Liu Mang boiled a large pot of boiling water, and bled and plucked the rooster with his hands and feet.

"Boss, you can't raise this chicken yourself, right?" The middle-aged man sitting on the bar and drinking tea suddenly asked out loud as he watched Liu Mang busy with his work.

"Yes, uncle, can you see that?" Liu Mang said in some surprise.

"Hehe, I have raised chickens in the countryside for many years, whether this chicken is free-range or not, I can know at a glance. The middle-aged man took a sip of tea and replied.

"Oh, is there any basis?" Of course, Liu Mang can also tell the difference between unearthed chickens and caged chickens, but it is still difficult to distinguish this kind of chicken, which is about two catties and has only been raised for a long time, at a glance.

"It's very simple, just look at the claws of the chickens. Free-range chickens run on the ground all year round, and there are thick cocoons on the chicken claws, and the chickens raised on the farm are kept in cages all year round, and there are naturally no cocoons on the chicken feet. ”

"This is really teachable. Liu Mang expressed his admiration.

Liu Mang distinguishes between free-range chickens and caged chickens on the market, which are generally distinguished by appearance.

High-quality free-range chickens are compact in size, strong in chest and leg muscles, thin in chicken feet, large and erect in crown, and bright in color; Caged chickens have larger heads and bodies, thick claws, looser feathers, and smaller combs.

After the chickens are slaughtered and washed, the difference between free-range chickens and caged chickens will be more obvious. High-quality free-range chickens have thin and firm skin, fine pores and are arranged in a reticulated pattern; Adult chickens have thick, loose skin and coarse pores.

Although Liu Mang's method is effective, it is far less convenient than the method used by the middle-aged man.

Threesome, there must be my teacher, this sentence is not outdated in any era.

After slaughtering the chicken, Liu Mang used a knife to remove the chicken breast and two chicken legs.

If you say that Chinese cuisine is the most famous in the world, many people will blurt out - Kung Pao Chicken.

Kung Pao Chicken is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine, and the raw materials and methods are different. The origin of this dish is related to the sauce fried chicken in Shandong cuisine and the Hu spicy chicken in Guizhou cuisine, which was later improved and carried forward by Ding Baozhen, the governor of Shandong and Sichuan in the Qing Dynasty, forming a new dish - Kung Pao Chicken, which has been passed down to this day.

Remove the chicken bones and skin from the chicken thighs, then cut them into thumb-sized cubes with the chicken breasts. Then add a tablespoon of cooking wine, 1/2 tablespoon of cooking oil, 1/2 teaspoon of white pepper, 1/2 teaspoon of salt, 1 teaspoon of starch, and 1 egg white to marinate to taste.

There are many ways to make kung pao chicken, and Liu Mang is now preparing to use Sichuan cuisine.

Legend has it that Ding Baozhen learned the practice of 'Kung Pao Chicken' in the hands of a cook in Ludi, and when he was transferred to the governor of Sichuan, he asked the chef for his advice, and the cook felt his kindness, so he took his family to follow Ding Baozhen into Sichuan, and then brought the fried chicken to Shudi. The cook's descendants replaced pepper with chili pepper to make Sichuan-style Kung Pao chicken.

Soon after Ding Baozhen's death, Kung Pao Chicken was presented to the emperor as a tribute dish by local officials in Sichuan, and developed into one of the famous dishes of the imperial family.

The Sichuan version of 'Kung Pao Chicken' must use crispy peanuts and dried chili peppers, and the flavor must be spicy lychee.

After Liu Mang processed the diced chicken, he took some dried chili peppers and cut them into pieces. Then go to the pot to fry the chili pepper until fragrant, highlighting the spicy texture of the chili pepper.

"Dad, there's only one bed in the hotel next door. Just as Liu Mang was busy in the back kitchen, the young man came back.

"Ah, didn't the waiter say that someone was going to leave soon? The middle-aged man asked.

"No, there's only one bed left. The young man shook his head helplessly: "Dad, why don't we live in another place." ”

"It's so expensive somewhere else. The middle-aged man was a little hesitant.

After walking a lot of places, I found that this hotel also has a chase shop, and it costs 50 yuan for two people a night, and it is comfortable to live in other places, but the middle-aged man is really reluctant.

"Dad, why don't you sleep, I see there's a bench in the park in front of me, and I'll spend the night there?" said the young man.

"What should I do if I freeze?" the middle-aged man shook his head: "You go to the hotel to sleep, and I'll go to the park to sleep." ”

"I'd better go. ”

"Obedient, you have to report to the school tomorrow. The man argued.

"That's it, Dad. Let's sleep together, can you?"

"Good is good. I just don't know if the owner of the hotel agrees. ”

"It should be fine, it's not like the two of us don't give money......"

Heat the pan with cold oil, and when the oil temperature is hot, Liu Mang pours in the diced chicken that has been marinated, and quickly stirs up the oil with a frying spoon.

Then leave the remaining oil at the bottom of the pot, first put the ginger slices in the pot, add a little bean paste, wait until it is fragrant, then put in the chopped green onions, and finally put in the diced chicken after the oil, add the prepared sauce, and stir-fry on high heat.

The sauce is made by mixing balsamic vinegar, soy sauce, sugar, cooking wine, and ginger juice. Only with the addition of this sauce can the authentic taste of Kung Pao Chicken be fried.

Finally, when you want to start the pot, you will add Sichuan pepper powder, fried peanuts, chili peppers, and white sesame seeds, and this 'Kung Pao Chicken' is completed.

"Uncle, you use it slowly. Liu Mang brought the fried kung pao chicken to the bar, and then served the white rice with chopsticks and a large rice cooker.

"Boss, you're really good. Even in our town, 20 yuan is only enough to eat. Looking at such a large pot of 'Kung Pao Chicken' in front of him, the middle-aged man was stunned at first, and then sighed.

"Dad, give ......" The young man scooped a bowl of rice and delivered it to the middle-aged man.

The man picked up the spoon, first scooped a spoonful full of it and sent it to the young man's bowl, and then he picked up the chopsticks and put a diced chicken into his mouth.

Gently chewing, the tip of the tongue first feels slightly numb and spicy, and then hits the taste buds with a sweetness, and there will be a little sour feeling when chewing. The chicken wrapped in numb, spicy, sour and sweet is smooth and tender, but with a slight chewiness, although there are many seasonings, but it does not cover up the original flavor of the chicken, which is really irresistible, and there is still a fragrant aftertaste under the three smacks.

"Boss, your craftsmanship is really good!" the middle-aged man exclaimed.

"Yes, it's delicious!" the young man nodded repeatedly, then picked up a piece of diced chicken and put it in his mouth, and immediately took a big mouthful of steaming white rice, and it was so beautiful that his eyes narrowed.

"You eat slowly. Liu Mang smiled and walked back to the back kitchen to clean the kitchenware.

"Okay, boss, you're busy. ”

The palatable and spicy chicken dispelled the slight chill of this early spring, and through the glass grille of Liu Mang's shop, you could see the scene of two figures sandwiching vegetables with each other under the light.

On this dull night, although it is just a simple 'Kung Pao Chicken' and a bowl of ordinary white rice, it is full of warmth.