Life in a quiet village in Xianshan

Zhao Fangming removed the fish head and sliced ​​off the meat on both sides of the fish.

Gu Siwei looked at it and said: "Chop the fish bones and heads into pieces, put them into a pot and make some white soup. Slice the fish into thin slices, not too thin, but not too thick. They should be placed in boiling water for about a minute or two. The thickness will be cooked."

"Do you want fish skin?" Zhao Fangming asked one more question.

"The fish skin has no effect," Gu Siwei said while preparing the ingredients.

The two of them worked separately, and within a short while, Zhao Fangming had filleted the fish, chopped the fish head and bones into pieces, and put them in different basins.

Gu Siwei got pickled cabbage here, but he had a little difficulty when he wanted to find pickled peppers, because there were no pickled peppers.

"Siwei, what are you looking for?" Zhao Fangming asked when he saw Gu Siwei rummaging through the material rack with a frown on his face.

"Are there any pickled peppers? I want pickled peppers from Sichuan, preferably those made from wild mountain peppers, which have the most authentic taste," Gu Siwei said.

Zhao Fangming smiled bitterly after hearing this: "Can't we just miss that thing? It's already rare to find sauerkraut here. Where can we find that thing?"

Gu Siwei was right. It was a bit far away from Sichuan, and the transportation capacity of this era was incomparable with that of the future, so he said, "It's okay if we don't have it, but the taste will be worse."

"What's next?" Zhao Fangming asked.

"Is everything done?"

Gu Siwei asked, and when he saw that Zhao Fangming had prepared the fish fillets and placed the fish bones, he said, "Is it okay to stir-fry the fish bones in meat oil and make white soup?"

Zhao Fangming smiled and said: "What's the problem? Do you want to add pepper?"

Seeing Gu Siwei click on the key, Zhao Fangming started to cook the soup with fish bones.

Gu Siwei picked up the fish fillets and prepared to starch the fish fillets. He first washed the fish fillets twice with clean water. After washing, he used a clean cotton cloth to absorb the water from the fish fillets. It's almost done, add some salt to the fish fillets to give it a base flavor.

While operating, he explained to Zhao Fangming: "You need to add a little more salt to enhance the flavor. After adding the salt, stir in one direction to grab the fish fillets."

At this time, Qiao Yitong stretched his head and asked, "What is Shangjin?"

"It's just a little sticky to hold on to, that's all."

At this time, Gu Siwei had already grasped the fish fillet and showed it to Qiao Yitong. As for Zhao Fangming, there was no need to explain. He was a cook himself. Without this knowledge, he would not be a cook.

"Give me two more egg whites and continue to catch them. Next, I will use starch. If there is no starch, I will just make do with flour. I like to make it into a paste like this, which is almost as sticky as egg whites. Pour the starch paste into the fish fillets and continue stirring. Wait until each fish fillet is coated with starch, then it is complete..."

Zhao Fangming understood Gu Siwei's operation, but Qiao Yitong seemed a little confused. Fortunately, he was learning to play. For Gu Siwei, it was just a few more questions.

Gu Siwei prepared fish fillets here, and Zhao Fangming's fish soup was also ready over there.

I took over the fish soup from Zhao Fangming and used a slotted spoon to skim out the fish bones and heads, leaving only the soup. Then I started the pot again, added oil and started frying the sauerkraut. After frying the sauerkraut, I added the fish soup and started. Season to taste, add sugar, pepper, MSG, etc.

Wait until the seasoning is ready and the sauerkraut is cooked. Take out the sauerkraut, turn to low heat and wait until it seems to be cooked. Add the fish fillets one by one. When adding the fish fillets, put them one by one.

Use a spoon to push the fish fillets along the edge of the pot for a while so that the fish fillets are cooked.

Pour the fish fillets and fish soup into the large soup basin that originally contained the fish bone pickled cabbage, and the aroma of the sour and umami flavor will come out all at once.

"Is this good?" Qiao Yitong swallowed.

Gu Siwei said: "There is still one last step."

At this time, Gu Siwei scooped a spoonful of oil into the pot and turned on the fire. Sprinkled some minced garlic in the center of the pickled fish basin. After waiting for the oil to heat up, he put half a spoonful of dried chili pepper in the spoon and stir-fried it. Pick up the pot and pour the oil directly into the spoon, so that the hot oil and the dried chili inside will have the first reaction.

Hovering in the air for a second or two, instead of waiting for the dried chili pepper to turn black, pour it directly onto the minced garlic in the basin.

Zira!

What Gu Siwei likes most when making pickled fish is the sizzling sound. Without these sizzling sounds, Gu Siwei will feel that the fish tastes less delicious when he eats it.

Put a few more pieces of coriander in the basin, and it will be a serious pickled fish.

This small fragrance, in the words of a few decades later, is just scratched, and the small smell will come out.

Generally speaking, this dish is not difficult for a chef like Zhao Fangming. As long as he looks at it, it will be fine. The important thing is the ingredients and some small details in the production process. In the chef industry, these Small details often determine success or failure.

Gu Siwei didn't hide it, so Zhao Fangming naturally understood the trick quickly.

"Try it, it smells really...sour and sour." Qiao Yitong was already a little greedy and couldn't stand it anymore, so he directly carried the basin towards the table.

