Luo Xiang'er took out the prepared duck blood from the bucket, quickly cut it into strips, boiled it in boiling water and took it out. Pen? Interesting? Pavilion wWw. ｂiquge。 info Then fly the eel fillet, pork slices, lettuce strips, soybean sprouts, and daylily one by one.

Then, put the chili, pepper, bean paste, ginger, garlic, and oil into the pot, stir-fry over low heat until fragrant, add soup and boil to remove the residue, and then put in sugar, vinegar and other seasonings. Then put all the main ingredients in it, bring it to a boil, put it in a soup pot, and sprinkle with chopped green onions.

Finally, heat the oil, add the peppercorns and chili peppers, bring out the fragrance, and quickly pour it on top of the packed ingredients.

Gu Er immediately stepped forward to take the finished dishes from the master's hand and carefully brought them to the table. I have to behave well, and I can't let the male owner reprimand me anymore.

Lu Jian asked expectantly, "This is Mao Xuewang, right?" ”

Luo Xiang'er affirmed: "Yes, if you want to eat, go eat first!" I'll have to wait a while here. ”

Lu Jian denied warmly: "I'll wait for you to eat together." ”

When Luo Xiang'er heard this, her heart was filled with sweetness, and she smiled and began to cook the dish of duck head in a dry pot.

Luo Xianger is very glad that the space can integrate the kitchens of the previous two lives, so such as broth, brine, secret sauces, etc., can be found in the kitchen.

Now, she begins to simmer the bamboo shoots and shiitake mushrooms in the broth until they taste good, and the soybean sprouts are blanched for later use. After the duck head is splashed into the water, put it into the special brine stored in the kitchen, marinate until it is eight mature, remove and drain the water. Then, use a knife to divide the marinated duck head in half, split it in half, and then soak it in hot oil for six or seven percent.

Inject into the pot the oil that has been boiled out of nearly 20 kinds of ingredients such as white cardamom, grass fruit, Sannai, cloves, sand kernels, fragrant fruits, cumin, cinnamon, liskin, branches, tangerine peel, citronella, star anise, bay leaves, thyme, cumin, and vanilla, and then use green onions, ginger, and garlic to burst the pot, and after the fragrance, put in the side dishes such as Tianmu bamboo shoots, shiitake mushrooms, soybean sprouts, celery segments, green, red pepper strips, onion strips, garlic, ginger slices, etc., after adding seasoning, put the side dishes into the dry pot to pad the bottom, and then place the fried duck head neatly in the pot, add the stock and simmer slightly.

Luo Xiang'er took the dry pot off the stove, took off the lid of the pot, and the house was filled with fragrance.

Lu Jian was a little puzzled: "Mao Xuewang, sauerkraut fish and dry pot duck head are all spicy flavors, why is its aroma so strong?" ”

Luo Xiang'er explained: "Because of the dish of duck head in a dry pot, the oil, brine, and seasonings used are all special!" For example, the oil used is made from nearly 20 kinds of spices. ”

You exclaimed: "If the master doesn't say it, we really can't see through the mystery here!" ”

Bi Fang echoed: "This is real kung fu, which others can't do!" ”

Xiao Ding asked with great interest, "Are they all recipes?" ”

Luo Xiang'er thought for a while: "Sort of, it's all about groping, adjusting the ingredients and dosage at the same time, and finally determining the best response and taste." ”

Gu Er sighed: "Then this recipe must be kept well, and no one else can steal it!" ”

Xiao Wu said happily: "It smells so good, it must taste even better!" ”

Luo Xiang'er blinked: "The duck head has a strong skin, smooth and tender meat, and a spicy and unique taste!" To sum up, the whole dry pot is fragrant, fresh, numb, enjoyable, and spicy! ”

Seeing that several people in the kitchen were swallowing their saliva, Luo Xiang'er snickered unkindly, and still had a serious look on her face. (To be continued.) )