Bring some Bankai ingredients to Shokugeki

I decided on the seasonings and ingredients in the kitchen.

Then Xu Kangping sat on the chair and began to meditate with his eyes closed.

Since you are going to do it, make a dish that is unique to you.

However, it is not easy to come up with new ideas in cooking fish.

After pondering for a long time, Xu Kangping finally came up with an idea for the next fish dish he would make.

At this time, Han Xian had already started making his fish dish.

Xu Kangping took a look, but he was not anxious.

This isn't a competition about who can cook first.

First, he slowly selected a Yellow River carp that looked very fat.

Then Xu Kangping placed the selected carp separately in a basin filled with water.

Add some salt and white wine to the water.

This will remove some of the fishy smell before cooking.

Next, just let the fish soak in it for a while.

Xu Kangping then began to make other preparations.

Put two tablespoons of oil in the pot. When the oil temperature rises, add peppercorns, onion segments, ginger slices, chili peppers, and star anise.

After frying until fragrant, use a strainer to filter out the various seasonings in the oil, leaving only the slightly turbid oil.

Wait for the oil to cool down, then pour in appropriate amounts of rice wine, soy sauce, light soy sauce... to make the sauce.

Then Xu Kangping began to kill the fish.

The sharp kitchen knife in his hand made a light stroke.

A neat wound instantly appeared on the fish's belly.

Immediately afterwards, Xu Kangping quickly reached his hand into the fish's belly through the wound and took out the fish's internal organs.

Then Xu Kangping brought over the sauce he had prepared earlier...

When Xu Kangping started to cook, Han Xian observed Xu Kangping's movements from time to time.

He had not been surprised by Xu Kangping's cooking skills before.

But Xu Kangping's sudden action of bringing the sauce confused him.

But his stove was not close to Xu Kangping.

Although I saw what Xu Kangping did to the carp.

But I didn't see it too clearly.

Before he could take a closer look.

Xu Kangping has already started to remove the scales from the fish.

And the fish in Xu Kangping's hand didn't seem to have changed at all.

This made Han Xian very confused about what Xu Kangping had just done.

But then Han Xian noticed that Xu Kangping's method of removing scales was different from the usual method of scraping the scales directly with a knife.

Xu Kangping actually chose to pull off the fish scales one by one with his fingers.

This method can ensure the integrity of the fish skin to the greatest extent.

It will not cause too much damage to the fish skin.

But it should have no effect on the taste of the dish.

The more Han Xian looked, the more confused he became.

But he still didn't understand what Xu Kangping was doing.

Helplessly, he no longer paid attention to Xu Kangping.

Instead, focus on your own cooking.

Waiting for Han Xian to finish cooking the fish dish.

Before handing it over to the three judges for tasting, Han Xian looked at Xu Kangping again.

But I saw Xu Kangping grilling fish over charcoal fire.

I thought of the sauce that Xu Kangping had prepared before.

Han Xian thought Xu Kangping should use it to brush on the fish.

Or after the fish is grilled, add the sauce and stew it.

This made Han Xian frown.

Because neither of these two cooking methods can be considered novel.

I'm afraid it's just some changes in the seasoning!

But Han Xian had a feeling that it wasn't that simple...

After thinking about it for a long time, I still have no idea.

Han Xian suddenly looked forward to what kind of dishes Xu Kangping would come up with.

But now is not the time to ask Xu Kangping.

He needed to serve his fish dish to the three judges first.

Han Xian made stir-fried sweet and sour fish fillets.

It is obviously based on the recipe of sweet and sour carp with some changes.

Cut the Yellow River carp into slices of moderate thickness.

Then coat it in flour and deep-fry it.

Then put a small amount of oil, shredded green onion, shredded ginger, shredded garlic, vinegar, rice wine, sugar, soy sauce, etc. into the pot. This is the indispensable sweet and sour sauce for sweet and sour carp.

However, Han Xian did not choose to pour it on the fried fish fillets.

Instead, after the sweet and sour sauce in the pot becomes slightly thick, add the fried fish fillets and stir-fry.

Next, the chef’s skill in flipping the wok will be put to the test.

Even after frying, the fish fillets still tend to fall apart.

Therefore, you need to master the strength and skills of flipping the pan.

Otherwise, the fish meat will become very messy after being taken out of the pot, which will greatly reduce your appetite.

Han Xian naturally has no problem in this regard.

Stir-fried sweet and sour fish fillets after being served.

Each piece is distinct and golden in color.

Compared with the sweet and sour carp, which is crispy on the outside and tender on the inside.

The stir-fried sweet and sour fish fillet is also crispy on the outside and tender on the inside, but it is even better.

This is mainly because the fish is fried more thoroughly after being cut into fillets.

In addition, sweet and sour carp is made by pouring sweet and sour sauce on the fish, so that the fish body is covered with a thick layer of sweet and sour sauce.

The stir-fried sweet and sour fish fillets are made by stir-frying.

The sweet and sour sauce hanging around the outside of the fish fillet didn't look like much.

But the sweet and sour flavor penetrates deeper into the fish, making the overall flavor better.

The three judges invited by Jufengde were President Feng of the Quancheng Chamber of Commerce, Mr. Gao from the Carriage and Horse Trading Company, and Manager Zhou from the Boat Gang.

They are all highly respected people in Quancheng.

There are countless delicious foods I have eaten.

But even so, after tasting it, the three of them all praised Han Xian's stir-fried sweet and sour fish fillets.

Some even wanted to declare Han Xian the winner directly.

It's just that doing so is somewhat against the rules.

Only then did I suppress this thought.

Prepare to wait for Xu Kangping to serve the food before declaring Han Xian the winner.

And the three judges didn't have to wait too long.

Xu Kangping quickly brought his grilled fish and placed it on the table in front of the three judges.

Look at the grilled fish that is grilled to perfection.

The three judges all looked unhappy.

"Is this the dish you serve?"

President Feng of the Quancheng Chamber of Commerce looked at Xu Kangping with displeasure and questioned him.

“It’s just simply grilled and it doesn’t satisfy our taste buds at all.”

Mr. Gao from the carriage and horse business frowned.

“There’s absolutely no need to taste it.”

Manager Zhou of the boat gang shook his head.

No signs of processing were seen.

It's just simply grilled.

They would not even bother to taste such food.

Then the boat gang manager Zhou stood up.

"I declare this cooking showdown..."

Xu Kangping was about to say something.

But Han Xian suddenly stood up.

"Please wait a moment. I think the three of you should taste it first before making a decision."

"This shouldn't be an ordinary grilled fish."

Although he couldn't tell what Xu Kangping had done.

But it’s definitely not just a simple roast.

Han Xian's words interrupted the boat gang's manager Zhou, which made him a little unhappy.

However, Mr. Gao from the carriage and horse business next to him thought about it and nodded.

"Since Chef Han said so."

"Then let's just taste it a little."

No matter how you look at it, this grilled fish looks like it has not been processed.

But he usually comes to Jufengde for dinner.

This little bit of face will still be given to Han Xian, the chef of Jufengde.

"Then let's try it."

President Feng of the Quancheng Chamber of Commerce thought about it and then spoke.

Seeing this, Manager Zhou of the boat gang naturally would not stand up to refute anything.