God of Cooking, grilling skewers attracted the fairy beasts

Li Heng cut the dragon meat into smaller pieces and then stored them in the ring according to categories.

The last thing left was a dragon skeleton, which was also collected by Li Heng. It would be good to use it to make some bone soup.

After processing the ingredients from the dragon, Li Heng took his apprentices into the kitchen and began preparing today's dinner.

Although the date for the birthday party has not yet arrived, Li Heng still plans to make tonight's dishes more sumptuous.

Firstly, it was to welcome Xiaoyaozi, Song Qingfeng and others who had just arrived at the Lingzhi Sect;

Secondly, it is also to thank these two people for taking the trouble to deliver the ingredients.

After arriving at the kitchen, Li Heng took out a jar full of dragon blood and put it on the ground. He wanted to make some dragon blood tofu first.

Then he took out three empty basins and added a large spoonful of salt and half a basin of water into the basins.

Then pour the dragon blood in the tank into three basins respectively.

The purpose of adding salt is to make the blood coagulate faster, and it can also add some flavor to the dragon blood.

The next thing to do is to wait for an incense stick of time for the dragon blood in the basin to solidify into a clot.

Since he had to wait anyway, Li Heng decided to take this opportunity to try the method of cooking dragon liver.

"Snapped!"

Li Heng took out the whole dragon liver and cut off a small piece from it, weighing about two or three pounds.

Although he has never cooked with this thing, he has cooked pork liver many times. They are both livers, so he thinks the difference should not be too big.

"Why not try something simple first, just steam it!"

Thinking this, Li Heng cut the dragon liver into three small pieces the size of his palm.

Rinse the cut dragon liver with water first, then remove it from the water and put it in a basin.

Pour in cooking wine and soak for four to five minutes.

The difference between Jiaolong liver and pig liver is that Jiaolong liver does not have such a strong bloody smell.

However, the blood hidden inside will somewhat affect the taste of the dragon liver, so it is safer to remove it.

After soaking, you need to wash it several times with clean water until all the blood in the dragon's liver is washed out.

Wash the dragon liver and place it in a soup bowl.

Then add onion, ginger, cinnamon, star anise, bay leaves, a little dried chili and a few corianders into the bowl.

Finally, add more salt and an appropriate amount of water to cover all the ingredients.

Place a plate upside down on the soup bowl and put the soup bowl into the steamer. Bring the water to a boil over high heat and continue steaming for ten minutes.

When the time is up, take out the soup bowl and let it cool naturally, then take out the dragon liver, cut it into thin slices and place it on a plate.

After simply preparing a bowl of all-purpose sauce, start eating immediately.

"Wow! This is authentic dragon liver!"

Li Heng picked up a piece with great anticipation. Perhaps because he was a little excited, his arms began to shake slightly uncontrollably.

The first bite was not dipped in sauce, but went directly into my mouth.

Because he wanted to feel the difference in taste between dragon liver and pig liver.

"Baji~baji~"

Li Heng closed his eyes and chewed carefully for a few times.

The dragon liver is crispy when eaten, and even without dipping sauce, it tastes fresh, sweet and smooth, with no fishy smell at all.

In general, the taste of dragon liver is more delicate, without the sandy feeling of pig liver.

If you dip it in salt, the taste may be much better.

It is indeed a high-end ingredient. Li Heng feels that even if the dragon liver is eaten as sashimi, it should be delicious. However, he does not have the hobby of eating sashimi.

"How is it? Uncle Master, is this dragon liver delicious? How does it compare to pig liver?"

After tasting a piece of dragon liver, Li Heng opened his eyes and saw a pair of eyes full of curiosity in front of him.

"That must be much more delicious than pork liver, try it for yourself!"

He pushed the plate forward and spoke to the apprentices.

The apprentices were waiting for Li Heng to say this. Seeing that Li Heng was eating with his hands, they followed his example and grabbed the food with their hands.

Then he put it directly into his mouth without dipping it in the sauce.

There was a big plate of steamed dragon liver. You took a handful, I took a handful, and the plate was empty in just a breath.

I don't know who snatched the small plate of sauce, but he finished it in one gulp. This person is definitely a talent, and he didn't even feel choked.

Fortunately, Li Heng was already used to the way these apprentices ate. He shook his head and was too lazy to argue with them.

This plate of dragon liver once again verified that statement.

The higher-end the ingredients, the simpler the way of eating them should be, so that you can enjoy their original flavor.

The dragon blood was still soaking in salt water, and it was almost time to collect it.

When Li Heng approached, he found that the dragon blood in the three basins had already solidified into a whole, bright red blood clot.

These blood clots are only semi-finished products and cannot be eaten directly or used to make other dishes. They need further processing.

Place three large pots on the stove, add half a pot of water into them, heat the water until it is half boiling, then turn off the heat.

Break the dragon blood clots in the basin into two fist-sized pieces and put them into the pot.

Because the dragon blood clot in this state is particularly easy to disperse, you must be extra careful when picking it up.

After everything is added, stir gently with a spoon to prevent the blood clots from sticking to the bottom of the pot.

Although it was not very difficult for Li Heng to operate the three pots by himself, two apprentices still took the initiative to step forward and take over the other two large pots.

Although it was said to be proactive, it was not really that proactive, because they chose Zhou Xing and Daning, the two kitchen helpers, through rock-paper-scissors.

"You are so mean! You have to play rock-paper-scissors before helping me. If you don't want to help, you don't have to help! I'm not forcing you."

Their bizarre actions left Li Heng speechless.

"No! Uncle Master, you may have misunderstood us. In fact, we are just using a fairer method to compete for the opportunity to help you!"

"Yes, yes, yes! Uncle Master, you have to believe us!"

Wow, he even used a respectful title. Li Heng couldn't help but believe it.

"Okay, stop talking nonsense! You two should get to work."

After Li Heng urged a few words, he turned the fire back on, lowered it to the minimum, and simmered it slowly.

The clear water in the pot began to become more and more turbid.

This is normal. Continue boiling and after a while, the turbid water will slowly become clear again.

At this time, the dragon blood clot in the water also underwent great changes.

When they were first put into the pot, they were bright red in color, but now they have turned into dark red.

Boil for a few more minutes, and when the blood clots are completely solidified, take them out, rinse them in cold water, and pour them out.

Then add cold water and soak the prepared dragon blood tofu in it and take it out whenever you want to eat.

"How should we eat this? How about making dragon blood vermicelli soup?"