When we arrived at Qiaotou Town, it was a bleak winter day. We followed the navigation and drove to the door of the store. We were so confused that we posted two shops next door, which were almost twins. After careful identification, we found that the "station hotel" was the chef.
After the meal, the shop was clean, everyone took their seats to order, the bridge was tender, and everything was lacking. Everyone came and wanted it all!
We ordered good food, and Master Xie came to the front hall from the backyard, and walked all the way, without looking up, straight to the kitchen.
I followed and watched, enjoying the cooking style of this deity by the stove.
There is nothing special about the ingredients, just asking the ordinary pigs bought by the butcher in the town to go into the water, which is fresh.
Slices of pork liver slices;
Cut the belly into small dices;
Pig waist and wheat ear flower knife.
Seasonings are nothing more than dried sea pepper, millet pepper and bean paste, which are common in Sichuan. Salt and monosodium glutamate are all placed on the table, and the oil is cooked at home. Rapeseed oil is mixed with lard, which is very fragrant.
Grab the onion first, then add the pepper. The side dishes and seasoning should be coded in advance to facilitate the cooking in one pot later.
The stove was fully fired, the kitchen roared, and the old man had a meal, such as concentration, like trance, and instantly entered the rhythm of "three tender".
A handful of pork liver, add a little cooking wine, salt and water starch and grab it evenly. At the same time, the pot is hot and the oil is scooped.
When you get out of the pot, you start shoveling, Mao Mao, but three seconds, then stir-fry the side dishes, bang bang, or three seconds, end the pot, leave the fire, bang bang, and finally stir-fry for three seconds, and plate!
It takes * * * nine seconds, and one second. It's about five meters from the kitchen to the dining table. This time and distance make the temperature just right.
The pig liver has just been cut off, and its state is almost perfect. If it is less than one second, it will ooze blood, and if it is more than one second, it will be old, and the entrance will be smooth and tender.
Look at the kidney flower again. The powder is a little thicker and takes a little longer. It takes about five seconds to shovel in the pot, add the side dishes, and then stir-fry for five seconds, then put them on a plate and serve.
The kidney flower will be cooked, slightly rolled, the flower knife will be well-proportioned, and the pepper and pepper will be embedded, fresh, mellow and tender.
Stir-fry the belly head in the same step, I am counting it in my heart. It takes the longest time among the three tender dishes, and it takes less than half a minute to add up. The martial arts in the world are fast and unbreakable.
A pink belly with green onions and green peppers is particularly elastic and crisp.
I ordered another bowl of radish soup, which was clear and white, not only for relieving spicy food, but also as a taste barrier when tasting vegetables.
We happily went into the water facing three sets of pigs, savoring the wonderful feelings brought by different parts and different heats, crisp or moist, tough or slippery, and with the unique spicy flavor of salted vegetables, the charm of internal organs was brought to the extreme.
The clock pointed to three o'clock in the afternoon, and the old man walked briskly back to the house to rest, leaving a vague blur ...
Cooking is only a moment, hard work has been a lifetime, and the bridge is tender. What is valuable is not only superb cooking, but also independent concentration.