After the chicken gizzards are cut, they are also soaked in cold water.

Then, Yu Peiyong began to prepare the ingredients and seasoning sauce.

The ingredients of the fried double crispy are very simple, you only need green onions, ginger and garlic, this is used for stir-frying, in addition to green onions, ginger and garlic, other ingredients can be used.

Of course, you can also cut a few slices of green and red pepper or millet spicy for color matching.

However, the authentic fried double crispy only puts green onions, ginger and garlic, and other ingredients are just to save costs.

After all, everyone is not Yu Peiyong, and the cost of a dish with six pork belly kernels and more than a dozen chicken gizzards is really high, so I have to add some side dishes.

Finely chop the green onion, ginger and garlic and put it in a small bowl, then start the seasoning.

Take a small bowl, pour light soy sauce, cooking wine, pepper, salt, sugar, pork bone stock and a little corn starch into it, stir well, and set aside.

After the ingredients and seasonings were ready, Yu Peiyong began to make them.

The process of making is quick and requires a single go.

Bring water to a boil and add a few slices of ginger to the pot.

After the water boiled, Yu Peiyong first threw the chicken gizzard in, and after a second or two, put in the pork belly and blanched it.

"The texture of the gizzard is a bit tougher than the belly, so the gizzard should be served first so that the maturity of the two can be consistent. ”

This process is very fast, and it takes about three seconds to scald, and after the chicken gizzards and pork belly in the pot are all scattered and set, Yu Peiyong takes a spoon and takes out the chicken gizzard and pork belly in the pot.

At the same time, pour out the water in the pot and pour in a few spoonfuls of peanut oil when the pot is hot.

While the oil was hot, he fished out the ginger slices mixed in the chicken gizzard and pork belly.

"This dish is made in the authentic way of frying it in lard, but now fewer people are eating lard, and the taste is left after frying it in lard, so I switched to peanut oil. ”

Because this dish needs to be cooked over a high fire, the oil heats up quickly.

Yu Peiyong took the spoon twice from time to time to try to control the moisture on the surface of the pork belly and chicken gizzards.

"Don't be in a hurry when frying, wait until the oil temperature rises to 90% hot before frying. If the oil temperature is too low, it is easy to fry the water in the belly and chicken gizzards, resulting in a no longer crispy and tender texture. ”

When black fumes keep coming out of the pan, it already indicates that the oil temperature has risen to a very high level.

Yu Peiyong took the oil temperature gun for the kitchen and measured it, and the oil temperature had risen to 200 degrees.

"Little clumsy, remember this number, all fried vegetables need to be boiled to this temperature. ”

After speaking, Yu Peiyong put down the oil temperature gun, and poured the chicken gizzards and belly kernels in the spoon into the oil pot.

In just over two seconds, Yu Peiyong picked up the pot and poured the oil into the oil spoon on the oil drum, the hot oil fell into the oil drum, and the belly kernel and chicken gizzard fell on the spoon.

Put the pot back on the stove with a little bit of base oil left in the pan.

After the oil was hot, Yu Peiyong poured it in with the green onion, ginger and garlic, and poured it into the pot with the spoon on the oil drum after stir-frying, and quickly turned it a few times with the technique of turning the spoon.

Then pour in the seasoned sauce, quickly turn for 10 seconds, remove from the pot and serve.

After Pei Yong scraped the dishes in the pot into the plate, Xu Zhuo found that there were fine beads of sweat on Yu Peiyong's head.

"It's been a long time since I've cooked this kind of dish, and my body is a little overwhelmed. ”

He wiped the sweat off his head, looked at Xu Zhuo and asked, "How about Xiao Zhuo, have you learned?"

That's what I asked, in fact, Yu Peiyong also knew that he would never be able to learn.

This dish is an assessment item for Lu cuisine quick stir-fry, but it is not seaweed egg drop soup, and it is absolutely impossible to learn it after watching it once.

After taking Boss Xu, he scratched his head, and smiled a little embarrassedly: "The general steps are already known, and it should be almost done......"

Well?

So confident?

Pang Shijie on the side glanced at Xu Zhuo with some incredulity.

This kid is very sensible, why does he like to talk big when it comes to cooking?

Is this a dish that you can learn by looking at it once?

Back then, he studied hard with Yu Peiyong for two months, and it took countless energy and countless ingredients to touch this dish...... Doorsill.

Later, after two or three years of tempering, I was able to completely master this dish.

As a result, Xu Zhuo read it once and said that he would.

He wanted to say a few sarcastic words, but thinking that Xu Zhuo's foundation was good, and Xu Zhuo was still his nephew and son-in-law, he put away the idea of ridicule.

Instead, he said to Xu Zhuo: "Is it really fake? Do you want to make a bet?"

Kid, no, no, don't talk big.

Uncle, I'll give you this step, if you are obsessed with it, this step will be gone.

Xu Zhuo smiled: "What are you betting on?"

Pang Shijie sighed softly, child, you are forcing me!

"If you can't do it well, you can obediently eat all the food I brought, if you can do it well, I will teach you a Zhejiang dish for free, what do you think?"

Xu Zhuo was not very interested in this gamble.

It's not that he doesn't want to learn Zhejiang cuisine, but he has just used that skill to learn it, and if he wants to use it again, he has to wait for half a month.

At this time, I will take a look at Pang Shijie's operation of the fart.

And when he can use it again, he will have returned to Linping City, and Pang Shijie has already returned to Zhejiang, and there is no place to learn.

So he shook his head, said no betting, and then took the chopsticks and began to taste the fried double crispy on the table.

You can't eat it directly when it's just out of the pot, because it's not cooked at this time, and you need to wait for half a minute to act, so that the maturity of the dish is just right.

The maturity of this dish is divided in this way, after the tide, the dish will reach three maturity, after oil, the maturity will reach seventy, and the fifteen-second stir-fry will make the maturity of the dish reach ninety.

Finally, when the waiter serves the food to the customer's table, the dish relies on its own heat to mature.

Those experienced celebrity chefs will increase or decrease the time to serve the pot according to the distance of the guest's private room.

If the distance is far, it will be out of the pot early, and if the distance is close, it will be later.

In this way, you can ensure that when the dish is served, it has just reached 10 maturity.

In addition, this dish only has three or four minutes to eat, and once it exceeds five minutes, the crisp and tender texture of the dish is gone, and it becomes the same as an ordinary dish.

It is for this reason that Xu Zhuo didn't care about talking to Pang Shijie, so he kept eating with chopsticks.

It's a shame to waste such a delicious dish.

Pang Shijie saw that Xu Zhuo only lowered his head to eat, obviously avoiding his proposal, and his heart became more determined.

"Xu Zhuo, if you make fried double crispy, you can choose Zhejiang cuisine, I will make you which one you want to learn, and in addition, I will personally give you another 50,000 yuan. How, bet or not?"

Anyway, Xu Zhuo won't, so Pang Shijie said that the bet was bigger.

As a result, Xu Zhuo put down his chopsticks: "Uncle, do what you say, don't regret it......"