Shark fin deboning and sand, first blanched with boiling water, add green onions, ginger slices, and Shao wine in boiling water, simply remove the fishy smell first, and then put the blanched shark fin and fat pork together in a bowl, add Shao wine, and start steaming with a strong fire across the water, so that the wine will slowly wave and the oil steamed out of the fat pork will meet on the surface of the shark fin, and finally wrap the shark fin together, after an hour of steaming, the fishy smell of the shark fin will be completely removed under the action of the wine, and the umami will be retained to the maximum. Pen ~ fun ~ pavilion www.biquge.info

The abalone that the Buddha jumped over the wall is steamed whole, but there are too many diners today, so Li Xiang can only slice these abalone and soak them in the broth that has already been boiled and steam them in the hot fire for half an hour.

The treatment of chickens and ducks is relatively simple, go to the head and tail to the palms, but only retain the duck gizzards, Li Xiang chops the chickens and ducks into small pieces, and puts them together with the processed lamb elbow, pork belly, etc. and stir-fry them with Shao wine.

Li Xiang has his own understanding of the treatment of stinging cucumber, generally stinging cucumber is just to remove the fishy smell, as long as it is soaked and cleaned with water, Li Xiang knows that the cucumber is very delicate, so he has been dealing with it with a small fire, control the water temperature, when the water temperature is higher, make the fire smaller, so as to maintain the water temperature, and change the water once every half an hour, for three hours, so that the impurities boiled out can be discharged in time.

Although pigeon eggs are inconspicuous among many ingredients, Li Xiang attaches great importance to pigeon eggs when making Buddha jumping over the wall, and the processing method is also different from that of ordinary people to do Buddha jumping over the wall.

Li Xiang spread a layer of thick ham on the bottom of the bamboo grate, and spread a thin layer of fat pig fat on the thick ham block, put the pigeon egg on the thin fat pig, and then spread such a layer of ham and thin pig fat on top, put the bamboo grate on the fire and steam, so that the meat flavor of the ham through the thin fat pork fat into lard on the upper and lower sides at the same time into the boiled pigeon eggs, after steaming for an hour, the color of the pigeon egg outside the layer becomes dark red like ham, a layer of lard wrapped around the room, The dark red color is even brighter, and the eggs completely absorb the taste of the ham, which is extremely delicious.

Li Xiang processed each ingredient and put it in the pot and began to steam, and then handed it over to a guy to keep an eye on, and to deal with the other ingredient by himself, although the time was tight, but after all, not everyone had to do it themselves, so there was not much delay.

Finally, just after noon, all the ingredients had been processed, and Li Xiang was about to start the final work.

The last process of the Buddha jumping over the wall is to classify and place various ingredients in the wine jar, cover the mouth of the altar with lotus leaves, and then simmer with a simmer, this procedure is far from being complicated to deal with those ingredients, but the order of placing and putting various ingredients needs to pay attention to one or two, because there are more guests, so Li Xiang prepared a total of three large jars of Buddha jumping over the wall needed ingredients.

The three stoves were turned on at the same time, and the new helper was responsible for adding fire, Li Xiang finally looked at the Shaojiu jar with a trace of white gas coming out of the three stoves in front of him, as if the three altars in front of him were not the three altars Buddha jumping over the wall, but three steps, and the Chunfeng Building could walk step by step along these three steps to another height.

Li Xiang was busy with all this, and then he felt that his stomach was a little hungry, Xue'er had already prepared some simple meals, and after more than ten people finished eating, they continued to be busy.

Li Xiang's remaining task is to cook Qiwei Tofu, but Qiwei Tofu doesn't need to start so early, looking at the other people who are busy, Li Xiang suddenly has the feeling of being an executive chef, shuttling around everyone with his hands behind his back, and seeing and saying a few words from time to time.

If you want to spread it out, say that a dignified Qipin Zhixian is still a cook here, I am afraid that it will attract the opposition of literati all over the world, isn't there a saying that a gentleman should stay away from cooking. But Li Xiang can't manage so much, what he wants is to make a name for Chunfeng Lou, make more money, and then develop his power.

Li Xiang's understanding of various ingredients is far deeper than that of the chefs of this era, so every time he points out, although these chefs don't understand the scientific truth very well, after all, they are all old chefs who have been working for more than ten years, and they are a little more thorough, so I admire this owner a little more.

Zhao Bing, the chief housekeeper of the Zhao family, had already arrived at Chunfeng Building just after Shen Shi, this time it was a major event for the Zhao family, he didn't dare to be sloppy at all, although the servants had already come once, Chunfeng Lou had repeatedly promised that there would be no problems, and he still checked them one by one with the two servants.

At night, Fuyi City is still very lively, and the east of Fuyi City is even more bustling at the moment, with sedan chairs and carriages in an endless stream, and the people of the Zhao family have received all the guests invited by Mrs. Zhao's 80th birthday banquet under the Chunfeng Building.

The people who can get the invitation of the Zhao family are all well-known people in Sichuan, and the Fuyi Prison Yamen also specially sent dozens of arresters to patrol the vicinity, in case some blind thieves inadvertently offend the officials and gentry, not to mention that this time there was also an adult who also made a special trip from Chongqing Mansion, so naturally he did not dare to be sloppy.

"By the way, I heard that the deputy envoy of Sichuan will also come today, I don't know why the Zhao family is making such a big fanfare?" A man in a brocade robe whispered to a man in a purple shirt.

The man in the purple shirt snorted and said softly, "Why does Brother Zhao ask knowingly? Every two years, the imperial court has to select two salt farms in Shaoxi Mansion and Fuyi to pay tribute to the salt, one is two years, and the two-year period is about to come, how lucrative this business is, everyone knows how lucrative this business is, two years ago, it was the Wang family who got this qualification, and several other major families also want to get it, but the relationship between the Zhao family and the four major families is good, so do you think that the deputy envoy is purely here to celebrate the birthday of Mrs. Fang? ”

The brocade-robed man was slightly shocked on his face, and said slowly: "This Wang family is not good at being with his peers, how can he give it up." ”

"Hmph, this is not the Luo that you and I can know, the four major families of Shaoxi Mansion are all here today, how can it be your turn to talk." The man in the purple shirt smiled.

"Alas, that's right, we just have to watch the show, anyway, we don't have our share", the brocade-robed man laughed at himself: "But how could the Zhao family choose to hold a banquet outside, it looks so shabby, and it is not a little worse than the Zhao Mansion here." ”

The man in the purple shirt said lightly: "You don't know this, Chunfeng Lou is a famous restaurant now, and the dishes here are very special." ”

The brocade-robed man didn't say anything more, and the purple-shirted man slowly walked to a corner on the first floor and sat down.

Chunfeng Building has two floors, the Zhao family will arrange important guests on the second floor, a total of eighteen tables, every important guest arrives, are led by the Zhao family's servants to their seats, just after the unitary, the first floor has been full, the second floor except for four or five tables of no one, has been sitting almost. (To be continued.) )