Pork belly itself has no bones, so after cleaning it, it is just a ball of meat, and it is a ball of white and tender meat.
At this time, Ye Fei put the cleaned pork belly on the plate. Looking at the pork belly at this time, it was as white and tender as a ball of auspicious snow, and there was no peculiar smell at all. Ye Fei even smelled something from the pork belly. A light pine scent.
"Nima, what the hell, pig belly actually smells like rosin?"
Ye Fei himself felt unbelievable, but when he thought about the origin of this pork belly, Ye Fei understood why.
Because this pork belly is the pork belly of Tonglingye Songlin rosin pig. What do rosin pigs eat? I grew up eating pine nuts in the wild pine forest, and after the pine nuts are eaten in the stomach, they are digested and absorbed in the stomach. Therefore, it is not surprising that there is a pine flavor in the pig belly. On the contrary, it would be evil if there is no pine flavor. It’s over.
After cleaning the pork belly, Ye Fei started to take other ingredients from the storage compartment.
Onions and ginger, these two deodorizing accessories are indispensable, followed by white sugar, followed by ham, etc.
After all the ingredients were taken out, Ye Fei started cooking this delicious dish.
First, Ye Fei took out two water boiling pots and placed them on the two stoves. Then he placed the processed blue feather chicken and pork belly in the two pots and cooked them over high heat.
The pot of water for the blue feather chicken needs to be boiled, and the pot of water for the pork belly needs to be boiled until it is 50% to 60% hot, and the pork belly can be taken out.
Not long after, Ye Fei took the two out of the two pots, then removed one of the boiling water pots, poured out the water in the other pot, replaced it with cold water, and directly added the blue feather chicken and pork belly together. Put it in this pot and bring it to a boil.
When the water boiled again, Ye Fei used a small spoon to carefully clean out the floating oil on the water. He boiled it for another five or six minutes and removed the floating oil again. Then he turned off the heat and fished the two out again. come out.
After doing this, Ye Fei removed the water boiler, then changed to a casserole, put the chicken and pork belly into the casserole, then added cold water until the chicken and pork belly were just submerged, and started the fire. Bring to a boil, wait until the water boils, then reduce the heat to a simmer.
The stew at this time is called the first stew. The first stew is not to stew the ingredients directly, but to stew them loosely.
After simmering for about fifteen minutes, Ye Fei added the ginger slices, ham slices and white sugar, and finally added an appropriate amount of refined salt.
After placing all these things, Ye Fei directly covered the lid of the casserole and continued to stew.
This is called double stewing, also called secondary stewing. This stewing is not only to stew the ingredients until they are tender, but also to stew the flavor of these ingredients into the ingredients and into the soup.
This time is a little longer, about twenty minutes.
When the time was up, Ye Fei opened the lid of the casserole and saw that the soup in the casserole was milky white with dots of clear oil on it.
But Ye Fei ignored them and took the blue-feathered chicken out of the casserole and put it on another plate.
Then everyone saw a magical scene—the dismantling of bones!
I saw Ye Fei put his right hand into the hole on the chicken's back and fiddled with it a few times, while his left hand kept kneading and kneading the outside of the chicken, and then he pulled his right hand out, and then... Then everyone shocked.
Because they discovered that when Ye Fei took out his hand, he actually held a skeleton in his hand, a skeleton with only the back cracked and all other parts intact!
When Ye Fei did this, he didn't use any other tools at all, only his two hands.
"Oh no, it's amazing. My Ye Shen, what is this move called?"
"Come on, come on, split the tendons and use the bones in your hands. That's right, split the muscles and use the bones in your hands. Oh my god, Ye Shen wants to go to heaven."
"It's your uncle's hand that separates the muscles and bones. Ye Shen calls it a direct attack on Huanglong's hand. Didn't you see that he just stabbed it all in at once?"
"Pfft~~ Go straight to Huang Longshou, what a good name, what a good name, it's so appropriate."
"Sister, I'm not curious about anything right now. I'm not curious about what hand Ye Shen used. I'm just curious about how he got the completed chicken bones out. Isn't this too complete?"
"I know what's going on."
"Upstairs, do you see something fishy?"
"Nonsense, can I, who is known as the little Tai Sui with fiery eyes and golden eyes, live up to my reputation?"
