Wei Junming came to the noodle restaurant today, originally planning to teach Xu Zhuo to cook.

As a result, when I entered the door, I was attracted by the jar of sweet garlic.

It wasn't until Yu Keke and the others came back that he remembered the purpose of coming to the noodle restaurant today.

Now Xu Zhuo's basic skills are not solid, and it is indeed a little difficult for him to stir-fry.

However, it can be boiled.

Boiled dishes don't need to stir-fry, let alone stir-fry or anything.

As long as you grasp the taste and don't be salty, everything else is easy to operate.

Xu Zhuo followed Wei Junming to the kitchen in disbelief.

Jianguo, who was originally eating sweet garlic, also hurriedly got up and followed.

He won't miss any opportunity to learn his skills.

When he came to the kitchen, Wei Junming asked Xu Zhuo to stuff a pot of rice first.

The boiled pork slices have a spicy flavor, and the soup is red and oily, and the spicy flavor is strong, which is perfect for rice.

In particular, the spicy and fragrant soup poured over the rice is simply delicious.

Steaming the rice, Xu Zhuo began to cut the meat.

It is best to use tenderloin in boiled meat slices, which have less tender tendons and a smooth taste.

It's a pity that there is no one in the store.

Xu Zhuo took out a piece of hind leg meat for garlic white meat from the refrigerator.

Cut off the fat, but you can do it.

There were a lot of people today, and Xu Zhuo was worried that he would not have enough to eat, so he prepared nearly three catties of lean meat at once.

Remove the fascia and start cutting thin slices.

With the blessing of skills, cutting meat is no longer difficult for Boss Xu at all.

But it still can't be taken lightly.

The boiled meat slices should be thin and even, otherwise there will be an embarrassing phenomenon that some of the meat slices have been cooked and some have not been broken.

And when you cut it evenly, it is easy to absorb the flavor and has a better taste.

While he was cutting the meat, Jianguo began to clean the Shanghai green and a little bean sprouts.

The side dish of the boiled pork fillet is not very particular.

Enoki mushrooms, soybean sprouts, baby greens, celery, lettuce are all fine.

While the two were busy, Wei Junming began to prepare the ingredients needed to make boiled pork slices.

Bean paste, ginger, garlic, green onions, dried chilies, Sichuan pepper, pepper, etc.

When the ingredients were ready, Wei Junming took the scissors again and cut the dried chili peppers into sections.

After Xu Zhuo cut the meat, he began to marinate.

Worried that Xu Zhuo would overturn, Wei Junming directly did it for him at this step.

Pour some cooking wine and light soy sauce into the sliced meat.

Sprinkle in a spoonful of salt and a spoonful of pepper and add an egg white.

Mix well by hand.

Sprinkle in a large handful of sweet potato starch and mix with the batter, so that the meat slices are more tender and taste better.

Finally, pour in some cooking oil and mix a few times again.

This step is mainly so that when the meat is cooked, the slices will automatically fall apart to avoid sticking together.

"Next, it's time to make the knife-edge peppers. This step is very crucial, whether the boiled meat slices are good or not, the key is whether the knife edge pepper is authentic. ”

Daokou chili pepper is an important seasoning ingredient in Sichuan cuisine, and many spicy dishes will be used.

It's not difficult, just fry the dried chili peppers and peppercorns in a pot and chop them with a knife.

However, it is not easy to make it authentic.

Because when frying, one will be fried if you are not careful.

Regardless of Sichuan pepper or chili pepper, once it is fried, it will have a bitter taste.

The whole pot of chili peppers can no longer be used.

In addition, depending on the taste, the ingredients used are also different.

For example, if you like to eat hemp, put more peppercorns or use green peppercorns directly.

If you like spicy food, you can use Sichuan's Qixing pepper, which is spicy and enjoyable.

If you want to eat fragrant, use Erjingtiao, the fried Erjingtiao is not very spicy, but the taste is fragrant, and it is most suitable for people who are afraid of spicy food.

