Ribbon on the court is a famous Confucian dish, implying that the father and son of Confucius have been together for generations.

Some people also say that it was Yan Shenggong during the Qing Dynasty who took his daughter into the palace to visit Cixi, and when he came back, he was inspired to make such a dish.

But it doesn't matter what makes the dish, what matters is the fame of the dish.

In the Shandong cuisine system, which has a wide variety of dishes, and in the branch of Confucian cuisine, which is full of famous dishes, this dish can be said to be a representative dish.

Even back then, it was the existence of the finale.

But alas, this dish is lost.

All the relevant information about this dish says that it is a dish made of duck and pigeons, one large and one small, symbolizing the father and son.

However, there is no record of how to do it and what seasonings to use.

There are also attempts to restore the dish according to previous accounts, but the taste is far less expressive than the records.

There is no taste that shocks the emperor, there is no discolored aroma of princes and nobles, and there is no momentum of the finale dish of the Confucian banquet.

Yes, it is just a duck stewed pigeon with an ordinary appearance, which is completely worthy of the kind of introduction and status in the Confucian banquet in the record.

So, the dish was lost.

It's not that I don't know the ingredients, but I don't know the seasoning and heat, which makes the taste of this dish far less amazing than it is rumored.

But this dish is so famous, it can't be just counted.

Then someone used the modern way to make a completely opposite belt to the court.

The reason why I say this is because the ingredients of this dish have been changed from duck and pigeon to pork belly and lotus seeds, and the method has also become a type of buckle meat.

That is, it is more cumbersome and looks better.

Nothing else is much different from the button meat.

The finale of the Confucian banquet back then naturally wouldn't be a button meat, but it couldn't restore the dishes of that year, so it was so wrong.

Whether you search online or look for relevant information, you will find these two completely different dishes.

The old man asked Xu Zhuo and Xu Wenhai to make it, and naturally it was also a new-style belt of pork belly and lotus seeds.

After all, the real belt dynasty has been lost, not to mention Xu Wenhai and his son, even the old man can't do it.

Soon, the day has come for the father and son to shoot videos on the same stage.

This video is not easy to shoot, and it involves multiple cameras or something, so today, in addition to Yu Keke, who served as the main cameraman, Sun Panpan, Meng Liwei, Li Hao and others have all arranged tasks.

plus Yuan Kang, who is in charge of command and dispatch, Guan Junjie and others, as well as the old man who is responsible for the quality of dishes, Feng Weiguo, Zhao Jinma......

The whole filming site was bustling with a large crowd of people.

It's not like a vlog at all, it's like a movie.

However, there are many people and all the equipment, so the scene of today's shooting is very different and looks very formal.

All kinds of lighting equipment such as fill lights, face lights, and background lights, as well as the cameras set up around them, all indicate that today's video quality will be very high.

"Is the 4K format too big? Is there enough memory?"

Before shooting, Xu Zhuo walked around and watched Yu Keke turn all the cameras to 4K mode, and asked with some concern.

Yu Keke waved his hand: "You don't care about these, just cook well, and we will take care of the rest." ”

Since the chief director said so, Xu Zhuo didn't ask any more, but honestly went to the workbench to be filmed to check the kitchen utensils and stoves, and by the way to see if the ingredients to be used were complete.

There are not many ingredients used in this skewer, only pork belly and lotus seeds.

But there are a lot of seasonings, in addition to the commonly used oil and salt light soy sauce cooking wine, there are also red yeast rice and southern ** and sugar color, the ingredients are very rich.

"Xiao Zhuo, this dish is not difficult, learn from your father later, and you can serve this dish here later." ”

The old man looked at it twice with his hands behind his back, and told Xu Zhuo to study hard, and by the way, he asked people to replace the rape hearts he had prepared before with broccoli.

Both of these are used for plating.

Originally, Xu Wenhai set a rape heart, but the old man didn't think it was good.

"The scallops are chunky, and the choy sum is larger, so broccoli is more appropriate, and the color contrast is stronger. ”

The scallops are ruddy in color, and the contrast is more intense than that of broccoli.

Once everything is ready, start shooting.

At the beginning, it was Xu Zhuo who stood in front of the stove and muttered: "Grandpa actually asked me to make such a difficult dish with a belt, this is too difficult." ”

After speaking, he shouted at the door: "Dad, you can help me do it, I will be responsible for giving you a hand." ”

Then, Xu Wenhai, who was dressed in a chef's suit, pushed the door and came with a calm smile on his face.

The two interacted a little, and then Xu Zhuo helped Xu Wenhai gain popularity, so that everyone could pay more attention to Xu Wenhai's account, and then entered today's topic.

Xu Wenhai first introduced the background of the dish on the scallop, explained the current situation of the dish, and then began to make it.

He first introduced the ingredients and seasonings to be used.

Every time an introduction is introduced, Xu Wenhai shouts his name, and Xu Zhuo is responsible for introducing the usage and function.

For example, red yeast rice and sugar are used for coloring, while Nan** is used for seasoning, and the usage of each seasoning is different.

After the introduction, Xu Wenhai put the prepared pork belly on the cutting board, first roasted the pork skin, then cleaned it, and finally put the whole piece into the pot and blanched it with green onion and ginger cooking wine.

After blanching, start boiling again with another pot of water, and put green onions, ginger slices, red yeast rice, sugar, nan**, and marinade packets in it again.

Red yeast rice should be packed with ingredients so that it does not fall loose in the pan and stick to the meat.

After the water in the pot is boiled, cook for a few more minutes, and when the aroma in the marinade package is boiled, then put the blanched pork belly into the pot and start marinating.

In this step, the main purpose is to cook the meat, and at the same time, let the red yeast rice and sugar color dye the skin of the meat a deep red.

After starting to cook the meat, Yu Keke came over with the camera to take a few empty shots, and then motioned for everyone to turn off the phone.

She looked at the red soup in the pot and the whole piece of pork belly, and subconsciously swallowed her saliva: "The soup in this pot is similar to the red stewed mutton, does it taste the same?"

Xu Zhuo smiled: "It's different, I'll let you taste it first when it's ready later." ”

When this girl heard this, she immediately took a few more clips of material with her camera.

This reaction was surprising to Xu Zhuo.

Girls really want to coax, even if it's their own family, after coaxing two sentences, they will become different, and they will immediately become more energetic.

After cooking for less than twenty minutes, the meat was already cooked thoroughly, and Xu Wenhai took the meat out of the pot.

The pork is now ruddy from top to bottom, especially on the skin, the crimson color looks like a piece of prop meat.

Xu Wenhai finished the close-up of Coco, then picked up the kitchen knife and began to trim the excess lean meat on this piece of pork belly, so that the thickness of this piece of meat was consistent.

Then place the flesh skin down on the board, press a wooden board on top, and place a heavy object.

This operation made everyone a little curious, and Xu Zhuo also looked at Xu Wenhai with doubts, not knowing what this meant.

Xu Wenhai explained: "This step is to make the meat flat, which will not only be more beautiful, but also more convenient for the next operation. ”

Xu Zhuo asked curiously, "What's next?"

Xu Wenhai smiled mysteriously: "It's an assessment of your cooking skills......

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Three more, no accident?