Gu Siwei and Zhao Fangming followed behind, talking about the dishes as they walked.

Zhao Fangming was a cook. As soon as he smelled the food, he knew that it would be good and would be popular when served on the table, so he pointed out everything he didn't understand.

Gu Siwei explained here, and then said with a bit of regret: "There are no pickled peppers, and it lacks a little flavor. If you want to make something more authentic, you have to wait."

"Did you take a dip at home?" Zhao Fangming asked.

Gu Siwei nodded: "I brewed one or two jars at home, but I don't know how it tastes."

If he hadn't done it today, Gu Siwei would have really forgotten about pickled peppers. He was only thinking about pickled vegetables and didn't notice Guan Jian's supporting role.

"How to make pickled peppers?" Zhao Fangming asked.

Gu Siwei said something. This thing is even simpler. Any housewife in Sichuan can make it. Of course, everyone’s taste is different. This is how our Chinese food is. The same dish, when made by Hunanese, is The taste of Hunan people, Hubei people make it with the flavor of Hubei, which is quite remarkable.

New dishes were served and everyone picked up their chopsticks.

"Hmm! Delicious, delicious!"

Qiao Yitong took a piece of fish and put it in his mouth, and was immediately conquered by the taste. He couldn't think of any fresh adjectives, so he could only keep saying it was delicious.

After Zhao Fangming took a bite, he couldn't help but nodded.

Materials at this time were very scarce, and most of the time they were limited to filling the stomach. Even if the food was good, it was just braised pork. The reason why pickled fish would rapidly expand from central Sichuan to all of China as soon as it was invented. It’s not unreasonable. This little taste directly scratches the stomach of us Chinese people. Whether you are a northerner or a southerner, you can always make a satisfying pickled cabbage based on the dietary characteristics of your hometown. fish.

Gu Siwei ate it for a while and then started to talk about the shortcomings: "The biggest failure is the lack of pickled peppers, and the fish fillets are not hung well. The cooking heat is a bit too high, and the fish is a little bit old." , I haven’t done it for a long time, and my hands are a little raw..."

"It's pretty good. What else is there to say about this dish?" Qiao Yitong thought that this pickled fish with pickled vegetables was so delicious, fresh and appetizing. Not to mention anything else, he could go on to cook three big dishes just for this soup rice. bowl.

However, Zhao Fangming listened carefully and felt the shortcomings of Gu Siwei's words with his heart.

Gu Siwei added: "Actually, this dish can be derived from many things, such as fat intestine fish, pickled radish fish, and boiled fish...".

When Zhao Fangming heard that there were so many tricks, he immediately said: "Speak slowly, I will take a note and write it down."

Gu Siwei smiled and said: "Don't remember it now. Eat first. I will tell you slowly after you finish eating. You can remember it slowly."

Only then did Zhao Fangming sit down again.

With the pickled fish present, other dishes are pushed to the back, not because they are not delicious, but because the taste of the pickled fish is so appealing that people want to eat it more and more, especially if it is the first time to eat this dish.

Also, Gu Siwei's cooking skills are pretty good, and he can be considered someone who has worked hard on this dish. The reason is very simple. He loves to eat it, so how could he not make it well?

The three of them were eating when suddenly the door to the room was pushed open.

The three of them looked back and found a man standing at the door. He was in his forties, had a Mediterranean hairstyle, that is, no hair in the middle, and was wearing a Mao suit. There was a pen in the pocket of the Mao suit. He looked like a cadre at first glance.

"director!"

As soon as he saw this person, Zhao Fangming stood up immediately.

Upon hearing Zhao Fangming's greeting, Gu Siwei also stood up.

Qiao Yitong knew this person, he lived nearby. It could be said that as long as he had a little bit of care, it was impossible not to know someone with a small position in a nearby factory.

"Xiao Qiao is here too, Xiao Zhao, why is it so fragrant at night? I smelled the fragrance as soon as I passed by," the Mediterranean director said with a smile.

Don't you understand what this means? So Zhao Fangming introduced Gu Siwei, then directly asked the director to sit down and bought him a wine cup and chopsticks.

Just like that, the original three people eating suddenly became four people.

"Well, this new dish is good, Xiao Zhao, you shouldn't do it now. Since there is such a good new dish, why don't you make it tonight?" Director Mediterranean was attracted by the taste as soon as he tasted it, and immediately complained to Zhao Fangming Why didn't I make this dish today?

Zhao Fangming smiled bitterly and said: "There is no way."

Gu Siwei did not wait for Zhao Fangming to speak, and said with a smile: "We only brought one of the ingredients here tonight, and it is unlikely to be done before ten o'clock, maybe because of this reason."

Gu Siwei was not interested in letting this person know that he could cook, nor did he want others to know that Zhao Fangming learned this dish from him, because he was afraid of trouble.

As for what the trouble is, he himself doesn't know. In short, it's better to do less than to do more. Zhao Fangming is a cook, and he can know a few special dishes without any problem. Gu Siwei is not in this profession, so why do you want this false reputation?

Zhao Fangming knew what Gu Siwei was thinking.

Director Mediterranean did not expect this, so he said something to Zhao Fangming and asked him to serve this dish at noon tomorrow so that the leaders who come over can have a taste.