It didn't take long.

The last customers left in the restaurant invariably put their plates and bowls in the basket next to the automatic dishwasher when they finished eating.

Ren Meilan, who was washing the dishes next to the automatic dishwasher, saw it, and just smiled and expressed her gratitude to these diners: "Thank you~"

That's right.

Now she is used to some of the phenomena of "shattering and refreshing her three views" in the store!

She also clearly knows that all this is largely brought about by her boss's strong personality!

Of course.

And his amazing cooking!

"You're welcome~"

And these diners, before leaving, did not forget to say hello to Huang Tao.

"Let's go, Boss Huang, you guys should hurry up and eat! We'll see you next year!"

"Boss Huang, what you made today is also very delicious! Your craftsmanship, I really respect it from the bottom of my heart!"

"Finch, it's really amazing, I've eaten too much here with you! I can't look at the food in other places at all, hey, Boss Huang, you're going to close your business for the New Year, I don't even know where to eat tomorrow......

"Boss Huang, you must open your doors early next year! Even if you can't open early, you should open on time on the eighth day of the first lunar month, so don't delay your business hours......

Huang Ziqing also nodded again and again: "Yes, yes, it's a torment to wait for one more day!"

Huang Tao greeted the guests with a smile: "Okay, I will try my best to open the door on time on the eighth day of the first lunar month~"

"Slow down, everyone......"

Huang Tao smiled and watched them leave the store.

He began to deal with the last of his father's favorite dishes, which were his best dishes before.

Nine turns of the large intestine!

To put it bluntly, the nine-turn large intestine he made is actually braised large intestine!

There are no bells and whistles, that is, the pig's large intestine is cleaned, blanched and fried, and then braised with more than ten kinds of ingredients.

He cut off the cleaned pig's large intestine and cut it into 2.5 cm long pieces and set it aside for later use.

Next is the blanching part.

He added water to the pot, put some green onions and ginger slices in it, then put a small handful of dried peppercorns and a few bay leaves, and then poured a small bowl of white wine into the pot.

Wait for the water in the pot to boil.

Put those sliced large intestines into the pot and start blanching.

Then blanch the large intestine and drain it clean.

While it's hot, add a little dark soy sauce to it and stir carefully.

The purpose of the dark soy sauce is to make the color of the pork intestine more beautiful, and at the same time, the dark soy sauce has a strong sauce flavor, and when it is fried, the sauce flavor of the dark soy sauce will also penetrate into the large intestine.

In this way, it is also possible to remove the odor of the large intestine itself.

After all, the disadvantage of cooking in the large intestine is that the smell is too strong.

So!

From the moment of cleaning, almost every step of the operation is aimed at removing odors.

Of course.

The charm of the large intestine is also here.

If you remove the odor and let it become fragrant, the dish will be delicious!

Followed by.

He poured half a bucket of oil into the pot and prepared to oil the large intestine.

Oiling is not only to color the large intestine of the pig, but also to remove the odor of the large intestine of the pig, and then fry the excess fat in the large intestine of the pig.

Moreover, if you fry it, the surface of the large intestine will dry out slightly, and in the subsequent cooking, it will gradually become stronger, so as to make the taste better.

Wait for the oil temperature to rise to five or six percent hot.

He first poured all the large intestines of the pig into the oil pan and fried them.

"Zilazila~"

The moment the large intestine of the pig was put into the pot, the oil pot immediately became lively and made a pleasant sound.

However, because the moisture in the large intestine of the pig has been dried up before, the oil in the pot has not exploded.

He picked up the spatula and gently turned the pig's large intestine inside the pot.

The remaining peculiar smell in the pig's large intestine gradually disappeared little by little during the frying process, and was replaced by a fragrance.

When the color of the pig's large intestine completely turns light yellow, he takes it out with a colander and puts it aside to control the oil!

To be honest, the frying step is particularly important, and the time needs to be strictly controlled.

Once there is a layer of burnt yellow on the surface, it has to be quickly fished out.

Because at this moment, although the skin of the pig's large intestine is a little crispy, the inside is still soft.

It tastes the best this way.

