(silence for first part of scene until he cuts open fish)
The most challenging part of preparing this meal is skinning
and gutting the fish. Though technical and precise, I have been preparing Oil
Fish since I was ten, with my dad. Making this dish now is second nature.
I have three young daughters, and I hope to teach them how
to prepare my favorite meals. This next dish, I taught myself to make, and is
my eldest daughter’s favorite. First I cut the peppers, then chop the bacon and
onions. Next I boil the meat then let it rest and cool. Then I put the
vegetables in my steamer, which I got from my dad as a gift. This not only
heats the vegetables, but makes them soft and flavorful.
For my next dish, I need chicken. (silence while he gets
chicken) Yes, this is a live chicken which I have had for a few months in the
cage in my yard. The freshest ingredients make the best dishes.
Presentation is everything. No one will want to eat your
dish if it does not look appetizing, no matter how good the taste.
For this next dish, the hardest part is pulling of the frog
legs. They are stubborn and really hard to separate from the body. I cook the
frog legs by letting them simmer in broth seasoned with light spices. To make my
chicken broth, I let the raw chicken and boiling water rest in a pot for a few
hours. For my dumplings, I take time and care to roll my dough and shape it
into a perfect circle before adding the filling, made of pork and Chinese
cabbage.
Nice!
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