[The pig offal storage time will not exceed 6 hours every day]

[The dishes are slightly single]

[The dining environment and service environment make this place slightly embarrassing]

[Chef: 1-star senior chef: Zong Yongwang]

"Ding dong, the system rating, the star rating of [Awang Pork Offal Porridge] is 3 stars."

"Ding dong, you have won a 3-star food store check-in reward"

[Attribute: Speed ​​1]

[Ability: Proficient in porridge making]

[Ability introduction: You have learned how to make porridge]

[Money: 1,000 yuan]

【Famous: 30】

[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]

The 3-star rating did not surprise Li Xiao. After all, he had eaten here before, and the ingredients here were indeed fresh enough and tasted good enough.

As soon as the iron plate of pork offal was opened, thick white smoke came out along the edge of the lid.

The aroma of ginger, onion, and garlic hits your face, mixed with the aroma of pork offal and a faint aroma of wine.

Li Xiao pointed the camera at the steaming iron plate of pork offal. The large round black iron plate was covered with a layer of ingredients, including shredded onions, chopped green onions, and chopped green onions.

Thick slices of garlic and pieces of browned ginger.

A thick layer of toppings, topped with rich sauce and fragrant sizzling pork offal.

Li Xiao used chopsticks to pick up the plate of sizzling pork offal. It was quite heavy. Li Xiao even secretly suspected that the other party was giving more weight because he was live broadcasting. After all, it was indeed a bit ridiculously large.

Li Xiao could see this just by visual inspection. The weight of the pork offal on the iron plate was at least half a catty or more. The corner of his mouth could not help but twitch slightly. Half a catty of pork offal here costs 28 yuan. Now the iron plate is ready for him.

Selling only 30, this is totally making money at a loss.

However, this kind of thing is indeed human nature. When they know that someone is coming to promote their store, a normal boss will increase the portion of the dishes, ask the chef to be more careful when making them, or give a discount to the anchor. This is normal.

Something.

Although the elder sister just now would definitely not recognize Li Xiao as a big anchor with more than 1 million fans, obviously the boss here has also reminded that as long as the anchor comes to visit the store, both the big anchor and the small anchor will be treated well

, treat everyone equally.

When the boss thinks about it, it is indeed a bit difficult for them, the aunts and sisters who are over 50 years old, to distinguish which ones are big anchors and which ones are good little anchors, so they just give preferential treatment to them all.

After all, as the saying goes, it is easy to deal with the king of hell, but it is difficult to deal with the devil.

Usually it's not the people above that cause problems, but the people below who are acting evil.

And even if most big anchors make criticisms, they will be quite tactful. After all, the larger the number of fans, the less subjective the anchor's words can be.

For example, when an anchor is eating rice dumplings, if he says that salty rice dumplings are really delicious, or sweet rice dumplings are really the most delicious rice dumplings in the world, then the live broadcast room will definitely be noisy.

So you will find that anchors with more fans like more things. They will like salty rice dumplings, sweet rice dumplings, and of course meat rice dumplings, alkaline water rice dumplings, and sago rice dumplings.

But young anchors don't have this worry, they can say some amazing things as they like.

Many times they will deliberately make these shocking remarks. After all, only these unexpected remarks can attract more fans. They may even trigger scolding wars, and even worse, attract the audience to scold themselves in order to gain attention. More heat.

After all, black and red are also red. As long as you prepare the corresponding response plan, then all problems will not be a problem.

Li Xiao pulled the iron plate in front of him, smiled at the audience in the live broadcast room and said:

"The portion of the sizzling pork offal is obviously larger than the normal portion. I've eaten here twice before, and the portion is only about 1/3 to half of what it is here. It's definitely not that much."

"So if you are interested in coming here, don't judge the normal situation based on the weight of the anchor."

While talking, Li Xiao glanced at the same sizzling pork offal served on a table next to him. He quickly adjusted the angle and focus distance of the camera. The sizzling pork offal on the next table became clearer and clearer. Soon, a portion of the sizzling offal was served. The sizzling pork offal, which was half the weight, appeared in the live broadcast room.

Studio

.....

"Good guy, isn't this small portion too much?"

“It’s true, this Awang Pork Offal Porridge restaurant doesn’t pay promotional fees to the anchors!”

"Is the guy upstairs the new guy? Anchors never accept promotions from businesses."

"But there are too many differences between the two discs, right?"

"If I were around, I wouldn't be able to accept it, and there would definitely be a fuss."

"Actually, it's not bad. A plate of sizzling pork offal costs 30 yuan. How much more offal do you want to eat?"

"Although the price of pork has dropped a bit now, it is still very expensive. Moreover, the price is not just as simple as the cost of materials. The rent of labor, water, electricity, and shops is not cheap."

"That's right, don't ask too much. After all, people open stores to make money, not to do charity. It's enough to have someone do so much."

.....

Li Xiao first introduced the method of making sizzling pig offal to the audience in the live broadcast room:

"First process the fresh pork offal. Remember that the pork offal here must be fresh. Whether you are making pork offal porridge, pork offal soup or sizzling pork offal, it must be fresh. The fresher the better."

"The reason why Awang's pig offal porridge business has been so good for decades is because the owner, Awang, used to work in a slaughterhouse and met quite a few good friends there. He was able to prepare food earlier than others. Get the offal quickly."

"The work in the slaughterhouse starts at 9:00 every day, and around 11:30 every day, the naked pigs and pigs are sorted one after another."

"But those merchants who have no connections and no connections can only wait until around 4:00 in the morning to get the pig meat from the butchers in the market."

"So most of the pork offal porridge you see is made for breakfast. Even the few shops that serve late night snacks are doing average business. After all, a lot of marinades are needed to remove the fishy smell of the pig offal.

It makes pig offal porridge less pure."

"After all, pig offal itself is pig offal, and the fishy smell itself is very strong. If you don't choose fresh, but choose overnight or put it in the refrigerator, then the smell of the pig will completely penetrate into the offal, no matter how it is made later.

There will always be a pig smell that cannot be removed.”

"The reason why this Awang Pork Offal Porridge now only serves dinner as a midnight snack is because the slaughterhouse changed the regulations a few years ago, and the slaughtering time of pigs has been moved up from 9 p.m. to 2 p.m.

At 6 o'clock, the relationship with the boss is strong enough, and I can ask the brothers from the slaughterhouse to help kill the pigs in advance and deliver them to the store before 7 o'clock."

"Otherwise, if we want to eat this pig offal, we have to wait until the supper in the evening."

"After processing the fresh pig offal, marinate it with seasonings for ten minutes, then put it into boiling water with rice wine and boil it to boil out all the dirt inside the pig offal. This step must be done properly
Chapter completed!