Three days later......

"Boss, you should have duck feet and duck intestines. At a duck farm on the outskirts of Fengcheng, Liu Mang said to a middle-aged man wearing a really good shirt.

"Little brother, our goods are sent directly to the vegetable market, why do you have to come to me to buy it?" the middle-aged man handed over a Chuncheng and asked.

"Sorry, I'm not a smoker. Liu Mang waved his hand: "The ducks in the vegetable field are all frozen, I want the freshest." ”

After making the 'Jiang Rong Chicken' last time, Liu Mang locked his eyes on a 'Hengshan duck foot tie', and after inquiry, he came to the duck farm early this morning to buy ingredients.

"Little brother, what kind of profession do you have?

"Forget it, I've opened my own shop. Liu Mang replied.

There are ducks in the kitchen god space, but the main ingredients of this 'Hengshan duck foot tie' are duck feet and duck intestines, and all the ducks are killed for one dish, which is a bit more than worth the loss.

"Well, you're here at the right time, we're just going to kill a batch of ducks and send them to the city today. Wait for the duck feet and duck intestines to pick by yourself, as many as you want. ”

"Thank you then. ”

The reason why Liu Mang chose this duck farm is because this large duck farmer is close to the river, although their ducks are also fed feed, but they are free-range, and the quality of duck meat is much higher than that of ordinary captivity.

Carrying the purchased duck intestines, duck feet, duck liver and other ingredients, Liu Mang rushed back to his small shop non-stop and began to prepare dishes for the evening.

The raw materials of duck feet are available everywhere, just the most common duck feet, duck intestines and duck liver, but when it comes to the complexity of the process, it is the most of the several dishes given by space.

The duck paws are first soaked in white brine to absorb the flavor, then the broken bones are removed, and then the roasted duck liver is wrapped, then the duck intestines are rolled up and tied tightly, and finally the dark soy sauce is colored, the maltose is coated, and the roast is slow-fired.

A dish has to go through four or five processes, each of which tests the patience and skill of the maker, which is probably why it has been abandoned by the market and can only be seen in some retro restaurants.

Liu Mang returned to the store, put down the ingredients at hand, and first prepared the white brine to be used.

In Chinese cuisine, there are two types of brine: red and white. Its flavor type is basically the same, all of them belong to the compound flavor type, the taste is salty and fresh, and it has a strong five flavors.

The flavors and spices used in them are basically the same. However, the red brine needs to be marinated with sugar color, and the food marinated is golden yellow or coffee-colored. Such as braised beef, braised fat sausage, etc.

The white brine is different from the red brine place, it is marinated without adding sugar, and the braised food is colorless or natural, and try to maintain the original color of the ingredients, such as white braised chicken, white braised tripe, pork belly, etc.

After taking a stainless steel vat, Liu Mang poured most of the spring water taken out of the space and set it on fire to boil.

Then take a piece of gauze, wrap it with cloves, star anise, angelica, zikou and other spices, wrap it into a ball, and put it in clean water.

Liu Mang has been using the reward given at the beginning of the space of 'smelling the fragrance of the horse', and today he is going to change it slightly to turn the original red brine into white brine.

If it was before, Liu Mang would definitely not have this ability, because the recipe of brine is not achieved overnight, it needs many times of verification and experimentation, and any rash reduction or addition of spices or auxiliary ingredients will destroy its balance and affect the taste of the final marinated dish.

But after the tempering of the Chef God Competition, the Battle of Dongying, the trip to the United States, and the experience gained from opening a store during this time, Liu Mang's cooking skills have virtually gone up several steps, and he can even create his own dishes that even have to be included in the space, and change the recipe of a flavored brine, thinking that he can still do it.

The water in the stainless steel bucket was boiling, Liu Mang adjusted the switch of the stove, turned the flame down a little, kept the water in the pot in a slightly boiling state, and then added the bone sticks and chicken bones that had been prepared in advance and had been soaked with blood.

"When all the dishes in the space are copied, my perception point should be around 7,000, and how should I get the remaining 3,000?" After doing all this, Liu Mang took a small horse and sat down, thinking about it.

The brine in the stainless steel bucket was tumbling in the bucket, and after Liu Mang sat for a while, he stood up and stretched his waist. At this moment, a man in a suit and tie, his hair meticulously combed with hair oil, walked in.

"Excuse me, is this a hermit's shop?"

"Yes, but it's not business hours, and it's going to be five o'clock in the afternoon. Liu Mang greeted him and replied.

"Are you the boss here?"

"yes. Liu Mang nodded.

"My name is Huang Guanghui and I am the head of Michelin Magazine's office in China. The man held out his hand.

"Michelin?" Liu Mang was stunned.

"What's your name?"

"Oh, my name is Liu Niannan. Liu Mang replied.

"Mr. Liu, please come out and have a look. Huang Guanghui said with a smile.

Liu Mang was very strange, he didn't know what the people in the Michelin office were looking for him, but he still followed this Huang Guanghui out of the store.

"Click, click!" As soon as I left the storefront, the sound of pressing the shutter sounded.

"You ......" Liu Mang was taken aback, and hurriedly covered his face with his hand.

The alley outside the store was actually full of people at the moment, and there were many people carrying cameras and microphones, and they looked like reporters from TV stations.

"Mr. Liu Niannan, congratulations! Your store will be awarded a Michelin star after being evaluated by our food reviewers. Huang Guanghui waved his hand, and immediately a man in a suit walked forward with a bronze medal.

"What's going on? I didn't participate in any reviews!" Liu Mang was puzzled.

"Mr. Liu, our Michelin review is conducted secretly, of course you don't know. ”

"So your reviewers have already tried it in my store, and then I've been rated?"

"Exactly. Huang Guanghui stared at Liu Mang's face, looking forward to seeing the expression of surprise on his face.

After all, Michelin accolades are coveted by countless restaurants, and even many chefs consider working in a Michelin restaurant as a very important qualification in their careers.

What Huang Guanghui never expected was that Liu Mang's face was very flat, and he couldn't see the slightest expression of excitement.

"May I ask Mr. Huang, isn't it bad that you Michelin brought a group of reporters to the door without my consent in advance? How do you know if I accept it or not?"

"Huh?" Huang Guanghui was stunned: "You...... Don't you want to?"

According to the rules, Michelin does have to notify the owner before awarding a star, but this time because it is the first store to be awarded a Michelin star in mainland China, Huang Guanghui contacted the TV station and reporters early in the morning, wanting to make a big news.

The program planner of the TV station suggested that the shopkeeper should not be notified in advance, which would be more effective, Huang Guanghui thought about it and agreed.

But the current situation seems to be a little wrong......