The favorite of the Nongmen group: the female supporting role is a full-level boss

Shopkeeper Xu picked up the silver and threw it back. His face was ashen and he said, "Fang Wuwu, did you come here on purpose to cause trouble?"

"What? Shopkeeper Xu, I'm tired of my food, why don't you let me change the taste?" Fang Wuxian looked like a scoundrel. When he saw the diners looking this way, his voice got louder and he said even more bastardly: "We have business. If you don’t do it, is it because West Lake Vinegar Fish can’t do it?”

Shopkeeper Xu was so angry that he wanted to kick people out. Su Wan stopped Shopkeeper Xu. She saw Fang Wuwu wearing a hat with the words "Flavour House" embroidered on his head, and felt that the opportunity to bring down Flavor House had come.

"How can there be any reason to extrapolate the business delivered to the door?" Su Wan tapped her fingers on the table, turned her eyes, and said with a cold light: "Shopkeeper Xu, go and prepare a stove, a pot and a table. Everything was placed at the door. I cooked it in front of him to convince Mr. Fang."

If even the chefs of Fengxiang House feel inferior to them, if this news spreads, it will directly detonate the business of Zuixiang House!

She was worried about not being well-known enough, so Fang Wuwu came to her door!

Shopkeeper Xu was stunned and didn't understand Su Wan's intention, but he was very confident in her cooking skills and went to do it immediately.

Fang Wuwu looked at Su Wan with raised eyebrows and sneered in his heart: "What a shameless statement!"

Cooking in public would make Su Wan more embarrassed.

It just suits Fang Wuxian’s wishes!

"I'll wait and see." Fang Wuwu walked out of the restaurant first.

Shopkeeper Xu, the waiter, and Jiang Baiwei prepared everything and placed it at the door of the restaurant.

Pedestrians who didn't know the truth stopped to watch the excitement.

Su Wan came out with Fang Wuxian's basin of fish, put it on the table, picked up a grass carp, raised her eyebrows and said, "Mr. Fang, are you the chef of the Flavor Restaurant?"

Fang Wuwu said proudly: "What? Do you want to regret it? It's not impossible, your restaurant is closed..."

Su Wan interrupted him and sneered: "I'm just reminding you that when making West Lake vinegar fish, it's best to choose grass carp weighing one and a half pounds. The meat will be more tender, while the meat of larger fish will be rough."

Fang Wuwu was stunned.

Su Wan suddenly realized: "You don't understand this basic truth. No wonder you said that the fish in Fengxianglou is not delicious, so you came to Zuixianglou to eat fish!"

"You..." Fang Wuxian's anger surged, and he concluded that she was afraid that she would cause trouble and deliberately provoked him to leave. Fang Wuwu suppressed his anger and waited to see Su Wan embarrassed. He sneered and said: "Whether the fish in Zuixianglou is delicious or not, we will see the real story later!"

Su Wan didn't say much nonsense and killed the fish with quick movements, cutting it into two pieces from the tail. The top piece is the male piece, and the bottom piece is the female piece. Knock off the teeth on the fish fillet, cut a peony knife on the back of the fish, then cut off the fish body in front of the male fillet, put it into the boiling water, arrange it in a shape and cook it over low heat.

When big bubbles appear around the pot lid, the delicious flavor of the fish wafts out.

Su Wan opened the lid, skimmed off the foam, and put in a little water. When the three minutes is almost up, pour away part of the water in which the fish was cooked, prepare rice wine and soy sauce and pour it on the fish to give it a base color, then use a slotted spoon to pick up the fish and put it on a plate.

The fish should not be cooked for more than three minutes, so that the fish meat will not be rotten, the shape will not be broken, and the integrity of the fish will be maintained. Moreover, boiling it in boiling water makes it smoother and more tender than steaming it, and the fishy smell is also completely removed.

Su Wan used the remaining soup in the pot to cook sweet and sour water. When the sauce became thick and delicate, she scooped it out with a spoon and poured it over the fish.

The sweet and sour fragrance is instantly stimulated, and the fragrance spreads for ten miles.

Everyone's mouths were filled with salivation.

Su Wan sprinkled some ginger powder and put it on the table: "Master Fang, please use your chopsticks."