remembered that I hadn’t looked at the inventory for a long time, so I went in and took a look. There were two perfect-level cooking learning cards, a thirty-minute experience card for special props, and a perfect-level dish.

Redeem card.

Redeem card?

Isn't this a card that can be exchanged for dishes in memory?

He looked at the description of the card. It was obtained from the chain mission in the last game. He has never used it since he got it.

Since you want to get Braised Silver Carp Head, you might as well use this card to redeem it.

In order to avoid losing money, he entered the points mall and checked the exchange price for perfect braised silver carp heads. It turned out to be a terrifying 6 million.

It seems that as the points earned every day increase, point inflation becomes more serious.

Six million points is equivalent to six million yuan, so if I use the memory exchange card to get the braised silver carp head, doesn’t rounding it off mean I have saved six million?

So what are you waiting for? Redeem!

"Would you like to exchange for a perfect braised silver carp head?"

"Yes!"

"The exchange is successful. Congratulations to the host for obtaining the perfect-level braised silver carp head cooking technique. Because this technique needs to be used in conjunction with the bone-breaking technique, the host can make the highest level of excellent-level braised silver carp head. Do you want to redeem it for the perfect-level bone-breaking technique?"<

/p>

Is there another technique like this?

Lin Xu felt that since it was done, it must be perfect.

"Redeem!"

"Consume 2 million points to obtain the perfect fish bone-breaking technique, and trigger the trial task: ask the host to use the bone-breaking technique to make a perfect bone-breaking dish within three days. After completion, you can permanently obtain this technique.

."

Damn it!

Lin Xu was stunned for a while before he came back to his senses, and was actually tricked by the system.

He originally wanted to exchange for the skill of dismantling silver carp heads, but was induced by the system to exchange for the skill of dismantling bones.

I originally thought it was a full range of bone-removing techniques, but I didn’t expect it was just fish bone-removing techniques.
To be continued...