The sound was not too big and small, which made the others in the yard come over curiously.

Nie Ling'er pressed the fish with his head off to the sticking board, and the large iron kitchen knife in his hand pressed against the central bone of the fish body and cut it from above to the tail.

"It's time to separate the meat from the fish body. It doesn't matter if you're slower, you need to ensure the integrity of the fish." Nie Ling'er said.

Hu Zi nodded in understanding.

Cut the upper and lower sides like this, and the fish meat was separated from the central bone of the fish body. There was still meat from the fish tenderloin left on the central bone. Nie Ling'er cut the meat and bone into small pieces for later use.

Then turn the separated fish meat with the fish skin facing downwards, and start to slice the meat from the fish tail oblique knife.

"The fish is not easy to slice too thinly, especially the slices used for making pickled fish should be slightly thicker, so that they taste better."

Watching Nie Ling'er take a knife and fall, pieces of fish slices were cut out by a slanted knife. The fresh fish made a beautiful pink color, and each piece was almost exactly the same.

Sliced ​​fish slices are the basic skills of a knife craftsman, but seeing Nie Linger's free performance at this time is really pleasing to the eye.

Baoer couldn't help but say, "Sister, you are so awesome."

"This is nothing great. A talented person like Hu Zi can learn it by watching it twice." Nie Ling'er said.

Qian'er said, "I used to eat fish either stewed or steamed. I have never seen a piece of fish that turns into slices of meat. Sister, did you think of this yourself?"

Nie Ling'er smiled faintly when she heard this and denied, "It was not what I thought of. I have always made a piece of fish since ancient times. Many restaurants in Huaiyang have to turn the fish into pieces.

Come and make it!"

Qian'er nodded involuntarily when she heard this.

There are four grass carp in total, and Nie Ling'er originally planned to demonstrate three to make the last one of the tiger pieces.

But she didn't expect that she had only two pieces of films, and Hu Zi had already spoken: "Sister, I know, I want to try it!"

Nie Ling'er blinked, then smiled, and handed Hu Zi the kitchen knife in her hand: "Okay, be careful, don't cut it."

Hu Zi took the kitchen knife and stood at Nie Ling'er's position just now, and then began to slice meat by imitating Nie Ling'er's appearance.

The first fish is still a little slow, but it is slow but not clumsy. According to Hu Zi's own method, when learning a new knife technique, the most important thing at the beginning is to find the right rhythm.

When the second fish started, Hu Zi's movements became much faster, and the size of the fish was almost no different. Although it was not as perfect as Nie Ling'er's film, the first time he could make such a film was enough to show his amazing talent.

Nie Ling'er was very satisfied and praised her with no stinginess: "Very good, Hu Zi, you are the most talented person I have ever met in knife skills."

This is the truth. There are many swordsman masters Nie Ling'er has seen. Many people have worked hard to achieve their skills through hard work.

But Hu Zi really has a unique talent. No matter what he teaches him, he can quickly find his own rhythm and method, and his progress is also rapid.

Although he is currently taught some basic knife skills, Nie Ling'er believes that the future work will definitely not be difficult for him.

Hu Zi smiled foolishly when he heard this. He was very happy that his sister could be praised by his sister.

Sprinkle the cut fish fillets with salt and mix well, then wash them repeatedly with clean water three times to clean the impurities and blood of the fish.

Then use peppercorns, green onion, ginger water, four egg whites, and appropriate amount of raw powder and mix well before marinating.

At this point, Nie Ling'er turned around and continued to make [Sauerkraut Blanched White Meat] and cut the cooled pork belly into slices.

Put the oil in the pan, then put the cut shredded sauerkraut and stir-fry. Stir-fry over high heat to stir-fry the water in the sauerkraut, which can also force out the aroma of the sauerkraut and make it easier to absorb when stewing.

The aroma of broth.

This sauerkraut and hot oil will inspire a special aroma that will make you feel a little bit over it.

As soon as the smell came out, Aunt Qin, who was making dumplings, couldn't help but speak: "Oh, this sauerkraut is very fragrant when stir-fried!"

"Miss Qin, please try it later, you will definitely like it." Nie Ling'er replied with a smile.

Stir the sauerkraut until slightly dry, pour in the ready-made broth, boil over high heat, and add the chopped pork belly slices.

Because the pork belly has just been stewed for forty minutes in advance, the softness is almost the same. Then put the lid on and stew it for about twenty minutes to allow it to absorb the taste of sauerkraut.

The seasoning is done before the pot, just use salt and a small amount of salty pepper. It is paired with the taste of sauerkraut and the meaty aroma of pork belly. The whole dish is mellow and unique, and just smelling it makes people feel excited.

Nie Ling'er was not idle when stewing meat. The third dish related to sauerkraut was also started to be made. The third dish is called [sauerkraut powder]!

Because sauerkraut is made from pickled cabbage, this dish is also called [Cookie Staining Powder]!

This dish is a quick stir-frying dish, which is vermicelli fried with sauerkraut.

Hot the pan with cold oil. Because sauerkraut eats oil, add more oil in the pan. First add shredded lean meat and stir-fry until it changes color, then add shredded green onion and ginger to stir-fry.

At this time, pour the shredded sauerkraut that has been washed and dried up after being washed, and add a little rice wine, an appropriate amount of soy sauce, salt and a little white sugar to improve freshness. Start stir-frying until the moisture in the stir-frying sauerkraut is dried.

Whenever she cooks, Nie Ling'er's expression is particularly focused. Under the fire, her skin flashes, and sometimes she is faintly covered with thin sweat, with a different kind of beauty.

Qin Jue sat under the beam, his eyes falling on Nie Ling'er from time to time. When he looked at her like this, he felt particularly calm and happy, and he felt an indescribable sense of pleasure.

After stir-frying the sauerkraut, add a small amount of boiling water, then pour in the soft vermicelli in advance, cover the pot and simmer for five to ten minutes.

Finally, add dark soy sauce and stir-fry over high heat until the water in the pan is sucked dry. Sprinkle a little minced garlic before leaving the pan to stimulate the aroma of this dish to another level.

As the [Cai Stained Vegetable Powder] was released, the [Sauerkraut and White Meat] in the big pot was also stewed. The two dishes were served in front and back, and the fragrance filled the yard.

Seeing that the food was ready, the people who spoke with the old lady in the house came out one after another. Everyone set up tables and those who moved stools, and started to help.

"This big pot, Ling'er, this dish is so exciting!" Nie Yuanshan walked in and saw the large pot of [sauerkraut boiled white meat], which really shocked him.

The pork belly is radiant and crystal clear, and it looks like it is appetite.

Nie Ling'er smiled and said, "There are too many people today, so you have to take care of it, right? The second uncle went to use a small basin to divide it into three parts. I still have the dishes on my hands but I haven't finished it!"
Chapter completed!