After drinking and eating, go home first and have a good sleep. When you wake up, you feel refreshed and energetic after exercise, and you are very refreshed.

Xia Long called in advance, hang up the private room in Dingdong Laishun, and said helplessly: "Hey, now they are all franchise stores, and their level is getting worse and worse. If you want to eat the authentic bite of meat, you must go to the main store of Wangfujing Dong'an Market."

Johnson waved his hand and greeted the two brothers to sit down and have tea and chat. Looking at Xia Hu who was even more taciturn, he asked: "Don't be like a dull man all day long. Isn't your favorite? I'll tell me the tricks in person this time!"

Xia Hu was stunned. The poker face finally felt a little embarrassed. He silently backed his head and thought for a long time before speaking: "Since I was a little stupid, my brother came forward, so..."

"Don't talk nonsense!" Xia Long glared and cursed: "The boss asked you to say it, there are no outsiders, why are you silly?"

Xia Hu smiled, picked up the teacup nervously, took a sip of tea, and said with a serious face: "You are a foodie, I will just say it casually, and you can listen to it and be done."

Johnson leaned comfortably on the sofa, and it was rare to see the ace special forces soldier with nervous expressions, which was very interesting.

"I think if you want to eat mutton hotpot, first of all, you have to have a pure copper hotpot with charcoal, which must be in the inner part of the copper pot with tin hanging on it!"

"As soon as the water boils, I look at the rising steam and the rolling slices of meat in the boiling water, and listen to the crackling sound of charcoal burning in the pot, that feeling..."

After saying that, Xia Hu couldn't help swallowing his saliva, which made Johnson laugh. It's OK, it has the potential of a foodie.

"When you have a copper pot, you must choose the mutton!" Xia Hu also opened his mouth wide, and heheed a few times, continuing: "We old Hutong people are not good at eating from time to time, and do not eat fried roasted shabu food without winter."

"It is said that in the early years, all the old restaurants that paid attention to were specially selected for sheep masters. On summer days, they went to the Hekou sheep farming base in Inner Mongolia and outside the mouth to choose, and then transported them to the surroundings of the capital, and then fattened after one month."

"Around October of the lunar calendar, these shops that make mutton hotpot roast beef business began to flourish and were busy until March of the following year."

"Most of the mutton is selected for about two years, and 80-90 pounds are the best. But to be honest, as long as it is not smelly, fishy, ​​and old, the taste is fat and tender."

"As for the choice of parts, it depends on your taste. If you eat thinner and choose a big hind legs, eat fat and tender and choose the upper brain on the back of the neck, eat crispy and tender taste, and cucumber strips on the hind legs... These are the most suitable parts for hot pot."

Xia Hu was drinking another sip of tea. He was nervous when facing professional gourmets like Johnson, for fear of saying the wrong thing. If he hadn't eaten mutton hotpot since childhood, he wouldn't say anything else if he was beaten to death.

"In fact, the mutton sauté and the clean water copper pot eat the quality of the mutton itself and the deliciousness of the seasonings. The level of the seasonings also directly affects the level of this meal."

"I have also been to Inner Mongolia and Zhangjiakou. I can also eat very good native mutton in the local area, but the important part of seasoning always feels a little bit worse!"

"It's right, it's worth encouraging!" Johnson Chriss applauded and said with a smile: "It seems that the ace bodyguard also has the potential of foodies, and will be vigorously trained in the future."

Xia Hu's face turned red, so he quickly said a few polite words. Johnson looked at his watch and said, "I'm really not anxious to wait after you finish speaking."

He stood up and said domineeringly: "Follow me in the future, eat delicious food and drink spicy food. If you don't say anything else, you will be full of food!"

"Set off!"

Go straight to Wangfujing, come to the lively Dong'an Market, park your car, take a casual walk, buy a bowl of hot and sour noodles of 45 yuan, and throw it to the trash can for the first bite.

Wash your mouth, since your identity has changed, your taste has become more and more striking. Especially on your tongue, the taste cells are like mushrooms after a rain, full of vitality. As long as you think of delicious food and are excited, you are more excited than seeing a peerless beauty.

I sighed secretly, it seems that I am really a foodie at heart. I can’t help but eat it!

Tang Hong is not here and has no desire to shop. She just wanders around and is full of beauties. She is also very pleasing to the eye and is in a good mood.

Finally, I made it to dinner, went straight to Donglaishun, entered the private room, and looked at the bright and shiny copper pot on the table, like antiques, with thick patina, and it will definitely be a cultural relic in a few hundred years.

One cup of clear water, two or three green onions and ginger.

"Take the brain, tenderloin, and grind the crotch, three plates each..."

"Ginnished meat, cucumber strips, put on two plates first..."

The waiter knew it was an old customer at a glance, and he recommended it on his own initiative: "Do you want to try the big three-pointed small three-pointed one that I just entered the store today?"

