When Lin Xu took a kitchen knife to vent his anger for his son.

In the kitchen, Shi Wenming took a piece of steamed bun, dipped it in the roasted whole lamb dipping sauce and put it into his mouth.

After chewing two mouthfuls, he couldn't help but praise:

"My eldest nephew is really worthy of having made a career in the capital. This dipping sauce is so delicious when eaten with steamed buns. Wouldn't it be better if it is dipped in mutton?"

The soybean powder, crushed peanuts, and crushed sesame seeds in the dipping sauce all have a flavor-enhancing effect, and the flavor is rich in your mouth.

The curry powder makes the aroma richer and gives the dipping sauce a somewhat exotic flavor.

Delicious!

He sighed lightly. For such a good dipping sauce, his eldest nephew actually said that it was not perfect enough. He said that the dipping sauce made by a head chef named Dai in Diaoyutai was even better.

I really want to try it if I have the chance!

End of emotion.

He turned his face and saw Lin Xu lifting the fat goose out of the cage, and hurriedly walked out.

The eldest nephew said that this goose will not be stewed in an iron pot, but will be made into stir-fried goose cubes. Isn't the stir-fried goose cubes meant to be fried? Can the goose meat be fried thoroughly?

With doubts in his mind, he said to Lin Xu, who was carrying the goose weighing more than ten kilograms:

"Let me slaughter it. I'm familiar with this stuff. You can show me how to stir-fry goose cubes later."

These words made Lin Xu a little curious.

Is my uncle planning to make the farm-style restaurant stronger and bigger and create greater glory?

Why do you want to learn all kinds of dishes?

But he can learn it if he wants to, since there is no secret to this dish anyway.

If you learn how to use it in scenic restaurants, wouldn’t you have another signature dish?

Shi Wenming carried the goose in one hand and a kitchen knife in the other to the pool and started killing it.

Not long after.

The originally impressive goose turned into a slaughtered white-striped goose.

The goose's offal was put into a small basin, and Shi Wenming was going to make a spicy and sour goose offal later using his own pickled sauerkraut and pickled peppers.

Among the goose offal, the goose intestines are crispy, the foie gras is dense, and the goose gizzards are thick, all of which are excellent ingredients.

Made with sauerkraut and pickled peppers, it is not only full of flavor, but can also suppress the peculiar smell of the goose offal itself.

"Xiaoxu, please do it. I will be your apprentice today."

"Don't say that to me, uncle. You were just delayed in our small place. If you were in the capital, everyone would call you Chef Shi."

Lin Xu exchanged polite words with Shi Wenming.

Then he took the cleaned goose and went to the kitchen, preparing to make stir-fried goose cubes.

Since mastering the technique of dry stir-frying, Lin Xu has successively made stir-fried beans, chicken nuggets, sausages, lotus root strips and other dishes.

I even learned how to make flavored eggplant by using stir-fried eggplant and sweet and sour eggplant.

But the stir-fried goose cubes are different from those dishes.

Because goose meat is relatively tight, it is difficult to fry it through directly. Even if it is fried through by chance, the goose meat will be dry and hard, making it difficult to swallow.

So this dish needs to be cooked before frying.

Cook the goose meat thoroughly before frying it, so that the goose pieces will taste more delicious.

Putting the vegetable pile for cutting raw meat on the workbench, Lin Xu chopped off the neck of the goose and chopped it into small sections. The goose head was split in the middle to prevent it from being too big and not being cooked through.

Then cut the whole body of the goose into small pieces.

After all, this is a dry stir-fry, not a goose stew. The pieces of meat should not be too big, so that they can be cooked quickly during cooking.

After cutting, soak the goose pieces in water to remove the blood.

Taking advantage of this time, he went outside and brushed a layer of salad oil on the roasted whole lamb.

The reason why salad oil is used is because this oil is a clear oil and does not color much.

If you use rapeseed oil that is more stained, the roasted whole lamb may have become imported from Africa.

