The final dish, Fang decided to surprise Dara and the company with soup. In Chandu, it was cooked in the Fang family. Knowing that they are very fond of lamb in Small Ahn, Fang decided to surprise everyone. Cook the lamb soup with a spicy seasoning. Which is very well suited for such a season The beginning of spring, it was cold, a few vitamins. The street is chilly, damp. And the forces are needed, it was time to take up the farm. seedlings had to be planted, after three months some of the vegetables should already be ready for sale. And now the most important period for farmers.But this requires strength and a good mood. And the soup could just provide that.
Fang bought fresh meat from the locals, good in the countryside, the village kept sheep for meat.
Fang bought the flesh. One kg of pulp with internal fat. It makes the dishes more juicy and tasty. He took 2 kg. Washed meat, dried. Preparatory work is very important.
Since in the shops of Small-An, Chinese products were not sold, I had to use Korean ones. In Small-Ahn, there was a Korean diaspora of 50 thousand people. Therefore, in the capital, you could find Korean minimarkets that sold products from Seoul. Fang bought udon, two packs of 300 grams each.
As well as fresh ginger. To do this, he had to go to the Korean bazaar. It was there that ginger from Korea was sold; it had a pinkish color and had a brighter texture. Whereas the one that was sold in supermarkets in Small-An was brought from India. It was greenish, tasted spicier. Ginger Fang took 200 grams. The head of local garlic was smaller, but by spring it still retained its shape, taste, it was not soft, like imported from China. Two bunches of fresh green garlic and leek, a bunch of cilantro and dill. Silent spices, star anise, and dry chili. As well as sea salt.
When all the ingredients were prepared, Fang began to cook the hob. It was a propane gas stove. Since in the countryside after gaining independence in Small An. centralized gas has ceased to reach the village. The Small-An elite decided to sell all gas for export. For this, they received $ 6 billion a year. But the explored deposits were not enough for the domestic market. The elite decided that citizens would have enough propane from cylinders, firewood, and coal.
Those who decided to install solar panels so as not to pay money for expensive fuel were taxed, as the elite claimed that the sun also belonged to the state. That is to them.
Fang laid out all the products in bowls to make it easier to work with. Then he took out his favorite chef"s knife, it was not typical of Small-An, it was more like a hatchet. But he cut and not chopped. Masterfully, Fang cut off the pulp, internal fat. Then he put it in a separate cup.
The meat was cut into large pieces. Immediately, he peeled ginger using a knife. And garlic, it was easier to pull out using a fork, he saw this method on the website of life hacks on YouTube.
Fang poured 5 liters of pure artesian water into a large cauldron, put star anise, garlic, and ginger, brought to a boil. Cooked for about 6 minutes. The water was saturated with spice juices and then carefully laid the meat. Fang turned on the fire to maximum mode, bringing to a boil. After he reduced the fire, but so that the water boiled. Then, having prepared a spoon, he removed the foam. so that the broth is transparent. If the foam is not removed, the broth will be cloudy and bitter. The field while the foam no longer appeared, Fang threw salt. The soup covered the lid. cooked for one hour.
. Then put the meat. Bring to a boil over high heat, reduce heat to low, remove all foam, add 1 tbsp. l salt. Cook until soft meat, about 50 minutes.
While the soup was boiling, Fang finely chopped the internal fat, then put it in a small saucepan, Dar had no wok. In principle, wok was sold at Small An, but the prices were too high. Since Dara was very greedy, he could not overpower the "inner toad" (the so-called feeling of excessive greed and stinginess), the price was somewhat overpriced. A wok cost about $ 300. Whereas the average wage in the capital of Small Ahn was only 250 US dollars.
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So Fang had to be content with the stew-pan, in which he heroically threw out fat and caught greaves.
In a separate bowl, Fang poured chili and poured it with fresh, melted, lamb fat, which he salt, mixed well and left to cool.
Then he undertook to cook the noodles. To do this, he boiled water on an electric kettle, poured it into a pan, added salt and cooked it for 12 minutes. Then he drained the water.
Fang pulled the meat out of the broth. Cool, cut into thin slices. After chopped finely greens.
He took out large bowls (with a capacity of 750 ml to 1.2 liters) which are popular in Small-An, as universal containers for serving first and second courses, salad and snacks.
In these bowls Fang laid out the cooked noodles,
then he laid them with slices of lamb, sprinkled with herbs. After Fang, he poured it all with boiling broth, which he did not forget to season with mutton fat with spices.
The delicious soup was ready!
Fang yelled, "Hey, parasites, everyone"s at the table, the soup is cooling down!"
Shir Ali inextricably followed the cooking process of Fang. He did not get tired of marveling at the masterly ability to work the Chinese, with a knife. It seems that the knife was so big and slow, but Fang managed to use it like that and cut the meat into the thinnest plates. True, Shir Ali was a little surprised at that. that Fang had only one knife. While Shir Ali used one knife to cut meat, another to cut vegetables, and a third to cook already prepared foods.
Shir Ali had European knives, rather even Belgian, industrial knives, rather than custom-made ones. The local knives in Small Ahn were Damascus steel, it was good to cut vegetables and fruits, but not meat. Periodically, the knives had to be sharpened on the edge of the bowl. But sometimes they rusted. You had to be a special master to work with such a knife. Shir-Ali, knew a lot, but he still had a lot to learn. The cooking process, cooking, is an art, it requires talent, hard work, a creative idea and the ability to think with your head. It was hard but grateful to work. Since the result of the cook"s work, he found out about him during the day, by enthusiastic cries of approval from his clients.
Fang showed him new cooking methods, Shir Ali was glad the opportunity to learn something new!
People slowly pulled themselves to the table. Dara was glad that now in his new house there are two cooks at once, now he will not eat instant ramen every day! Now there is a chance to eat healthy and delicious food from the pros!