From selling box lunches to becoming a famous Chinese chef

Chapter 90 More exquisite vinegar and pepper fish

Vinegar pepper fish is not a complicated dish.

According to Master Feng Zhengming’s teachings, the key to this dish is that it must be made with fresh, live fish.

When I was at Yanxilou, my master always taught me to use sea bass.

When my senior brother went shopping today, he also bought two fresh sea bass.

It was originally intended for steaming.

Feng Zhengming proposed to cook a dish of vinegar and pepper fish for the old man.

This made Li Huidong feel that it was indeed suitable.

The "pepper" in vinegar and pepper fish is not chili pepper and Sichuan peppercorns, but pepper.

The biggest difficulty with this dish is not the cooking, but the final seasoning.

The flavors of vinegar and pepper should be well blended. The vinegar should not take over the flavor, nor should there be too much pepper flavor. The most important thing is to retain the freshness of the fish.

Feng Zhengming slaughtered and cleaned the sea bass, and carefully beat all the scales off the fish.

Chang Xiuqin saw Feng Zhengming cleaning fish next to the pool, and took the initiative to come over to help. She wanted to take the initiative to ease the relationship with Feng Zhengming a little.

Feng Zhengming smiled and refused: "Sister, you don't need to help me. You still have so much work to do. The scales of this sea bass are very small, and it will take some effort to clean them."

Chang Xiuqin knew that Feng Zhengming was leaving, and her cousin told her about it when she came home at night.

She felt a little ashamed for talking about Feng Zhengming behind his back.

"Xiao Feng, please don't leave. I promise that I won't make irresponsible remarks behind my back in the future. I will control this nonsense."

Feng Zhengming knew very well that Chang Xiuqin's problem was that he liked to gossip behind his back. It didn't seem like a big problem, but sometimes speaking poorly could cause big problems.

So Feng Zhengming took the opportunity to give a few words of warning.

"Sister, look at you. It's not because of you that I left. Sister, you really need to keep your mouth shut in the future. You can't say some things outside casually. You can talk about it in the cafeteria. Everyone doesn't care about the face of senior brother and sister-in-law. But if you say something wrong in the factory, you may cause trouble to your brother-in-law and senior brother."

After being warned by Feng Zhengming, Chang Xiuqin nodded seriously and agreed.

"Don't worry, eldest sister will keep her mouth in check from now on and promise not to make irresponsible remarks to others outside."

Feng Zhengming said: "Sister, please go and do your work. Since they paid for it today, we still have to prepare the dishes for them."

Chang Xiuqin nodded: "That's right, we can't let the deputy director find fault."

After saying that, Chang Xiuqin went back to do her own thing.

Feng Zhengming cleaned the two fish and then carried the fish back to the canteen's kitchen.

At the same time, Fang Jian led his family to the canteen.

After entering the door, Fang Jian also introduced himself to his father, mother, father-in-law, mother-in-law, and other relatives and friends.

"Mom and dad, look at the new cafeteria in our factory. Isn't it good? Let me tell you, the chef in our cafeteria is very good. This time Xiaohai is celebrating his birthday, so I thought of inviting you to come in our factory cafeteria. Get a taste of the craftsmanship of past masters.”

Fang Jian's words from the front could be heard in the back kitchen.

Zhang Lei couldn't help but mutter, "You can't tell, but Fang Jian is quite good to his family."

Lin Jiacheng glared at Zhang Lei in a low voice and told him not to talk nonsense.

At the same time, Lin Jiacheng lowered his voice and said: "What's good for the family? I can't tell that he is here to show off to his family. He is the deputy factory director."

When Feng Zhengming saw that someone had arrived, he put the fish on the chopping board and asked, "Brother, are you cooking the fish now?"

Li Huidong nodded: "Okay, you do it."

After hearing what his senior brother said, Feng Zhengming immediately took action and first cut off the heads of the two fishes.

When Li Huidong heard the noise, he turned to look at Feng Zhengming who chopped off the fish's head, and was immediately surprised.

"Zhengming, why did you chop off the head of the fish?"

Feng Zhengming smiled and said, "Brother, I want to improve my approach."

