The first stage is the preparation stage, which is mainly to prepare the materials for the lion's head, which is crucial, and the texture and taste of the later stage depend on the previous meat puree production.

And the later cooking stage is no less difficult and important than the previous one.

This is somewhat similar to dumplings, or wontons, where the filling is important, and the later boiling is also very important.

The recipe taken by Ma Tianyao is so strict that it will even limit the weight of each meatball, because the weight of the meatballs is different, the depth of water is different, and the cooking time is also different, resulting in a slight difference in the final taste.

First, take about 80 grams of meat puree and gently knead it back and forth in the left and right palms to form a flat round meatloaf, and at the same time coat a small amount of lake juice.

Then gently put the flat round meatloaf into a slightly heated oil pan, and fry it slightly on both sides until the meatloaf is formed and does not fall apart, and it must not be fried to yellow. This process is the key to the success of the dish.

Place the oiled meatloaf into a casserole with the bottom dish in turn.

Add hot water to cover the meatloaf, then add a small amount of monosodium glutamate, salt, soy sauce and sugar. Simmer over low heat for more than 2 hours. From the beginning to the finish, it must be kept slightly open with a low fire, and do not use a large fire.

That is to say, in addition to the rough work of chopping the meat puree in the front, almost every step in the back is both critical and very careful.

Ma Tianyao didn't dare to slack off, and after the meat puree was ready, she started to do the following procedures very carefully and carefully, and after the pot began to simmer slowly, she adjusted the heat, and then she breathed a sigh.

"Whew, okay, just pay attention to the time now, wait for two hours to come out of the pot!"

Ling Yun nodded, and asked again.

"Tianyao, why is this method so complicated? It takes two hours to simmer on low heat?"

The bald uncle also nodded in agreement.

"Yes, Tianyao, where did you learn it? Is this Teacher Shao's iron lion head?"

How could Ma Tianyao tell the two that they could get it by themselves?

Immediately smiled and waved his hand.

"Now is not the time to ask questions, don't worry about the lion's head at the moment, let's study Mr. Xu's gossip hairy belly!"

"Gossip hairy belly? It's not easy to study, and to be honest, I can't even tell the difference between a cold dish and a hot dish. ”

The bald uncle shook his head helplessly, turned his head to look at Xu Jiao behind him, sighed and said.

"Xu Jiao is still having a headache with your cold porridge, and she hasn't thought about gossip at all...... Lingyun, what about you, do you have any clues?"

"I? I didn't...... I've heard gossip and eaten hairy belly, but this ...... I've never heard of gossip before......"

"Then let's ......"

The bald uncle was about to ask Ma Tianyao what to do, but he saw Ma Tianyao touching his chin again and began to think.

This time, she only did a cursory search in her mind, and as a result, four words automatically popped up - gossip hairy belly!!

In her huge library of recipes, there is only one dish called gossip hairy belly!

There is almost no need to be sure, this dish is definitely invented by Xu Jiao.

[Bagua hairy belly (special grade): The method is as follows......]

After a cursory look at the gossip hairy belly, Ma Tianyao directly opened her mouth wide and screamed.

"I'm Cao...... This, this, this...... Is this a hot pot?"

But as soon as she finished reading it, she screamed again.

"I'm Cao...... It doesn't look like a hot pot...... This Xu Jiao...... It's a genius!!

……

At this moment, Shao Hai and Xu Jiao on the stage also chose to make cold porridge first.

The two of them are not at the expense of being top chefs, especially Xu Jiao, who actually made seven portraits through the literal meaning. And Shao Hai even got a small freezer.

"Tianyao, you...... You...... You don't want to make hot pot, do you?"

After seeing the mandarin duck pot that Ma Tianyao got, the bald uncle and Ling Yun asked her curiously at the same time.

"Tianyao, this ...... The so-called gossip hairy belly can't be a hot pot, right?"

"Strictly speaking, it's not a hot pot, but it's a bit like a hot pot ......"

Ma Tianyao touched her chin and thought back and forth for a long time, but she didn't know how to explain to these two people, so she could only explain it roughly.

"This gossip hairy belly, in fact, is similar to a hot pot base specially made for hairy belly, this ...... Let's talk while we do it, now let's go get the materials first......"

Hot pot is similar to the tofu brain, fish-flavored shredded pork and the like mentioned earlier, and there are many kinds.

The northern hot pot is strong with sesame sauce, and the southern hot pot is spicy!

This is divided from the sauce, as well as from the bottom of the pot, there are mandarin duck pot bottom, spicy, spicy, three fresh, tomato, butter, clear soup, broth and so on.

And the most famous hot pot, that is definitely the Sichuan and Shu hot pot recognized by everyone!

Sichuan and Shu people love to eat hot pot, which can be described as spicy and spicy, and read the stove for three days.

Hairy belly, yellow throat, duck intestines, waist flowers, chicken gizzards, phoenix breasts, birds and animals, rivers and lakes, aquariums, seafood and mountain delicacies, are all pets in the pot, and the soup is also no food or freshness, no material is not refined, and nothing is not supplemented.

When I eat it like this, my eyes are like water and my face is ruddy, so it is no wonder that Chongqing beauties are like clouds.

At that time, the Yangtze River boatmen often rested at the millet beach wharf in Luzhou at night, and the cooking pot when they were hungry was a clay pot, which was filled with soup and water, and put in all kinds of vegetables, plus pepper and chili pepper to enhance the taste, and they were eaten when they were cooked.

This kind of poor and happy way of eating soon spread along the Yangtze River, and became an untold secret shared by boatmen and dock workers.

