Chapter 1236 Stinky Mandarin

That is, the establishment of the association, and seeing Wan Qiaoyun's methods, she practiced the eight major cuisines more carefully and did not bring out the earliest plans.

In fact, if you don’t move, as long as she speaks, the manager will probably help you. But now she is no longer as helpless and panic as she just learned about her mission from the Kitchen God.

After grasping his hand and looking at it, Ke Baijia found that he had maintained it well, but the back of his hand was tender, but the position of holding the knife was another layer of hard touch. The pattern of the palm of the right hand was also more blurred than the left hand.

Long-term cooking still brings certain changes to your hands.

But no matter how much changes, it seems to be much better than in the previous life. At least, in this life, you are grasping the rhythm of your destiny.

She always slowly does what she wants to do because she feels that if she is anxious and soon, many things will be messed up.

For example, wouldn’t I be anxious to death if I was anxious in my previous life?

Ke Baijia, who was bored by his own ideas, washed his hands and started cooking. After finishing Hunan cuisine, the next dish was naturally Hui cuisine. Among Hui cuisine, the most famous one should be considered stinky mandarin fish.

The fourth tone of Mandarin, also known as stinky mandarin fish, bucket fish, and pickled fresh fish, is a traditional famous dish and one of the representatives of Hui cuisine. In the Huizhou area of ​​Anhui, the so-called pickled fresh has a stinky meaning in the local dialect of Huizhou.

This "flavored mandarin fish" smells smelly and tastes fragrant. The meat is tender and mellow and refreshing. It maintains the original flavor of mandarin fish. It is commonly known as stinky mandarin fish. It has a unique method of making and tastes strange.

The production process is very particular. The fresh mandarin fish is marinated in light salt water in an environment of about 25℃ at room temperature, and marinated in a wooden bucket. Place the belly facing up and press it with mountain bluestones or river pebbles. After six or seven days, the fish body will smell like a odor but not a odor. Then fry it in an oil pan, and cook it with pork slices and bamboo shoots, and braised in a low heat until the soup is concentrated.

Thick and tasty, while the bone spurs separate from the fish meat, and the meat is blocked.

It seems that I can only put it in the stove, and the indoor temperature is balanced, but the things inside will be restored to the initial settings every day, and even the garbage will disappear. Therefore, every time I cook, I have to store the dishes in the fifth floor warehouse. It is the only place in the supermarket, except for the stairs, which will not be reset.

Then I made some preparations in advance.

But… “I wonder if it will smell so bad that others will go to the street to complain to me in a few days.”

Otherwise, let’s talk to Yuan Li?

After covering the fish, Kebaijia stuffed the firewood and charcoal into the special iron stove. In less than five minutes, the temperature around it was below 30 or above.

She is not afraid of wasting energy and firewood, because there are many such outdoor adventure experience shops on the second floor of the mall, and there is also an oversized wooden stake that can be burned at least six hours. After cutting, it can be burned for at least three hours.

To make these preparations, she has to wait for the stinky mandarin to ferment itself, so she goes to make Kuaishou dishes and steamed stone chicken.

Use a knife to open a small mouth from the neck, peel off the skin from the edge of the knife, then remove the internal organs, chop off the head and claws, wash, and cut each into four pieces. Wash the fungus, tear small pieces, then put the chicken into a soup bowl, add cooking wine, salt, white sugar, MSG, ginger slices, garlic cloves, lard, chicken soup, fungus, ham slices, bamboo shoots, and cover a large plate on the soup bowl, steam in a basket and take out for half an hour.

This dish is a traditional famous dish among Hui cuisine. It has a clear and fragrant soup, tender and smooth meat, and a fresh and mellow taste. It is famous for its treasures.

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Chapter completed!