Such ridicule has once again increased the popularity of Ziqiang Shengjian.

Lin Xu didn't expect that Sister Yuanyuan was actually a marketing genius. Unfortunately, Ziqiang Shengjian only had branches in a few blocks nearby. If it were spread all over the capital, its performance today would probably soar a lot.

Then, Diaoyutai and Yanjing Hotel also followed up, saying that they also refused to rating.

As for the official accounts of Western restaurants that are usually more active on the Internet, they became low-key, and the words Michelin certification, which were originally posted in the introduction, were also quietly changed.

The TV station officially canceled the program of "Food World" and the sponsorship I discussed before was gone.

Min Zhengnan made foie gras and was compared by Lin Xu that he had not even left his underwear. Not only did he lose the cooperation of the TV station, but he even fired him from the Western restaurant where he originally worked.

He didn't expect that he would be unemployed after taking videos.

The owner of the Western Restaurant did not expect that the chef he trusted was so humble.

This storm just passed, and the TV station even quietly canceled the official account of Shiwei Renjian, putting an end to the matter.

However, it is said that the advertising minister Liu Guitian and others who drove Zeng Xiaoqi and others away at that time were all punished internally.

The original food program that was thriving was actually stopped by them after being mixed up, which made people sigh at the ability of an outsider.

"Xubao, what are you doing?"

After reading the news and various gossips online happily, Shen Jia took her mobile phone to the kitchen. When she saw Lin Xu cutting a piece of pork belly, she asked curiously.

"Make some crispy whistle, and don't want to worry about it in the morning. Cook some noodles and put some crispy whistle to make a delicious meal."

"Crispy whistle? Didn't it mean to use pork fat? Is it pork belly?"

Shen Jiayue also wants to learn. Although the air fryer cannot be made, as the god of small household appliances, we can use rice cookers to make them.

I learned to learn that I can not only boil lard, but also eat crispy whistles, killing two birds with one stone!

Lin Xu said while cutting the meat:

"Both fat and pork belly are good, and pure lean meat is good. There is nothing to do with it. You can eat whatever meat you use, but I personally think pork belly has a better taste."

To make a crispy whistle, you need to remove the skin of the meat no matter what meat is.

If you do it with leather, it will not only cause all kinds of oil to melt, but also the dried pork skin is like a belt, which is difficult to chew.

You don’t need to cut the pork belly too big. Just use the ordinary dice cubes. If it is too big, it won’t be fryed thoroughly. If it is small, it will shrink again after frying, and the taste will become worse.

Lin Xu put the chopped pork belly into clean water and soaked it for a while to remove the blood as much as possible.

Taking advantage of this, he began to prepare the ingredients needed for the crispy whistle.

Salt, sugar, soy sauce, sweet wine, ginger slices, star anise... The ingredients and seasonings are very simple, and there are not as many ingredients and seasonings as you usually use for cooking.

But this simple seasoning can make delicious crispy whistle that makes people greedy for a few days without eating it, and even becomes an indelible homesickness in the minds of Guizhou people.

Soak the meat and Lin Xu took it out with a colander.

Add a large iron pot, pour water into the pot, pour the pork in, and blanch it.

Blanching can clean the blood and impurities in the pork, so that the lard boiled is whiter.

The water in the pot boils, skim off the foam, then remove the meat pieces and rinse them clean.

Put it in the pot again, add a large bowl of water, add the prepared ginger slices and star anise, and boil it over medium heat.

The previous steps are the same as boiling lard, but compared to boiling lard, the crispy whistle takes longer to boil, and the fat in the meat will be boiled more thoroughly.

Generally speaking, the lard residue will contain about 20% of the fat, so it tastes crispy on the outside and tender on the inside.

But the crispy whistle has a lower oil content, so it tastes crispy.

In addition to the long-term boiling time, the crispy whistle will also be seasoned during the production process, while the oil residue is tasteless.

Simply put, the crispy whistle is a seasoned version of lard residue that has been boiled for longer.

Because there was not much water, the pot quickly boiled, and pieces of trembling pork belly were gusping in the pot. At first, water vapor would float out of the pot.

But as the cooking time becomes longer, the originally gurgling moisture in the pot gradually turns into translucent grease.

