C677 (1/2)
Venting his emotions, Ma Jun also calmed down: ”talk about what you want me to do.”
”I will try to collect all kinds of criminal records of Hongsheng group and provide them to you,” Fang said. I need you to help me control these people without revealing the information!
And then there's the abandoned warehouse in the East. When the land is to be expropriated, there will certainly be people making trouble. You need to help maintain order. Nothing can go wrong. ”
Ma Jun is still listening carefully. As a result, he doesn't write down for a long time. He looks up at Fang Yang: ”no? That's all? ”
Fang Yang looked at him strangely: ”yes, just this matter, what else do you want me to do?”
Ma Jun said: ”I'm afraid it's much easier to get me to this position than these two things? Then why are you suffering? ”
Fang Yang said with a smile: ”I have already said that you are my friend and I like to work with friends. Do you think I'm going to make you do something difficult? ”
Ma Jun didn't admit it or deny it. It can be seen from his eyes. Obviously, he also thinks so.
Fang Yang got up and pulled Ma Jun up from the sand: ”you can sit down with your director at ease! Even if I ask you for help, it is absolutely justified and meritorious.
I'm not going to do anything wrong. Let's go out and have a look. What's quyan's delicious food for us? ”
When I went to the yard, I saw Qu Yan and the chef working in front of a charcoal fire shelf. When I saw them coming out, I said with a smile:
”you're lucky. This is the whole lamb pickled yesterday. I'm going to reward you after today's Yangming basketball team. Since the big boss is here, it's natural to show filial piety. ”
Fang Yang is also very interested in meat, vigorously shrugged his nose: ”en, Xiang! Ha ha, it seems that this time is really right. Where's your dad? Let's have some. ”
Qu Yan said: ”my father has been vegetarian for more than ten years. I asked the kitchen to make meals for him.”
Ma Jun sighed: ”I haven't eaten such authentic roast whole sheep for a long time. I really miss it!”
Fang Yang looked at him: ”it's all roast whole sheep. What's different?”
Qu Yan said to the chef next to him, ”of course it's not the same. Old ha, tell me about it
Lao ha had the forthrightness of a northern man. He talked about the process all the time. He first slaughtered the sheep, and then used a knife to cut a few small holes in the abdominal cavity and the inside of the hind legs.
Add scallion, ginger slices, Chinese prickly ash, anise powder into the belly of sheep, rub it with refined salt, and taste it with seasoning and salt at the knife edge inside the leg.
Put the tail of the sheep into the abdomen with the iron stick, face up, hang the skin with the iron hook on the limbs, brush with soy sauce and sugar, cool slightly, and then brush with sesame oil.
Put the whole lamb belly upward into the oven, cover the oven mouth with iron pot, and seal it with yellow mud
prepare an iron box under the oven to fill the mutton oil flowing out during baking for about 34 hours, and take it out when the lamb skin is roasted to yellow red crisp and the meat is tender.
They sat chatting, and before they knew it, the meat was ready. Lao ha first put the whole sheep on a special wooden plate, tied red silk on its horn, and carried it to the table.
Peel off the sheep skin and cut it into strips, then cut the mutton into thick slices, chop the sheep bone into large pieces and put it on the plate respectively.
Back of the kitchen someone sent out a few small plates, which contain scallion, garlic, flour paste, lotus leaf cake, and with Mongolian knife on the table.
Old ha made a please gesture: ”OK, now it's OK. Please taste it.”
As expected, it's tender and tender, and the taste of the mutton is delicious! Delicious