Chapter 383: Chapter 217: The Attractiveness of Beauty and Skincare! Craving for Crunchy Intestines? Let’s Go for Stir-fried Pork Intestines! [Seeking Monthly Ticket]_4
"Let’s start. I didn’t eat well at the office at noon; I’ve been waiting for this meal... Oh, Lin Xu, remember to call your aunt later and ask her to come over by bus to help me drive."
Yeah, my nephew has been making fruit vinegar these past few days; he has a lot of pull.
Much better than if I called her myself.
"I can drop you off later."
I haven’t really gone out much since returning to my hometown. Later, I’ll drive Eldest Uncle’s car, let Shen Baobao drive the G63, and after we drop Eldest Uncle and his car home, Shen Baobao and I can go for a drive around the area.
Can’t just stay cooped up in the scenic area all the time; I need to get out and see the world beyond it too.
Once it was confirmed someone would drive him back, Eldest Uncle was so happy that he grabbed the beer bottle and downed the rest of it.
TSK... Just like the man who biked dozens of li to beat up Dad—so uninhibited!
After finishing the beer, Eldest Uncle called Second Uncle:
"I got some Fatty Intestines, and Lin Xu is making Stir-fried Pork Intestines. It’ll be ready soon. If you want a taste, come over quickly, or there’ll be nothing left."
Second Uncle’s voice came from the phone:
"I’ll be there soon. I just caught a Grass Carp over twenty pounds; I was planning on having Lin Xu cook it."
A Grass Carp?
Lin Xu looked at the ingredients prepped for the Stir-fried Pork Intestines and said with a smile,
"Then later I’ll make Fried Fish Fillets as well. That dish takes even less time to cook than Stir-fried Pork Intestines; it has to be out of the wok in under twenty seconds."
Eldest Uncle got excited when he heard that:
"I was only planning to have a couple of drinks, but with such great dishes, Wenming, where’s that high-proof baijiu I brought last time? Bring it out! Today, we... we won’t go home until we’re drunk!"
He’d wanted to say ’us brothers,’ but seeing his nephew there, he quickly changed his wording.
Good thing his father-in-law isn’t here. Otherwise, with him around, someone would probably start calling Lin Xu ’Brother Lin, Brother Lin’ by now.
Lin Xu set up the wok and began to cook the Stir-fried Pork Intestines. The wok heated up. First, he seasoned it by swirling in some oil and then pouring it out. Then, he added two large spoonfuls of rapeseed oil and heated it over a high flame. For this type of flash-stir-fry dish, you need plenty of oil and intense heat. Even professional kitchen stoves must be turned up to maximum, with no holding back. This is because the higher the temperature, the shorter the cooking time, and the more delicious the resulting dish. When the oil in the wok was emitting dark smoke, about eight-tenths hot, Lin Xu poured in the bowl containing the Fatty Intestines and aromatics. He immediately tossed the bowl aside. Gripping the wok handle with one hand and wielding a spatula with the other, he rapidly stir-fried, ensuring the Fatty Intestines quickly spread out in the wok. In just a few seconds, the originally soft Fatty Intestines, sizzled by the hot oil, firmed up and curled into small rolls, their appearance greatly improved. Meanwhile, the Pickled Peppers, pickled ginger, and sour radishes began to release their pleasant, tangy aroma. He continued to stir-fry. The Doubanjiang released its Red Oil, which, through the rapid stir-frying, evenly coated the surface of the Fatty Intestines, lending a tempting reddish sheen to their originally pale color. After about fifteen seconds of this, the fragrance of the Fatty Intestines, the tartness of the pickles, the spiciness of the Doubanjiang, and the numbing aroma of the Sichuan peppercorns all wafted out. He stir-fried for a few more seconds, allowing the fragrances to meld. Then, he poured in the accompanying vegetables, which had been mixed with Light Soy Sauce. As soon as they hit the wok, the savory fragrance of the Light Soy Sauce was released by the heat. He continued to stir-fry for another ten seconds, just until the vegetables were cooked through, then removed everything from the wok.
When Lin Xu dished out the glistening, curled Fatty Intestines from the wok, Shi Wenming was no longer concerned about whether they were raw or cooked.
This rich, spicy, and sour aroma, these trembling Fatty Intestines dripping with Red Oil—they were simply to die for!
"This taste... it immediately reminds me of my trip to Zigong last year..." Eldest Uncle commented as he picked up a piece with his chopsticks and put it in his mouth.
He then immediately let out a satisfied exclamation,
"Mmm, even tastier than what the chefs in Zigong make! These Fatty Intestines are fragrant and crispy—so delicious! Wenming, where’s the alcohol? Hurry up!"
Lin Xu picked up his chopsticks, about to taste it himself, when his phone suddenly rang.
He pulled it out and saw it was a call from Dou Wenjing.
"Boss, the new Ziqiang Shengjian branch is opening tomorrow. Do you have time to come back for it?"
...
Didn’t Ziqiang Shengjian just open not long ago?
And they’re already opening a new branch?
Goodness...
Have I been in this scenic area for seven days or seven years?
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I just realized yesterday was the Qixi Festival. Time really flies... This Chapter is 6,100 words. Brothers, I need your Monthly Tickets!