In fact, all the buckle meat dishes, such as plum cabbage buckle meat, salted roasted white, strip meat and other dishes, are similar in practice, and there is not much difference.

The general steps are basically the process of boiling meat, frying meat, and steaming meat.

Sufu meat is no exception.

Xu Zhuo divided the pork belly into several palm-sized pieces, and then put cold water into the pot.

Add the green onions, ginger slices, cooking wine, peppercorns, star anise, bay leaves, cinnamon, turn on the fire, and bring the water to a boil.

Skim off the foam with a spoon and continue to cook for 20 minutes, until the meat is thorough with chopsticks.

Taking advantage of the time to cook the meat, Xu Zhuo began to make the sauce of fermented bean curd meat, which is also the soul of fermented bean curd meat.

Whether the bean curd meat is delicious or not, the key is whether the sauce is flavorful.

As the name suggests, bean curd meat is meat made from tofu, so when mixing the sauce, it is necessary to use tofu as the main product.

According to the amount of meat, Xu Zhuo first put four pieces of red and bright tofu into the bowl, and then poured half a bowl of bean curd, that is, the soup in the tofu jar.

Use a small spoon to puree the tofu in the bowl, and then use the spoon to stir the bean curd and the bean curd evenly to make the tofu in the bowl become a slightly thick sauce.

After stirring well, Xu Zhuo put cooking wine, sugar, dark soy sauce, and light soy sauce into the bowl in turn.

Because both the tofu and light soy sauce contain salt, there is no need to add extra salt to the sauce.

Stir the juice well and set aside.

After the meat was cooked, Xu Zhuo took out the meat from the pot and put it on the cutting board to cool.

By the way, use a steel needle to pierce holes in the pork skin to let the fat in the skin flow out.

Wait until the pork belly has cooled, then spread a layer of honey evenly on the skin.

In fact, it is also possible to apply dark soy sauce, white vinegar and maltose, because this is used to color pork, and these seasonings are applied to the skin of the meat after being fried, which will make the skin appear jujube red.

However, there are differences, the skin of the white vinegar is more crispy when fried, and the skin of the dark soy sauce will be darker, and there will be a slight sauce aroma.

As for the honey and maltose, the skin will be slightly sweetened.

Several seasonings are different, but Xu Zhuo took into account that his daughter-in-law likes to eat sweet, so he smeared it with honey.

Although this meat is eaten by everyone together, it also has to reflect the preference for their own daughter-in-law.

Women, they like this kind of little surprise and little romance.

Putting away his thoughts, Xu Zhuo took the pot to burn the oil, and prepared to fry the meat.

In fact, frying meat is not a necessary step to make button meat, but it cannot be denied that after frying the meat skin to be soft and then steaming, not only will the taste be better, but the soft meat skin will also absorb a little bit of the soup in the meat, becoming soft and glutinous.

When the oil temperature was seventy percent hot, Xu Zhuo put these pieces of pork belly skin down into the pot.

Cover the pot quickly after putting it in to prevent it from being scalded by the boiling oil that splashes out.

Don't look at Xu Zhuo's experience in frying meat so many times, but every time he deepens the meat, he will treat it carefully, for fear that the hot oil will splash on his body.

After all, it is really dangerous to put pieces of meat in hot oil for deep frying.

Especially when frying meat in a small pan or a small amount of oil, the danger is higher.

When the hot oil in the pan is no longer rattling, it means that the skin of the meat has been fried thoroughly and can be fished out.

Xu Zhuo first turned off the heat, then lifted the lid of the pot and quickly took out the pieces of meat in the pot with a colander.

After draining the oil, use a kitchen knife to cut the meat into thick slices of about 1 cm.

In fact, in Shanxi, there are also meat cut into mahjong pieces, so that when the meat is steamed, it is similar to the shape of stewed meat with dried vegetables, which looks more pompous and can also stimulate people's appetite.

However, the traditional method is to cut the meat into large slices and place them neatly in a bowl.

When eating, put a clip in the steamed bun or lotus leaf cake, not to mention how fragrant.

