Hearing Master Sun’s inquiry, Chen Nian nodded: “Well, I used to practice a lot of knife skills, because I wasn’t cooking for the Kunqu opera troupe at that time, so I made Wensi tofu and practiced knife skills.”

"Do you have this unique skill?" Master Sun was stunned when he heard this. Although he cooked Shandong cuisine, Shandong cuisine also pays great attention to knife skills in many dishes, but Wensi Tofu is obviously different from those dishes.

It requires more meticulousness, and Chen Nian can actually make Wensi tofu, so the knife skills are already very awesome?

No wonder he is easy to handle ingredients and can easily cut anything.

Just now, when Chen Nian picked up the pork waist, Sun Fuquan saw at a glance that Chen Nian had never dealt with this thing before. But he just mentioned the point to pay attention to, Chen Nian quickly removed the glands in the middle.

No more, no more.

It's like Grandma Yu meets Grandma Wang, who is not that bad at all.

"I didn't expect that I actually found a treasure." Sun Fuquanle couldn't even close his mouth, because at this point, Chen Nian's sword skills were actually similar to his own, at least he had nothing to teach him in terms of sword skills.

That is, some ingredients that have not been processed in old age can tell the other party the key points.

Moreover, the two of them have similar knife skills. This is not because Sun Fuquan is gigging on his face, because Sun Fuquan has never made this dish before and has never tried it, so there is no record in this regard.

But this does not mean that his knife skills are not good.

If Sun Fuquan thought about it, he would probably be able to practice it by cutting about ten pounds of tofu.

Chen Nian just smiled with his lips pursed.

Sun Fuquan was watching from the side. Now the more he looked at Chen Nian, the more he liked him. Every knife was very pleasing to the eye.

However, after Ao Nian cut her waist into waist flowers, all the preparations were completed.

"The waist is different from other things. You need to blanch it in boiling water first. The main reason is that the taste is too strong. In short, it depends on who your guests are. If it is just that, you can just boil the oil directly. But if you can't eat that heavy taste, you still want to eat this dish, so you have to put some yellow wine in the water, boil the waist until it turns white and then take it out." Master Sun explained carefully, while Chen Nian listened carefully next to him.

Seeing Master Sun blanch his waist and put it in cold water to maintain the taste, Chen Nian also silently recited the purpose of these actions in his mind.

Then Master Sun put a large spoonful of oil into the pot with a spoon, and Chen Nian started to greet him with great sensibility.

The stove fire during this period is already the kind of push-pull type. You only need to adjust the speed and depth of the push-pull to grasp the heat.

"Don't be too big." Master Sun reminded him.

Chen Nian nodded and turned to medium-fire mode. Now he is a voice-controlled version of the firewood stove. Master Sun will do whatever he says, without any ambiguity.

Chen Nian kept paying attention to the oil temperature on it while pulling the bellows.

After being a chef for a long time, you can just see the oil state and the hot air rising from the pot, and you can judge the oil temperature.

When the oil temperature reached about 30%, Master Sun put the slices of meat into it.

Then I quickly used chopsticks to keep frying every piece of meat, and about twenty seconds passed...

"Little Huo..." Master Sun said again.

Chen Nian quickly adjusted the heat, and Master Sun picked up the colander and took all the meat slices inside and then put them in a basin.

“Medium fire.”

Master Sun issued an order again, and Chen Nian quickly adjusted the frequency.

This time, when Chen Nian observed that the oil temperature in the pot reached about 60% to 70%, Master Sun poured the pork liver into it again.

"The pork liver looks smooth, so you can't be stunned immediately after putting it in the pot, otherwise it will easily desalinate." Master Sun said.

Chen Nian nodded secretly, and he also thought of this. Although he had never made pork liver much before, these principles were similar.

After a while, a clamor sounded, and the layer of wrapping outside the pig liver gradually became shaped. Only then did Master Sun stir up the chopsticks and disperse the pig liver.

Although it is just a medium heat, the power of this large stove is still very strong, and it is no less than that of gas stoves in later generations after the oil temperature rises.

The heat continues to rise, and the domestic oil continues to bubble, which looks much more violent than boiled water.

After the pork liver was almost fried in the oil pan, Master Sun did not rush to take it out, but put the waist flower that had been modified to the knife into the oil pan.

"The waist flowers should not be too old. I have blanched in the pot just now, so now I just need to put them in and rinse the oil. You can take it out just by squeezing it for a few seconds." Master Sun said as he took out the pork liver and waist flowers in the pot at the same time and put it into the plate that had just filled the pork tenderloin.

"Now, only fried food is left. After I get them a meal, let's have some drinks. I still have some good wine hidden here, which was given to me by the third master before."

"Then the relationship is good." Chen Nian was happy when he heard this, which shows that Master Sun's recognition of himself has gone a step further, otherwise how could he drink with him?

As the saying goes, if you drink a confidant, you don’t have a thousand cups of glass, and if you don’t talk too much, you have more rules when it comes to drinking. If you are not a confidant or someone you value, you will never raise your glass more.

When Master Sun saw Chen Nian agreeing, he poured out the previous oil in Meijiu, then simply brushed the pot to remove the taste just now, then continued to turn on the fire, boil the water inside, and put some oil in again after the pot is hot.

"It's time to stir-fry onions, ginger and garlic." Chen Nian muttered in his heart. The pork liver, pork and kidney flowers have been blanched, and now it's time to cook.

As the onion, ginger and garlic are put into the pot, the unique taste instantly rises, and the garlic taste is particularly obvious, but if you eat this kind of water, you need more garlic to taste better.

