When making Dongpo pork, Huadiao wine is one of the best ingredients. Due to the special nature of this wine, it also contributes to the excellent taste of Dongpo pork.
The Huadiao wine that Ye Fei used was provided by the system. It can be said to be more mellow and fragrant than ordinary Huadiao wine. Therefore, after the three of them drank a small bowl first, Jin Zhuxian directly offered to pay 10,000 Huaxia wine. He bought a jar with coins, but Ye Fei refused directly.
Are you kidding me? Let alone 10,000, I won’t sell it for 1 million. If I sell it, I’ll be able to wear everything.
"I'm sorry, Mr. Jin, all the delicacies I have here can only be eaten here, not takeout, let alone takeout, so I won't sell Huadiao wine even if you pay one million." Ye Fei looked serious. said.
Jin Zhuxian almost cried in pain. This was definitely the best wine he had ever drunk in his life. The aroma after drinking it in his mouth was simply irresistible.
But...but no matter how much money I pay, others just won't sell it. Why are there things in the world that money can't buy
Just when this guy was depressed, Ye Fei pulled him to the side and said, "Please give way. Next, we will make this Dongpo Pork."
Jin Zhuxian stepped aside for a moment, and then his eyes were still fixed on the jar of top-notch flower sculptures.
Ye Fei took two steps forward and came to the operating table. He first took a pot of boiling water, filled it with half a pot of water, and then placed it on the stove.
Then Ye Fei brought over the piece of pork belly from the rosin pig. This piece of pork belly weighed about one and a half kilograms. It looked fat, tender and even. The lean meat was like a river of red, while the white fat meat was like a piece of pure white. Snowflakes, the two colors of meat are evenly mixed together, making the whole piece of meat look like a piece of art.
Ye Fei took the piece of meat and rinsed it under the water, rinsing away the remaining blood stains on it, then placed the piece of meat in the pot, and then turned on the high heat and started cooking.
Cooking meat is a step that must be done when making many meat delicacies, because it can cook out the remaining blood stains and some excess fat in the meat, making the meat more delicious.
However, the meat cannot be cooked in this step. If the meat is cooked thoroughly in this step, the fibers in the middle of the meat will become stronger, which will cause trouble in subsequent steps. At least such meat will not be easy to taste. .
Therefore, this degree must be controlled well.
Ye Fei did this job not once or twice. When the meat was half cooked, he turned off the fire, took the pork belly out of the pot, and placed it on a large white porcelain plate. .
Look at the rosin pork belly at this time. The lean meat is like a river inlaid in the white snow, while the fat meat is even whiter. On the faults of the meat, droplets of water hang, like a Like crystals.
What is even more surprising is that the hair on the pig skin has been completely removed from the outermost skin of this piece of meat. After the whole piece of pig skin is cooked thoroughly, it is white, tender and shiny, as if it is made of a layer of white jade. The result is the same.
There is no need to eat this piece of meat at all, but seeing its current appearance, many people can no longer hold it back.
"Damn it, the best pork is indeed the best pork, it's so beautiful."
"Yes, Ye Shen just boiled it in plain water without adding any auxiliary materials at all. The pork cooked in this way can be so crystal clear and attractive. I really can't imagine that Dongpo pork will be made in a while. What would it be like.”
"Ah, I'm looking forward to it, I've never wanted to eat a big piece of pork belly like this before. This feeling is very strange, as if I saw a woman I didn't like at first, and then suddenly discovered her A little bit, as crazy as wanting to execute her on the spot."
"Pfft, there's a wolf upstairs, no explanation."
"No matter what kind of pork it is, after it is cooked, it cannot be as good-looking as the pork from Ye Shen's rosin pig. If I hadn't seen it with my own eyes, I would have doubted whether a top makeup artist put makeup on it, especially This outermost layer of pigskin, God, how can it be so crystal clear?"
"Resin Pig, mountain cannons are not cannons. Don't you know Rosin Pig? I'm begging you for Rosin Pork. You tell me how much it is, and I'll give it to you!"
At this time, Shan Pao even made a wry smile and said, "Everyone, if I really have rosin pork, I won't sell it no matter how high the price you offer, because it's really a kind of pork." It’s delicious food that only depends on fate.”
Everyone was really tempted crazy by the piece of pork belly cooked by Ye Fei.
Emperor Pujie and Jin Zhuxian were right next to Ye Fei. At this time, they were looking at the piece of meat that Ye Fei put on the plate without moving their eyes.
Suddenly, Jin Zhuxian couldn't help but stretched out his right hand, wanting to grab it.
As a result, the Emperor Pujie slapped him away.
"What are you doing? Can you have some moral integrity?"
Jin Zhuxian: "..."
This guy looked at the meat on the plate awkwardly, and then looked at his right hand. He thought it was strange, how could it reach it by itself
"I didn't mean it." The guy finally said.
