"Pork liver is easy to prepare. You can eat it even if you wash off the blood. But if you want to eat it healthier and more deliciously, you have to soak it in light salt water and wash it. Change the water repeatedly. When the water becomes clear, add white vinegar. About one spoonful of white vinegar is enough for one pound of pork liver. Soak it for 15 minutes, then take it out, slice it, and wash it clean."
Zhu Ping'an sat aside and watched Uncle Liu and Liu Daqiang process the pig offal, while continuing to instruct them on how to process the pig liver and large intestine.
"In fact, among the pig offal, the pig intestine is the most difficult to handle and has the strongest smell. Most people cannot handle it properly." Zhu Ping'an said, pointing to the pig intestine.
"Young master is right. Pig intestines have the strongest smell and are the most difficult to handle. Some people still eat pig hearts and livers, but almost no one eats pig intestines. No matter how you handle them, they cannot be cleaned." Liu Daqiang picked up the pig intestines from the basin and said with a frown.
"Just like sheep intestines, pig intestines taste the best after being cleaned." Zhu Ping'an smiled slightly.
"What should we do with the pig intestines? We could never wash them clean before." Liu Daqiang asked.
"Pig intestines are rather troublesome to handle. Let's find a few pairs of scissors first," Zhu Ping'an explained.
"We have scissors. We just bought five pairs of scissors." Liu Daqiang said as he took five pairs of scissors from the well.
"First, use scissors to cut off the fat and dirt on the outside of the intestines. This step is the most critical. If the fat cannot be removed, the intestines will never be clean. After removing the fat, first fill the large intestine with clean water. Then roll up the intestines like a sleeve, turn the inside of the intestines to the outside, then control the water and put them in the basin."
Zhu Ping'an demonstrated as he spoke, but he was stopped by Mr. Liu and the others after just turning it over once.
Liu Mu also brought up the story of a gentleman staying away from the kitchen.
"Haha, actually, the saying that a gentleman should stay away from the kitchen originally refers to the fact that King Hui of Liang could not bear to kill animals, and Mencius took the opportunity to persuade King Xuan of Qi to practice benevolence..."
Zhu Pingan smiled and said, but seeing that Liu Mu and the others were determined, Zhu Pingan had no choice but to follow suit and continue to instruct: "After controlling the water, add flour and salt to the basin. You can add more appropriately. Adding salt and flour is not for flavoring, but for cleaning the pig intestines. Use flour and salt to rub the pig intestines repeatedly and vigorously until a large amount of intestinal fluid is produced, that is, your hands are greasy, and then rub for a while. At this time, you can wash it with clean water. After washing, add white vinegar and a little water, well, it’s best to add some cooking wine, then rub it aside, and finally wash it clean."
After explaining how to clean pig offal, Zhu Ping'an sat on the side and watched Liu Daqiang and others clean the pig intestines, occasionally speaking out.
Uncle Liu has always been an experienced chef and quickly mastered the essence of the dish. Liu Daqiang and his friends also got the hang of it quickly.
It took more than half an hour to clean the two pig intestines.
"Oh, it's true. If we process the pig offal according to your method, it won't have any smell anymore."
After cleaning the pig offal, Liu Daqiang picked up a piece of pig intestines and put it under his nose and sniffed it hard. He found that apart from the smell of the pork itself, the strong stench from before was no longer smellable. He couldn't help but say with surprise.
"Well, I didn't expect that this method passed down from the young master's family is really effective."
Mr. Liu sniffed the pig's large intestine and then the pig's lungs. The wrinkles on his forehead couldn't help but stretch out. His weather-beaten face looked like an old tree blooming. From his forehead to the corners of his mouth, a simple smile gradually blossomed.
For the old man, being able to understand and personally practice a method of processing pig offal is more joyful than obtaining treasure.
As Uncle Liu spoke, he turned to look at Liu Daqiang, Liu Dadao and the others. His smiling face turned serious. "Dadao, you all must remember this. This is the secret recipe passed down from the young master's family. You must control your mouths and don't tell anyone about it. Otherwise, don't blame me for not recognizing you nephews."
"Uncle, don't worry, we know the seriousness of the matter." Liu Mu and the others promised that they would keep their mouths shut.
"It's nothing, actually. It's okay to spread the method of cleaning pig offal. There's a lot of pig offal, and if everyone learns how to do it, it won't be wasted. Besides, it takes a lot of time to clean pig offal, and most people are too lazy to do it. Besides, cleaning it is one thing, and cooking the pig offal is another."
Zhu Ping'an smiled indifferently. In modern times, this method of processing pig offal is almost known to everyone, but most families buy ready-made cooked pig offal outside. Basically, very few families buy raw pig offal and cook it at home.
It is very troublesome to handle pig offal. You have to wash it several times with clean water, rub it several times with flour and salt, and soak it in vinegar for more than half an hour...
Most people don’t have the time and perseverance to do this. Most would rather eat cooked food, or simply not eat it, than go through so much trouble.
"You have good intentions, but you should also be on guard against villains. You should not have the intention to harm others, but you must be on guard against others. There are many restaurants nearby, and now the pig offal is cheap, who knows if they will be jealous. At the very least, don't let anyone know about it in the first one or two years after the store opens."
Liu Mu tried his best to dissuade him.
Liu Mu has been investigating and observing the local market these days and has found out a lot of inside information. Although there are only a few streets nearby, there are no less than ten restaurants, and the forces behind many of them are not simple.
I heard that the boss behind a restaurant is a eunuch in the palace, and I heard that he has a high status in the palace.
There are also several families with official backgrounds.
There are several others that I haven’t found out about, but those who can open stores on the street must have extraordinary backgrounds.
"That's right, sir. You mean well, but you're afraid of some bad people. After a few years, when our store is firmly established on this street, it won't be too late for you to be kind." Liu Dadao and the others also hurried forward to persuade Zhu Ping'an.
Only when they saw Zhu Ping'an nodded in agreement did Liu Dadao and the others feel relieved.
After the pig offal was cleaned, Liu Dachui and his team also built a stove, a double stove. Two stoves were built together, one was a big stove and the other was a small stove.
When we were processing pig lungs, we simply set up a few bricks in the yard, put a small pot of boiling water, and cooked the pig lungs.
After the stove was built, Liu Dadao and Liu Dachui placed a large iron pot with a diameter of more than one meter on the big stove, and placed a two-size smaller iron pot on the small stove.
It can be steamed, boiled and fried.
Once the kitchen is renovated and ready, with the two pots in the kitchen, there will be four pots in total, which will be enough to meet the business needs.