Johnson Chan's eyes lit up and he smiled and said, "I'm lucky, I'll have three plates, and so are the mutton muscles."

The waiter noted that twenty plates of meat were really a lot, but judging from the three of them, they were definitely foodies, so they didn't say anything and just served the dishes.

Shabu Shabu restaurants are large and small in scale. Almost all large stores have special supply channels, and Inner Mongolia sheep account for the largest proportion. Some chain stores even have their own breeding farms, introducing excellent sheep varieties from other places and raising them themselves.

Even the family workshops are from Huimin butchers in the city, with reliable quality. Because of faith, the mutton sold by Huimin is the most reliable, and conscientious merchants will choose to go to HM area to buy mutton.

Soon, a plate was served. The so-called lamb's brain was located behind the sheep's neck. The tender and lean meat was wrapped in a circle of white fat oil. It has a high recognition and tastes tender after being scalded.

The tenderloin is located on the back of the sheep's spine. The flesh is slender and has almost no oily flowers, and the taste is dry.

The grinding crotch is located on the buttocks of the sheep. The fat and lean ratio is three to seven. It tastes fat and tender and soft. Yuanbao meat is the tendon of the sheep, and it is mostly lean meat, which is very tough to chew.

Cucumber strips are treasures. Although the inner side of the hind legs of the sheep are almost all lean, the taste is the tenderest and melts in the mouth.

The small triple is located above the front leg, which is fat and thin, and is thick and smooth, and has a sense of layering. The large triple is above the hind leg, with a large proportion of fat and a fat taste.

The mutton is near the ribs and belongs to the waist meat. It is wrapped in a circle of white fascia around it. It tastes crispy and tender, and has a very special taste.

After reading it, Johnson Chan nodded secretly. It is worthy of being a century-old restaurant. The best mutton should be fat and thin, with more thin and less fat. There are very few parts like cucumber strips that are thin and still tender.

When the meat-cutter puts a knife, he must make adjustments according to the situation of each piece of mutton, and according to the texture of the meat, cut the mutton with the best outlet feel.

If the mutton slices washed out by the machine are all scattered into thin slices, the meat tissue will be destroyed by the machine and the pot will be dispersed and unformed.

After serving the dishes, the waiter picked up a plate of cucumber strips and showed it: "We cut fresh mutton from Donglai and clean the blood in advance. When the master cut the knife, if blood was hanging on the blade, the mutton would definitely not be sliced."

"The mutton with all the blood is left untie, and no matter how long it is left in the plate, it will not precipitate the bleeding water. It smells like there is no sour smell, and there will be no foam after it is put into the pot."

After saying that, he raised his plate and turned it over. The meat was firmly stuck to the plate, hanging without falling, and the water was not seen!

Johnson smiled slightly, and it seemed that he had performed a lot. The jargon was called "Landpan". The mutton cut by the machine often freezes without blood flow. After thawing, a pool of blood precipitates. Put the mutton to room temperature and will have an unpleasant sour smell.

The hand-cut lamb has a certain thickness, and the gravy can be locked in it. The texture fibers can also retain coherence, and it will not be loose and broken when boiled in the pot.

Especially the upper brain, it was not cut according to the texture and texture at all. The extremely thin piece of the upper brain was put into the pot and disappeared in an instant.

The waiter left, picked up the chopsticks, picked up the cucumber strips, and ordered: "What are you waiting for? Take action!"

Gently put it in a copper pot, boiling water, boiling hot, in just four or five seconds, put it in your mouth, and the mutton turns into soup, scalding the tip of your tongue, it's enjoyable!

In fact, in the early years, the bottom of the pot was not clear soup but made of soup. Later, in order to compete for customers, Huimin restaurants proved that their mutton was better quality through clear soup and pork.

Good meat with clear soup.

If you rinse the good mutton for one hour, there will be no foam. After the low-quality mutton is put into water, a layer of dark gray foam will be immediately piled up on the pot noodles. The more you cook the foam, the thicker it will be, the higher the purine, and the unpleasant taste will be.

I tasted it again and exclaimed: "It is worthy of being the mutton outside the mouth, and the texture complements the clear soup. From Zhangjiakou to Jining, the mutton in that area has rich in muscle fat and suitable inter-muscular fat. It can be said that it will never grow old for a long time, tender and juicy."

Johnson Chan smiled and said, "I couldn't eat such good mutton before, so I figured out a way to make up for it. I put a plate of mutton tail oil in the pot and moisten the soup. When the soup base is fattened, then rinse the meat in the order of fattening first and then leaning. It's better than nothing."

I picked up the ingot meat, dipped the sesame sauce in front of me, and put it in my mouth, as if I had arrived at the prairie. The sky was as blue as a gem, looking through to the bottom, and the white clouds echoed the flock of sheep, sucking the cool, grassy air.

The sky is vast and the wilderness is vast,

Cattle and sheep will be seen when the wind blows the grass.
Chapter completed!