The control of time has never been difficult for a chef like Zhao Youqian.

Completing all the projects step by step is almost the basic skill of a culinary expert like him, and Bixia Yuanjun is worried that it will make his father wait too long and it is completely redundant.

Of course, Zhao Youqian can also understand Bixia Yuanjun's worries, after all, it really takes a lot of time to deal with fat intestines from scratch.

But it's only the fat intestine that needs to go to such a great length.

The rest of the pork liver, pork loin and other things, with knife work, and scratching and washing, can complete all the processing.

What really takes time... It's still stir-fried!

The key step in making the boiling hell pot, or Mao Xuewang, is also a step that can be replaced by hot pot ingredients in the original world, or in the food world.

In today's world, there is no alternative way, you can only honestly fry the ingredients and fry the hot pot ingredients.

And this is also a step for the Great Yan Stone Cauldron to show its power, of course, it has not yet reached that step, Zhao Youqian is still dealing with some spices.

On the basis of the spices used to marinate fat sausages before, more than a dozen spices such as monk fruit, lemongrass, and angelica are added, and this time they cannot be soaked in hot water.

Some high-grade liquor is specially made from the Zhutian Restaurant, cleaned with these high-grade alcohol, and at the same time soaked in these spices, so that the aroma substances can be released to a greater extent, and there is no need to worry about the long time of stir-frying, which will over-ripen these spices and produce bitterness.

Of course, as soon as these high-grade liquors appeared, Bixia Yuanjun showed a trace of surprise.

couldn't help but step forward and ask Zhao Youqian to leave some, so that she and Taishan Fujun could taste it, and by the way, figure out how to make it.

Don't look at the fact that the development of this world is not high, but with extraordinary power, it is not difficult to truly restore the high liquor produced by the distillation method.

It's just that no one ever thought about it.

Now that there is a finished product, it is not difficult to make it naturally.

Zhao Youqian finished processing all the spices here, and the remaining tempeh, dried chili peppers soaked in water, Sichuan peppercorns, and green onions, ginger and garlic were all packed in small bowls.

Don't look at Zhao Youqian's first handling of these things, in fact, he is just preparing, after all, the spices and chili peppers still need a little time to soak.

This gap is the time to deal with the pork liver and pork loin.

Fortunately, the reserves of these two ingredients in the cold storage of this kitchen are not small, and Zhao Youqian has a lot of choice, so he got four pork loins and a liver tip.

Don't look at the weight, but it is the result of his excellence.

There are not many ingredients that can get into his eyes, and it is good to be able to get so many of them.

After all, this kind of offal and hairy belly, yellow throat and the like are different as long as they are freshly cleaned, and they also need a certain slaughtering technique to make the taste excellent.

Of course, in terms of these details, it is useless to inform Bixia Yuanjun, what Zhao Youqian can do is to let her see clearly how she handles these ingredients.

How could he not understand Taishan Fujun's thoughts, but compared to the relationship between men and women, he would rather teach this noble lady some details of the cuisine, so that when Taishan Fujun tastes these offal in the future, the cuisine will be delicious to a higher level, which is more in line with his heart.

"Yuanjun is optimistic, these two ingredients are actually similar to each other, and they are much simpler than fat intestines, if Fujun wants to drink wine in the future, then after processing it like this, add some spicy seeds, and stir-fry with onion and garlic!"

Shaking the tip of the liver in his hand, Zhao Youqian showed a smile to Bixia Yuanjun.

It is also a signal to this noble lady to see more clearly, don't miss the details.

With her cultivation, she won't forget it after seeing it once, and as for how much taste she can restore, it depends on the dedication of Her Excellency Bixia Yuanjun.

The liver is the most fishy smell in all kinds of animals, but the taste is also a very special part, which is different from the crisp and tender that the kidneys generally pursue, the liver requires a soft and crispy taste, and a slight feeling of slag.

It is also necessary to retain a certain taste of the liver.

This is the special thing about processing, and the liver generally retains more blood, when cleaning, you must remove the clean blood, otherwise the fishy smell can not be taken off no matter how seasoned.

Zhao Youqian wanted to teach Bixia Yuanjun the method of removing the fishy liver and cleaning it.

The tip of the liver is also the most tender and crispy part of the whole liver.

When you want to deal with it, it's actually not too troublesome, the first thing is to slice, it doesn't matter if it's a smooth or negative texture, but it must be a little thinner.

The thickness of two millimeters is the best, and three millimeters is the limit, so that the cooking time can be shortened, the tender and crispy taste can be maintained, and by the way, the blood can be removed to the maximum extent when washing.

And there is a small skill in cutting pork liver, which is also shown by Zhao Youqian to Bixia Yuanjun, the knife is taken quickly and thinly, and the blade is naturally the foundation, and a piece of it will come out as soon as it is pulled and pushed, and it is also the key to the technique if you can't use the third knife.

But the real trick is to turn the pork liver over every five or so slices, so as to keep the whole pork liver thin and evenly cut.

You must know that when the knife is cut, the blade will still be slightly inclined to the end, which will make the pork liver on both sides, and one side will always be slice more.

Turn it over and cut it from time to time, so that after the whole pork liver is cut, the liver slices will also maintain a consistent thickness, so that when ripe, the taste and taste will remain at the same level.

After cutting the tip of the liver, the cleaning is also particular, because the Taishan Mansion will naturally not have carbonated drinks like beer, so Zhao Youqian used water plus salt and high liquor to carry out the first two scratches and washes.

Be sure to grab a large amount of blood water, and then wash it with water, it takes at least five times before and after, and the first two times you need to add salt and liquor to wash away the fish.

This step has been grasped until the water is washed, and when the water is washed, what comes out is clean water, and there is not too much blood and water.

It means that the pork liver slices have been cleaned, squeeze it slightly to remove the excess water, otherwise it will not taste and will not hang the pulp when marinating later, you can use a colander to put it on the net and drain it again.

Then it's time to deal with the kidneys, this one ingredient is much simpler, and Bixia Yuanjun didn't deal with it less before.

Slice the kidneys from the middle, divide them in two, remove the white girdles inside, that is, the pipes of the kidneys and the like, and leave nothing at all, leaving only the blood-colored fleshy part of the kidney.

Then, in two directions, cut out a 45-degree oblique knife, cut the waist slice into a chrysanthemum knife, and then cut off.

The cleaning steps are basically the same as the processing of pork liver, the same is salt and white wine to grab and wash twice, wash with water until there is no blood, squeeze off the excess water, put it on a colander and wait for the water to drip again.

It can be said that the ingredients that need to be prepared for the whole dish are basically completed.

And when it comes to this step, the marinated fat sausage in the cauldron also begins to exude a special fragrance of spices and organs.

For a while, the entire kitchen was filled with an attractive aroma, which made Bixia Yuanjun's cheeks a little crimson...