"Lao Wang, come here, this is Huang Yiyun, Miss Huang, this is Lao Wang, the chef of our big bowl of dishes, Lao Wang, you and Miss Huang learn a dish today." After the shopkeeper Zhang took Huang Yiyun to a small kitchen, he waved to Lao Wang and introduced the two of them to each other.

Huang Yiyun and Lao Wang glanced at each other, and each smiled with their chins, which could be regarded as greetings.

"Don't ask, just see how she does it." After seeing that Lao Wang was going to ask something, Shopkeeper Zhang hurriedly waved his hand at Lao Wang.

Lao Wang in the kitchen didn't ask any more questions, and looked at Shopkeeper Zhang and Huang Yiyun on the side.

"To make pork offal, you need pork intestines, pig lungs, pig liver, pig blood, and a small amount of pork belly and lean meat."

"Pig blood and pork belly are ready-made, and today the pig was killed in the backyard, I'll go and take a look, and get the pig's small intestine, pig liver, and pig lungs." As he spoke, Lao Wang walked out, and after a while, he brought a pair of pig intestines, pig liver, and pig lungs.

It's just that the pig is particularly fishy, and Lao Wang and the shopkeeper Zhang smelled it, frowned, and covered their noses with their hands.

Huang Yiyun's face did not change and he took the pig's small intestine and pig lungs from Lao Wang's hands.

After washing the pork lungs with water several times, cut them into several pieces, marinate them with cooking wine, green onions, ginger and garlic and a little salt and set them aside for a while.

Later, after seeing a lot of plant ash next to a corner of the kitchen, Huang Yiyun turned around in his heart, and then patted his head with joy on his face.

However, the shopkeeper Zhang and Lao Wang on the side were startled when they saw Huang Yiyun slapping her forehead.

After that, I grabbed a large handful of plant ash and sprinkled it on the pig's small intestine, then poured cooking wine, and then kept rubbing the pig's small intestine with my hands to rub the fishy smell away.

After washing it several times, the pig's small intestine is cleaned, cut into several sections, and marinated for a while with cooking wine, green onions, ginger and garlic and a little salt.

After that, cut the pork liver into thin slices, cut the pig's blood into pieces, cut the ginger and garlic, and set aside for later use.

"Not to mention, after this pig's small intestine has been washed with plant ash several times, the fishy smell is not so strong, it has faded a lot." Shopkeeper Zhang said to the old king.

After the ingredients are ready, the pig's small intestine and pork lungs are also marinated for a while, and the time is almost later.

Bring water to a boil and put the pig's small intestine and pork lungs under cold water.

Put cooking wine, green onions, ginger and garlic and two packets of spices, boil over a fire, and then slowly simmer over a simmer.

After boiling for nearly a quarter of an hour, Huang Yiyun put a little salt down, then put soy sauce to color, and after cooking for another quarter of an hour, you can get out of the pot and control the water and slice and start frying the pork offal.

It's just that with the boiling of the pig's small intestine and pig lungs, after the spices are put down, the taste becomes more and more fragrant, and soon fills the entire kitchen, attracting frequent sideways glances from the chefs in the big kitchen next to it.

Huang Yiyun smelled the spicy smell, and showed a trace of pity on his face, in this taste, there is less fragrance, and the taste of tangerine peel, pepper, cardamom, sand kernels and Shannai marinated is even better.

Huang Yiyun saw that it was almost cooked, took it out to control the water, cooled it, and then cut a little pig intestine and pig lungs and put it aside for later use.

"Uncle Wang, what's going on with these things? What is it for? "On one side of the stove are cooking wine, soy sauce, salt, and chili powder, and there are two jars of things.

One jar is some crimson powder, and the other jar is black, which seems to be a seasoning of old soy sauce, Huang Yiyun asked a little ignorantly.

"This is a combination of noodles, put it down when stir-frying, it can make the dish more delicious, this is sour sauce." Lao Wang pointed to the two jars and explained.

Huang Yiyun took out a little one by one and tasted it, the powder is similar to the chicken essence in the previous life, which can improve freshness, and the sour sauce is equivalent to vinegar, which can be fishy and used to make some special dishes.

Huang Yiyun had a plan.

Heat the oil, after the oil boils, put a few slices of pork belly down, stir-fry a few times, then put lean meat and pork liver down and stir-fry a few times, until it changes color, then put the pig's small intestine and pig lungs to fry together, put salt, ginger, garlic and dried chili powder halfway, fry until it is broken, then put water to cook for a while, and then put in pig blood.

Before it comes out of the pot, Huang Yiyun puts down the powder to enhance the flavor, and stir-fry a few times to get out of the pot.

"It's finished."

"It's so simple, Lao Wang, you can learn it." Shopkeeper Zhang felt that it was simple, as if it was no different from Lao Wang's stir-fry in the past, and it cost three hundred copper plates to ask Huang Yiyun to teach a dish, and suddenly Shopkeeper Zhang asked with some distress.

"Shopkeeper, it's almost time, it's time to learn." Lao Wang nodded.

There is no special technical content in stir-frying pork offal, the only thing is to deal with the pig's small intestine and pig lungs cleanly, and there is no peculiar smell.

"Taste one or two." Huang Yiyun found three pairs of chopsticks, and one handed a pair of them.

Huang Yiyun picked up a piece of pig intestine to eat, the pig intestine was boiled for a long time, and after the salt was stir-fried to improve the freshness, the entrance was spicy and chewy, and there was a unique taste, the pig's blood was smooth and tender, and the pork liver was crispy, which was very delicious.

"Not bad. It tastes much worse than pork. Shopkeeper Zhang asked with bright eyes.

"Shopkeeper, what do you think of the price of this dish?" Lao Wang asked.

"It can't be too expensive, it can't be too cheap, the shopkeeper will know the cost." Huang Yiyun said loudly.

After looking at the small intestines and pig lungs that still had a lot of pigs, the shopkeeper quickly calculated in his heart.

That pair of pig intestines and pig lungs and pig livers can also do more than ten or twenty bowls of pork vegetables, according to the market price, a pair of pig intestines and pig lungs can be bought with roughly eight copper plates.

Pork liver is also cheap, a pair of five or six copper plates, a little pork belly and leanness, it is estimated that there are only three or four copper plates.

This is calculated, and the cost price of this bowl of pork offal is five or six copper plates, and the cost of about eight copper plates is about eight copper plates if you count the artificial seasoning.

And, the most important thing is that this pork offal is not worse than a small fried meat, speaking of taste, for people who often eat meat, eating a bowl of pork offal has a unique taste in it.

The price of a bowl of stir-fried pork is 25 copper plates per piece.

"It's the price of a bowl of eighteen copper plates." The shopkeeper Zhang immediately clapped his head.

Later, when Huang Yiyun left, he told the shopkeeper Zhang that he could set special dishes every day, and the special dishes were much cheaper than in the past and sold to guests.

After that, when a lot of money is introduced, the dishes will be delivered.

Promote member customers and cultivate loyal customers.

At the end of the year, the three people with the highest number of customers who spend money at the restaurant will be selected, and after the next year, a table of wine will be given to them.

As for the dishes of the banquet, the shopkeeper can give them according to the situation.

As long as it is a person, whether it is a modern person or an ancient, how can there be a reason to be cheap and not greedy.

It's just that what makes Shopkeeper Zhang very happy is that he didn't expect that he would implement Huang Yiyun's approach, and the business of big bowls of vegetables will rise every day.

The flow of customers increased sharply every day, and after the business was good, I also invited a bookkeeper.