Liu Yunong has always acted decisively. He decided to let Fu Yu cook and took action quickly!

So, after the workers had prepared all the ingredients, Fu Yu started cooking with Liu Yunong personally serving as the kitchen assistant.

Liu Yunong had already told Fu Yu all her experience in cooking carp alive, so when Fu Yu started to operate, she did not give any more instructions, but stood aside and observed carefully.

Even if it was Fu Yu, he had to take it more seriously this time!

When cooking begins, if you handle live fish first, it will inevitably take time.

The key to this dish lies in the control of time. How can we shorten the cooking time as much as possible so that customers can enjoy the rare scene of eating live fish hot?

Fu Yu first adjusted and arranged all the kitchen utensils and ingredients according to his own cooking habits.

Then, his first action was to follow the steps in the classic old-flavor recipe, place the cutting board closer to the wok, and then place cotton wool and white gauze beside it.

Fu Yu's movements were very casual, just like using a shovel for cooking or a spoon for serving porridge.

but!

Liu Yunong saw the key here at a glance.

Wonderful!

It was such a great move, and the sophistication of this technique and operation was demonstrated.

Simply placing the cutting board closer to the wok can save a lot of time.

It seems that a few seconds is insignificant, but in fact, for this dish, every second the chef speeds up the serving speed, the higher the customer's experience of the dish will be.

Liu Yunong's eyes brightened slightly and he looked more carefully.

Wang Yulong also suddenly became energetic.

Taking advantage of the rare free time when the ingredients were put into the steamer, I couldn't help but move closer to Fu Yu's kitchen counter, wanting to take a closer look at the specific cooking operations.

Placing the cutting board closer to the wok also makes it easier for the chef to operate.

But this so-called close distance is still about an arm's length away, because there must be room for kitchen utensils such as pots, pots, and spatulas.

However, although Fu Yu's adjustment of the position of the cutting board was just a casual movement, Wang Yulong's eyes lit up.

Fu Yu directly placed the cutting board next to the wok, raised his arm slightly, and the ingredients went directly into the wok.

It's just a seemingly simple action, but Fu Yu's intentions can be seen.

This person has a very good grasp of details.

Fu Yu focused on cooking and took care of all the side dishes.

Heat oil in a pot and cook side dishes.

Replace the pot and prepare the oil for frying the fish.

There are obvious differences in the operating methods of Fu Yu and Liu Yunong.

Liu Yunong first processed half of the live fish before starting to heat the oil.

Fu Yu, on the other hand, first heated the oil and then started to cut open the fish.

It's just a simple operation process, but it can be seen that Fu Yu has a certain sense of confidence in cooking this dish.

After all, the time for the oil to heat up is certain, and burning the oil first means that the speed of fish dissection and processing must be consistent with this time.

Liu Yunong pursed her lips slightly, and her heartbeat sped up inexplicably.

Wang Yulong was also watching with rapt attention.

I had never noticed before that Fu Yu didn't have the humble and low-key pragmatism he had as a newbie in the kitchen at the beginning. He was as sharp as an edged dagger. Just by using his hands, he could make people's eyes shine.

Fu Yu is very good at splitting skills.

Everyone knows this.

At this time, everyone turned their attention to Fu Yu, their eyes full of expectation.

That's what the kitchen is like.

Everyone has their own duties and their own scope of work.

For example, the chef is responsible for taking orders and serving dishes.

Fu Yu rose to the challenge and was not timid. Instead, he confidently took over the order!

At this moment, the cooking really begins!

Fu Yu followed the instructions on the classic old-flavor recipe and began to cut open the fish.

Remove the scales quickly and cut open the lower abdomen, being careful not to cut open the chest.

Remove the internal organs, leaving the fish heart and gills, and rinse them clean.

Place the carp on the cutting board, cut both sides with a tile-shaped cutter, and cut the tail into an "X" shape...

Liu Yunong stood beside him, not just talking, but concentrating on Fu Yu's operation, handing all kinds of kitchen utensils needed to Fu Yu's hands at any time.

In the kitchen, there is never a strong person who works alone.

They are all a small group of people who work together and work together!

After finishing cutting the flower knife, Fu Yu picked up the sterilized cotton wool.

Seeing Fu Yu's actions, everyone couldn't help but gasp!

Here we go, the most critical operation of cooking this dish.

At this time, Fu Yu has become the focus of everyone in the kitchen!

Because only the lower abdomen of the fish was opened, the entire chest cavity was closed. Although part of the internal organs were removed, there were still adhesions in the heart that had not been processed.

Although he knew that this step would not work, when Liu Yunong failed, everyone knew it. One can imagine how much pressure Fu Yu was under!

Fu Yu...can you do it?

Liu Yunong looked at Fu Yu and couldn't help but remind him: "The hands must be steady, the movements must be light, and the speed must be fast..."

There is another sentence, Liu Yunong was thinking in his heart, but did not ask it.

Is it really possible?

Fu Yu naturally heard the worry in Liu Yunong's tone, so he nodded: "Okay."

Just as Fu Yu could hear Liu Yunong's unfinished words.

Liu Yunong also heard the certainty and confidence in Fu Yu's tone.

I think I can do it.

...

Fu Yu held the cotton wool and prepared to insert his hand into the fish's chest and wrap the diaphragm of the carp's heart cavity.

This step of operation is very difficult, no less than a blind man touching an elephant.

You can't see it with your eyes, so you have to touch it with your hands. You also need to carefully wrap cotton wool around the heart chamber septum to avoid damaging the heart.

Every move needs to be done carefully.

Even if they didn't do it personally, but just stood aside and watched, both Liu Yunong and Wang Yulong knew how difficult this step was to operate!

Don't say anything else.

First of all, the fish heart itself is very fragile. If something goes wrong, it will be injured and stop beating!

Secondly, the cardiac septum is just a thin inner membrane. How difficult is it to wrap it completely with cotton wool without damaging it at all?

Therefore, even Liu Yunong, who has rich experience, superb hand skills and flexible operation, was not able to succeed in the first attempt.

As for the others?

Suspended again and again!

After all, in this kitchen, who’s cooking skills are better than Liu Yunong’s?

Even Wang Yulong may have more cooking experience than Liu Yunong.

But in terms of operating techniques, he is far inferior to Liu Yunong.

However, that refers to ordinary people.

Is Fu Yu an ordinary person?

He is a great guy with absolutely great touch!

For others, the cooking operation is a blur and relies solely on feeling and luck. For him, it is like an open-book exam.

He just touched the body of the fish, and the whole fish became a group of data patterns in his eyes.

[Carp: pond-raised type, freshness: 30...]

[Tail fin: Damage degree: 45...]

...

Various green lines and dialog boxes changed content from time to time as his fingers moved.
To be continued...