Xu Yi returned to his house, entered the kitchen, carefully cleaned the wok, boiled the water in the pot on low heat, grabbed the peppercorns and star anise from the bucket, removed the stalks connected to it and threw them in the pot, and slowly stir-fried it over low heat.

The light blue tongue of fire licked the bottom of the pot, and the temperature inside the pot also slowly rose, baking the pepper star anise inside, emitting a faint vapor, and a rich spicy smell mixed with the fragrance also spread in the kitchen, after all, the smell was relatively strong, choking Xu Yi coughed, and turned on the range hood to let the smell out.

After frying for a while, the peppercorns and star anise in the pot made a crackling and peeling sound, and there was no steam emitted from it.

Xu Yi turned off the fire, poured the contents of the pot into the prepared stainless steel basin, and then picked out all the star anise and put it on the cutting board.

Grabbing the peppercorns that were still warm, Xu Yi clasped his hands and rubbed them, and those black seeds fell out of the peppercorn shell with his mouth open, and fell into the basin below along the gap between Xu Yi's two palms, making a clanging sound.

After rubbing a few times, Xu Yi spread out his palm and checked it, and saw that these pepper seeds were separated, so he tilted the pot a little, so that the remaining peppercorns and seeds in the pot were gathered on the edge of the pot, and then put the pot flat, put the pepper in his hand on the other side of the pot, and grabbed a handful of peppercorns from the pot and rubbed them.

This is repeated until all the peppercorns have been processed, Xu Yi grabbed one side of the pot with each hand and picked it up. Gently swaying from side to side, the seeds of the peppercorns are heavier and naturally gather underneath. And the peppercorn shells are also gathered in the upper layer. Finding a plastic bag, Xu Yi carefully grabbed the peppercorn shell from it. Then I picked out all the peppercorn shells mixed in the seeds and put them in the bag, leaving a small bowl of as many seeds in the pot, like black pearls round and crystalline.

These seeds naturally can't be planted, so Xu Yi received them directly into the space, scattered them on the ground next to the workbench at will, mixed them in the middle of the broken shavings on the ground, and just waited for the next time, scattered the soil on it, and directly let them be absorbed.

Grab a handful of processed peppercorns and place them on top of the cutting board. Xu Yi tied up the bag and put it away, saving the water vapor from seeping into the bag, so that these peppercorns were damp and moldy, after all, this moldy seasoning is strongly carcinogenic.

Take some more peppercorns from the cutting board, put them into a small bowl with two star anise, and Xu Yi scooped the peppercorns on the cutting board into a small pile.

Xu Yi took the kitchen knife, held the knife with one hand, held the back of the knife in front of him with the other hand, put the knife on the cutting board, and pressed it against the small pile of peppercorns.

Xu Yi's hands alternately rose and fell, slowly moving the kitchen knife back and forth. Let the blade go directly to the peppercorns, crush them all, and stop until the peppercorns are not too big to break, and then scrape the pepper fragments into a pile. Carefully chop it with a kitchen knife, and chop all the peppercorns into pepper powder before taking an air-conditioning material bottle and filling it.

After getting the star anise right, Xu Yi let out a sigh of relief. Clean out all the pots, kitchen knives, and so on. I don't dare to make one of this chopped powder, for fear of blowing this powder everywhere. It's good to say that this work is once in a while, but it's really a trouble to do it every once in a while. It seems that next time I will buy a medicine mill or a small stone mill, which is too inefficient.

In fact, there is no shortage of these two seasonings at home, but Xu Yi wants to try the taste of this seasoning first, if he doesn't even know the characteristics of the seasoning, it will be a hell to take this dumpling filling to be good.

Xu Yi took half a pot of water with a wok, put it on the stove and burned it.

Waiting for the water to boil, Xu Yi took a piece of meat out of the fresh-keeping room, threw it in the hot water and boiled it for a while, then took out the meat, threw it into the basin, and rinsed it with the faucet to remove some of the foam stained on it.

Then I changed half a pot of water, threw the remaining peppercorns and star anise into the pot, and then took the large piece of ginger, broke off a small piece from it, cut it into ginger slices with a kitchen knife, and threw it in the pot, and then boiled it on high heat.

Waiting for the water to boil again, Xu Yi put the whole piece of meat in the pot into the pot, changed it to low heat, covered it and boiled it.

After boiling for seven or eight minutes, the surface of the meat turned white, almost five or six ripe, Xu Yi turned off the heat, fished it out of the pot, washed it with cold water, pressed it on the cutting board, cut it into even slices, and put it on a plate.

Picked up a few garlic plants, pulled off all the green garlic on them and rinsed them under the faucet, Xu Yi also put them on the cutting board, used a blade to form sections of more than an inch long, and put them on the other side of the plate.

