"Uncle Wang, I'm here, let's use a chopstick to taste it. After discussing the details of going to help the kitchen next time, Liu Mang greeted warmly.

"I ......" Wang Dazhui hesitated a little, looked at the mutton on the table, and swallowed his saliva involuntarily.

After several plates of mutton, the boiling water in the pot has turned milky white, and it is exuding bursts of umami unique to mutton. And the smell of dipping sauce wafting in the air is even more fragrant, and it drills into the nostrils with all its might, which makes people a little unstoppable.

"Okay, let's try it. Wang Dazhui mainly couldn't pass this level in his heart, and under Liu Mang's repeated warm invitations, he was a little loose.

"Uncle Wang, do you eat chili peppers?" Liu Mang picked up a bowl of dipping sauce and asked.

"Eat. ”

"Alright, I'll help you tune it up. Considering that the people of Shu love to eat spicy and spicy, Liu Mang added some chili oil and pepper oil to the dipping sauce and mixed thoroughly.

"Uncle Wang, give. Eating this with slices of meat is the same as eating Sichuan-style hot pot. ”

"Okay. Wang Dazhui paused the chopsticks on the table, then stretched them into the pot, tremblingly picked up a few pieces of mutton, rolled them in the dipping sauce, and put them into his mouth.

"Uncle Wang, how does it taste?" Liu Mang said with a smile.

"Average. Wang Dazhui replied very plainly, but the chopsticks in his hand involuntarily stretched out again.

The lamb is too tender, and the dipping sauce is so delicious!

Wang Dazhui, who is accustomed to eating Sichuan-style spicy hot pot on weekdays, is the first time to eat authentic Kyoto copper pot. This delicious and strange taste suddenly made his palate feel as if it had opened a door to a new world.

"Fugui, you died too miserably!" Wang Da Hammer rubbed his eyes and chewed hard in his mouth.

Three days later......

"Master Xiao Liu, this is my nephew, Wang Jianjun. Wang Fugui pulled a young man and introduced him to Liu Mang.

"Master Liu, I'm sorry for your trouble. ”

Wang Jianjun looked dry and thin, his face was tanned, and he smiled and showed a mouthful of snow-white and neat teeth.

"It should. Liu Mang smiled: "By the way, are your ingredients ready?"

"It's almost ready. Wang Jianjun took out a piece of paper from his pocket: "Master Liu, you see what is still missing, I'll buy it right away." ”

"Where's the menu?" Liu Mang took it and took a closer look, and nodded with satisfaction: "What do you want to cook?"

"I informed my friends and neighbors early in the morning that the cooks were there, and they arrived this afternoon. As for the menu, you're the chef in charge, so you can do it. ”

"That's good. I'll go to the kitchen and have a look. Liu Mang pocketed the list of ingredients and paced to the kitchen in Wang Jianjun's backyard.

"Master Xiao Liu, Master Xiao Liu ......" Many people greeted Liu Mang warmly when they saw Liu Mang coming in.

The countrymen are simple, and the dishes made by Liu Mang last time are still fresh in their memories.

"Hello. Liu Mang greeted the villagers who came to help.

"Brother Mang, are you going to start cooking today?" Wu Jing ran over with a suona in her hand and asked.

"Hmm. You have to prepare the ingredients for tomorrow in advance. Liu Mang glanced at Wu Jing: "By the way, what are you doing with suona? Obviously, someone is getting married, and there is no need for a monk to chant sutras." ”

"Don't you see that I'm not wearing a robe?" Wu Jing was very angry: "Tomorrow there will be a stage team to sing, there is a lack of suona, today I will rehearse with them first, and eat by the way." ”

"Rubbing rice is your main purpose. Liu Mang gave him an angry look: "By the way, what about Jeba? Didn't you bring Jeba?"

"Here we are, I'm going to help someone set up a platform outside. ”

"So are you helping me work in the kitchen now, or are you going out to play suona?"

"I'll go out and deal with it first, and I'll come back later. Wu Jing answered and ran out.

Liu Mang shook his head with a smile and walked to the kitchen board. The board is now filled with two slaughtered pork, as well as a variety of vegetables and aquatic products.

"Prepare the button meat today, and just steam it in the pot tomorrow. ”

Although the banquet made by the chef last time was well received, Liu Mang actually still had a little regret in his heart.

That's because in the end, although he was in charge, all the ingredients had been prepared in advance, and he didn't play to his due level.

Today, from cutting vegetables to pickling, to final processing, he is in control, and I believe that the taste of tomorrow's banquet will definitely be better than last time.

"Master Liu, what do you need us to do?" The man I saw last time walked over, took out a pack of Jiaozi cigarettes from his pocket, took out one and handed it over.

"Thanks, I don't smoke. Liu Mang waved his hand, and then ordered: "First raise the fire, boil the pot and boil the water, and I will make the button meat in a while." Also, the fish should be slaughtered in advance, and it will be pickled later, and the vegetables don't need to be washed, because they are easy to dehydrate after washing, and they ......will be prepared before the pot tomorrow."

"Okay, I've written it all down. "The man is busy.

Liu Mang took the knife he had brought, and prepared to start splitting the two pork fans on the cutting board.

The banquets held by the Bashu people are generally based on pork, and what Liu Mang has to do now is to divide different parts of the pork in order to make dishes with different tastes.

"The pork is good!" Liu Mang pressed the two pork fans with his fingers and praised.

Rural banquets in their own homes have this advantage, and the ingredients used are generally raised by themselves, which is absolutely green and healthy.

It's like the big fat pig in front of you, the lean meat is bright red, and the fat is snow-white. Press the pork skin with your hand and it will bounce back quickly. Twist your fingers again, and you can clearly feel a layer of grease.

Only this kind of pork is the local pork raised in the countryside. Such pigs are fed with tofu residue, cassava residue, sake lees, swill and other feeds for eight or nine months to a year, and then inhabit shacks, are stocked in the wild, forage in orchards, shuttle through jungles, and play in ponds and mountain streams. The meat quality of the local pig will be as white as jade, and the meat will be red like fire, which is one of the best ingredients for making farmhouse banquets.

Liu Mang forcefully flipped the two pork fans over, and cut down from its abdomen, slicing the thick pork belly under the abdomen.

The large piece of pork belly under the slice is then recuted. Change to square, two palm-sized blocks.

"Master Liu, the water has been boiled. The man shouted outside.

"Okay, I'll be right here. Liu Mang put the cut pork belly into the basin and walked outside.

Outside the kitchen is the courtyard, and in the middle of the courtyard, a stove made of red bricks is burning brightly, and a large cauldron with a diameter of one meter is steaming on the stove.

Liu Mang put the sliced pork belly into the boiling water, and then returned to the kitchen to shoot two large pieces of old ginger and a few green onions, and threw them into the pot together.