Chapter 712 - 546: Sooner or Later, Debts Must Be Paid

Chapter 712: Chapter 546: Sooner or Later, Debts Must Be Paid

During this long wait, Huang Jun did not watch the stove closely the entire time. Instead, he cleverly utilized this period to keep an eye on the changes in the pot while preparing the seafood that needed to be steamed.

His exceptional skill of multitasking earned the admiration of Qian Guoxiang and others present.

As time passed, the pig intestines and intestines in the pot were cooked. He carefully took them out one by one from the boiling pot and placed them in a large basin to cool naturally.

This action is due to the fact that freshly cooked pig intestines are extremely hot, soft in texture, and slightly sticky. Cutting them directly would cause the internal structure to become loose.

Thus.

He patiently waited until the intestines cooled enough to be handled without burning; by this time, the intestines had fully set and could be cut without worrying about them falling apart.

He cut these ingredients into small pieces about an inch long. This length is both convenient for eating and suitable for further culinary processing.

After cutting everything...

He picked up bamboo skewers and cross-fixed the layered pig intestines.

This step prevents the intestines from spreading during the next cooking process while enhancing the dish’s appearance.

After fixing them all, he placed the pig intestines and intestine heads in a basin, slowly poured in the right amount of dark soy sauce, and mixed them evenly.

The purpose of adding dark soy sauce is to give the pig intestines a glossy color, while the rich soy flavor penetrates the intestines, effectively eliminating their inherent odor.

When handling ingredients like intestines, removing the odor is a crucial step, with almost every operation centered around this.

But it is precisely this odor that gives the intestines their unique charm.

Whoever can skillfully transform it into an enticing aroma can earn widespread acclaim with this dish.

Back in the day, the popularity of the nine-turn intestines nationwide was precisely due to mastering the secret of transforming odor into aroma.

At this moment, Huang Jun had evenly coated the intestine heads and pig intestines with soy sauce. Then, he set up the stove, poured in enough cooking oil, and prepared to fry the intestines.

Deep-frying is a critical step in cooking pig intestines, serving three main purposes: first, coloring, to give the intestines an enticing hue; second, deodorizing, using high-temperature frying to further eliminate the offensive smell of intestines; and finally, extracting excess fat from within the intestines through the frying process.

Additionally, frying can slightly dry the surface of the intestines, making them more chewy during subsequent cooking, enhancing the texture when eaten.

And fried intestines are less prone to deformation, maintaining a nice shape.

While frying intestines, the oil temperature should not be too high, about five to six tenths heat is adequate.

When the oil temperature is suitable, Huang Jun placed the intestines in a colander and gently lowered them into the oil pot for frying.

During the frying process, caution must be taken not to add too many intestines at once to avoid uneven frying, and care should be taken not to push or stir with a spoon forcefully to prevent toothpicks from breaking or scraping the intestines.

By frying in small batches, the color and appearance of the pig intestines and intestine heads are more aesthetically pleasing.

Once the intestines were placed in the oil pot, they began to gradually change color and emit a unique fragrance.

When the surface started to slightly turn a yellowish brown, Huang Jun used a colander to take them out one by one, leaving them aside to drain excess oil.

While the pig intestines were draining oil, Huang Jun poured out the hot oil from the pot, put the pot back on the stove, and lit the flame.

As the pot gradually heated up, he scooped in a little lard and then sprinkled some white sugar into the pot. Afterwards, he lowered the heat and slowly stirred the pot with a spoon to gradually melt the sugar.

The key to this dish lies in using caramel color, and using lard to stir-fry the caramel not only adds a rich pork aroma to the dish but also effectively lightens the unique taste of pig innards.

When frying caramel color, it is necessary to stir constantly over medium-low heat until the sugar is completely melted, the colored deepens, bubbles rise and then disappear, ultimately turning into a red jujube-colored, thick liquid; only then is the caramel color considered complete.

After the caramel color was done, Huang Jun poured the pig intestines and intestine heads, which had their oil drained, into the pot, then picked up the wok and used a flipping technique to evenly coat the intestines in the caramel color.

In this process, he avoided flipping the wok because the toothpicks had not been removed and could easily puncture the surrounding intestines, so he used a tossing technique instead to coat the caramel color.

Once the caramel color was evenly coated, Huang Jun poured into the pot the pre-chopped ginger and scallion, using their spiciness to further dispel the miscellaneous odors of the intestines, while incorporating the unique aroma of ginger and scallion into the intestines.

Once the aroma of the scallion and ginger emerged, he quickly poured a bit of fragrant vinegar along the edge of the pot and stir-fried a few times.

Adding fragrant vinegar is not just to give the dish a distinct sour taste but also because its volatilization process can effectively purify the intestines’ odor, making the intestines’ flavor more pure.

When the fragrance of the vinegar wafted through, he successively added some light soy sauce and cooking wine. ℯℯ𝘭.𝘤ℴ𝘮

As the sauce in the pot began to bubble, he sprinkled in half a spoon of white sugar.

The caramel color fried earlier was mainly to make the intestines look better, though a lot of sugar was used, it brings almost no sweetness.

To perfectly integrate the sour, sweet, bitter, spicy, and salty flavors of this dish, adding sugar again is a necessary step.

Huang Jun used a spatula to stir, and once the sugar melted, he poured in some clear soup made from boiling pork bones.

This clear soup, made from slowly boiling pig bones, is very fresh in taste but pale in color, just right.

If you use that kind of milk-like thick pork bone broth, the intestines would be too greasy.

Plain water, on the other hand, lacks flavor.

Therefore, using pork bone clear soup is the best choice.

Huang Jun covered the pot with the lid and adjusted the heat to simmer, allowing the broth in the pot to slowly permeate the intestines bit by bit, fully absorbing its essence.

Just when everyone thought the delicious dish was about to be made and prepared to welcome that enticing fragrance...

Huang Jun unexpectedly placed a clean plate on the operation table, and then, from the prepared seasonings on the side, selectively picked out the finished caramel.

This move made Liu Suyu, who was assisting on the side, and Lv Pengfei, who was responsible for filming, both show expressions of surprise and curiosity intertwined on their faces.

Huh?

Could it be that Chef Huang is going to showcase some unexpected skill in this dish?