If you use the large intestine to make sashimi, if you don't get it right, it will kill you.

There is more than one famous person in Chinese history who died because of his addiction to eating 'guan', Chen Deng in the Three Kingdoms period and Meng Haoran, a great poet in the Tang Dynasty, all died because of eating yuqing, and the killer is actually a parasite in the yuqing.

The popularity of sashimi in the island nation is relatively safe, thanks to the development of modern medicine and microbiology, which not only ensures that the ingredients are fresh enough, but also uses wasabi, a seasoning that can kill a large number of parasites, and even then, it is not 100% safe.

The same is true for ingredients from the deep sea or clean seas, not to mention pig intestines? God knows how many germs are hidden in pig intestines, and if you use this thing for sashimi, I am afraid that it can really eat dead people!

So Zhou Dong's first consideration is not taste, but safety.

The perfect-level vegetable washing skill brings not only the magical washing effect, but also a huge amount of information about various ingredients, and every time Zhou Dong processes pig intestines, a large amount of information about this ingredient will appear in his mind, and it is easy to pick out the information he needs.

Zhou Dong's first thought was the old Kyoto garlic sausage.

Today, the garlic sausage industry has become relatively simple, that is, to wrap three points of fat and seven points of lean pork with a clean casing, add a certain amount of starch, with garlic as the main seasoning, the taste is northern, and the target group is the diners who love to eat garlic.

As a result, today's garlic sausage is not much different from sausage, it is nothing more than adding more starch and garlic, compared with the garlic sausage made by traditional technology, it can only be described as shoddy.

This is definitely not thick and thin, the garlic sausage under the traditional process must be prepared from the live pig stage, and at least seven days in advance!

Before preparing to make garlic sausage, the first thing is to select the right pig, the first three days, gradually increase the proportion of garlic in the pig food, wait until the pig falls in love with the taste of garlic, and then only feed garlic and nothing else after four days, and only kill the pig after seven days.

The garlic sausage made from this pig casing is the real traditional taste, the garlic aroma can penetrate the casing, and there can even be less minced garlic in the intestine that may affect the taste, and the garlic is mellow and has a long aftertaste.

Of course, Zhou Dong didn't want to make garlic sausages, but the traditional garlic sausage production process gave him some inspiration. If the honest second brother pig eats garlic for a few days, he can kill a large number of parasites and germs in the pig's intestines, which solves the safety problem.

***

When he came to the Chudu Meat Factory again, the person who received Zhou Dong was still the deputy section chief Zhao last time.

Today, Deputy Section Chief Zhao is ten times more enthusiastic than last time, and in his opinion, the upcoming Kyushu Ding Food chef is definitely worthy of his hard work.

During this time, Chudu Meat Factory is preparing to establish its own brand, the first step is to launch a series of high-quality, refined and sharp brand pork on the basis of the civilian supply of the assembly line in the past, and now the business personnel in the factory have gone to the whole country and even abroad, and began to purchase some excellent pig breeds.

At present, the four-star and above four-star restaurants in Suzhou Province have been positioned as a 'high-end customer group' by Chudu Meat Factory, how can Deputy Section Chief Zhao not know that Zhou Dong, a rising star in the culinary industry in Suzhou Province recently, has risen recently?

In the busy and noisy meat factory, Deputy Section Chief Zhao kindly let Zhou Dong to his office, turned on the air conditioner, made hot tea, and put refreshments on his face, with a cordial and even somewhat ambiguous smile on his face, fortunately this guy is not a girl, otherwise Zhou Dong would have wanted to run away.

"Hehe, Brother Xiao Zhou is really a young man! Now not only Huaxia Qinxing, but even the people in our meat factory don't know the name of 'Huaxia Noodle King'!

Speaking of which, this is the second time I've met Brother Xiao Zhou, right? What about fate! In the future, Brother Xiao Zhou won't call me Section Chief Zhao, just call me Brother Zhao, okay brother?

