The sour bamboo shoot fish was ready, and Tu Rongrong looked at the time. The chicken feet had just been soaked for about an hour, and the time hadn't come yet, so Tu Rongrong didn't plan to make chicken feet at this time.
Tu Rongrong saw that there were still a lot of sour bamboo shoots, so she prepared to make sour bamboo shoots stewed with fat sausage.
"The duck hasn't been cleaned yet, so let's make a fatty sausage stewed with sour bamboo shoots." Tu Rongrong took out a pair of pig intestines as she said, rubbing the pig intestines with flour, vinegar, and salt to clean them.
"The offal of these animals has a strong smell. When processing pig intestines, we need to add flour, salt and vinegar to knead. Knead for a longer time and fully knead evenly, so that the cleaning can be clean." Tu Rongrong grasped Said while rubbing very much.
[Hey, the taste is so strange.]
[Can sour bamboo shoots be made with pig intestines? Is it the same as Jiuzhuan large intestine?]
[Anchor anchor, is it as delicious as Jiuzhuan Dachang?]
[Goddess, look, look at the fat intestines in your hand, don't you think it's weird?]
[Goddess, I like to eat whatever you do.]
[Goddess, I will always support you!]
[Ah, did you eat the sour bamboo shoot fish just now?]
[No, the goddess put it on as soon as the plate was ready, and didn't give us the slightest chance.]
[Wooooow, I feel that the taste just now is really good, but the goddess didn't give me a taste.]
[Goddess has pity on me, give me a taste of that sour bamboo shoot fish.]
"Of course the dishes can only be eaten when they are served together later. Now, we'll prepare all the other dishes before eating." Tu Rongrong said with a smile.
After rubbing the large intestine for a long time, rinse it several times. After the large intestine is fully rinsed, blanch it in a pot under cold water. Remove and turn over, skim off excess fat and cut into sections.
The sour bamboo shoots are marinated after being cut, so you only need to wash the sour bamboo shoots and drain the water. The sauerkraut has not had time to marinate, but she may use large ones that have been marinated for a longer time. Try cabbage.
Slice the onion, slice the ginger and garlic, and cut the red pepper into rings. Then turn on the fire, put in the frying pan, add an appropriate amount of oil, and when the oil is slightly hot, add the onion, ginger, garlic and red pepper to sauté until fragrant.
After the onion, ginger, and garlic are fried, put the large intestine in and stir fry, then add sauerkraut and sour bamboo shoots and continue to stir fry, add an appropriate amount of salt and sugar, and finally pour hot water and boil over high heat, then turn to low heat and simmer for two minutes Ten minutes will do.
Tu Rongrong covered the pot and let it simmer slowly, then walked to the door of the kitchen, looked at Tu Che and shouted, "Uncle Che, is the duck ready?"
"One of them has been cleaned up." Tu Che replied.
"Then you give me the duck first." Tu Rongrong went to Tu Che's side and took the cleaned duck that Tu Che handed over, and carried it back to the kitchen to prepare braised duck with sour bamboo shoots.
Tu Rongrong brought the duck to the forest fire, and chopped the duck into pieces. Of course, the size of a piece of meat could not be too big. And this duck was cleaned up, and its net weight was about seven or eight catties.
The velvet chops all the duck meat, then adds chili, pepper, garlic, ginger slices, star anise, soy sauce, vinegar, cooking wine and other seasonings, and massages to spread the seasonings evenly on the duck meat.
There are still sour bamboo shoots in the pot, so take them out and drain the water for later use.
Tu Rongrong opened a new stove, found a frying pan and put the duck skin down, without adding additional oil, slowly fried the fat from the duck skin over medium heat, covered the pot and simmered slowly.
"If the skin is facing down, you can fry the oil. It's really fat. Can you see if the fat between the meat and the skin is a bit thick?" Tu Rongrong grabbed a piece of duck meat and let the camera take a picture. , let fans see it.
"The duck is very fat, so there is no need to add additional oil." Tu Rongrong continued, and after covering the pot, he went to look at the vegetables next to him. The stewed fatty sausage with sour bamboo shoots still had some water, and it hadn't dried up yet. .
The velvet is dual-purpose. After the duck fat is simmered, put the sour bamboo shoots, add an appropriate amount of salt, and continue to simmer until the duck is cooked. The degree of softness and hardness depends on the individual's washing.
Finally, add garlic juice and monosodium glutamate, and it can be out of the pan.
After the braised duck with sour bamboo shoots is out of the pot, the stewed fatty intestines with sour bamboo shoots can also be out of the pot.
Tu Rongrong looked at it, and the dishes made with sour bamboo shoots were almost done, there were two dishes, so she didn't plan to continue making sour bamboo shoots.
The other fish was brought over to prepare fish balls, and it was treated as a cooking time. After all, the chicken feet here have not been soaked for two hours.
"There is one fish left, so we will use it to make fish balls." Tu Rongrong walked to the bucket, picked up Tu Yuanyuan who was still poking the fish to make it turn over and run away, and wiped her After getting the water on her face, she carried her to the other side and put her in the wooden bed prepared for her not far away.
"You watch the cartoon yourself." Tu Rongrong opened the cartoon with Tu Yuanyuan's light brain. This is an interstellar enlightenment cartoon, and it is still very educational, very suitable for preschool children like Tu Yuanyuan to watch of.
"Okay~" Tu Yuanyuan didn't want to make trouble for her sister, anyway, she can play by herself in a place where she can see her sister at any time, so she watched cartoons obediently.
Tu Rongrong was relieved to see her sister so obedient, and went over with a bucket to kill the remaining fish.
The fish that was used to make sour bamboo shoots before was a silver carp, but now the fish in the bucket is a grass carp, which is much bigger than the grass carp just now.
The silver carp is only five or six catties in size, but this grass carp weighs about ten catties. Tu Rongrong thinks that such a big grass carp is very suitable for making fish balls, and can make a lot of them.
Tulurong catches the grass carp and scrapes off the scales, then removes the gills to remove the internal organs, and then rinses the fish thoroughly.
Cut the meat on both sides of the fish along the fish bone, then remove the skin and the meat close to the skin. Of course, fish bones and fish skin should not be wasted. This fish is really big, so the fish skin is also big. Tu Rongrong plans to make cold fish skin.
She boiled a pot of water and put the fish bones into it to simmer slowly. Anyway, when she was going to cook the fish balls later, she needed soup, so she simply used the fish soup made from the fish bones.
Just let it simmer slowly for smearing, anyway, the fish soup can be simmered for a longer time.
After Tu Rongrong stewed the fish bones, she added seasonings to marinate the fish skin. She will make cold fish skin later on. For now, it's better to make the fish balls.
Tu Rongrong sliced the fish meat, then continued to shred it, and then slowly chopped the fish meat into minced fish.
To tell you the truth, smearing velvet is just killing time, so I chop the minced fish by myself. Before she wanted the meat stuffing for buns to be minced by a machine, now she chops the minced fish herself.
Of course, Tu Rongrong also studied hard and practiced knife skills, so chopping minced fish is really not a hard job for her, and the fish meat soon turned into minced fish under her hands.