After preparing the soft-shelled turtle, she picked up the free-range chicken beside her 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 away 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 point, Huang Bo couldn't help but ask, "Don't we need to blanch the chicken? Won't it taste fishy if we don't blanch it?"
Song Shi explained with a smile: "After cleaning the chicken of blood, 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, it will be ready soon and you will know after tasting 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 cleaning the blood from the turtle, you don't need to blanch it!"
After explaining, she took another casserole.
Pour a little oil into the casserole, 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 enhance the flavor of the dish and also remove the fishy smell.
The most important thing to avoid when dishing 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 chilies, ginger, garlic, and onions and stir-fry until fragrant.
Then add the fried soft-shelled turtle and chicken pieces.
In fact, at this time, the entire kitchen was already filled with fragrance.
The fish head and tofu soup that was just made on the stove has started to boil, and the aroma is beginning to emerge.
This Farewell My Concubine dish is even more fragrant.
This caused many 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 half done.
Since it can be considered a famous dish of Huaiyang, it must have more than just this aroma.
Song Shiwei has just started to prepare the most soulful sauce.
She took a bowl and mixed the food while explaining it to Huang Bo who was standing beside her.
"This sauce requires one spoonful of soybean paste, one spoonful of seafood sauce, two spoonfuls of light soy sauce, one spoonful of oyster sauce, half a spoonful of dark soy sauce, five spoonfuls of rice wine, one spoonful of sugar, and a little starch. Mix well.
"It's okay to have more rice wine, as the alcohol will evaporate during the stewing process. The starch will allow the flavor to be better absorbed by the food. If the marinating time is long enough, you can also skip adding starch!"
Huang Bo took out a pen and a notebook at some point and started taking notes while listening.
At this time, he was like a model student, listening carefully to the "teacher's" explanation.
Song Shiwei poured the prepared sauce on the turtle and chicken, and then poured in half a bowl of water.
After closing the lid, 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 through so that the flavors are absorbed more evenly! The rest is up to you!"
As she spoke, she took off her apron.
"Chef Huang, these are the only two dishes we have for dinner. I can taste what you cooked, ok?"
Huang Bo nodded immediately: "Okay, I will do 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 cooking could a girl in her twenties like her know how to do?
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 vague 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 didn't believe that this thing wouldn't taste fishy if it wasn't blanched?
Especially the soft-shelled turtle, the reason why it is called earthen turtle is because it has a strong earthy smell.
If one 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 by his side all the time.
But the longer he watched, the stronger the aroma from the pot became. He didn't even smell any fishy smell at all.
When the time came, he immediately picked up the spoon and scooped a spoonful of soup to taste it.
His disciples gathered around him and watched him taste it.
While watching, I couldn't help swallowing my saliva, after all, these two dishes were so delicious!
They had never smelled such delicious food before.
Especially this fragrance has been attracting them since just now.
Huang Bo stayed by their side, otherwise, they would try it secretly no matter what.
Seeing Huang Bo take a spoonful to taste, they all looked at him eagerly.
He asked anxiously, "Master! How is it? Is it delicious?"
"Yes, Master, how does it taste to you?"
"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 Huang Bo took a mouthful of the soup, he became even more silent.
He silently handed the spoon in his hand to the apprentice beside him.
He went straight out of the kitchen.
Only his disciples were left, looking at each other with puzzled expressions.
"What happened, Master?"
"I don't know? Why do you look so unhappy?"
"That's right, do you want to go and have a look?"
"Go and watch if you want to. Give me the spoon. I want to taste the soup first!"
"What for? I got it first so I can taste it first!"
........
Several people scrambled for it.
Then the whole kitchen exploded.
"Oh my god!! This soup...isn't it so delicious?!"
"I've never tasted such delicious food!"
"Oh, you guys don't have a good time, do you? Why are you trying soup? I want some meat!"
As soon as the little disciple took a bite of the meat, his eyes lit up.
"Oh my god, how can this turtle be so delicious? It's so delicious that the bones fall off in one sip! The hem is so chewy and soft! It's simply too delicious!"
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