It turned out that when this hot pot shop first opened, business was average due to weather and other reasons, and it was in a state of loss.

In order to make some changes, Zhu Laishun, the big boss of the hot pot shop, and several shareholders have come up with a preferential activity.

That is to come here to eat hot pot and barbecue, and everyone can eat unlimited dishes for a day except meat for only 20 yuan.

The goal is to accumulate diners and gain a good reputation.

Try this promotion for a month, and then slowly restore the price when the big guys like to eat the hot pot here.

They are also prepared for losses in the early stage, thinking that as long as everyone likes the hot pot, they can earn back several times in the autumn and winter.

The event was very effective at first, from a dismal business to hundreds of customers a day.

Even on the best day of business, there were more than 800 people, and in this way, business seemed to be better than everyone expected.

Unexpectedly, there are unforeseen circumstances, half a month ago, a third master Niu came, with a group of people, to forcibly collect any safety fees.

And it will take two hundred and two months as soon as he opens his mouth, and the shopkeeper Fu followed Zhu Lai to talk to them, but he was punched and kicked by them.

After Zhu Laishun was beaten, he was indignant and went to report to the official, but the government didn't pay attention to him at all, and the official sent him out.

It turns out that this Niu Sanye has a backer in the county government, and his sister is the wife of the main house of the official.

In this way, Zhu Laishun also accepted his fate, feeling that although one hundred taels was too much, he still agreed to pay it for the safety of the store in the future.

But several other shareholders were not happy, and after getting this preferential activity, the store would lose more than 20 taels of silver every day.

If you pay such an expensive peace money, you will lose a lot, not to mention that this peace money still has to be paid all the time.

The vast majority of those who come here to eat are just fresh and curious, and many people come in without ordering meat and eating and drinking.

Even if a person eats three or four catties of vegetables, he will not be old or young after eating for a day.

There are also some people who choose expensive vegetables and eat them hard, and those cheap cabbage, radish, sunflower and festival vegetables are not touched.

Moreover, some of them can eat from noon to night, resulting in some people being able to eat sixty or seventy yuan a day.

If Zhu Laishun continues to insist on paying this Ping An money, other shareholders will withdraw their shares and let Zhu Laishun compensate for the loss.

Zhu Lai was worried, but he thought he was just a civilian, how could he dare to fight with Niu Sanye's people?

Such a head snake is really going to make a big deal, and if you're not careful, you may let yourself go to jail!

Zhu Laishun thought that this peace money should be out of his own first, and he should spend money to buy peace.

Anyway, the business is not bad now, and when the weather cools down in a few months, you can make it back.

But I never expected that the third master of Niu brought a group of people to dinner a few days ago, and suddenly fell in love with Zhu Laishun's sister Zhu Xiaoqi, who was helping in the store.

Just yesterday, when the shop was closing, he came again.

If he couldn't force it, he robbed Zhu Xiaoqi away, saying that he wanted to be his sixth concubine.

Zhu Laishun saw that his little sister was robbed, how could he stand this anger, so he took a kitchen knife and went out to fight with Niu Sanye, but where were those rogue opponents.

He was beaten half to death and passed out.

and Zhu Laishun's two cousins were also injured, and the three bosses are all injured and can't get out of bed now, and the other two partners are afraid and don't dare to show up.

If something like this happens, what else do the shopkeepers and the guys have to do business?

This morning, he sent the guys back first, and waited for Zhu Laishun to get better before making a decision.

"Alas, misfortune doesn't go alone, Master Zhu is a good person, but it's a pity that his life is not good...... And Miss Zhu, I don't know what's going on now, woo......"

As he spoke, the shopkeeper of Fu actually howled and cried.

After listening to Shopkeeper Fu's explanation, Ye Qing and his entourage all looked gloomy, especially Huo Zimeng, who was even more angry, his eyebrows upside down, and his face was pale.

He clenched his hands into fists, his bones rattled, and roared loudly: "I can't imagine that there is such a bully in the place where the saint was born?

What kind of official is the person behind Niu Sanye, who dares to shield the bully in this city like this! ”

Qian Junbao and Ye Qing glanced at each other, then looked at the shopkeeper Fu and said, "Shopkeeper Fu, don't be too sad."

You see, we've all braved the heat here, and we're hungry now, so if there's anything to eat in the store, we'll make some of them.

Let's eat and drink to our heart's content first, and then, let me tell you, this big brother knows many officials who are bigger than this Zhicheng County Lord.

And he also has a group of brothers with good skills under him, as long as we are happy to eat today, he will definitely help you rescue Miss Zhu, and let the bully receive the punishment he deserves. ”

Qian Junbao's words not only made Huo Zimeng stunned when he heard it, but also made the shopkeeper Fu twist his head and be suspicious.

He looked at Huo Zimeng, and then at Qian Junbao, and saw that he was handsome, dressed magnificently, and looked like a nobleman.

