The so-called slight difference can lead to a thousand miles of mistakes.

How much difference can the soup with fresh large and large intestines and pig lungs and belly hang soup with finished water?

Not much, only a little.

But this little bit of it will taste bad in the mouths of old diners; and it will directly affect the color of the soup, just like the soup made from instant noodles ingredients and carefully slurped soup. Can it be the same?

The old brand was run by ancestors. The well-known old brand in Kyoto was deep in the residential area. The neighbors had a lot of opinions about his family. Why? Because this family smells of washing pig intestines every morning, which makes the neighbors ask "Is this cooked cooked in the morning?" As soon as they go to work, they will be asked by their colleagues, "Is this the braised cooked in the morning?" It can be seen how big the smell is, even the neighbors are full of pigs.

But this down-to-earth and serious approach has made it a "time brand".

Nowadays, this old brand will not be given any advice from neighbors, because his family doesn't need to wash water in the morning, and they have changed to the finished product, but the taste of this braised cooked is deviated from the authenticity.

Over time, even the skill of boiling fresh water was lost. Even if I still wanted to regain my skills, would I still have the ability to keep the fire and know the warmth of the pot?

Just for this skill of keeping the fire and keeping the fire, Zhou Dong practiced "four months" in the system!

Among the ingredients in this pot of braised soup, the most difficult thing to cook is pig intestines. To make this step smooth and without hindrance, cleaning and processing of large and small intestines is the first step.

Of course, the intestines need to be cleaned, but how to remove intestinal oil depends on your understanding.

They are all made for braised cooking. The size of the pots we use is similar, but the ingredients of this pot are of good or bad, and the thickness of the pots are different. We also have our own experience in mastering the heat. How much should we use intestinal oil?

If you go too much, the taste will inevitably be light. If you go too little, you will not only be too fat, but also use more spices to cover up the pickling atmosphere of the large intestine.

Yi Duoyu said that Zhou Dong was "indulgent to degenerate" when making braised cooking. This statement should not come from the authoritative mouth of his delicacies. This braised cooking firewood seems simple, but in fact there is a big difference in it. Lin Qing also couldn't understand why Grandpa Yi was so resentful about braised cooking firewood.

"Even if you try to lose some appreciation, you must first deal with these pig intestines..."

It is not difficult to clean the pig's lungs and the pig's belly. The pig's belly only needs to be turned on and rubbed carefully. The pig's lungs are even more interesting. After filling with water, it swells as big as a ball. The fat man is having fun. The top priority is the large intestine and small intestine, which is simply the soul of the braised boil. If you can't handle it well, you can't use it.

The special structure of pig intestines is very concealed. Zhou Dong "pushed" the intestines while exploring the top of the index finger of the pig intestine, and at the same time, countless white light spots flew into the inner wall of the large intestine.

The pig intestines of the East China white pigs are actually not worse than those of the black-haired pigs, and they are even more plump and tender. He used the perfect vegetable washing skills to reduce the pickled smell of the pig intestines itself while ensuring quality as much as possible.

This step is extremely important. In order to remove the strange smell of pig intestines, many masters will use a large amount of alkali powder to rub it. Although this removes some pickled smell, it will damage the inner wall of pig intestines, causing the quality to decrease, and inevitably affect the finished product. Zhou Dong has the perfect vegetable washing skills, which is equivalent to winning the starting line.

"Boss, your technique is too fast. You are simply a genius for washing pig intestines!"

Zhou Dong's technique is indeed fast. He rubbed and squirted the intestines one by one, and slowly picked the grease and removed it. He solved a intestine in less than half a minute. It was easier than washing vegetables and potatoes before.

The little prince of the sausage brought all the masters of the water table. The Su cuisine tastes light and elegant, so naturally they rarely come into contact with pig intestines. Everyone just heard that it is very troublesome to deal with this thing. Now it turns out that it is all rumors. Look how relaxed Xiao Zhou is?

The fat man was so impressed that he felt that even the boss was doing art in sucking his intestines. He even began to wonder if it was a very happy thing to sucking his intestines?

Ninety kilograms of large and small intestines consumed Zhou Dong's full 900 praises. Fortunately, the "income" has been stable recently and there is sponsorship by Yi Zhiyu, an old tycoon, so there is no need to worry about bankruptcy.

The pigs were quickly drained and Zhou Dong notified Liu Changqing by phone and asked someone from the breakfast department to move the washed pigs to the breakfast department.

Today we have to make some soup, otherwise we will not be able to cook tomorrow.

The braised old soup is the same as the braised chicken in Texas, and it is all treasures.

Legend has it that the old shop that makes roast chicken values ​​the most is the old soup. After the old generation dies, the children will not distinguish between real estate and gold and silver treasures. First of all, they must divide the old soup. If the division is incorrect, they will really fight.

It is because this pot of old soup is the real treasure pot and will be passed on to the descendants in the future.

Mr. Liang Shiqiu once wrote an essay that specifically describes the century-old soup, and there is such a description in it.

What we are going to start today is the first pot soup. Whether this pot soup can be passed down for a hundred years depends on how much foundation it can be established today.

"Thirty grams of oil, you need to get good lard!

The charcoal fire is suppressed first and seal the furnace mouth!

Are you ready with high purity alcohol? Take it over!"

Zhou Dong issued a series of orders, there is no need to be polite to anyone at this time.

"Master Zhou, everything is all!"

"good!"

Zhou Dong stood in front of the stove with charcoal fire sealed, looked at the old pot that had been applied twice, his face was serious, and suddenly shouted: "The century-old soup starts to start now, hi!"

Liu Changqing led the masters of the breakfast department to sing: "If you catch something, throw it in, hi!"

"It can be braised with peach ginseng fruit, hi!"

"It can make the world more greedy, hi!"

"I hope you can bless me with the chef, hi!"

"Grandpa Kitchen God, please stop the fire, hi!"

After singing, the sense of ceremony was suddenly full. Zhou Dong grabbed the 97-degree high-purity alcohol, wiped his hands clean, and when the smell of alcohol was gone, he cleaned his right hand with vegetarian oil again. Then he held the edge of the pot with his left hand and used force on his shoulders, and the big old pot slowly rotated.

At this time, the pine wood fire in the furnace was suppressed, the heat was not high, and the pot wall was at most about forty degrees.

Zhou Dong turned the pot with his left hand, picked up pieces of lard in his right hand and quickly scrubbed the wall of the pot. He had to take care of the corners of the pot. He waited until the lard covered the wall of the pot with a thin layer, and shouted: "Come on fire!"

Immediately someone opened the air outlet and the pot heated up quickly. Zhou Dong's eyes were staring at the wall of the pot, and his right hand was exploring the edge of the pot from time to time. When the hand was slightly hot, the first wisp of green smoke in the pot rose, he immediately shouted: "I'm going to combine the pot, bring the pig intestines!"

The pig intestines that had been drained by the side were immediately brought by several masters in large steel basins. Among them, the fat man worked the most. He brought two large basins by himself. He didn't have enough hands, so he helped hold them with his arms: "Boss, I have two basins!"

Zhou Dong didn't look back, grabbed a steel basin in his hand, and poured a full pot of pig intestines into the old pot.

At this time, the temperature of the old pot was about 60 degrees. As soon as the pig intestine was poured in, it immediately made a slight "sizzling" sound.

"What are you going to do?"

Liu Changqing and others looked at each other. Although they had never cooked the braised pork, they were all very busy. They had never eaten pork and had seen pigs running.

This is how to start this old pot of braised cooking?
Chapter completed!