After listening to Li Yi's explanation, the barrage in the live broadcast room calmed down a lot.

In the face of Li Yi's reasoned explanation, dog lovers didn't know how to refute it for a while.

Seeing this, Li Yi didn't say anything more, but put the dried dog liver aside, and then took out the dog intestines sent over with the foam box.

The seller washed and sent it, so it didn't smell bad.

However, Li Yi still turned it over and scrubbed it with flour and salt a few times, and after washing it cleanly, he tore off the intestinal oil on it and wrapped it on the dog's liver.

The fat content of dog liver is relatively low, so the taste will be relatively dry after cooking, so it needs to be wrapped in intestinal oil and then roasted to increase the fat content and make the taste of dog liver better.

However, dog liver and intestinal oil will have a fishy smell, and sauce needs to be used to remove the fishy flavor.

So, after wrapping the intestinal oil, Li Yi turned around and adjusted the pepper sauce.

While ingredienting, Li Yi introduced to the camera: "The traditional domestic pepper is Sichuan pepper.

Not only does it remove the smell, but it also provides a unique hemp flavor to the ingredients.

However, the taste of liver is relatively strong, and if you want to remove the clean taste, it is not enough to add peppercorns.

Here I want to serve a pepper sauce to remove the smell and flavor of the liver.

Here we first used 35 grams of star anise, 20 grams of cinnamon, 20 grams of southern ginger, 15 grams of fennel, 15 grams of white buttons, and 10 grams of bay leaves to make a material package. ”

As he spoke, Li Yi put the prepared ingredients into the gauze bag, and said, "My pepper sauce recipe can also be changed to the recipe of black pepper sauce."

You only need to add another 60 grams of citronella to the bag. ”

Listening to Li Yi's introduction, the attention of the audience in the live broadcast room was attracted one after another.

"Plug in!"

"It's teaching time again!"

"This is okay, I feel like a lot of barbecue can be used, I like pepper flavor."

"Wow! Black pepper sauce! I especially like to eat steak in a western restaurant because his black pepper sauce is particularly fragrant, but that is the chef's secret, and he does not reveal the method. ”

In addition to the audience's admiration, Li Yi has already prepared the material package.

After tying the mouth of the gauze bag, Li Yi poured a bowl of water and soaked the gauze bag in it.

Then he took a few cresses of cress and a radish and cut them with his hands.

"After the package is ready, it needs to be boiled into juice.

Let's use 150 grams of cress and 150 grams of radish.

The cresss is sweet in taste, flat in nature, and has the effect of clearing heat and dampness.

Radish leaves can dissipate food and heat, and remove evil heat.

And when their flavors are fused with each other, they form a base that absorbs the flavors of the spices in the packet. ”

While talking, Li Yi's subordinates did not stop, and quickly cut the cress and radish into shreds.

Adding a pound of water to the pot, Li Yi put the cress and shredded radish into it.

"If you want to change the black pepper sauce, just change the cress and radish to celery and carrots."

After explaining, Li Yi threw the bag into it and boiled it on high heat.

After the packet is soaked in water, the dust on the spices inside has been washed off, and it has also absorbed a certain amount of water, which is easier to volatilize the fragrance when cooking.

Letting the sauce boil, Li Yi restarted the pot, dug out a spoonful of lard, and put it in the pot.

"Let's fry now."

Flipping the frying spoon in the pan to let the lard stuck to the frying spoon melt faster, Li Yi explained: "Our pot is for twenty people, about 400 grams of lard, and 200 grams of diced green onions.

Again, if you fry the black pepper sauce, replace it with butter and diced onions. ”

While stir-frying, Li Yi turned around and signaled: "Master Hao, help me cut 200 grams of diced green onions, three stoves, help me fry half a catty of white sesame seeds, fry them for me." ”

Hao Libao's knife work didn't have to say, he cut the diced green onion in three strokes and divided it by two, and brought it to Li Yi.

Pouring the diced green onions into the pot, Li Yi quickly stir-fried, and after a while, the fragrance of green onions wafted out of the pot.

When the surface of the diced green onion began to turn yellow and burnt, Li Yi turned off the fire.

At this time, the big apprentice of Sanzao also fried the white sesame seeds and brought them to Li Yi.

Scoop up a small half spoonful of white sesame seeds with a frying spoon and pour them into the pot, Li Yi explained: "Let's put 150 grams of white sesame seeds, if it is fried black pepper sauce, replace it with peanut butter." ”

As he spoke, he flipped the spoon over, scooped up spoonfuls of seasoning from the side of the pot, added them to the pot, and said in his mouth: "After that, let's add 100 grams of sweet noodle sauce, 100 grams of dry yellow sauce, 100 grams of barbecued pork sauce, and 85 grams of boiled soy sauce."

Finally, let's put the ground plum pepper powder in, put 150 grams is enough, and then stir-fry until fragrant, and then add the sauce. ”

Li Yi said, paused, and then continued: "If you make black pepper sauce, you only need to add 200 grams of fresh cream and 50 grams of whiskey, and finally use flour and water to hook up."

However, the taste of this black pepper sauce is less layered than the version of Sichuan pepper sauce, and the flavor is not so moist. ”

While explaining, Li Yi stir-fried the sauce in the pot that had become a black mass, and only the dots of white sesame seeds were still dotted in it.

When the frying spoon scraped the bottom of the pot, he felt a trace of obstruction, and Li Yi came to the judgment that the pepper sauce in the pot had been fried until it was fragrant.

At this time, Li Yicai poured the juice just now into a pot and boiled it over medium heat.

After boiling the sauce together until thick, a pot of black peppercorn sauce is stir-fried.

The audience in the live broadcast room couldn't smell the smell, and asked curiously in the barrage one by one.

The apprentices and grandchildren who could smell the aroma in the back kitchen all looked sideways one by one, looking at Li Yi curiously.

The rich aroma of this pot of sauce, even if they are well-informed, have never smelled a sauce similar to this taste.

After taking the brush and dipping it in the sauce, Li Yi brushed it on the dog's liver, brushed it with a full layer, and did not let go of any of it.

Then he took the oven, lit a few pieces of smokeless charcoal with the stove, put it in the oven, and made a charcoal fire.

Fetched a grill, Li Yi put the dog liver brushed with sauce on the grill, and roasted it on the oven.

He stared at the charcoal fire, looking at it carefully, and from time to time he added a little sauce to the dog's liver.

And the grease wrapped in the outer layer of the dog's liver also slowly oozes out little by little at the temperature of the charcoal fire.

At this time, Li Yi took a pin and quickly pierced it on the dog's liver.

With his tying, the fat above the dog's liver also slowly seeped into the dog's liver and merged into the dog's liver.

It was roasted until the outer layer of fat was roasted and charred, and Li Yi transferred the dog liver.

At this time, the fat oil has been roasted until only a thin layer remains, and it is browned and browned on the dog's liver.

However, Li Yi directly picked open the coke layer with a knife, peeled off all the coking oil, and threw it into the trash.

The dog liver wrapped in intestinal oil is still red and tender, exuding heat, and has a special fragrance.

"That's it."

Li Yi clapped his hands.

After Bazhen is done, you can start making [Golden Phoenix Soup] officially.

2

Don't introduce me to anyone! I don't want to get married! I'm brothers! I want to accompany my brother to be a widow king~!

(End of chapter)