Chapter 581: Chapter 560: Pork Ribs Stewed with Green Beans and Dry Pot Potato Slices (Part 2)

Wang Fan laughed and said, "Alright, I just went to buy some seasonings, I’ll start cooking in a bit. Today, all the grandpas and grandmas can eat as much as they want. Yesterday, our local kids paid for your meals in advance and said that our local grandpas and grannies are treating."

Hearing Wang Fan’s words, the elderly people were visibly moved. Some with children who weren’t around for years couldn’t help but wipe their eyes.

Wang Fan continued, "I used that money to buy thermal containers for all the grandpas and grannies. After lunch, you can take some food home. If you’re hungry at night, you can eat directly. From now on, you can also take some meals when selling vegetables, so you can at least have a warm bite to eat."

Grandpa Jiang placed his withered big hand on Wang Fan’s arm. Given their height difference, it was hard for him to pat Wang Fan on the shoulder.

"If someone had a grandson like you, they’d laugh themselves awake every day."

Grandpa Jiang’s words were half-joking, but they were sincere. Even though Wang Fan only did trivial things, not even a real grandson might think of doing them, let alone actually do them.

Among so many elderly people, aren’t there any real grandchildren around?

There are plenty!

But how many had a warm meal before? Had warm water?

Wang Fan said, "It’s not as incredible as you say. I’m just offering borrowed flowers in homage to Buddha; it’s the kids of Wudu respecting you elders. They should be delivering soon. While we’re washing vegetables, let’s wash the thermal containers too, and take some back with you today. Also, I’m not giving a discount on today’s vegetables, someone might say I’m taking advantage and pressing down prices."

Grandpa Jiang replied angrily, "No way, an 80% discount means 80%. We insisted on selling, and I’d like to see who dares talk!"

...

Yesterday someone ordered dishes, and Wang Fan chose the suitable ones to make.

Dry Pot Potato Slices, Dry Pot Cauliflower, Bamboo Shoots Fried with Meat, Spicy Chicken Diced, Braised Ribs with Green Beans, and some new Pickled Radish were today’s menu.

Braising ribs with green beans takes the longest, so it must be arranged first.

Typically in Northeast cooking, they use Romano beans or wide beans for this dish, but the grandpas and grannies were selling green beans, so Wang Fan had to use those.

The taste of green beans is actually quite good, the only issue is if not cooked thoroughly, they’re toxic and can cause diarrhea.

But Wang Fan had his methods for dealing with green beans and wouldn’t let such problems occur.

He lit the stove and placed the iron pot on it, throwing in large handfuls of Sichuan pepper to roast over low heat. Soon, a dry, fragrant smell filled the air.

People in Wudu love spicy flavors, and the aroma of Sichuan pepper was just right to whet the grandpas’ and grannies’ appetite.

A seasoned old chef from the Northwest does not use five-spice powder or thirteen-spice for braising ribs with beans, just roast the Sichuan pepper and grind it into powder, which works better than any flavoring.

Once the Sichuan pepper was ground into powder, most of the prep work was done, and Wang Fan officially started cooking today’s meal.

Although the dish is called Braised Ribs with Green Beans, it’s not like you wait until the ribs are almost done before adding the beans. That way, the beans lack flavor, poor texture, and are hard to cook through.

He poured oil into the pot, and once it was seven to eight parts hot, he added the washed green beans.

There was a lot more oil in the pot than usual for stir-frying vegetables; this method enhances the beans’ flavor and texture.

"Sizzle..."

The beans, with water droplets on them, inevitably splattered oil when they hit the pot, and the sizzling sound persisted.

But this was a mere trifle to a seasoned chef, no reason to fear, he didn’t even bother covering the pot, using an iron ladle to keep stirring.

The tender green beans quickly turned jade green under the heat, some even slightly getting a tiger-striped color.

Just as Wang Fan prepared to lift the pot, a rough voice sounded in his ear, "Haha, I knew it was you. Are you going to drain the oil from the beans? Let me help you."

Just from the sound, Wang Fan knew Brother Gang had arrived. "What a coincidence, Brother Gang?"

Brother Gang grabbed the pot’s ears, helping to lift it while saying with a laugh, "Isn’t it just? Both times I failed to skip my lunch shifts were tied to you. At this rate, I won’t need to shoot this series anymore."

Together, they tipped the beans into a colander. Wang Fan brushed the pot as he responded, "Forget the previous time. Even though I don’t know what happened after, I’m not taking the fall this time. I didn’t do anything."

