Back to 2008: I Helped My Dad Become the Richest Man

Once Sun Dahai decides to do something, his entire demeanor immediately changes.

The first thing he did was shave his messy, bird's-nest-like hair and beard clean and put on a clean set of clothes. Although he was still wearing that old vest, at least he looked like a normal person now.

The second thing he did was drag his good-for-nothing son out of the internet cafe and give him a good beating.

"You little bastard! I'm going to start a new career! If you ever dare to fool around again, I'll break your legs!"

When Luo Xiyuan learned of this, she was both amused and exasperated. She knew that Sun Dahai was using his own way to say goodbye to the past and to make a vow to the future.

The research and development of sausages was quickly put on the agenda.

Instead of building a new workshop on the farm, Luo Xiyuan rented a larger warehouse in the backyard of the pork shop in the county town and transformed it into a small food processing workshop.

"Sausage production has extremely high hygiene requirements. Setting up shop in the county town is convenient because it's close to our store, making management and transportation easier. Also, applying for a food production license in the county town is easier than in the countryside," Luo Xiyuan explained.

The renovation of the workshop was carried out entirely according to Sun Dahai's requirements.

The facility features a stainless steel workbench, ultraviolet disinfection lamps, a temperature- and humidity-controlled drying room, and a small meat grinder and sausage stuffer. Though small, it has everything you need.

The preparation of raw materials is meticulous.

Luo Xinde personally went to the slaughterhouse, watched the master cut dozens of kilograms of the most succulent hind leg meat from the freshest pig.

Luo Xiyuan then asked Wang Defa to airfreight a case of authentic rose liqueur from Tianjin. This case alone cost several thousand yuan.

With all the raw materials and equipment ready, Sun Dahai, the former "Sausage King," is finally making his comeback.

That day, he changed into a brand-new white work uniform, put on a hat and mask, and walked into the spotless workshop with a solemn expression, as if on a pilgrimage.

He first carefully inspected all the tools and equipment, wiping every corner with alcohol swabs.

Then he began to process the top-quality hind leg meat.

His knife skills were so fast they were dazzling. Removing tendons, peeling membranes, slicing… his movements were fluid and seamless, without the slightest hesitation.

"When making sausages, you can't use a meat grinder," he said to Luo Xinde and Li Minxia, ​​who were apprentices beside him, as he chopped. "Meat ground by machine has all the fibers broken down and lost its chewiness. You have to chop it by hand! Cut it into small cubes the size of pomegranate seeds so that the fat can render out and the flavor of the lean meat can be preserved."

It took him an entire morning just to cut the meat.

The diced meat, separating the lean and fatty parts, is placed in two stainless steel bowls.

Next comes the most crucial step: adjusting the recipe.

Sun Dahai took out a small notebook wrapped in oilcloth from a locked wooden box he had brought with him. The notebook was yellowed and brittle, and it was filled with densely packed numbers and words written in fountain pen.

This is the priceless "rose syrup" sausage recipe that he has been researching his whole life.

He asked Luo Xinde and Li Minxia to leave.

"The recipe is confidential. You don't need to see it," he said bluntly.

Luo Xiyuan didn't insist. She knew this was the craftsman's last shred of dignity.

Sun Dahai stayed alone in the control room for a long time.

He meticulously weighed all the seasonings on a small scale: salt, sugar, white pepper, and the precious rose liqueur.

Finally, he poured the prepared sauce into the diced meat and began to mix it by hand.

He stirred the sauce methodically, slowly and evenly in one direction, allowing each piece of meat to fully absorb the aroma of the sauce.

"Marinating is the key to infusing the flavor," he said to the Luo family watching from outside through the glass. "It needs to marinate for at least twelve hours so that the flavor penetrates to the very bone of the meat."

Once the meat is marinated, you can start stuffing it into sausages.

Li Minxia was in charge of cleaning the sausage casings. She cleaned them very carefully, afraid that there might be even a little impurity.

Sun Dahai personally operated the small sausage stuffer. He put the sausage casing on the outlet of the sausage stuffer, and then slowly put the marinated diced meat in.

As the machine runs, plump and evenly shaped sausages are produced.

After the sausages are stuffed, they need to be tied up section by section with cotton thread, and then small holes are poked in them with a needle to allow air to escape.

"These steps cannot be wrong at all. If you make a mistake, the flavor will be completely changed," Sun Dahai said with utmost seriousness.

The final step is to dry it.

He hung the rows of tied sausages in the constant temperature and humidity drying room.

"The temperature should be controlled at around 50 degrees Celsius. The humidity should be kept below 60%. The drying time should be at least 72 hours."

"This process allows the flavors in the sausage to reach their final sublimation. The aroma of wine, meat, and seasonings will blend together perfectly here."

For the next three days, Sun Dahai practically lived in the processing workshop.

He would go to the drying room from time to time to check on the sausages, adjusting the temperature and humidity, taking care of them like his own children.

The Luo family members were also waiting anxiously.

Three days later, when the door of the drying room was opened again, an indescribable rich aroma instantly filled the entire workshop.

It was a complex aroma that blended the rich fragrance of wine, the savory aroma of meat, and various spices—powerful yet captivating.

Inside the drying room, rows of sausages had turned from their original pink to an enticing deep red. The casings had slightly shrunk, tightly wrapping the meat inside, and a layer of glistening oil seeped from the surface.

"It's done." Sun Dahai looked at his work, breathed a long sigh of relief, and was filled with pride and satisfaction.

He took one down, took it to the kitchen, and steamed it directly in the pot.

A dozen minutes later, the steamed sausages were sliced ​​and placed on the table.

The cross-section of that sausage was absolutely beautiful. The red lean meat cubes and white fat cubes were clearly distinguishable, like red and white agate. The fat parts had turned into a translucent jelly-like substance, looking oily but not greasy at all.

"Try it," Sun Dahai said.

The Luo family members, including Grandpa Liu who rushed over upon hearing the news, were all quite excited, each picking up a piece of the dish.

The moment the sausage entered their mouths, everyone's eyes lit up!

First, there's the rich aroma of rose wine, which explodes in your mouth—mellow yet not intoxicating.

Next, the aroma of meat fills the air. The lean meat is firm and chewy, becoming more fragrant with each chew. The translucent fat, on the other hand, melts in your mouth, transforming into a sweet, oily flavor that moistens your entire palate.

Sweet, salty, savory, and fragrant flavors blend perfectly together to create an extremely rich and harmonious taste experience.

"Delicious! So delicious!" Luo Wen was the first to exclaim. He ate three or four slices in one go, his little mouth greasy from eating.

"This...this is the best sausage I've ever eaten in my life!" Luo Xinde exclaimed sincerely.

Li Minxia and Grandpa Liu nodded repeatedly, speechless.

Luo Xiyuan savored it slowly. In her previous life, she had eaten quite a few good things. But this sausage in front of her was absolutely top-notch in terms of both texture and flavor.

She knew they had succeeded.

They found the second flagship product that could give the "Roche" brand a second chance to take off.

The first "Luo's Sun Master" brand sausage was born.