To make Dongpo meat, Huadiao wine is one of the best ingredients, because of the particularity of this wine, it also creates the best taste of Dongpo meat.

The Huadiao wine used by Ye Fei was provided by the system, and it could be said to be more mellow and fragrant than the ordinary Huadiao wine, so when each of the three of them drank a small bowl first, Jin Zhuxian directly proposed to pay 10,000 Huaxia coins to buy a jar, so Ye Fei directly refused.

What are you kidding, let alone 10,000, I won't sell 1 million, if you sell it, you'll be in a goof.

"I'm sorry, Mr. Jin, all the food I have here can only be eaten here, not taken out, let alone taken out, so I won't sell Huadiao wine even if you have a million. Ye Fei said with a serious face.

Jin Zhuxian was about to cry in pain, this was definitely the best wine he had ever drunk in his life, and the aroma after drinking it in his mouth was simply unstoppable.

But ..... no matter how much money you pay, people just don't sell it, how can there be anything in the world that money can't buy?

Just when this guy was depressed, Ye Fei pulled him aside and said, "Excuse me, we will make this Dongpo meat next." ”

Jin Zhuxian stepped aside, and then his eyes were still staring at the best flower carving in the jar.

Ye Fei took two steps forward, came to the operating table, first took a pot of boiling water, added half a pot of water, and then put it on the stove.

Immediately afterwards, Ye Fei took the pork belly of the rosin pig, this piece of pork belly can be about one and a half catties, the overall look is fat and even, the lean meat is like a red river, and the white fat meat is like a piece of white snowflakes, the two colors of meat are evenly mixed together, making the whole meat look like a piece of art.

Ye Fei took the meat piece and rinsed it under water, rinsed the remaining blood stains on it, and then put the meat piece in the pot, and then turned on the high heat and began to cook.

Cooking meat, this step is necessary when cooking many meat delicacies, because this can cook out the remaining blood stains and some excess fat in the meat, making the meat more delicious.

However, the meat cannot be cooked at this step, and if the meat is cooked thoroughly at one time, the fibers in the middle of the meat will become stronger, which will bring trouble to the later operation steps, at least this kind of meat is not easy to taste.

Therefore, this degree must be well controlled.

Ye Fei didn't do this work once or twice, and when the meat was cooked to six medium rare, he directly turned off the fire, and then fished the pork belly out of the pot and put it in a large white porcelain plate.

Looking at the rosin pork belly at this time, the lean meat is like a river embedded in a white snowfield, and the fat meat is even more snow-white.

What's even more surprising is that on the outermost skin of this piece of meat, the hair on the pig skin has been completely removed, and after the whole piece of pork skin is boiled thoroughly, it is white and tender, as if it is made of a layer of white jade.

This piece of meat doesn't need to be eaten at all, but seeing it in this way now, many people are already a little unbearable.

"Damn, the best pork deserves to be the best pork, it's so beautiful. ”

"Yes, Ye Shen just boiled it in plain water, and didn't add any auxiliary materials at all, so the cooked pork can be so crystal attractive, I really can't imagine what Dongpo meat will look like after a while." ”

"Ahh ”

"Poof, there's a wolf upstairs, don't explain. ”

"No matter what kind of pork it is, it can't be as good as Ye Shen's rosin pig pork after it is cooked, if you don't see it with your own eyes, I wonder if it's a top makeup artist who put makeup on it, especially the outermost layer of pigskin, God, how can it be so crystal clear?"

"Rosin pig, mountain cannon is not a cannon, don't you know rosin pig? Kneel and beg for rosin pork, how much money you say, I'll give it!"

At this time, the mountain cannon also made a wry smile and said: "Everyone, if I really have rosin pork, even if you offer a high price, I won't sell it, because this is really a delicacy that can only be eaten by fate." ”

Everyone was really crazy by the temptation of this piece of pork belly cooked by Ye Fei.

The Emperor of the Street and Jin Zhuxian were next to Ye Fei, and at this time, the two of them also looked at the piece of meat that Ye Fei put on the plate without moving.

Suddenly, Jin Zhuxian couldn't help but stretch out his right hand and wanted to grab it.

As a result, the Emperor of Epo Street slapped him and ran away.

"What are you doing?

Jin Zhuxian: ".........."

The thing looked at the meat on the plate in embarrassment, and then at his right hand, and said strangely, why did it reach over by itself?

"I didn't mean to. Finally, the thing said.

The Emperor of the Street didn't care if he did it on purpose, and said: "This dish has just begun, if you eat the meat now, then this dish will die." ”

Jin Zhuxian hurriedly nodded, and then the goods retreated a little back, and said, "I'll try to hold back." ”

Ye Fei put the pork belly on the plate, then poured out the water in the pot, and then put the wok away directly.

