You won’t eat chicken butts, and you won’t eat chicken butts in your life.

Even this guy is a very powerful chef, but he has a habit of not liking to eat chicken butts for half his life since he was a child.

When Ding Peng saw that he didn't eat it, he wanted to put the chicken butt aside. Who knew that he hadn't put it down yet, he reached out with a hand next to him and took the chicken butt away.

Ding Peng turned his head and saw that it was Wan Fulin, a chef named Luo Ping. He took the chicken butt and threw it into his mouth and started eating.

This is often the case. No one eats things, no one eats them. Once someone eats them, others are curious about what they taste.

"Master Luo, what does it smell?" Lian Jian said curiously.

Luo Ping did not speak, but was savoring carefully.

He was very curious now because this piece of chicken butt tasted so weird, and the taste was unique. It was a little spicy as soon as it was in the mouth. After getting used to the spicy taste, it became a little numb. Along with the numbness, there was another very strong sesame oil aroma, but it was mixed with a little sour taste, and there were several other flavors.

It is logical that these flavors should be very chaotic when mixed together, but he tasted them clearly. Several flavors appeared in sequence, blending and independent of each other. It was a feeling that he rarely felt and tasted.

The most important thing is that these flavors and the aroma of chicken are so appropriate that they make people feel that this taste appears for chicken.

"So amazing!"

In the end, he really didn't know how to describe it, so he made a very magical one.

It doesn't matter if his magic is built, even if he builds up a group of people, it feels as it is as itchy as a cat scratch.

But there is only one chicken butt. Ding Peng asked him to eat it just now, but now he doesn't want to eat it.

Ding Peng did not explain this issue to these people. There is no need, and this great chicken can only be tasted in person to taste that unique strange taste, which makes people say that it is really hard to explain, otherwise it cannot be called strange.

"Okay, let's go."

Chrysanthemum Pavilion.

The waiter pushed the door and put the dishes on the table.

Zhao Yueguang and his group were happy as soon as they saw it.

"White-cut chicken?" Lu Yuan smiled.

Jin Ruhai smiled and said, "Lu Yuan, this is really not a white-cut chicken. This is called awesome chicken. It is a famous dish among Sichuan cuisine. I didn't expect that the first dish given by Master Ding was this one. You should try it carefully. This dish is really unique and delicious when it is prepared."

In fact, there are quite a few people who have eaten this dish. After all, they are rich and eat a lot of delicious food.

As he said that, the few people were not polite. Anyway, they were all friends in the circle and they would gather together in normal times. They were all very familiar with each other, so there was no need to be polite.

Everyone picked up chopsticks and picked up a piece of chicken and tasted it. However, after the chicken was eaten in his mouth, the expressions of several people became wonderful.

"This tastes so strange." Zhao Yueguang smiled.

"Actually, I'm going to know that my hometown is from Sichuan and Chongqing. This dish is also a very good delicacy for us. I just didn't expect that Master Ding could make it so authentic." Ouyang Shan said.

Jin Ruhai also nodded and said, "Today I believe that there are all-round talents in this world. Master Ding has such a deep attainment in music. I didn't expect that he has a deeper attainment in food. Today I am really eye-opening."

It was the first time Lu Yuan had eaten this dish. After eating one piece, he felt that it was so sweet, bitter, spicy and salty, and he rubbed his taste buds, which made him feel so happy. After eating one piece, he started eating the second piece, then the third piece and the fourth piece...

This guy is really addicted.

In fact, it was not just him, but Zhao Yueguang and others didn't stop chopsticks because it was so pleasant to eat.

They were eating here, and Ding Peng started to make the second cold dish - couple lung tablets.

This dish is also a classic cold dish among Sichuan cuisine. After it is prepared, it goes directly.

After the two cold dishes are finished, the next one is the hot dishes. Ding Peng plans to make four hot dishes. The first thing he makes is a new dish made of two classic Sichuan dishes, called Dingying Ziwei.

This dish is actually very distinctive. It combines the two of Dengying beef and Dengying potato chips in a plate of dishes to form a top Sichuan cuisine with meat and vegetables.

But Ding Peng didn't think it was so troublesome, so he made the Dengying Beef and Dengying Potato Chips together.

The best meat for making lantern beef is two parts, one is leg tendon meat and the other is tenderloin. The lantern beef made from these two kinds of meat is the top one.

