"After the pot is heated, add some oil, add onion, ginger and garlic and stir-fry until fragrant, then pour in the drained pork offal and stir-fry quickly, then add salt, sugar, light soy sauce, dark soy sauce, XO sauce, a little
of chili sauce, use oil, then continue to stir-fry, stir-fry for half a minute, then sprinkle rice wine around the edge of the pot to increase the aroma and remove the fishy smell."
"Finally, pour peanut oil on the red-hot iron plate, add shredded onions, green onions cut into large sections, garlic cut into thick slices, and ginger cut into pieces, and stir-fry
Pour the pork offal bag sauce over these ingredients, close the lid and serve. Of course, if you don't have an iron plate on hand, you can just use a plate to serve it without the iron plate."
"But one thing to say is that it is very difficult to make this sizzling pork offal. It requires a lot of attention on the chef's heat, and it takes a lot of effort to clean the offal. I don't recommend that you do it. Once it is not done well, it will be so fishy.
The taste is truly unforgettable.”
Studio
"The anchor is such a cute little girl, and the words she uses are so wonderful. This lingering word is really good!!"
"My mother bought pig intestines once before, and she had me wash them herself. The experience makes me forget to come back."
"One thing I have to say is that the smell of pig sesame is really overwhelming and overpowering. I never like to eat it."
"I like to eat beef offal, but I don't like pig offal. I always feel that pig offal has a strange smell. So it's because the food I ate before was not washed cleanly and not fresh enough?"
"I like to eat pig offal, but I've eaten in all the gourmet restaurants around and there's no one that tastes better. I'm too lazy to make it myself, but this plate of sizzling pig offal that the anchor has on hand looks pretty good. I'll definitely do it if I have the chance.
It’s a bit too far to go there to eat. The navigation here shows that it takes an hour to get there.”
"This store is okay, but the waitress's temper is too bad."
...
Li Xiao threw the rice noodles into his mouth, and the rich sauce flavor instantly penetrated his entire mouth.
The whole piece of rice noodles has no fishy smell at all. It has a rich aroma of wine, ginger, green onions, and a strong aroma of meat. The only thing missing is the unique fishy smell of pig urine. Underneath the sauce aroma is the rich pork flavor of the pork rice noodles.
“It’s very good. The sauce is rich and fragrant. Your eyes are too big. The most important thing is that the pork sausages are so fresh and the noodles are washed very clean. There is no trace of bitterness or miscellaneous smell in the noodles. The cleaning method is quite unique.
, it did not wash away the essence of the powder inside.”
“It’s pink and glutinous in the mouth, and because it’s been marinated in advance, it’s very tasty both inside and outside.”
As soon as he swallowed the rice sausage in his mouth, Li Xiao immediately picked up the second one, then the third, the fourth, and the fifth, until he had finished all the rice sausages in the whole plate of sizzling pork offal.
Then he stopped moving.
"Not to mention other pork offal, I can give this plate of sizzling pork offal 80 points just for their rice rolls. It's very delicious."
"I don't know how difficult it is to clean this thing. It is even more difficult to clean it cleanly without washing away its essence. I give a thumbs up to the lady in the kitchen who washes the sausage."
Li Xiao licked his lips and kept moving his chopsticks over the iron plate, like a poisonous snake preparing to prey.
Soon he set his sights on the next target: pork belly tips. There were only four pieces of pork belly tips on the iron plate. This was the result of the boss adding ingredients to Li Xiao.
Usually there are only two or three pieces of pork belly tips on each stack of sizzling pork offal, because a pig only has one pork belly, and each pig belly has a small piece of pork tip.
The tips of the pork belly were cleaned and processed, and they were cut into only eight or nine pieces, so it wasn’t that the boss was reluctant, but it was just that there was really no way to put more pork belly because the quantity was too short, and there was only enough pork belly for each portion of pork offal.
The sharp components are very few.
Pork belly is already very crispy, and the pork belly tip is the crispiest in the pork belly. It has a very strong taste. If you bite into the two sections of the pork belly tip, it will keep beating in your mouth.
"Eating the tip of the pork belly feels a bit like eating the crispy chicken bones. It's very refreshing and crispy. It's also a bit like eating the fish bones of the sturgeon."
