God of Cookery Live Room

Chapter 448

The second dish Chen Er is going to cook is dry roasted rock carp.

Dry-roasted rock carp is a famous dish in Sichuan cuisine. It is fried and roasted with Sichuan river specialty rock carp and pork.Delicious and spicy, it is one of the indispensable treasures in Sichuan cuisine.

As a native of Sichuan and Sichuan, Chen Er is the first time to carefully cook Sichuan cuisine in the show.

Sichuan cuisine draws a wide range of materials, has various seasonings, and has a variety of dishes. The taste is both fresh and mellow. The strengths of all companies are good at absorbing and innovating, and are well-known both at home and abroad.

Modern Sichuan cuisine emerged in the Ming Dynasty and the Republic of China, and has been innovatively developed in modern times.Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the ingredients are daily delicacies, and there is no shortage of mountain delicacies.Its characteristic is that the red taste is particular about hemp, spicy, and fragrant, while the white taste is still slightly spicy in the salty and fresh.

The main secret of making this dry-roasted rock carp is the rock carp that is a specialty of Chuanjiang.

Rock carp, formerly known as Yanyuan carp, commonly known as Shuizi and black carp, is a unique fish species in China.The yield of rock carp is not high, but it has the advantages of small body cavity, tender meat and delicious taste, so it has been loved by people for many years and is an indispensable delicacy on the dining table.

Chen Er picked up a basin of water, and there was a big rock carp swimming in the water.Its side is flat and diamond-shaped, its back is raised into an arc, and its abdomen is round.The head is small and conical.Lips are thick and slightly prominent.Looks a little funny and cute.

The treatment method of rock carp is not complicated and special, and is similar to that of other fish.First remove the fish scales, dissect the fish belly to take out the internal organs, wash it, and then cut five or six cuts on both sides of the fish body with a knife, add salt and cooking wine and marinate for 15 minutes to taste.

After marinating, heat the oil in the pan over high heat, fry the rock carp for a while, until the skin of the fish is slightly wrinkled, then pick it up immediately.Drain the oil and set aside on a plate.Leave some oil in the pan for frying.

Chen Er took out the magic tool for cooking Sichuan cuisine - Pixian Douban, and scooped out two tablespoons of Douban in a bowl.

Then cut the onion, ginger, garlic, and pickled pepper into small pieces, put them into a bowl, and stir well with the Pixian Douban.When the oil in the pan is hot, immediately pour the stirred ingredients into the oil pan and stir fry quickly.After the onion, ginger, garlic and other seasonings change color and stir-fry their fragrance, pour the cooked broth into the pot.

Cook for another 5 minutes, and use a large slotted spoon to remove the slag from the pot.

After the slag was removed, the color of the broth in the pot became more pure. Because of the Pixian Douban, the color of the broth showed a very nice red sauce.The bubbles in the pot exploded one by one with the heat, like red flowers suddenly blooming on the water.

Chen Er took out a piece of ham, cut it into cubes and put it into the broth with the fried fish.

The broth made a puffing sound, and the soup rolled up, quickly covering the back of the rock carp.

Chen Er took a breath of the aroma, picked up the kitchen knife again very satisfied, chopped some minced ginger and garlic, put it into a bowl, added salt, distilled juice, and sugar, stirred well, and then poured all into the pot.

At this time, the broth in the pot was already boiling. Chen Er picked up the spoon, kept scooping up the hot broth, and poured it on the rock carp.The condiments accumulated on the back of the rock carp were slowly rolled into the pot by the broth. After a few tumblings, they immediately disappeared into the vast ocean.

When the seasoning on the rock carp's back was gone, Chen Er turned the fire down to a low fire and continued to cook.

The broth in the pot boiled less and less, and in the end, only a small piece of broth remained, piling up under the body of the rock carp.

At this time, it is almost ready to start the pot, Chen Er added some essence, vinegar, and minced green onion to the pot.Then lift the pot and shake it gently, while continuously scooping up the soup in the pot, pouring it on the fish until the bright oil is gone, then take it out of the pot and put it on the plate.

This dry roasted rock carp is ready.

Dry-fired rock carp looks more appetizing than ordinary fish.

Because this rock carp has been fried in hot oil for a while before dry-burning, the fish skin is very crispy, and it is slightly wrinkled, as if it can be pulled off with a light force.It should taste good in your mouth. The fish skin is so thin, maybe even the freshly baked chicken legs are not as crispy as it is.

Not to mention the amount of broth poured around the rock carp.

The broth is rich and the fish is delicious. A bite of the fish can bring a lot of gravy, not only will the taste be smoother, but also the taste will be more fragrant.

The various seasonings in the broth should have slowly seeped into the fish.

Chen Er only needed to take a look at the rock carp to guess how good the rock carp would taste.

Maybe it's because this dry-roasted rock carp is a Sichuan dish, so the smell is relatively strong.Even before the dishes were out of the pot, Gou Xuefang and the others stretched their necks to look over.

If Chen Er hadn't told them in advance that he didn't like others to get too close to watch when he was cooking, I'm afraid the stove would have been surrounded by them.

Chen Er picked up the plate of dry-roasted rock carp, and glanced at the crowd with big mouths.Then I asked, "Why are you showing this appearance, do you want to eat?"

Perhaps because of the last dish, Chen Er left everyone with a bit of a shadow, so when Chen Er asked this question again, everyone agreed that Chen Er was deliberately tricking them.

So they each looked at each other, and then waved their hands hurriedly, "No... you were right just now, there are too many of us, and there are not enough people..."

Gou Xuefang thought, this time the other way around, according to Chen Er's routine of playing cards according to common sense, it should work!

Not only Gou Xuefang thinks this way, even other people think the same way.

Chen Er held the hot plate of dry-roasted rock carp and stared at the people in front of him with a smile.

Then he suddenly sighed, "Hey, since you've all said that, I can't say anything more, so I'll help you!"

As he spoke, he put the dry-roasted rock carp in his hand into the thermal cabinet.

"You can eat when there are more dishes!"

At this time, Gou Xuefang was still communicating with Shen Yinian and the others with his eyes, and just as he cast a "Don't worry, it's all right!" look, he suddenly heard Chen Er talking like this.

Gou Xuefang was stunned for a moment.

It was Shen Yinian who reacted quickly, and quickly looked at Gou Xuefang.

Trying to wake him up with a vicious look.

Gou Xuefang showed a stiff smile, "I didn't expect that he just played cards according to common sense..."

Now Gou Xuefang can confirm one thing, Chen Er did it on purpose!

Chen Er turned around and returned to the stove in a very happy mood, humming a song softly.

Although everyone couldn't hear what Chen Er was humming, it was not difficult to see that Chen Er was in a good mood at the moment.

Everyone glanced at each other, couldn't help but flicked a little thumb at Chen Er at the same time.

(End of this chapter)