Heavenly Gourmet

Carp and pork, these two ingredients are the essence of dry-roasted rock carp. The combination of the two can bring out the best taste of carp.

The rock carp is the top grade scale fish in Sihai City, and is known as the "Yiyan, Eryan, and Sanqingba" in Sihai City.

Two merit points are not expensive.

After recalling the method of dry-roasting rock carp in his mind, Lin Hai sharpened his knife and pointed at the carp.

We were planning to serve new dishes today, so we were very well prepared for the rock carp. What’s more, there was a disturbance in the vegetable market before, and the Donghai Vegetable Market was also very polite to Lin Hai, and all they sold were good ingredients.

This can be said to be twice the result with half the effort.

And the method is also very simple.

Lin Hai took out a rock carp from the storage box.

The sides of this rock carp's body are flat and diamond-shaped, while its back is bulged into an arc. It looks very strange and very ornamental.

This kind of rock carp is very standard and is considered to be the best rock carp.

After Lin Hai cleaned up the rock carp, he picked up the God of Cooking practice knife and slashed five or six knives on both sides of the fish's body.

The blade of this knife is also particular, with a distance of three centimeters and a depth of 0.5 centimeters. Only in this way can the carp be marinated and taste just right.

After cutting the flower knife, Lin Hai continued to use Sichuan salt and Shaoxing wine to spread the rock carp all over the body, then put it in a basin, covered it with plastic wrap and marinated it.

After preparing the carp, Lin Hai cut the pork into thin strips and put it into another pot to cook.

The purpose of the pork is to create the broth and then blend into the poured rock carp.

Broth is also a key to the finished dish.

After finishing all these things, he took out another piece of good ham from the storage box.

This ham also has distinct meat and looks like an ancient piece of art.

I saw the kitchen knife in Lin Hai's hand was like lightning, and I saw the light of the knife flashing. Each knife could cut the ham into thin slices of even size.

His technique is like art, and his knife skills are extremely exquisite.

It didn't take long before it was cut into 0.5cm ham pieces.

If you look at these ham pieces with the naked eye, you can't see any difference at all, they are equal in size.

This kind of knife skills cannot be learned overnight, and it is also the result of Lin Hai's long-term training by Lin Xin.

Muscle memory has almost been achieved.

After cutting the ham, Lin Hai put it into a small bowl, cut the green onions into 0.5 cm pieces, cut the ginger and garlic into small pieces, and put them into small bowls separately for later use.

After finishing all these, he took them from the seasoning area, soaked the chili peppers, bean paste, and chopped them into pieces.

Dry-roasted rock carp also requires the use of red oil, and bean paste is the key to the formation of red oil. Pickled chili peppers are also essential ingredients to enhance the taste.

After completing these preliminary preparations, Lin Hai washed the wok he exchanged from Heaven, put it on the fire to heat, and then poured in rapeseed oil.

Soon, the oil in the pot began to heat up.

After the oil was heated to 70% heat, Lin Hai poured the pickled carp in the steel basin into it.

Chi Chi!

When the carp entered the oil pan, oil stars instantly appeared, and the white mist suddenly enveloped the top of the wok.

Rapeseed oil continues to fry the carp, which quickly turns slightly yellow at a speed visible to the naked eye.

The originally smooth and neat fish skin also began to show slight wrinkles, and the aroma of the fish meat also began to boil and release during frying.

"It is indeed a relatively high-quality fish. This kind of fish flavor is not found in ordinary fish."

Lin Hai nodded slightly, his expression very serious.

Although the cooking of this dry-roasted rock carp is relatively simple and there are not too many complicated procedures, there are still some things that need to be paid attention to if you want to make it delicious.

First of all, in terms of cooking, stew or stir-fry, the key words are stew or stir-fry.

But the characteristic of dry-roasted rock carp is that it is dry-roasted.

It has its own unique flavor,

One of the purposes of dry roasting is to add ginger, green onions and watercress to enhance the color and flavor of the finished dish.

The second purpose is to make the texture of the fish more tender and juicy, so it is added.

Home-cooked dishes are mainly based on soy sauce and sugar.

But dry-roasting rock carp requires reducing the amount of soy sauce and sugar, and it must be light.

Only in this way can we make talents appear oily but not juicy.

In the end, you need to use low heat to collect the juice and brighten the oil, not high heat.

If these points are done well, a complete, even excellent and successful dry-roasted rock carp dish will be achieved.

Lin Hai's mother once told him that a successful gourmet must treat every dish with utmost care. Only in this way can the dishes cooked be the most perfect.

After seeing that the fish was almost there, Lin Hai fished it out with a shovel.

At this time, the rock carp has been fried to an extremely shiny color, but there is no trace of burnt smell. Instead, it has a different kind of beauty.

Although the fish was fried, there was still about fifty grams left in the oil in the pot. Lin Hai continued to heat the oil, put the pickled peppers and watercress into it, and then stir-fried them with a shovel.

Soon, the aroma of bean paste and pickled chili peppers began to appear, and the oil in the pot had evenly blended with the bean paste and pickled chili peppers, forming a bright red oil.

With the flowing clouds and flowing water, there was no hint of any astringency in Lin Haiyou.

After all this was done, the broth in another pot was already boiling and rolling. He would take out two spoons of broth from the pot with a spoon, combine it with the fried red oil, and finally take a spoon from the pot. Quickly stir in the pot.

The color of the red oil also began to fade, and a delicious smell quickly wafted out.

Lin Hai put the pot spoon on the kitchen utensil rack and picked up the colander with his right hand. He scooped out the red oil residue and pickled peppers, leaving only the soup. At the same time, he turned the high heat to low heat with his left hand and put in the fried fish and ham. into it.

After doing this, he picked up the processed ginger, garlic, Sichuan salt, sour juice, and sugar, and moved it to low heat.

The sour juice is a finished product that has been purchased, so it does not require special treatment.

When these condiments were put into the soup, Lin Hai picked up the spoon and gently stirred the edge of the soup three times.

After doing this, this dry-roasted rock carp is already half successful.

The remaining half is just waiting for the fish to be cooked and flavorful, and then add other seasonings.

Chang'e knew that Lin Hai was cooking, so she didn't bother him too much, but was playing with her mobile phone outside.

Now, her divine power has completely disappeared, and she is no different from an ordinary person.

However, Chang'e had no regrets. Before she descended to earth, she had already made up her mind not to return to the heavenly palace.

Lin Hai observed the dry-roasted rock carp and saw that the fish meat was already fragrant. Lin Hai lifted the pot and shook it slightly to prevent the fish in the pot from sticking to the pot.

At the same time, he also added MSG, vinegar, and green onions, and kept scooping up the soup in the pot, pouring the delicious soup on the fish.

Repeated this five times, the fish body became golden and shiny under the pouring of this soup——

Like a unique treasure!