Hearing his concern, Pei Yuezhi reassured him: "Yunzhi, there's no need to worry. The signature dishes at Qingquanlou are recipes I sold to them, and the owners are a very kind couple."
"As for Baiweiju, they will stop at nothing to make money, and their peers despise them. As long as we do a good job in business, they will eventually ruin themselves."
Pei Yunzhi nodded as if he understood, though he didn't quite know how to do business. But he was sure his sister had a point.
The three of them chatted about this topic for quite a while.
Actually, the reason why Qingquanlou was able to recover some business so quickly is because of its good reputation. This shows that in business, building a good reputation can make people more willing to buy your products.
After cleaning all the duck parts, blanch all the meat except for the duck intestines in a pot.
When blanching, add scallions, ginger, peppercorns, and a little high-proof liquor.
Once the water is just starting to boil and there are only a few small bubbles, you can take them out and wash them clean.
Now they need to make a braising sauce, which involves many things that are only available in the space and haven't been taken out yet. Pei Yuezhi chased Pei Yunzhi out of the kitchen.
Add lard to a pot and heat it up. Then add scallions and ginger and stir-fry over high heat until slightly browned.
Add a little bit of hot pot base, mainly to replace beef bones and butter, to enhance the aroma.
It won't taste like hot pot broth when you eat it.
After frying until the oil turns red, add sweet bean sauce and fermented bean paste, and stir-fry the sauce over low heat until fragrant.
Then add more bell peppers, mildly spicy small chilies, and a chili called Red Stone Pillar, which is quite spicy. Use a little of these two.
Using these three types of chili peppers will make the aroma even richer.
Then add a small amount of Sichuan peppercorns and stir-fry until fragrant.
Add light soy sauce, dark soy sauce, oyster sauce, MSG, chicken bouillon, salt, and rock sugar to the stir-fried ingredients.
After stir-frying the spices evenly, add water and beer.
"Yueyue, this doesn't taste like beer, does it? Why are you making beer in ancient times?" Liu Yuanyuan looked at Pei Yuezhi as she took out one condiment after another, and finally a few bottles of beer. She couldn't help but ask.
Pei Yuezhi reassured her, "You won't taste the alcohol; it will evaporate during the cooking process."
"Then I'm relieved. I hope people won't ask me what this tastes like, saying it's bitter." Liu Yuanyuan dislikes the smell of alcohol, especially the bitter taste of beer.
"You can rest assured, the bag will be fine."
Looking at the pot filled with chili peppers, Liu Yuanyuan said, "Does duck meat need so much seasoning?"
Pei Yuezhi rummaged through the sachet and turned to look at her, saying, "This is nothing yet, we haven't even added the spices."
As she spoke, she began to take out the spices.
Star anise, cinnamon, bay leaves, fennel seeds, angelica root, cardamom, nutmeg, cumin, cardamom peel, licorice root, cloves, codonopsis root, and angelica sinensis.
Put all of these into a gauze bag and put it in a pot to boil.
Liu Yuanyuan stared in shock at Pei Yuezhi taking out so many seasonings: "Yueyue, why is there so much of this!"
"The braising ingredients are quite complex, but that's the key to making it delicious," Pei Yuezhi said.
After bringing the soup to a boil over high heat, you don't need to add as much firewood. Keep the heat a little lower, add the duck necks first, and braise for ten minutes.
After ten minutes, add the duck heads and feet and braise for another ten minutes.
Then add all the vegetables and cook until done, then add the duck intestines.
Distribute the duck intestines evenly to prevent them from clumping together.
Cook for a few more minutes until the duck intestines are cooked through, then remove them all and let them cool.
"It will taste even better after it cools down." Pei Yuezhi scooped out the duck parts and put them into a bowl.
We're opening tomorrow, and we've added limited-edition braised pork knuckle rice and limited-edition duck products. We hope to bring some surprises to our customers.
The next morning, with an excited heart and trembling hands, Pei Yuezhi got up early and went to the new shop.
The plaque has been hung up and covered with a layer of red cloth.
When the door opens in a little while, we'll take down the red cloth, and that will be the opening ceremony.
Go into the kitchen, take out all the ingredients and prepare them. First, cook the pig's feet, which will take two hours.
Luckily, there are plenty of pots here, so taking up one won't make a difference.
This is the first day of business, so let's make some of our usual popular dishes.
First up is the braised pork belly, which everyone has been asking for the most. It also needs to be stewed for a long time, so let's make that first.
Although we now have eight vegetable buckets, when we had six, we didn't always make six dishes. Most of the time, we would make an extra bucket of the most popular dish.
But today is a new beginning, so let's make eight different ones.
Braised pork belly is one dish, and I'll also make stewed chicken with potatoes, twice-cooked pork, and stir-fried pork slices.
For vegetarian dishes, try stir-fried cabbage with vinegar, stir-fried potatoes, green peppers, and eggplant, braised tofu with scallions, and braised green peppers in oil.
I remember when I first opened the shop, I made braised eggs and gave them away to everyone. Although this isn't the first day of opening the shop, it's still a new beginning.
Pei Yuezhi planned to make some side dishes, such as peanuts with vinegar and shredded potatoes with hot and sour sauce. The ingredients were inexpensive, and she would give a little bit to everyone as a small opening bonus.
The meal consisted of eight different dishes, plus a braised pork trotter rice and duck parts, along with complimentary side dishes, which was quite generous.
Before long, all the employees were in place.
After working together for half a day, it was almost time for lunch.
Pei Yuezhi arrived at the store entrance, where many customers were already waiting.
"Welcome everyone! Today is our first day of business. You are all my regular customers. Everyone who comes to eat here will receive a complimentary side dish. It's nothing fancy, just a token of our appreciation," Pei Yuezhi said to the customers at the entrance.
"The boss is generous. When he first started the restaurant, he gave away gifts when he opened. He's giving away gifts again for this newly opened store."
"Is dinner ready yet? I haven't had your food for days, I'm really craving it."
"Yes, yes, you haven't been open for the past few days, and I haven't been able to enjoy my food."
Pei Yuezhi interrupted everyone with a smile, saying that if they didn't stop them, they would keep talking: "Don't worry, everyone, we'll open the door right away. Let me lift the red cloth first."
As she spoke, she turned around and pulled down the red cloth covering the plaque.
"Moonlight Restaurant is now open!"
The guests all applauded and congratulated him.
The system then announced: "Congratulations, host, on completing the mission. Reward: System House Rental."
Great! I've finally got the reward I've been dreaming of!
I'm going to see it after get off work today, yay!
The most important thing now is to take good care of the guests.
Pei Yuezhi greeted everyone with a smile as they entered the store.
The decor is grand, the dining room is spacious, and the aroma of food fills the room as soon as you enter.
The guests were all eager and stood at the food counter without hesitation.
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