When Huang Su heard that Chen Nian was coming to learn his signature dish again, he suddenly looked embarrassed on his face.

Chen Nian soon saw the other party’s little thoughts and knew that Xiao Huang was sentimental again, but in fact, for Xiao Huang, he either resisted himself to the end or followed him along the way.

Although I had already handed over the lychee meat to myself, I started to hesitate again when I was in Nanjian.

"Don't worry, Master Huang, I swear to you that whatever dishes I learned from you will never be used to compete with you for your job."

Chen Nian said: "And the Huaiyang cuisine, Cantonese cuisine and Shandong cuisine that I know now are enough. There is no need to make you feel uncomfortable, right?"

In fact, Chen Nian guessed correctly. Huang Su was worried that Chen Nian would steal his job, so he kept hesitating.

And this is his personality, he is a little indecisive, and he is very jealous, and he is particularly proud of his face and likes to be stubborn.

But when he heard Chen Nian say this, if he continues to struggle, it seems that he is a little cautious person.

"I'm not worried about those things, mainly because I'm a little tired today. After all, I just changed the new dishes, so I'm easy to talk about. The main reason is that the chefs are not used to them, so I have to teach them." Huang Su made an excuse casually.

But the old years have come, how can I let myself go back empty-handed?

"Master Huang, then just tell me a little about how this dish is made." Chen Nian looked like he was determined to take the other party.

Because he knew that Huang Su was just making excuses, he had to slap in such a person, and he couldn't stand his face and naturally agreed to him.

Over time, the other party gets used to it.

That's what the so-called pua is.

Then there will be no need to be so laborious.

Sure enough, Huang Su had no choice but to see Chen Nian sitting here and not going to leave, so he had to sigh: "Now I'll tell you something."

In the end, Xiao Huang was successfully cpu by the old one.

Not long after, after getting the recipe for Nanjian Liver, Chen Nian returned to his room first, recalling while recording the recipe in words.

Because he still has to see if there is any problem with this approach.

Prevent Xiao Huang from hiding his hands.

Although Aged has never made this dish, some steps are common for the treatment of ingredients.

It was only when Chen Nian was at Xiao Huang that it was only when he was there just now that Nan Jianli and North-South locations were not related to the locations like the north and south. The reason why he called this name was because this dish was previously called Liang Jianli.

In the mouths of Fuzhou people, the pronunciation of Lianghe Nan is very similar, so it became Nanjian Liver after it was spread.

Nanjian Liver is also a traditional local dish in Fujian.

Like lychee meat, the position on the pig used is different, and the taste is somewhat different.

According to Xiao Huang, this dish actually has two flavors, one is five-spice flavor, the seasoning is mainly five-spice powder, and the other is sweet and sour flavor.

However, the sweet and sour taste has only started to become popular in the past one or two years. In the past, it was mostly five-spice flavor.

Chen Nian thought while writing the method of Nanjian's liver fried on paper:

"Since you have to make it, you must make the classic version. It makes sense that it can be passed on for so long. Although some dishes have been innovative now, there is a difference between innovative dishes and innovative dishes.

If you can innovate well, it is called innovation. If you don’t innovate well, it can only be called fiddling around and adding extra money.

And Chen Nian thought about it again. If it were him, he might be more likely to accept the five-spice flavor.

After all, this is an internal organ.

Even if you are a visceral enthusiast like Chen Nian, you can't just put it in your mouth if you come.

He also wants to choose taste.

After writing all the steps on paper, Chen Nian picked them up and looked at them again.

While watching, it simulated and demonstrated in my mind.

This dish was originally called Liang Jianli in Fujian, and as the name suggests, it must be fried twice.

The first time it takes over oil at high temperature, the second time it is put into the pan and fry.

In addition, it is also more important to levy.

That bowl of juice already contains most of the seasonings you need to use for this dish.

Five-spice powder, a little soy sauce, sugar, a little vinegar, an appropriate amount of water, and finally an appropriate amount of starch.

Put all of these together.

After learning a new dish like this, Chen Nian couldn't sit still. Although it was a little too early, I didn't do it for a while, so that Chen Nian always felt a little itchy in his heart until tomorrow.

So Chen Nian finally ran to the warehouse at night, took a piece of fresh pork liver, and returned to the kitchen.