"And there is juice in the sandwich at the tip of the pork belly. The juice is completely locked in the slit. As soon as you bite open the juice, the juice inside will splash out. The whole mouth is filled with its taste. It is very sweet and very delicious.
fresh."
Li Xiao tasted the onions and green onions placed under the iron plate again.
The meat flavor of onions and scallions is no less than that of the offal itself, because all the juices from the offal are absorbed by these bottom ingredients.
Moreover, the iron plate continues to heat up after the lid is closed, causing the heat to force the molecules of the food to continue to make violent movements between the lid and the iron plate, allowing the flavor of the offal to completely penetrate into the ingredients, and the aroma of the ingredients is also
Integrated into the pig offal, the two complement each other and bring out the best in each other.
Li Xiao licked the sauce on his lips, nodded to the live broadcast room and said
"I have to say that even the onions and green onions used as the base taste very good, full of meat flavor, but the taste of onions and green onions is quite pungent. Friends who don't like it should not try it easily."
Studio
"Is the smell of green onions and onions still pungent? Why do I think the smell of pig urine is relatively pungent?"
"I think so too. If you can eat pig's urine, you can definitely eat green onions and onions."
"I said that I have never eaten pig feces. It's too scary."
"I have eaten pork belly before, but I really can't accept other things."
“I really recommend everyone to give it a try, it will open up a new world.”
"I totally agree with what the guy above said. Although the smell of weird food like this is very good, once you get used to it, you won't be able to stop eating it."
"I never ate it before, but after I ate it once, I don't even need to wash it off before I eat it. I just rinse it with water. That's how strong it is."
"Wipe, there's a picture."
"Isn't the big brother upstairs too disgusting?"
....
Soon, Li Xiao's eyes fell on the fried rice noodles next to him.
The vermicelli here is ordinary rice noodles, but the chef controlled the heat very well. The vermicelli is very loose and does not form clumps or lumps.
The color is very even, with no white or black patches.
The pork offal on top of the pork offal stir-fried rice noodles is finely chopped and evenly spread throughout the rice noodles.
You first pulled the fried rice noodles in front of you and said to the live broadcast room
"Their fried rice noodles here also look very good. Here I will teach you a very simple fried rice noodle technique. Before frying the rice noodles, soak the rice noodles in advance so that the body of the rice noodles can absorb enough water. But it cannot
If it absorbs too much, you can usually pick it up after soaking it for about 15 minutes.”
"After picking up the rice noodles, remember to drain off the excess water, otherwise the fried rice noodles will not be fragrant and will be wet."
"Once you have rice noodles, half of the work is actually done."
"After that, you can start to heat the pot. When the iron pot starts to steam, you can pour in the peanut oil. Be sure to add more oil. Use a spatula to slide the oil evenly across the entire iron pot. Make sure that all parts of the iron pot are fully covered.
Absorb enough oil, otherwise the areas that are not soaked with peanut oil will become very sticky when the rice noodles are fried, and when the rice noodles come into contact with these areas, they will stick to them."
"Then pour out the excess fat and pour in a beaten egg liquid. After the eggs are fried, add the rice noodles. First, stir-fry the eggs and rice noodles over medium heat until they are cooked. Then turn up the heat and stir-fry the rice noodles.
After the rice noodles are fragrant, you can add the seasonings. Stir the seasonings evenly before serving. Of course, if you like onions at this time, you can sprinkle some chopped green onions and a simple fried rice noodles is completed.
."
Li Xiao picked up the rice noodles mixed with pig offal and put it into his mouth.
Chew carefully with your teeth and then swallow
“This rice noodle looks good, but it doesn’t taste as good as the sizzling pork offal.”
"The overall rice noodles are not dry enough, probably because there is too much sauce on the pork offal. After the rice noodles absorb the sauce and the oil on the pork offal, they appear a little wet and greasy, and very
The easy rice noodles should originally be drier to taste better, but I can’t say that the current version is not delicious, but I don’t really like this kind of moist rice noodles.”
"If you are a fan of rice noodles that are relatively moist, you will probably like the rice noodles here. There is a lot of sauce, the taste is very rich and strong, and there is a lot of finely chopped pork offal, which is just right.
Eat it directly with the rice noodles, there is no need to eat the pork offal and rice noodles separately.”
After Li Xiao took two more mouthfuls of pig rice noodles, he stopped. Although the taste was good, the texture was not what he liked.
