activa-t Chapter 109 Contest
Chapter 109 Contest
Then, Shen Yan began to clean the internal organs of the pig's large intestine.
She first used the tip of the knife to gently scrape off the residual material on the inner wall, and then repeatedly rinsed the large intestine with clean water until the inside was clean and odorless.
After cleaning, Shen Yan hung the pig intestines to dry.
She found a rope, tied both ends of the pig intestine, and then hung it in a ventilated place to let it dry naturally.
The drying time depends on the weather and usually takes from a few hours to a day.
Finally, when the pig intestines are completely dry, Shen Yan checks each intestine again to ensure that the surface is clean and there is no residue inside.
She then puts the pig intestines into a sealed container and stores them in a cool and ventilated place for later use.
Shen Yan's processing process is very meticulous and patient. She knows that the quality of the ingredients and the details of the processing are crucial to the taste of the final dish.
Then, Shen Yan began to process the pig stomach.
After cleaning the pig's large intestine, Shen Yan turned to deal with the pig's stomach in his hand.
She took out the pig stomach she bought and rinsed it thoroughly with clean water to remove impurities and dirt on the surface.
As the surface of the pig's stomach is flushed with clean water, it gradually reveals a smooth and shiny texture.
Then, Shen Yan picked up the kitchen knife in her hand and gently scraped off the dirt on the surface of the pig's stomach, paying attention to maintaining the integrity of the stomach wall.
Her technique was light and skillful. The blade slid across the surface of the pig's stomach, removing impurities one by one while maintaining the integrity and beauty of the pig's stomach.
After cleaning the surface, Shen Yan cut open the pig's stomach, spread it out gently, and carefully checked whether there was any residue inside.
She gently probed the inside of the pig's stomach with her fingers to check if there were any parts that were not cleaned properly, making sure it was thoroughly clean inside and out.
Next, Shen Yan prepared some clean water and salt, put the pig's stomach in the basin and soaked it for a while, allowing it to fully absorb the salt water and remove the fishy smell.
She gently stirs the pork belly, making sure every part is soaked with the brine.
Afterwards, Shen Yan took out the pig's stomach and rinsed it thoroughly with clean water again to remove the salt water and remaining smell.
She dried the pork belly and then gently wiped the surface with kitchen towel to ensure it was clean and odor-free.
Finally, Shen Yan put the processed pig stomach into a sealed paper bag and placed it in the refrigerator for later use.
She treats every ingredient so meticulously and seriously, because she knows that only in this way can she make delicious and nutritious food.
Shen Yan prepared to blanch some of the cleaned pig intestines and pig stomachs.
Because this part may be used to cook tomorrow and sell it on a stall with a cart. Things that will be used tomorrow, of course, need to be prepared in advance.
She took out a large pot with a wide mouth, put in enough water, then lit the gas stove and waited for the water temperature to rise to a boil.
When the water boiled, she gently put in the pig intestines and stomach, letting them roll gently in the boiling water.
The pig intestines and stomach are soaked in boiling water, gradually emitting a fragrance.
Shen Yan gently turned the ingredients with a spatula to ensure that they were evenly heated and blanched thoroughly.
Shen Yan kept skimming off the impurities and grease floating on the water surface to keep the water clear.
The blanching process takes a certain amount of time, and Shen Yan can use this time to tidy up the surrounding kitchen environment.
She wiped the table with a damp cloth, cleaned up the occasional crumbs of food, and kept the kitchen clean and tidy.
At the same time, she kept an eye on the pig intestines and stomach in the pot, keeping an eye on their condition.
After the blanching time is over, Shen Yan uses a long-handled colander to take out the pig intestines and stomach, and soaks them in clean water to remove the remaining fishy smell and grease.
After blanching, Shen Yan took out the pig intestines and stomach, rinsed them with clean water, and then dried them again for later use.
Shen Yan took out the various spices she had bought, including peppercorns, aniseed, etc., and prepared to cook them. She first took out a deep pot, poured in an appropriate amount of water, and then put in the various spices.
Before adding the spices, Shen Yan first gently squeezed and crushed them with her hands to release more fragrance. After she put the spices into the pot, she lit the gas stove, turned the fire to low, and let the spices simmer slowly.
As the heat gradually increased, a rich aroma wafted out of the pot, making people salivate. Shen Yan gently stirred the spices in the pot to ensure that they could be evenly heated and release the most intense aroma.
She keeps an eye on the pot, constantly adjusting the heat to ensure the spices are cooked to perfection. Her technique is gentle and practiced, and every move reveals her superb cooking skills and rich experience.
During the cooking process, Shen Yan scooped up the soup in the pot with a spoon from time to time to taste the spices.
She stared at the spices in the pot, as if she was having a tacit conversation with them to ensure that they were cooked to best effect.
Finally, after a period of cooking, the spices in the pot exuded a strong aroma and the colors became bright and attractive.
Shen Yan gently turned off the fire, scooped out the spices with a colander, put them in a clean container and set them aside.
She looked at the container filled with fragrance and smiled, her heart filled with anticipation for delicious food and love for cooking.
Shen Yan had already cut the processed pig lungs into thin slices. She carefully placed the slices on the chopping board, ready to add them to the cooked spices to make braised pig lungs. The spice broth in the pot had already been cooked to a rich and fragrant aroma, full of the fragrance of various spices.
Shen Yan used a slotted spoon to gently place slices of pig lung into the pot, making sure they were completely submerged in the spiced broth.
She gently moved the pig lungs with a spoon to ensure that each piece was evenly cooked and fully absorbed the flavor of the spices.
As the pig lungs are slowly simmered in the pot, the aroma of the spices gradually permeates the meat slices, making the meat more tender and delicious.
Shen Yan would occasionally use a spoon to gently scoop up the soup from the pot and pour it on the pig lungs to make it more flavorful.
She kept an eye on the heat, keeping the temperature in the pot just right to prevent the pig lungs from being overcooked.
Her eyes were always fixed on the ingredients in the pot, as if she was having a tacit conversation with them, to ensure that every piece of pig lung could reach the perfection in her mind.
After a period of cooking, the pig lungs have absorbed enough spices and become fragrant, tender and delicious.
Shen Yan gently turned off the fire, scooped out the cooked pig lungs with a spoon, put them on a plate, and decorated them with some green leaves to add color and appetite.
Shen Yan looked at the neatly arranged braised pork lungs and smiled, her heart filled with love for food and satisfaction in cooking.
Before making braised pork belly, Shen Yan has to prepare fried sugar color first.
She took out a small pot, poured in an appropriate amount of white sugar, then lit a low fire and started heating.
She gently stirred the sugar with a wooden spatula, and when it began to melt and turn a light golden color, she began to carefully control the heat.
Stir-frying sugar color is a process that requires patience and skill. Shen Yan always pays attention to the changes in the sugar to avoid it from getting stuck on the bottom or turning black too early.