Chapter 156: Sauerkraut Fish

　　Li Chengqian entered the kitchen and after dressing up, he asked the cook to kill two grass carp over.

　　Received a good kill of grass carp, Li Chengqian nimbly removed the fishy line, and then picked up a fish, from the tail of the fish knife, along the main bone of the grass carp directly into two halves of the grass carp, the other half of the same, and then in the head of the fish, the fish bones and shaved from the fish belly of the fish bone chopped into small pieces, shaved down the fish in the use of a slanting knife blade into a thick and thin slices, and then onion and ginger water, with starch, salt, pepper, yellow wine, egg whites , scratched well marinated for a while.

　　Doing all this, Li Chengqian picked up another fish, this time not from the fish tail knife, but from the fish head behind the fins, first cut off the head of the fish, the head of the fish under the cut, but can not be cut off.

　　After the body of the fish, the same along the main fish bone to shave down the flesh, but not to divide the fish into two halves, to be in the tail of the fish to cut off the main fish bone, so that both pieces of fish flesh are attached to the tail of the fish, the fish belly of the bone is also shaved down, and after the use of diagonal cross cutter the two pieces of fish flesh to change the flower knife.

　　After getting it done, Li Chengqian evenly sprinkled a layer of dry starch on the fish meat that had been altered with the floral knife floral knife, and the head of the fish as well, after making sure that all of the fish meat had dry starch on it, he then put the fish aside.

　　”Liu Hai, before pickling a good pickled cabbage, pickled ginger, pickled chili, take out and cut into small sections, in the cut some vegetables, respectively, and put it, and then you give the king to cut a chicken out, the size of the even a little bit, and then in the king to give you cut raw beef, grab a copy of it over” Li Chengqian in the command after the end, did not care about the Liu Hai them.

　　But came to the stove side, first burned a pot of water, the beef, blanch, the water to the drop, put canola oil in the pot, wait for the oil temperature up, put the onion and ginger first into the burst incense, then add the big spices and dry chili pepper segment, the same after the stir fry, add the old sauce, spicy sauce, stir fry a little to pour the beef, add the sugar color and soy sauce before the fried good, stir fry a little, add the water, seasoning, water after the opening, the beef with the broth poured in a small pot, slowly. A small pot, slowly stewed.

　　Li Chengqian this side of the action in one fell swoop, but the surrounding people are still immersed in the aroma of braised beef inside.

　　”Okay, all move up, really just a braised beef, you all freeze for what” Seeing everyone looking at the braised beef on the plate, Li Chengqian shouted.

　　Hearing Li Chengqian’s words, all the talents moved.

　　”Liu Hai, cut it yet, cut it well and take the ingredients over”

　　”Ok your highness”

　　”In a moment you look at the side, this dish this king will do it once, if you can’t learn it, then you be careful yourself” Seeing Liu Hai carrying the ingredients over, Li Chengqian said to Liu Hai.

　　Hearing Li Chengqian’s words, Liu Hai watched Li Chengqian cooking with wide eyes from this moment.

　　This time Li Chengqian do is pickled fish, agree with the onion and ginger burst incense, add before cut bubble ginger bubble chili, pickled cabbage stir fry, after pouring into the fish bone stir fry, to be a little discoloration of the fish bone, add the water to cook over high heat, and put the vegetables cut before and seasoning, remember to put the vegetables are easy to cook under the last, and so after cooking, fishing out the fish bone, put into the big bowl, and then reboot the soup in the pot, and then put the Before the marinated fish slices into it, time does not have to be long, fish slices change color on the line, fish slices out into the bowl, put the soup in the pour in, on the top of the onion cilantro sesame seeds, start a pot of boiling oil, in the oil temperature of 7 into or so, before ready to dry peppercorns and dried chili peppers, quickly poured into the hot oil, and then drizzled on the green onions.

　　With the fragrance of the peppers and chili peppers coming out, while listening to the sizzling sound of the hot oil dripping on the scallions, everyone in the kitchen gulped a little.

　　”How is it, see if you understand” Li Chengqian didn’t care about the others, but asked Liu Hai who was on the side.

　　”This, see is, see understand, but just do not know the flavor to do out right” Liu Hai apprehensively looked at Li Chengqian whispered.

　　”I do not know, you will not play some soup and clip some fish taste ah, so simple things, but also this king to teach you ah, right you two princesses also get some” Li Chengqian heard Liu Hai’s words, angry kicked him a foot said.

　　And has already waited at the side of the gluttonous Li Qi and little Yi Er, heard that there is their share, jumped up happily.

　　After that, Liu Hai took three small bowls, big a little soup, in each clip a few slices of fish fillet put in, of course his bowl, just clip a piece, then they ate in the eyes of the crowd.

　　”Brother, this fish meat, so tender, so delicious ah”

　　”That’s right the fish meat is so delicious, but I like it even more, this soup, it’s sour and sour, but has yet a little bit of spicy flavor, it’s very tasty”

　　The two little girls instantly fell in love with the flavor after eating it.

　　As for Liu Hai, he was thinking more about how to make this flavor.

　　”Okay, tasted, remember that flavor, a moment slowly try, quickly come over, this king teaches you to do squirrel osmanthus fish” Seeing Liu Hai is still there thinking, Li Chengqian to him sensed a sound.

　　”Brother, what is squirrel gui fish, is there a fish that looks like a squirrel?” Hearing her brother’s words, Xiao Yi’er looked up at Li Chengqian, tilted her head in a very cute way and asked curiously.

　　”Not a fish that looks like a squirrel, no it’s a bit like a squirrel, this brother can’t say it well, a moment after it’s done, little Yi’er will know, right, that pickled fish soup, soak the rice to eat is more tasty, ah, but you guys can’t eat too much, or else in a moment, the other dishes, you won’t be able to eat them” Hearing little Yi’er’s question, Li Chengqian thought about it and didn’t Hearing Xiao Yi’er’s question, Li Chengqian thought about it and didn’t know how to answer, so he told her to do a good job and then he would know, and seeing the pickled fish soup in their bowls, he also told them that his favorite way to eat it.

　　After saying that, Li Chengqian stood aside and instructed Liu Hai to fry the fish first.

　　”Liu Hai this fried squirrel guppy, to first lift the tail of the fish in the air, with hot oil dripping, so that played the knife fish, the first stereotypes, and then in the frying pan, slowly fried, until the surface of the fried golden and crispy, to you first try” finished Li Chengqian retreated to the side, because the process of frying oil will be splashed out, he will let Liu Hai do it! .

　　To know, not long ago, there is a chef, because the fried sugar color, he did not pay attention, a piece of fried very hot syrup, in the water of the very fried, splashed out, fell on the hand, on the spot on the scalding of a large blisters up, the pain of his wailing.

　　This time, although only fried fish, but Li Chengqian did not want to take the risk, after all, scalding is not good.

　　”Your Highness, look here, can you put it down?” Still in Li Chengqian daze time, Liu Hai has fried the fish basic stereotypes, looking at that one was cut by the knife into long particles have been made like squirrel hair fish, Li Chengqian heart can not help but feel a little bit “this Liu Hai is really born to be a chef’s life, the talent is too good.”

　　”Okay, put it down, fish head also put down” Li Chengqian finished, Liu Hai hurriedly put the fried stereotypes of fish and fish head into the frying pan.