"Huh, what about the garbage bag I put at the door yesterday?" Liu Mang wanted to take out the garbage early in the morning, but found that the garbage that had been placed at the door of the store last night was gone.

There is no garbage can in this alley, and if you want to take out the garbage, you need to walk more than 200 meters to the garbage station at the entrance of the alley, which is very inconvenient.

"Good morning, boss. ”

"Uncle?" Liu Mang looked at it, and it turned out to be the middle-aged man who came to his store to send his son to school a few days ago.

The middle-aged man was holding a broom in his hand and wearing a yellow vest with the word sanitation on it.

"I've got a job now, and I'm going to take care of the sanitation of this place. The middle-aged man said happily.

"Uncle, are you helping me take out my garbage?" Liu Mang was a little embarrassed.

"It should be, it should be. Isn't that my job? The middle-aged man waved his hand and replied.

"Uncle, your surname. ”

"Oh, my surname is Dai. The middle-aged man said happily.

"Master Dai, where is your son?"

"It's time for school to start, it's time for class. This middle-aged man surnamed Dai was full of pride when he mentioned his son.

"And where do you live?"

"Oh, I don't have food for this job, and I have staff dormitories. ”

"Then you have time to come and sit with me. ”

"Definitely, definitely. ”

Liu Mang opened the door and decided to go to the vegetable market to buy some ingredients that were not available in the space and keep them for later use.

"Little brother, it's so early today. The proprietress of the butcher stall was a young woman in her thirties, and she greeted Liu Mang warmly when she saw him.

"Well, early. Liu Mang walked over and touched the head of a cat squatting on a chair in front of the stall.

This is a tanuki cat, extremely fat, so fat that it is almost a ball. When he saw Liu Mang touching it, he immediately squinted his eyes, looking very enjoyable.

"What do you want today?"

"Well, cut it for me from here, just cut more than ten or twenty pounds. Liu Mang looked at the half of the fat pig hanging on the stall, pointed to one of them and said.

"Little brother, your eyes are really poisonous, and the meat in this place is the best. ”

The place Liu Mang pointed to was one of the pieces of the pig near the tip of the pig's back buttocks, behind the pig's belly. The flesh of this area is fat and thin, divided into five uniform layers.

"Give. The proprietress skillfully cut it with a knife: "Little brother, is it braised or buttoned meat." ”

"I haven't thought about it for a while, anything can be. Liu Mang replied.

After buying meat, Liu Mang walked around the vegetable market again, bought some kitchen supplies and condiments, and finally thought about it when he passed by a grocery store and bought a small blackboard.

Back at the shop, Liu Mang put things away, then took a hammer and nails, nailed the blackboard outside the door of the shop, and then wrote with a marker pen - Braised pork rice is served today.

Pulling down the roller shutter door, Liu Mang came to the back kitchen, washed the handle first, then took a spray gun and burned it carefully on the pork skin.

The advantage of this is that in addition to removing the remaining pig hair from the pig skin, it can also dry the blood of the subcutaneous fat.

Then take a quick knife and cut the pork into thumb-sized cubes.

After the diced meat is cut, put cold water in the pot and put the diced meat in.

Generally speaking, ingredients with blood water, such as pork ribs and pork, must be boiled, and boiled with cold water.

Many chefs prefer to wait for the water to boil before adding the ingredients, which is actually wrong. Brushing water is only suitable for vegetables, seafood, fish, etc. If you blanch meat directly with boiling water, it will leave the blood and water in the ingredients, which is counterproductive.

After boiling the water, Liu Mang skimmed off the foam, rinsed it with cold water, waited until the water was drained, and then put it in a pot and stir-fried over medium heat.

Wait until the diced pork turns milky white and the fat inside seeps out, then pick it up and set it aside for later use.

Heat the bottom of the pot and add the oil, add the crushed rock sugar, and stir-fry over low heat.

Stir-frying sugar can be said to be a basic lesson for a chef to get started, because many cooking dishes need to be used. For example, braised pork, braised hooves, rock sugar elbow, Dongpo meat, etc.

However, no chef has ever said that he can truly master this process, and frying sugar is always an endless process - there is no best, only better.

The rock sugar in the pan slowly melts under the action of the hot oil and gradually turns into a viscous liquid. Liu Mang slowly stir-fried with a frying spoon, squinting his eyes while frying, and watched carefully.

"Okay!" After the sugar liquid in the pot bubbled finely, Liu Mang immediately turned off the heat and quickly poured the sugar liquid into the bowl prepared in advance.

The sugar in the bowl was golden and shiny, as thick as honey, and if any other chef saw it, he would surely exclaim, "It's so beautiful!"

Pour the oil from the fried diced pork into the pot, add the chopped ginger slices, peppercorns, cinnamon, and anise to stir-fry until fragrant, then add the diced pork and sugar to start stir-frying.

Soy sauce is indispensable, and Liu Mang today is a special soy sauce made by blending 'monkey soo' with other dark soy sauce and light soy sauce.

The stir-fried syrup and soy sauce are stir-fried to dye the white diced pork a beautiful crimson color, like a bride's red hijab, giving people a glimpse of what is really going on.

Add water and a large bottle of cooking wine, put in a spice packet made of angelica, bay leaves, grass fruit, cardamom, and other spices, cover the pot, and simmer over low heat.

"Hey, who's knocking on the door?" After doing all this, just as Liu Mang was about to take a break, there was a sound of 'quack, quack' from the roller shutter outside.

"Whoa!" Liu Mang opened the roller shutter, and the bright sunlight projected in, so that he couldn't help but cover his eyes.

"Ha, it's you, why did you come here with me?" Liu Mang looked at it, and it was actually the fat cat of the butcher stall proprietor.

Seeing Liu Mang come out, the fat cat stood up half of his body and stretched out two fat paws, wanting to hug Liu Mang's legs.

"If you sneak here, the proprietress must be in a hurry. Liu Mang pinched the back of the fat cat's neck and lifted it up.

"Aim~aim~" The fat cat twisted its body, trying to break free from Liu Mang's men.

"Okay, okay. I'll let you down, but you'll have to go back. Liu Mang let go of the fat cat.

As soon as the fat cat fell to the ground, it rushed into Liu Mang's shop at a speed completely disproportionate to his size.

"Hey, where do you want to run?" Liu Mang hurriedly chased after him, and found that the cat was running onto the stove and meowing on it.

For this uninvited guest, Liu Mang couldn't cry or laugh. There was no way, he had no choice but to enter the kitchen god space and catch a knife fish from the lake in the space.

"Hey, let's go after eating, lest I kidnap you. Liu Mang found a bowl, put the fish in the bowl, rubbed the fat cat's chubby head, and said.

"Aim~aim~" The fat cat barked twice, hugged the knife fish with its paws, and gnawed on it.