Chapter 1364 - 536: Salt-fried Lamb Lives Up to Its Reputation! So-called Mysterious Gift Pack—Is That All?

Chapter 1364: Chapter 536: Salt-fried Lamb Lives Up to Its Reputation! So-called Mysterious Gift Pack—Is That All?

Jia Xingwang said with a laugh:

"Then I must eat a few more pieces today at noon, I just love eating this fish."

At ten in the morning, Lin Xu took the soaked lamb out, drained it a bit and added it to the large pot. He then poured a bowl of water along the edge of the pot, brought it to a boil over high heat, then covered it and simmered over low heat.

When the water in the pot just started boiling, it seemed like the bottom would burn.

But in a few minutes, the moisture contained in the lamb would be driven out by the heat, much more than the initial bowl of water.

The principle of salt-fried lamb is to use the moisture contained in the meat to stew it. When the moisture is gone and only the fat remains, the lamb is almost cooked.

Lin Xu covered the pot and then went to do other things.

After a while, he lifted the lid to take a look, using a spoon to turn the lamb in the pot. This not only helps the lamb to cook evenly, but also allows the moisture in the meat to seep out better.

Shen Jiayue leaned over and, looking at the lamb in the pot, curiously asked:

"Aren’t you adding seasonings and spices at this point?"

"No, adding salt too early will drive out the moisture from the lamb, wait until the meat is fully cooked before adding it."

When making salt-fried lamb, you should add salt as late as possible, basically when the water in the pot is boiled dry and only fat remains. The essence of salt-fried lamb lies in this step.

But today we are using goat meat, which is more firm compared to sheep meat, so it should be added a bit earlier, otherwise the lamb will have no flavor and it would be a waste of two goats.

After another twenty minutes or so, the lamb in the pot was fully cooked, and the soup was reduced to just a little bit, while there was more and more lamb fat.

Lin Xu grabbed a handful of large-grain sea salt with better flavor-enhancing effects and added it, along with a handful of dried chili, and after stir-frying, covered the pot to continue simmering over low heat.

Although it is called simmering, it’s more like frying.

Because most of the bottom of the pot is fat, and there’s very little actual broth.

This is actually the secret of delicious salt-fried lamb, first stewing the meat over low heat until it’s thoroughly cooked, then using its own fat to fry the surface of the meat chunks until golden brown.

Adding salt during the frying ensures that the meat absorbs the flavor while becoming more aromatic.

This method works not only for lamb but also for pork ribs and chicken, producing similar effects.

"It smells so good!"

Shen Jiayue sniffed, finding the aroma of the lamb incredibly enticing.

Lin Xu held her hand and said:

"In a moment I’ll let you have more to eat, come on, I’ll take you to greet everyone."

By this time, most of the relatives from back home had already arrived, sitting in the yard eating wedding candy, cracking melon seeds, and chatting about their children’s studies and preparations for the New Year goods.

Several relatives had set up a table at the courtyard entrance as a gift table, with cigarettes, wedding candy, and melon seeds on it. 𝑓𝑟ℯℴ𝓂

Guests who arrive would voluntarily go over, pull out gift money, and help themselves to a cigarette. Those who don’t smoke would have wedding candy or melon seeds; regardless, one must partake in the joy.

Besides the family’s relatives, many former colleagues arrived from the Yanjing City Investment Promotion Bureau where Lin Hongqi worked, and the Human Resources Bureau where Chen Meijuan worked.

In general, few people would give presents for family events of colleagues who had resigned.

But Lin Hongqi was different; he brought in several billion worth of horse farm projects and personally owned a million-dollar Land Rover Range Rover. Such a person naturally deserves to maintain relationships.

"Director Lin, congratulations, Xiao Xu and his wife are a perfect couple."

"Director Lin took a risky step when he resigned to start a scenic area, but who would’ve thought not only did his career flourish, he even became in-laws with a big boss from Beijing, it’s so enviable."

"Director Lin, don’t forget your old colleagues at the bureau in the future."

"..."

Lin Hongqi politely chatted with them, occasionally recalling some fun tales from their workdays.

As for the relatives of the Lin Family, they were all focused on Shen Jiayue at this moment—she was taller than many men, attractive, and was a college classmate of their Xiao Xu. This match is simply flawless.

Lin Xu led Shen Jiayue around to greet the relatives, earning a round of praise.

After praising, they would gripe about their own children, claiming they weren’t diligent enough in school, or else they could have gotten into a university in Beijing and found a wife from Beijing.

The high bride price in the Central Plains made many parents feel major pressure, feeling unable to afford a bride.

They believed it was more severe in big cities, but after chatting with Shen Guofu and Han Shuzhen, they discovered there is no such thing as a bride price in big cities.

However, big cities aren’t that easy to navigate either. Without a stable job, and without owning a home, marriage seems relatively distant.

To avoid these relatives falling into a mood, Han Shuzhen actively changed the topic to discuss the identification and diagnosis of digestive system diseases.

As a director of the gastroenterology department at the Yanjing City People’s Hospital, her medical expertise was indisputable.

Through chatting, she recommended Lin Xu’s aunt to go to the hospital for an endoscopy, and suggested a cousin and great uncle check for Helicobacter pylori.

"The body needs maintenance, regular check-ups, the kind of blood tests at work generally don’t find major issues. Have a cancer screening once a year, a gastrointestinal endoscopy, and take medication for issues like hypertension, and exercise actively..."

Before long, a group of relatives surrounded Han Shuzhen:

"Dr. Han, I’ve been burping lately eating stuff, what medicine should I take?"

"That might be due to a chill, eat less cold things and raw fruits, drink more congee to nurture your stomach, if it doesn’t improve, you’ll need to go to the hospital for a check-up."