The story begins in Food Wars, when Alice took him home.

The fish scales, bones, and internal organs are clearly visible, while the fish skin and flesh inside are cut into slices that are slightly thicker and slightly thinner and arranged on a plate.

Alice Nakiri was so focused on her cooking that she didn't notice any of this.

Even if she notices it, she won't say anything.

Over the years, she had witnessed Bai Yuan display even more formidable techniques.

What we see here can only be described as conventional.

"Is Teacher Bai Yuan going to make sashimi? But judging from the thickness of the fish, it seems unlikely."

Looking at the fish slices of varying thicknesses on Bai Yuan's plate, Yoshino Yuuki couldn't help but mutter to herself.

If you want to cook fish quickly, sashimi is definitely the best choice.

However, river fish often contain a lot of parasites, and even with special processing, some will remain. In addition, the thickness of the fish slices varies, so the possibility of them being raw fish is not high.

not to mention…

After obtaining the sashimi, Bai Yuan did not immediately prepare the sauce. Instead, he added starch, egg white, and freshly made scallion oil to the fish slices, and quickly stirred them in one direction until they became sticky. Then, he took a thick slice of fish from the plate and placed it in his palm.

"Look, the fish fillet is rolled up, and it looks like something's been put in the middle..."

Ryoko Sakaki pointed at Shiroyuki's hand and exclaimed in slight surprise.

Yoshino Yuuki followed her gaze and saw that Shirabuchi had rolled the fish slices into the shape of flowers.

In the middle of the fish slice, surprisingly, was something resembling a flower stamen.

Because the object was too small to see clearly, Yoshino Yuuki squinted and observed it for a while before saying uncertainly, "That should be shredded red pepper."

"I see. So you're using red pepper strips to simulate flower stamens? The fish slices are shaped like peonies. I guess they'll be either steamed or fried next."

Looking at the fish slices of peony in Bai Yuan's hand, Sakaki Ryoko pinched her chin and began to guess, her mouth involuntarily drooling.

Such exquisite dishes must taste amazing!

Make six fish-slice peony shapes using the same method, then bring out a clay pot.

Wash a dozen or so shallots and spread them all over the bottom of the pot. Place the shaped fish fillets on the onion rings and secure them in place.

Next, arrange the fixed fish fillets in the casserole in order and steam for six minutes.

At that very moment, Alice Nakiri had just finished preparing the fish.

Remove all the fish bones, cut the fish meat into thick slices, then add MSG, salt, pepper and other seasonings and mix well. Add Shaoxing wine and sweet potato starch, and pull in one direction until the mixture becomes firm.

"Are you planning to make 'Bo Bo Fish'? This dish is quite similar to mine, but we don't have enough ingredients here..."

Looking at the dishes prepared by Alice Nakiri, Bai Yuan couldn't help but shake his head.

He had thought about this dish earlier, but because one of the steps required a lot of time, which did not comply with the competition rules, he did not make it.

As for the dish he is cooking now, its advantage is that as long as the ingredients are fresh enough, the final product will not be bad, and it takes less time.

The advantage of crispy grass carp lies in its texture. This original cooking method undoubtedly best brings out its texture and perfectly showcases its deliciousness.

Add boiling water to a pot, along with scallions and ginger. Once the scallions and ginger are cooked, add the fish bones.

Bring a pot of fish soup to a boil over high heat, then remove the fish bones, strain the soup through cheesecloth, and add thick slices of fish that have been coated with starch.

Add the fish fillets to the pot, bring to a boil over high heat for a few moments, then turn off the heat. Once the fish fillets float to the surface, immediately remove them and place them in a small bowl for later use.

Heat rapeseed oil in a pot, add chopped red chili peppers and sauté until fragrant. Then pour in fish bone broth, add pepper and salt, and bring to a boil.

On the other side, the fish fillets in the dish are topped with chopped red peppers and plenty of chopped green onions, and then the boiling fish soup is poured in.

The moment the piping hot fish soup came into contact with the chopped red peppers and scallions, it immediately released an incredibly rich aroma that filled the kitchen.

At the same time, Bai Yuan turned off the heat and opened the pot lid. The most essential aroma of fish wafted out, not strong, but immediately attracting everyone's attention.

"Gudu."

The aroma was so enticing that everyone present swallowed hard, their faces showing longing. They then rushed forward, their eyes fixed on the two dishes.

"Wait a moment, Xiaohui will be out soon. Let's eat after she comes out."

Looking at the alarm clock on the wall, Bai Yuan said to the two of them, "It's been fifteen minutes since Tadokoro Megumi went into the bathroom, she should be coming out soon."

Sure enough, not long after he finished speaking, there was a commotion coming from the bathroom. Tadokoro Megumi walked towards them while drying her hair with a towel.

She had changed into a white dress, and her body smelled of shower gel. Her skin was fair and rosy, like a freshly peeled egg, making her look incredibly pure and lovely.

"Are you... waiting for me?"

Looking at the untouched food on the table, and at the eager and restrained looks in Yoshino Yuuki and Sakaki Ryoko's eyes, Tadokoro Megumi asked with some emotion.

"Hmm, we're just missing you! So, shall we begin now, Teacher Bai Yuan?"

Yoshino Yuuki stared intently at Shirabuchi's cooking, her mouth watering. Upon seeing Tadokoro Megumi's arrival, she spoke anxiously.

"Eat up, you greedy little girl."

Seeing Yoshino Yuuki's drooling expression, Bai Yuan couldn't help but facepalm before speaking.

"I'm gonna start now."

She quickly picked up the chopsticks on the table, held them in her palms, clasped her hands together, and bowed her head, speaking with a devout expression.

After the ceremony, Yoshino Yuuki looked excited and immediately reached for the dishes in front of her with her chopsticks, picking up the fish-shaped tuna made by Nakiri Alice...