After seeing this way of eating, some coolies in Sichuan and Shu, who are known as "bangbang", went to the cattle and sheep slaughterhouse to pick up some disposed internal organs, washed and cut them with the Yangtze River water, put them into the soup, and ate them with the boatmen, and everyone thought it was very delicious.

Later, some people simply divided the "ocean iron basin" into multiple compartments and put it on the mud stove, and the pot was tumbling with numb, spicy, salty, and fragrant soup, and a large basket was placed next to the stove, containing beef offal and other food mainly hairy tripe, and began to sell it by the dock.

This is one of the origins of Sichuan and Shu hot pot.

Ma Tianyao introduced the bald uncle to the two while selecting the ingredients.

"This gossip hairy tripe, in fact, is somewhat similar to the prototype of the early stage of hot pot transformation, which is to use a special two-point crockpot to prepare two different hot pot bases, and then put the side dishes at the bottom, and then put the tripe on the top.

When boiling, because of the heat, the tripe on the left and right, one is the front and the other is the back, one is the clear soup and the other is the red soup, and it naturally becomes the figure of yin and yang gossip. ”

"This ...... Does it taste good?"

"It should be okay, in fact, this dish is not as simple as I said, how can I say it......"

Ma Tianyao looked around, walked to a pile of materials, took a disposable chopstick, and found a zucchini melon, which was carved on the epidermis.

"You see, this is the two-point pot (mandarin duck pot) made of clay pots! The mandarin duck pot used by Xu Jiao's gossip hairy belly is actually a little different from the mandarin duck pot seen on the ordinary market.

The two-part pot of this clay pot is in the middle and upper part, and the soup it adds just overflows the position of the middle and upper part of the two-part pot, so when boiling, the mat dishes below, the clear soup will return to the clear soup, and the red soup will return to the red soup.

The above, because it is just at the intersection of the mandarin duck and the two pots, the clear soup and red soup will be stained with the soup, and the two tastes are blended because of her unique blending technology, just like the intersection of yin and yang, forming a new taste.

So the real gossip hairy belly is actually two pot bottoms and three flavors!!"

"Hearing you say this, I suddenly feel that this gossip is so complicated......"

The bald uncle pouted speechlessly, and Ma Tianyao nodded with a smile.

"Hehe, after all, this is a secret that people don't pass on, how can it be simple, we don't have a special clay pot she uses now, so we can only take two points of mandarin duck pots. ”

After speaking, looking at the condiment area, Ma Tianyao showed a wry smile again.

"Many of the condiments used in the gossip hairy belly are made by Xu Jiao herself or purchased in some Sichuan and Shu mountains. For example, Hanyuan Gong pepper has a red color, large grains and heavy oil, rich aroma, mellow and refreshing! But I can't help it now, I hope the taste of the substitute is not too bad. ”

After Ma Tianyao finished speaking, he pointed to the condiment area and spoke again.

"Everyone knows that Sichuan pepper is the soul of hot pot, so if we can find Sichuan pepper with similar characteristics to Hanyuan Gong pepper this time, then it will be more similar in terms of final taste. ”

Ling Yun sighed, nodded and shook his head, sighing in a low voice.

"Tianyao, according to what you say...... In terms of practice, this dish is equivalent to three dishes. ”

"What...... How did it become a three-course dish?"

The bald uncle has reached his limit, and he was completely stunned when he heard this, and he couldn't hear what the two were talking about, so he only heard Ma Tianyao scratch his head and nodded in reply.

"Yes, it looks like one dish, but it's actually equivalent to three dishes, and it's not just three dishes, it's completely one plus one is greater than one. ”

Ling Yun frowned and asked.

"Sichuan pepper is the soul of red soup just now, but what about the clear soup?"

"If you want to make a clear soup...... Naturally, it is mainly tomatoes, but in comparison, this clear soup should be relatively easy to make, except for tomatoes, it is butter. The most difficult thing now is how to make the clear soup and red soup that are incompatible with each other perfectly. ”

"Hmm...... It is not difficult to find a substitute for Hanyuan Gong pepper, but the difficulty is that the substitute found has to be fused with the bottom of the tomato pot in the clear soup. ”

Ling Yun nodded, but Ma Tianyao didn't say the last and most critical thing - Yongchuan tempeh!

Although there is no Yongchuan tempeh here, it is not difficult to find a replacement.

"The ingredients of authentic Sichuan Shu hot pot are famous for their heavy flavor and heavy oil, and the traditional soup preparation is made of Pixian spicy bean paste, Yongchuan tempeh, Ganzi butter and Hanyuan peppercorns.

First, boil the butter over a strong fire, then chop the bean paste and pour it in, boil it into soy sauce red oil, quickly stir-fry the peppercorns, and then mix it into the original beef soup, add tempeh, rock sugar, ginger, Sichuan salt and chili pepper to boil. By the way, there is another biggest difference between Xu Jiao's gossip hairy belly and hot pot, that is, there is no oil dish, and its taste is completely a fusion of two special flavors in the two-point pot. ”

"Oh...... That...... There should be a difference between the base of this gossip hairy belly and ordinary hot pot, right?"

"Yes, but the difference is not particularly big, okay, stop chatting, take things first, and I'll introduce you later." Now let's go out and give it a try!"

……

After Ma Tianyao and the others walked out of the ingredients room with the two-point pot, everyone opened their mouths in surprise. I want to talk about "Spicy Little Chef Niang" with more like-minded people, pay attention to "excellent reading literature" on WeChat, talk about life, and find confidants~