Thinking of this, Li Xiao did not hesitate and stretched out his sinful hands towards the silver-white eel.

Li Xiao's technique of catching eels is also very sophisticated. He directly places his fingers on the eel's gills.

This way your fingers won't slip due to too much mucus on the eel's skin.

Thanks to Chef Ding's skill in dissecting oxen, Li Xiao knew the structure of eels clearly.

The knife in his hand was raised and lowered directly on the central nervous system of the eel. The lost eel was sent to heaven without suffering much pain.

Li Xiao waited for the eel's neurological reaction to completely disappear before taking the next step.

The eel was disemboweled and all its internal organs were taken out.

The internal organs of eels are completely inedible tissues. Most of them are digestive intestines and organs that decompose toxins. There are no edible parts at all.

Li Xiao took the viscera and threw it under the tree. After decaying, these viscera can become the nourishment of the big tree and can be considered as part of the ecological cycle system.

Li Xiao took the eel on his hand to the stream and washed it clean. He carefully scrubbed the black membrane on the eel's abdomen clean with his fingers.

While washing the eel, he introduced it to the live broadcast room

"There will be a thick black film on the abdomen of the eel. This black film has a very fishy smell. If it is not washed carefully, the cooked eel will be very fishy."

"But don't be too vigorous when scrubbing, because behind this layer of black membrane is the eel's abdomen. Once the white skin of the abdomen is punctured, one side of the eel will crack when it is grilled, and the inside will be broken.

The juices will flow out, and an eel without juice will look very ordinary."

As he spoke, Li Xiao had already completely cleaned the eel's abdomen, and a large amount of blood was also taken away by the stream.

The washed eel meat turns pink, but the eel has not been processed yet.

Li Xiao placed the eel on the barbed wire and gently swiped it with the blade. The eel, which had been disemboweled, was split into two, and a complete spine was exposed in the fish flesh.

There was a burst of exclamation in the live broadcast room.

"I'll go, what happened just now?"

"How come it turns into two sections after clearing the ground??"

"Look clearly. It's not that it has become two pieces, but that it has become one whole piece. It's still connected together!"

"Hey, really, ugh, I thought the host just split it into two sides."

"It's difficult to grill it if it's divided into two sides. I've seen it in sushi restaurants in Sakura Country. The chefs also cut the freshly grilled eel in this way, but not as neatly as the anchor."

"It's such a fast knife. If I hadn't seen the silver light coming from the blade, I wouldn't have noticed the blade passing by."

"Everyone, I suddenly remembered something. When the super murderer Edward Scissorhands was captured, he seemed to be using himself as a surgeon as a cover-up?"

"That's not the case, that's not the case. The host is just better at swordsmanship."

"The anchor is not just good at cutting. Didn't you see that the eel stopped moving when the anchor cut it just now?"

"Hiss, it sounds like that's really what happened?!"

"I've already called the police!!! Haha, just kidding."

"I said you are too nervous. Isn't this a necessary skill for a chef? Practice makes perfect."

...

Fortunately, Li Xiao focused all his attention on the eel, so he didn't even notice what these cute little viewers like him were discussing, otherwise he would have been so angry that he would have vomited three liters of blood.

But if you think about it carefully, what the audience said actually makes sense. After all, the objects of Cook Ding's solution to the ox are all living things, and humans are just a type of ordinary living things, with only slightly higher intelligence.

With everyone stunned, Li Xiao swiped his knife twice more, and the tip of the knife made a swishing sound against his spine.

One knife is cut below the vertebrae to directly separate the vertebrae from the fish meat below, and the other knife is cut above the vertebrae to separate the vertebrae from the remaining eel meat.

With a slight pick of the tip of the knife, the entire vertebrae was removed, and the eel itself only relied on such a large vertebrae to move.

Therefore, after removing this vertebrae, only the delicious eel meat is left in the entire eel without any bone spurs.

Seeing the spine floating in the air and falling to the ground with a trace of blood on it, all the audience shuddered. This sword skill was too exaggerated.

Some viewers with rich imagination have already put themselves into the eel.

If the person on the wire fence was not an eel, but a person, maybe Li Xiao could also achieve this level.

After finishing shaving the bones, Li Xiao cleaned the blood from the eel again.

Then take the salt and sprinkle it evenly on the eel's skin.

Li Xiao introduced to the audience in the live broadcast room

"Because the eel's skin produces a mucus that facilitates movement, this mucus will continue to precipitate even after it dies."

