The dish made by Zhao Youqian is called Mao Xuewang, in which Mao refers to Mao Belly, blood is pig blood, duck blood, and Wang is the so-called intestinal Wang.

In fact, it originally belonged to the people of the wharf in Sichuan Province, because they didn't want to waste the meat that was slaughtered and went into the water, and they needed to replenish the heat to remove the moisture.

This is how this special dish was derived.

Blood, intestines, and hairy belly are all ingredients that ordinary people will not eat, or even touch.

It is precisely these heavy coolie workers who must replenish their physical strength, so they turn the things that everyone does not want into dishes, and cover up the peculiar smell with heavy taste, so that this dish has later evolved into many cuisines, and even became the origin of Sichuan Province hot pot... Mao Xuewang!

However, for Bixia Yuanjun, the peculiar smell that is difficult for ordinary people to deal with is actually not a difficult thing, and there are too many extraordinary means to get rid of the peculiar smell on these ordinary ingredients.

It's just that Zhao Youqian's cooking ideas and skills still surprised her greatly.

You must know that in this world with an oriental background, the importance of society has always been deeply rooted in the hearts of the people.

Using things like flour just to get rid of the smell of the ingredients is a waste of food for many people.

It is difficult for a wealthy and noble family to have such a culinary inheritance.

Or maybe there's a world that doesn't worry about these grains at all.

Zhao Youqian didn't know what Bixia Yuanjun was thinking, so he rubbed the fat intestines with flour mixed with old vinegar for a long time, and then washed them with water several times to remove the flour and the odorous mucus on the fat intestines.

Only then did he move on to his next move.

Don't look at the fat sausage is the first to be processed, but also because this ingredient is quite time-consuming and energy-consuming.

Naturally, you have to take care of everything first, and then the cooking will be easy.

At this time, you don't have to think about rules such as cleaning the vegetables first and then dealing with the meat.

Because this can not be used on a cutting board, even if it is used, it is also to deal with some spices, vegetables, etc.

Wash the fat sausage, put it directly into the cauldron, add water and wine to blanch, of course, ginger slices and green onions are indispensable.

Blanching in cold water can remove the odor on some fat intestines again, and when it is boiled very white, expanded, and the water boils for three or five minutes, the fat intestines are fished out, and the water and ingredients blanched in them are removed.

Then you can start marinating this fat sausage.

To make this dish, the fat sausage must be marinated, whether it is white marinated or red marinated, it is always good after a long time of boiling and marinating.

One is that it can remove the taste of fat intestines more cleanly, and leave some unique aromas of fat intestines, and the other is that the cooking time of fat intestines is too short, so it is easy to chew constantly, of course, some people like this kind of chewing taste, which varies from person to person.

For Zhao Youqian, he still likes the feeling that the fat intestine has a slight taste, but it is rotten after a few chews.

This is the best taste, so he naturally chose to marinate it.

There are many spices in the kitchen of the palace of Taishan Mansion, such as the common star anise, cinnamon, cumin, angelica, licorice, etc., which are not only spices but also medicinal materials.

There are also some brought by Zhao Youqian, similar to peppercorns, not that there are no here, but some origins have requirements, and there is no such eagerness to find a replacement in a short period of time, so Zhao Youqian chose to get some substitutions from the Heavenly Pavilion.

Wrap it in a cotton sand cloth and soak these spices in water to remove some of the flavors, and soak them for a while to make the flavors of the spices better integrated and easier to come out.

At this time, the pot that had been blanched before had also been boiled dry, so Zhao Youqian directly put a small spoonful of vegetable oil, and then sent a small bowl of rock sugar down to fry the sugar.

Generally speaking, as long as it is a fired dish, it needs a dark sauce, and sugar color is indispensable.

When marinating vegetables, marinating with sugar color will make the dish more red, of course, if you want to achieve a very red brightness, you also need to add some red yeast rice or gardenia and other ingredients.

After all, Zhao Youqian is a Mao Xuewang, and he does not have such strict requirements for color, and perfection will make the roughness of this Jianghu cuisine much less flavorful.

While making food, you also have to deal with the spirit of the dishes, which is also a point that Zhao Youqian realized after he became a Lin-level chef.

Not all transformations and refinements can make recipes or dishes show a new look, only after understanding the spirit of this dish, and then starting to transform and improve, is the real connection between the previous and the next, and the spirit of the spirit inherited.

This time, his spicy version of the boiling hell pot was inherited from Mao Xuewang, slightly improved, but it did not lose the rugged and bold spirit of the rivers and lakes.

Only in this way can this dish have its own unique taste.

...

Stir-frying sugar color is not a complicated kung fu, at least Bixia Yuanjun also knows it.

But watching a chef like Zhao Youqian fry sugar is definitely a pleasing thing to the eye.

Just when the vegetable oil was slightly smoking, the rock sugar was put in, and the spatula in his hand was constantly stirring in the big iron pot, and the rock sugar was quickly broken, and the temperature of the bottom of the pot was evenly heated on the rock sugar when stirring.

The syrup, visible to the naked eye, begins to form a swirl in the bottom of the pan and in the oil.

Gradually from a pale burnt yellow, to brown, and then to the bubbles.

When those bubbles disappear and all the syrup quickly expands densely, it is the perfect time for the sugar to color.

It was at this time that Zhao Youqian quickly added the fat intestines, and after several times of flipping and stir-frying, the sugar color was extremely evenly wrapped on the entire fat intestines.

And when the sugar color is on the table, just enough water to add all the fat sausages, with soaked spices, green onion and ginger, and some wine.

It can be said that this fat sausage only needs to be slightly seasoned at this point, and then wait for enough time to make it absolutely delicious.

This point, Bixia Yuanjun can definitely judge it.

'This young man's craft... It's amazing! ’

couldn't help but praise in his heart, Bixia Yuanjun watched Zhao Youqian add salt, autumn oil (the best soy sauce in ancient times), then closed the lid and waited for the fat intestines to come out.

"Is there just a waiting time for this dish?"

asked in a low voice, and Bixia Yuanjun was also quite curious, what kind of dish Zhao Youqian was going to make.

You must know that it took so much effort for Zhao Youqian to deal with one ingredient.

"Yuanjun don't worry, this dish is just a little troublesome... When the fat intestines are marinated, the rest will be done quickly..."

As if sensing the worry in Bixia Yuanjun's heart, Zhao Youqian turned around and glanced at the goddess with a chuckle.

After a word of comfort, he turned his attention to the remaining ingredients...