"Two big pigs' heads??"

Shen Yinian didn't know what to say for a while.

She hadn't eaten a pig's head, so she didn't know what it was like.

But such a large firewood is used to cook the pig's head, and I am afraid that the pig's head will be boiled until only meat scraps remain. And it's two big pig's heads, and there is only one guest, how can you eat two pig's heads so big?

"Master Chen, there is only one guest today......"

Chen Er was also helpless.

"There's no way, buy two and get a 50% discount, so I bought two."

If there is a bargain, you must take advantage of it!

Shen Yinian didn't have time to react.

Chen Er said, "It's okay, another pig's head, the two of us can eat it together." ”

Shen Yinian looked at the big fan-like ears on the pig's head and the long pig's nose.

I couldn't help but shake my head.

Then he hurriedly left the kitchen.

Chen Er looked back at the camera.

"The first dish of the day, roast pig's head."

This roasted pig's head comes from Jin Moumei's twenty-third round.

The book describes the method in more detail.

"This roasted pig's head is a very down-to-earth dish, and the method is not complicated, but it is more time-consuming."

Chen Er lifted a large piece of firewood on the ground.

Patted the sturdy trunk.

"The book says that the secret to burning a pig's head is to use only a large match, and then burn the pig's head for two hours."

Chen Er put the firewood into the two stoves.

Some fans asked Chen Er.

"With such a thick firewood, won't it really burn through the bottom of the pot?"

Chen Er snapped his fingers.

"That's a good question."

He said seriously, "So, if you want to try to make this roasted pig's head, when the time comes, you must remember to change to a stronger pot." ”

"It's better to be the kind of thick-skinned iron pot that can't be smashed by a stone."

Before roasting the pig's head, the pig's head should be cleaned first.

Chen Er took a stiff-bristled brush, put the pig's head in the vegetable sink, and brushed it thoroughly, not letting go of any corner.

Even the pig's ears and nostrils had to be cleaned up.

After washing, the pig's head was not cut, and it was put directly into a large iron pot.

Then stir the seasoning of the roasted pig's head.

Chen Er took out a large bowl for eating and poured a large bowl full of soy sauce.

Pour in another tablespoon of fennel powder and a tablespoon of ginger juice.

Stir to combine.

Poured around the pig's head in the iron pot and poured all the sauce clean.

Add water again.

"The water must flood the pig's head, otherwise the water will be boiled dry, and the pig's head will not taste good."

After closing the lid of the pot, Chen Er took out several large tongs and clamped the lid and the edge of the pot.

"Make sure the pot and lid fit snugly to reduce steam leakage and keep the flavor in the pot as much as possible."

After disposing of the pig's head, Chen Er lit the large firewood in the stove.

The firewood is relatively large, so the temperature of the flame is not high at the beginning, and the fire is not big.

It is only when the flames penetrate deep into the trunk of the tree and the resin is burned out that the temperature slowly climbs.

"Okay, now we can leave this pig's head alone, just wait quietly for two hours."

Some fans sighed.

"Jin Moumei is the most down-to-earth, and she actually talked about how to roast pig's head meat!!"

"The officials of Ximen are also in the aristocratic class, right, but they are still good pig's head meat??"

"The Ximen officials are of the aristocratic class? No, at most he is a rich man. ”

"Didn't Ximenqing donate an official to do it? also made a family with a thousand households, which can be regarded as an aristocratic class. ”

"Ximenqing doesn't seem to have a fame, in ancient times, no fame was not considered an aristocratic class......"

So the crowd in the barrage split into two groups, one eagerly discussing the characters in the book.

The other group is seriously discussing the pig's head.

"By the way, is the pig's head meat delicious?"

"I've eaten pork ears, and they have a very crispy texture, and I think it's much better than regular pork."

"Pig nose best times!! Push the pig's nose strongly! Marinated pork nose cut into thin slices and dipped in chili noodles! It's time to ascend! ”

"Personally, I prefer the pig's mouth, the meat is dudu, a little fat, but it is chewy!"

“……”

Chen Er washed his hands and prepared to start cooking the second course.

Fans expressed their emotions and they were jealous of the restaurant's guests.

"Jealousy makes me ugly! Kouheng! ”

"It's not enough to eat a big pig's head! Chen Laoshi still has to give him something delicious! ”

"I also want to eat the dishes made by Chen Laoshi! Roll all over the floor! ”

Chen Er waved his hand.

"There's a chance for everyone."

When the people heard this, they immediately came to their senses.

Riding a snail to run to the well-off: "Anyway, Chen Laoshi hasn't smoked lucky fans for a long time!" ”

Chen Er nodded, "It's true that I haven't smoked ...... for a long time."

Pork stewed vermicelli: "Or, let's have a shot today!" ”

Chen Er thought for a while, shook his head and said, "Forget it today, the anchor I'm holding back my big move, and then I'll draw lucky fans when the time comes." ”

What kind of big move is it, everyone is looking forward to it.

Chen Er didn't say it explicitly.

He took out four goose paws from the crisper.

"The second dish I'm going to make today, bad goose paws."

Bad goose paw is also a famous dish with a long history.

Bad dishes are a Jiangnan food custom and have a long history. In the fifth generation, the monk Qianguang said: "May the goose give birth to four palms", saying that he is very fond of this food.

"Song's Health Department" said: "Bad: cooked goose, chicken with the same palm, plantar, wings, liver, lungs, the same genus." The goose is all cut into four Xuan, and it is badly sealed, and it can stay for a long time, and it is suitable for winter months. ”

Overall, it's a great winter dish to eat.

After it is done, it is sealed and can be stored for a long time.

If it is stored for a long time, it will have a unique flavor.

However, it's good to eat it right away.

After the goose paw is washed, cut off the old skin and dead skin on the goose paw, cut off the tip of the claw, and cut the upper side of the metacarpal bone with a knife.

Then put it in a pot, add water and blanch thoroughly and cool with cold water.

"The bad goose paws are all cooked goose paws, so we have to cook the goose paws first."

The goose paws that had been blanched in water had lost their blood, and the fishy smell had become much lighter.

The skin on the surface begins to change slightly.

Chen Er took out the steamer, cut the cucumber and green onion into small pieces, and sliced the ginger, all spread them on the steamer.

Finally, spread the goose paws and sprinkle a spoonful of rice wine evenly.

Steam for about 50 minutes.

"In ancient times, people ate geese more than chickens and ducks."

"The goose meat is fatty, tender and juicy, and is often made into a variety of dishes."

"The ancients ate chickens and ducks, and most of the time they used them to stew soup, only drinking soup, not meat."

"Especially in the Ming and Qing dynasties, there are a lot of delicacies with goose meat as the main ingredient, and if there is a chance in the future, the anchor will make two more dishes."

Chen Er took out a small jar as he spoke.

Scoop out a large bowl of contents.

"This is an important ingredient for making bad goose paws - fragrant lees."

Fragrant grains are produced in Hangzhou, Shaoxing, Minqing and other areas. It is made by fermenting wheat and glutinous rice with koji, and is similar to the raw material for sake brewing.

When the lees are first made, the color is white and the fragrance is not strong. After aging, it gradually matures, and the color gradually turns yellow or even slightly red, and the fragrance is strong.

Generally speaking, the lees left over from making rice wine are aged for more than half a year, which is fragrant lees.