Looking at the other women again, they also looked very approving, and finally he gritted his teeth, holding the determination of a dead horse as a live horse doctor, and wiped his eyes with a handkerchief.

said: "This son and this warrior, if you can really save our young lady, don't say that you have to eat a good meal."

Even if you come to eat every day, presumably our Boss Zhu will agree! ”

After he finished speaking impassionedly, his face soon flushed again, and he said embarrassedly: "It's just that if you don't hide it from the guest officer, if you want to talk about vegetables and meat, there are still some in the store."

But the cook was also sent back by Xiao Lao'er earlier...... It's okay for the little old man to settle accounts, but he is really not good at cooking...... Look at this ......"

After speaking, Old Man Fu's tears were about to fall again, and he looked at Qian Junbao with a worried face.

When Ye Qing heard this, he glanced at Qian Junbao, and then said, "If you have a dish, I'll cook this meal!" ”

After speaking, she turned her head to look at Huo Zimeng and said, "Zimeng, since my father-in-law has agreed to this matter, I still hope that you can do your best to help, if you need anything, just ask me." ”

Huo Zimeng saw that Ye Qing agreed, and suddenly said arrogantly: "There is no need for anything, the little one will go out for a run, and he will come back in half an hour, maybe he can catch up with the delicious food made by his wife!" ”

Ye Qing nodded and said with a smile: "I will definitely keep your share, you can go, it's hard work." ”

Huo Zimeng hugged his fists towards Ye Qing and Qian Junbao, and he was not verbose, and quickly ran out.

Ye Qing's eyes turned to the shopkeeper Fu, whose face had recovered a little, and waved his hand: "Shopkeeper Fu, could you please take me to the kitchen and help make the fire by the way?" ”

When Old Man Fu heard this, he quickly came back to his senses, nodded like pounding garlic and said, "Okay, okay...... I'll take you there......"

There was no need for Ye Qing to say anything, Dongqu followed behind Ye Qing to help, Lin Qingqing and Shi Yushang also wanted to go, but Ye Qing stopped them.

If Lin Miaomiao was not watched closely, it would be easy to do something stupid, and Shi Yushang was a pregnant woman.

I can be busy on my own, and now having two helpers is enough.

After a while, the shopkeeper of Fu already knew Ye Qing's identity, and he took Ye Qing to see the meat, vegetables and fruits in the kitchen, and made a brief introduction.

"Mrs. Qian, this mutton is a kind of meat called big-eared mutton raised from the north, the mutton has no smell, the meat is slag, and it is not greasy.

After boiling with more than a dozen kinds of condiments, the soup is delicious and has a pleasant aroma.

There is also this Wujin pig, a kind of black pig raised by the people of Sichuanzhou, each of which is no more than 100 catties.

They are raised at the foot of the mountain with wild vegetables, buckwheat, corn, sweet potatoes, etc. as food.

It tastes delicious, has a firm texture, and has a special aroma. I heard that the people in Sichuan still call this kind of little pig ~ fragrant pig. ”

Ye Qing flipped the pork with her hand, and bowed her head slightly, she had also seen this kind of pork in later generations, and it tasted really good, and the hind leg meat of this pig was still the raw material for Xuanwei ham.

Moreover, a famous braised pork in Hunan cuisine is also made of this kind of pork, and there is also Wujin Pig Tuotuo Meat of the Yi Torch Festival, which is also made of this kind of meat.

In addition, the ugin pigs raised in this environment in ancient times will only taste better than those raised by later generations.

The shopkeeper introduced some condiments in the store, took out Zhu Laishun's secret hot pot base and marinated pork and fish seasonings, and went to the fire.

Ye Qing and Dongqu first washed and cut all kinds of vegetables and meat, and after more than two quarters of an hour, twenty kinds of hot pot dishes and barbecue skewers were ready.

She also found that there are many fresh lotus roots here.

Eating fresh lotus root in winter and digging lotus root with cold sauce in summer is the favorite dish of Zhicheng people.

After the summer rains, it is the golden time to pick lotus roots, and follow the long stems of lotus leaves curled up into a line, down to the roots in the silt.

There are two lotus root seedlings connected to the rhizome, and the one that is broken and pulled up is the lotus root.

Immediately afterwards, Ye Qing was busy with the dipping sauce again, first mashing the garlic with a garlic mortar, adding a small amount of salt, and then adding soy sauce, salt, and sugar.

Add sesame oil, mix well, add a small amount of cold boiled water and mix well.

A portion of garlic is ready.

This is a kind of dipping sauce for mutton shabu that Ye Qing likes to eat, and other dipping sauces are also prepared in the kitchen, so Ye Qing doesn't need to make it anymore.

If you want to say that this mutton hot pot, the most famous one belongs to the copper furnace old hot pot called Donglaishun in later generations.

Donglaishun has a long history, the founder is called Ding Ziqing, and in his early years, he was a coolie who went to the city to stack loess.