There are both types of beef at Wanfulin Hotel, and Ding Peng chose leg tendon meat.

Put the meat on the cutting board and cut it directly with a knife in your hand.

Ding Peng had just cut out a piece of meat, and Lian Jian, who had not left, called out.

"Master Ding, isn't it? What dish are you cooking? The meat is cut too thin, right?"

Ding Peng smiled and said, "Dengying beef, the meat slices are best from 0.3 to 0.5 mm thin. There are also one millimeters to cut them. That will be a little thicker. If it is thicker, it will not be called Lantern beef."

“…”

"Zero three millimeters?"

Even Jian stuck out his tongue. As a chef, he also knew that the thinner the beef of Dengying, the better, and he would do it, but he would definitely not cut out such thin beef slices.

It is too difficult to ensure that the beef slices from 0:3 to 0:5 mm thick are evenly thin and thick. During the cutting process, you will cut too much after shaking a little.

But he carefully pinched the slice of beef that Ding Peng cut and looked at it. Although the beef had not been processed, he could already see the rays of the opposite side, and the beef slices were as thin as paper!

Lian Jian carefully put down the beef slices, and then looked quietly and worriedly from the side. It seemed that Ding Peng was not cutting beef, but a bomb, and it would cut and explode if he accidentally cut it.

Finally, after Ding Peng cut the beef enough, he stopped. Then he looked at the piece of beef he used just now and didn't seem to be very useful at all. He just moved a little on the side, and the portion was so small.

It was not until this time that Lian Jian let out a long sigh and said, "Master Ding, you have no one else in your knife skills. It's too difficult to cut. I'm going to tell you that I'm good at knife skills among my chef friends, but I really can't compare with you. If I were asked to cut, the first few pieces might be OK, but I will definitely cut and scrap the ones behind."

"Just practice slowly, you can practice knife skills."

"I understand, Master Ding, I will definitely practice hard in the future."

After cutting the beef, spread the slices flat on a clean tray, and sprinkle a little salt on each slice of beef.

Logically speaking, the next step is to let the beef air-dried naturally, so that the jerky made in this way is the most delicious.

But Ding Peng can't wait that long now, so he put it directly into a drying box to dry.

But the temperature should not be too high when baking, otherwise the taste of beef will be easily baked away.

While baking the beef, Ding Peng took a piece of sweet potato here, then washed it and peeled it and sliced ​​it.

Slicing sweet potatoes is relatively easier than beef, after all, this thing will not deform or move when cut.

Like beef, the sweet potato chips are cut into about 0.3 to 0.5 mm, and then other ingredients are prepared. After all the preludes are ready, the beef is also baked.

Looking at the beef slices at this time, each piece is no longer pink and tender, but has a little dark color. Each piece is slightly raised and pinched it with your hands.

Lian Jian quickly picked up a piece and looked at it again. At this time, the light opposite was more clearly seen than before.

There are both beef slices and potato chips, and the next step is to over-oil.

Put the wok on the stove, add oil and heat it up to 70% to 80% hot, first put the thin potato chips in and fry.

The potato chips are thin, dip them in oil, and quickly fry them on both sides until golden brown. Take them out and control the oil and set aside, and then the beef slices.

After the two are fried, they are made into juice.

Whether this dish is delicious or not is the thickness of the ingredients, and the other key is the mixing of the sauce.

Spices such as onion, ginger, bay leaves and star anise, rice vinegar, fine salt, white sugar and rock sugar, red oil, light soy sauce, pepper oil, etc., are quite a few ingredients.

Replace oil in the pan, add the appropriate amount of these ingredients, then boil for five or six minutes, and then leave the pan for later use.

Then the pot did not move, put the fresh soup of the vegetable juice that had just been cooked into the pot, then add red oil and boil it and then bubble it. At this time, put the fried beef and potato chips in turn and stir-fry.

The potato chips and beef slices are crispy after frying, so Ding Peng is a little careful when stir-frying, and does not stir-fry. Instead, he slowly slides with a vegetable spoon to heat the ingredients evenly and then leave the pot after a while.

Carefully pick up the two with chopsticks into a white disc, sprinkle a little white sesame seeds on it, and add two corianders. The dish is finished.
Chapter completed!