After picking a few good watermelons and removing two-thirds of the melons inside, Kong Ruixiang took over from the assistant and handed over the little hens that had been slaughtered. Pen & Fun & Pavilion www.biquge.info

The reason why this dish of 'one hatching and two phoenixes' can become a famous dish of Confucius. In addition to the special method and exquisite seasoning, the ingredients selected are also a very important factor.

Just like this little hen, you must choose a hen that is about 2 months old. Moreover, this chicken is a breed bred by Confucius itself, and it has not been circulated in the outside world at all.

Chicks are born to eat and grow up, and are only fed with astragalus, angelica, bupleurum, mugwort leaves and other traditional Chinese medicines and a kind of bamboo shoot insect in the south.

The feeding bamboo shoot insects, Guanglin people call it 'bamboo maggots', it absorbs nutrients by eating young bamboo shoots, generally parasitizes in the bamboo tube, eats from the tip of the bamboo section by section, and finally hides in the roots.

Although the appearance of this insect is a bit disgusting, the meat is fatty and tender, with a faint creamy fragrance, and it is also a delicacy often eaten by the local Keno people.

Hens that grow up with this insect and Chinese herbs will have softer bones than those of ordinary chickens.

As soon as it is steamed on the stove and chewed gently, it can be chewed. And the meat quality is also more delicious than ordinary chickens, with a special herbal aroma.

And the watermelon used to hold hens is also very particular. It is necessary to choose watermelons from Turpan, which has a huge temperature difference in climate, and have been watered with Tianshan water.

The flesh of this watermelon has a rustling feeling in the mouth, which is particularly sweet and refreshing. Use it to combine it with a specially bred hen to cook this 'one hatch and two phoenixes' to complement each other.

Kong Ruixiang's dishes are so picky about the ingredients chosen, and Tai Yuanling over there is also the same.

Since its development, the dish of 'Nine Turns of Large Intestine' has been spread outside, and it can be seen in cuisines all over the world.

In this regard, Tai Yuanling scoffed. In his opinion, none of the practices outside today are authentic 'Nine Turns of the Great Intestine', at most they just borrowed the name.

The practice of the real 'nine turns of the big intestine' has always been the secret of their Tai family, and even the men and women are not passed on, let alone any apprentices with foreign surnames.

Take this pot of old brine for marinating large intestines, it has existed since the Daoguang period of the Qing Dynasty, and it is a real heirloom of their family!

How precious is this old jar of brine? When the old man of his family hid from the devils in Dongying, he could not bring anything with him at home, and he just ran away with this old jar of brine.

Not only this old brine, but also the intestines of pigs are very particular, and the domestic pigs that are generally raised cannot be put into the dish at all, not even the free-range ones.

If you want to make this authentic Jiuhualou's 'nine turns of large intestine', you must choose the black-backed wild boar in the deep mountains of Changbai.

This wild boar is fat and strong, and its weight can reach two or three hundred kilograms. After running in the mountains for many years, eating wild grasses, wild fruits and all kinds of insects, the smell of its large intestine is much smaller than that of ordinary domestic pigs.

And one of its intestines is longer than that of other domestic pigs, one is more than ten to twenty meters, which can really be called nine turns!

Tai Yuanling's assistant carried a large stainless steel basin, and inside was a snow-white pig intestine coiled in the basin.

The dirt in the pig's intestines has already been cleaned, and it has been scrubbed with salt three times, just waiting for Tai Yuanling to do the rest of the processing.

Tai Yuanling took a bamboo tube, poured the green juice inside into the basin, and then carefully kneaded it.

"Boss, what did he put in it?" asked Five Eyes, staring at the big screen on the wall, curiously.

"I don't know, but I guess it's mashed juice from Chinese herbs, and he does it to get rid of the smell. ”

"I don't like to eat fat sausages, I always feel disgusting!" Li Ruonan frowned and said.

"That's a psychological effect on you!" Liu Mang laughed: "In fact, the water on the pig, as long as it is cooked properly, is a rare delicacy." The fat sausage is fresh and heavy, the texture is mellow, and it is particularly chewy, which is most suitable for wine. ”

"Boss, look! The chicken that Kong Ruixiang took out seems to be a little different from the chickens we usually use, the skin of the chicken is slightly yellow, and the exposed bones are pink, it must have been specially raised, right?"

During this time, staying by Liu Mang's side was familiar, and Wuyan's eyesight for distinguishing the quality of ingredients was also increasing.

"Well, that's the 'Confucian chicken', which was specially bred by the Confucian Mansion, and is said to be the offspring of a cross between a black-bone chicken and a rare chicken, which is extremely rare and never sold. Only when a special guest comes will it be brought out to entertain the guests. Li Ruonan explained.

"Oh my respect! Then I'll have to eat more!"

"Yes, remember to pack!" Li Ruonan also shouted viciously.

Liu Mang glanced at Li Ruonan in surprise, this eldest lady had been following them for a while, but she was becoming more and more down-to-earth.

Kong Ruixiang removed the big bones, wings and leg bones of the hen, and then chopped off the tips of the claws and wings. Then put it in a basin, add cooking wine, refined salt, white oil, watermelon juice, magnolia slices, sea cucumber, mushrooms, green onion and ginger shreds, mix well, and marinate until flavorful.

The chicken in the pot was pickled, and Kong Ruixiang took advantage of the time to take out a carving knife and carve a pattern on the watermelon that had been removed.

Those who can come to this point are all leaders in the culinary industry, and this little thing like carving is naturally difficult for Kong Ruixiang.

Today, he carved on these watermelons the "Confucius Xingjiao Map", the original version of this picture, which is said to have been made by Wu Daozi, the first saint of the Tang Dynasty.

Since the age of eight, Kong Ruixiang began to copy this painting under the guidance of his parents, and after more than 30 years of training, he is naturally familiar with it by heart.

The competition on both sides is very fierce, Kong Ruixiang here is carving watermelons, and Tai Yuanling is nervously processing the large intestine in the basin.

The dishes on the outside are called 'nine turns of large intestines', all of which are cut into small pieces of fat intestines and then cooked directly in the pot.

Another reason why Tai Yuanling disdains it is also because this dish must use a technique created by their Tai family to stuff the pig's intestines into nine layers one by one before it can be cooked in the pot.

In order to practice this special skill, Tai Yuanling, who has been helping in his kitchen since he was a child, has been beaten and scolded by his old man. So much so that now that I think about it, it's still a pack of snot and a pack of tears.

"See, in Chinese cooking, in addition to some commonly used knife skills and stove skills, some chefs and restaurants have their own unique secret skills. Liu Mang stared at the big screen and explained to Wuyan and Li Ruonan next to him.

"I have only heard my master say this authentic 'Nine Turns of the Great Intestine', and even he doesn't know the way very well. If I came, I would definitely not be as good as Tai Yuanling, even if someone taught, it would take a long time to practice. ”

Under Tai Yuanling's dexterous hands, the long pig intestines quickly became shorter and thicker, and they could be cooked in the pot immediately. (To be continued.) )