Chapter 1041: Braised Silver Carp Heads, the Three-Head Banquet Is Completed

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The finished "Grilled Whole Pig Head" was put on a large white shallow plate, and then carried out by two Shi Tao and Zhuang Zhebin, and placed on the big table outside for the three-head banquet.

Finally, the first person of the three-head banquet was served, and it immediately attracted everyone's attention.

The dark red whole pig head has no bones, and the whole pig face is on the plate, squinting as if it is very festive and smiling.

The crowd of onlookers first looked at it carefully, and then they all raised their mobile phones to take pictures.

"Wow, this pig face looks so festive."

"Yeah, I originally thought it would be a little scary, but now it doesn't seem scary at all."

"Hahaha, what's so scary? This is obviously very festive, the pig's face seems to be smiling."

"He is just smiling and smiling, and he feels a bit like Maitreya Buddha."

"Hahaha, let's put it this way, is Maitreya Buddha the incarnation of Zhu Bajie?"

"It's really possible. This dish is really interesting."

"How do you want to eat this?"

…

How to eat is also a matter of great concern to the onlookers.

At this time, Feng Yifan came out again, smiled and said to everyone: "Don't worry, this dish can actually be used to eat steamed buns. Please wait a moment, and the steamed buns will be delivered soon. Then the pig head will be divided into steamed buns for everyone to eat."

After saying this, Feng Yifan added: "Don't worry about not having enough food. I will have one more, two pig heads for you to share. Although I can't guarantee that everyone can get a lot, everyone can get a piece." It's still ok.

So please follow the order and only take one portion per person, don't take more, because in addition to the pig's head, there are two other heads in the three-head feast, which will be made soon. Please wait a moment. "

The crowd outside the door also applauded one after another, and everyone expressed that they were looking forward to the three-head banquet.

Then, Feng Yifan also asked people to distribute other dishes to everyone present to eat.

This allowed everyone to rest their bellies while he returned to the kitchen to continue cooking.

Next is another big dish of the three-head feast, which is braised silver carp head.

If grilling a whole pig's head is a test of a chef's strength, then braised silver carp head is an even greater test of a chef's patience and skills.

After all, when grilling a whole pig head and deboning it, the bones are deboned before the pig head is cooked.

To braise silver carp head, you must first cook the fish head and then remove the bones.

The whole process involves removing all the bones from the fish head, while also ensuring the integrity of the fish head.

The process of cooking silver carp head is not very complicated.

First of all, of course, you have to clean up the silver carp head, and then cut the fish head open in the middle, but you cannot completely cut the fish head in half.

Then put the fish head flatly into the pot and fry it first. Then pour the white fish soup that has been stewed in advance into the pot. After seasoning, start to stew the fish head.

It can be said that this dish does not look much different from boiled fish head.

And Feng Yifan also prepared some side dishes, which were also boiled in stock and placed under the fish head after preparation.

The cameramen on both sides, Li Fei'er and Meng Shitong, followed and filmed the whole process very carefully.

Local TV stations are also filming very seriously.

But when I took the photo here, I saw that it was just stewing fish heads, and it seemed that there was nothing special about this dish.

The only thing that may test the chef's skill is to simmer the milky white fish soup in advance.

At the same time, the process of stewing fish head also requires very good control of the heat.

When the fish soup has reduced a lot of juice, the fish head is almost finished stewing.

Feng Yifan used a large colander to carefully remove the big fish head completely from the pot.

"Basin, bamboo net."

While Feng Yifan fished out the fish head, he gave an order and someone immediately brought the prepared basin over. The basin was filled with clean warm water and there was a bamboo net in the basin.

Feng Yifan carefully immersed the fish head in the basin, slowly pulled out the colander below, and placed the fish head on the bamboo net below.

Next, it's time to really amplify your moves and show off your true skills.

Feng Yifan held the fish head from under the bamboo net in the basin with one hand, and began to carefully remove the bones of the fish head piece by piece with the other hand.

At this moment, everyone in the kitchen stared wide-eyed, especially the several photographers, who simply focused their cameras on the movements of Feng Yifan's hands.

