Sai roast duck is another name for fried purple crispy pork.

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It is also where Boss Xu's confidence lies.

If it is changed to other dishes, it will have to be disarmed and surrendered.

But when it comes to ducking......

No, when it comes to making duck meat, Boss Xu is still very experienced.

After all, the starting point and purpose of the dish of fried purple crispy pork is to achieve the point where I can distinguish the truth from the fake with the roast duck.

In this case, Lin Aimin's vegetarian duck is somewhat ......

But you can't underestimate the enemy, after all, Yu Keke is patting on the side.

You have to take the most serious attitude to make this original dish.

Even if it's to repay the fans who have been paying attention to themselves and supporting them.

After Xu Zhuo took on this challenge, he began to look for the ingredients and seasonings to use.

The skill of frying purple crispy pork is actually divided into three parts: steamed lotus leaf cake, fried sweet noodle sauce and fried rib meat.

B-level dishes are generally a combination of several skills and dishes.

For example, sweet and sour Yellow River carp is two parts: fried carp and boiled sweet and sour sauce.

Xu Zhuo took out the only piece of pork belly in the refrigerator.

Coincidentally, this is exactly the part of the pork ribs, which is very flat and even.

In addition to meat, there are green onions, ginger, star anise, Sichuan peppercorns, salt, sugar, sweet paste, and flour.

These are all the ingredients for making fried purple crispy pork.

After getting ready, Xu Zhuo saw that Lin Aimin was using cold water to send shiitake mushrooms.

Because it was a temporary idea, all the ingredients were not prepared, and everything had to be started from scratch.

Therefore, the vegetarian duck that could be cooked soon was estimated to be about the same time as fried purple crispy meat because of the extra steps of soaking shiitake mushrooms.

It's good.

After the mushrooms were soaked, Lin Aimin didn't know if he felt that the atmosphere was too embarrassing or the enthusiasm of teaching the students came up.

He actually called a few students who had not left the school to come over and let them practice knife skills.

These students were a little overjoyed, because there were not only Lin Aimin in the classroom, but also Zheng Guangyao and Yu Peiyong.

This is already equivalent to opening a small stove, how can they not be happy?

And Zheng Guangyao and Yu Peiyong didn't take a stand, and walked over and began to guide them.

At this time, Boss Xu had just received half a pot of water and put it on the stove, and Xu Zhuo began to cut the meat.

This piece of pork belly is so large that it is divided into long strips of about eight centimeters.

This width is a bit similar to the roast duck that comes out of the slices, and it doesn't open your mouth when you eat it, so it's a very comfortable width.

After cutting it, Xu Zhuo put all these pieces of meat into the pot, then cut a few slices of ginger and put them in the pot, and then turned on the fire to cook the meat.

The first step in making fried purple crispy pork is to cook the meat without any seasoning.

In this way, the aroma of the meat itself can be retained, which is also the base taste of the fried purple crispy meat.

All the steps and all the links are actually carried out on this basis.

As for the ginger, it is purely to get rid of the smell of meat.

After all, this meat has been in the refrigerator for at least a day, and it doesn't look very fresh.

After the meat was cooked, Xu Zhuo was idle, and walked around to take a look at the basic skills of a few students around him.

Seemingly......

It's all good.

At least it's a lot stronger than Boss Xu, who doesn't have a system.

However, at this time, Xu Zhuo naturally did not show timidity, and when Peiyong asked him to perform knife work, he immediately blindfolded, put the three cucumbers together, and began to cut the cucumbers.

This is also Boss Xu's reserved program, which can attract everyone's attention every time he appears.

He has the blessing of skill, even if he is blindfolded, he can cut the cucumber to perfection.

In everyone's amazed gaze, Xu Zhuo put down the kitchen knife and came to the pot, picked up the spoon and began to hit the foam in the pot.

A master's demeanor.

Zheng Guangyao muttered on the side: "This kid ...... It's getting more and more like Jimin. ”

Yu Peiyong smiled: "Young people, it's understandable, didn't we like this when we were young." ”

After beating off the foam, it was boiled for about ten minutes, Xu Zhuo turned off the heat, took out the meat and put it on the cutting board to dry.

When it was not hot, he picked up the kitchen knife and began to slice the skin of the meat.

There are three key steps in frying purple crispy pork, which are slicing, piercing, and frying.

The next step to be done now is the film.

Slice off most of the skin of the pork, leaving about two millimeters.

In terms of the distribution of pork, the parts of the meat skin that are connected to the pork are left, and the other meat skins are all removed.

There are two reasons for this.

The first is that the pores of the pork are full of fishy smell, and if there is no seasoning to press it, the flavor will easily come out, so it has to be sliced off.

