After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

The knife tip cuts a shallow slit behind the fish's gills, and after touching the spine, the blade is suddenly pressed down, pushing the blade along the curve of the spine from the fish's head to its tail.

"Sizzle—"

The sound of the blade rubbing against the hard bone was extremely crisp and light.

With a flick of the wrist, a whole piece of fish meat, two fingers thick and still with its skin intact, was peeled off.

Flip the fish over and repeat the process, so that the other piece of fish meat falls onto the plate.

Two large black fish, from which four complete sides of the carcass were removed.

Split the remaining fish head in half from the middle, cut the spine into even segments about two fingers wide with a thick knife, remove all the fins, and arrange them neatly in a large container to drain.

Finally, the fish slices are made.

Snakehead fish has naturally firm and sinewy flesh. If you cut it along the muscle fibers, it will easily become tough and dry after cooking. If you cut it completely vertically, the thin slices will easily break when heated.

Lin Fan slightly bent the five fingers of his left hand, with the fingertips forming an arch to firmly press down on the front of the fish meat, while his right hand held a thin-bladed knife, with the blade tilted at a 30-degree angle to the cutting board.

"Swish, swish, swish..."

The blade is used to make a slanted cut from the tail of the fish towards the head.

Each slice of fish is precisely 1.5 millimeters thick, with a finger-width of tough fish skin. The fish meat is so thin that it is translucent, and you can faintly see the steel stamp on the blade behind it.

In less than three minutes, all four thick slices of fish were sliced ​​into more than two hundred evenly sized diagonal fillets, which were then neatly laid out on two large trays.

Lin Fan took a large white porcelain dish and scooped all the fish slices from both plates into the dish.

Pour two small spoonfuls of pure grain rice wine into the basin to remove the fishy smell, add half a level spoonful of fine salt, extend your right hand, and quickly stir in a clockwise direction with your five fingers.

As the fingertips rub and knead between the slices of fish, the sticky gelatinous substance on the surface of the fish is quickly activated, and the texture of the meat gradually takes on a firm, slightly elastic, and translucent quality.

Next, Lin Fan poured in half a bowl of cool spiritual spring water in three batches, stirring it continuously and at a steady pace with his palm.

The muscle fibers of the fish are like a sponge, absorbing all the water, leaving no trace of water at the bottom of the bowl.

Finally, crack in the clear egg whites of two free-range eggs, sprinkle in a small spoonful of high-gluten wheat starch, mix well to coat the surface, and then drizzle in a spoonful of rendered pork fat to seal the surface.

The marinated fish fillets are as bright as white jade and are set aside for later use.

"The meat slices are marinated. Next, we'll make the broth," Lin Fan said, looking up at Su Xiaoxiao.

The stove was turned on, and pale blue flames rose fiercely.

The large wrought iron wok was heated until it emitted a faint blue smoke. Lin Fan scooped a large spoonful of rendered black mountain pig fat and slid it into the bottom of the wok.

The pure rendered pork fat melted rapidly on the scalding hot pot wall, revealing a layer of clear, translucent yellow sheen.

Lin Fan casually grabbed a handful of thick slices of ginger and flattened garlic cloves and threw them into the hot oil. He stirred them with a spatula for a couple of seconds, and the pungent and spicy aroma of ginger and garlic was quickly released under the high temperature, turning into a caramelized fragrance.

"Remove the fish bones," Lin Fan whispered.

Slide the drained blackfish head and spine into the pot.

"Sizzle—!"

Thick fumes and steam rose half a meter high.

Lin Fan held the long handle of the iron pot firmly with one hand, his wrist slightly lowered, and repeatedly flipped the pot over at a height of about an inch above the fire.

As the fish bones collide and heat up in the boiling oil, the remaining pinkish-white fish meat on the surface tightens and dehydrates at a visible speed, and a layer of deep golden-yellow crispy crust appears on the surface of the bones.

The marrow and oil in the fish bones were completely extracted by the intense heat of the fire, and a pure and strong aroma of fried fish filled the air in the kitchen.

