If you think about it, it's possible.

At least there is a connection between this shallot crisp and boiling scallion oil.

The boiled scallion oil here in Jiangnan is mainly used to make scallion oil noodles.

Although there is no habit of eating pasta here in Fujian, there is a similar usage for lard that has been fried with shallots.

That is to make lard bibimbap.

In the early years, lard bibimbap was an expedient measure for the poor who could not afford to eat vegetables.

But now, this extremely high-calorie food has a tendency to become an Internet celebrity delicacy.

When the onion rings in the pot were fried to golden brown, Xu Zhuo took them out and spread them on a tray to cool.

This is the difference between fried shallot crisp and boiled scallion oil.

When boiling scallion oil, the green onions in the oil pan must be fried almost thoroughly until all the aroma of the green onions has penetrated into the oil.

And in order to prevent the scallion oil from changing its flavor, these fried green onions will remain in the scallion oil to maintain the aroma of the scallion oil.

But the shallot crisp is different.

As long as the water in the green onion is fried, remove it to retain the sweetness of the onion and the aroma of the green onion.

After cooling, pat it with a kitchen knife, and these onion rings will become a good seasoning shallot crisp.

Shallot crisp is best made with shallots, and the taste is more beautiful.

It's a pity that Boss Xu didn't buy shallots today, so he could only use red-skinned onions instead.

Next, Xu Zhuo began to make braised pork.

First, add some lard from the pan to fry the onions, leaving the base oil.

According to the amount of meat made today, Xu Zhuo poured in almost a pound of rock sugar.

Stir-fry the sugar color first, and the braised pork that comes out of this way is not only ruddy in color.

The taste also has a hint of sweetness, which suits the taste of southerners.

It is not difficult to fry the sugar, just fry the rock sugar in the pot.

But it's not easy to fry well.

Because the heat and the stir-fry technique are very important.

First of all, the fire should not be too big, it is easy to fry the paste when the fire is big, the sugar color will have a mushy taste, and the color will also be black.

In addition, after the rock sugar is melted, stir it in the pot with a spoon constantly.

When the sugar color turns jujube red, it is done.

Pour the meat in and start stir-frying.

Nearly twenty catties of meat made Boss Xu tired enough.

He thought that he wouldn't have to worry about it today.

But now I struggled to turn over the pieces of meat in the pot, and I realized that my thinking was a little simple.

Fortunately, he had the foresight to use the big wok, which was used to fry crayfish last time.

Otherwise, this pot of braised pork is estimated to overturn.

The diced meat in the pan is gradually stir-fried to get oil.

The braised pork oil used to make braised pork rice should not be too much, and it is easy to get greasy.

Xu Zhuo carefully scooped it out with a spoon, and added ginger slices, cooking wine, light soy sauce and star anise leaves in turn.

The other spices were not used, and even Xu Zhuo himself was a little surprised.

Compared with the dozen or so spices of spicy sheep's trotters, is there too little spice in this braised pork rice?

Is this still a D-grade signature braised pork?

The only ingredient that didn't go in now was shiitake mushrooms.

Xu Zhuo's freshly soaked shiitake mushrooms are cut into cubes, poured into the pot, and stir-fried evenly with the meat.

Then add water to cover the meat pieces and start simmering.

When the water in the pot is boiling, pour in the shallots.

Xu Zhuo checked, and the method on Baodao is to sprinkle shallots crisp on rice, but it seems that they are added to the soup in the mainland.

In order not to be unconventional, he also poured the shallot crisp into the pot in the same way.

Cover the pan and let the meat simmer in the pan.

Xu Zhuo went to the utility room and turned out the large casserole that the old man bought for him at that time.

This casserole should have been used two years ago.

But after Boss Xu made the old man angry, the family method of braised meat was shelved.

The pot also rested for two years between clutter.

Now, Boss Xu turned the casserole out again, washed it a few times, then put it on the stove, boiled it with noodle soup for ten minutes, cleaned it again, and this oversized casserole was officially opened.

Xu Zhuo carefully poured the meat in the pot into the casserole, and the meat and soup just filled the entire casserole.

"Hey, where did you buy such a big casserole?"

Boss Xu was just about to take a breath, but he didn't expect Wei Junming to come, still carrying a few buns in his hand.

Xu Zhuo's current casserole with braised pork has a capacity of more than 20 liters, which is indeed very uncommon, and it is even difficult to buy it online.

Wei Junming put down the bun and circled around the casserole twice, and his mouth was amazed: "It's amazing, such a big casserole is really rare." ”

"This is what my grandfather used to ask someone to buy, and he was going to teach me how to make soup with braised pork and Lu vegetables, but I didn't learn the knife and ran away from him, and the pot also lost its effect and was put in the utility room for two years. ”

Wei Junming checked the braised meat in the pot and was a little surprised.

"This is simply braised pork for braised pork rice, I really didn't expect you to have this kung fu, when did you learn it?

Boss Xu laughed dryly: "I learned this blindly on the Internet, but I didn't expect it to happen." ”

After speaking, Xu Zhuo asked the question he had always wanted to ask: "Why do you need to put a lot of ingredients when making spicy sheep's trotters, but the marinade for this braised pork rice only needs star anise and bay leaves?

Wei Junming didn't answer him this question, but stepped aside, scooped a little soup from the pot of braised sheep's trotters and handed it to Xu Zhuo.

"A chef has to learn to taste with his tongue, and you taste it yourself. ”

Boss Xu didn't react for a while, and really opened his mouth to taste it.

But before I could taste it, I spit it in the trash can next to me.

It's bitter, salty, astringent, and has a strong spicy flavor that can't be swallowed at all.

Wei Junming asked him to rinse his mouth and tasted the soup of braised pork rice again.

It had just been simmering in the iron pot for twenty or thirty minutes, and now the soup already smelled of meat.

Xu Zhuo tasted the product, the taste is very light, the aftertaste is slightly sweet, fragrant and delicious, although the salt has not been put yet, but the fresh fragrance of the broth is already very strong.

"Xu Zhuo, there are many kinds of braised meat, and the braised soup is different all over the country, don't think that braised meat is just a taste. ”

"The braised pork rice method you are making now should be the simplest of the braised pork, because the function of this braised soup is very simple, it is used for rice. ”

"When you learn the real method of braised pork, such as Teochew brine or Sichuan-style brine, you can be considered to have really mastered the method of braised pork. ”

"There are a lot of doorways here, even I just don't dare to say that I am proficient, if you are interested, I can find you a few braised meat masters to teach you when I go back." ”

Boss Xu didn't want to toss himself, so he decisively refused: "I'm not interested, I'm just a little curious about making this pot of braised pork." By the way, what's the matter with this bun?

"Yesterday afternoon, a friend gave me a bag of dried locust flowers, I got up early today, and I steamed a few steamed buns to bring you to taste......

Wei Junming's words were an understatement, but Xu Zhuo had mixed feelings.

At this moment, I really want to Aite a pair of unscrupulous parents abroad.

Look at the people!

Are you two ashamed?