Li Huidong was even more puzzled, because usually his junior brother would always stick to the cooking methods taught by his master.     It's like the most obedient classmate in the class suddenly missed class today.

Li Huidong was a little confused for a moment. What should the junior brother do?
  Immediately afterwards, Feng Zhengming picked off two pieces of fish meat close to the fish bones.

Feng Zhengming also left the fish tail part and trimmed it into a beautiful swallowtail shape with a knife.

Feng Zhengming cut off two pieces of fish meat and cut off the spines in the belly of the fish, leaving clean fish meat. Feng Zhengming cut the fish meat into strips about two fingers wide.

Chop the remaining fish bones into small pieces, put them in clean water together with the fish heads, tails and fish strips, add onion, ginger, cooking wine and salt and soak them briefly.

Because this sea bass is so fresh, it doesn’t need to be soaked for a long time.

Basically, just soak it in blood water for a while until the fish meat turns white.

Remove the fish meat, heads, tails and bones, and set aside the meat, heads and tails.

The fish bones were brought out separately, and Feng Zhengming prepared to use the fish bones to make a fish soup.

Add scallion oil to the pan, then add fish bones and fry.

During the frying process, Feng Zhengming used a frying spoon to mash all the fish bones in the pot.

After it was completely fried and fragrant, Feng Zhengming added the stewed old hen soup to the pot.

The soup was brought to a boil over high fire. The fried fish bones in the pot were boiled by the chicken soup, and the soup in the pot soon gradually turned milky white.

Then Feng Zhengming used a very fine filter to filter out the fish soup, discarding all the completely crushed fish bones.

While Feng Zhengming was frying fish bones and stewing fish soup, Li Huidong had already started serving food to the deputy director and others in the canteen.

The cold dishes are some that go well with alcohol, as well as a brine platter made by Li Huidong according to the recipe taught by his master.

This was followed by several stir-fry dishes cooked by Li Huidong himself, including both meat and vegetable dishes.

There is also sweet-scented osmanthus meat that both the elderly and children will love.

Feng Zhengming has prepared the fish soup, and then adds scallion oil to another pot, then stir-fries the scallion and ginger shreds until fragrant, cooks the cooking wine and then adds the clear soup.

After boiling the soup, turn off the heat and use the residual heat of the boiled soup to blanch the fish cut into strips.

This process made Zhang Lei, who was standing aside and watching, a little dumbfounded.

Li Huidong took one look and understood what his junior brother was doing.

Feng Zhengming blanches the fish in this way to maintain the tenderness of the fish to the greatest extent.

If you use high heat and boiling soup to blanch the fish fillets, the fish fillets will inevitably be overcooked, and even very tender fish fillets will be directly broken into pieces.

After Feng Zhengming boiled the fish fillets, he carefully took them out and put them into the prepared fish soup.

At the same time, finally turn the heat back on and bring the blanched fish soup to a boil, then put the fish head and tail into the pot and cook.

When cooking the fish heads and tails, Feng Zhengming also boiled the fish soup for the fish fillets, and then began to season them.

Seasoning is the key to this dish. Feng Zhengming also tasted the taste with a small spoon while seasoning carefully until the vinegar and pepper flavors of the soup were perfectly blended, and he was finally satisfied.

Then use two relatively deep plates, take out the cooked fish heads and tails and place them on both ends of the plate, carefully place the fish meat one by one in the middle, and finally pour the soup into the plate from the edge.

The fish soup is just enough that the fish meat leaks out a little, and Feng Zhengming sprinkles the prepared coriander segments on the leaked fish meat.

Arrange the two plates in the same way, so two plates of vinegar and pepper fish are ready.

　The second update is sent. Thanks to everyone for your support. After "Hardcore Chef Dad", this book has finally been recommended by Sanjiang again.

　　I recommend two books by great people. One is the book "Binjiang Police" written by Zhuo Muxian, who was the first to win an award with me.

　　One is the book "My Player Is So Fierce" by Qidian's famous update king, Frank the Handsome Dog.

　　If you have friends who like these two types of themes, you can read these two books.

(End of this chapter)