"What else do you choose? Just do both. The meat on both sides of the fish body is cooked the same on both sides. What do you think, Lao Yuan?"

Before Lin Xu had time to speak, Dai Jianli jumped out to stir things up again.

Although he has eaten the fish cooked by Yuan Debiao, he has never experienced the way the Hezhe people eat it, so he wants to experience it. If it doesn't taste good, it's not too late to eat it the way the Han people do it.

It’s so cool to have double insurance without delaying your enjoyment of delicious food.

Yuan Debiao smiled and said:

"Okay, I just want to show the difference between the two methods and let you seriously feel the charm of Northeast food culture."

He carried the fish to the pool and stabbed the fish just below the pectoral fin with a kitchen knife.

Bright red blood suddenly poured out.

This is the heart of the fish. Bleeding from here can release the blood to the maximum extent, making the fish more tender and delicious and with a better texture.

When bleeding, you need to press the body of the fish and release the tail.

When the fish's tail swings, more blood can flow back to the heart, which can speed up bleeding.

Everyone present knew these steps, but Yuan Debiao did not explain them in detail. He completed the bleeding steps quickly, and then when the fish stopped moving, he used a kitchen knife to scrape off the scales on one side of the fish body, leaving the other side intact.<

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"The Hezhe people eat fish that has been killed, and the fish skin is eaten with fish scales. It is very enjoyable after being baked and crispy. However, the Han people basically still choose to remove the scales, scald the fish skin and mix it into the fish meat."

Lin Xu originally thought that the two ways of eating would be reflected at the end, but he didn't expect that there would be a clear difference at this moment.

Grilling the scaly fish skin is very different from the way the Han people eat it, but considering the crispy texture of the spicy fish scales, Lin Xu thinks it's still worth a try.

After all, the Hezhe people are a fishing and hunting people and have rich experience in eating fish.

Yuan Debiao scraped off the fish scales on one side, then cut open the fish's belly, removed the internal organs and the black membrane in the fish's belly, washed it carefully, and then cut off the fish meat on both sides.

This kind of wild fish has very solid meat and looks delicious.

After removing the fish meat on both sides, Yuan Debiao removed the ribs and quickly removed the fish skin.

Then cut the fish into slices of about 4 mm, and then cut it into 4 mm square shredded meat.

"Don't cut the fish too finely, otherwise it won't taste good. It's better to cut it into thicker shredded meat, so that it tastes crispy and is more comfortable to chew."

Yuan Debiao gave a few reminders and then continued to change the sword.

Xie Baomin said to Lin Xu:

"It's the same as the crispy Anhui fish that southerners like to eat. It's all about the crispy texture."

Cut all the meat strips and put them into a basin, then add vinegar to cover the fish. Yuan Debiao said:

"This step is called evil, which is to use vinegar to remove all impurities, odors and parasites from the fish. Of course, this is just a trick to deceive yourself and others. In fact, if it is not cooked, the parasites cannot be killed.

”

In the past, when eating raw fish, people would try to kill the parasites with the help of high-strength liquor, rice wine, mustard, pepper and other ingredients and drinks, but research has shown that these methods are useless.

The only effect is to provide psychological comfort.

However, although eating raw fish has various dangers, the custom of eating raw fish and aquatic products has not changed due to delicious taste and customs.

Famous dishes such as Shunde Yusheng and Chaoshan Raw Pickled Dishes are all representatives of raw food.

In neighboring Japan, there are more raw ingredients. In addition to aquatic products and seafood, there are also some terrestrial animals that are also included in the sashimi ingredients.

In the West, apart from beef tartare and venison tartare, only Germany still insists on eating raw pork. It is said that it is ready and the taste is no less than beef tartare.

But few students who want to study abroad are willing to try it.

Xie Baomin said:

"Soaking it in vinegar can kill parasites, which is a bit over-the-top, but it can make the taste crisper."

After the fish meat was soaked, Yuan Debiao began to prepare the ingredients for Han Chinese cooking.

Shred potatoes, shred green peppers, shred onions, cut some kohlrabi, shredded carrots, etc., and finally cut the scaled fish skin into strips.

Next, it’s time to blanch and soak.

Then put all the ingredients into the freezer of the refrigerator and use low temperature to cool down, so that the taste will be cooler and more refreshing.

After doing this, Yuan Debiao divided the scaly fish skin into two halves, marinated it first, and then scraped a layer of dry powder paste.

He said:

"In the past, the fish skin was grilled, but now it is fried. The fish skin made this way is more delicious, and you can also enjoy the crispy texture of the fish scales."

After saying that, he set up the oil pan, heated it up, put the fish skin in and deep-fried it.