Emperor Pujie didn't care whether he did it on purpose or not, he said: "This delicacy has just begun. If you eat the meat now, then this dish will be considered dead."
Jin Zhuxian nodded quickly, and then the guy moved back a little and said, "I'll try my best to hold back."
Ye Fei put the pork belly on the plate, poured out the water in the pot, and then put the wok away.
In the process of making this delicacy, the water boiler only plays so many roles.
After putting away the pot, Ye Fei turned around and started to put away the pork belly again.
There is actually a trick to how to make a piece of meat absorb flavor more quickly when it is cooked.
Everyone saw Ye Fei put the pork belly on the chopping board, and then took a special tool from the tool rack. Behind the tool was a round handle, but there were many tips on the handle. The bright steel nails.
Holding this thing, Ye Fei directly stabbed the skin of the pork belly.
With each stab, the steel nails were almost completely immersed in the flesh.
one time.
Two times.
Three times.
… ….
Ye Fei stabbed it about twenty times in one go before putting the tool away.
Then everyone saw Ye Fei reach out and take a knife from the tool rack.
This is a sharp knife.
What is a sharp knife
To put it bluntly, it is a sharp knife like a cow's ear. It is wide at the handle, and then becomes narrower as it goes forward. The tip of the knife becomes more upward as it goes forward. Finally, the whole knife is shaped like a pointed cow's ear. If you can't If you want to imagine what it looks like, imagine the shape of a chili pepper, which is similar.
Some people say that this kind of knife is a very vicious knife, because in the third step of execution of Lingchi punishment, the oldest punishment in China, this kind of knife is used. The tip of the knife is very pointed and sharp. With a stroke, the heads on the left and right sides of the person's chest were removed.
It can be said that this kind of knife is a dangerous blade.
Because of its sharpness and dexterity, many people like to use it. This time Ye Fei took out an ear-tip knife and saw that this knife was much sharper than ordinary ear-tip knives. At least the blade was bright.
Seeing the knife, Jin Zhuxian and Poujie Dadi all hurriedly retreated, as if they were afraid that the knife would fall on them.
Ye Fei ignored them, but held the knife in his hand and gently made a few cuts on the piece of pork belly.
After finishing the scratching, Ye Fei put the sharp knife aside, then reached out to pick up the piece of pork belly and dragged it to his right hand. Everyone saw a very magical scene.
Seeing this piece of pork belly pulled up with Ye Fei's right hand, the whole piece suddenly separated. It was still a complete piece of meat, and suddenly it formed a piece of rubber-like thing. The whole piece of pork belly drooped. Flowering.
It's just that the drooped meat has all turned into pieces of meat that are four centimeters long and wide. However, these pieces of meat are not independent, but they are connected by a thin layer of meat.
Ye Fei looked at the pork belly in his hand and then said.
"When making Dongpo pork, how the pork belly is cooked is a very important step. There is also another very important step, which is shaping it. What kind of shape is the best? This depends on the cooking method. The methods are also different. Some will cut the meat into individual pieces of meat, and some will make it like we do now. One advantage of doing this is that it will not easily fall apart when turning the meat, and it is easy to operate. Just now everyone saw that I used a nail board to pierce the meat. This is to let the flavor penetrate into the meat better. Okay, now that the pork belly has been completed, the next step is to add flavor and color."
With that said, Ye Fei put the pork belly on the plate first, then took out a frying pan, poured soy sauce into the pan, and started to heat it up.
When the soy sauce boils, put the processed pork belly skin side down into the pot and start frying.
This step is also called coloring. How well a Dongpo Pork is done will make people salivate. The color is very important because it is the first impression on people.
If the Dongpo pork you make is as black as coal, ghosts will eat it! Not to mention eating it, it's already good if you don't vomit.
Therefore, coloring is very important. No matter what kind of dish it is, color, aroma, shape, color is the first priority.
Ye Fei put the pork belly in the pot and began to cook and fry the pork belly with soy sauce. When the skin of the pork belly was fried until brown, he took the meat out of the pot and put it on a plate.
Then Ye Fei poured out the soy sauce from the pot, cleaned the wok, put it on the stove again, turned on the fire, and added oil.
When the oil is at a moderate temperature, stir-fry the scallions and ginger slices until they become fragrant. Then you take the jar of Huadiao wine, remove the sealing paper from the mouth of the jar, and pour it directly into the pot.
The amount of Huadiao wine used determines the final taste of the Dongpo pork.
Dongpo pork is also called wine-cooked pork because in the process of making this delicacy, there is a procedure of cooking it with Huadiao wine or rice wine.
It’s just that the Huadiao wine used by Ye Fei was indeed too much. After pouring it into the pot, just after the fire burned for a while, Ye Fei, Pou Street Emperor and Jin Zhuxian smelled an intoxicating aroma of wine...
(End of chapter)