After adding rock sugar to the beef broth, the syrup melts and the whole pot of beef is colored, and the whole soup base adds a layer of bright color.

The fragrance became stronger and stronger, and Zhou Anfu took a deep breath.

He didn't want to steal the teacher, just like he thought Zeng Hongxia's crayfish was delicious, and thought that he could make it himself.

I am making fat rice noodles, it is enough to concentrate on one line, and if I want to get involved in anything else, it must be in vain. Zhou Anfu has always firmly believed that a person can only do one thing seriously, and if he thinks too much nonsense, he often achieves nothing.

Therefore, Zhou Anfu has only made fat intestines for so many years.

Rongzhou has a heavy population and likes to eat big oil and spicy things.

There are hot pots everywhere.

It can be said that if you don't eat for three days, you will panic.

Hot pot deserves to be the best and first position in the hearts of the people of Rongzhou City, and it is absolutely unshakable. In the face of such fierce competition in the hot pot market, Zhou Anfu didn't want to get involved.

Because, he thinks that in Rongzhou City, the only thing that can compete with hot pot.

It's fat sausage.

The Zhou family made fat sausages and passed them to Zhou Anfu, which is already the fourth generation.

Fat intestines are the water of pigs.

In the past, people didn't eat it and threw it away.

Later, some people from poorer families went to the slaughterhouse to collect pig offal to eat.

Among them, the pig's water was the favorite of the poor people of that year.

At that time, they would stand at the door of the slaughterhouse, wait for the entrails to be thrown, and then rush up. Zhou Anfu's grandfather is one of them.

At first, he took those fat sausages back, and he didn't know how to get them.

After washing it many times, there is still a strong smell of water.

This taste is difficult to eliminate, and the grandfather of the Zhou family later thought of a general way, cleaning it with green onions and tangerine peel, adding starch, and grabbing and stirring together.

Just hold on to it for thirty minutes, and then rinse it under the tap.

The fat sausage that is taken care of in this way has less of the original taste. When boiled in a large pot, the soup becomes milky white, like a milk soup.

After simmering for three hours, the fat intestines have become quite soft.

Scoop it up and cut it into small pieces.

Put a little red oil and sesame oil on the cold salad, and serve it with shredded cucumber, it is an excellent delicacy.

When eating cold fat sausages, there is another bowl of fat sausage soup, the original soup turns into the original food, and the little oil beads in the stomach are all made up for after eating these things.

This cold salad is suitable for eating in summer, and it is a little cold in winter.

So, the grandfather of the Zhou family thought about it and made a dish suitable for winter, fat intestine fish.

The fish was a wild crucian carp caught in a small river ditch the night before.

After killing, wrap it in a layer of flour, put a little vegetable oil on it, and fry it on both sides repeatedly until golden brown. After that, the fish is boiled in water, and the fish and fat intestines are boiled together.

The dishes that are placed under the pad are bean sprouts and blood wang, the bean sprouts are crispy and the blood is delicious.

Remove from heat and drizzle with a layer of hot oil.

The scent suddenly spread throughout the room.

The fresh wild crucian carp, with its fresh and tender flesh, is definitely not comparable to the farmed crucian carp in the fish soup later. The soft and glutinous fat intestines are boiled together with the crucian carp, and the umami produced by the fusion is exceptionally delicious.

After a long time, the grandfather of the Zhou family invented more ways to eat fat intestines.

Marinated, scallion, and braised ......

After someone had eaten the fat sausage he made, he suggested that he set up a stall to sell it.

At that time, the grandfather of the Zhou family was working at the wharf, and several children had to be fed, and his life was very poor, so he adopted the opinions of others and went to the street to set up a stall to sell fat sausages after work every day.

Fat sausage was a rarity at the time.

Especially many people from rich and noble families have never tasted this thing.

Grandpa Zhou's grandfather sells fat intestine soup, a bowl of a few cents, the fresh and tender fat intestines are warm in winter, and they are defeated in summer, and soon, people in Rongzhou began to line up in front of Grandpa Zhou's fat intestine soup.

The business was on fire, and the job at the dock of the Zhou family's grandfather also resigned.

He asked his family to boil fat intestine soup with him, and he also took the children out to set up a stall during the day.

Later, he rented a small shop on the street.

And put all the fat sausage dishes I made before, the store is very small, but the business is full. In addition to the super high click rate of cold salad fat sausage, the marinade fat sausage and green onion roll large intestine are also in short supply.

Later, when the Zhou family's grandfather's generation came, he developed a lot of very new dishes.

Like some practices that you can hardly think of, such as rock sugar fat sausages, such as steamed casings, and rice noodles and peas stuffed large intestines, these have also become star dishes.

Then it was Zhou Anfu's father's generation.

At that time, something happened to the country, and many private stores could not be opened.

Zhou Anfu's fat sausage shop was also requisitioned into the state.

Zhou Anfu's father had to copy the old business of the Zhou family's grandfather, and went to the street to sell fat intestine soup in the middle of the night with his pick.

At that time, there were many people who worked hard.

A bowl of fat intestine soup can't meet everyone's lively needs.

The father of the Zhou family thought about it for a while, and then added some sweet potato powder to the fat intestine soup.

At first, he didn't have much hope for this thing, but he just felt that if he added it like this, the things in the soup would appear more, and a strong laborer would be full when he came to a big bowl.

Unexpectedly, the fat intestine soup with sweet potato powder tasted even more delicious.

And because there are more portions, more and more people eat them, and the requirements for taste are not the same, some require spicy, some require plain flavor, and some add more onion sprouts or something.

After a long time, the father of the Zhou family synthesized everyone's tastes, and the fat rice noodles were developed in this way.

Fat rice noodles are a thorough market snack, which was originally not able to be elegant, but after the unit was restructured, many restaurants could not do it.

The father of the Zhou family saw that it was an opportunity, so he contracted the fat sausage shop of his grandfather of the Zhou family again.

Not only that, but he also contracted the two small state-run canteens next to him, and opened them all up, making a store bigger than his grandfather before.

"Zhou Ji Fat Rice Noodles" has also grown from a small stall to a big one.

The days are getting better and better, and people's pursuit of food is becoming more and more colorful.

After Zhou Anfu took over his father's baton, on the basis of making fat rice noodles, he also inherited his grandfather's previous signature dishes.

Therefore, Zhouji Fat Intestine Noodles not only has fat intestine soup and fat intestine noodles, but also adds a series of old or innovative dishes such as cold fat intestines, intestinal silk eggs, etc.

Zhouji fat rice noodles are now a must-have in Rongzhou.

In the past, when many people mentioned Rongzhou, the first thing that came to mind was hot pot, but now, when people mention Rongzhou, they will say: "Rongzhou's hot pot and fat sausage series are the most worth eating!" ”