I am the cook, but I am Li Er's son-in-law

Put the meat in a cold pot and cold water, add scallions and ginger, and cook over high heat.

Let the system count the time for yourself.

At this time, go to other ingredients.

Three garlic sprouts, sliced ​​with an oblique knife.

The green pepper is also sliced, and then buy a red pepper to match the color.Li Lizhi and the others should be a little more careful about the dishes they use.

Ginger slices and garlic slices should also be prepared.

The meat is cooked until the chopsticks can be inserted into it, which is just right.

Cooking the meat is the key to twice-cooked pork. It should not be fully cooked or overcooked. It is best to have a little runny inside, so that the fried twice-cooked pork can be rolled.

Cut it into slices the thickness of your fingernail while it's hot.

Heat the oil in a hot pan, and when the oil is hot, pour the sliced ​​meat into the pan, the oil splashes, and the sliced ​​meat is also deformed in the hot oil, curling up slightly.

Add a tablespoon of bean paste, stir-fry the aroma, pour the chili, green onion and ginger slices into the pot, and pour half a tablespoon of broth for freshness.

After the aroma of chili comes out, pour the most soulful garlic sprouts into it.

After stirring a few times, it can be taken out of the pan and served on a plate.

Next is the boiled pork slices.

The point of this dish is whether the cooked meat is smooth enough or not.

The meat used should not see some fat, but a good tenderloin should be used, cut into two slices of meat with the thickness of a fingernail.

Add a pinch of salt and add a tablespoon of water.

After it is well mixed, add another tablespoon of water, repeat this three times, and then add an egg white—you can keep the egg yolk, and use it when a guest orders tomato scrambled eggs or tomato egg soup.

After the egg white is also grasped evenly.

Prepare a bowl of non-Newtonian fluid water starch, slowly grab it into the meat slices, the meat must be tender, and the starch must not be less, especially the boiled meat slices, when the water starch is less than two-thirds of the meat slices, it is the most suitable quantity.

After grasping it well, let it wait by the side, watching how the ingredients that are going to be put into the pot with it next are processed.

Scatter a garlic sprout and cut into sections.

The remaining cabbage leaves from yesterday were chopped in half.

A couple of fresh bean sprouts.

Take out half of the potatoes and cut them into slices.

A small handful of shallots, separate the white and green onion leaves and cut into finely chopped green onions.

A whole head of garlic and a whole piece of ginger are also smashed and chopped into fine minces.

The next most important step is to process the peppers, adjust the range hood to a strong mode, buy two taels of dried peppers, cut off the peppers, and shake off the pepper seeds. If this thing is fried, it will have a little bitter taste.

Start the stove and boil the pot, wait for the pot to heat up, and pour in the oil that has not covered the bottom of the pot.

Turn to a low heat, don't wait for the oil temperature to rise too hot, count one, two, three after putting in the pot, then pour in the peppers, wait for the deep red peppers to turn brownish red, then pour out to control the oil.

While hot, chop the peppers and grind them into glutinous rice cakes.

The pot does not need to be washed. Pour in new oil and heat it on a low heat. Scoop a large spoonful of bean paste, listen to the sound of sizzling, and after the rich aroma of bean paste comes out, put the prepared scallions, half Pour the minced ginger and garlic into the oil pan.

Wait for the scent of onion, ginger and garlic to come out.

Pour the prepared dishes into the oil pan, let the oil soak for a while, then add two spoonfuls of broth and an appropriate amount of water—it’s okay to use all the water, but the taste will be better if there is broth.

In this way, there is no need to add salt, the taste of bean paste and broth is enough, if you think the color is not good, add some dark soy sauce for coloring.

At this time, turn to high heat, and after the water boils, remove the vegetables and place them on the bottom of the bowl.

The meat will become more tender after witnessing the encounter of other ingredients.

Then turn the heat to medium-low heat, put down the meat one by one, and pour it on the vegetables after the meat turns white, then sprinkle the prepared chili, the remaining chopped green onion, ginger, and minced garlic.

Boil the chili oil before, return it to the pot again, heat it up, and pour it on the vegetables.

There was a pleasant sound of Zila.

A billowing aroma surged out.

After finishing the two dishes, Yin Xuan brought them up.

Li Lizhi and Li Shu stared blankly at the two dishes, their pupils shrank a little.

Even before taking a sip, the visual and olfactory senses received an extremely violent impact, as if a group of galloping wild horses had collided.

Sichuan cuisine is so hot.

Just like the area in the middle of Sichuan, the magnificent and astonishing character is like a mountain torrent.

Two plates of bright red dishes.

Twice-cooked pork is even better, with garlic sprouts and green peppers as a match, but it is this touch of green base that makes the spicy red oil of this dish even more eye-catching.

Li Lizhi never thought that her favorite red and green, such a small and fresh color, could match such a pair of heavy makeup.

The boiled pork slices are even more amazing.

They knew why this dish was called "Flame Mountain".

The piled up red peppers are like a small hill, steaming hot and curled with red, which makes this color a bit lively.

Although they knew it was a visual deception, it still made them feel that there was a hot flame surging on this dish.

"Brother Zhengyang, this, can this be eaten?" Li Lizhi raised her head and looked at Yin Xuan with tears in her eyes, her eyes were reddened by the spicy heat.

Yin Xuan nodded: "Of course, I think you will like this smell."

Li Lizhi swallowed a mouthful of saliva.

With a chopstick of boiled pork slices, carefully shake off the chili on top, stuff it into his mouth.

even so.

The taste exploded in her mouth, the coating on her tongue seemed to be on fire, the hotness was rolling and surging, and her cheeks, which were shy and rosy, instantly turned red, and the roots of her ears burned.

hot!
It is several times more spicy than chili fried pork.

But it smells good.

Garlic, onion, and ginger, which she hates the most, are in her mouth at the moment, woven into thin silk, winding around her tongue, nose, and mouth.
The meat is so tender that it almost melts in the mouth, and the taste of the meat is integrated into the aroma with a light press of the tongue and teeth.

Li Lizhi wanted to cry.

This violent hotness made her a little unbearable, but she couldn't stop her hands, nor could she stop her mouth.

She picked up another chopsticks of twice-cooked pork.

It tastes different from boiled pork slices. The meat is not tender, but has toughness. When biting in the mouth, it flicks the teeth and tongue, but it is still like a flame.

It's just that the flame of boiled pork comes from its taste.

The flame of twice-cooked pork comes from the twice-cooked pork itself.

The aroma of garlic became the last barrier on her tongue, making the fierce flame a little gentler.

How can these two dishes be so delicious?

A strong, violent aroma swept the entire restaurant.

Almost all the guests turned their heads, looked at the two dishes on the table, and swallowed the taste.

Instinct told them that those two dishes were dangerous.

But the appetite told them that even if it was dangerous, they should try those two dishes.