In the eyes of many people, the most classic way to make mutton is only four types: barbecue, hot pot, braised meat, and boiled.

Su Zifang also thought so before.

But when he tasted the sour and spicy mutton, he deeply felt that all the mutton that had not been made into sour and spicy before was a waste.

When you take a bite of mutton, the sour and spicy taste comes straight to your mind, and it is a taste that makes your mouth flow more than sour and spicy fish.

Su Zifang once ate the sour and hot mutton of Xue Yi's birthday banquet, Kong Yan was in charge, and the hot and sour sauce was prepared by Mu Fei.

As for the taste, it can be difficult to describe in one word.

Su Zifang remembered that this was the first dish on the table to be emptied, and even the remaining sauce was taken to mix the noodles and eat them cleanly.

When the dish was removed, everyone almost thought it was an empty plate that had been accidentally served.

It goes without saying that it can be so popular.

Now Su Zifang is ready to reproduce this classic sour and spicy mutton.

The lamb ribs are selected, and all the bones are neatly processed into inches of length, which is the most suitable length for sour and hot lamb experimented by Su Zifang.

The meat of the ribs is tender, and the fascia part is chewy and has a good texture.

Su Zifang first washed with water several times to clean the blood foam, and then blanched it in boiling water to remove the excess blood foam.

This step must be done with boiling water, although cold water can be boiled more cleanly, but it will also lose more flavor of the whole mutton, and the comparison is more than worth the loss.

When the pot is boiled, the mutton quickly changes color, and the blood foam in the pot also grows quickly, and it spreads all over the water in a few seconds.

Su Zifang hurriedly cleaned the blood foam, added a bowl of cold water, and cooked the mutton in the way of boiling noodles.

This is a method left behind by the previous recipes of the Ma family father and son.

As long as you grasp the change in temperature, you can cook the most tender lamb in this way, just like Wenchang chicken in Cantonese and Qiong cuisine.

The chicken skin is crispy, the chicken fat is like jelly, the chicken meat is tender and white, the chicken bones are still with the blood of the bones, and the whole chicken is just ripe, but it presents a different taste because of the different temperatures.

The same should be true for lamb that is best made.

The outermost layer of fat melts in your mouth and burrows directly into your mouth with rich oil.

The lean meat below is soft and smooth, full of gravy when biting, and the innermost fascia is tenacious and chewy, enjoying the pleasure of tearing in the lips and teeth.

The size of the pot for the village banquet is not small, and Ma Hexuan turned on the blower and burned the firewood fiercely, and it only took more than ten minutes to blanch the mutton, which was completely the most suitable cookship of the mutton left in the recipe.

At this time, Su Zifang began to process the hot and sour sauce unhurriedly.

Half of the essence of the hot and sour dish is on top of the hot and sour sauce.

A good chutney is an excellent performance, as if a symphony of sour and hot is playing on the taste buds, alternating high and low, sometimes monophonic, sometimes double, and occasionally adding a little peppercorn to make the aftertaste richer.

The general hot and sour sauce is often mixed with chili powder and vinegar to thicken it, not to mention the taste, and it will have a special taste when eaten.

What Su Zifang has to do now is the hot and sour soup specially taught to him by Mu Fei, which originates from Mu Yun's craftsmanship and combines the essence of various cuisines such as Shandong cuisine, Sichuan cuisine, and Yunnan cuisine.

Sixty percent of the reasons why Mu Fei's hot and sour shrimp cakes were successful before were in this hot and sour soup.

First, chop the Chaotian pepper, line pepper, and pickled pepper.

This step is crucial!

If you use a blender, the pepper seeds will have a much less fragrant flavor when they are broken, so you can only cut them with a knife.

Add salt, cooking wine, and light soy sauce to the sliced peppers and marinate them on one side for a few minutes, then pick a few red tomatoes and cut them into green bean-sized cubes, and put them all in a pot for later use.

Heat the lard, ginger and garlic slices in a pan.

An aroma instantly rose in the pot, sultry the root of the tongue, and Su Zifang's own saliva secretion as a stir-fry person was accelerated by several points.

After the garlic and ginger slices slowly turned golden, all the chili peppers just cut were poured into the pot, turned to low heat and stir-fried, a puff of smoke rose, choking the people around them to hide their faces and cough.

"What a choking pepper!"

Someone in the crowd sighed, but the smile on his face remained undiminished.

For them, eating this pepper is enjoyable.

A famous side dish in Shaanxi cuisine is oil poured with chili peppers, or splashed with vegetable oil, now lard with chili peppers, even if no other ingredients are added, just sprinkle a handful of salt and sesame seeds, and serve it to the table is a dish.

After stir-frying a few times, the aroma of the chili pepper also came out, and the excess fat was sucked clean by the chili pepper.

Soon, the tomatoes came out of the sand and juice, and the sauce began to gradually form in the pot, and the color became ruddy, a bit like a hot and sour soup.

At this time, Su Zifang figured out the most critical can of seasoning.

Carey red sour soup!

I don't know how the Ma family father and son would use such a seasoning that is rarely used when they go out of Sichuan.

Originally, Su Zifang had already thought about using white vinegar instead of hot and sour soup to increase the sourness, but after seeing Kaili's red sour soup, he suddenly returned to the best choice.

Kaili red sour soup is a special product of Kaili City, Guizhou Province, a well-known trademark in China, with the characteristics of red color, clear fragrance and mellow taste.

It is pickled and fermented with fresh red peppers, tomatoes, etc., and is an excellent condiment in making hot and sour dishes, and it is moderately viscous, mellow in taste, and delicious.

This is the skill that Mu Fei told Su Zifang when he was silent.

For all hot and sour dishes, the taste can be improved by at least one layer after using Kaili red sour soup.

Su Zifang personally experimented with sour soup fish with Kaili red sour soup and hot and sour fish fried directly with chili peppers and tomatoes.

In the same way, just one flavor can lead to a 1-point difference in the taste of the whole dish.

It is enough to see the domineering of this seasoning.

If it is used in ordinary restaurants, it is purely for laziness, but now Su Zifang uses it to further enhance the flavor of the dishes.

After adding the Kaili red sour soup in strict proportions, the color of the sauce in the pot suddenly becomes bright red, and it is softer and more stable.

Su Zifang was not in a hurry to pour the mutton that had just been cooked into the pot, but instead mixed a bowl of cornstarch soup and began to collect the juice.

As soon as the bowl is poured, the sauce in the pot thickens in an instant, and in less than thirty seconds, it forms an almost perfect sauce.

Su Zifang poured the mutton in, quickly stir-fried and stirred evenly, and successfully came out of the pot.

Ma Hexuan tried to taste it.

Each piece of lamb is coated in a ruddy sauce and topped with golden garlic slices and freshly sprinkled coriander and green onions.

As soon as I bite into it, the sour and spicy taste rushes straight to my mind, and in an instant, it turns into an unstoppable craving, and I gasp and shout for another piece.

Before Ma Chengan could speak, Ma Hexuan had already been captured by the food, and he kept eating the lamb chops on the plate one after another.

Ma Chengan also tasted it.

Just once, his face changed in an instant.

"Master Su's sour and spicy lamb is very well done, I am ashamed of myself. ”

When these words came out, Su Zifang and Ma Hexuan were all stunned.

Ma Hexuan was surprised that his father had never been soft in his life, but now he preferred to be soft to Suzi.

And Su Zifang was surprised by the system task in front of him.

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