I'm the Culinary God

"Wow, this aroma is really strong!"

Outside the kitchen, Shen Guofu, who was sitting in the booth drinking tea, smelled the scent drifting from the kitchen and couldn’t help sniffing. The meat aroma brought by the burning rice wine instantly made him hungry.

In the kitchen, the rice wine in the pot was still burning.

Lin Xu grabbed the handle and shook it twice, flipping the meat pieces in the pot, allowing them to be roasted by the high-temperature flames.

Before making this dish, he once thought the so-called Flame Drunken Goose was just a gimmick.

But once he started making it, he realized that this cooking method of heating from both top and bottom not only brings out the meat’s fragrance more quickly but also quickly evaporates the goose meat’s odor.

The reason the dish can be completed in just twenty minutes is precisely because of this heating technique.

Using a spoon, he continued to flip the meat to ensure all the goose meat was grilled by the flames.

While doing this, he added the prepared crystal sugar into the pot.

Sugar can maximize freshness and enhance the aftertaste.

After adding sugar, he tossed in dried chili and stir-fried a few times before covering the pot.

At this moment, the alcohol in the pot hadn’t fully evaporated, so flames appeared under the lid.

When making this dish, you shouldn’t wait for the alcohol to burn out before covering the pot; instead, cover it while still burning. That way, the temperature inside the pot will be higher, and the meat’s taste will be better.

Zhu Yong said:

"I think we can use this method to make Flame Drunken Chicken, Flame Drunken Duck, Flame Drunken Ribs, Flame Drunken Fatty Intestines... Don’t we also have a step of pouring brandy and lighting it on our Stone Cooked Chrysanthemum when serving?"

His mind wandered, thinking that many dishes could be made using this Flame Drunken technique.

Lin Xu said:

"Ribs can be tried, but as for chicken and duck, there’s no need."

It’s not profitable and fills people up quickly; ultimately, it would result in serving a dish that can feed an entire table, which from a restaurant management perspective, has too low of a profit margin and isn’t suitable for the menu.

However, it could be offered over at Ginkgo Garden; dishes like Flame Drunken Chicken, Flame Drunken Duck, and Flame Drunken Goose will surely satisfy the visitors.

Furthermore, I’ll also teach my uncle Shi Wenming during this year’s Spring Festival.

Make similar dishes available at Longqi Mountain’s restaurant.

This kind of showy and delicious dish is perfect for rural-style restaurants.

Nowadays, most tourist spots’ dishes receive negative reviews: overpriced, small portions, bland taste, and no value for money.

Lin Xu couldn’t manage other tourist spots, but his own spot can be adjusted somewhat.

Previously, some of Shi Wenming’s dishes were excellent. With this year’s expansion of the tourist spot, they can try increasing some new menu items.

Let Longqi Mountain be not only a place for play but also a dining destination.

As he thought about this, someone passed by carrying a plate of large intestine heads, and Lin Xu curiously asked:

"What are these large intestine heads for?"

"They were left from making Stir-fried Pork Intestines, haven’t figured out how to handle them yet."

"Then give them to me."

Lin Xu took the large intestine heads, planning to try cooking them using the Flame Drunken method.

Large intestine heads are precious among pig intestines, but they aren’t used in Stir-fried Pork Intestines, as that dish requires thinner parts that cook quickly.

But large intestine heads are thick and can’t be cooked using the stir-fry technique, so they become leftovers.

Lin Xu cut the large intestine heads diagonally into rolling knife chunks, and then washed them with flour to remove their odor.

Next, he mixed up some Drunken Duck Sauce, different from before, adding two extra spoons of Dry Pot Sauce due to the strong odor of large intestine heads.

He intended to use the spicy flavor of Dry Pot Sauce to mask the odor of large intestine heads.

Once everything was ready, he began cooking.

The large intestine heads were thrown into the pot for a quick fry, then he added other ingredients and sauces, stir-fried evenly, and opened a whole bottle of Red Lychee Rice Wine.

He held the lighter to the pot, and it immediately caught fire.

Compared to goose meat, large intestine heads have a stronger odor, and using alcohol to light the fire can better remove the odor from intestines.

Once the meat aroma wafted out, Lin Xu covered the pot and let it simmer.

Twenty minutes later, the Flame Drunken Goose was ready.

He lifted the pot lid, and a rich aroma wafted from the pot; the goose meat was red and glossy, trembling, tempting a taste right from the pot.

But it wasn’t time to serve yet.

He tossed in prepared chili peppers and piled some ginger strips, allowing the fresh and spicy taste of chili peppers to blend into the goose meat, then added garlic sprouts for a hint of garlic aroma.

Afterward, the dish could be served.

Lin Xu served it directly in a dry pot, keeping it warm while eating, preventing the goose meat from cooling down.

Each pot had some broth to accompany rice.

Once served, Chen Yan, who had brought company, was already in an upstairs private room enjoying appetizers.

Three large pots of Flame Drunken Goose were brought up, instantly invigorating everyone.

"Wow, this goose meat looks more enticing than stewed pot goose."

"Smells delicious, I once ate it in Shunde and craved it ever since."

"Let’s feature this dish on ’Taste of Life’; it’ll look incredible on camera."

"Don’t hog it; there’s enough for everyone, Xiaowei, you’ve taken a whole bowl already, is that not enough?"