Wei Junming explained to Xu Zhuo and Jianguo while starting to make it.

Set up a wok and turn on low heat.

Pour a little cooking oil into the pan, then pour in the chili peppers and peppercorns and start stir-frying.

"You must not be lazy in stir-frying, because if you stay for a while, you may have chili peppers or peppercorns fried paste. ”

When the aroma of chili pepper and Sichuan pepper is released, and the chili pepper gradually changes color.

You can turn off the heat and remove from the pot.

Wei Junming poured the fried dried chili peppers and peppercorns on a tray.

Spread out to cool.

Idle, he asked Xu Zhuo to cut another plate of boiled pork belly.

"Today, while it's raining, I'm going to fry you some back pot meat. ”

Wei Junming planned to take advantage of the rainy day to show Xu Zhuo his cooking skills.

Let him have a preliminary understanding of stir-frying.

When you come into contact with stir-fry in the future, you won't overturn when you get started.

The meat is ready-made.

In the morning, I boiled several pieces of pork belly, all of which were prepared for white meat with garlic.

And it is not difficult to cut, and the thickness of the white meat with garlic is the same as that of the back meat.

The requirements for meat quality are exactly the same.

These two dishes are almost like the Cantonese version and Chinese version of the song.

When the meat slices were cut, Wei Junming also prepared the side dishes for the back pot meat.

"Huiguo meat is the first of Sichuan cuisine, and the dish evaluated by Sichuan cuisine is Huiguo meat, just like Cantonese cuisine likes to use dry fried beef to evaluate chefs. ”

"Back to the pot meat has strict standards for ingredients. Garlic sprouts from the outskirts of Rongcheng, Z County bean paste and sweet sauce from Xipu and Tangchang, and Deyang soy sauce or Zhongba soy sauce must be used. All three are indispensable. ”

"But in this Central Plains region, you must not be able to read the book like this, and now is not the season of garlic seedlings, you can just take a look, but if you start to learn, it must be garlic seedlings." ”

Wei Junming explained to the two of them about the meat while chopping vegetables.

If he hadn't said it, Xu Zhuo really wouldn't have known that this dish was the first of Sichuan cuisine.

He always thought that mapo tofu or kung pao chicken were the top spot in Sichuan cuisine.

"Sichuan people's feelings for back pot meat are simply incomprehensible to outsiders. ”

"When I'm in a bad mood, I fry a plate of meat and drink wine, get drunk and sleep. ”

"The family reunited, and also fried a plate of back pot meat, and had a lively meal. ”

"I was hungry for a tooth sacrifice, but I still fried a plate of back pot meat. ”

"Huiguo meat has melted into the soul of Sichuan people, no matter what you do, it is absolutely right to fry a plate of Huiguo meat. ”

Wei Junming, who has lived in Sichuan for 30 years, talked eloquently about the Sichuan people's love for back pot meat.

The side dish he chose was onions and green peppers, and today he just ate and didn't need to be too particular.

After cutting the side dishes, Wei Junming finely chopped the bean paste and began to stir-fry.

Stir-fry the meat in the pot, add the bean paste and a little sweet noodle sauce, and add some soy sauce.

Stir-fry until fragrant, then pour in the onion and green peppers.

Stir-fry for another minute and then remove from the pan and serve.

The finished meat slices are slightly rolled, the color is oily, and the fragrance is fragrant, which makes people have a great appetite at a glance.

Xu Zhuo brought out the meat back to the pot and asked the truant trio to cushion it twice.

The rice is ready right away, and you can't wait to eat the boiled pork slices you can eat first.

As a result, the three of them were holding their mobile phones and were busy chatting.

Xu Zhuo asked curiously, "What's wrong, aren't you hungry?"

Yu Keke gave him a blank look.

"Today's Father's Day, we all sent messages to our dad, did you forget it like us?"

"Hurry up and send a message and say some blessings, although this is a foreign festival, it is quite meaningful. ”