Chapter 310 Barbecue
Zhao Yeqing poured all the ingredients for the pig-killing dish into the pot and stirred it slowly with a spoon. After the ingredients had changed color and were cooked, he scooped two spoonfuls of pig blood from the basin and put it into the soup.
A sweet aroma of meat without any fishy smell wafts out.
The butcher's dish can be eaten as soon as it is cooked, but the charcoal basin has not yet been lit and the barbecue has not yet been arranged.
Mu Xi sat on the ground, lowered his head and blew air at the slightly burning charcoal, trying to make it burn faster.
Zhao Yeqing took two bowls and first scooped out the pig liver from the pig-killing dish. This thing would become tough if cooked for a long time, so it was best to eat it right after it was cooked.
"Let's eat slowly first and then grill it after the charcoal fire is lit."
"It's okay, it will be done soon."
This time, the charcoal used was made from pine trees, which ignites faster than other charcoals. Blowing towards the fire point, the visible red color gradually spreads to all the charcoal.
Seeing this, Zhao Yeqing first stuffed a piece of pork liver into his mouth, then picked up the tongs next to him and gently pried the charcoal to make some space underneath, and then with the help of Mu Xi blowing air, flames soon ignited on the charcoal.
The charcoal was about to burn through, so Mu Xi straightened up and ate some pig-killing dishes before waiting.
The pig-killing dish has a light taste and can be eaten by dogs. The dogs in the house seem to prefer eating offal. When they saw the pig liver and rice sausage picked up by Zhao Yeqing, they stuck out their tongues and wagged their tails.
Zhao Yeqing thought it was interesting at first, and she fed one piece here and one piece there, but she gradually realized that she could not feed them all, and if she continued to feed them, they would almost have nothing to eat.
Mu Xi watched with amusement the scene of one man protecting his food and four dogs besieging him, and seeing that someone was about to be soft-hearted and put the food in his bowl into the mouth of the cute creature at his feet, he hurried forward to help.
The consequence of not helping is that when someone gives away food out of pity and cannot eat it later when he wants to eat it, he is the one who is inexplicably blamed.
As soon as Mu Xi stood up, several dogs immediately sat up straight, licked their lips and looked around.
Seeing that he had successfully protected the food, Zhao Yeqing stood up and switched seats with Mu Xi. Now he could finally eat well.
After changing her position, she found the burning charcoal brazier in front of her.
Zhao Yeqing quickly finished the food in the bowl and said, "Take the pot off the stove first. Let's not eat that for now. Let's grill some meat."
At this time, the charcoal in the charcoal basin had turned red. Zhao Yeqing brushed a little oil on the grill and put the sliced meat directly on it.
The charcoal fire gradually made the grill hot, and the meat slices on it also sizzled with oil.
The first piece of meat is discarded. After the oil comes out from the grill, wipe it on the grill and throw it away. Then put the pork liver, pork belly and the like on it.
The temperature on the grill is extremely hot now, and the meat will easily stick to it when you put it on it. You need to turn it over quickly, with each side only touching the grill for a few seconds before turning it over. Only after both sides have changed color can you put it on and slowly grill it.
Among the ingredients Zhao Yeqing prepared for grilling, what she was most looking forward to was pork neck and small intestines.
The rice intestines used to cook pig-killing dishes are also part of the small intestine, but the rice intestines belong to the part connected to the pig's stomach, which is the front half of the entire small intestine, and will taste slightly bitter.
The small intestine used for roasting is the back half, which has a crisper and tougher texture.
Zhao Yeqing once ate a specialty grilled small intestine from Anshi, Guizhou Province. He was so impressed at the first bite that from then on he would have to have a serving of grilled small intestine every time he ate barbecue to feel satisfied.
However, that kind of small intestines are seasoned and marinated with spices before being grilled. They are grilling fresh small intestines today, and I don’t know if they will taste as good.
As for the pork neck, Zhao Yeqing's eyes lit up when he saw the pig's neck.
The pig last time was not as fat as this one, and the pork neck meat did not look amazing. But this time, the marbling of the pig neck meat was very evenly distributed, and it looked like premium marbling Wagyu beef. You don’t have to think too much to know how delicious it will be when roasted.
Pork belly and pork liver are used to test the cooking time. After they are cooked, they are taken out and placed in a bowl which already has chili powder poured by Mu Xi.
The two of them have the same standard when it comes to eating barbecue, which is that they don't like to eat marinated meat. Especially when they come across good quality barbecue, they like to eat the original cuts without marinating so that they can taste the original aroma of the meat.
Just sprinkle salt when grilling or dip it in some chili powder after grilling.
Zhao Yeqing wrapped the roasted pork belly with spicy dipping sauce and gave it to reward Mu Xi who had worked hard to prepare the ingredients.
Mu Xi didn't stop his hand movements. He turned his head and opened his mouth to take the pork belly. He replied in a slurred voice: "It's delicious."
He was cleaning pig lungs, which they loved to eat when they were young. At the entrance of the elementary and junior high school, there was a small stall selling fried pig lungs, and they wished they could become permanent VIPs there.
Pig lungs taste delicious but are difficult to handle. Cleaning them requires a lot of water. You have to pour water into the lungs, watch them gradually swell, and then pour the water out. After repeating this three or four times, you can see the lungs gradually turn white.
Then use a toothpick to poke a few small holes in the areas that have not turned white. This means there is blood congestion in the pig's lungs and it needs to be released.
After the entire pig lung has turned roughly white, cut it into small pieces, put it in a pot and blanch it to remove the blood foam, and finally wash it clean before the process is complete.
By the time Mu Xi had finished processing the pig lungs, Zhao Yeqing's first batch of pork neck and grilled small intestines were also ready.
The grilled small intestine was roasted until golden brown on the outside, and the fat inside was still bubbling. Zhao Yeqing blew on the surface to cool it down, but when he bit into it, he almost got his tongue burned by the hot oil.
The rich aroma of oil is irreplaceable by any other food, and it tastes even more delicious when coated with sesame and chili powder.
The small intestine is crispy on the outside and tender on the inside, while the pork neck meat is very chewy.
This part is different from ordinary meat, it is even a little crispy. Although it is covered with rich marbled fat, it does not taste greasy at all.
Even the colleague who never eats fatty meat applauded.
If you can dip it in Thai sweet and spicy sauce, the taste can be elevated to a higher level after removing the greasiness.
Now the only things that can relieve greasiness are green onions, garlic and lettuce.
Zhao Yeqing picked up a piece of pork neck, added some garlic slices and lettuce, and put it directly into his mouth. His cheeks were bulging from eating it.
Mu Xi brought over the washed pig lungs and the cleaned brains.
It is also a bit troublesome to process the brain flower. To make it not smell fishy, all the blood on it must be removed. Mu Xi cut the brain flower into pieces and put them in a small bowl the size of a palm, and put chopped pepper sauce, oyster sauce, onion, ginger, garlic, cooking wine in the bowl...
The small bowl is made of stainless steel and can be placed directly on the grill to bake the brain inside.
Zhao Yeqing took a piece of lettuce, wrapped the barbecue in it and prepared to hand it to him.
Suddenly there was a bell at the door.
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