Chapter 136: Stir-fried Kidney, Pork Tripe and Chicken [Three Updates]

After Tu Rongrong finished a chicken wing, she stopped eating. After Tu Yuanyuan finished a chicken leg, Tu Rongrong didn't let her continue eating and put the rest away.

【Ahhhh goddess, why did you put it away? I haven’t eaten enough yet.】

【All-you-can-eat fried chicken, goddess, please let me eat as much as I want. 】

[Goddess, please have mercy on me and let me eat as much as I want.]

After Tu Rongrong packed up everything, she said, "No, the fried chicken won't taste as good once it gets cold, so let's put it away first and eat it at lunch."

Tu Rongrong looked at the time again. She had spent more than an hour frying chicken wings. It was almost twelve o'clock now, and it was time to prepare lunch.

"It's almost twelve o'clock, so we can prepare lunch now." Tu Rongrong said as she walked to the freezer and prepared to take out the ingredients to make lunch.

[It's noon now, so it's time to make lunch.]

[Wow, I still can't bear to give up fried chicken wings and drumsticks.]

[Goddess, what are we having for lunch today? ]

【Goddess, what are we eating today? 】

"Hmm..." Tu Rongrong looked at the contents of the freezer, unsure what to do. Her freezer was mostly filled with bones. Because they needed a lot of meat, they slaughtered a lot of pigs, so there were a lot of pig heads, pig trotters, and pig bones.

Of course, there are also a lot of pork offal, all of which are placed in the freezer.

"Hmm...how about we have boiled offal today?" Tu Rongrong looked at the various offal in the freezer and thought they should be edible. "Stir-fried kidney, pork belly, chicken, etc., how about trying it?"

[Internal organs? Is it the same as the Nine-Turn Large Intestine?]

[Is it the same as stewed pig intestines with sour bamboo shoots? ]

【Ahhh, goddess, what are you holding? 】

"Goddess, aren't we going to make Nine-Turn Large Intestine? What are you holding?"

[Goddess, do what we are familiar with. Don’t take things carelessly…]

Tu Rongrong took out the pork kidneys and pork stomach to thaw, and then looked at the bunch of "Ahhhhhhhhh no" in the barrage and felt speechless. When she made the Nine-Turn Large Intestine before, some people also didn't like the large intestine.

Now, you think Nine-turn Large Intestine is delicious?

"Okay, let's start processing the pork kidney now." Tu Rongrong ignored the audience's cries and started processing the pork kidney.

She washed the quickly thawed pork kidneys, cut them in half with a knife, and removed the white pork smell.

"The white pig smell inside the pig kidney must be removed completely, because it has a strong smell. If it is not removed completely, the kidney will taste bad and affect the appetite." Tu Rongrong said as she quickly sliced ​​out the pig smell with a knife.

"Okay, now let's clean the pig smell and rinse it with clean water." Tu Rongrong put the pork kidney under the faucet and rinsed it with boiling water, then cut the processed pork kidney into a grid pattern.

"When cutting this, make the blade a little deeper, but don't break it. It won't look good if it breaks." Tu Rongrong reminded while cutting.

Then coat the cut kidneys with cooking wine, broad bean and wet starch to season.

Then she took out pickled peppers from the jar next to her. She had picked some green peppers and pickled them when she was growing peppers before and remembered the method of pickling peppers.

"I will post the tutorial on pickled peppers on my homepage later, and you can follow along." Tu Rongrong said to her fans while cutting the pickled peppers into sections.

[Pickled peppers? They taste like pickled bamboo shoots.]

[Can peppers be pickled the same way as bamboo shoots? ]

This pepper is not red.

Green peppers?

[Is it the peppers that haven't matured yet? ]

【Is this pickled pepper delicious? 】

【Ah ...

[This pickled pepper tastes good, but it's very spicy.]

"Are you really not afraid of the spicy food when you eat pickled peppers casually?" Tu Rongrong was helpless. Even she couldn't eat pickled peppers directly because she didn't like spicy food and she couldn't eat the whole pickled pepper.

After Tu Rongrong cut the pickled peppers, she took out the pickled ginger. She washed the young ginger, pounded it, and put it into the pickled bamboo shoots jar to pickle it together with the bamboo shoots.

Tu Rongrong thinks that pickled ginger tastes better if it is pickled with the water used to pickle bamboo shoots, so Tu Rongrong takes the pickled ginger directly from the jar of pickled bamboo shoots, then washes the pickled ginger and cuts it into shreds.

Shred the garlic and cut the green onions into sections.

Then Tu Rongrong took a small bowl and put in wet starch, sugar, MSG and light soy sauce to make a sauce.

After completing the preliminary work, Tu Rongrong turned on the fire, cleaned the wok, dried the water in the wok, and added oil. You can add a little more oil.

Heat the oil over medium heat until it's 60% hot. Then, pour the marinated pork kidneys into the pan. Instead of stirring directly with a spatula, wait until the pork kidneys are set in the oil before slicing them apart. Then, turn the heat from medium to high and quickly add the pickled peppers, shredded ginger, shredded garlic, Sichuan peppercorns, broad beans, and cooking wine.

After stir-frying for a few times, when the kidney is almost cooked, pour in the sauce to thicken it, and finally sprinkle with chopped green onions and it is ready to be served.

"Look, the stir-fried pork kidney is ready." Tu Rongrong smiled and held up the pork kidney on a plate to show the fans, then put it away before the fans had a chance to taste it, and would eat it later when they had dinner.

"Next, we'll make pig tripe chicken." Tu Rongrong said as she started to process the pig tripe.

Rub the thawed pork belly with white vinegar and water several times to remove the mucus, and then rinse it with clean water.

Water had already been boiled in the pot. Tu Rongrong put peppercorns and cooking wine into the boiling water, then put the pig's stomach into the boiling water and blanched it for about three minutes before taking it out.

The chicken is still coated with fluff. She didn't cook all the chicken when she made fried chicken just now. After all, she also needed to use the chicken to make other delicious dishes.

Chop the chicken into small pieces, blanch it in boiling water to remove the blood, then put it into the pig's stomach and tie it with toothpicks or rope.

Put cold water into the pot, add ginger slices and cooking wine, and simmer on low heat after the water boils.

Chicken is easy to cook, so take out the chicken in the middle, add a few red dates and continue stewing. After the pig's stomach is stewed, take it out and cut it into strips.

Of course, while stewing the pork belly, Tu Rongrong also took out the ribs. Her family really had too many ribs, and she also used a lot of bones when making the broth, but there were still a lot of bones.

Tu Rongrong used the ribs to make scallion-fried ribs, sweet and sour ribs, and crispy fried ribs. After the stewed pork belly was almost cooked, she took it out and cut it into strips.

Finally, add the chicken and wolfberry, add salt and pepper to season, and it is ready to be served.

"The stir-fried kidney, pork belly and chicken, scallion spare ribs, sweet and sour spare ribs, and crispy fried spare ribs are already ready. Well, we just need to stir-fry some pickled bamboo shoots and make a simple loofah soup." Tu Rongrong thought for a while and said.

I found the pork belly, chicken and stir-fried kidney on Douguo Food, and they are actually possible to make.

(End of this chapter)