Especially Chen Nian thought of drinking some more wine in a while, so she couldn't help but become even more greedy.

When he was in the store, he had to consider working in the afternoon and eating employee meals, so he rarely drank, but it didn't matter in such a kitchen.

Anyway, what I cook now is supper. I wait a while to have some side dishes and drink some wine, clean up the kitchen, and finally go back to the house and lie down and sleep. Wouldn't it be nice?

The onion, ginger and garlic were almost fried. When the protagonist appeared, three treasures on the pig were put into the pot together. As Master Sun continued to stir-fry, the unique fragrance of this stir-fried internal organs was emitting.

Agedan is the kind of person who is more fond of eating internal organs, such as chicken, pork liver, pork waist, goat waist, fat intestines, etc. As long as the taste is similar, it is all Agedan’s favorite.

This dish is made by an old Shandong chef like Master Sun, which is especially delicious.

The fragrance was stimulated and directly spiraled ascend to heaven.

When cooking, especially when cooking meat and vegetables, stir-frying onions, ginger and garlic first to increase the base flavor, so that the fried dishes can be more flavorful.

This is like a medicine introduction.

Of course, this dish has a garlic flavor, while mutton has a garlic flavor. Each ingredient has a different taste, so the proportion of onion, ginger and garlic is also different.

At this time, Master Sun directly asked Chen Nian to turn on the fire mode. Chen Nian pulled the bellows with all his life, and the fire inside was burning vigorously.

Under the fire, Master Sun's cooking movements became more intense.

After only seven or eight seconds of frying, Master Sun poured the sauce that had been prepared before into it.

"At this time, you have to use high heat to make this dish so that the taste can be raised. If the firepower is not enough, the taste will be almost interesting."

The prepared bowl of sauce constantly collided with the ingredients, and then wrapped the ingredients inside. The reddish-brown sauce looked quite appetizing. In addition, the environment made the greedy worm in Ao Nian's heart increasingly unable to control it.

Then Master Sun directly put a large spoonful of minced garlic in it, and the garlic smell in the pot became stronger again. This time, the addition of minced garlic aged wishes to call it the soul!

If the previous step did 80%, then putting this tablespoon of garlic directly makes up for the remaining 19.999%.

The garlic smell was constantly stimulated, and the fragrance of the pot of Lao Baosan was also rising at the same time. Just when the last step was about to fall, Master Sun poured a spoonful of pepper oil in it.

It was like the last move of passion.

Turn the spoon three times, then leave the pot!

Looking at the big pot full of Lao Basan, Chen Nian couldn't help it on the spot...

"Master Sun, when will they start dinner?" Chen Nian asked.

"It's almost..." Master Sun said with a smile.

Seeing what Chen Nian was thinking, Sun Fuquan took a pair of chopsticks and handed it to Chen Nian: "Try it first and see how it tastes?"

"Is that OK?" Chen Nian asked uncertainly.

"What's wrong with it? It's natural for a chef to taste the dishes. How can you know that it's salty and light without tasting the dishes? And if you want to taste the flavor, it tastes the best when it's just out of the pot!"

"Okay, thank you Master Sun." After thanking Chen Nian said, he took the chopsticks and picked up a piece of his waist and threw it into his mouth.

The crispy and refreshing taste of the waist flowers makes a slightly crisp sound between the collision with the teeth, and the unique taste of the organs is keenly noticed in the stomach.

However, because the waist flower had been carefully "careful" before, the waist flower did not have the smell of the waist in the mouth at this moment.

In short, this fried waist flower can be said to be the best waist flower that has been eaten in the old age, no doubt about it.

As expected, the dish that is very popular among the general public is definitely the king if it can be prepared well.

However, Chennian thinks that the waist flowers are so delicious now, which is probably related to the blanching of vinegar and rice wine that was added before, soaked in cold water after being taken out, and the marinating of onion and ginger water before.

There are many steps to prepare this dish before and after, but when stir-frying, it is actually just a scramble and stir-frying meal in order.

You can do it if you want to do it at home, but it takes a long time and it will be more troublesome to deal with it cleanly.

"Do you know why I wanted to separate these three types of grease just now?" Master Sun suddenly asked when he saw Chen Nian showing a satisfied look after eating the waistcoat.

Chen Nian knew in his heart that Master Sun was testing himself. After thinking for a while, he replied: "Pig tenderloin is easy to talk about, and low-temperature grease can make the meat slices smoother. When the pork liver has to wait until the oil is raised, put it in the pot when it is 70% or 80% hot. The liver will form quickly and it will cook thoroughly inside. Finally, it will be the waist flower. It has been cooked in water just now, so you just need to make some oil in the end.

Otherwise, the waist is too ripe and will taste hard and taste bad."

"Yes, yes."

Master Sun was very happy when he heard that Chen Nian had almost delivered a full-scoring answer.

Chen Nian became more and more in line with his apprentice image, and he was more willing to hand over the things to Chen Nian.

"Actually, the old bomb three we are making now is the Hanmin version, also called the "Bao San". If you go out and look for it, you can eat the old bomb three they made with Huimin restaurants.

The Huimin Laobo San is dry, but there is a little oil on the bottom of the plate. It sounds more suitable for drinking than the Hanmin version of the oldbo San."

"Is that more authentic to Hui Muslims?" Chen Nian asked curiously. He really didn't know much about the history of this dish.

"That's really not. The old fried rice cooked just now was sent to Tianjin. It was just a little improved in Tianjin. It is a fried rice that tastes delicious and serves a meal!"

Chen Nian nodded, thinking that every dish has its own story.
To be continued...