In midsummer, the sun was pouring down, and the entire capital city was like a burning brick kiln, making it hard to breathe due to the heat.
Zhu Pingan bowed to the people outside the store, invited them to come over for lunch, and then walked into Zhu's Fast Food. Liu Dadao and Liu Dachui, carrying pig offal, followed Zhu Pingan into the store.
In the height of summer, the smell of pig offal is very strong.
Liu Dadao and Liu Dachui both walked into the store carrying pig offal. The smell of pig offal was lingering in the nostrils of the people outside the store.
“Can it really be cleaned up?”
Smelling the foul odor lingering in the air, everyone was full of questions.
"Haha, we'll know whether it's a mule or a horse by noon. Anyway, it's free, so we won't suffer any loss." Someone said with a smile.
"Yeah, that makes sense. After all, it's free. If the food is delicious, then we'll have a place to save money and eat well in the future. If it's not delicious, then we won't come to his restaurant in the future. Anyway, we won't suffer any loss."
People nodded in agreement.
Zhuji Fast Food Restaurant has a front-store and back-yard layout. The back-yard is suitable for living and there is a well in the yard.
"Mu boy, bring me another basket of bricks. Daqiang, have you mixed the mud? Don't forget to mix some straw in it. Let's set up a simple stove next to the kitchen, and let them continue working in the kitchen."
As Zhu Ping'an walked into the backyard, he heard the powerful voice of Uncle Liu. Then he saw Uncle Liu, who had changed his clothes and was rolling up his sleeves to build a stove in the yard. The stove had already taken shape.
Liu Mu was putting the vegetables into the basket, Liu Daqiang and Liu Dafu were mixing the mud, and Liu Dagang was washing the pots, pans, and other cooking utensils by the well.
No wonder I didn’t see Liu Mu and the others just now. It turns out they were being used by old man Liu in the backyard.
"Mr. Liu, why don't you stay in your house and rest for a while? Just leave this to us." Zhu Ping'an walked quickly to Mr. Liu and said with concern.
"The young master is here."
When Mr. Liu saw Zhu Ping'an coming back, he stood up and saluted.
"The young master is back."
Liu Mu, Liu Daqiang and others also stepped forward.
"No, just sit down." Zhu Ping'an hurried forward and helped Uncle Liu to sit down, then waved to Liu Mu and the others, signaling them to go about their business.
After helping Mr. Liu sit down, Zhu Pingan said with a wry smile, "You've been traveling all the way, why don't you stay at home for a few more days to rest? We can take care of this place, and it won't be too late for you to come out when the store opens."
"Haha, don't worry, sir. I'm in good health. When I was young, I went to the mountains to hunt bears. I was fine after wandering around in the mountains for three days and three nights. This distance is nothing. If I lie down any longer, my body will rust, cough cough..." As Uncle Liu spoke, he patted his chest to prove that he was still strong, but he ended up coughing and blushing.
Liu Mu and the others were at a loss whether to laugh or cry when they saw this.
"Huh? What's that smell?"
Liu Daqiang smelled a strong odor and couldn't help but move his nose and asked in surprise.
"Yeah, it feels like pig offal..." Liu Dagang also sniffed.
"Ahem, it's pig offal." Liu Dadao coughed and raised the pig offal in his hand. Liu Dachui also shook the pig offal in his hand.
"Why buy pig offal? And buy so much of it. It's hard to clean this stuff." Liu Daqiang shook his head.
"Young Master doesn't know, but you guys don't know either, why did you buy so much pig offal?" Liu Mu stepped forward and questioned Liu Dachui and Liu Dadao.
"That's right, you have eaten pig offal before." Liu Daqiang and others also echoed.
"Hehe, this is what I want to buy." Zhu Ping'an touched his nose and helped Liu Dadao and Liu Dachui out of the predicament.
"Ah? That... Young Master may not know that although pig offal is cheap, it will not taste good if it is not handled cleanly." Liu Daqiang explained.
"What Daqiang said is true. When there was a famine in the past, I also tried to collect it once. It was just like collecting sheep offal. I processed it several times, but in the end, the smell was still very strong. If they were not really hungry, the villagers would not have forced them to eat it." Uncle Liu said and shook his head.
"Haha, Mr. Liu, don't worry. If it's not cleaned properly, I won't buy this pig offal."
Zhu Pingan said with a smile.
"Can pig offal be processed cleanly?" Liu Daqiang and others were surprised when they heard this.
"Yes." Zhu Ping'an nodded vigorously. "Our family has a secret recipe passed down from our ancestors that can clean pig offal."
In order to increase his persuasiveness, Zhu Ping'an had to use the gimmick of his ancestral secret recipe again.
Under the guise of a secret ancestral recipe, Zhu Ping'an directed Liu Dadao and others to start processing the pig offal.
Actually, Zhu Pingan was ready to do it, but Old Man Liu, Liu Mu, and Liu Dadao said they would not agree. Zhu Pingan had no choice but to talk and command Liu Dadao and others to deal with the pig offal.
Old Mr. Liu was also curious about how to deal with the pig offal, so he asked Liu Dachui and Liu Mu to continue tending the stove, and he came over to help deal with the pig offal.
"Different parts of the pig's offal need to be processed in different ways. The pig's heart is relatively simple, and most people can do it. Just cut the heart open, clean the blood, and remove the white tendons."
"Pig lungs have a relatively small smell. Most people wash them several times and cook them directly, but the texture and taste are not very good. This is because pig lungs are one of the organs for pigs to detoxify. They contain a lot of dirt, so they must be cleaned. When handling pig lungs, pay attention to a few steps, and the texture and taste will be much better. First, cut off the lard attached to the pig lungs, and then fill the throat of the pig lungs with more water. Fill it up, then pat and squeeze the pig lungs with your hands to squeeze out the blood inside. Repeat this three or four times and it's almost done. Then you can put it in the pot. When putting it in the pot, add more water, and then put a basin on one side of the pot, put the pig lungs in the pot, and put the end of the throat with more water in the pot into the basin. When it boils over high heat, a lot of foam will overflow from the back throat. When there is no foam, put the throat in the pot. When the pig lungs change color completely, you can fish them out."
While instructing Liu Dadao and others on how to clean the pig lungs, Zhu Ping'an also gave Liu Lao and Liu Daqiang a detailed introduction to the precautions for cooking pig lungs.
"After taking out the pig lungs, slice them, put them in a pot with cold water, and add ginger, peppercorns, and cooking wine. When the water boils, a lot of foam will be produced, then turn down the heat and continue to cook for a while before turning off the heat. Take out the pig lungs and wash them several times with clean water until all the foam on the lungs is washed away. The pig lungs are considered clean."