When frying, the oil temperature should not be too high, just 50% hot is enough.

Only in this way can the fish skin be crispy and thoroughly fried.

As soon as the fish skin is put into the oil pan, it will be fried until it curls up. After a while, it will stretch out again. This is caused by the degeneration of the gelatin in the fish skin.

When the fish skin is fried, take it out of the pot and set it aside to dry.

At this time, the fish meat has been almost soaked in vinegar. Pour out the vinegar, wash the fish again with water, and put it in the refrigerator for freezing.

Taking advantage of this time, Yuan Debiao cut some dried chili segments and fried a small bowl of spicy oil:

"Chili oil is indispensable when making fish. This dish is actually a spicy and sour cold dish, but the fish is fresh enough, so it is unforgettable."

After Yuan Debiao finished speaking, he took out a bottle of vinegar from the cabinet.

Dai Jianli pointed to the seasoning area next to the stove:

"There is so much vinegar, isn't it enough?"

"Those vinegars are not good. They are not as delicious as the rice vinegar brewed in Northeast China, especially the vinegar from Fuyuan area. It is most suitable for killing fish. If you use mature vinegar or balsamic vinegar, the taste will completely change."

Is it so particular?

Lin Xu didn't expect that making a cold dish would require locally produced rice vinegar.

He was increasingly looking forward to this delicious dish.

Let’s not talk about whether it tastes good or not, but the level of attention to detail alone makes it worth a try.

Soon, the preparations were completed, Yuan Debiao cut the fried fish skin into strips, took out all the chilled fish meat and various side dishes, and started making it.

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Instead of mixing it directly, he poured the fried chili oil on the fish and stirred it with chopsticks so that every piece of fish was wrapped in the chili oil.

"The smell of vinegar will dilute the fresh flavor of the fish itself, and salt has water-killing properties, so you need to mix the fish with chili oil first to prevent the vinegar and salt from coming into direct contact with the fish."

After mixing, divide the fish into two parts.

Mix one portion with shredded potatoes, coriander segments and other side dishes, add sugar and salt, pour some fried chili segments, sprinkle some cooked peanuts and sesame seeds, and top with half a bowl of Northeastern rice vinegar.<

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Stir evenly and transfer to a plate.

This Han Chinese version of killed fish looks no different from a mixed dish.

Even if you don’t look carefully, you can’t even see the fish meat inside.

However, this also reflects the attitude of most Han people towards eating raw meat. They mix it into a large number of side dishes and pretend not to see raw fish, so that there is no psychological barrier to eating it.

After finishing this dish, Yuan Debiao made the Hezhe version of killing fish.

Put the fish meat and fish skin cut into strips in a basin, add some shredded green onions, add salt and sugar, stir it, and then pour in half a bowl of Northeastern rice vinegar.

Stir evenly and remove from the pot.

Compared with the Han Chinese version of killed fish, which is the same as a mixed dish, this dish is relatively simple, and the required ingredients are clear at a glance, and the golden-fried fish skin paired with the fish meat full of spicy oil is also more visually attractive.

After the dishes were ready, Yuan Debiao tore up a smoked chicken and cut a smoked platter, which mainly included smoked sausage, smoked eggs, smoked elbows, pastrami beef and other braised flavors.

These dishes, paired with sauerkraut stewed blood sausage and pork stewed vermicelli, plus a few small cold dishes that serve as a match, lunch is ready.

There was plenty of food but few people, so Yuan Debiao directly asked his two deputies to come over to accompany him.

Lin Xu wasn't too hungry at first, but after watching Yuan Debiao cooking the fish and the dishes on the table, he swallowed subconsciously.

After everyone is seated, everyone starts eating.

Originally, Yuan Debiao had prepared Northeast Grain Wine, but Lin Xu was driving back later and couldn't drink it. Xie Baomin and Dai Jianli were going to take photos of the store in the afternoon, so they couldn't drink it either.

So just give up.

Lin Xu picked up the drumsticks of the smoked chicken and tasted them. The chicken was tender and tender, especially the chicken leg nests, and there was even a lot of juice. This fresh flavor coupled with the smoky flavor gave the chicken a little more variety.

flavor.

The taste is so good that it makes people want to have two glasses of white wine.

After tasting the smoked chicken, Lin Xu picked up a pair of chopsticks and tasted the Han Chinese slaughtered fish that looked like a mixed dish. It tasted really good, spicy and sour, and the ingredients were crispy.

When I put it into my mouth, I felt like I was eating a chopstick of vegetables, and I couldn’t feel the presence of fish at all.

As soon as you start chewing, you can clearly feel a strong and fresh flavor exploding in your mouth, making you feel refreshed after just one bite.
To be continued...