This dish is the pinnacle of stir-fried dishes.

To make this dish, you need to use skills such as knife work, spoon work, seasoning, oiling, boiling water, stir-frying, thickening, and seasoning, and each of them must be almost to the extreme.

For example, knife work, when you first start to deal with pork belly and chicken gizzards, it is difficult enough.

Especially the chicken gizzards, which should be peeled inside and out.

The skinned gizzard is small, about the size of a thumb.

However, in the process of playing the cross knife, it is necessary to cut 22 knives on the thumb-sized chicken gizzard, which can neither be cut off nor have too many intervals.

The master with high craftsmanship cuts out the flower knife very evenly.

Each knife is cut two millimeters from the bottom surface, which allows the gizzard to heat up quickly without leaving the gizzard incomplete.

In addition to the knife work, the spoon work used in this dish is also extreme.

The whole stir-fry process takes less than fifteen seconds, and if you want to make the dishes and condiments evenly combined in such a short time, regular stirring is simply not possible.

You have to use the technique of turning the spoon to assist the operation, so that the dish can be combined with the seasoning when it is turned.

In addition, the boiling water and oil in the pot also need to be accurate to the second, and there is no room for any mistakes.

After a second, the taste and texture of the dish will be greatly reduced.

As for thickening, it is also very difficult.

Because the dish of fried double crispy can not have soup when it is made, it is necessary to use the thickening in the thickening and wrapping the dish with the sauce, which can not only lock in the moisture, but also increase the color and texture of the dish.

It can be said that this is the most difficult stir-fry dish.

There are many derivatives of this dish, such as fried squid, hot kidney flower, hot squid, fried prawns, etc., all of which are cooked in a short time through high temperature hot oil.

Yu Peiyong glanced at Xu Zhuo: "How is it? Do you want to learn?"

Xu Zhuo nodded again and again: "Think about it...... It's just, I'm worried that I won't be able to do ......."

He doesn't have the skills to stir-fry, and the knife work used in the flower knife skill is even more clueless.

Not to mention scooping, seasoning, and thickening.

Boss Xu felt that he hadn't reached the point where he could make this dish.

Yu Peiyong patted him on the shoulder: "It's okay, let it be, if you can't learn, just practice a few more times, anyway, there is nothing to do in the past few days, maybe you can do it well if you practice more." ”

Xu Zhuo nodded and agreed.

I was secretly praying in my heart, hoping that I would concentrate on learning this skill and not delay it today.

Strive to take down the oil explosion double crisp in one fell swoop.

"Brother, as long as you can help me take down the fried double crispy, brother, I will take you to Yangcheng in a few days to pretend to be a force!"

Regardless of whether the system can hear it or not, Boss Xu prayed very seriously anyway.

Then, he followed Yu Peiyong to the cold storage to get chicken gizzards and pork belly.

"To make this dish, the pork belly and chicken gizzard used need to be fresh and cannot be frozen. Now these in the cold storage are bought in the early morning queue in the meat factory, after the purchase of the preliminary cleaning, placed in the low-temperature cold storage for refrigeration, in order to ensure the quality of fresh and tender. ”

Yu Peiyong picked a dozen chicken gizzards and six or seven pork belly.

This made Xu Zhuo very strange: "Grandpa Yu, how many copies are you planning to make? This is too much, right?"

Yu Peiyong smiled: "It's not much, this is the amount of one serving, the pork belly only uses the belly kernel part, and there is only a little bit on a pork belly, and the chicken gizzard needs to be peeled inside and out, and there is not much left." ”

Pork belly is the stomach of the pig, and in the upper part of the pork belly, there is a relatively thick piece of meat, which is called the tip of the belly.

After the inner and outer membranes of the belly tip are removed, it becomes a white and fat piece of meat, which is called a belly kernel.

Whether it is pork tripe, tripe or lamb tripe, tripe kernels are the most crispy, tender and delicious ingredients.

After Yu Peiyong took off all the tips on several pork belly, he asked people to send the remaining parts back to the cold storage, which can be used to make pork belly soup or other dishes.

Next, he took the scissors and began to take the kernels.

The belly is wrapped in fascia and oil, as if to take it out, the fat must first be torn off, and then the fascia is removed, and after the belly is in hand, the volume has become much smaller.

After soaking the taken out belly kernels in water, Yu Peiyong began to play with the knife.

"Although this knife is a cross-shaped knife, there is a slight difference when it is cut. ”

Yu Peiyong quickly cut the belly with a kitchen knife, and at the same time told Xu Zhuo about the matters that need to be paid attention to when cutting the belly.

First of all, when cutting a flower knife for the belly, you can't cut it straight up and down.

When cutting, the kitchen knife should be gently pushed forward, so that the cut knife flowers are more divided, and when it is done, it is easier to mature quickly.

Moreover, this also prevents the blooming kernels from gathering together after the belly kernel is heated, which affects the maturity of the belly kernel.

After the flower knife was beaten, Yu Peiyong cut the belly kernel and put it in cold water to remove the blood.

With this, he began to clean up the gizzards.

To make fried double crispy, chicken gizzards are generally used, but duck gizzards are also used instead.

The taste of duck gizzard and chicken gizzard is similar, but it is slightly larger and easier to change.

Moreover, duck gizzards are lower in calories than chicken gizzards and are more popular relative to chicken gizzards.

Yu Peiyong took the washed chicken gizzard and cut it in half first, and then carefully slice off the skin of the chicken gizzard with a knife.

When slicing, there is a skill, that is, press the chicken gizzard skin down on the cutting board with your hand, and then use a kitchen knife to stick to the cutting board slice in, and then press the chicken gizzard back hard, while the kitchen knife is close to follow up.

In this way, the skin of the gizzard can be removed.

After removing the outer skin, buckle the chicken gizzard upside down on the cutting board, flatten it vigorously, and cut it in with a kitchen knife to cut off the old skin.

After removing all the skin of the gizzards, it's time to give the gizzards a flower knife.

Compared with the belly, it is more difficult to make a flower knife for the chicken gizzard.

It's not just that the gizzard is too small with the inner and outer skin removed, the main reason is that the gizzard is uneven.

The gizzard with the skin removed is now flat on one side and a bulging oval on the other, as if a piece had been cut from a round ball.

To make a flower knife for the chicken gizzard is to make a cross knife on this arc.

Because the thickness of the meat on this arc is inconsistent, you must always pay attention to when playing the flower knife, neither too deep nor too shallow.

Moreover, when playing the flower knife, the interval between the blades should not exceed two millimeters, and when the knife is played, it should be both uniform and parallel to the front and back.

The mark of the flower knife is not standard, it is to look at the pattern.

The cut knives must all be square, so that the knives are qualified.

Yu Peiyong handed the kitchen knife to Pang Shijie after cutting two: "You cut it below, when you are older, your eyes are a little unclear, Xiao Zhuo, you look carefully, I'll go drink saliva Thank you eyes." ”

Looking at Yu Peiyong's tired back, Xu Zhuo felt a little emotional.

The reason why Yu Peiyong did this was because he was worried that his old man would lose face.

For the sake of the old man, Yu Peiyong is really heartbroken!