Astonishing Fish Culinary Technique

Xiangbei swiftly handled the two-kilogram carp, slicing its belly to remove the fishy lines. With a 40-degree angle, she cut cross-shaped patterns, removed the scales, cleaned it, and handed it over to Xiangbei. In less than three minutes, Chef Yang skillfully plunged the fish head into the hot oil, causing it to sizzle and the fish meat to stand upright. As the outer scales turned golden and emitted a fragrant aroma, Xiangbei, in a small iron pan, used minimal oil, plenty of sugar, equal amounts of vinegar, and a pinch of salt. She slowly stir-fried until it bubbled, then added clear water and thickened the sweet and sour sauce. The vibrant red and transparent sauce cascaded over the carp, creating a picturesque scene resembling blooming autumn chrysanthemums in a dish. Xiangbei picked up chopsticks and served each guest, including Zhongshu, Chef Yang, and Chef Cheng. The anticipation and excitement filled the air as they tasted the crispy and tender fish. Xiangbei smiled as everyone showed expressions of delight, enjoying the harmonious blend of sweetness and sourness—a universal taste of happiness for people of all ages.

Pressing her lips with her fingers, Xiangbei interrupted the unspoken questions from the chefs and said with a smile, "Chefs, don't rush. Today, let's focus on the hot oil pot. We'll make a few dishes in one go, and then we can compare and discuss. How about that?"

Xiangbei then asked Chef Yang to fetch a three-kilogram live crucian carp. After gutting and descaling it, she marinated it with a bit of rice wine and salt, rinsed away the blood after three to five minutes, and used Chef Yang's usual technique to create fine diagonal cuts along the fish's back. Xiangbei arranged slices of ginger, chunks of garlic, and fennel evenly on the fish's back, drizzled it with fragrant oil, and handed it to Chef Cheng to be steamed in a large steamer powered by a strong flame. Meanwhile, she picked up a green onion and, using the back of scissors, created a wavy, wave-like pattern. She crushed a few cloves of garlic into a paste. After about eight to nine minutes of steaming, the fish's eyes bulged, indicating it was cooked. Xiangbei presented the steamed fish, garnished with green onions and garlic, then poured a ladle of boiling oil over the fish, completing the perfect dish. Despite any lingering questions, everyone could only remember the delightful and fresh taste, eagerly awaiting Xiangbei's next culinary creation.

Xiangbei crafted a T-shaped support by shaving a long bamboo tube, securing its base into another piece of wood for enhanced stability. She then requested Chef Cheng to grind fresh soy milk and use the leftover fish bones and body from today's cooking to prepare a unique hot pot. After cleaning the fish thoroughly, removing gills and teeth, and briefly marinating it with salted wine, she rinsed away any remaining blood, patting it dry. Xiangbei swiftly ran the fish through hot oil until it turned a light golden color, ensuring it was oil-controlled.

She acquired pork fat from Chef Cheng and slowly melted it with clear oil in a large iron pot. Adding ginger and garlic for aromatic infusion, she placed five or six crucian fish heads and tails into the pot, poured in boiling water and soy milk, covering it to simmer. As the soup boiled, she skillfully removed the froth until the broth achieved a creamy white color. Transferring it into a smaller pot over a charcoal fire, she added finely sliced white radish, wolfberries, and vibrant green onion segments.

Only then did Xiangbei and Chef Yang retrieve two robust three-kilogram crucian fish from the fishpond. Also known as grass carp, they scraped the belly, descaled it, removed the head and bones, and made diagonal cuts on both sides, leaving only the fish skin connected in the middle of the back. Using long skewers, they hung the fish upside down on the T-shaped bamboo stand, placing it beside the pot with fish head and radish. With a smile, Xiangbei turned to Chef Yang and said, "This boneless hot pot of a thousand cuts is all thanks to Chef Yang's exquisite knife skills. Now we only need scissors to cut down slices and dip them into the pot for an instant delicacy—smooth, crisp, and sweet."

"Miss, you've honored this old man. This eating method is truly unheard of but incredibly ingenious—the art of deboning while keeping the skin, the method of a thousand cuts—"