Foodies are really scary.

People who originally liked to sleep lazily actually got up so early for a stutter, and Xu Zhuo even wondered if he had set an alarm clock.

There is a lot of meat to be made later, Xu Zhuo will definitely not be able to eat it alone, and he really doesn't have much appetite for eating such greasy food in the morning.

So Li Hao took the initiative to come over to help, but Xu Zhuo couldn't ask for it.

After hanging up the phone, Zhang Fugui asked with a smile: "Is that the young man who can eat very well coming over yesterday?" That kid's appetite is so good, I envy him when I eat. ”

Not only did he envy it, but Xu Zhuo was also envious.

If he had Li Hao's appetite, he wouldn't do anything every day, just eat and drink at the Xu Family Restaurant.

There are all kinds of delicious food waiting for you every day.

It's a pity that Xu Zhuo has this appetite...... Don't mention it.

When the brown sugar in the pot had boiled for almost five minutes, Zhang Fugui turned off the heat and handed the spoon to Xu Zhuo.

"Now it's okay to this extent, you feel this level of stickiness, and you have an idea in your heart. ”

Xu Zhuo nodded, took a spoon and stirred the slightly viscous juice in the pot, seriously feeling the resistance of the soup.

The viscosity adjustment in cooking cannot be seen with the eyes, and the degree of viscosity can only be determined by the resistance of the agitation and the length of the soup shredded.

He stirred the soup in the pot a few times, then scooped up half a spoonful, tilted the spoon slightly, and watched the soup tugging as it fell from the edge of the spoon to the pot.

Then I had a general idea of the viscosity of this soup.

When Zhang Fugui took out the brown sugar just now, Xu Zhuo thought that he was going to boil the sugar.

But after seeing this soup, I realized that it was not sugar, but a slightly viscous brown sugar juice.

This juice works like soy sauce or honey and is used to color the meat by frying.

However, the good honey of this year is too expensive for ordinary restaurants to afford, and the color of the soy sauce fried is not good, so this brown sugar juice is the best choice.

This juice is spread on top of the meat, and after frying, it not only adds color, but also tastes slightly sweet and increases the taste.

After feeling it, Xu Zhuo put down the spoon and let the soup cool naturally in the pot.

When the meat in the pot had been boiling for about twenty minutes, Zhang Fugui took it out of the pot.

Xu Zhuo looked at the color of the meat and asked curiously: "Is this meat cooked to the same extent as garlic white meat and back pot meat?"

Zhang Fugui glanced at Xu Zhuo in surprise: "It's amazing, it's better than most chefs." ”

"I have taught a lot of apprentices in the past, and if you teach them what to cook, they will learn what to cook, and they don't think about the connection between these dishes at all. ”

"I didn't expect you to see the connection for the first time, you are right, these three dishes, no matter the way the meat is cooked, or the degree of maturity, are exactly the same. ”

"It's just that garlic white meat is generally not burned in order to pursue the taste, but it is not absolute, depending on personal preferences, some people like to eat the taste of meat skin and tendons......"

As he spoke, Zhang Fugui put the fished out meat on the cutting board, with the meat skin facing up, and then took a kitchen knife and scraped back and forth on the meat skin a few times, cleaning up the impurities on the pig skin again.

After the meat was cooled, he dipped his hand in the brown sugar soup in the pot and evenly spread it on the skin of the meat.

Then he changed the pot and put it on the stove, poured in rapeseed oil, heated it and threw the pieces of meat skin down into the pot, and then quickly covered the pot.

Frying meat is a very dangerous step, because the hot oil will fly everywhere and can also hurt the skin, so when the meat pieces are thrown into the pan, cover the pan as soon as possible.

Of course, there is another way, which is to fry in a large pot, the more oil in the pan, the safer, and the less the easier it is to splash.

When the crackling sound in the pot was quiet, Zhang Fugui lifted the lid of the pot and turned the meat over, the ruddy skin looked particularly attractive, coupled with the fine bubbles that were fried, it felt crispy when he looked at it.

It's a pity that this is not puff pastry pork, otherwise Xu Zhuo would have to eat two pieces while it is hot.

Zhang Fugui took out the meat and put it directly in the broth where the meat had just been cooked.

"Soaking it in the soup will make the skin of the meat soft and the taste will be better. Take advantage of this time, let's make some sauce for mixed pork. ”

After speaking, he took the pot with a lot of brown sugar juice left on the pot rack, poured light soy sauce and balsamic vinegar into it in turn, stirred it well, and set it aside for later use.

"The purpose of putting vinegar is to make the meat more crispy, but also to increase the taste, if you don't like to eat it, you can also leave it alone, I don't know the taste of your Central Plains people, anyway, there will be some here in Rongcheng." ”

With that, he began to prepare the stir-fried sprouts.

Just like yesterday's fried rice, you have to fry the sprouts in a pot for a while before frying them, so as to force out the moisture in the sprouts as much as possible.

Then put the sprouts out and pour oil back into the pot, which doesn't need much, mainly for frying the ingredients.

After the oil is hot, add the ginger slices, peppercorns and dried chili peppers in turn, stir-fry until fragrant, pour in the sprouts, stir-fry evenly and remove from the pot.

At this time, the pork soaked in the broth is removed, dried and cut into four or five millimeter slices with a knife.

This is also an important difference between plum vegetable button meat and northern button meat, salted roasted white cut is thin, while other button meat cut is thick slices, this thin difference will also cause salty roasted white and other button meat completely different taste.

Put all the sliced meat into the pot with the sauce, stir well, and then Zhang Fugui brought a small basin and took out the meat slices covered with sauce from the pot.

Place all the slices of meat skin-side down neatly in a basin.

Once all the sprouts are stacked, place the freshly fried sprouts on top of the meat slices, press gently, and finally pour the remaining juice from the pan over them.

The next step is steaming.

"It takes about an hour to steam, and if you want to eat soft and rotten food, you should steam it for a longer time, and vice versa. But no matter what, you need to steam the meat slices thoroughly, otherwise the meat will not taste good. ”

After Zhang Fugui finished speaking, he began to busy himself with his own business.

The kitchen was stuffy, and Xu Zhuo didn't have the heart to stay in it, so he just walked out and happened to meet Li Hao, who was carrying a bag of steamed buns.

Xu Zhuo looked at the steamed bun in his hand blankly, and asked curiously, "These, are you late?"

Li Hao smiled and said: "After eating, don't you make salty roasted white, wait a while, break the steamed buns, and eat the meat slices, that taste, I really don't have to say ......"

"When I was a child, I always ate like this when I participated in banquets, and it was very enjoyable!"

Boss Xu nodded speechlessly, for people who like to eat meat, it is indeed very enjoyable, but for people who don't like to eat fatty meat very much, I feel so greasy when I think about it......