Everyone looked on in disbelief. He carefully removed the bones from the fish head piece by piece without damaging the integrity of the fish head, and placed it on the plate next to it.

This process is really full of magic in everyone's eyes, and it is simply a visual impact.

Because you are watching the bones being removed from the fish head, which is already cooked and still steaming.

The most important thing is that when the fish bones are removed, the fish head is still intact.

Everyone watched quietly, and there was even a feeling that they didn't even dare to express their feelings, because it was so visually shocking.

One piece, two pieces, three pieces...

Feng Yifan seemed to know where the bones were. He could easily feel the bones and then remove the bones from the fish's head piece by piece.

The fish head is still intact, and it really seems that it has not been broken at all.

Zhuang Daozhong and Su Lanxin also stretched their heads outside to look around. In fact, they also wanted to see Feng Yifan's method of removing fish skulls.

Although you can't see it up close, you can still see some.

Zhuang Daozhong couldn't help but said: "Back then, when I was working in the kitchen at a state banquet, I watched Senior Brother Su take apart a fish head. It was so shocking. He was able to take out every bone in the fish head and still keep it intact. There is no other person in the entire state banquet kitchen who can ensure the integrity of the fish head."

Su Lanxin also nodded and whispered: "Yes, when my father did it in Huaicheng and the provincial capital, it shocked everyone at the time."

Zhuang Daozhong then asked: "Did senior brother pass it on to their senior brothers at the beginning?"

Su Lanxin shook her head in shame: "Actually, no one has had time to learn."

Zhuang Daozhong asked again: "What about your eldest brother? Is Jinrong educated?"

Su Jinrong, who was in the back kitchen, heard this and walked to the edge of the back kitchen and said to Zhuang Daozhong, "I didn't have time to learn."

Zhuang Daozhong was immediately surprised: "Then, why would Yifan do that?"

Su Jinrong shook his head and said, "I don't know, maybe he learned it himself."

Su Lanxin asked curiously: "Brother, have you told him?"

Su Jinrong nodded: "That's what I said. When he was learning to cook, I showed him the photos of when we went to the provincial capital with my father to cook a three-head banquet, as well as the photos taken by the three-head banquet at that time."

Zhuang Daozhong said: "You should have some understanding, so it can be regarded as self-study."

Feng Yifan went through some exploration and spent a lot of time to dismantle the fish head.

I have to say, in fact, this is really a test of patience.

Because you have to hold the fish head in the basin with a bamboo net, and then you have to touch the bones on the fish head and carefully remove those bones.

Some bones may be connected to the flesh, or there may be some twists and turns, and some tools may be needed.

However, the use of tools is also very particular. Do not use too much force, because the fish head may be completely destroyed if the force is slightly heavier.

So this is a test of patience, and the chef must not be in a hurry.

Finally, after a period of exploration, the bones of the fish head have been completely dismantled.

Feng Yifan also carefully put his other hand under the bamboo net.

Then both hands slowly took out the deboned fish head.

You also need to put the fish head back into the soup pot for stewing.

This time, the fish head is made more delicious.

Then, put the fish head into a larger, deeper plate.

Then stew the side dishes with the fish head, place the side dishes next to the fish head, garnish the fish head, and finally pour the fish soup into the fish head plate.

In this way, the fish head looks completely complete.

It can be said, if not said, but from the appearance, no one would think that the fish head has been deboned.

Feng Yifan breathed a long sigh of relief when he finished the dish.

He raised his head and looked at everyone in the kitchen, especially his father-in-law, Zhuang Daozhong and Shi Jinbin.

A smile appeared on his face and he said to his father-in-law: "Dad, I did it, it was successful."

Su Jinrong took the lead, and the entire kitchen and everyone in the restaurant applauded Feng Yifan.

Then, the fish head was brought out and placed on the serving table, and Shi Tao and Zhuang Zhebin took the initiative to step forward.

But before the two were carried out, everyone in the restaurant first came forward to watch.

