"Grandpa Yuan, don't worry, let's do live broadcasts and don't say that kind of thing, you just cook and don't have to worry about anything else. ”

Yuan Desheng agreed.

He has participated in many interviews and made many documentaries and promotional videos, but he has never done a live broadcast.

So I can't help but have some small expectations.

Soon, Zhou Wen and Meng Liwei came with the equipment for the live broadcast.

Set up a tripod, set up a fill light, and then Zhou Wen and Meng Liwei told Yuan Desheng about the precautions for doing live broadcasts.

For example, you can't swear or say anything about politics.

After explaining clearly, Yuan Desheng began to prepare the ingredients to be used, while Meng Liwei and Zhou Wen sent notices in their respective fan groups.

Ten minutes later, the live broadcast officially began.

First of all, Zhou Wen and Meng Liwei stood together to greet friends in the live broadcast room, and then talked about the live broadcast content to be done today.

"Today we are fortunate to invite the legendary master of Hunan cuisine, Grandpa Yuan Desheng, to show us the practice of bandit pork liver, I hope that there are friends who like cooking, do not miss this opportunity to learn. ”

Yuan Desheng had already changed into a clean chef's uniform at this time, wearing a chef's hat more than a foot high, and his expression was very relaxed.

When Meng Liwei and Zhou Wen turned the camera around, he greeted everyone in Hunanese.

The people in the live broadcast room are used to the old people who can cook.

Although the old man and the others have never participated in the live broadcast event, Zhou Wen and Meng Liwei will forward the videos of these old people cooking from time to time, making the people in the live broadcast room no stranger at all.

After Yuan Desheng said hello, the sharp-eyed people had already recognized that this was the kitchen where Xu Zhuo was cooking.

A few days ago, Tian Chengrun, a master of Fujian cuisine, just made lychee meat here, and now there is a master of Hunan cuisine.

Boss Xu's circle is really enviable.

It is enough for these old people to know one for many days, but Boss Xu has almost wiped them out.

"Jealousy separates me!"

"I want this life too!"

"It doesn't matter if you're handsome and rich, even the elders around you are so tough, and then look back at me, what the hell is this human suffering?"

“......”

All kinds of witty words made Xu Zhuo want to laugh, and he swiped a wave of gifts casually, proving that he was also watching the live broadcast.

Yuan Desheng didn't know that the barrage and comments were all discussing Xu Zhuo, and after greeting netizens, he began to introduce the dishes to be used to make bandit pork liver.

Bandit pork liver is a representative dish of Xiangxi cuisine, although it is called bandits, it has little to do with bandits.

The name is just to describe its thick meat, large portions, salty, spicy and refreshing taste, hearty, and bandit-like spontaneous feeling.

After introducing the dishes, Yuan Desheng began to talk about the ingredients that need to be used.

In addition to pork liver, dried chili peppers, millet peppers, green line peppers, chopped peppers and ginger garlic, as well as garlic sprouts and celery are also used.

Xu Zhuo couldn't help but be stunned on the side, four kinds of chili peppers alone are used, which is worthy of Hunan cuisine, which is strong enough!

Yuan Desheng didn't say much, and after introducing the ingredients to be used, he began to process the pork liver.

"The pig liver bought must be soaked in clean water for more than an hour to remove the blood in it as much as possible. When soaking, you can pour some high liquor into the water, which will help remove the fishy smell of pork liver. ”

The pork liver in the store has been soaked for a long time, so the soaking step can be omitted and the next step can be done directly.

The first is to remove the tendon from the pork liver.

There are two purposes for removing tendons from pork liver, one is to affect the taste, and the other is to prevent the fascia from being undercooked.

Bandit pork liver is a stir-fried dish, in order to achieve the purpose of tenderness and refreshing, the stir-fry time of pork liver will be very short, if there is fascia on it, it is not easy to cook, so try to remove it.

After removing the fascia, Yuan Desheng skillfully cut the pork liver into three pieces, and then began to change the knife.

The pork liver is cut into large slices of about four millimeters with an oblique knife, so as to highlight the characteristics of the bandits' thick and large pork liver.

In addition, cutting into large slices is also easy to make the dish mature quickly, so as to achieve the purpose of stir-frying quickly.

After the pork liver was cut, Yuan Desheng put the pork liver in a small basin and began to explain how to wash the pork liver.

"In fact, in the past, the pork liver was not allowed to be cleaned after it was cut, so that the taste of the pork liver was smoother and tenderer when it was stir-fried with blood and water.

But today's pigs will be fed a lot of drugs in the breeding process, and the pig liver is an organ that decomposes drugs, and there will be drug residues.

So I personally recommend that when you make pork liver, try to clean it as much as possible. ”

After finishing speaking, Yuan Desheng also sighed: "Compared with respecting tradition, I think health is the most important!"

These words immediately won the favor of those fans in the live broadcast room.

Yuan Desheng's expression has always been very serious during the live broadcast, so they are very worried that Yuan Desheng will preach when cooking.

However, it did not, and it was the same as that of young people.

No matter how good the tradition is, it must be based on the premise of health, and we cannot abandon health for the sake of tradition.

The cleaning of pork liver is also particular, first of all, you can't put water in it, you must pour some white vinegar first.

Then wash it repeatedly with your hands until the blood in the pork liver precipitates, and then put it in clean water for washing.

After washing twice, take out the pork liver, dry it, and start to taste it.

Sprinkle in a pinch of salt, a pinch of pepper, drizzle in two spoonfuls of cooking wine, and start towing.

After grasping and mixing evenly, sprinkle some cornstarch into it, continue to grasp and mix, so that each piece of pork liver is evenly hung with starch.

In this way, the water in the pork liver can be locked, and the taste is more tender.

And with this layer of cornstarch, the appearance of pork liver will also become tender.

Finally, Yuan Desheng scooped half a spoonful of peanut oil and poured it on the pork liver, and grabbed and mixed it again.

This step is to prevent the pork liver from sticking when it is cooked, so separate the pork liver with oil in advance.

After doing this, Yuan Desheng set the pork liver aside to marinate.

Taking advantage of this time, he began to change all the ingredients.

Cut millet pepper and green pepper into oblique knife sections, parsley straight knife cut into sections, and put the three ingredients together.

Then cut the garlic sprouts into short pieces with an oblique knife and put them together separately.

Finally, start preparing the ginger and garlic to be used.

"Xiangxi cuisine pays attention to big opening and closing, and the method is bold, and ingredients like ginger and garlic are never sliced, but directly scattered with a kitchen knife, and then chopped twice. ”

After cooking, Yuan Desheng began to prepare the sauce.

There are few stir-fried dishes that are directly seasoned, and the sauce is prepared in advance, poured directly into the pot when used, and can be removed from the pot by stir-frying slightly.

The sauce is very simple, add salt, pepper, dark soy sauce, light soy sauce, sugar, and corn starch to the bowl in turn.

Then add an appropriate amount of water and stir well.

"Next, isn't it time to blanch?"

In order not to let the live broadcast be cold, Meng Liwei tried to interact with Yuan Desheng.

Yuan Desheng has been watching station B videos every day recently, and he is very familiar with some words.

He smiled and said, "The next step is not blanching, but blanching!"