The second dish was not too long apart, and the dish served this time was filled with a pot.

Before the dishes were served, a fragrance came to your nose. It smelled like a dish with chili and pepper.

"Smelling the smell, it should be boiled slices of meat." Ren Pengcheng said.

When Jiang Yang heard what he said, he felt that the fragrance was a bit similar. The spicy and fresh fragrance was indeed very similar to the aroma of boiled meat slices.

Sure enough, when the chef put the dishes on the table, Jiang Yang recognized that it was boiled meat slices.

This dish uses a white porcelain basin with patterns around the basin and mountains.

The soup with boiled meat slices is red because there is a layer of red oil floating on the top. There are also pepper and dried pepper segments on the oil, which are slightly darker than those that have not been cooked. It seems that it should have been splashed with oil. There are also a little chopped green onion to make the color of the whole dish brighter.

Boiled meat slices are one of the classic Sichuan cuisine dishes, and they emphasize spicy and fresh flavor. The meat slices are smooth but not old, and spicy but not greasy.

There are different ways to make boiled meat slices. Professional chefs make their own base ingredients, mainly with bean paste, fermented black beans, chili peppers and pepper as the main seasonings, and the rest are secondary seasonings.

Of course, if you are an amateur chef, you can also choose to cook with hot pot base, which tastes good.

Of course, the most soulful thing about boiled meat slices is the last spoon of oil. The last oil must be splashed well so that this dish can be considered good.

The oil temperature is 80% hot. Boiled meat slices into a pan and put them on the pan. Sprinkle pepper and dried pepper slices on the surface, and finally sprinkle them with oil. Under the stimulation of the high temperature of the oil, the pepper and dried pepper slices emit a wonderful taste in their body. They are mixed in the oil and penetrate into the boiled meat slices as the oil penetrates.

Finally, the splashing of oil seems simple, but there are many things to do. First of all, the oil temperature must be grasped well. It is not enough to be too high or too low. If the oil temperature is too high, the dried pepper segments will become muddy, and there will be a faint muddy smell when you taste; the oil temperature cannot be too low, and it cannot stimulate the taste of dried pepper segments and pepper. In addition, there is another point, that is, the oil must be splashed cleanly and neatly to ensure that you can splash every part of the dish.

"It's indeed this dish." Ren Pengcheng said.

Jiang Yang looked at Ren Pengcheng, could this dish have any origin?

Ren Pengcheng saw Jiang Yang glance at him, but did not hide it, but said directly: "This dish..."

In the kitchen of Fenghe Building.

Mr. Jiang recalled: "This dish was cooked when I first took the chef qualification exam. I remember that I also won the first place in the exam with this dish. Now, in a blink of an eye, so many years have passed."

Mr. Jiang said these words with emotion.

"I was a little chef at the time and I had only been in the cooking skills for less than three years. At that time, my master insisted that I take the exam. At that time, I went to the exam with a nervous mood, and the one who cooked this boiled cabbage. I didn't expect to become the first place..."

Old Jiang talked endlessly, while Yu Qiquan, who was beside him, kept nodding, as if it was the first time he heard this story, and every detail was full of novelty.

Even Yu Qiquan has heard of this story countless times in front of Mr. Jiang, even Yu Qiquan can recite it.

"At that time, a certain name became the best, and since then he embarked on this path." Mr. Jiang said with emotion.

Yu Qiquan nodded, then looked at the time and said, "Master, why don't we prepare the third dish."

Upon hearing this, Mr. Jiang stopped and was about to continue talking, nodding, "Okay, let's prepare the third dish."

…………

In the lobby of Fenghe Building.

"……………So this dish is a good choice as the second dish." Ren Pengcheng finished speaking and knew what he knew.

Jiang Yang felt a little confused, so Jiang Yang asked, "Didn't the third-level chef not have an exam?"

Ren Pengcheng smiled and explained: "The third-level chef has exams, but it's very simple. Generally speaking, students who graduated from the chef school can basically pass the third-level chef exam. But that's now. The current third-level chef exam has become simple and has evolved for a long time to become like this. In fact, the previous third-level chef exam was not simple, especially the Chef Association was not done enough. At that time, the third-level chef exam was even more difficult than the current second-level chef exam."

Ren Pengcheng's explanation made Jiang Yang understand it all at once, so that he could understand it.

In Jiang Yang's memory, he had never taken the Level 3 Chef Exam, and even the chefs around him had never heard of anyone taking the Level 3 Chef Exam.

In fact, he didn't know that the reason why he didn't take the exam was all because of Lin Yong.

Generally speaking, except for chefs who graduate from school, they need to undergo a formal third-level chef examination, chefs with teachers generally do not need to participate. The Chefs Association directly issues a third-level chef certificate.

Although Jiang Yang did not have a teacher, he studied with several chef masters, and his cooking skills were recognized by Lin Yong and several chef masters, so he did not take the third-level chef exam even if he handled the special matters.

"Peat the meat slices while it's hot, otherwise it will lose its taste when it's cold." Ren Pengcheng said.

Everyone on the table nodded in one go. Although there was oil on the surface to lock the temperature, they needed to taste it as soon as possible.

Ren Pengcheng was the first to join, followed by the rest of the people, and finally Jiang Yang.

The meat slices were clamped up and bounced slightly in the air, as if they were still very elastic. The red oil adhered to the surface of the meat slices, making it look oily and smooth under the light.

There is a very thin layer of starch on the meat slices. While this layer of starch makes the meat slices smoother and tender, it also allows lean meat slices that are not easy to absorb the taste to make it easier to attach the flavor to it.

Jiang Yang put the slices of meat into his mouth, first hot, then spicy, followed by numbness, then fragrant, and the final aftertaste is a complex salty taste. The slices of meat have a feeling of eating fish, rather than a rougher pork. The slices of meat are smooth and tender inside, and when they are sipped, it seems that there is still juice bursting out.

Spicy and fragrant, these four words are the best interpretation of this boiled meat slice.

It’s a pity that this dish also has no feelings. Although it’s delicious, it’s not a master-level dish.

Jiang Yang was not in a hurry. Mr. Jiang’s signature dish was boiled cabbage, which must be a master dish. Although it has not been served yet, that dish is worth looking forward to.

Speaking of which, Jiang Yang has never eaten boiled cabbage cooked by Mr. Jiang himself. All the expectations for this dish are obtained from others.
Chapter completed!