The cooperation intention was initially reached, Su Zifang and Chen Yuyi briefly explained the situation, and wanted her to see if they wanted to purchase other ingredients, but they were choked back by Chen Chuyi's words.

"You can decide these little things yourself, and if you don't call your dad, don't bother me to apply a mask. After saying that, he hung up quickly, as if calling on the phone would really make the mask radiate.

"Then let's make it this first, Mr. Xie, you see when we can start, and then we will sign an agreement to determine the payment method and some terms. ”

"Okay, I'll ask my family for one now. Xie An said as he took out his phone and pressed the screen a few times.

After a few seconds, Xie An's phone vibrate.

"Okay, my dad has already sent it to me. I'll transfer you to WeChat, Boss Su. Xie An said and sent a document to Su Zifang.

"Zhenjiang Thank You for Patronizing the Supply Agreement of Pig Breeding Co., Ltd. - Shibu 1.0"

Su Zifang somewhat admired the efficiency of Xie An's family.

Although he is already worth tens of millions, he is still very concerned about a small store like himself, and there is no performance of the store bullying customers at all, and even the agreement is specially customized, which really deserves to develop well.

After a few words of greeting, Xie An suddenly asked: "By the way, Boss Su, I haven't had a chance to ask, will you make back to the pot of meat slices?"

"What, do you want to eat?" Su Zi put down the tea bowl and looked at Xie An.

"Yes, but I don't dare to order it because you don't have it on the menu, for fear that you will think it is a smash. Xie An said with a smile.

Huiguo meat is one of the top ten classic Sichuan dishes, and he naturally knows it, but he is worried that Xie An will run away directly after eating the Huiguo meat slices, so he will lower his psychological expectations in advance.

"Yes, for sure, but I can't guarantee the taste. ”

"Produced by Boss Su, I can trust the taste. Xie An smiled, not taking Su Zi's hint seriously, "It would be better if you made another bowl of tomato and egg soup." ”

"Okay. Su Zi let go and began to wait for the system prompt.

This is the first time that a diner has ordered two new dishes, and Su Zifang has some expectations in his eyes, but until Xie An reminded him, the task was still not triggered, and Su Zifang was slightly regretful.

However, after experiencing strong storms, he quickly adjusted his mentality.

"Not everyone has a story, and not all cooking is a task. Occasionally, it seems good not to enjoy the life of studying cooking in order to complete tasks. ”

In the kitchen, Su Zifang was not in a hurry to do it, and began to review the practice of returning to the pot meat he had learned.

As a Sichuan cuisine, Hui Pot Meat has a very significant feature: secondary cooking.

The fresh pork belly is first cut into pieces and cooked, and then fried in the pot with Z County bean paste, the finished product is red and bright, fat but not greasy, and it is an excellent accompaniment to rice.

There is still a piece of pork belly newly bought in the morning, which is just enough.

Today's pork belly is of good quality, not the kind of salvon I got when I first arrived.

Fat four and thin six, it is the kind that just comes to make back to the pot meat slices, too fat is greasy, too thin is firewood, looking at the meat pieces are full of the soul of back to the pot meat slices.

Su Zifang boiled the water and prepared to make the pork slices back to the pot.

It is difficult to produce the aroma of meat when boiled in water, so after watching the water boil, Su Zifang immediately slapped two pieces of ginger with the blade of the knife, mixed with green onions, garlic, peppercorns, and cooking wine, and put them into the soup to hang the taste of the soup, and when the water began to exude the smell of spices, then put in the washed pork.

A dozen minutes later.

Su Zifang was satisfied with the meat pieces boiled until they were six ripe and picked up for later use, because of the spices, the water was already very tasty, and Su Zifang had poked the small holes in the meat skin with a toothpick in the morning, and even the inside was very tasty.

Freshly cooked meat is hot and difficult to hold the knife steady, so many chefs like to wait for the meat to cool before cutting. And Su Zifang, according to Jia Xibei's guidance, has long learned how to be lazy with the refrigerator.

Put the cooked meat pieces in the refrigerator and let them sit in blast freezing mode for 3 minutes. Take it out and it's cold on the outside and hot on the inside, making it easier to get under the knife, and the cut meat slices are thin and tender.

In addition to the meat slices, the other ingredients of the back to the pot are not high.

Garlic sprouts, green and red peppers cut into oblique blades, dry peppers chopped, peppercorns smashed, and two spoonfuls of Z County bean paste are enough to become a dish.

Because the pork belly itself produces oil, you don't need much oil in the pan when you fry the meat slices back in the pan.

The ginger, garlic, Sichuan pepper and dry pepper are fried in the pot with the base oil to bring out the fragrance, and the meat slices are put into the high heat, and the thin meat skin shrinks when heated, and the meat slices are rolled up to form the unique lamp nest shape of the back pot meat.

Su Zi quickly moved the meat slices to the side of the pot, immediately added Z County bean paste beyond the red oil, and then poured in the sweet noodle sauce and a little soy sauce to taste.

Wait until the noodle sauce and bean paste are evenly dissolved, then turn the meat slices back and stir-fry evenly, then add the green and red pepper slices and garlic sprouts.

A slice of meat is out of the pot.

The aroma of the fried oil and the aroma of the sweet noodle sauce were mixed together, and just smelling the taste, Su Zifang felt that he could eat three bowls of rice.

I made a portion of rice for myself, and put the remaining slices of meat in the pot into a bowl, and kept a lunch for myself.

Su Zifang went out with a plate.

"Back to the pot of meat slices, please use slowly. ”

Xie An looked at the meat slices in the back pot, the color was red and bright, and the side dishes were green, and when he got closer, the sauce was fragrant and the garlic sprouts were fragrant, which seemed to be exactly the same as what he had eaten in Shudi Restaurant.

But for some reason, he always felt faintly uneasy.

It's the illusion that the dishes you order are targeted by others, and they also scoop up a spoonful.

Picking up a piece of meat and sending it to his mouth, Xie An finally frowned, "Sure enough, Boss Su is still not hot." ”

But he wasn't going to say anything about these small differences.

After all, back to the pot meat is a must-have dish in Shudi, and the chefs of major restaurants have not said that they have made it tens of thousands of times, but also handled thousands of plates, and the mastery of heat and experience is definitely not comparable to Su Zifang, who has only graduated for a few months.

"How is it?" Su Zifang looked at Xie An and asked.

"The heat is not right when frying, the amplitude of the formation of the lamp nest is different, some should be stacked together, so there is no roll, and the others are a problem of lack of experience. ”

"Don't dare, classmate Xie, you're exaggerating. Su Zifang hurriedly replied, if this kind of remark is heard by others, I am afraid that he will be called arrogant again, "Huaiyang cuisine began to go to Sichuan cuisine again without thinking clearly, it is really incorrigible to swell." ”

"I'm serious, I've eaten a lot of slices of meat in the pot, and Boss Su, what you make can rank in the top five. If it's your first time doing it, you'll definitely be able to complete a lot of master training later."

"Talk again, talk again!"

Originally, listening to Xie An blowing rainbow farts on his own pot meat, Su Zifang was so happy that he almost burned yellow paper with Xie An to worship his brothers.

As a result, Xie An's idea of proposing to open a store instantly sobered him up, remembering that he still had millions of debts, and the most important thing at the moment was to continue to make a tomato and egg drop soup.

After confirming that there was no problem with returning the meat slices to the pot, Suzi happily returned to the kitchen and began to prepare the soup.