After seeing it, Rodney couldn't help but sigh: "It's really amazing, chef. You are really a real cooking magician. You are able to make such magical dishes. It's amazing."

Relatives and friends in the restaurant also came forward one after another, looking at such a plate of food in surprise.

Some children didn’t quite understand it, and after reading it, they said, “Isn’t this fish head stew?”

It was Yue Qihao who said this, and then he was lightly patted on the back by Yue Qingsong and said: "This is different from stewed fish head. This one of your Uncle Feng's has no bones at all."

Yue Qihao was stunned for a moment, then realized: "Ah? This fish head has no bones?"

Mother Qi Yan said: "Yes, there are no bones. All the bones of the fish head have been removed by your Uncle Feng."

Feng Yifan came over with a smile, carrying another plate, put the other plate down and said, "Look, all the bones of the fish head are here."

When a group of children saw this scene, they all exclaimed and thought it was incredible.

"Ah, daddy is so awesome."

"Father Feng is really good. He can get fish bones out of fish heads."

"It was like magic, they separated all of a sudden."

"It was like in a cartoon, where the bones and flesh were so frightened that they suddenly separated."

…

Hearing what the children said, the adults also laughed.

Zhuang Zhebin saw the bones on the plate and asked: "Chef, should we bring out these bones too, so that the diners outside can see it and it will be even more shocking."

Others also agreed with Zhuang Zhebin's approach.

Feng Yifan thought for a while and thought it was nothing, so he nodded in agreement: "Okay, but ask someone to keep an eye on it and don't let people scatter these fish bones everywhere. By the way, are there trash cans at the door? Don't let them After everyone finished eating, they threw all kinds of things everywhere.”

Su Liancheng immediately said: "Everything is ready."

Feng Yifan nodded with satisfaction and said to Shi Tao and Zhuang Zhebin: "Okay, let's serve."

Naturally, Shi Tao and Zhuang Zhebin hurried forward, and together they carried the fish heads out to serve the dishes. As for the plate of fish bones, Yu Chao served them.

When Federer and Diana came to their senses, they found that they had missed several more opportunities to express themselves.

When the fish head and fish bones were brought out and placed on the big table of the three-head banquet, it immediately caused a burst of exclamation from the crowd of onlookers.

"Wow, my God, what is this?"

"This should be braised silver carp head, right?"

"But what happened to that plate of bones?"

Zhuang Zhebin heard someone asking about the bones and said, "The bones were just removed from the fish head. Everyone can see clearly that the bones are also put together into a fish head. And the fish head on the plate here is completely deboned." , so this dish is called "Braised Silver Carp Head"."

The crowd fell silent at first after hearing this, and everyone's eyes were fixed on the fish head soaked in the milky white soup on the plate.

Compare it to the pile of fish bones on the plate next to them that look like fish heads.

Everyone found it very incredible.

Obviously the fish head is complete, but all the bones on the fish head have been removed.

If it weren't for those bones, it would be hard to believe that the fish head in the milky white soup on the plate had no bones at all.

After a period of silence, the crowd finally erupted in exclamations.

"Oh my God, this is amazing."

"Yes, can the bones be removed from the fish head?"

"The key is that the fish head is still intact."

"Yes, yes, how on earth is this done?"

"It's just incredible."

…

Accompanied by the crowd's exclamations and everyone raising their mobile phones to take pictures, the three-head banquet reached its peak. Everyone was shocked by the completely deboned pig and fish heads.

Everyone also forgot to eat. Everyone just wanted to take a photo and quickly post it on WeChat Moments.

While everyone was taking photos, the last one was soon brought out to be served.

Feng Yifan finally came out with a relatively large casserole and uncovered a large white and tender lion's head inside.

“The three-head banquet consists of grilling the whole pig head, braised the silver carp head, and finally the stewed lion head.

After the food is served, everyone is invited to taste it. "

At this moment, the three-headed banquet was completed, and no one in the crowd wanted to eat at all. They all took pictures of the three-headed banquet on the table with their mobile phones or cameras.

At the same time, the crowd burst into warm applause, and some people cheered: "Chef Feng is so great."

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