Chapter 109: Shredded Carrot Carp Soup

 Atlas Studios Editor: Atlas Studios

The crucian carp was freshly picked from the seafood market in the morning. The market owner had already helped to remove the insides, but the fish scales on it had not been cleaned. Zhang Liang was about to help scrape the scales when he was stopped by Xu Le.

“There’s no need to scrape the scales. Let’s boil some water.”

Zhang Liang had many years of experience in cooking. When he heard that, he put his hands on his hips and said with a smile, “How can that do? The soul of crucian carp soup is to not have a fishy taste. As long as there’s even the slightest fishy smell, that pot of soup will be ruined.”

Xu Le nodded. “It’s fine. Don’t worry about it and do as I say. I guarantee that the soup won’t have a fishy smell.”

“Alright.”

Zhang Liang was skeptical and boiled a pot of hot water.

Xu Le took the fish and scooped a spoonful of boiling water. He first scalded the fish head, then the fish tail. When he poured the water over it, the fish skin immediately turned white.

He explained, “This can be considered a small trick. It’s easier to scrape the scales after rinsing it with boiling water. Most importantly, it won’t damage the surface of the fish.”

“T’s easy to burn the surface of the fish skin with boiling water. So everyone should lower more when pouring the water.”

After the fish was rinsed on both sides, Xu Le immediately took it to the tap to wash. He then used the knife to scrape off the fish scales before opening up the fish belly to show the camera.

“The main fishy smell comes from the black skin inside. Remember to clean it up with your hands. You have to wear gloves this time, or else your hands will be covered with the smell later.”Xu Le smiled as he cracked a joke. After he was done with removing the black skin, he chopped off the fish fin and tail.

“There’s a layer of sticky substance on the fish fins. If you don’t clean it up, it will still smell. At this point, the impurities on the fish meat will be removed and it can be used to make soup.”

“T’ve prepared some chopped scallions, ginger slices, coriander, and some sea rice.”

After Xu Le introduced the ingredients to the camera, he turned to the pot and said, “Heat up the pot and add oil. The carp soup is a Daoyang dish. You can pour a little more oil and the color will be whiter. When the oil is heated up to 60-70%, and it starts smoking… you can put it in.”

As he said that, he slowly slid the processed crucian carp into the pot from the side. With a sizzling sound, oil splattered everywhere. Zhou Huangya, who was shredding the radish beside him, jumped away and looked at the pot in surprise.

“Did it scald you?”

“No, no.”

Xu Le stood beside the wok and did not move a single step. He said, “The oil splashed on both sides. Don’t be afraid. You won’t be scalded if you stand in front.”

After placing the carp into the wok, he started frying it with a big fire.

Xu Le reminded, “Remember not to flip the fish for this step, otherwise the fish meat will scatter. When it’s almost ready, tum it over and continue to fry it for about 20 seconds before adding scallions and ginger.”

With a flip of the pan, the crucian carp made a perfect parabola in the air and fell back into the pot.

After they were almost done, Xu Le added hot water on top. “Remember this step. The hot water must submerge the fish because it will be stewed for a while later.”

After the hot water was added, the fragrance of the fish was released.

“Now pour some soaked sea rice into it and add a few drops of yellow wine. Those who don’t have any yellow wine can replace it with pepper. It’s mainly to get rid of the fishy smell. Then continue to stew it.”

Xu Le sprinkled a small amount of white pepper inside and said, “You can’t add the salt in advance. Otherwise, the fish meat won’t be easily stewed.”

The soup in the pot had already started to show a milky white color and was bubbling.

He picked up another pot, poured oil into it, put a small amount of pepper on the bottom of the pot, and poured the thin carrot shreds into the pot to stir-fry.

Zhou Huangya knew nothing about cooking, so she asked curiously, “Anyway, it’s all poured into the soup in the end. Won’t it rot if it’s stewed for a while longer?”

“The effect is different. This step is mainly to remove the stench of the radish. If the radish is directly stewed, there will be a strange smell.”

“Stir-fry it for two minutes and add water to it. Then, continue cooking.”

Xu Le picked up a metal ladle and removed the foam off surface. “The fish soup will be ready in about 20 minutes. Remember to remove the oil layer from the top halfway through the cooking process. When the shredded radish is almost cooked, you can pour it into the soup.”

Xu Le skillfully removed the oil and pepper and said, “After pouring it in, switch to small fire. The big fire is to force out the milky white color. Once the color is white, there’s no need to continue stewing it.”

“Wow, the soup is so white.”

Even Shu Qi, who did not cook often, knew that the paler the color of the crucian carp soup, the richer the taste.

“We can start the second round of seasoning now.” Xu Le brought over some salt and said, “Add the amount according to your own taste. As the fish is fresh enough, I don’t need to add MSG to make it taste fresh.”

He picked up a few shredded carrots with his chopsticks and handed them to Zhou Huangya, who was beside him. “Try them?”

Zhou Huangya smiled and thought that Xu Le was teasing her. “You won’t let me drink soup and let me eat carrots?”

“Haha, I’m just letting you taste if the radish is done stewing.”

Zhou Huangya took a bite and it melted in her mouth. The soft and sweet taste of the radish had absorbed the fish soup.

“Yes, it ran away in my mouth and disappeared before I even chewed it.”

Zhou Huangya’s analogy amused everyone. The kitchen erupted into laughter.Xu Le nodded and explained to the camera, “Stir-fry the shredded radish first before stewing it. When it melts in the mouth, it means that the soup is ready. Now, just sprinkle some coriander on it and it will be ready.”

“The carp soup needs to be boiled at high heat so that the color will be rich.”

Xu Le scooped a small bow! for each of them and said, “Everyone, try it and see how it tastes. I’ll find a big pot later. After frying all the fish, we’ll make a big pot. If someone comes to buy it, we won’t have to make it on the spot.”

Zhou Huangya took a big gulp from the bowl. The freshness of the fish meat and the sweetness of the radish melted into the soup. One mouthful down and it was warm and sweet. Her eyes narrowed as she nodded fervently. “Delicious!”

Bai Xiaoming drank half a bowl in one gulp and raised his eyebrows in surprise. “This is the first time I’ve tasted such delicious fish soup. Even a five-star hotel can’t make it! It’s fresh and sweet, and it’s not fishy at all.”

‘When Shu Qi heard their comments, she could not help but laugh. She said, “Don’t tell me you all were assigned a script behind my back? Is it that exaggerating!?”

She took a sip as she complained.

The carp soup was as white as milk. The pepper and salt only contributed slightly to the taste. The shredded radish melted the moment it entered the mouth, leaving only a clear sweetness in the soup. Once it was swallowed, the freshness was incomparable to milk.

Shu Qi widened her eyes and took another sip. She nodded and said, “It’s true! It’s very good!”

Zhang Liang, who had been ridiculing Xu Le for not scraping the scales just now, was also speechless and filled with admiration. He gave a thumbs up and said, “Excellent! I learned another move today. We should put the pot on the rack to stew fish soup later. It will definitely be very popular.”

Ever since they served the Crispy Yam Duck and Stir-fried Vegetables, there were many customers who came back that day. Many customers recognized the chef and immediately beamed with joy when they saw him..