As if he had forgotten something, Wang Tianqing scratched his head and looked at the fish balls in front of him.

"Little master, come and see how this pepper oil is, if it doesn't work, I'll study it again." ”

Wang Tianqing shook his head and temporarily suppressed the doubts in his heart, turned around and walked towards the beautiful woman.

The aroma of Sichuan peppercorns fried in hot oil made him a little intoxicated, and it belonged to the exclusive taste of the hot pot base in Lanxing's memory.

"Yes, Aunt Peng, your oil temperature is well controlled, and you didn't fry the peppercorns, otherwise there will be a bitter taste. ”

"Then trouble Aunt Peng to make butter in a pot, I'll use it later." ”

"Prepare some dried chili peppers, dried peppercorns, green onions, ginger and garlic, a century-old wine, fructose is also boiled, some spices, forget it, some can basically be used in all directions. ”

"Make more hot pot base today, and it will be much easier to eat hot pot in the future. ”

"Good. ”

Although the beautiful woman is a little confused, she will not lose any face to the young master.

"Well, I'm sorry Aunt Peng, you start the pot and heat it first, and I'll go and bring the butter over." ”

Walking back into the big iron basin pile, Wang Tianqing quickly locked on to the mission target, and after thinking about it, he simply brought a few other similar pots with him.

"Aunt Peng, I'm sorry for you, boil these pots into oil, keep them for our own use in the future, remember to classify them. ”

"No problem, little master, please rest assured. ”

Wang Tianqing grinned, feeling a little unaccustomed.

The young master is the young master, but I want to add a small word, and I don't know where I am small, it's really depressing.

It's important to continue making fish balls, and there are still two flavors that I haven't gotten.

Time is running out for speed, so let's start with a simple mackerel.

The scales are shaved very skillfully, and the meat is sliced very neatly.

Holding tweezers to pick thorns is Wang Tianqing couldn't help but sigh, no wonder the most suitable raw material for making fish balls is mackerel.

The meat is prickly and less, and this alone is enough, which saves a lot of trouble for the maker.

Chop into puree, add seasonings, and stir wildly with both hands.

Then I went to the stove and boiled the water to prepare the pot, while preparing a new large iron basin for cold water.

Wang Tianqing stirred the snow-white fish balls with the leaky net, and from time to time put a net into the big iron basin next to it.

It seems to be more Q bomb than grass carp, but I don't know how it tastes.

Don't rush, wait until you eat hot pot and try it slowly.

At the moment, it is more important to get the third type of fish ball, and this eel does not know whether it is a river eel or a moray eel.

But it's quite big, and there are a few grass carp on top of it.

It's just that he aims too much, so much that he wants to cut people.

A pile of fish bones slowly rose, and Wang Tianqing shook his hand from time to time to relieve fatigue.

In order not to leave a single fish bone, he picked it again and checked it several times.

There is no way that the eel has small spines and is easier to ignore.

He was happy when he chopped the fish puree, and the accumulated anger was quickly vented.

I hope the taste will appeal to me, otherwise this wave of blood loss.

Picking up the carefully prepared fish paste, Wang Tianqing came to the stove to boil water.

Before you know it, there isn't much left of the stove, and most of the twenty large wok has been used.

You'll have to clean it up later, and you'll do it when you're done cooking the pot of fish balls.

Picked up a piece of fish paste Wang Tianqing began to pinch the fish balls, and the fish balls entered the water and immediately found the changes.

Gradually, the fish balls covered the pot noodles, and he slowly stirred them with the net.

Suddenly, his body trembled, and he immediately cut off the supply of true yuan to the pig's trotter soup.

I don't know what it tastes like, and I don't think it's any worse.

With a hint of urgency, he quickened the speed of his hand, and fished out all the fish balls before they were fully cooked.

Anyway, if you don't eat it right away, you will have to cook it in the hot pot for a while.

Pick up the big wok in his hand and pour out the rest of the soup by the pool, and walk back and forth more than a dozen times before walking towards the beautiful woman.

"Little master, did you come here to check, and do you want to see if there is anyone who is not satisfied?"

The taste of Shang mutton fat is a bit peculiar, there is no mutton smell at all, and there is a little fragrance.

It should be good to stir-fry vegetables in ordinary times, and the lard is also boiled and is estimated to be used for a long time.

The butter has actually solidified, and it seems to be of good quality.

Grass fruit, green onion, ginger and garlic three-piece set, star anise, fennel...

The spices are quite complete, and the hot pot base is stable this time.

"No, I'm done over there, I'm here to get the hot pot base, and I need you to take over later." ”

"Oh. ”

The beautiful woman didn't say much, she had something at hand that she hadn't finished doing.

Wang Tianqing began to deal with the spices he needed, and the first to encounter the poison were the three brothers of onion, ginger and garlic.

Then he took out a large iron basin a few sizes smaller from the bottom and added green peppercorns and century-old wine to it.

The current brewing is to make the green peppercorns play a better effect, and add half a pot of butter to another pot before stopping.

Strengthen the strength of the flame to allow the butter to reach the best satisfactory temperature as soon as possible, but Wang Tianqing picked up the green onions, ginger slices and garlic cloves on the side.

Put them all into a large iron basin and pour them all in until the oil temperature is enough.

Turn to low heat and fry until fragrant, and continue to add the prepared dried chilies and spices to the inside.

Wang Tianqing held the big iron spoon and kept stirring, which prevented the phenomenon of sticking to the pot.

The rich fragrance became more and more charming, and soon everyone couldn't help but gather around.

Lian Jiu poured green peppercorns into the oil pot, and Wang Tianqing's hands were still steady.

"Ying'er, if you come and help me, just pull it for a while. ”

Dongfang Ying took a few steps forward and took the big iron spoon in Wang Tianqing's hand, and then was taught by hand.

Wang Tianqing walked to the soup area and tasted the pig's trotter soup first.

A spoonful of thick soup enters the throat, piping hot and fragrant.

Moderate saltiness is not delicious enough, why not add some kelp and then stew?

Taking out the kelp and putting it on the board, Wang Tianqing took out his silver kitchen knife and began to work.

The diamond-shaped kombu pieces are easy to pick and take, making them more suitable for people with small mouths.

After cutting a large iron basin full, he divided a small half and poured it into the pork knuckle soup.

Continue to add the spiritual liquid until it is full of eight minutes, and sprinkle some sea spirit salt to simmer again on low heat.

Set a "biological alarm clock" for yourself, and Wang Tianqing took the big bone broth next to him directly.

It seems that the pot for hot pot has not been prepared yet, and it is a little too late for embarrassing temporary forging.

Just let the mother smelt one directly, which is convenient and fast.

After returning to the wok area, Wang Tianqing took over the iron spoon again, and after a few more stirrings, he dispersed the flames.

Damn, lack of mold, how to separate the hot pot base, is it difficult to freeze the whole pot?

Wang Tianqing took out a blank jade slip and filled it with the information of the pot and pan of the hot pot.

After all, he still likes the shape of the old Beijing hot pot, after all, other shapes need an induction cooker or something to use.

The size is divided into three classes, a family of three will use a small one to eat, the diameter of two feet is about the same, and the diameter of three feet is suitable for a family with more people.

A dozen or so people who are half a foot old eat together is just right, and the materials are smelted with copper.

Let my mother make a half-foot big first, and then study the rest later.