This yellow croaker is already a top-notch delicacy simply by steaming, but Ye Feng clearly doesn't intend to just steam it.
The best results come from pairing top-quality ingredients with simple cooking methods, bringing out the best in the natural flavors of the ingredients.
But Ye Feng really wanted to try what could be made with top-quality ingredients, top-quality side dishes, and top-quality cooking skills.
When they took out that large yellow croaker, its dazzling golden light seemed to blind people.
As for whether the finished product would benefit outsiders, or what rewards outstanding disciples would receive, Ye Feng chuckled twice as he looked at the several large yellow croakers weighing around twenty pounds each.
Ye Feng stroked the golden body of the large yellow croaker and couldn't help but sigh that this thing truly deserved to be called the gold bar of the sea.
Ye Feng's method of preparing this large yellow croaker is extremely popular.
That is the Wanzhou grilled fish recipe that has spread all over the country: Wanzhou grilled yellow croaker.
Steamed food is delicious, but it is only suitable for human consumption and is unlikely to satisfy the needs of the Heavenly Dao Boss.
The preparation of Wanzhou grilled fish is quite complicated, so Ye Feng simply accelerated the time to the maximum.
However, once this acceleration is activated, the disciples cannot participate, since their cultivation levels are not high, and we don't want them to accidentally die from the acceleration.
In this way, he continued to do everything himself.
The first step is to make the essential red oil and base sauce for grilled fish.
Ye Feng took out a regular-sized pot, poured in about half a pot of oil, and then lit the fire before preparing the spices.
10g star anise, 4g bay leaves, 8g fennel seeds, 2g cloves, 5g cinnamon, 4g nutmeg...
Sometimes you really shouldn't complain about other restaurants charging high prices; the spices and labor alone are worth the price.
Of course, those who eat pre-prepared food should still be criticized.
Pre-made products and freshly made materials are ultimately two different things.
The resulting product will naturally taste very different.
When the pot was heated to 100 degrees Celsius, Ye Feng poured the chopped scallions, ginger, and garlic into it.
Since it's on low heat, there's no need to worry about it burning.
Two minutes later, Ye Feng poured the glutinous rice cake chili sauce and Pixian chili bean paste into the pot.
Ye Feng controlled the oil temperature, keeping the pot on a low flame.
After a few minutes of heating, the oil in the pot turned red.
But the journey doesn't end here.
Ye Feng then took out the sweet fermented rice and the Immortal Court Jade Liquor and poured them into the pot.
Sichuan peppercorns, fermented black beans, rock sugar, and the powdered spices were all poured into the oil and simmered.
What Ye Feng obtained next was the Soul Red Oil he needed.
At this point, Ye Feng began preparing to deal with the large yellow croaker.
Ye Feng gently stroked the back of the large yellow croaker, which had already been scaled, onto the cutting board.
Then the tender, pinkish-white, and incredibly firm flesh of the large yellow croaker was revealed.
The merciless iron hand removed the contents from the fish's belly.
The first thing that came out were two large fish roe.
Next came a whole, pure white fish bladder.
After being dried using special methods, this fish maw becomes the fish glue that is familiar to people all over the world.
In Chaoshan, this thing is a symbol of status and position.
The highest quality golden threadfin maw can sell for 2.8 million yuan per catty.
The fish maw from this 15-jin (7.5 catties) large yellow croaker could probably sell for 30,000 to 40,000 yuan without any problem.
After hollowing out the body of the large yellow croaker, Ye Feng reached out and ran his hand along its spine, severing it.
Then he flipped it over and used his fingers to make a 45-degree angled cut on the back of the fish.
There are three cooking methods needed to make this dish: marinating, roasting, and stewing. After the fish is prepared, the first method, marinating, will be used.
Although sea fish spend all day in the sea, their flesh is not salty.
This is mainly related to the characteristics of fish.
Both bony and cartilaginous fish contain salt-secreting cells that can secrete and absorb salt, maintaining a low salt content.
Cartilaginous fish have high concentrations of urea in their blood, which maintains high osmotic pressure and reduces the infiltration of seawater salt.
Therefore, marinating is an essential step in order to enjoy delicious grilled fish.
The marinade consists entirely of MSG, salt, white pepper powder, Sichuan peppercorns, sliced ​​scallions and ginger, Xianting Yuye wine, and Diling Shenquan spring water.
Place the croaker with the cuts into it into the marinade and marinate for 30 minutes.
While the food was marinating, Ye Feng finished preparing the oven.
Take out the grill, brush a layer of oil on it, and then put the marinated yellow croaker on the grill.
At this moment, the charcoal in the oven had just started burning, and the fire was not big. Ye Feng used this small fire to further dry out the moisture in the fish.
After it dried slightly, Ye Feng brushed the prepared Soul Red Oil onto the fish.
This step is absolutely essential and cannot be skipped.
The crispness and color of the surface are determined at this step.
As this step is completed, the charcoal in the oven begins to heat up properly.
Ye Feng kept flipping the grill in his hands, and after each flip, he would casually sprinkle a handful of chili powder and cumin powder on the fish.
At this point, the large yellow croaker had been transformed into a slightly caramel-colored roasted yellow croaker.
After opening the grill, Ye Feng placed the large yellow croaker on a large white porcelain plate.
Heat oil in a new wok.
After pouring all the remaining chili oil into the pot, Ye Feng casually added a small bowl of dried chili pepper pieces.
Then, add green and red Sichuan peppercorns, garlic slices, and spice powder for the base, along with a can of beer, and start stir-frying carefully.
Continue adding seasonings while stir-frying.
Soy sauce, sesame oil, fragrant oil, thirteen-spice powder, sugar, MSG...
Each turn releases a burst of spicy aroma, as the main selling point is its numbing spiciness and freshness.
Now that we've arrived, it's time to add the side dishes.
Lotus root slices, potato strips, celery stalks, onion slices, and fish tofu.
There aren't many rules about the side dishes; Ye Feng chooses them according to his own taste.
After stir-frying the side dishes until they were cooked, Ye Feng picked up the pan and spread the side dishes evenly over the fish.
Another crucial step in making Wanzhou grilled fish is to continue heating it.
Ye Feng had to skip this step because it had to be done in a private room, in front of the guests.
The reason is obvious: the moment of ignition is the moment when heaven and earth bestow blessings.
After placing the grilled fish into the jade slip, Ye Feng waved his hand and dispelled the acceleration space.
With a gentle push, Qi Ye took the jade slip, along with a message from Ye Feng.
"Once the fire control technique is applied to a low flame, place it under a white porcelain plate."
At Ye Feng's signal, Qi Ye nodded and walked out of the kitchen.
After knocking on the door and receiving permission, Qi Ye pushed the door open and entered.
In front of the serious-looking Jiang Lu and Huanfeng, Qi Ye rubbed his fingers together.
Then, a pale blue flame ignited at the bottom of the white porcelain plate containing the large yellow croaker.
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