After chatting with the audience in the live broadcast room for a while, today’s protagonist, pig offal porridge, came on stage.
First came a large pot of casserole porridge, which was filled with boiling white porridge. There was nothing on it except a few ginger shreds floating on it.
What came next was a large plate of pork offal that had been cut, cleaned, and pickled.
The aunt who served the food had an amiable smile on her face, and those who didn’t know would even think that Li Xiao was a distant relative of the other party:
"You can eat the pork offal porridge in three minutes after it is boiled. After three minutes, either turn the heat to the minimum or turn off the heat directly, otherwise the pork offal will be too old and it will not taste good."
"understand."
Li Xiao was a little flattered. This was the first time he encountered such a good service attitude. He could even feel the curious eyes around him, constantly wandering around him.
The diners around seemed to want to see what was different between themselves and Li Xiao, and why the aunt who treated her so sullenly the whole time treated Li Xiao so well.
Is it because he is not handsome enough? They compared them carefully, and it seems that their appearance is at most just a little bit worse than Li Xiao's?
Well, there is a big difference. It seems that both young and old people like handsome people.
During these pitiful moments, they could only complain about the unfairness of heaven while eating pig offal porridge with a mouthful of fragrant aroma. The happiness brought by the delicious food quickly made them forget these insignificant worries.
Li Xiao pointed the camera at the pickled pork offal. The marinated offal contained not only the offal, but also some shredded ginger, garlic slices, dried vegetables, chopped green onions, red carrots, and even a few red dates.
Li Xiao put his nose to the pork offal and smelled it. There was no fishy smell at all. It was outrageous. A strong smell of wine appeared on the tip of his nose. It seemed that when the other party was marinating, he added a lot of it to ensure that there was no fishy smell at all.
of liquor.
He smiled bitterly. It seemed that he would have to call Didi to drive him in advance. After all, the marinated pork offal had too strong an alcoholic flavor. After three minutes of cooking, Li Xiao thought it would be impossible to completely decompose the alcohol.
Evaporate away.
In addition, the sizzling pork offal he just ate had a bit too much alcoholic flavor. In fact, according to Li Xiao's understanding of food, there is no need to add such a large amount of rice wine to such fresh pork offal to remove the fishy smell and enhance the aroma.
But Li Xiao immediately understood the reason for this. After all, Awang Pork Offal Porridge is aimed at the general public, and everyone's taste is different.
Considering that not everyone is like me, many people may have a lower tolerance for the fishy smell of pigs. Even if there is a slight fishy smell in the dishes, they will be difficult to swallow.
Perhaps because he wanted to cater to more people's tastes, the boss had no choice but to increase the amount of rice wine used during pickling.
Li Xiao slowly poured all the pig offal into the white porridge with a spoon. As the stove under the casserole went from turning on to extinguishing, blue and red flames alternately danced under the casserole. The temperature of the porridge dropped due to the pig offal.
At the end of the day, it started to boil again, and the sound of "gudu, gudu" reached the audience in the live broadcast room, and each one of them couldn't help but swallow their saliva.
The three minutes came quickly, and Li Xiao didn't have the idea of cooking it for a while to make it more cooked like ordinary people.
After all, this pork offal porridge restaurant has been open for 19 years. When is the pork offal porridge fully cooked and tastes best?
Store owners should know more than ordinary people. After all, the pork offal porridge they make in a day may be more than the pork offal porridge you eat in a lifetime.
Never use your own hobbies and so-called common sense to challenge someone else's career. Since the other party can tell you to turn off the fire in three minutes, then there is a reason to turn off the fire in three minutes.
Even though the fire was turned off, due to the heat preservation effect of the casserole, the pig offal porridge inside was still tumbling. Li Xiao made a bowl of pig offal porridge while it was hot.
After three minutes of tumbling, the white porridge had already turned light yellow. The originally painful white porridge was also filled with pork offal and ribs.
He pointed the camera at the smoky pig offal porridge, scooped up a spoonful of pig offal porridge and showed it to everyone.
"When you pick it up casually and scan it, you can see that half of it is filled with pig offal. When you take a spoonful, it is full of ingredients. It feels really good."
He hurriedly scooped up a large bowl for himself, and smelling the strong umami flavor coming out of the porridge, Li Xiao felt that the bit of food he had just eaten had long since disappeared, and his stomach growled again.
