pS: There is a clerical error in the last chapter, it should be a cold rabbit, not a cold water rabbit, it is a delicacy in Zigong, it has been modified, sorry.

After the chicken was chopped, Wu Jing also came back with the peppers picked from the vegetable garden: "Brother Mang, is this enough?"

"Well, that's enough. Liu Mang nodded: "Go wash it, I'll cut the vegetables immediately." ”

Wu Jing picked back the kind of green pepper, which was only the thickness of a thumb, but it was the length of a palm, and the taste was very spicy.

Liu Mang cut the chili pepper that Wu Jing had washed into cubes, took an onion from under the kitchen board and cut it into small pieces, then set up the pot and turned on the fire, ready to fry.

"Brother Mang, do you want to fry it now?" Wu Jing said as she rubbed her hands under the faucet.

When this fool was picking the chili pepper just now, he accidentally got the juice of the chili pepper on his hand, and now it is so spicy that it jumps straight. It also shows how spicy this humble green pepper really is.

"You go and set the table with Jeba, I'll fry a few dishes together, soon." Liu Mang grabbed a bottle of vinegar and handed it to Wu Jing: "Pour some white vinegar and rub your hands, it won't be spicy soon." ”

"Really!" Wu Jing poured some white vinegar and rubbed it on her hands, and then rinsed it under the faucet, and the burning and stinging sensation on her hands quickly disappeared.

"Brother Mang, is there any truth in this?"

"It's simple. Liu Mang twisted the flame switch on the stove: "The spiciness in chili peppers mainly comes from capsaicin, and capsaicin is alkaline. ”

"I still don't understand, but it's useful. Wu Jing smiled and went out to call Jeba.

The pot is hot, Liu Mang pours in a spoonful of rapeseed oil, and then scoops in a large spoonful of lard, and after the oil in the pot smokes, immediately add green onions, ginger and garlic, dried peppercorns, dried chili peppers, spicy bean paste, stir-fry to make a fragrant, and then pour the marinated chicken into a quick stir-fry.

Wait until the chicken begins to turn white, Liu Mang pours in cooking wine and light soy sauce, then adds boiling water, turns off the heat and simmers.

Originally, this 'pepper chicken' only needs to be stir-fried and does not need to be stewed, but because the meat quality of pheasants is much firmer than that of domestic chickens, if you go through this process, it is easy to feel that you can't chew.

The chicken in this pot is boiling, and the hare in the other pot is also ready. Liu Mang lifted the lid of the pot, took out the hare, put it on the cutting board and changed the knife into a thumb-sized piece.

"Master Liu, your knife skills are really amazing. Officer Wang, who had been standing by and watching, couldn't help but praise after seeing Liu Mang grabbing the rabbit that was still steaming, and the knife in his hand just seemed to be casually chopped a few times, and it became a uniform rabbit meat particle.

"It's okay, just practice more. Liu Mang replied and put the cut rabbit meat into the basin.

When it was time to cut the rabbit meat, the chicken stewed in the pot had also arrived, Liu Mang opened the lid of the pot, poured in the chopped onion, and then stir-fried the diced chili.

"Ache~?" The strong smell of chili pepper wafted out of the pot, and Officer Wang sneezed several times in a row: "Master Liu, it's so spicy!"

"Officer Wang, you go out and wait first, it's a little choking now. ”

"Okay, then I'll go out first. ”

When the smell in the air has faded, the taste of the chili pepper has fused with the chicken, and there is no soup in the pot, only residual oil, Liu Mang immediately put it on the plate.

"Fragrant, so fragrant!" walked into the kitchen without saying a word.

"Master, are you up?" Liu Mang came back just now, and when he saw Bu Yu holding a gourd and lying under the recliner in the corridor napping, he didn't wake him up.

"Well, I got up when I smelled the aroma. "I took a pair of chopsticks without saying anything, put a lump of chicken into my mouth, and chewed it.

The chicken is fragrant, slightly chewy, and not very spicy in the mouth, but after a few chews, the spicy sensation immediately rises from the base of the tongue and merges with the saliva in the mouth, stimulating the taste buds.

"It's spicy and fragrant!" was so spicy that his forehead sweated, and he inhaled straight in his mouth: "Good boy, I didn't expect you to understand the essence of Jianghu cuisine!"

"Master, what essence?" Liu Mang, who was holding the rabbit meat and preparing to put it in the pot, was stunned.

"Jianghu cuisine is heavy on spicy, heavy on oil and salt. Don't stick to the rules, not in the form, eat in the rivers and lakes, and the mouth can't help yourself. ”

"I don't know, I knew this dish was a little spicy, it should be better. Liu Mang smiled shyly and poured the rabbit meat into the pot.

"Okay, if you have good food tonight, you'll have to take two more sips. "Silently, humming a little song in his mouth, he went out with a big pot of 'green pepper chicken'.

The rabbit meat is also stir-fried with lard and rapeseed oil, and when the rabbit skin begins to shrink and change color, immediately cook garlic, ginger, chili pepper and pepper and stir-fry until fragrant, put in the broth and boil over high heat to collect the juice.

Different from the previous 'green pepper chicken', this 'cold rabbit' does not use green peppers, but is accompanied by a large number of green vine peppercorns and dried chili peppers from Shudi's specialties and stir-fried together, taking its spicy and taking away its fragrance. And deliberately increased the amount of red oil, so that all the ingredients are soaked in the red and bright oil soup.

Soon, a large pot of red 'cold rabbit' was out of the pot, in addition to the chili peppers, Liu Mang also sprinkled a large number of fried cashew nuts before the pot, making the dish more flavorful.

"Everyone, it's time to eat. Send this pot of cold rabbit to the table outside, Liu Mang shouted.

"Coming, coming......" Liu Mang shouted, and the crowd who were watching the serow in another house immediately gathered around.

"Hmm...... It looks good. Han Shaobai came to the table.

The two pots of vegetables on the table, one pot is verdant like a mountain daisy, and the other pot is red into the charcoal pot, which complements each other.

"You eat first, and I'll fry two greens." ”

After Liu Mang left, Wu Jing first picked up the chopsticks and couldn't wait to pick up a piece of rabbit meat from the basin and taste it.

"Wow, it's numb and spicy, fragrant and tender!"

The rabbit meat in the mouth is very tender, the rabbit skin is very elastic, and the flavor of peppercorns and chili peppers is very strong. After eating a piece of rabbit meat, Wu Jing suddenly felt that her tongue began to go numb, and beads of sweat had quietly oozed from her forehead.

"Gua baby, eat rabbit cold, eat rabbit cold, how to eat it hot! It tastes better when it's cold!" Bu Yu picked up a piece of chicken and put it in his mouth, and couldn't help but scold.

"And this is exquisite, why don't I know?" Wu Jing rolled her eyelids and picked up another piece.

"Now the rabbit meat has just come out of the pot, and the flavor of the seasoning has not completely penetrated into the rabbit meat, so you have to soak it in red oil to get out of the flavor. Han Shaobai had a disgusted expression: "No wonder my senior brother is too lazy to cook for you, it turns out that you really don't understand anything." ”

"Cut, I'm not a professional, I can eat as much as I want, I want you to care?"

"Let's all sit down, they are used to being rambling, and they don't know how to be polite. Seeing that Dr. Kang and Officer Wang were still standing at the table, he hurriedly beckoned them to sit down.

Next, everyone sweated profusely, rummaging for rabbit and chicken in green peppers and red oil, letting the numb and spicy collide wantonly in the mouth, and they were never tired of it.