In the process of making this dish, there is only so much that the boiling pot can do.

After putting the pot away, Ye Fei turned around and began to clean up the pork belly again.

There is actually a trick to how to make a piece of meat taste more quickly when it is cooked.

Everyone saw Ye Fei put the pork belly on the cutting board, and then took a special tool from the tool rack, the back of this tool was a round handle-like thing, but there were many sharp and bright steel nails on this handle.

Holding this thing, Ye Fei directly stabbed the skin of the pork belly.

With each puncture, the steel nails were almost completely submerged in the flesh.

One time.

Two clicks.

Three times.

……….

Ye Fei stabbed about twenty times in one breath before putting away the tool.

Then everyone saw Ye Feiyi reach out and take a knife from the tool rack.

This is a bull's ear sharp knife.

What is a bull ear knife?

To put it bluntly, it is a sharp knife like a cow's ear, the handle is wide, and then the further forward it becomes, the narrower it becomes, the more the tip of the knife is upturned, and finally the shape of the whole knife is like a pointed cow's ear, if you can't imagine its appearance, then imagine the shape of a chili pepper, and the two are similar.

Some people say that this kind of knife is a very vicious knife, because when the oldest punishment in China was executed, the third step was to use this kind of knife, the tip of the knife was very sharp, very sharp, and it slashed to the left and right sides of the person, and the head of the left and right chests of the person was removed.

It can be said that this knife is a fierce blade.

It is precisely because it is sharp and dexterous that many people like to use it, Ye Fei took out a bull-eared knife this time, and saw that this knife was much sharper than the ordinary ox-ear sharp knife, at least the blade was bright.

Seeing this knife, Jin Zhuxian and the Emperor of the Street all hurriedly retreated, just afraid that the knife would fall on them.

Ye Fei didn't pay attention to them, but held the knife in his hand, and gently slashed left and right on this piece of pork belly.

After finishing the stroke, Ye Fei put the ox ear sharp knife aside, and then reached out to pick up the piece of pork belly, and dragged it to his right hand, and everyone found a very magical scene.

I saw that this piece of pork belly dragged it up with Ye Fei's right hand, and the whole thing suddenly separated, and it was originally a complete piece of meat, but suddenly it formed a piece like rubber, and the whole piece fell down, and the pork blossomed.

It's just that all the meat that drooped down has become pieces of meat with a length and width of four centimeters, but this piece of meat is not independent, but they are connected by a thin layer of meat.

Ye Fei looked at the pork belly in his hand, and then said.

"How to cook Dongpo meat, how to cook pork belly is a very important step, and there is another very important step, that is, to make a shape, what kind of type is the best? This is according to the different cooking techniques, the method is also different, some will cut the meat into individual pieces of meat, some are made into what we are now, this has an advantage, that is, it is not easy to scatter when turning the meat, easy to operate, and just now you also saw that I used a nail board to prick the meat, this is to make the taste better into the inside of the meat, well, now the pork belly can do this step, the next is to flavor and color. ”

Saying that, Ye Fei put the pork belly on the plate first, then took out a wok, then poured the soy sauce into the pot and burned it directly.

Wait until the soy sauce is boiling, then put the processed pork belly skin down in the pan and start frying.

This step is also known as coloring, how a dish of Dongpo meat is done, whether it can make people salivate, color is very important, because this is the first impression to people.

If the Dongpo meat you make is black and black like coal, the ghost will eat it! Not to mention eating it, it's already good if you don't vomit.

Therefore, coloring is very important, no matter what kind of dish, color, flavor, shape, color occupies the first place.

Ye Fei put the pork belly in the pot and began to cook and fry the pork belly in soy sauce, and waited until the skin of the pork belly was fried to brown red, then he took the meat out of the pot and put it on the plate.

Immediately afterwards, Ye Fei poured out the soy sauce in the pot, cleaned the wok, put it on the stove again, turned on the fire, and added oil.

Wait until the oil temperature is moderate, put the green onion and ginger slices into the stir-fry to bring out the fragrance, and then take the jar of Huadiao wine, remove the sealing paper on the mouth of the jar, and pour it directly into the pot.

The amount of Huadiao wine determines the final taste of this Dongpo meat.

Dongpo meat, also known as wine boiled meat, is because in the process of making this delicacy, there is a procedure that is to cook it with Huadiao wine or rice wine.

It's just that the Huadiao wine used by Ye Fei is indeed too much, after pouring it into the pot, just after the fire burned for a while, Ye Fei, the Emperor of the Street and Jin Zhuxian smelled a drunken aroma of wine...........