Datang: Signed in for Seven Years and Was Exposed by Empress Changsun

Moreover, the fishy smell of sheep's offal has disappeared, which is very miraculous.

If you don't smell it close now, you can't smell the sheep's offal at all.

Even the peculiar smell of sheep disappeared, and the servants were extremely surprised.

"Grandpa, this sheep seems to have no taste in the water!"

"Of course it's tasteless. I wouldn't eat it if it tasted like it! Well, cut these up for me, and cut them into smaller pieces."

While everyone was chopping the haggis, Li Hong started to boil lard.

People in the Tang Dynasty would not eat pigs.

Because the pigs they raise are not castrated, and they don't bleed when they kill them.

So pork tastes fishy, ​​which is much worse than sheep's offal.

So over time, no one eats pork anymore.

But the common people in the Tang Dynasty did not all eat pork, and some poor people loved it.

Although this thing tastes particularly fishy, ​​it is still meat.

At least it is much better than sheep offal, so it has become a meat choice for the poor.

Li Hong asked someone to buy a piece of pork suet, and then boiled it in a pot.

After a while, I got a pot of lard.

This lard has no fishy smell, because suet is the fat of pigs.

Not like meat, so no fishy smell.

But because it is fat, no one eats this thing at all.

After he boiled the lard, the boys also chopped the haggis.

Li Hong fetched some Cornus officinalis, soaked them in vinegar and wine, and put them aside.

Then soak the haggis in wine again, and then prepare pepper.

Pepper was a luxury in the Tang Dynasty, and ordinary people could not afford it.

You can tell by the name that it is an imported product.

They are all spices brought in by barbarians. Once upon a time, pepper was too valuable.

People in the Tang Dynasty replaced all their property with pepper, and there were even more corrupt officials.

There is no gold, silver or jewelry in the house, only pepper.

It can be seen that the rarity and preciousness of pepper in Tang Dynasty.

Of course, it is not that simple to fry haggis.

The ingredients must be complete, and the onion, ginger and garlic will not work.

If you don't have any, use other spices instead, anyway, you can barely make up a pot.

And fried haggis, the ingredients must be at least half of the haggis.

To fry such a pot of haggis, at least half a pot of ingredients is needed.

Everything is ready to start frying the haggis.

Cauldron cooking is a technical job, and Li Hong has never done it in his life.

At most, I make meals at home, but I don't do so much at the same time.

But this is almost the same as cooking in a small wok at home, and it is quite easy to use.

First pour the lard into the pot and heat it up. When frying haggis, no matter what kind of oil it is, it must be indispensable.

Wide oil is a must-do step, and half of the freshly boiled lard is gone.

When the oil boils, it is the stir-fry.

Some of the ingredients are fried in the oil pan, just to make the oil more fragrant.

The dishes fried in this way will be more flavorful.

Especially for dishes such as fried haggis, the ingredients are even more reluctant.

Of course, the fried ingredients are naturally not usable.

After picking up all the fried ingredients and throwing them away, stir-fry the haggis while the oil pan is still hot.

Stir fry twice, you can smell the aroma.

These are the flavors left when the ingredients are fried, and then the rest of the ingredients are put into the pot.

These scallions, ginger and garlic can be eaten as side dishes, which makes the greasy sheep go into the water, and it is very greasy.

As soon as the ingredients were put into the pot, the smell in the kitchen suddenly smelt.

The boys on the side were all dumbfounded, if they hadn't watched the haggis go into the pot.

I thought it was some delicious treasure, and at the same time they were shocked.