CHAPTER 142: CHAPTER 50: THE NINE TRANSMUTATIONS OF THE LARGE INTESTINE

Du Xixi didn’t know whether to laugh or cry at everyone’s avoidant attitude, but she didn’t explain much. She simply bowed her head and began to carefully clean them.

Cleaning large and small intestines is not really a difficult task, but it is somewhat of a sensory ordeal. After all, not everyone has the courage to reach in and touch them.

The slippery feeling wrapping around your hands brings not only physical discomfort but psychological torture as well. But for Du Xixi, who is long accustomed to it, it’s nothing.

Salt is evenly sprinkled on the surface of the intestines, and Du Xixi, with a usual expression, scrubs them. Even when dirt occasionally splashes up, she remains calm and doesn’t even wrinkle her brows.

Just when the audience in the livestream felt they couldn’t bear it any longer, Du Xixi asked 2569 to turn on the faucet. Clean water rinsed over the intestines in the basin, washing away the filth as it flowed away.

From the surface, the intestines already seemed very clean, and the audience relaxed, eagerly awaiting today’s dish from Du Xixi. But then they saw her chuckle softly as her nimble fingers... flipped the intestines inside out.

The clean insides were covered in grease and filth again, making the audience feel like they were experiencing worse than death once more.

[——Why! Isn’t this a cooking livestream? Why!

——Miss, tell me, were you scared by those fools yesterday? Why has the style changed!

——The earlier Miss wasn’t like this! Give me back the real Miss!

——Large intestines... small intestines... ah...

...]

Clearly, there was more than one or two viewers driven mad.

Du Xixi finally spoke, pouring flour into the drained intestines and kneading carefully: "The inside of the intestines has a layer of fat which is quite greasy and often carries dirt. The flour can effectively remove them and absorb odors, so it won’t smell bad when you eat it."

Du Xixi carefully peeled off the layer of fat and set it aside for later disposal, still narrating: "The dish I’ll teach you today is called Nine-Turned Large Intestine, also known as Braised Large Intestine. It’s a delicacy that combines sour, spicy, fragrant, sweet, and salty flavors."

"Authentic Nine-Turned Large Intestine requires blanching the pork intestines first, then deep-frying them, followed by infusing more than ten kinds of seasonings and simmering on a slow fire. The finished dish is rosy, tender, and very chewy, I’m sure you’ll like it." Du Xixi said while blinking, involuntarily savoring the taste of this dish.

Du Xixi didn’t lift her head to see what the comments in the livestream said, as they were mostly "I don’t believe it," "I won’t eat it," "I won’t watch." Instead of helplessly getting angry after seeing them, it was better to focus on cooking and let the Nine-Turned Large Intestine win over their taste buds.

The fat layer on the intestines doesn’t need to be peeled too thin, otherwise, it will affect the taste. However, leaving too much will make it greasy, so Du Xixi controlled the thickness of the peeled fat, ensuring that the finished Nine-Turned Large Intestine would be chewy and elastic.

The cleaned small intestines are tucked inside the large intestines, giving them a thick texture and making them less flimsy to eat.

The large intestines are placed in an electric pot with water to boil. During the process, ginger slices, scallions, and cooking wine are added to remove the unpleasant odor. When a single chopstick can easily pierce through them, the large intestines are considered done.

Du Xixi hurried to fish them out and put them into the ice water that 2569 prepared. If you cook it too short, the large intestines won’t be chewable; if cooked too long, they’ll lose their chewiness. Being fished out right after cooking and placed in ice water helps them contract and enhances their chewiness.

Du Xixi: Expansion with heat and contraction with cold, got it?

However, a single blanching and contraction obviously aren’t enough. Du Xixi cut the large intestines along with the small intestines inside into segments about five centimeters long, blanched them again, then fished them out, and put them in ice water again.

Du Xixi lowered her head to examine them closely and then nodded in satisfaction. The twice-blanched and contracted large intestines were now firm, not only improving texture but also ensuring that the small intestines inside wouldn’t fall out during the upcoming slow cooking.

As the oil heated in the pot, Du Xixi did not immediately pour in the pork intestines. Instead, she added some sugar and stir-fried until it caramelized, which would help the Nine-Turned Large Intestine to have a better color.