At nearly 6 o'clock in the afternoon of February 8, 2018, Rao Mingyang began to use his chef-level boiled pork slices cooking skills drawn from the food system lottery to make his favorite spicy Sichuan dish. Pen & Fun & Pavilion www.biquge.info

The first step is to put an appropriate amount of rapeseed oil in the pot, heat it, then add bean paste, minced ginger, minced garlic, and green onions, and fry the red oil.

The second step is to add the washed bean sprouts and shiitake mushrooms and stir-fry until they are half-cooked, then add water, cooking wine, oyster sauce, salt, monosodium glutamate, etc., mix thoroughly, and boil the red soup.

The third step is to put the washed lettuce in a pot and cook it for a short time with bean sprouts and shiitake mushrooms, and then scoop up all the vegetables and put them in a soup bowl.

Step 4: Add the marinated tenderloin slices and cook them in a pot before pouring them into a soup bowl. The dishes in the soup bowl are lettuce, bean sprouts, and shiitake mushrooms on the bottom, and meat slices on the top.

Step 5: Sprinkle the meat slices with an appropriate amount of Sichuan peppercorns, minced ginger, minced garlic, and plenty of dried chili peppers.

Step 6: Wash the pot and add an appropriate amount of rapeseed oil until it is boiling hot.

In the last step, pour the hot canola oil directly from the chili, minced garlic and other condiments, use the hot rapeseed oil to directly stir-fry the chili, ginger and garlic on the meat slices, and finally sprinkle some chopped green onions.

In this way, a bowl of red, spicy, and fragrant chef-level boiled pork slices is ready.

Of course, Rao Mingyang loves to eat, and this new dish is still a chef god, so I'm afraid that it won't be enough for everyone to eat later. Therefore, Rao Mingyang directly made two large bowls.

Moreover, this bowl is not the bowl that usually eats soup noodles and soup noodles, but a larger soup bowl, the kind that is usually used to hold boiling water cabbage. Two bowls of boiled pork slices, the portion is still very large.

When Rao Mingyang was doing the final step, Zhou Xianying and Zhen Qi walked in from outside the restaurant.

Then, the famous hot oil was poured on top of the meat slices, and the aroma of chili, ginger, and garlic suddenly rose and spread to the hall.

Zhou Xianying moved her nose and asked the cashier at the cashier, "It's so fragrant, what's it?" ”

The cashier smiled: "Mr. Zhou, it is Mr. Rao who is making new delicacies, which is said to be a chef-level boiled pork slices." ”

Zhou Xianying's eyes lit up, and she immediately set her eyes on the kitchen. Then, I saw Rao Mingyang putting the pot in his hand back on the stove.

In fact, Zhou Xianying actually prefers boiled pork slices to Rao Mingyang. Because she is a native of Yuzhou City, and Yuzhou used to belong to Tianfu Province, the diet of Yuzhou citizens is authentic and covered by Sichuan cuisine.

It's just that the boiled pork slices have a heavy taste and are more spicy. For the sake of her body, Zhou Xianying usually does not deliberately order this heavy-tasting spicy Sichuan dish to eat.

And now because I work in Yipinju, I basically eat with Rao Mingyang in Yipinju, and there is no boiled pork slices in Yipinju restaurant. So, in fact, Zhou Xianying has not eaten boiled pork slices for more than a year.

At this time, I heard the cashier say that Rao Mingyang made boiled pork slices, and Zhou Xianying also felt her tongue and index finger move, and she wanted to eat it quickly.

At this time, Rao Mingyang had already put down the pot in his hand, and the rest of the matter was handed over to the kitchen people.

Rao Mingyang came out of the kitchen and saw that Zhou Xianying had already come, so he smiled and said: "I just made two bowls of boiled pork slices, I don't know if you like to eat them!" ”

Zhou Xianying said: "I like it, I used to like boiled pork slices, but I haven't eaten this dish for a long time, hurry up and start eating!" ”

Then, the waiters worked together to bring the boiled pork slices made by Rao Mingyang and other dishes made by Huang Jianhua to the private room, and everyone was ready to have dinner.

At this time, it was also the time for dinner in the restaurant, there were many customers, and there were many people who heard the conversation between the cashier and Zhou Xianying.

A customer who also likes to eat boiled pork slices asked Rao Mingyang: "Boss Rao, when will your chef-level boiled pork slices be launched?" ”

Rao Mingyang said with a smile: "Today is the twenty-third day of the lunar month, and the New Year is about to be celebrated, and there is a holiday." Therefore, this dish can only be launched after the New Year! ”

The customer sighed in disappointment and could only bow his head and eat his own food.

Because it is necessary to greet customers, the employees of Yipinju must not all enter the box to eat together. Basically, it is divided into two batches each time, and everyone eats in exchange meals.

However, the amount of dishes cooked in the kitchen is very sufficient, and everyone pays more attention to leaving dishes for the people behind when they eat, so that the next group of people who eat will not have no dishes to eat.

Naturally, Rao Mingyang, Zhou Xianying and Zhen Qi don't care about these, they are all directly served on the table, and they are the first to eat.

The heavy taste of Sichuan cuisine is accompanied by bright chili red oil color and strong aroma.

Rao Mingyang's chef-level boiled pork slices are also brighter and spicier than any of the dishes Rao Mingyang made before.

Moreover, Rao Mingyang's newly produced chef-level dishes, everyone wants to taste what it tastes like.

So, after starting to eat, almost half of the people were the first to clip the boiled pork slices.

After Rao Mingyang took a bite of it, he couldn't help but be impressed by the fresh and spicy flavor contained in it, and recalled the scene when he first ate the dish of boiled pork slices when he was in college.

Zhou Xianying is the same, after the first bite, she felt that this was simply the most delicious and delicious Sichuan food in the world, and it also reminded her of the taste of eating her parents' cooking at home.

Of course, memories come to memories, and both of them know that the boiled pork slices they ate today are better than the poached meat slices they have eaten anywhere before.

And Zhuo Yu, Huang Jianhua and others did not have the memories of Rao Mingyang and Zhou Xianying, they were simply conquered by the deliciousness of this dish.

Everyone is from Qianzhou, and there is no pressure at all to eat this spicy and heavy Sichuan dish. Besides, Rao Mingyang makes it so delicious, even if it is a little spicy, everyone is not afraid, they have to taste the taste first.

Rao Mingyang has a level 4 King Kong body, although this dish is spicy, it can't make him feel too spicy to eat. Zhou Xianying is the same, although it feels spicy, she can still eat it.

As for the others, they can only eat some dishes from the boiled pork slices every once in a while. If you eat it continuously, I'm afraid your throat will be spicy.

Only Zhen Qi, her hometown is a province in the east that does not eat chili peppers. After coming to work as a driver for Zhou Xianying, although she eats at Yipinju every day, she also eats some chili peppers. However, those dishes, the peppers are not heavy. Therefore, until now, Zhen Qi is not particularly spicy.

And today, you don't need to taste this boiled pork slice made by Rao Mingyang, just look at the bunch of chili peppers and the red soup base in that bowl to know how spicy this dish is.

Moreover, Zhuo Yu and the others were so spicy that they exhaled after eating it, and they also knew that this dish was very spicy.

Therefore, everyone else more or less tasted two mouthfuls of boiled meat slices, vegetables, mushrooms, bean sprouts, etc., only Zhen Qi, smelling the strong spicy smell, did not dare to eat it.

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