"Nima, what's going on? Come on, tell me, you're a little old lady with dazzling eyes."
"Uh~~ Can't you all see this? Ye Shen knows magic. Didn't you see that Ye Shen muttered something in his mouth when he was pulling out the bones? I know a little bit of lip reading, so I can understand what Ye Shen said a little bit. What, if I guessed correctly, Ye Shen must be reciting the Sutra of Bone-Removal of Great Mercy and Great Compassion."
Everyone: "..."
"piss off!"
Ye Fei didn't know that he just removed the chicken bones and actually created a "unique skill" that could directly hit Huang Long's hand.
He put the chicken bones aside and looked at the chicken on the plate. Without the support of the skeleton, it lay directly on the plate like a deflated rubber ball.
Ye Fei took a medium-sized blue and white porcelain bowl from the side, picked up the chicken directly, and placed it in the bowl. However, Ye Fei was very particular when placing it.
The chicken is not just thrown into the bowl, but is done with the chicken legs underneath and the back facing up. Then the chicken neck is bent, with the head facing the center of the big bowl.
After this step was completed, Ye Fei took out the cooked pork belly, cut it into shreds with a sharp knife, and then used these pork belly shreds to form a peony flower shape on the other side of the big bowl.
Regarding the plating, Ye Fei showed it to the audience once before when he was making Taibai Chicken, and that time was very exaggerated. He used random shaping, picked up the pot and poured the prepared Taibai Chicken into the plate with a splash. The Taibai chicken directly formed the shape of a phoenix on the plate, which almost made many people in the live broadcast room pee.
But this time, the dish Ye Fei made was a special dish. Ye Fei was very serious about arranging the shape, so it was even more beautiful than the last time.
I saw the pig belly threads cleverly intertwined and stacked together under Ye Fei's hands, and the peony petals slowly took shape and appeared under Ye Fei's hands. Finally, when Ye Fei stopped his hands, inside the bowl, A perfect peony flower was displayed in front of everyone.
The visual impact of this peony on the live broadcast room audience is not small, because many people stopped breathing after seeing this peony again.
"Peony flower? Let me go. Is Ye Shen kidding me? Using a pig belly to make a peony flower?"
"It exploded, it exploded, I'm going to explode, Ye Shen, do you want to be so exaggerated? This peony flower was made by hand, but why do I feel like it is real?"
"There are two peonies planted in my house. Yes, that's it. The peonies bloom in this shape. I rub them. Ye Shen is really very skilled. The arrangement of these flowers is too realistic, right? "
"Meat peony, yes, this is the meat peony. I have seen red peonies, white peonies, black peonies, bean green peonies, and even yellow peonies, but... But this meat peony is really your first time seeing it. ah."
"Hahaha, fleshy peonies, I like fleshy peonies. This peony is so vivid and awesome."
"Ye Shen once again used his plating skills to let me witness what a miracle is. This is a miracle, a miracle created with pork belly."
"Ahem, everyone, actually, many chefs can use pork belly silk to arrange peonies, but to be able to have Ye Shen arrange it so beautifully, I don't think there is one at all. It's really shocking. I feel like I'm watching helplessly. Watching a delicate and dazzling peony flower slowly blooming in front of my eyes."
"Upstairs, slowly blooming is a good word!"
Not to mention everyone in the live broadcast room, Ye Fei was a little surprised after displaying this peony flower.
"It does look similar." Ye Fei muttered in a low voice.
It's just that this delicacy is not finished until this step, there is still more to do.
The blue feather chicken is deboned and arranged, the pork belly is shredded and arranged, the ham is sliced, and then placed in the center of the peony flower, just like a bright red peony heart.
After doing this, Ye Fei picked up the casserole, and then gently poured the milky white soup in the casserole into the bowl.
When the soup was about to submerge the ingredients, Ye Fei stopped, put the casserole aside, took a steamer, put it on the stove, added water to it, boiled the water over high heat, and then put the bowl away. Go in and start steaming.
The steaming time is not long, Ye Fei spent about seven or eight minutes.
When the time was up, Ye Fei turned off the fire and opened the steamer.
And as the steamer opened, a strong and crazy smell rushed out from the steamer...
(End of chapter)