Free Web NovelChapter 1084: Chapter 443: A Woman’s Mysterious Competitive Streak! Shandong Cuisine Exam Dish: Fried Liver!
Slice after slice of slender pork liver was cut out, looking just like willow leaves.
This is the standard way to cut pork liver. No matter what kind of pork liver dish you’re making, cutting it into willow-leaf shapes is never wrong.
Holding his phone, Xie Baomin carefully shot a short video and sent it to Old Gao:
"Master, my junior is making Fried Liver. Look at this Knife Skills—absolutely insane, hey!"
He’d just sent it out, not even a minute passed before a reply came back:
"Turn on video, let me see how he’s doing."
Xie Baomin hadn’t expected his master to launch a surprise attack, so he quietly turned on the video call function. Once it connected, he held up the phone and aimed it at his junior.
Once the pork liver was all cut, Lin Xu calmly set a wok on the stove, poured in half a wok of oil, and turned the heat to high.
While that was heating, he took a bowl and started mixing the sauce.
Basically, for all stir-fry dishes, you need to prep the sauce in advance, so you can get the dish out of the wok within a few seconds.
Lin Xu put into the bowl a small spoon of salt, a small spoon of White Pepper powder, half a small spoon of sugar, a little bit of aromatic vinegar, one tablespoon of Light Soy Sauce, one tablespoon of Rice Wine, half a tablespoon of Dark Soy Sauce for color, half a small spoon of sesame oil...
Seeing Lin Xu mix the sauce, all the head chefs watching loosened up and smiled.
This dish stresses "add vinegar without it tasting sour, add sugar without it tasting sweet," so the amounts have to be spot on.
What Lin Xu was doing now was basically perfect—just right.
Then he added a bit of potato starch and a big spoon of seasoned stock boiled with Sichuan peppercorns and star anise and other aromatics; the amount of this stock needed to be more than all the other liquid seasonings combined.
For Fried dishes like this, you need sauce in the wok.
If there’s no sauce, then it’s just Stir-Fried Liver Tips or Quick-Fried Liver Tips.
Finally, he poured in the portion of scallion whites with Scallion and Ginger and garlic, stirred it all evenly, and this more-than-half bowl of sauce was ready to go.
After that, Lin Xu put his hand over the oil wok.
Feeling out the oil temperature, he picked up the sliced liver with one hand, grabbed a handful of dry starch with the other and tossed it in, mixing and grabbing so the dry starch coated the surface of every piece of pork liver.
Once it was evenly coated, he drizzled in some sesame oil, grabbed and mixed twice more. This way the pieces would separate more easily, and he could also use the instability of the sesame oil to strip away the off-odor in the pork liver.
After mixing evenly, he held the liver in one hand and a ladle in the other, dumping all the pork liver into the oil at about eighty-percent heat in one go; as he poured with one hand, the other hand had to grip the ladle and quickly slide and separate the pieces of liver in the wok.
He set the bowl down with his left hand, then immediately picked up the wok, and dumped the oil and liver together into the strainer basket of the oil drum next to him. ƒrēewebnoѵёl.cσm
You have to pull the liver out three seconds after it hits the oil, or it’ll turn tough.
Everyone present was a top figure in the industry. Just from seeing this step, they knew today’s pork liver was going to be spot-on.
Meanwhile, in a hotel in Lanzhou where Old Gao was resting up, he turned to Luo Shan, who was in charge of unpacking, and said: freēwēbnovel.com
"I want a drink tonight."
Luo Shan froze. Normally this guy wouldn’t touch a drop of alcohol. They’d brought several bottles of expensive red wine this time and he hadn’t even glanced at them. Why was he suddenly in the mood for a drink today?
"What’s up?"
"My apprentice has made something of himself. That’s worth downing a big drink for!"
On the other end of the video, Lin Xu was still nervously busy.
After draining the oil, he set the wok back onto the stove where the flames were roaring, and the remaining hot oil quickly heated up again.
Lin Xu tossed in the rest of the Scallion and Ginger and garlic, stir-frying until fragrant, then threw in the wood ear mushrooms and Yulan slices. After a quick toss, he added in the pork liver that had just finished draining in the strainer.
He stir-fried again, then lifted the prepared sauce bowl and poured the sauce in along the side of the wok.
At this step, he couldn’t move it. He had to let the starch-thickened sauce set a bit.
After about five or six seconds, he stir-fried twice more, drizzled in sesame oil, then poured a small splash of aromatic vinegar along the side of the wok. Immediately, he lifted the wok off the flame and slid the pork liver, wrapped in that rich, glossy sauce, onto a plate.
The entire process flowed like water, without a hint of hesitation or pause.
From the moment the pork liver went into the oil to when it was fully cooked and plated, the whole thing took under a minute. Only like this can you turn such an ordinary ingredient as pork liver into something special.
Lin Xu put down the wok and was just about to let out a breath when from the phone that Xie Baomin was holding beside him, his master Old Gao’s voice suddenly came through:
"Baomin, pick up a piece of liver with your chopsticks and take a look."
Huh?
What’s going on?
I was just making a dish of Fried Liver, and even brought Master himself out of the woodwork?
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To be honest, I still haven’t eaten a really good plate of Fried Liver Tips yet. The few times I had it, it was always overcooked and tough. If I get the chance, I’ve gotta make it myself to fix that craving. This Chapter is 6,100 words—brothers, asking for a Monthly Ticket!