"Cousin, how long will it take?"

"It looks ripe, right? The aroma is coming out."

"Yes, it's golden in color and looks like it's ripe."

"..."

Although several cousins ​​took turns operating, they were a little tired.

Because the mutton is relatively far away from the charcoal fire, I didn't see any change for a long time, so I was a little discouraged.

Lin Xu said:

"It will take at least half an hour. Be patient. Aren't you planning to graduate from college and become a chef at my place? All the chefs under me are masters."

As soon as I mentioned this, my cousins ​​stopped complaining and even their eyes became pious.

Lin Xu looked a little dumbfounded.

Wouldn’t your unintentional words create a cooking family?

But think about it, the Central Finance and Economics exam is not that easy.

Cousins ​​who want to become Linji’s head chef should first try to get admitted to the Central Finance and Economics School.

Well, they will find out after they pass the exam.

Central Finance does not have a cooking major, but it does have several pig-killing majors with good reputations...

After confirming that there was nothing wrong with roasting the whole lamb, Lin Xu returned to the kitchen, took out the cooked lamb leg meat from the pot, and set it aside to cool naturally.

There are two ways to cut lamb with dipping sauce. One is to cut the meat into slices right after it comes out of the pot and eat it while it is hot with dipping sauce.

However, the freshly cooked lamb is relatively loose and has sufficient moisture, so it can only be cut into thick slices, otherwise it will fall apart.

The second method is to let it cool naturally before cutting. At this time, the mutton will tighten again because the temperature becomes lower.

So it can be cut into very beautiful slices.

However, if you cut it cold, you have to blanch it in the mutton soup before eating it, which is relatively troublesome.

Put the mutton on the tray to cool naturally, and then wash the soaked goose pieces twice.

Use cold water to wash away the blood in the goose pieces as much as possible, so that the goose meat will taste more delicious.

After soaking for a while, Lin Xu put the large iron pot on the stove, then put the cleaned goose pieces in, added water and onion-ginger cooking wine, and then turned on the heat to cook.

"Cook it first, right?"

Shi Wenming took a look and thought his nephew was going to marinate it and fry it in oil.

Lin Xu smiled and said:

"Cook it until raw and then fry it. This will make the stir-fried goose cubes more delicious."

Not long after.

The water in the pot is boiling.

Use a spoon to skim off the scum, then add dried chili segments, Sichuan peppercorns, star anise, cinnamon bay leaves, white pepper and other spices to remove foreign aromas into the pot.

Then add salt to give the goose a bit of flavor, so that you don’t have to waste time marinating the goose after it’s cooked.

"Hey, what are these yellow things in the pot?"

With nothing to do, Baobao Shen wandered outside for a while and returned to the kitchen again.

I was a little surprised to see the goose fat cooked in the pot.

When she said this, Lin Xu remembered that he had just taken out a few pieces of goose fat from the goose's belly. Seeing that Shi Wenming was cleaning the goose intestines, he took the pieces of goose fat and planned to make some goose fat.

When making stir-fried goose cubes, adding some goose oil will fill the dish with the delicious flavor of the goose meat and make it taste more delicious.

Refining this thing is also very simple. Just cut it into small pieces and put it in a pot, add a little water and boil it on the stove. It won't take long for these fat pieces to turn into goose fat with a strong fragrance.
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Wait until the goose fat is refined.

Lin Xu also prepared ingredients such as dried chili segments and Sichuan peppercorns for making stir-fried goose cubes.

While he was busy, the second uncle came in with a shrimp pot, which contained a bag of lively river shrimps.

"After dinner yesterday, I had nothing to do and planted a few shrimp pots in the reservoir. I didn't expect it to be quite fruitful. Wenming, you and Xiaoxu can watch and make a dish."

Ouch!

It’s another sumptuous lunch today.

Lin Xu took the shrimp and poured it into the clear water. He found that there were some larger green shrimps inside, so he asked curiously:
To be continued...