Most of the dishes she learned were Western-style, but Three Delicacies Boneless Fish is a gem in Chinese cuisine. She fell in love with it the first time she tasted it, so she studied how to make this fish and how to make it delicious.
It may not be as good as Du Xi's, but it is definitely the best fish she has ever made.
Hopefully, this dish will be of some help to He Zhou and help him test Du Xi's true abilities.
After calming herself down, He Jing turned on the stove and heated the oil until it was scalding hot. When the color of the flames and the heat of the pan reached the perfect point, she lifted the whole fish into the pan, and the scalding hot oil instantly sizzled and seeped into the fish skin.
To make the fish skin crispier, He Jing used twice as much oil as a typical chef, changing the pan-frying method to deep-frying. Once the carp's tail curled up slightly and turned orange, she immediately flipped the carp over with a spatula and continued frying.
The back of the fish skin, with half the oil gone, was a lighter color than the half that had been fried before. To achieve the same effect, He Jing sprinkled some spices into the pan, added a little tomato sauce and some sugar water, and instantly the two sides of the fish became the same color.
The members of the Miaoshi Club, who didn't understand why this was unnecessary, and the chefs of the Ziyang Grand Hotel all began to discuss it:
"No one has ever made boneless fish with three kinds of seafood like this before. The firm skin and flesh of carp does not mean it can withstand frying. She used so much oil that even if it is not fried to death, it will still taste greasy."
"Forced innovation just to win against Senior Sister Du Xi?"
"I think she's gone mad. I feel like she's doomed to lose."
“Look at that Du Xi.”
...
Du Xi placed the whole nine-spined perch in a large pot to steam. White mist clung to the transparent pot lid, radiating a hazy heat.
She steamed it without any skill. She turned the heat to medium and brought the broth to a boil, then turned it to low and steamed it for two minutes. Before the sea bass flesh had completely turned white and lost its translucency, she turned off the heat and took the fish out.
The older head chef opened his eyes in surprise and said, "A fish this big should take at least 5 minutes to cook through. What is she doing...?"
Planning to make sashimi?
The younger members of the culinary club nodded in agreement, applauded Du Xi, and expressed their disdain for the older head chef:
"Our senior sister Du Xi is truly the best. She turned off the heat before the fish was fully cooked, locking in the flavor and removing the fishy smell while preserving its original taste. With just a layer of sauce, this fish will be incredibly delicious."
"Your Ziyang Grand Hotel isn't up to par, of course you wouldn't understand it."
"However, our Senior Sister Du Xi will not stop there."
...
The original flavor of the nine-spined perch is not the best among fish. In order to bring out its unique characteristics that are a thousand times better than its original flavor, Du Xi will definitely do further processing.
As expected, Du Xi made a sour sauce with clams, lemons, tomatoes, pickled peppers, etc., and put the half-cooked slices of sea bass into it and cooked them over high heat.
Surprisingly, what she was going to make was a sour soup braised perch, a dish inspired by the famous Guizhou dish, sour soup fish.
The chefs at Ziyang Grand Hotel were astounded, quickly noting down her method in their minds, and then sighed inwardly—
It seems He Jing can't beat her.
They had never seen such a brilliant approach in their decades of experience.
While He Jing's work certainly has its innovations, compared to this, it all seems like a mess.
Just then, a loud "bang" came from He Jing's side, as if something had exploded.
He Zhou, who was standing to one side, frowned, and Xu Yan and A Long, who were focused on cooking, also turned their heads.
The chefs at Ziyang Grand Hotel had only one thought in their minds: ...It's over.
P.S.: The cooking process is entirely made up. I am not responsible for any consequences arising from imitation.
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