"Well, it's almost time to put potatoes. After waiting for about twenty minutes, Liu Mang lifted the lid of the pot and scooped up a little soup with a frying spoon and tasted it.

The taste of the old hens raised in the countryside is better than those raised chickens, even if it is not yet hot, the taste of the soup is incomparably delicious.

Pour in the artichoke that had been prepared in the morning, add a little salt to taste, and Liu Mang re-covered the pot.

"Leftovers, where is your rice?" The dish was almost over, and Liu Mang remembered that he hadn't cooked the rice yet.

"In the cupboard. Tan Yu'er pointed to the large wooden cabinet on the side of the kitchen and said.

Liu Mang leaned down, opened the wooden cabinet, scooped out a little rice from it and put it in the basin to wash.

"Uncle, it's so fragrant!" At this time, the aroma wafted out of the pot, Tan Yu'er sniffed and said.

"How fragrant?" Liu Mang put the washed rice into a small aluminum pot and brought it to a small stove next to the iron pot on the stove and boiled it.

"It's fragrant, it's fragrant!" Tan Yu'er swallowed.

"Right away. Liu Mang laughed: "I'll go to the vegetable field to get some vegetables, don't let the fire go out, just keep the small fire now." ”

"I see, uncle, go ahead. ”

Liu Mang came to the vegetable field not far from the house, pulled a handful of chives, pinched a few tender cabbage, and cleaned them together.

Back in the kitchen, the duck blood prepared at the beginning had already coagulated, Liu Mang lifted the kitchen knife and drew a chessboard-like pattern on it.

Next, the chicken gizzard and chicken liver are cut into fine knife marks, the chicken intestines are turned over with chopsticks and kneaded with salt, cut into small pieces and put into cooking wine, salt, and starch marinated for preparation......

After about ten minutes, the aroma from the pot became more and more intense.

Liu Mang lifted the lid of the pot, the soup in the pot was about to dry up, and the starch contained in the artichoke naturally coated the chicken nuggets with a layer of thick oil red sauce.

"Well, that's good! It's just right!" Liu Mang poked one of the artichokes with his chopsticks, put it in his mouth, and praised.

After taking a large clay bowl, filling the pot with artichoke and chicken pieces, and finally sprinkling a handful of chopped green onions, this ordinary but fragrant 'artichoke roast chicken' is complete.

"Uncle, can I taste a piece first?" said Tan Yu'er, who was burning the fire under the stove, timidly.

"Absolutely. Liu Mang smiled and picked up a piece of chicken and sent it to Tan Yuer's mouth: "Be careful of scalding." ”

Tan Yu'er blew two breaths and took a bite.

The chicken is slightly hot, and after a long time of simmering, it is already very rotten, and with a light bite of the teeth, it is easy to cut the meat from the bone.

The sweetness of the artichoke has penetrated into the chicken, and with the deliciousness of the chicken and the sticky texture of the artichoke starch, it is so delicious that you have to swallow it on your tongue.

"It's delicious! it's delicious!" Tan Yu'er took the chicken bones in his mouth and sucked and sucked, but he was reluctant to spit them out.

"Haha, don't worry, continue to light the fire, I'll finish this dish, and I'll be ready to eat right away." ”

"Hmm...... Well. Tan Yu'er nodded again and again, and hurriedly stuffed a few pieces of dry firewood into the stove.

The flame was rekindled, and after the pot smoked, Liu Mang put a few pieces of chicken fat from the chicken's belly into it.

There is also a clear difference between free-range chickens and captive feed chickens, that is, the amount of chicken fat in the belly.

Generally speaking, captive feed chickens are kept for a short period of time, and there is generally very little residual chicken fat in the belly. The farmer's own chickens are different, the longer they are raised, the more chicken fat there is in the belly.

The old lady has been raising this old hen for several years, and the chicken fat in her belly is yellow and clear, about four or five taels.

The golden chicken fat is cut into small pieces and fried in a hot pan and melts quickly.

Liu Mang scooped it up with a frying spoon, leaving only a little remaining oil, then poured the washed cabbage into it and stir-fried it slightly, and immediately scooped it up and put it into a large bowl.

Then add the green onion and ginger, add a spoonful of bean paste and stir-fry, wait for the red oil to fry, immediately put in a spoonful of hot water, and finally pour down the chicken offal that has been marinated and flavored, and blanch it.

After the knife patterns on the chicken gizzard and chicken liver were fried and turned into a beautiful chrysanthemum shape in the soup, Liu Mang immediately added the chicken intestines and chicken blood, counted the time, and only thirteen or fourteen seconds later, and immediately scooped the soup and ingredients into the bowl where the cabbage had been placed.

Chicken intestines and chicken blood are the two most popular ingredients, even if it is a few seconds at night, the texture of chicken intestines is like hard rubber, and the chicken blood is full of residue, and it is not delicious and tender at all.

Liu Mang naturally grasped this point very accurately.

Next, sprinkle minced garlic, peppercorn powder, and chili powder layer by layer in the bowl, and finally pour a spoonful of hot chicken fat, and this bowl of 'boiled chicken offal' is complete.

"Leftovers, go and call grandma to eat, the dishes are ready!"

"Oh. Tan Yu'er had already hooked her neck in front of the stove, and she couldn't wait, and when she heard Liu Mang say this, she hurriedly went away.

Liu Mang shook his head with a smile, took two rags and poured them with cold water, then walked to the stove and withdrew the firewood from the stove.

Using tongs to open the red-hot charcoal on the pickle jar, Liu Mang listened attentively.

There was a slight gurgling sound in the jar, which was due to the boiling of the chicken soup inside.

"Hey, it's so hot!" After waiting for a while, Liu Mang quickly brought the kimchi jar in the stove to the ground with a wet towel. Pinch your earlobe to cool your hand.

With the gentle knocking of the tongs, the pond mud sealed at the mouth of the altar fell, and then carefully uncovered the pumpkin leaves covered on it, a jar was clear and translucent, and the chicken soup with a layer of golden oil stars flashing on it appeared in front of Liu Mang's eyes.

"That's good!" Liu Mang took a soup spoon, scooped a spoonful and tasted it.

After sealing it with yellow mud and then putting it in the stove to simmer, all the flavors of chicken, red dates, ginseng and other ingredients are locked, and there is no loss at all.

"Uncle, the table is set. Tan Yu'er ran in and shouted.

"Well, you bring the food to me, I'll be right there. Liu Mang replied while wiping the charcoal ash on the top of the jar with a damp rag.

"Boss, I'm really bothering you, come to my house, and I want you to help cook. The old lady walked into the kitchen and said embarrassedly.

"It's okay, it's idle anyway. Liu Mang smiled shyly, wrapped a rag on the jar, and walked outside with his arms.

Tan Yu'er was sitting on the edge of the table, picking up a piece of chicken with her hand and sending it to her mouth.

"How did you teach you? Before the guests were served, they secretly ate by themselves?" This scene was seen by the old lady, and she couldn't help but slap Tan Yu'er on the back of the head.

"Children, it's all like that. Liu Mang put the jar on the table: "Let's drink the soup first and then eat the vegetables, this is what I specially stewed, grandma, you need to drink more." ”10