Chapter 399: Master, what do you think?

After preparing the soft-shell turtle, she picked up a free-range chicken and cut it in half with one knife. Half a chicken was enough to make Farewell My Concubine.

Cut the chicken into large pieces, wash off the blood with clean water, and marinate with cooking wine, light soy sauce, dark soy sauce, Chu Hou sauce, pepper powder, and shredded ginger for 20 minutes.

At this time, you also need to prepare a small piece of pork belly.

Cut into slices and set aside.

Prepare more green onions, ginger, garlic and half an onion.

At this time, it is time to start frying.

Pour oil into the pan, add the chicken pieces and fry until the surface is golden brown and slightly charred, and the fat is fried out. After frying, remove from the pan and set aside.

At this time, Huang Bo couldn't help asking: "Don't we need to blanch the chicken nuggets? Won't it smell fishy if we don't blanch them?"

Song Shi explained with a smile: "After washing the blood off the chicken, you don't need to blanch it. Blanching will lose the flavor. Frying it can also effectively remove the fishy smell!"

Although Huang Bo had never tried it, seeing Song Shiwei's confident look, he couldn't help but nodded.

Whether it is as she said, we will know when it is ready and we will taste it.

Song Shiwei did not wash the pot, but continued to put the soft-shelled turtle into the same pot and fry it until the meat changed color.

Song Shiwei noticed Huang Bo's frown.

I couldn't help but laugh and said, "After washing the blood off the turtle, you don't need to blanch it!"

After the explanation, she took another casserole.

Pour a little oil into the clay pot, add the chopped pork belly and stir-fry to release the fat.

As for why pork belly is added to Farewell My Concubine, it is because adding pork belly can make the dish more fragrant and also have the effect of removing fishy smell.

The most important thing to avoid when cooking Farewell My Concubine is the smell of fish. If it does, then everything is ruined.

When the pork belly is fried until golden brown, quickly add the dried chili peppers, ginger, garlic and onions and stir-fry until fragrant.

Then add the fried turtle and chicken nuggets.

In fact, at this time, the whole kitchen was already filled with fragrance.

The fish head and tofu soup that had just been made on the stove was already boiling and the aroma was beginning to emit.

This Farewell My Concubine dish is even more fragrant.

This caused many of the young disciples to sniffle continuously.

His eyes were fixed on the pot in front of Song Shiwei.

In fact, this Farewell My Concubine is only halfway done.

Since it can be considered as a famous dish of Huaiyang, it must have more than just this aroma.

Song Shiwei has just started to prepare the sauce, which is the soul of the dish.

She took a bowl and mixed the food while talking to Huang Bo who was standing beside her.

“This sauce requires one spoon of soybean paste, one spoon of seafood sauce, two spoons of light soy sauce, one spoon of oyster sauce, half a spoon of dark soy sauce, five spoons of rice wine, one spoon of sugar, and a little starch. Mix well.

"It's okay to add more rice wine, as the alcohol will evaporate during the stewing process. Starch can help the flavor absorb better onto the food. If the marinating time is long enough, you don't have to add starch!"

Huang Bo took out a pen and a notebook at some point and started taking notes while listening.

At this time, he listened to the "teacher" carefully, just like a model student.

Song Shiwei poured the prepared sauce over the turtle and chicken, then added a small bowl of water.

After putting the lid on, he wiped the sweat from his forehead.

"Okay, simmer over high heat for 10 minutes, then switch to medium-low heat and simmer for 15 minutes. You can turn the ingredients over halfway so that the flavors are more evenly absorbed! The rest is up to you!"

As she spoke, she took off her apron.

"Chef Huang, these are the only two dishes for dinner. I got to taste what you cooked, right?"

Huang Bo nodded immediately: "Okay, I will try my best!"

After Song Shiwei left, he moved a small stool and stood in front of the two pots.

At this moment, his mood was very complicated.

In fact, at the beginning, he was not optimistic about Song Shiwei's cooking skills, and even looked down on him.

He wondered what kind of dishes a little girl in her twenties could cook.

But when she started to process the fish head, he found that he was wrong.

But at that time, he just thought that she might have been cooking at home since she was a child, so she was so skilled.

If you tell him which restaurant she is the chef of, he won't believe it.

What really made him silent was the Farewell My Concubine dish made by Song Shiwei.

Somehow, he had a feeling that Song Shiwei's cooking skills might be better than his.

But his many years of cooking skills made him unconvinced.

In particular, she said that chickens and turtles that had been cleaned of blood did not need to be blanched, which was completely contrary to his many years of experience.

He doesn't believe that this thing won't smell fishy if it's not blanched in water?

Especially the soft-shell turtle, the reason why it is called the earth turtle is because it has a strong earthy smell.

If it is not handled properly, the stewed soup will be fishy and smelly.

But Song Shiwei's expression was too confident.

So, in order to prove that he was right, or perhaps to see for himself whether what Song Shiwei said was true or false.

He decided to stay there and guard it without leaving.

But the longer he watched, the stronger the aroma from the pot became. He didn't even smell any fishy odor at all.

When the time was up, he immediately picked up the spoon and scooped a spoonful of soup to taste it.

His disciples gathered together and looked at him.

While watching, I couldn't stop swallowing my saliva, after all, these two dishes were so delicious!

They had never smelled such delicious food before.

Especially since this scent had attracted them just now.

Huang Bo stayed by their side, otherwise he would have to secretly hear everything they said.

At this time, they all looked at him eagerly as Huang Bo scooped a spoonful to taste it.

He asked anxiously, "Master! How is it? Is it delicious?"

"Yes, Master, what do you think of it?"

"Hiss...it smells so good! Master, can we have a taste too?"

"Yes, yes, Master, have you finished tasting it? Let us have a taste too, shall we?"

But after taking a sip of the soup, Huang Bo became even more silent.

He silently handed the spoon in his hand to the apprentice beside him.

I went straight out of the kitchen.

Only his few disciples were left, looking at each other with puzzled expressions.

"What happened, Master?"

"I don't know? Why do you look unhappy?"

"That's right, do you want to go and have a look?"

"If you want to watch, go and see. Give me the spoon. I want to taste the soup first!"

"What are you doing? I got it first so I should taste it first!"

........

Several people scrambled for it.

Then the whole kitchen exploded.

"Oh my god!! This soup... is so delicious!"

“I’ve never tasted such delicious food!”

"Hey, you guys don't have a good appetite, do you? What soup are you trying? I want some meat!"

After taking a bite of the meat, the little disciple's eyes lit up.

"Oh my god, how can this turtle be so delicious? It's so tender and tender! It's so delicious!"