"Clap! Clap! Clap!"
In the kitchen, Lin Xu finished preparing the Gu fish, laid it flat on the cutting board again, and patted it a few times, as if smashing garlic.
In the industry, this step is called "loosening."
It's about loosening the fish meat and bones after cutting it to make frying easier.
Don't pat too hard during loosening, just a few taps on each side will do. If you use too much force, the fish meat will get crushed, and even the peony flower cuts may fall off.
Setting aside the loosened Gu fish, Lin Xu picked up another one and continued cutting.
Every fish has a peony flower cut, which, although seemingly simple, requires precise knife pressure, spacing, and more; nothing can be done haphazardly.
This type of cutting technique is very similar to the sweet and sour Yellow River Carp in Shandong cuisine.