The second reason is that this is the only way to give the pork the taste of duck.

This thin layer of meat skin will produce the texture and taste of crispy roast duck after frying, which is why fried purple crispy meat is like roast duck.

After the skin of the meat fell off, Xu Zhuo took the loose meat needle and began to prick the skin of the meat.

The second key step, "Zai", starts now.

The reason for this is that the pigskin has to be pierced more than once.

After the skin of the meat was full of fine holes, Xu Zhuo brought a clean small basin and put the pieces of meat in the basin.

Then put in green onion slices, ginger slices, peppercorns, star anise, then sprinkle in salt, pour in some light soy sauce and cooking wine, and finally put a drop of white sugar to enhance freshness.

When everything is done, Xu Zhuo pours in some warm water and lets the meat soak in the water.

This step takes at least two hours.

So taking advantage of this effort, Xu Zhuo planned to make lotus leaf cakes and roast duck sauce.

"I'm not surprised that he can make fried purple crispy pork, after all, he guards Zhao Jinma, but he has so much experience, it's really beyond my expectations, it's really a genius, it's really a genius. ”

During the intervals between guiding those students, Yu Peiyong also glanced at Xu Zhuo from time to time, and his mouth was amazed.

Zheng Guangyao sighed slightly: "This is the reason why he Xu Jimin is angry, if I have such a great grandson, I will spend money on CCTV advertising every day to show off." ”

Lin Aimin's shiitake mushrooms haven't been soaked yet, and it's okay to be idle, so he began to let everyone carve them.

Xu Zhuo actually wanted to see it, but time waited for no one, so he had to hurry up and make the cake and sauce.

Otherwise, after the mushrooms are soaked, Lin Aimin will be able to make the vegetarian duck in three or five to two, and he will have to work hard for a long time.

It doesn't fit your own personality.

Mixing dough, resting dough, kneading dough, making dough, rolling dough cakes......

Because of the blessing of skills and Boss Xu's natural advantage over pasta, an hour later, the lotus leaf cake had already been steamed into the pot.

In addition to steaming, lotus leaf cakes actually have the practice of branding.

However, the baking is not as thin as the steaming, and the cooking takes up too much time, and it is not as fast as the steaming cake.

After the cake was steamed into the pot, Xu Zhuo looked at the time, and the meat had to be soaked for another hour.

Then take advantage of this time to make the roast duck sauce.

Although the sauce used to eat roast duck is called sweet noodle sauce, it is still different from the sweet noodle sauce you buy directly in the supermarket.

Just like sesame sauce needs to be opened, the sweet noodle sauce you buy has to be processed to be delicious.

This process is similar to the fried sauce of fried noodles and watermelon bean paste.

Heat the pan with cold oil to slide the pan, then put some cooking oil in the pan, heat it and add the sweet noodle sauce, then pour in some water and two spoons of sugar, and stir evenly in the pot with a spoon.

Raw sweet noodle sauce has a sour taste and tastes salty, so add water and sugar to neutralize it.

During the frying process, the sourness of the sauce and the flavor of fermentation all evaporate.

Under the action of hot oil, the flavor of the sauce will become more and more intense.

Stir-frying sauce is a process that requires patience, you can't be in a hurry, you must stir-fry slowly over low heat, fry the sauce in the pot until it is sticky, fry until it is full of fragrance, and fry until the sauce is mixed.

At this time, pour some sesame oil into the pot and stir it a few times with a spoon to turn off the heat and remove from the pot.

After making all the sauce and cakes, Xu Zhuo went to the toilet to drink water, and observed the carving of the students.

Seeing that the time was almost up, he put the small pot of soaked meat in the steamer, and began to steam the meat with the soup.

This step is to make the meat thoroughly flavorful, and steaming is to make the meat juicy, soft and delicious, just like the meat of roast duck.

As soon as the meat was steamed, Xu Zhuo found that Lin Aimin, who had been guiding those students, began to make vegetarian duck.

Tut......

Such a good opportunity, it is necessary to steal a teacher.

A cow once said: No matter whose ability it is, I have learned it, that is my ability!

Although Xu Zhuo didn't know Lin Aimin's skill level, since Yu Peiyong said that he was good at it, it would definitely not be wrong.

It's a pity that the reward for that skill transfer hasn't arrived yet, otherwise I'll transfer it to him after learning Lin Aimin's vegetarian duck at this time.

According to the setting that the transfer skill will drop two levels, Lin Aimin can only get the vegetarian duck method that is not even an entry-level.

Rounding up is the same as not doing it.

This reward is a little awesome!

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I wanted to write it in one go, but I found that the method of fried purple crispy meat was really cumbersome, so I will continue tomorrow.