Chapter 1226 (1/2)

The puffer fish in Yuan Zhou's hand looked dull and cute. He didn't understand his situation at all. He blinked and wagged his tail slightly.

”Xiao Yuan is good at catching fish.” Zhou Shijie praised.

”Basic operation.” Li Yanyi said strictly.

”This is the basic operation. Many chefs can't reach it. As soon as others catch the fish, the fish has to drum up.” Zhou Shijie.

”The hands you have to practice are steady, accurate, hard and fast.” Li Yan nodded.

Zhou Shijie and Li Yanyi discussed Yuanzhou's fishing techniques, while Wuhai was more attentive. He stared at the puffer fish in Yuanzhou's hand, and then jumped out two words.

”Wait to eat.” Wuhai said without blinking.

And Yuan Zhou is concentrating on dealing with the puffer fish in front of him.

The puffer fish on his hand is gorgeous in color and in the most suitable season. It is highly toxic. Yuan Zhou is absorbed in holding fish in his left hand and knife in his right hand.

With a silver flash, Yuan Zhou lifted the puffer fish's tail, directly cut the fish's stomach with a knife, and then turned his hand over to directly pour out all the internal organs and blood in the fish's stomach.

Yuan Zhou's hand was very stable. This knife only cut the flesh and skin of the puffer fish. It didn't hurt the internal organs at all. Therefore, when it fell, the blood also flowed very fast.

Because the Fugu's blood is highly toxic, Yuan Zhou's hands and knives are clean without any blood.

When pouring out the internal organs, Yuan Zhou also gently picked out the liver of the puffer fish with the tip of the knife.

Because this is a wild puffer fish, its liver is much smaller than that of farmed puffer fish.

After pouring out the internal organs, Yuan Zhou turned his left hand and cut a knife on his hand again. This time, the knife was cut on the back of the puffer fish.

The two knives echoed faintly. Yuan Zhou pressed the cut puffer skin with the tip of the knife and peeled it directly down to take out the complete puffer skin.

The whole puffer skin and other unwanted internal organs are placed in a small plate separately, and then the puffer's eyes are treated.

When Yuanzhou dealt with his eyes, he couldn't pick them with a knife at first, but now Yuanzhou's hand was steady and fast, and he picked out the puffer fish's eyes with a gentle pick.

This is also put together with those internal organs, which need special treatment. Yuanzhou will never let them be contaminated with other things.

Even this time, the kitchen knife used to deal with puffer fish, as well as the tableware and utensils are brand-new.

”Hua la la” Yuan Zhou turned on the tap and washed the fish with running water until the fish was clean and translucent, with a slight white pearl.

”Shua” Yuan Zhou directly pulled a knife flower with the kitchen knife in his hand. After straightening out the direction, he began to slice fish directly on the chopping board.

Yuanzhou sliced fish also began to fire hot oil at the same time. This time, Yuanzhou uses soybean oil. Generally speaking, many chefs in high-end restaurants don't like to use soybean oil.

The reason is very simple. There is always a fishy smell of beans after the soybean oil is boiled, but Yuanzhou doesn't need to worry about this problem.

Because the soybean oil was boiled by Yuanzhou itself, the quantity is very small, and now it has been completely poured into the cooked iron pot.

Rhombic flower knife, Yuanzhou's fast-moving fish fillets, while under the film, Yuanzhou also directly placed a lotus shape in full bloom in the bowl.

The plate full of puffer fish was divided into two plates by Yuanzhou, one large and one small, and directly put into the freezer to freeze.

The puffer fish is clean, and only a skeleton is left in Yuanzhou's hand.

”Dudui” Yuan Zhou chopped it off with two knives, then poured out the spinal cord blood and washed it again. Only then did he start fishing for another fish and continue to deal with it.