Hearing the people's comments on Zhang Hui with his own ears, Ling Yuan finally relieved himself.

Together with everyone, he went to the Immortal Cultivation Association in Peacock City, and through the documents there, he had a more comprehensive understanding of Zhang Hui's political achievements and achievements in Peacock City.

Ling Yuan was busy dealing with business, Feng Jiao entered the space, first looked at the situation of the little fire fox, and then put on the clothes and shoes that Qian Mo and Yun Shen had just bought for him on the street, and then began to prepare to cook the nine-turn large intestine.

Feng Jiao carefully washed the mucus of the fresh pig intestine with clean water, sprinkled salt and flour on the inside and outside of the intestines, rubbed it with her hands, and then rinsed it with water, repeating it many times until it was completely cleaned, and quickly took out the large intestine after boiling water and scraped off the dirt on it.

After so many complicated steps, it is only the first step to clean the large intestine.

Next, she put the large intestine that had undergone preliminary treatment into a container, poured a lot of cooking wine into it, scrubbed it repeatedly inside and out, and rinsed it with water.

After that, she took out the magic weapon necessary for cleaning the large intestine when the Northeast people made pig-killing vegetables, that is, sauerkraut water.

It only takes two to three times to clean the large intestine of pigs with sauerkraut water, and the fishy smell of the large intestine can be basically removed.

Of course, Feng Jiao has another trick, which her grandmother taught her when she was very young. I love Chinese.com

Put the pig intestine washed with sauerkraut water into the rice washing water again, you can perfectly remove the fishy smell of the large intestine and make the taste of the dish better.

It takes so much effort to clean the large intestine with just a preliminary treatment, and it is difficult to cook this nine-turn large intestine into a dish full of color and flavor.

Feng Jiao put the thoroughly rinsed pig intestine into a pot of boiling water, add green onions, ginger, and cooking wine to simmer and cook, remove and cut into evenly sized, three-centimeter-long segments, and then blanch them in a pot of boiling water, remove and drain the water.

Put the wok on medium heat, pour in the lard and cook until it is 70% hot, then fry it in the large intestine until it is red. Leave half a tael of oil in the pot, put in the green onion, ginger, minced garlic to fry the fragrance, cook vinegar, add soy sauce, sugar, clear soup, refined salt, Shao wine, quickly put in the intestine section and stir-fry, move to the slight fire, burn until the soup is tightened, put pepper noodles, cinnamon noodles, sand kernel noodles, pour pepper oil, turn it evenly, put it into the plate, sprinkle with coriander powder, this process is complex and exquisite nine turns of the large intestine, this is finally cooked.

Of course, Feng Jiao didn't just do this nine-turn large intestine.

She also made gold medal braised pork, Yipin tofu, sweet and sour tenderloin, yam pork rib soup, spicy stir-fried lotus root, plus cold cauliflower, sour and hot yellow fruits, colorful seasonal vegetables and homemade big lapi, these four cold dishes, made up ten dishes, and asked Ling Yuan to simply invite Zhang Zhao, Zhang Hui and Li Mo and the three of them over, and everyone had lunch together.

At noon on this day, it was still Yun Shen and Qian Mo who represented Ling Yuan, and had lunch with Zhang Zhao, Zhang Hui, and Li Mo.

And Ling Yuan, who had never liked to eat with others, entered the space with Feng Jiao to taste such a rare delicacy as the Nine Turns Large Intestine.

The nine-turn large intestine is abnormally flexible, layered and separated. The texture is soft and tender, with five flavors: sour, sweet, fragrant, spicy and salty, fat but not greasy, fresh and fragrant, extremely palatable, and never tired of eating for a long time.