This dish with a knuckle is not only beautiful in appearance, but also ruddy and attractive in color, suitable for festive and auspicious banquets, and its taste is also amazing. Crispy but not rotten, fat but not greasy, mellow and delicious, can be called a king on the banquet.

After talking about the elbow, I have to mention another dish with strong Northwest characteristics.

This dish is gourd head.

The dish of gourd head has nothing to do with gourd.

The main ingredient used to cook this dish is the pork intestine.

The fat in the large intestine of the pig is thicker and the shape resembles a gourd, hence the name of this dish is gourd head.

The method and eating method of gourd head are basically similar to mutton steamed buns, and its basic production process is to wash the large intestine of the pig, and slice or shred it after roasting and boiling.

Put the steamed buns broken into ginkgo nuts in a bowl, then put the large intestine and the cooked pork, chicken or squid and sea cucumber slices neatly arranged on the buns, pour the boiled and specially boiled broth three to four times to make the buns in the bowl soak the soup, and then add cooking wine, seasoning water, monosodium glutamate, minced coriander and garlic sprouts, and finally pour the soup again.

This dish, when served, can be served with sweet garlic, kimchi, and spicy sauce.

It is characterized by a mellow flavor and a delicious aroma.

The pig intestine used in this gourd head made by Feng Jiao was prepared in advance in the space, so it didn't take long for her to cook this dish today, so that she could easily free up time to prepare for cooking other dishes.

Feng Jiao was busy, and she saw Xing'er bring a large pot of her peeled earth spirit fruit to Feng Jiao.

"Master, I have cut all the earth spirit fruits you asked me to peel." The little girl said crisply.

"Apricot, you're doing a great job. Next, we are going to start cooking another big dish, a large plate of chicken. Feng Jiao nodded and smiled.

Finding that Qianmo stretched his neck on the side and looked at it with blank eyes, Xing'er thought for a while and said, "Master, is it easy to make a big plate of chicken?" Can you teach me? ”

Feng Jiao's movements paused slightly, and following Xing'er's gaze, she suddenly found the long-awaited Qianmo.

When she saw this scene, she still didn't understand anything.

Xing'er wants to learn to cook this large plate of chicken, and then make it for Qianmo to eat!

"Do you want to learn? Of course, that's fine. Feng Jiao smiled.

She took out a fresh chicken that had been processed by the system in advance, cut the chicken into small pieces of one inch square, and prepared all kinds of ingredients that needed to be used, and then started the on-site teaching mode.

"Apricot, we're going to get started! First turn on the fire, put the pot on the stove, pour in the oil, and when the oil is 70% hot, pour in the white sugar. This is for coloring. After pouring the sugar into the pot, you can't stop stirring it all the time, so that the white sugar and hot oil are mixed together. Remember, don't take too long, otherwise, the sugar will be bitter and the color effect will not be too good, which will affect the image of the whole dish. ”

"Xing'er, come and see, when the sugar is boiled into this color, you have to hurry up and pour the chicken pieces in, and when you first enter the pot, you will find that the pot is crackling and turning the world upside down. The chicken pieces need to be constantly stirred so that the color is evenly colored. When the chicken is ripe, serve it out and place it on a plate. ”