Seeing that the fish head and spine were completely fried to a golden brown and crispy, Lin Fan picked up a boiling iron kettle next to him with his left hand, held it close to the hot pot rim, and poured in most of the boiling water.

"boom--"

When scalding hot oil collides violently with boiling water, a violent physical emulsification occurs within a very short time.

The originally clear water was torn into countless tiny fat particles during the violent churning. Within ten seconds, the entire pot of soup turned into a thick, milky white soup, without a trace of floating oil or impurities. The aroma of bones, ginger, and garlic intertwined perfectly.

Continue boiling over high heat for five minutes, and the soup will become increasingly dark.

Lin Fan held a fine stainless steel strainer in one hand and a large soup ladle in the other, scooping out all the fish head, ginger slices, and browned spine bones from the pot and draining them, leaving only a pot of boiling, milky white broth.

Next, he set up a clean and dry wrought iron wok on the adjacent auxiliary stove with a strong fire, and replaced it with two medium-sized black clay pots that were shiny and thick, preheating them over a low flame.

"Pickled cabbage."

Su Xiaoxiao moved quickly and immediately handed the plate of chopped pickled mustard greens to the stove.

Lin Fan slid another spoonful of black mountain pork fat into the wok, and when the oil temperature reached 70%, he poured all the two large bowls of green and yellow pickled mustard greens into the wok.

"Sizzle—"

Stir-fry over high heat.

The pickled cabbage, chopped finely and evenly with a mulberry knife, tumbles rapidly in the hot oil.

The moisture evaporates rapidly under the intense heat, and the originally slightly astringent and cold sour taste transforms under the influence of the wok's aroma, turning into a rich and mellow sour taste mixed with a smoky flavor.

Stir-fry until the surface of the pickled cabbage is covered with a layer of bright oil, then scoop up three large spoonfuls of the boiling milky white fish bone soup from the large iron pot next to him and pour it into the wok.

"Splash!"

The thick, white fish soup and the thoroughly stir-fried pickled cabbage churned violently in the iron pot, instantly changing the color of the soup from pure white to a pale golden yellow, with a layer of very fine scallion green and yellowish-green floating on the surface.

Lin Fan used a seasoning spoon to sprinkle in half a spoonful of white pepper powder, a teaspoon of fine salt, and half a spoonful of pure grain rice vinegar to enhance the flavor.

The spiciness of white pepper instantly permeated the soup, completely suppressing the last trace of fishy smell.

"Vermicelli".

Su Xiaoxiao brought over the ivory-colored sweet potato noodles that had been soaked thoroughly and drained. Lin Fan used long bamboo chopsticks to pick up a large bundle of noodles and sank it directly into the boiling sauerkraut fish soup.

This batch of snow-silk sweet potato noodles, after undergoing a spiritual transformation, has excellent elasticity when soaked in water. In the boiling broth, it not only does not break or become sticky, but also absorbs the golden sour soup at an extremely fast speed.

The glass noodles, initially translucent ivory white, gradually absorb the broth and transform into a bright amber color, with straight and smooth strands.

Boil over high heat for one and a half minutes until the glass noodles are thoroughly cooked and stretched.

Lin Fan used long chopsticks to scoop the vermicelli along with most of the diced pickled cabbage into the bottom of the two scalding hot black clay pots next to him, spreading them into a thick and even base.

At this point, only the boiling sauerkraut broth remained in the iron pot.

Lin Fan turned down the heat to keep the soup at a gentle simmer without any large waves. With his left hand, he picked up the large white porcelain basin filled with marinated fish slices, and with his right hand, he spread his fingers slightly, grabbed a handful of thin, cicada-wing-like black fish slices, and quickly tossed them into the soup along the edge of the pot.

More than two hundred fish slices are spread out on the surface of the soup, without sticking together.

"Turn up the fire!"

The fire in the stove was suddenly turned up. The scalding soup instantly swallowed the thin slices of fish.

The 1.5-millimeter-thick fish fillet turns white rapidly within two seconds of being heated, and the egg white and starch batter coating on the outside instantly solidifies into a thin, transparent protective film, locking in the moisture and tenderness inside.