Can't pick it up?!

"Use a spoon."

Seeing Yoshino Yuuki constantly reaching out with her chopsticks to pick up fish but failing because the fish was slippery, Sakaki Ryoko handed her a spoon.

"good to eat!"

The moment the tongue sole and the pufferfish made contact, Yoshino Yuuki's eyes lit up, and she couldn't help but exclaim in admiration, giving Nakiri Alice a thumbs up.

"The fish fillets are simply seasoned with MSG, salt, and pepper, which lays the foundation for their basic umami and spicy flavor."

The fish broth, made from fish bones, is the soul of this dish. It not only preserves the original flavor of the fish but also incorporates the fragrance of scallions and ginger, making the broth both delicious and slightly spicy, with rich layers of flavor.

Its meat is tender yet crisp, incredibly delicious! It's definitely worth all the effort I put into feeding it every day!

Savoring the taste in her mouth, Yoshino Yuuki closed her eyes and began to savor it carefully.

"And because it's filtered through cheesecloth, the fish soup is clear and bright, with no off-flavors, and it's incredibly smooth with every sip!"

Tadokoro Megumi took a sip of the fish soup, a satisfied expression on her face.

"When the thick slices of fish are briefly blanched in the boiling fish soup, the tenderness and crispness of the fish meat reach a perfect balance, with the outside slightly cooked while the inside still retains the freshness and juiciness of the fish meat."

The subsequent addition of chopped red bell pepper and scallions adds vibrant color and an extra layer of flavor to the dish; it's a gentle spiciness…

Savoring the delicious food in her mouth, Ryoko Sakaki spoke up, her enjoyment undisguised.

Alice Nakiri's current skill level has reached Special Grade, and the dishes she makes are now at the top level among students.

Despite being a simple dish, it easily won over the taste buds of the three members of the Polaris Dormitory.

"Alice, let me ask you a question. Do you think chicken broth or fish broth is better for making Bo Bo Fish?"

Bai Yuan didn't rush to taste it. Instead, he looked at the fish soup in front of him, raised his eyes, and asked Alice Nakiri a question.

When making Bo Bo Fish, is it better to use chicken broth or fish broth?

"Fish soup, please. Isn't it what you've always taught me? Putting the essence of a whole fish in one pot makes it even more delicious..."

Upon hearing the question, Alice Nakiri paused for a moment, and looking at Bai Yuan's unfathomable expression, she answered somewhat uncertainly.

"I did say that the original broth can help digest the original food, and it's good that you listened to it, but it doesn't apply to this dish. To be precise, it only applies to half of it."

"half?"

Hearing what Bai Yuan said earlier, Alice Nakiri was somewhat pleased, but what Bai Yuan said next made her nervous and curious at the same time.

"That's right, it's half."

Using fish broth earlier wasn't a big problem. Fish bone broth is thicker than chicken broth, and when used with poached fish slices, it creates a flavorful contrast where the outside is more flavorful than the inside.

To enhance the flavor, you need to add more pepper and chopped red chili to the soup. Also, choosing fish with a better texture will make the soup taste much better.

However, it's best to use chicken broth for the latter part. The light flavor of chicken broth can better highlight the natural freshness of the fish slices, while the strong flavor of fish bone broth can easily overpower the natural freshness of the fish.

You need to remember one thing: the name of this dish is "钵钵鱼" (boiled fish in chili oil), and the emphasis is on the last word, "fish." You need to highlight the flavor of the fish.

Seeing the curious looks from those around him, Bai Yuan didn't hide anything and began to explain at length.

The girl listened attentively, nodding occasionally, a thoughtful expression on her face.

"Indeed, no dish should be underestimated. Even if a dish takes no more than twenty minutes to cook, it contains a great deal of knowledge."

After listening to Bai Yuan's story, Sakaki Ryoko let out a long sigh and couldn't help but sigh.

It's hard to imagine that this pot-boiled fish in front of me isn't at its most perfect state, but even if it's not at its most perfect state, it can still be so delicious.

"Come and try it. No need for extra dipping sauce, the bottom is already prepared, just eat it directly and enjoy its most essential freshness and crispness."

As they were talking, Bai Yuan brought the casserole to the table and beckoned the others to come over.

"looks great!"

Looking at the fish slices in front of her, Ryoko Sakaki was lost in thought, and words of praise unconsciously came out of her mouth.

Because they were steamed, the fish slices that were originally clustered together slowly separated, revealing a bright and beautiful peony-like appearance!

At the same time, the surface of the dish shimmers with golden light, looking mysterious and solemn. This is yet another dish that perfectly embodies the radiance of light!

The two red pepper strips in the middle of the fish fillet peony are also crystal clear under the steam, just like real flower stamens!

"They're so beautiful, I almost don't want to eat them..."

The fish fillets exuded a faint fragrance. Looking at the dish in front of her, Tadokoro Megumi couldn't help but sigh, holding her chopsticks but unsure of where to begin.

"Just eat it directly. We can make it again next time. I only used this cooking method because this grass carp is a crispy grass carp."

Seeing the hesitant group, Bai Yuan looked somewhat helpless. He was the first to reach out with his chopsticks, disrupting the harmony on the surface of the fish slices.

The peony is less perfect with one petal missing, and the fish slices enter Bai Yuan's mouth, showing their ultimate crispness!

This crisp texture is different from ordinary fish meat. Strictly speaking, it doesn't even resemble fish meat; rather, it's more like lean pork.

This reminded him of the restaurant where Li Xiang's chef treated him to dinner, which was famous for its hot pot fish, and the fish used was crispy grass carp.

"Because there was a layer of dried shallots underneath, the aroma of the shallots blended perfectly into the fish, bringing a touch of spiciness."