"I did not kill Boren, but Boren died because of me. I originally planned to give the vegetables away to these old folks for an early shift, but they insisted on keeping them for you, they wouldn’t sell even at a higher price. You’re quite something."

Wang Fan laughed heartily, "It’s called sincerity for sincerity."

Grandpa Jiang, finding their conversation amusing, couldn’t resist commenting, "Exactly, sincerity for sincerity. Even a blind person can see the kindness this young fellow has for us old folks. Naturally, we can’t sell them to you."

With Brother Gang joining in, not only did the atmosphere become livelier, but Wang Fan’s efficiency also increased significantly.

After all, Brother Gang is strong and can cook, a great sous chef is hard to come by.

He poured more oil into the pot, adding spices at the rate of one spice per pound of ribs, and only after they changed color did he add the sliced onions and ginger.

Once the aroma of ginger emerged, under Wang Fan’s direction, Brother Gang poured the ribs soaked to remove blood into the pot.

Wang Fan usually doesn’t blanch ribs when cooking; stews especially need ribs and meat to skip that step, otherwise, they lose half their flavor and become dry and tough.

Soaking and quickly stir-frying retains the tenderness of the ribs, and intensifies the meaty aroma.

Such a rich aroma can’t be replicated by any artificial flavorings.

Once the ribs were thoroughly browned, Wang Fan added the roasted Sichuan pepper powder and continued to stir.

Brother Gang observed intently, almost tempted to record with his phone.

He frequently prepared tasty dishes for his students and learning cuisine from Boss Wang would surely satisfy them immensely.

Seeing the Sichuan pepper powder, Brother Gang was puzzled, "Brother Wang, is this Sichuan pepper powder essential? Can five-spice or thirteen-spice replace it?"

Wang Fan shook his head, "The soul of the ribs in this pot is this Sichuan pepper powder, it’s indispensable."

Fujian Old Wine went in, a spoonful of soy sauce followed, and with its aroma a splash of boiling water. 𝕗𝐫𝚎𝗲𝘄𝐞𝕓𝐧𝕠𝘃𝕖𝐥.𝐜𝚘𝚖

The boiling water caused the Sichuan pepper powder to float, Wang Fan skimmed both it and the minimal blood foam away, then covered the pot.

"Just let it simmer for half an hour before seasoning," he said to Brother Gang while pulling potatoes out of the bowl of water.

Potatoes, such a productive little item, should yield 5000 kilograms per acre if grown properly.

Those sold to Wang Fan were yellow-fleshed potatoes, softer, absorbing flavors better when cooked, making them superior to white-fleshed potatoes for dry cooking.

Though unsure if his recipe is a classic Sichuan and Chongqing dish, he just cooked according to his understanding of Wudu street food.

The cleaned potatoes were peeled by the grandpas, and skillfully so, with nothing but the thinnest, worthless peel left, with nearly no potato flesh wasted.

Wang Fan aligned the potatoes, using a cross-cut technique to cut them into four strips each, then placed them parallel and sliced into 4-millimeter slices.

As all the potatoes were sliced, the water in the pot just came to a boil. He blanched them, removed them once the color deepened slightly.

He shook off excess moisture, placed them in a big bowl, and dusted them with potato starch for a thin coat of flavor.

Though not very thick, the original color of the potato slices was still visible, yet already enough.

The oil in another pot was heating up; using a potful didn’t worry him about waste, all to fry the potatoes, the leftover would be used for stir-frying, ensuring no waste beyond that.

"Sizzle, sizzle..."

Potato slices, shaken loose by Wang Fan, were separated by hand if sticking, before going into the oil pot. Whether they felt inseparable or not, no potato couple could escape Wang Fan’s separating spoon; much like a barred close-relative marriage, coming from the same plot ensures no marriage within three generations.

Golden potato slices floated atop the oil, Wang Fan skimmed the cooked ones out, placing them aside, adding fresh slices until the last was golden fried.

He then started a new pot with base oil, adding pork belly for frying.

Once the pork belly fried out some oil, Wang Fan shifted it to the pot wall, allowing the fat to flow along the wall to the bottom, where he added onion, ginger, and garlic to the oil.

Brother Gang watched, laughing, "I knew it was you, you’re draining the oil from the beans, need any help?"

Just by hearing, Wang Fan could tell it was Brother Gang. "What a coincidence, Brother Gang?"

With Brother Gang’s help, not only did the atmosphere become more lively, but Wang Fan’s efficiency improved greatly too.

After all, Brother Gang is strong and knows how to cook. Good kitchen help like that is very hard to find.