"There are many dishes in Sichuan cuisine that use pickled peppers, the most common ones are braised fish, fish-flavored shredded pork, fried chicken, kung pao prawns, etc... It is highly used in Sichuan cuisine. Pen ~ fun ~ pavilion www.biquge.info but many people think that pickled peppers are pickled peppers, and some use chopped peppers and watercress instead of ......"

Standing silently on a big boulder, with his hands behind his back, he talked eloquently, and the three Liu Mang who listened nodded again and again, like chickens pecking rice.

"Fatty, you bought the chili peppers I asked you to buy. ”

"Bought it back!" Five-Eyes pulled through a snakeskin bag beside him and poured the chili peppers into a large basket.

"Well, yes, yes. Silently jumped off the boulder and checked the chili peppers that Goyan had bought.

"It is difficult to go to Shu Road, and it is difficult to go to the blue sky. Therefore, at that time, there were very few seasonings, only well salt from Zigong and a few simple seasonings. At that time, most of the farmers made their own watercress, pickled peppers, and other seasonings to cook, and the flavor of authentic pickled peppers could not be replaced by other seasonings.

Bu silently grabbed a handful of chili peppers and handed them to Liu Mang: "The most basic thing for a good chef is to learn to distinguish different ingredients. You see these two wattles, the shape is slender, the tail is hooked, the color is bright red, the flesh is thick, break it and smell it carefully, in addition to the spicy taste, there is a faint sweetness, if you want to make the most authentic pickled pepper, you have to have authentic ingredients. ”

Speaking of this, he changed his words without saying a word: "Fatty, do you take so many chili peppers, do you give money?"

"I want to give it too, but people don't want it. said that after the pickled pepper was ready, she would just share a jar. Five eyes were like a partridge, and he laughed wickedly: "I said old ghost, the widow who planted vegetables still has charm, it won't be your old look." ”

Early this morning, Wuyan was kicked out of bed by Bu Si and forced him to go to a small mountain village not far from Qingyun Village to buy chili peppers, and specifically specified that he would go to a peasant woman to buy them, saying that the chili peppers there were of the best quality.

"Bastard boy! others rush to ask for the pickled pepper I made, don't give Lao Tzu these nonsense things!" Bu Shi's face was slightly red, and he jumped up and knocked on the door of Wuyan's head, and directly squatted on the ground and wailed.

"Good boy, the kimchi jar is ready. ”

"Ready. Liu Mang nodded, and carefully inspected the kimchi jar that had been cleaned and dried upside down on the steps.

"When soaking this chili pepper, it is most taboo to get oil stars, and the kimchi jar should be dried with water, and only mountain spring water or deep well water can be used. ”

Bu Yu commanded Liu Mang and Wuyan to pour large vasks of cold well water from the deep well in the temple courtyard, and carefully cleaned the chili peppers and ginger.

"Monk, after the fat chili pepper is dried, give me the pedicle, and then use a bamboo skewer to make a small hole like me, give me a little more care, if you don't work carefully, you won't have your share when you eat it in the future!" he commanded silently, and then took Liu Mang to the kitchen.

"The raw materials of pickled peppers are very important, but the most important thing is the brine used to prepare pickled peppers. What I teach you now is fish pickled pepper, the biggest difference between this pickled pepper and other general pickled peppers is that the fish flavor is particularly strong, and it is an indispensable seasoning for making fish-flavored shredded pork and other compound Sichuan dishes. ”

Speaking of this, he mysteriously moved a small jar from the corner of the kitchen, and smiled: "This is the unique secret book for the teacher." ”

"Crucian carp?" Liu Mang looked into the jar and couldn't help but sigh.

The jar contained half a jar of clear water, and a finger-sized crucian carp was swimming in it spitting bubbles.

"That's right, the average chef doesn't know that to make the most authentic fish pickled pepper, you need to put crucian carp alive. The crucian carp does not need to be too big, it needs to be raised for half a month, and the water should be changed frequently, so that it can vomit out the impurities in the stomach. Then seal the mouth with yellow mud, bury it deep in the ground, wait until the small crucian carp inside are all melted and then open the altar, so that the pickled pepper can be bright in color and luster, the flavor is unique, and it is the top grade of making Sichuan cuisine. ”

Liu Mang glanced at Wuyan and Wu Jing, who were still cleaning chili peppers outside the door, and couldn't help but sigh: "The difference between having a master and not having a master is really huge, if these secrets are not taught by someone, even if you want to break your head, you can't think of it." ”

Carefully wash the cauldron of Youxing and fill it with well water, boil it over a fire, and after it cools, Liu Mang added a large spoonful of well salt under the guidance of Bu Si.

"The amount of salt is also very important, more will be sour, less will be bad. Watching Liu Mang finish adding salt, he told him to keep stirring.

"You two bastards!

walked out of the door without saying a word, and saw that the two were still rubbing, and couldn't help but scold. I don't care that Five Eyes and Wu Jing have been so hot that their eyes are red and they keep snorting.

When the chili was ready, he went to the kitchen without saying a word, closed the door, and asked Liu Mang to put the chili pepper into the jar, then poured salt water into it, added the crucian carp, covered it, and nodded with satisfaction.

"That's it, put a layer of mud on it, bury it in the ground, and wait for three months before the altar can be opened. ”

Liu Mang taught him silently, sealed the jar with yellow mud, and then dug a deep pit in the temple courtyard and buried it.

"Huh, boss, is that the end?" asked Five-Eyes.

"It's over, and you'll be able to eat it in a few months. Liu Mang nodded.

"Then get a hammer!" Wu Jing jumped up angrily: "I have been working all morning, and I haven't reaped any benefits!

"That's it!" Wuyan was also a little angry: "I have to get something to eat! I bought a pack of chicken feet in vain, and I'm just waiting to eat pickled pepper and phoenix feet!"

"Pickled pepper phoenix feet? It's easy to do! I don't need to be taught by the master, I can do it myself. Liu Mang laughed, sometimes there is no way to take these two foodies.

"Xiao Wu, you help me boil the pot of water again, I'll do it right away. ”

"It's going to take a long time, isn't it going to be a few more months?"

"You don't need this, just soak it for a few hours, and you can eat it at night. ”

Liu Mang put the phoenix claws bought by Wuyan into a large basin, then poured in a small amount of white vinegar and white wine, and stirred them with his hands.

This has the advantage of making the chicken feet whiter in color and crispier in texture.

It was marinated for about ten minutes, and then Liu Mang rinsed it with water and was ready to cook in the pot.

"Xiao Wu, don't let the fire be too big, this has to be soaked slowly to taste good. Liu Mang commanded, and then added white wine, peppercorns, cinnamon, and chicken feet to the pot again to further remove the smell.

The flames under the stove gently licked the bottom of the pot, and the water in the pot bubbled finely, and the chicken feet slowly turned into milky white like mutton fat in the pot.

"Do you want to eat the original flavor, or do you want to eat the boneless one?" asked Liu Mang to Wu Jing.

"What's the difference?"

"The taste is about the same, the original chew is a little better, the boneless one doesn't need to spit out the bones, and it's a little more troublesome to make. ”

"Let's go to the bones, the Buddha hates to spit out bones the most. Wu Jing thought for a moment and replied.

"Okay, then let's go to the bone first and then soak it. Liu Mang scooped the cooked chicken feet in the pot with a colander to a large basin filled with cold water, ready to proceed to the next step.

ps: Crucian carp is present in some Sichuan chefs making pickled peppers, this kind of pickled peppers are called fish-flavored pickled peppers, in order to be afraid of being scolded, I specially explained.