Feisu did not specify the proportion of various ingredients in the bowl, after all, it was Chen Nian who asked him to briefly explain it.

And Fei Su was just lazy to say.

But it’s just a normal bowl that’s not enough, so there’s no need for the other party to say anything about aging.

Because among Sichuan cuisine, many dishes are used to get acupuncture. Over time, Aged is also very familiar with the knowledge of getting acupuncture.

Even if Xiao Huang didn't say it, we can do it ourselves.

After mixing the bowl, Aged first set it aside for later use.

Then take out the fresh pork livers taken from the warehouse.

After looking at it, the surface of the pig liver is smooth and has a lighter color, and it still looks quite fresh.

And it is not like the 100-day quick-form pork that was later in the vegetable market.

The overall color is very uniform.

First remove the fascia from the pig liver and then cut it into slices in the direction.

The old man cut the slices a little thinner, which was specially advised by Xiao Huang.

Because Xiao Huang said that if the slices of pork liver are cut too thick, it will be difficult to taste, and the fishy smell inside is difficult to remove.

If it is cut thinner, it will smell bad if it is over oily.

Although this fresh pork liver is soft and soft, it tests skills.

But under the old knife skills and the extremely sharp knife, it finally turned into thin slices.

Put it in a hedge and wash away the blood inside, then drain the water.

If there are outsiders present, I will never think that it is the first time that Chen Nian has made this dish when I see this action.

The purpose of washing away blood is also to remove the fishy smell. If it is covered with blood, it is easy to produce a layer of grayish-white foam, which not only smells bad, but also affects appetite very much.

Then add wide oil into the pot and turn on the fire to make the oil temperature rise.

During this process, Chen Nian took another egg, put the egg white into a bowl containing pork liver, and used his hands to mix the egg whites and wrapped them on each piece of pork liver.

After wrapping, Agedan placed his hands on the oil pan and felt the temperature in the oil pan.

When it was about 60%, Chen Nian began to put pork liver into the pot one by one. The speed was very fast and very stable, without any splash of oil.

Holding the trunk in his hand, listening to the crackling sound of the pot, although the pig liver has been wiped, there is inevitably some moisture inside.

That's why there is such movement.

Feeling the atmosphere like setting off firecrackers during the Chinese New Year, Chen Nian was not distracted by the sound, but instead, when the pig liver changes color, he directly uses a power fence to pick up the pig liver.

Otherwise, the pig liver will get old when it is overfried.

Eating at home may not be so particular, and you won’t just pursue tenderness. You would rather cook pork liver if you are a little older.

But opening a store and doing business is different. You have to be both tender and mature.

This way, the guests will buy it.

Put the fished pork liver on the hedge and set it on a basin to drain the oil.

Chen Nian went to the side and took five cloves of garlic and arranged them directly into garlic, then cut some onions and minced ginger.

At this time, add a little clean oil in a hot pan. After the oil is also hot, put the minced garlic, ginger and chopped onions in and stir-fry quickly.

After quickly slashing two spoons in the high heat, the aroma of ginger, garlic and onion exploded. Then, the old man directly dried some pork livers and put them in it and stir-fry them quickly and evenly. Then he put the prepared bowl into the pot.

All the steps are flowing, without any delay.

Moreover, you must not delay making this dish. If you slow down a little, the onions, ginger and garlic will be fried, and the pork liver will be fried.

Under the action of high temperature, the water that lacks juice quickly passes away and gradually becomes thicker, hanging evenly on each piece of pork liver.

Chen Nian put a towel on his hand and grabbed the handrail of the round pot and weighed it twice, then picked up the rice wine beside him and poured a small stream along the edge of the pot.

With the stinging sound, a stream of white smoke came out from the side of the pot. Chen Nian grabbed the chopped green onions next to him and sprinkled them into the pot.

Finally, I touched the switch on the stove and turned it off. I lifted the pot slightly and poured it into the side, and I had already prepared it.

Every time after cooking, the dishes are prepared, they will first put them in a basin, and then the kitchen responsible for making lotus will be used to serve them.

But tonight it was Chen Nian who was practicing cooking by himself, so there was no need to put on the plate.

Looking at the shiny and aging of this dish, I feel pretty good, but I don’t know how it tastes.

Use a quick to pick up a piece of pork liver and put it in your mouth.
To be continued...