If you want to cook delicious food, spices alone are not good.

After leaving Changchun Hall, Li Anran took the donkey cart driven by Wang Changgui and went to the famous soy sauce garden in the county to purchase some soy sauce, soy sauce and vinegar. These seasonings were also affected by the stir-fry and began to flourish.

At the beginning, these soy sauces, soy sauces, vinegar and other seasonings were only made in the soy sauce garden under the name of Deweilou, and were not sold to the public and were only used for Deweilou. Later, it gradually spread and became popular.

Seeing that the basic seasonings had been almost done, Li Anran took Wang Changgui to the butcher shop again, got two pig heads, several pairs of pig trotters, two large pieces of pork belly with three layers, and then bought half a fan of freshly slaughtered fat sheep.

As for beef, sorry, even though the Tang Dynasty has developed to this day, beef cattle has been cultivated specifically for eating. However, due to the production limitation, beef on the market is rare. At the same time, because of its high price, it is rare for ordinary people to afford it.

However, considering that he had not planned to sell it to the public, he just cooked a batch and ate it by himself, so Li Anran was not stingy either. He cut a large piece of the best beef brisket and the beef shank, and finally the butcher shop also gave a large piece of beef shank bone as a match.

Because I bought a lot of pork, the butcher shop owner was also very happy. Not only did he give me a few big sticks, but he also gave me a payment of pig heart, liver, pork belly, and intestines. Thinking that these internal organs are more expensive in the main time and space, Li Anran felt that he had made a profit.

Li Anran was not surprised that these delicious ingredients that were sought after by many people in the main time and space were not popular in the Tang Dynasty. After all, pork was originally a "bad" meat in ancient times, and the price was quite cheap.

Moreover, pigs were not improved until modern times because of the techniques of castration and hybridization, which greatly reduced the original fishy smell. Otherwise, Su Dongpo's popular pork chant would not have been passed down.

This oil-based lyrics are very clear. Huangzhou is good at pork, and the price is as low as the soil. The expensive ones refuse to eat it, while the poor ones don’t understand how to cook it. On the one hand, it is because the spices are too expensive and cannot afford it.

As the dirtiest and fishy smell, it is also the most delicious part of the pig's body. The pig's heart, pig's liver, pig's belly, pig's lungs, and especially the pig's large intestine, the taste is even more avoidable. Not to mention selling it on weekdays, even if it is given away, it is fed to the animals.

Even if the family is not in poor condition, if you want to open a meat dish, you will choose a fish that is also not expensive, but the taste is better. For example, several freshwater fish with a lot of thorns, as well as river clams, loaches, snails and other valuable river foods.

When Li Anran returned to the restaurant with a cart of meat, she saw Lin Shufeng, who had been contacting the "developer", had already brought a man of similar age and quite strong body standing outside the restaurant. He was pointing at the wooden house.

After the two sides introduced and greeted each other, Li Anran realized that this man who looked quite majestic was actually the "developer" mentioned by Lin Shufeng. The purpose of coming here in person this time was to talk about the business of demolishing old houses and rebuilding new houses.

In fact, Li Anran also knew that it was not just Lin Shufeng's face, but probably Tao Qingzhu's face. After all, with his small business and his reputation and business in Anle County, there was no need to go this trip in person.

However, people come to say that no matter who is looking for the face of the person, there is a reason that the ready-made professionals naturally have not missed. Therefore, Li Anran directly explained his downing and reconstruction work of the restaurant in detail.

He even took out carbon strips and ordinary paper in front of each other and drew some drawings of the outside, inside and even some partial structures of the bamboo house. This approach directly made the "developer" named Fang suddenly become more enthusiastic.

Just kidding, the drawings drawn by Anran basically borrowed the principle of three views of main time and space machining. For professionals like Fangda Boss, you can see clearly at a glance what they are referring to with just a little explanation.

When I was working on real estate development at Xiaoyao Villa, I taught a few people this kind of three views. Although this way of drawing pictures was later circulated, there were still not many people who knew it, and it was definitely a symbol of identity in the construction industry of the Tang Dynasty.

After being completely stunned by the drawings in hand, Lin Shufeng and Tao Qingzhu were given the face. The boss of this business room naturally took it with confidence and gave a very good discount.

After the project to officially start the second day of the day when the old house was officially started, the boss of the house, who received the permission of Li Anran, quickly flashed the person with the stack of drawings as if he had been caught. He planned to go back and have someone study and see if he could learn anything from it.

Seeing that the guy who was in trouble had already flashed, Li Anran did not waste any effort and went straight to the kitchen in the backyard to start working.

In the eyes of others, the pigs that smelled badly were soaked in warm water to remove blood foam and dirt, and then combined with fine salt and a variety of medicinal materials and ground the spice powder, the original smell quickly became fragrant in front of everyone.

The pork head, pork belly, mutton, mutton chops and beef were all processed in the early stage according to different cooking methods. Not to mention Li Su and others, even Lin Shufeng, who works in the county, has never seen these treatment methods before.

Of course, Li Anran didn't expect that he could learn Wang Liu and the two lolites at once. Intentionally, in front of Lin Shufeng was just to cover up Wang Liu's learning of relevant skills.

After processing these ingredients, the stock and brine are naturally started to be made.

The broth is easy to deal with. The big bones delivered by the butcher shop are stewed directly with onions and ginger. The longer the stew, the more the taste is, the more it tastes.

As for brine, it is naturally not a problem for Li Anran, who has foodie attributes. Put different types and different portions of medicinal materials into a cloth bag and tie them, and then stir-fry the seasonings that should be fried, soy sauce, rock sugar and other seasonings that should be added, and add them as much as you should be added.

However, there is not enough time at the moment, Li Anran simply divides the ingredients into two, half of them according to normal processes, while the other half adopts a "quick" method.

As the five large clay pots were licked by the flame tongue, they began to roll in the sauce-colored brine. After a while, a strong fragrance began to float in the entire backyard.

Because I bought three ingredients: pig, cattle and sheep, the brine was divided into three types. As for why it was a five-piece large clay pot, it was because there were more pork and internal organs, so I directly occupied three bites.

After throwing three ingredients into clay pots with different brines, Li Anran began to cook the two large pieces of pork belly again.

There are actually quite a lot of ways to eat pork belly, fry, fry, roast, and shabu. Basically, every cooking method can be used. But for Li Anran, there is only one way to eat pork belly that best reflects the essence of pork belly, that is Dongpo Pork.

Well, to be precise, if it is changed to the main time and space public, it should be braised pork.

Of course, as a foodie, Li Anran naturally would not know that Dongpo pork and braised pork are different.

But what Li Anran cooked this time was a new method that improved itself by combining the advantages of the two dishes of Dongpo pork and braised pork. For this reason, he even used his spiritual thoughts to scan the meat, spices and seasonings in depth.

The most exaggerated thing is that in order to make this dish a signature, Li Anran also opened up his "brain power" and deduced this new braised pork with a computing speed comparable to that of quantum optical brain, and finally came up with a nearly perfect solution.

And this nearly perfect cooking plan quickly showed its unparalleled power.
Chapter completed!