Picking up a piece of pork liver, the pork liver melts on the tongue without chewing hard.
“This pork liver is sizzling, has a perfect texture, is just cooked, and the meat is very tender.”
He showed the remaining half piece of pork liver in front of the camera.
"You can see that the center of this piece of pork liver is still a little pink without a trace of blood, which proves that its doneness is just right and the heat is quite good. After all, the doneness of this piece of pork liver is actually difficult to control.
Accidentally, it became hard, but in fact, hard pork liver means it has been overcooked."
Swallowing the remaining half piece of pork liver, Li Xiao drank the pig offal porridge from the spoon.
The hot porridge poured into the mouth with a strong aroma of meat, and then spread like a stream of heat along the throat to the esophagus, and then spread around the body. Just a small mouthful of pig offal porridge entered the mouth, and the body
It started to get hot.
After taking a mouthful of porridge, Li Xiao exhaled a long stream of white smoke and felt that his whole body was translucent.
"Being able to eat a mouthful of hot meat porridge in the middle of winter is simply one of life's great blessings."
Although he was chatting with the audience in the live broadcast room, his hands did not stop. The chopsticks struck out like lightning and picked up a piece of heart-protecting meat filled with rice grains. The heart-protecting meat was minced so finely that it was only as big as pork liver.
One third of the size, Li Xiao easily fed it into his mouth.
The sound of brushing came from Li Xiao's teeth.
“The heart-protecting pork is very chewy and has a strong meaty flavor, but it’s also very sweet and has the original flavor of pork.”
After finishing the meat, Li Xiao scooped up another spoonful of porridge. There was a lovely piece of pig red like jelly in this spoonful of porridge.
He didn't eat them separately. After all, the pork belly was too small, so there was no need to eat them separately.
He swallowed the pig offal porridge into his mouth without any need for chewing.
Because the porridge base has been cooked slowly over low heat for a long time, the rice inside has been completely cooked. The porridge base is very soft and thick, silky and smooth. As long as it enters the mouth, it will be smooth without any movement.
It slides into the esophagus due to the effect of esophagus and gravity.
In the end, the only thing left on the spoon was the lovely piece of pig red. Li Xiao pouted and sucked the red red. The appearance of the red red was immediately changed by the suction, and he sucked it into his mouth easily.
Pig red is not strong and breaks into pieces when you bite it. On the contrary, this is what real pig red should look like. Since there are not too many additives and no gel protection, its structure will not be very strong and it can be stored.
Time will also become very short.
Li Xiao drank a few more tablespoons of pig offal porridge before exhaling a long breath of white air again, with a sense of joy afterward on his face and a little pink on his cheeks.
he raised his thumb
"Wow, it's so fresh. There's nothing special about its seasoning, just salt, sugar, MSG, chicken essence, a little pepper, and rice wine."
"Although fresh seasonings such as chicken essence and MSG are used for pickling, there is nothing wrong with it. After all, the amount used is very measured and not used excessively."
"After adding these seasonings, the freshness and tenderness of the pork can be highlighted even more."
"The seasoning here is nothing special. It can even be said to be quite ordinary. It can be said that anyone who knows how to cook can prepare the seasoning, but its flavor is really fresh and tender enough."
"The time now is 7:50, not even two hours since he passed away. The inosinic acid in the meat has not yet been denatured, so the umami flavor in the meat is completely locked in. It is very clean and does not have any odor.
inside."
If the audience in the live broadcast room hadn't been watching Li Xiao's live broadcast the whole time, they would have thought that the other party had just done something ulterior and then broadcast it online.
Studio
"Good guy, you can tell by looking at the host's expression that this pot of porridge is serious. I haven't seen him eating like this for a long time."
"Does this need to be said? Just looking at the condition and color of the porridge that the anchor showed us just now, we know that this porridge will not be unpalatable."
"For porridge, we still have to drink our Chaoshan porridge. Our Chaoshan porridge is porridge. A porridge as thick as this would probably close down within a few months."
"Chaoshan porridge? Come on, how can the Chaoshan type be porridge? It's obviously water and rice. The water and rice are so distinct. I really don't want to drink it."
"I don't like porridge at all. Unless I get sick, I won't drink a drop of porridge."