It was very rare at the beginning, but not long after, the lard became more.

Lin Xu stirred the meat with a spoon a few times to heat the meat evenly and at the same time, the oil was produced more smoothly.

"It looks so simple, Xu Bao, do you think I can boil lard by myself?"

Shen Jiayue felt it was not difficult, and the idea of ​​trying became even more ready in her heart.

Lin Xu said with a smile:

"This is unnecessary. What if the hot oil collapses?"

It doesn’t matter if you play with an air fryer or something, but it’s better to make lard. This girl is so frivolous, so there’s no need to take such risks.

"That's good... Yan Bao's engagement banquet tomorrow, what gift is more suitable for us?"

This problem really stumped Lin Xu.

On my birthday, I used the theme of the chef and the little policeman. If it was engaged, it would be somewhat repetitive.

He originally wanted to buy a gold brick, but thinking that this was the gift-giving method his father-in-law liked, he gave up this idea.

"Do you have any good suggestions? By the way, Sister Yan said that she would buy the house in our community and have you picked the right one?"

"I chose it, but the family will not move out until after the Spring Festival. I have to wait a little longer... Or I might as well buy two antiques, which is exactly in line with Yan Bao's personality of liking art."

Is it really good for your sister-in-law to say that?

Lin Xu has no objection:

"Okay, then you can arrange it."

After about twenty minutes of boiling, the fat in the pot obviously became more, while the pork belly shrank a lot and the color became golden.

Use chopsticks to pick out the fried ginger and star anise, then put it in the pot with a large leak, and use a spoon to scoop out the excess lard.

But you can't scoop it all, you have to leave a little left.

At this time, add a tablespoon of sweet wine to the pot.

The so-called sweet wine brew is the fermented glutinous rice juice commonly used in the kitchen, and is a seasoning commonly used in Sichuan cuisine and southwestern cuisine.

The rice wine made from this glutinous rice has the aroma of rice and wine, and it also softens the meat. It is poured into the lard residue that was originally burnt to a little burnt, which can make the oil inside penetrate better.

Simply put, it can force out excess oil.

Not long after, the fat in the pot became more, and the lard residue became even more dry, and the color began to change from golden to brown and red.

Lin Xu added two spoonfuls of salt to the pot and began to season the lard residue.

Wait until the salt in the pot melts, pour the sweet wine into another brew.

At this time, the oil content in lard is not much, and the oil cannot be squeezed out by frying. The oil can only be forced out by adding sweet wine.

Moreover, adding sweet wine can effectively reduce the temperature in the pot and prevent the crispy whistle and frying the batter in the pot from becoming bitter.

After adding the sweet wine, Lin Xu added three spoons of white sugar, a large spoon of light soy sauce and half a spoon of dark soy sauce to the pot.

Light soy sauce can increase the crispy whistle aroma, and dark soy sauce is mainly used for coloring.

Continue to cook.

The volume of oil residue in the pot becomes smaller, and the oil increases again.

Shen Jiayue looked at the crispy whistle that had turned brown and red in the pot and asked curiously:

"Is that OK?"

"No, I have to wait."

Boil the moisture dry, and Lin Xu scooped out the excess lard again, leaving only a little grease at the bottom of the pot.

Then pour in the sweet wine for the third time.

A lot of foam quickly appeared in the pot, and it flipped quickly so that the oil residue that gradually turned into a maroon color would not get rid of the temperature too high.

When the grease on the bottom of the pot becomes transparent, the oil residue becomes like a stone, and it makes a crisp impact sound when stir-frying.

Crispy whistle, it's done!

Lin Xu poured into the tray, and Shen Jiayue couldn't wait to try it, but after trying it, his hand almost got burned.

"Don't worry, let's hang it for a while before eating... I'll go to the pastry to get some noodles and cook it. I'll eat noodles with these crispy whistles. I should be able to find the feeling of eating crispy whistles in Guizhou."

He hurriedly left the kitchen and went to the pastry to get the noodles.

On the other side, Yanjing Hotel.

Ye Lixin picked up the phone on his desk and called the human resources manager:

"Have Lin Xu's settlement indicators been reported?"

"It's reported, but..."

The human resources manager's hesitant words made Ye Lixin frown. Could it be that something happened to this matter?

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