At first, he just made some mutton soup, haggis, etc., and later introduced "shabu mutton" to the store.

Ding Ziqing introduced the flavor of mutton shabu into the store, and after careful consideration, the mutton shabu meat is tender and delicious, mainly relying on the fine selection of materials, fine processing, and complete condiments.

Let's start with the selection of meat.

Only small rams that have been cut for a year to a year and a half are used.

This type of sheep is castrated when it is just weaned and loses its reproductive function.

Therefore, the meat is delicate and has no fishy smell.

A sheep can be used for shabu mutton only in five parts: upper brain, cucumber strips, grinding crotch, big three forks, and small three forks.

Let's talk about cutting meat.

In the past, there was no cold storage and refrigerator, and Donglai Shun cut mutton and paid attention to knife work and appearance.

Therefore, the lamb must have a certain hardness to cut.

On August 15 every year, when Donglai Shun adds mutton, he goes to the Donghuamen Ice Kiln to retrieve the stored ice, and compacts the selected mutton with a layer of meat and a layer of ice so that the cut meat slices are tangible.

Ding Ziqing also used a lot of money to poach a famous chef with exquisite knife skills from Zhengyanglou Restaurant outside the front door to help pass on his skills.

This master of shabu mutton has made a standardized rectification of the origin of the sheep, the parts of the meat used, and the method of cutting the meat.

The cut out lamb slices are spread on a blue and white porcelain plate, and the patterns on the plate can be faintly seen through the meat.

Later, in addition to eating shabu-shabu, the addition of roast mutton is also very distinctive.

A large round table, hollowed out in the middle, sets up an 80-centimeter-diameter barbecue rack.

The noodles of the barbecue rack are welded with iron bars and edged with iron sheets, which is very exquisite.

In addition, the seasoning is mainly sesame paste and soy sauce, supplemented by soy tofu and leek flowers, shrimp oil, cooking wine, and chili oil, forming a unique flavor of salty, spicy, marinated, dregs and fresh, which quickly became famous in Beijing.

This mutton hot pot restaurant has not only become a place frequented by ordinary people, but even some dignitaries, literati and writers often come and go to taste the special flavor of mutton shabu.

According to Ye Qing's look at the various spices in the store, it is estimated that Zhu Laishun also learned this craft.

The dignitaries and nobles of the Daewoo Dynasty all like to eat mutton and cheap pork, and business is naturally booming in places like the capital.

Then it is natural for Zhu Laishun to want to open a family in his hometown.

It is very important to eat mutton hot pot to make soup, and a pot of soup determines half of the taste of mutton in the back.

Sheep bones, sheep scorpion meat into the pot before the first two crucian carp fried, the fish and sheep in a pot, is the old saying of a "fresh" word.

Wrap the fried crucian carp in clean gauze, add the pork bones, and cook them together.

After the fire boiled for half an hour, the soup continued to boil on a low heat until it turned white.

Add some rapeseed oil to the pot and stir-fry the ginger until golden brown.

Add a little salt, pepper and fennel powder. After exploding, you can pour the soup into it and boil, and after boiling, the soup is still very white.

Add an appropriate amount of salt and a little fennel and pepper, just a little bit to start the pot, and then enlarge the green onions.

When making mutton soup, you generally don't put coriander in the soup, and if you put coriander, it will cover up the aroma of mutton soup.

Since there is already a base prepared by Zhu Laishun, there is no need for Ye Qing to fry the hot pot in a low-key manner, and other dipping sauces are also prepared here, as long as they are put in a small bowl, they can be used.

Knowing that the big guys were hungry, Ye Qing made green onion egg cakes as a staple food and served them out first.

Then Ye Qing started to roast the Ugin pork again, and put the large pieces of Ugin pork that had been skewered and roasted directly on a charcoal fire with barbed wire.

Ugin pork has a tough skin, so it doesn't need to be turned all the time, but after roasting for a while, then slowly turning again, and it doesn't need to be oiled and seasoned all the time like other barbecues.

At the same time as roasting the pork, she quickly grilled hundreds of skewers of lamb and asked Dongqu to take out for the big guys to eat first.

Then she roasted a rice cracker made by the locals called Huangqiba, and roasted some cucumber slices, eggplant with garlic and meat foam.

Seeing that it was almost enough to eat, she made winter melon and fish meatball soup, delicate and white grass carp meat, chopped into puree, added a little seasoning and dug it directly into balls with a spoon, and put it into the boiling water where the winter melon was put and boiled.

Wait for the meatballs and winter melon to cook, take them out directly, then add the flavorful fresh soup, and sprinkle a little chopped green onion when it comes out of the pot.

Ye Qing said to the old man Fu who was still burning the fire: "Okay, shopkeeper Fu, you can take out the hot pot, it's been more than half an hour, they shouldn't be able to wait!" ”