The dish made by Zhao Youqian is called Mao Xue Wang, where Mao refers to the hairy belly, blood refers to pig blood and duck blood, and Wang refers to the so-called intestinal wang.

In fact, it originally belonged to the people at the docks in Sichuan Province, because they did not want to waste the water after slaughtering the meat, and they also needed to add heat and remove moisture.

This is how this special dish evolved.

Blood, intestines, and tripe are all ingredients that most people will not eat or even touch.

It was these hard-working workers who had to replenish their physical strength, so they turned things that no one wanted into a dish, and added strong flavors to cover up the odor. This dish later evolved into many cuisines, and even became a dish in Sichuan Province. The origin of hotpot...Maoxuewang!

However, for Bixia Yuanjun, the odors that are difficult for ordinary people to deal with are actually not that difficult. There are too many extraordinary methods to remove the odors from these ordinary ingredients.

However, the cooking ideas and skills displayed by Zhao Youqian still surprised her.

You must know that in this world with an oriental background, the importance of society has always been deeply rooted in the hearts of the people.

Using things like flour is just to remove the odor from the ingredients. For many people, this approach is simply a waste of food.

Unless you belong to a wealthy family, it is difficult for you to inherit such culinary skills.

Or maybe there is a world behind the scenes where we don't have to worry about these rice grains at all.

Zhao Youqian didn't know what Bixia Yuanjun was thinking, so he rubbed the fat intestines with flour mixed with vinegar for a long time, and then washed them with water several times to remove all the flour and the odorous mucus on the fat intestines.

Only then did he take his next move.

Even though the sausage is processed first, it is also because this ingredient is quite time-consuming and energy-consuming.

Of course, you have to take care of everything first, so that the subsequent cooking will be easy.

At this time, there is no need to think about the rules of cleaning vegetables first and then handling meat.

Because you don’t have a cutting board to do this, even if you use it, you still have to deal with some spices, vegetables, etc.

Put the washed intestines directly into a large pot, add water and wine to blanch them. Of course, ginger slices and green onions are indispensable.

Blanching in cold water can remove some of the odor from the sausage. When it is very white and swollen, and the water boils for three to five minutes, take the sausage out and remove all the blanched water and ingredients. .

Now you can start to braise the sausage.

To make this dish, the sausage must be braised. Whether it is white braised or red braised, it must be cooked for a long time.

One is that it can remove the taste of the sausage better, leaving some of the unique aroma of the sausage. The other is that the cooking time of the sausage is too short, so it is easy to chew continuously. Of course, some people like this kind of chewing texture, which varies from person to person. .

For Zhao Youqian, he still likes the feeling that the sausage has a slight texture but becomes rotten after chewing it for a few times.

This is the best taste, so he naturally chooses to braise it.

Many spices are available in the kitchen of the Jundian of Taishan Prefecture, such as the common star anise, cinnamon, cumin, angelica, licorice, etc. These are not only spices but also medicinal materials.

There were also some brought by Zhao Youqian, similar to Sichuan peppercorns. It’s not that they don’t exist here, but some places of production have requirements. There was no urgent need to find replacements in a short period of time, so Zhao Youqian chose to get some from Zhutian Xiaoguan. replaced.

Wrap them in cotton gauze, and then soak the spices in water. While getting rid of some smells, soaking for a while can also make the flavors of the spices blend better and come out more easily.

At this time, the pot that had been used to blanch the water had already dried up. Zhao Youqian poured a small spoonful of vegetable oil into it, and then added a small bowl of rock sugar to stir-fry the sugar color.

Generally speaking, as long as the cooked dishes require a deep sauce color, sugar color is indispensable.

When braised vegetables, using sugar to marinate will make the dishes more red. Of course, if you want to achieve a very red color, you need to add some other ingredients such as red yeast rice or gardenia.

After all, Zhao Youqian is making Maoxuewang, and he does not have such strict requirements on color. Perfection will make the roughness of this Jianghu dish lose a lot of flavor.

While making food, you must also deal with the spirit of the food. This is something Zhao You finally realized after becoming a Lin-level chef.

Not all modifications and refinements can give a recipe or dish a new look. Only by clearly understanding the essence of this dish and then starting to transform and improve it can we truly connect the past and the next, and bring that essence to the next. The spirit of Qi has been inherited.

This time, his spicy version of the boiling hell pot is inherited from Maoxuewang, slightly improved, but without losing the rough and bold style of the world.

Only in this way can this dish have its own unique taste.

...

Stir-frying sugar color is not a complicated skill, at least Bixia Yuanjun knows it.

But it is definitely a feast for the eyes to watch a cooking expert like Zhao Youqian stir-fry sugar-colored sugar.

Just when the vegetable oil was smoking slightly, put the rock sugar in, and the spatula in your hand was constantly stirring in the large iron pot, which also quickly broke the rock sugar, and at the same time, the temperature of the bottom of the pot was evenly heated while stirring. On rock sugar.

Visible syrup will begin to form a swirl on the bottom of the pan and in the oil.

Gradually it turns from a light burnt yellow to brown, and then starts to bubble.

When those bubbles disappear and all the syrup expands rapidly and densely, it is the most suitable time for the sugar color.

At this time, Zhao Youqian quickly added the sausage and stir-fried it several times. The sugar color was evenly coated on the entire sausage.

And when the sugar color is on, add just enough water to make the sausage, along with the soaked spices, green onions and ginger, and some wine.

It can be said that the sausage only needs a slight seasoning at this stage, and then it will be absolutely delicious after waiting for enough time.

Bixia Yuanjun can definitely judge this.

'This young man's craftsmanship...is really amazing!'

Unable to help but admire in her heart, Bixia Yuanjun watched Zhao Youqian add salt and autumn oil (the best soy sauce in ancient times), then closed the lid and waited for the sausage to come out.

“Is this dish just a matter of waiting?”

Asking in a low voice, Bixia Yuanjun was also quite curious as to what kind of dish Zhao Youqian planned to make.

You must know that after spending so much effort, Zhao Youqian only processed one ingredient.

"Don't worry, Yuanjun. This is the only troublesome step of this dish... Once the sausage is braised, the rest will be done quickly..."

As if aware of Bixia Yuanjun's worries, Zhao Youqian turned around and glanced at the goddess with a chuckle.
Chapter completed!