Xu Zhuo put the cut meat slices in the basin, then poured the prepared curd ** into it, stirred the meat slices and juice evenly with his hands, and then covered with plastic wrap to marinate for a while.

This step is mainly to let the curd infiltrate into the meat slices.

Half an hour later, tear off the plastic wrap, and at this time there is basically no rot in the basin.

Arrange the meat and place it in a steaming bowl with the skin side down.

If you like to eat soup with broth, you can pour a little bit of pork bone stock into the steaming bowl.

If you like to eat mellow food, just put the stacked steaming bowl into the steamer for steaming.

There's nothing too particular about it.

There is also a steaming cabinet in the back kitchen of Xiangmanlou, Xu Zhuo put a few bowls of steamed meat in it, set the time, and walked out of the kitchen to chat with Li Hao and Meng Liwei.

As things ferment, it seems that more and more people are beginning to pay attention to the three-layer set of chickens.

This is both a good thing and a challenge for Hunan cuisine.

Because some people began to use the three-layer set of chicken on Weibo, whether it was Hunan cuisine to bring rhythm.

Among the eight major cuisines, there are many dishes that overlap with each other, and even the main dishes may be from other cuisines.

For example, Dongpo meat, Sichuan, Suzhou, and Zhejiang cuisine are all available, and Shandong cuisine also has dishes similar to meat.

"Xu Zhuo, what do you say this rhythmic person is trying to do, is there any benefit?"

Li Hao ate the sugar and oil poop sent by the waiter, and was very curious about the movement on Weibo.

However, it is precisely because of someone who brings rhythm that a large number of fans of Hunan cuisine have begun to scare the rhythm on Weibo, and they have been on the hot search.

Zhou Wen, who had not spoken, suddenly said: "Is this someone fighting back? Deliberately jumped to the opposite side to stir up trouble, set up an enemy, and let the people on the side of Hunan cuisine gather fire to achieve the goal of hating the enemy." ”

It's really possible, but who would be so scolding on the Internet if they have nothing to do?

Xu Zhuo looked at Yuan Kang, who was sitting in the corner and had been playing with his mobile phone, it couldn't be this thing, right?

He pretended to pour water, walked behind Yuan Kang and took a look, and found that Yuan Kang was chatting with someone from a data promotion company.

"If you have more black material, you will scold those who praise the deliciousness of Hunan cuisine, and hold up the comments that scold Hunan cuisine, and the more noisy you are on Weibo, the more you will be paid. ”

After seeing this news, Xu Zhuo's face was full of shock.

Originally, he just wanted to come over and make a joke with Yuan Kang, but he didn't expect it to be this product.

is so concerned about Xiangmanlou, does your grandfather know?

Xu Zhuogang wanted to tell Yuan Desheng about this, but thinking about the words scolding Hunan cuisine on Weibo, he thought it was better to forget it.

Young people know it's a reversal, but older people don't necessarily understand it.

After all, Yuan Desheng is a master of Hunan cuisine, and his bones are full of love for Hunan cuisine, and he definitely can't accept his grandson's abuse of Hunan cuisine.

Even if it's well-intentioned.

Thinking of this, Xu Zhuo patted Yuan Kang's shoulder: "Don't be too explicit, if your cousins know about it, I'm afraid this matter will not be over." ”

Yuan Kang smiled: "It's okay, it's not the first time I've played like this." By the way, has Sifang Restaurant also done data on the Internet before? You can find this one in the future, the price is very cheap......

Tsk, I really don't forget to knock on the door at any time.

Xu Zhuo secretly complained in his heart, and then said: "The bean curd meat is almost ready, you can have a good time later." ”

When Yuan Kang heard this, he immediately stood up: "I was busy with this just now, and you really did it for me." Xu Zhuo, you are the most righteous person I have ever met, I have decided, go back with you, and go to Sifang Restaurant to be the manager......"

Before he finished speaking, the system's prompt sounded in Xu Zhuo's mind.

"Ding, congratulations to the host for completing the hidden task [Recruitment], Sifang Restaurant has added another management talent, and a special reward for the C-level signature dish - chopped pepper fish head. ”

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The third watch is finally completed, good night everyone!