Qiu Zhenhua saw that Lin Xu was familiar with this dish and wanted to test him, so he asked:
"Chef Lin, what kind of knife cuts are suitable for the Gu fish in this dish?"
"Peony knife cuts!"
After Lin Xu finished speaking, he slightly tilted the knife and sliced into the fish to the depth of the spine, then sliced horizontally forward so that the fish meat could open up to the maximum extent, allowing the oil to penetrate deeper when frying.
Delicious Vinegar Fried Crucian Carp, even the bones are crispy and aromatic, because the knife cuts must be made deeper, exposing the bones as much as possible so the hot oil can fry them.
Upstairs, as the engagement banquet was lively ongoing, the waiter walked in carrying baskets of shumai.
Shen Jiayue was gnawing on lamb chops, and upon seeing the steamer basket, she said:
"Grandma, these Jade Shumai were made by Xu Bao for you, they're said to be very delicious, give them a try!"
