The so-called difference is a thousand miles.

How much worse can the taste of the soup with fresh intestines and pork lungs and pork belly be compared with the soup that is 'quick-matched' with the finished product?

Not much, just a little.

But at this point, it tastes bad in the mouths of old diners, and it will directly affect the color of the soup, just like the soup made by the ingredients of instant noodles and the soup stock carefully hanged.

The time-honored brand was run by the hearts of the ancestors, and the well-known time-honored brand in Kyoto was in the depths of the residential area, and the neighbors had great opinions about his family, why? Because this family smells of washing pig intestines every morning, so that as soon as the neighbors go to work, they will be asked by their colleagues, "This is the stewed stew in the morning?"

But it is this down-to-earth and serious approach that has made it a 'time-honored brand'.

Now this time-honored store will not be raised by neighbors, because his family does not need to wash the water in the morning, and all the finished products are replaced with water, but the taste of this boiled stew deviates from the authentic.

Over time, even the effort to boil fresh water has been lost, even if you still want to regain the craftsmanship of the year, do you still have the ability to know the warmth and coldness of the pot and the fire?

Just for this kung fu of watching the pot and guarding the fire, Zhou Dong practiced in the system for 'fourteen months'!

Among the ingredients in this pot of stewed soup, the most difficult to boil is the pork intestine, and the cleaning of the large and small intestines is the first step to make this step smooth and smooth without hindrance.

Of course, the intestines must be cleaned, but how to remove intestinal oil depends on understanding.

They are all boiled, and the size of the pot we use is about the same, but the materials of this pot are good or bad, the thickness of the pot is different, and the mastery of the heat is also different.

If you go too much, the taste will inevitably be bland, and you will go less, not to mention that it is too fatty, and you need to use more spices to cover up the pickled smell of the large intestine.

Yi Duoyu said that Zhou Dong's cooking was 'self-degenerate', but this should not come from the mouth of him, a food authority. This boiling and burning seems simple, but in fact, there is a lot of good things inside. Lin Qing was also a little puzzled by this, and didn't understand why Grandpa Yi was so resentful of boiling and burning.

"Even if you are trying to lose some appreciation points, you must first deal with these pig intestines......"

It is not difficult to clean the pork lungs and pork belly, the pork belly only needs to be opened and carefully scrubbed, and the pig lungs are even more interesting. The most important thing is the large intestine and small intestine, which is simply the soul of boiling, and the whole pot of soup cannot be used if it is not handled well.

The special structure of the pig intestine has a strong concealment, Zhou Dong 'topped' the intestine on one side, and at the same time, there are countless white light spots flying into the inner wall of the large intestine at the top of the index finger that probes into the pig intestine.

The pig intestines of East China white pigs are actually no worse than those of black pigs, and even more fatty, and he uses perfect-level vegetable washing skills to reduce the pickled taste of the pig intestines themselves on the basis of ensuring quality as much as possible.

This step is extremely important, many masters in order to remove the strange smell of pig intestines, will use a large amount of alkali powder to scrub, although it is to remove some pickled smell, but will damage the inner wall of the pig intestines, so that the quality will decline, will inevitably affect the finished product. Zhou Dong has perfect-level vegetable washing skills, which is equivalent to winning at the starting line.

"Boss, you're too fast, you're a genius at washing pig intestines!"

Zhou Dong's technique is indeed fast, turning over the intestines one by one, gently removing the oil stains, and solving a intestine in less than half a minute, which is even easier than washing vegetables and potatoes before him.

The little prince of sausages has attracted the masters of half of the water platform, and the taste of Su cuisine is light and elegant, so naturally it is rare to be able to touch the pig intestines, and everyone has heard that it is very troublesome to deal with this thing. Now that I see that it is all rumors, how relaxed do you see Xiao Zhou?

The fat man simply admired the five-body throw, and felt that the boss even had a sausage as if he was engaging in art, and even began to wonder if it was a very happy thing?

Ninety catties of large and small intestines consumed Zhou Dong a full nine hundred appreciation points, but fortunately, the 'income' has been stable recently, and there is the sponsorship of Yi Zhiyu, an old tyrant, so I don't have to worry about bankruptcy.

Soon the pig sewer treatment was completed, Zhou Dong notified Liu Changqing by phone, and asked someone from the early department to move the cleaned pig sewer to the early department.

You have to make the first pot of soup today, otherwise you won't be able to boil it tomorrow.

The old soup is the same as the grilled chicken in Texas, and it's all treasures.

Legend has it that the old shop that makes grilled chicken values the old soup the most. After the death of the elders, the children do not distinguish between real estate and gold and silver treasures, but first of all, they must share this pot of old soup, if they are not properly divided, they can really fight.

Just because this pot of old soup is the real cornucopia, it will be passed on to future generations.

Mr. Liang Shiqiu once wrote an essay dedicated to the century-old soup, and there is such a description.

What is going to be opened today is the first pot of soup, and whether this pot of soup can be passed down for a hundred years depends on how much foundation can be established today.

"Thirty grams of oil, you need good refined lard!

The charcoal fire was suppressed first, and the furnace mouth was sealed!

Have you prepared high-purity alcohol?

Zhou Dong issued a series of orders, and there was no need to be polite to anyone at this time.

"Master Xiao Zhou, everything is ready!"

"Good!"

Zhou Dong stood in front of the charcoal stove, looking at the old pot that had been smeared with oil twice, his face was serious, and he suddenly shouted: "The hundred-year-old soup starts today, hey!"

Liu Changqing led the masters of the early department to sing: "If you catch something, throw it in, hey!"

"Can marinate peach ginseng fruit, hey!"

"It can make the world salivate, hey!"

"I hope you will bless you a lot, hey!"

"Grandpa Stove King, look at the fire, hey!"

After singing, the sense of ritual was suddenly full. Zhou Dong grabbed the 97-degree high-purity alcohol, scrubbed his hands clean, waited for the smell of alcohol to dissipate, and cleaned his right hand with vegetable oil again.

At this time, the pine fire in the furnace is suppressed, the heat is not high, and the wall of the pot is about 40 degrees at most.

Zhou Dong turned the pot with his left hand, picked up a piece of lard with his right hand and quickly scrubbed it on the wall of the pot, and he had to take care of the edges and corners, and waited until the lard covered the wall of the pot with a thin layer, and then shouted: "Fire!"

Immediately someone opened the tuyere, the pot heated up rapidly, Zhou Dong's eyes were firmly fixed on the wall of the pot, his right hand reached the edge of the pot from time to time, and when the hand was slightly hot, and the first wisp of green smoke rose in the pot, he immediately shouted: "It's time to close the pot, bring the pig intestines!"

The pig intestines that were drained on the side were suddenly sent by several masters with large steel basins, especially the fat man was the hardest-working, one person served two large basins, and his hands were not enough, so he took two arms to help hold it: "Boss, I have two basins here!"

Zhou Dong didn't look back, grabbed a steel basin in his hand, and poured a basin full of pig intestines directly into the old pot.

At this time, the temperature of this old pot was already about 60 degrees, and as soon as the pig intestines were poured in, there was a light sound of 'zizi' immediately.

"What is this going to do?"

Liu Changqing and the others looked at each other, although they had never done braised and burned, but they were all old and diligent, and they had never eaten pork and seen pigs run.

How is this old pot boiled?

I've never heard of frying pig intestines first, and besides, even if you want to fry pig intestines, at least you have to put more oil, right?