In the Zhejiang cuisine system, the fame of the kung fu dish of honey sauce fire recipe should be ranked in the top five, not inferior to Dongpo meat, West Lake vinegar fish and called flower chicken.

This dish is made with high-quality Jinhua ham, and the top part of the meat is the most tender and cooked together with lotus seeds.

After three long steaming periods, the final honey recipe is made with a delicious and sweet mixture of salty and sweet.

This dish takes a long time, at least six hours.

So when I was shooting today, there was already a lot of food brought from the store, and some boxed lunches would be sent here at noon.

The goal was to be able to photograph this dish perfectly.

Filming this kind of dish must be done all over again, and if it is reworked, the cost will be too great.

Not only is it a waste of time and manpower, but most importantly, it is a waste of time, and a lot of time.

Therefore, Xu Zhuo asked the company to add two more cameras and two more cameramen, with the determination of "even if you can't do it well, you have to finish the filming".

As long as the material is sufficient, some details can be directly written at that time, anyway, a video is less than ten minutes, and the production process of more than six hours is not too simple.

Early in the morning, Xu Zhuo and Dai Zhenting had breakfast and came to the studio to prepare for filming.

All the ingredients have been prepared, a bowl of soaked lotus seeds with the lotus heart removed, a handful of pine nuts and a few dates for garnish.

In addition, there are rock sugar, honey, white sugar, lard, starch, rice wine and other ingredients.

The ingredients are very simple, no spices, green onions, ginger and the like are used, only when steaming for the first time, some rice wine will be put in, which is to remove the peculiar smell above and make the meat taste better.

The so-called upper is said according to the composition of the ham.

A whole ham is actually the entire hind leg of the pig, including the pig's trotters, elbows, hind leg meat and other parts, and above, is a piece of fat and lean meat attached to the pork leg bone.

The ham is hung with pig's trotters, and the top part of the pig's trotters is called the fire claw, which has been hanging for many years, and there is not much meat and fat left, only a layer of pork skin remains.

However, because of the long hanging, the pork skin is soft and glutinous, with a strong aroma, which is very suitable for stewed soup.

And the pork knuckle part under the fire claw is the famous fire heel.

There are many ways to make the fire heel, you can stew vegetables, you can boil soup, and you can even steam it to eat, the famous fire heel fairy duck is used in the part of the duck and the fire heel.

Underneath the heel, the piece of meat gradually becomes complete and the meat is fine, and this is the top.

At the top is the most essential part of the ham, which is not only marinated and fermented thoroughly, but also has three parts fat and seven parts lean, the ratio of fat and lean is just right, and the salt and fat tend to be perfect.

It can be said to be the best of hams.

This part of the dish is used in the honey sauce fire recipe, which has a refreshing taste and fragrant cheeks and teeth.

The upper and lower sides are the Chinese side, which has more meat than the upper one, and the flavor is a little stronger, and the proportion of fatty meat is slightly higher, and the ratio of lean meat is about four to six.

The meat in this part is relatively greasy, and it is close to the bottom of the ham, so there is more salt and fat accumulation, so it is more suitable for stir-frying, or to add flavor to some dishes.

In Zhejiang and Cantonese cuisine, almost all dishes that require ham to increase the flavor and savory flavor are Chinese.

As for the Chinese side, it is more fat, more salt, and less lean meat.

Dripping oil is the lowest part of the whole ham, where the fat and salt gather, and the meat of this part is salty and greasy, and is only suitable for soups.

This is the composition of the whole ham, and Dai Zhenting explained it in detail.

The reason why the explanation is so detailed is to give you a science about the parts and eating methods of ham, and the other is to show off.

The great name of Zhejiang Jinhua ham is well known, although there are many well-known hams all over the country, but in terms of fame, none can compare to Jinhua ham.

The fame of Jinhua ham is so great that it has even transcended regional restrictions and has become a business card of the country.

Dai Zhenting is talking about Jinhua ham at this time, and he also has the idea of endorsing the famous products of his hometown.

In fact, the quality of Huizhou's ham is not worse than Jinhua ham, but the unique low-key of Huizhou people makes this delicacy have been sealed for a long time, even now, there are many people who are surprised that Huizhou has ham.

After introducing the ham, Dai Zhenting took the top of the piece of three-point fat and seven-point lean red fat and white: "A whole ham, only more than one catty, the preciousness of the honey fire recipe can be imagined." ”

It is really precious, after all, this ham costs hundreds of dollars, and the essence is so little, people are reluctant to eat it.

Dai Zhenting introduced the ingredients to be used one by one, and after talking about their respective functions, he started to make them.

And the first thing to do is ......

Change the knife.

Changing the knife is the most important step in making a honey fire recipe, some are to cut the top into pieces, and some are to cut the top into pieces, but in Dai Zhenting, these are not right.

Only when the whole piece is used is used, it can be regarded as a honey fire party.

The practice of slicing and cutting into pieces, in Dai Zhenting's words, is that the restaurant cuts corners, and this kind of dish cannot teach the honey sauce fire recipe at all, but should be called the honey above the slice or the honey top block.

In addition, slicing or cutting can also be mixed with a small amount of Chinese to make up the number, which can virtually reduce the cost of dishes, which is the basic operation of many restaurants.

There is actually only one kind of knife on the top, that is, put the whole piece of meat skin down on the cutting board, and then use a kitchen knife to start making knives on it.

On top of this piece of meat, make a cross knife with an interval of 1.5 centimeters horizontally and vertically, and the depth must be cut to the fat part of the knife, but not through, and a part of the fat must be left.

It makes the whole piece scattered and continuous, so that it is more convenient to make and the salt in the meat is precipitated.

After the knife was changed, Dai Zhenting brought a small basin, put the piece of meat skin down into it, then added hot water to cover the top, and then poured in a large spoonful of rice wine.

Then put it in a steamer and start steaming over high heat.

In this step, the aroma and umami in the meat are awakened by steaming, and at the same time, the salt in the meat is analyzed to reduce the saltiness above.

In addition, using rice wine to remove the peculiar smell on the top, these operations add up to make this piece of meat more mellow and delicious.

After filming these, the cameraman took a close-up of the fire for a while, and asked Dai Zhenting curiously: "Mr. Dai, can you do it after steaming above?"

After doing this, Dai Zhenting wiped his hands and said with a smile: "The dish of honey fire recipe must be steamed three times and washed before it can be served, this is the first steaming, and it will have to be steamed twice later." ”

Three steaming and three washing?

Xu Zhuo was stunned for a moment, how did this sound like the bath master said?