The dish of stewed meat with dried vegetables is the favorite of Shaoxing people, and until now, almost all the people in Jiangsu and Zhejiang regions are fans of this dish.

For example, Premier Zhou, every time he returns to Shaoxing, stewed meat with dried vegetables is a must-order dish, and even at the banquet to entertain foreign guests, there is also this dish.

Some people even say that the famous plum cabbage button meat is derived from stewed meat with dried vegetables.

However, there is no way to verify whether this is true or not.

Because in the past, the migration of people, the transfer of officials, and commercial trade would lead to the spread of dishes, and no one could say for sure where the source of the dishes was.

This leads to the phenomenon that one dish spans several cuisines.

There are not many ingredients used in the dish of braised pork with dried vegetables.

In addition to the dried plum vegetables that every family in Shaoxing has, the rest is rib meat.

As for the seasoning, it is also very simple, in addition to the mother and son soy sauce, rice wine and sugar, which must be used, the rest is star anise, cinnamon shallots, and red yeast rice for color mixing.

Simple ingredients, matched together, can make Shaoxing people linger with dried vegetables and stewed meat.

This has to make people sigh the charm of Chinese food.

The kitchen on the first floor is fully stocked, with rib meat and umeboshi ready-made, even soaked umeboshi vegetables.

However, Xu Zhuo didn't use the soaked plum vegetables, but tore a new packet, soaked it in clean water a little softly, scrubbed it twice by hand, and then soaked it in warm water.

Dried plum vegetables are dried vegetables made with fresh vegetables through methods such as stacking, pickling, fermentation, and drying, with a strong aroma and crisp taste, and are excellent ingredients for both filling and cooking.

In the areas where plum vegetables are abundant in China, the vegetables commonly used to make plum vegetables are mustard greens, snow ferns, rape, etc., among which mustard is also divided into two types: large-leaved mustard and flowery mustard.

Among all the categories of dried plum vegetables, dried mustard greens are the most popular and popular eaten, so when it comes to dried plum vegetables in many places, dried mustard greens are generally referred to.

The plum vegetables used by Xu Zhuo today are dried mustard greens produced in the Shaoxing area.

Xu Zhuo washed the dried plum vegetables and dried them up and soaked them in clean water, the reason why they were washed first and then soaked was because the water for soaking the dried plum vegetables would be used later.

If you don't wash it, dust will inevitably be put into the pot.

Whether the shadow affects the taste or not, it affects the appetite in the first place.

After soaking the plum vegetables, Xu Zhuo also soaked the red yeast rice in the bowl.

The red yeast rice used in this dish is mainly used to color the meat, so you don't need to put it in the pot at all, just pour the soaked water into the pot.

Pang Shijie had already gone back with Dai Zhenting two days ago, after all, he had to open a new store, and he had a lot of things to do.

And his restaurant itself is not small, and it will only be bigger if he opens a branch again, and the investment and procedures need to be coordinated, so he didn't stay long.

At this time, he was cooking dried vegetables and stewed meat, and Xu Zhuo suddenly missed this uncle a little.

If he's here today, he'll probably have to make a bet with himself again.

It's a pity to miss such a great opportunity.

However, when he waits for his branch to open, he will go over to celebrate if he has time, and when the time comes, if the system gives individual Zhejiang dishes, he can earn a wave of pocket money.

Xu Zhuo soaked the dried plum vegetables, prepared the other ingredients in place, and then went to the cold storage on the first floor and cut a square piece of rib meat, with a side length of about 30 centimeters and a weight of about three catties.

The reason why this piece of meat is used is because of the skill that Xu Zhuo obtained, and the meat made is this shape.

After all, it is a B-grade dish, which is very different from home-cooked methods.

In home-style practice, taste comes first, followed by fragrance, and finally color.

To put it simply, you don't pay attention to appearance, just be delicious.

And the B-level dish method given by the system, the first place is color, that is, the first appearance.

Because at this level, the fragrance and taste have almost reached the peak, and there is room for improvement in appearance.

After Xu Zhuo brought the meat, he first cleaned the pig's hair with tweezers, and then began to change the meat to the knife.

He first uses a kitchen knife to remove the excess lean meat, so that the whole piece of meat has a standard five-layered appearance, while also keeping the thickness of the meat consistent.

Then, Xu Zhuo placed the piece of meat with the skin facing up on the board, and used a kitchen knife to cut down on the skin of the meat, cutting it to stop two-thirds of the way through the meat, and cut the skin of the meat, but the lean meat underneath should be connected together.

In this way, it is cut every two centimeters, and then cut horizontally after cutting vertically, cutting the piece of meat into lean meat and connecting it together, but the skin of the meat is in the shape of a cross knife.

After such a change, the appearance of the meat has been significantly improved.

It's no wonder that those food bloggers on the Internet like to cut meat like this.

Xu Zhuo soaked this piece of meat in water and soaked it in bloody water, and waited for half an hour before doing it.

While waiting, he was not idle, and chatted with Yu Peiyong seriously about the precautions of this dish, looking like he was humbly asking for advice.

This kind of move made Yu Peiyong very happy.

He has never been able to think about it, Xu Zhuo is such a good child, why did Xu Jimin send him to Linping City to guard a small noodle restaurant to fend for himself?

This is nothing short of a tyrannical thing.

But think about Xu Jimin when he was young, he seemed to be a tyrannical person, obviously extremely talented, but when he was in the capital, he liked to ride a bicycle and wander around.

Is it really possible to do whatever you want with high talent?

Half an hour later, Xu Zhuo began to boil water in the pot and prepared to cook.

Boil water in a pot until it comes to a boil, then put the pork belly that has been soaked for half an hour with the skin side down in the pot and boil the water.

This is done to remove impurities from the skin and lean meat, and the boiling time is not too long, two or three minutes is enough, because if the time is too long, the umami substances and nutrients in the meat will be lost.

Turn off the heat, remove the meat from the pan with a colander and wash it in hot water.

Then wash the pot, pour in a small half pot of water again, put the prepared star anise and cinnamon into the high heat and bring to a boil, let the fragrance of the spices soak into the water.

After boiling for four or five minutes, Xu Zhuo put the cleaned pork into the pot.

Then add the green onion knots, pour in the rice wine to remove the smell, cover the pot, and start simmering.

This approach is a bit different from the usual practice.

The family practice is to make it by stir-frying, and even without oil when stir-frying, first put the meat pieces in the pot and stir-fry, and stir-fry the fat in the meat in this way.

However, the meat made by this method looks average, and because it is stir-fried, the meat skin will have a lot of brown bubbles, which will affect the appearance and taste.

Yu Peiyong didn't care about it originally, thinking that Xu Zhuo was going to use homely practices to do it.

But now, his heart is full of emotion.

The so-called genius of heaven is probably like this.

In the absence of anyone to teach, he can find out the professional practice, and every step is done perfectly, even Yu Peiyong himself can't find flaws.

When Yu Changjiang gave up cooking, Yu Peiyong once thought that his craft was going to be lost, so he ran around and finally founded the Culinary Institute of Yangzhou University, so that someone could inherit the mantle.

And now, there is such a demonic child as Xu Zhuo.

made Yu Peiyong suddenly feel that there was a successor.

Thinking of this, he walked up to Xu Zhuo with his hands behind his back, and asked with a smile: "Xiao Zhuo, there is a trick to making this dish delicious, do you know what it is?"

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Thanks to the book friend [Xiao Xiang Yeyu] for the 10,000 book coins rewarded, there will be a more haha later, how can I make this dish.