After systematic indoctrination, Chen Yu's head has been filled with a perfect method of boiling and burning.

After Wu Liang's consent, Chen Ang was cooking this dish in the back kitchen.

"Oh, Master Xiao Chen wants the pig to go into the water?

Liu Mei, the front office manager, asked after seeing Chen Ang's cooking. How much pork does this need?

"These things cost about 150 catties a day, and the pig can ask for the most, accounting for about 80 catties. By the way, pork merchants will also pre-treat the pigs!"

Pork belly and pig lungs are okay, but no one can stand it without pretreatment. Customers who buy buns without stuffing will be in a hurry, and customers who buy big can with stuffing will have to scold the street.

Chen Yu thought for a while and said, "I still have to make some preparations here, so I'm going to take a look at the goods today." Let the supplier help buy the goods from tomorrow, the first batch will be asked tomorrow afternoon, and the goods will have to be made early in the morning from the day after tomorrow, the sooner the fresher the better. ”

"More than 100 catties of water a day is not much, but it is a lot. Tomorrow, let the supplier send it, but tomorrow afternoon's supply is no problem, and the morning's delivery is a bit difficult. ”

Liu Mei frowned and said: "The epidemic prevention inspection of the water is much more troublesome, and the butchers in the morning market generally do not need to go into the water, at most bring some pig heads, pig ears, pig trotters or something, these are all part of the whole pig quarantine process, and they have priority."

And this water has to wait for the whole pig to be quarantined before the quarantine can be arranged. Therefore, those vendors who sell brine come to buy around noon, and sell them in the afternoon and in the evening. ”

Chen Yu frowned, but he didn't think of this joint in advance.

Then let's put this back in advance, I think of some way.

Well, okay then. Then I'll go first, there's something going on in the front hall.

And Chen Ang arrived at his uncle's house, ready to learn how to deal with the pig.

Of course, it is also to hide people's eyes, after all, he will be enlightened at once, which arouses suspicion.

After watching Uncle Legs' demonstration, Chen Ang picked up a section of the big can, held the big can body with one hand, but stretched out his index finger with the other hand to push the big can head and then poked it in, and at the same time the hand holding the big can squeezed back in the direction of the big can's head!

The leg suddenly praised: "Master Xiao Chen, he is really an expert." I think you can learn this technique from me?" "As far as your craftsmanship is concerned, some old people in our factory can't compare to you."

Chen Ang just smiled and didn't explain.

What is the top lu technique of the big can?

To put it more figuratively, do you turn over your socks? The two techniques are actually similar.

It is to turn the big can over, remove the residual dirt and lymph nodes inside, if the oil fat of the canbi is too thick, it must also be removed, but it can't be exhausted, the fat can well, too much oil will also affect the taste.

The meat plant does not turn over the can during the pretreatment, and can pierce a hole in the head position and flush it directly with a water gun. Even those businesses that specialize in braised vegetables rarely turn over with their hearts nowadays, they just take scissors to make an opening in the large intestine, then stuff alkali powder into it, scrub it vigorously, and finally soak it in salt water and rinse it a few times.

Therefore, if you buy a whole braised can, you will find that there will be a flush in some parts of the can, and this cleaning method cannot remove the lymph nodes in the intestines at all, which will not only affect the taste, but also affect the health of diners.

………………

After getting it here, Chen Yu returned to the hotel, ready to make a pot first, and try to operate it today.

CHEN Angxian1. Prepare the ingredients: 1000 grams of pork can, 1000 grams of pork lungs, 250 grams of pork belly, 250 grams of fried tofu, 300 grams of flour, 1340 grams of water (including 140 grams of noodles), 50 grams of green onions, 25 grams of ginger, 20 grams of garlic, 50 grams of cooking wine, 15 grams of light soy sauce, 20 grams of dark soy sauce, 20 grams of yellow sauce, a piece of soy tofu, 10 grams of fermented bean curd, 17 grams of salt (10 grams of salt is used to wash pig intestines, 2 grams of salt is used for noodles, and the rest is put in the soup), an appropriate amount of bay leaf cumin, 30 grams of coriander, 10 grams of sugar and vinegar.

2. First of all, put the pig can in the basin and add vinegar, pepper and salt to scratch and clean, pay attention to turn it over and wash it like this, and then remove the excess fat, do not pick off the fat oil, leave some slightly, otherwise it is not delicious, and then turn the intestines back after washing, and the smooth side is washed out.

3. Boil a pot of water and add 20g of cooking wine and green onion and ginger to the water.

4. Then put the washed pig cans into the pot and boil, boil for 2 minutes, then remove the water and set aside.

5. Put the pork belly in and cook for 5 minutes, remove and set aside.

6. Finally, put the pork lungs in and cook for 10 minutes, pay attention to the pot when boiling the pork lungs to keep skimming out the foam, and after cooking, take them out to control the moisture and set aside.

7. Cut the green onion into large sections, slice the ginger, cut the boiled pork lungs into large pieces, divide the pork intestines into several sections, and put the peppercorns in the spice box.

8. Take a big wrist and add 30 grams of cooking wine, 15 grams of light soy sauce, 20 grams of dark soy sauce, a piece of soy tofu and 10 grams of fermented bean curd juice, 10 grams of sugar, 5 grams of salt, and 20 grams of yellow sauce and stir well.

9. First, put the green onion and ginger and the seasoning box into the pot.

10. Then put the pork belly, pork lungs and pork intestines in the pot.

11. Pour in the juice again. 12. Add another 1200ml of water.

13. Cover the pressure cooker with the lid on the gas stove and turn on the heat, wait until the pressure limiter starts to vent, turn off the low heat, and then turn off the heat for 8 minutes.

14. Add 300 grams of flour and 2 grams of salt and mix well, then add 150 grams of water and noodles in batches.

15. Mix the dough and cover with a damp cloth and let rise for 30 minutes.

16. When the noodles are rising, peel and chop the garlic, chop the coriander, and then prepare some leek flowers and soy bean curd (the soy bean curd is slightly crushed with a little fermented bean curd juice).

17. After the dough is awake, rub the long strips and cut the agent, press the flattening and roll it out with a rolling pin to form a cake blank.

18. Put it in a pot and burn it, pay attention not to put oil in the pot, and bake the cake until it turns yellow and crusts on both sides.

19. Wait until the steam in the pressure cooker has drained, open the lid, add the fire and fried tofu, continue to turn on the heat, open the lid and cook for 20 minutes.

20. Place the slices of pork lungs, pork cans, pork belly, fried tofu and roasted slices in a large bowl.

When it's done, the whole kitchen is attracted to the aroma.

First, Wang Qiang said: "Xiao Chenzi is made by you, boiled and burned." This doesn't smell like a pig at all. "Not only is it not, but it smells good!

The rest of the kitchen followed suit.

Wang Qiang said again: "I originally thought Xiao Chen you were joking, but I didn't expect this thing to be so fragrant."

I have a hunch that this dish you made will be a big hit tonight. ”

Haha! Let's borrow your kind words first.

………………

I have to say that this Wang Qiang's mouth has been opened. Indeed, as he said, the boiled fire has just been served. It was coaxed clean by all the diners.

General Manager Wu Liang's face also smiled.

Praise Chen Ang!