"The taste of these mucus will seriously affect the taste and umami taste, so after we process the eel bones, we can lightly sprinkle some salt on the eel's skin."

"After the salt is gently rubbed on the eel's skin, a layer of fine white foam will be produced. This layer of foam is the mucus tissue remaining in the eel's skin."

"Wash with salt repeatedly until you can no longer scrub and stop when any white foam appears."

Li Xiao finished cleaning the eel's skin while explaining.

Hold the eel's tail and shake it gently to get as much moisture out of it as possible.

Gently place the eel on the wire mesh. The arm-long eel will only be about 60 cm long after handling.

Use a knife to cut the eel in half into 30cm sections.

Li Xiao placed the excess portion on the tin foil and waited for the next round of baking.

After all, this portable windproof stove is too small to grill so many eels at once.

Divide the 30 cm long eel meat into three parts again, each section of eel meat is 10 cm long. Since this eel is quite plump, the length and width of the three sections of eel meat are almost equal.

Find a few slender branches and use a knife to cut them into wooden skewers.

"You can use bamboo skewers when grilling eel, but you can't find bamboo here, so you can only use wooden ones."

"If you encounter the same situation as me, be sure to remember to smooth out the burrs when polishing the wooden skewer."

"Otherwise, it will be easy to pierce your lips or tongue when you eat it, because the grilled eel you made is so delicious."

As he spoke, he placed the whittled wooden stick in front of the camera.

Pick up a piece of sliced ​​eel meat with your fingers,

"We are also very particular when fixing the eel meat. The reason why we use wooden skewers to fix it is because the eel meat is very strong."

"Usually, we will stab the fish from the flesh side first, come out from the fish skin, then stab it from the skin, and then the fish meat will come out."

"The reason why we do this is because this side of the fish meat is relatively rough and is not easy to slip when pierced. The other side is done in the same way. Just put a piece of eel meat through a wooden skewer on the left and right sides."

After threading the three pieces of trowel fish meat, Li Xiao turned on the stove again.

Gently place three pieces of eel meat flat on the wire mesh, heat the oil in a pan, wrong, you should add alcohol to light it.

After adjusting the temperature, you first place your palm on top of the wire mesh, feel the temperature, and nod slightly.

"The temperatures for grilling eels and grilling scallops are different. After all, when grilling scallops, there is a thick shell that resists the temperature of the flame, while eel directly faces the flame, so the flame temperature required is less."

"If you just started cooking eel and you don't know what temperature you need, the smaller the better, remember the smaller the better."

"Because the skin of eel is very, very easy to burn. Once it is burnt, it will have a burnt smell. After you peel off the skin, the eel meat will also have that burnt smell, which will directly burn the whole thing.

A piece of eel goes to waste.”

Of course, Li Xiao told them that the lower the firepower, the better, because there were too many rookies. He didn't have to worry about this. After all, he was already pretty good at barbecue.

The temperature of the flame was quite good, and soon the eel meat made a sizzling sound, and the skin began to curl slightly.

The fat inside the eel meat that was being roasted under the heat began to slowly seep out, but Li Xiao did not let the fat drip off easily.

Seeing that the eel meat on the side facing downwards was beginning to become shiny, Li Xiao quickly turned the bamboo skewer to prevent the fat from dripping.

"When grilling, especially when grilling seafood, you need to add enough water or oil from time to time to prevent the seafood from becoming so dry. Once the seafood becomes dry, the umami flavor will be greatly reduced."

"But if you like to eat something delicious, you can ignore it and just dry out the water, which will make it more fragrant."

The eel was grilled faster than the scallops. Without saying a few words, the eel meat on Li Xiao's hand began to shrink.

Fortunately, it is fixed with wooden skewers, so the fish meat does not shrink much and maintains its boxy shape.

Seeing that it was almost in good condition, Li Xiao placed the eel meat that was completely covered with oil in front of the live broadcast room. At this time, the eel meat had turned into a light golden color with protruding edges and had been roasted to a golden color.

The originally silver-gray fish skin has turned into light brown.

"When the eel is grilled until it turns slightly yellow, the fish meat and skin begin to curl and shrink slightly, and the oil begins to slowly seep out, we start adding soy sauce."

While talking, Li Xiao had already turned off the stove flame again.

he spoke

"Add 1/3 of the water into the soy sauce bottle. We don't have any water here, so we just use stream water instead."

"Add a little sugar, chicken essence, MSG, and a little cooking wine and shake vigorously."

"We can get a simple teriyaki juice through simple human alchemy."

Studio

"God, the alchemy of the human body."
To be continued...