Taking advantage of the time when the pig's large intestine was controlling the oil, he poured out the hot oil in the pot, put the pot back on the stove, and then turned on the fire.

Wait until the pan is hot.

He scooped a little lard and poured it into the pot, then added a full spoonful of sugar.

Reduce the heat to low and slowly stir in the pan with a spoon.

This dish needs to be colored with sugar, and it is best to use oil to fry the sugar, because in this way, after putting the large intestine in the pot, the color effect will be better.

The use of lard is to add a flavor of pork to the dish, so as to reduce the smell of pork offal in this dish.

This fried sugar color is also a very patient job, you have to use medium and low heat to fry the sugar all the time, fry and change color, fry until it bubbles, and then fry until the big bubbles disappear until it is fried into a jujube red viscous liquid, which is considered to be fried.

He then poured the pig's intestines into the pot.

The large intestine, which originally had a light yellow color, became darker and more attractive after being covered with a layer of sugar.

Followed by.

He poured the chopped green onion and ginger he had prepared in advance into the pot.

Use minced green onion and ginger to further remove the odor in the large intestine, and also add some flavor of ginger and green onions to the large intestine when used.

When the aroma of green onion and ginger wafted from the pot, he poured a spoonful of balsamic vinegar into it along the edge of the pot.

Adding balsamic vinegar is mainly to increase the sourness of the dish, and when the balsamic vinegar volatilizes, it will also take away the odor of the large intestine, making the taste of the large intestine more pure.

Stir-fry twice.

When the coarse aroma came out, he poured half a spoonful of light soy sauce and cooking wine into the pot.

In a flash......

There was a loud "hiss" sound again from inside the pot.

The aroma of soy sauce and cooking wine immediately burst out.

When the soup in the pot boiled, he added a small half-fried spoon of white sugar to the pot, mainly to enhance the flavor.

After all, the sugar put in the beginning can only be colored, and there is no taste.

If you want to highlight the five flavors of this dish, you need to add sugar again.

Wait for the sugar to add to the pan.

Stir-fry a few times.

When all the sugar in the pot has melted, a large bowl of boiling water is added to the pot.

Cover the pot and simmer slowly over high heat.

This stew boils the large intestine for nine turns, first on high heat and then on low heat, and when the juice in the pot is simmered until it is viscous, it can be put on a plate after stir-frying evenly.

The next thing is to wait.

Xuanxuan sat at the exclusive table, smelled the fragrance, and licked the corners of her mouth: "Baba, when is the meal going to begin?" I'm hungry, I want to eat......

"It's going to be good right now, Daddy is cooking the last dish!" Huang Tao raised his eyes and smiled at her.

"Uh-huh~"

Xuanxuan nodded obediently and continued to look down at the picture book.

Soon.

Twenty minutes had passed, and the soup in the pot had almost dried up, and now almost all that was left in it was fat.

The large intestine has been completely colored, and it is ruddy and oily, which makes people very greedy at first glance.

And the fragrance in the pot wafts out, and it smells very fragrant!

What's more, a little different

No smell at all!

Not bad!

Huang Tao was satisfied with the pot, stirred it lightly a few times, and then sprinkled a small spoon of pepper and a small spoon of cinnamon powder into the pot.

After sprinkling the spices, he turned up the heat and turned the large intestine in the pot a few times with a spoon, so that the spices were stirred evenly in the pot.

At this time, the little soup left in the pot is almost dry.

Before leaving the pot, he scooped a little pepper oil into the pot with a frying spoon, stirred it a few times, and then took the pot and poured the large intestine into the plate.

At this time.

A cold electronic sound instantly sounded in his head.

【Ding~】

[Congratulations to the host for making a "Nine Turns of the Large Intestine" with both color and flavor......]

Huang Tao was curious why the system added double quotation marks to the four words of the nine-turn large intestine.

Before he could figure it out, the icy electronic sound sounded again.

[But there is a long distance from the authentic nine-turn large intestine. 】

[But between the host's courage to try and innovate, this spirit is commendable, and a century-old famous dish of nine turns of large intestine recipe is specially rewarded.] 】