Come on, come on, brother, drink tea quickly, although it is not a good tea, it is also the top jasmine, the favorite of our Chudu people. ”

Zhou Dongxin said that I came twice to buy goods, which is also called fate? I heard Uncle Chen say that the meat factory has recently introduced dozens of top-quality Tibetan fragrant pigs, I don't know if it's true?"

Tibetan fragrant pigs, according to legend, are stocked on the plateau, all day long only eat Cordyceps, matsutake mushroom, nettle and other precious Chinese herbs, it is rumored that pork is rich in amino acids and trace elements, nourishing vitality, especially beneficial to men, known as the 'ginseng' in pigs.

Hearing Chen Leg say that the Chudu Meat Factory had actually introduced dozens of top-quality Tibetan fragrant pigs, Zhou Dong couldn't believe it, was this not ready to live? With the high price of top-grade Tibetan fragrant pigs, who would buy them?

There are a lot of rich people in Chudu, but they are more willing to buy from the breeding ground, everything is fake these days, and the signboard of the Chudu Meat Factory may not convince them.

"Don't tell lies in front of real people, this thing is there, but it's not so exaggerated.

We did bring in dozens of Tibetan pigs, but how can we say that...... These Tibetan pigs are actually half-truths and half-truths. ”

Seeing that Zhou Dong asked the Tibetan fragrant pig as soon as he came, Deputy Section Chief Zhao was overjoyed, grandma, these dozens of pigs that no one has made up their minds so far, are they going to have a fall?

In Chudu, if you can eat these dozens of Tibetan fragrant pigs in one go, I am afraid that it will be the Ding Food of Kyushu, and even if you change to another hotel, you may not have this interest. Ordinary small restaurants can't be built, several four-star restaurants have fixed purchase channels, and Chudu Meat Factory really can't get involved.

Zhou Dong frowned: "How do you say half-truths?"

"Whew! This is not the five-year plan for the factory director to set up a high-end brand and do Chudu 'Shuanghui' and 'Yurun' in Suzhou Province a few years ago?

In order to quickly establish a certain influence, our meat factory is ready to start with restaurants with more than four stars, so we will enter a number of high-end pig breeds, including this Tibetan fragrant pig......"

Deputy Section Chief Zhao smiled bitterly: "However, these Tibetan fragrant pigs are also pig breeds, although they are stocked in the plateau area, the supplementary feed is not the legendary Cordyceps and matsutake mushrooms."

Brother Zhou, think about it, let's not talk about Cordyceps, how expensive is matsutake mushroom? People can't dig enough, do you believe that these free-range Tibetan fragrant pigs can eat it by themselves?

But what kind of people have to be able to afford the pigs that are fed in this way, even if people dare to sell them, we have to dare to buy them, right?

So, these Tibetan pigs are half-truths. ”

Zhou Dong smiled, Deputy Section Chief Zhao's words were also pertinent.

There must be top-notch Tibetan fragrant pigs that grow up eating cordyceps and matsutake mushrooms, but the kind of 'ginseng in pigs' is estimated to be customized by the rich, and ordinary people can't afford it and won't buy it. Chudu Meat Joint Field is to buy this kind of top-quality Tibetan fragrant pig, and you have to smash it.

"There are rumors in the industry that the seventeenth floor of Kyushu Dingshi is being renovated, and you want to build a 'Zhou's private room' for Brother Zhou, do you want to buy a few Tibetan pigs, Brother Zhou?"

Deputy Section Chief Zhao's eyes lit up, just these dozens of half-truths and half-truths of Tibetan fragrant pigs have been smashed in their hands for a long time, if Zhou Dong is interested, the meat factory can return a sum of money, and he has a sales commission.

"Well, how much does it cost?"

"After all, it is not a really top Tibetan fragrant pig, the market price is about 100 yuan a catty, and the adult pig does not exceed 50 kilograms, which is 10,000 yuan a head.

Of course, it will be cheaper to get the goods from us, and I will give you a discount for your brother, what do you think about 90 yuan per pound of gross weight?"

"The price was ok. ”

Zhou Dong nodded: "Can you go and see your Tibetan fragrant pig?"