Cut some finer ginger shreds, Xu Yi poured out all the water and seasonings in the pot, cleaned the pot again, added some oil to the pot after it was boiled, and waited for the oil to heat a little bit, then picked up the pot and shook it, so that the oil hung a layer on the wall of the pot, and then turned to a high fire, waited until the oil bubbled, picked up the plate, and pulled the meat slices and ginger shreds into the pot and stir-fried.

After frying the meat slices in the pot a little rolled, and forming a finger-sized nest on it, Xu Yi directly added some bean paste to the pot, stir-fried it again, and the pieces of meat were evenly hung with golden and ruddy chili oil, exuding a rich fragrance, Xu Yi poured the green garlic into the pot, and fried until all the green garlic became soft, and the garlic leaves on it turned dark green before turning off the fire, adding some salt to the dish, and then adding some pepper powder, stir-frying it with the residual temperature in the pot, and directly putting it out of the pot.

The whole dish is red and green, whether it is the meat slices or the green garlic inside, there is a faint layer of yellow chili oil, especially the fat on the pork belly is with a kind of translucent luster, which looks very attractive. A rich aroma of sauce, garlic and other spices comes to your nose.

The dish Xu Yi made is actually back to the pot meat, but there are no green peppers in his own space, and the vegetables he has eaten in the past few days are only green vegetables, and there are no green peppers at home, plus he forgot to leave a green onion to season, the taste of this dish will naturally be a little lacking, and he can't make this classic dish in Sichuan cuisine to the extreme. But at least in this plate, "the meat slices are fat and thin, golden and shiny, the garlic seedlings are white and distinct, and although they are cooked, they are still beautiful", Xu Yi barely did it.

Back to the pot meat is a kind of traditional dish of cooking pork in Sichuan cuisine, the western Sichuan region is also called boiled pot meat, almost every household in the land of Sichuan and Shu can make zuò, from the Sichuan cuisine examination often uses back to the pot meat as the preferred dish, it can be seen how its status in Sichuan cuisine.

Hui Guo Pork is a typical grassroots diet, but it is the top representative dish of Sichuan cuisine, and it is also the favorite of Sichuan people, and it is known as the king of Sichuan cuisine. However, when did Hui Pot Meat originate and how did it come out? Many people have explored this, but there are different opinions, and one of the more reliable theories is this:

In the early years of the Qing Dynasty, under the continuous war, the population of Sichuan and Shu decreased sharply, and a large number of people were immigrated to Sichuan and Shu by the imperial court, and the largest number of immigrants to Sichuan and Shu were migrated from Huguang.

In order to commemorate the ancestors of their homeland, Huguang immigrants have to prepare wine, cut meat, kill chickens, and worship gods and ancestors on the second and sixteenth days of the first lunar month.

The meat used to worship the ancestors is the sitting mound meat of the pig, which is commonly known as "Houqiu meat" or "knife head meat". Most of the dishes of folk ancestor worship are limited to singular numbers, and meat dishes are not raw, and the meat must be boiled a little before it can be used as an offering.

The Chinese people are diligent and thrifty, after the sacrifice is completed, these meats can not be wasted, and then the knife head meat is sliced back to the pot, plus the spicy sauce to boil and fry, with seasonal vegetables and stir-fried, if so, it is called boiled pot meat.

Earlier, the Huguang people called the ancestor worship "sacrifice master" (read "tooth"), and the folk called this custom of eating sacrificial meat "beating the lord sacrifice". Later, the Sichuan people followed the pronunciation of "beating the lord sacrifice" and jokingly called eating meat "beating the tooth sacrifice".

Smelling the rich aroma emanating from the plate in his hand, Xu Yi put it on the table excitedly, went directly to fill a big bowl of rice, and sat at the dining table.

The two little foxes were chasing and playing in the living room, but when they saw Xu Yi sitting at the dining table but didn't give them some food as before, they all ran over, squatted at Xu Yi's feet, looked up at him, and chirped a few times, as if protesting.

Xu Yi looked down at the two little things, and scolded with a smile: "Okay, you two little beasts, can't I give you something to eat." As he spoke, he took two pieces of meat and threw them on the ground.

The two little foxes saw the piece of meat on the ground, and raised themselves and ran towards it, but when they got closer, they sniffed it and turned and ran away, and it was clear that they were not interested in it at all.

"Nima, you are foxes, you should catch mice, you have nothing to do to sneak chickens or something, where is there a fox like you who only eats vegetarian and does not eat meat? Xu Yi scolded with a smile, didn't care about them, and put a large chopstick-tucked dish into his mouth.

Then, as if he had been pricked in the ass by a needle, Xu Yi jumped up directly from the stool with a flick of his legs, made a strange cry of "......" from his mouth, rushed into the kitchen, and spit out all the things in his mouth into the trash can.

Even if he vomited all the dishes, Xu Yi still felt numb in his whole mouth, and he didn't feel anything.

Turning on the faucet, Xu Yi pouted his ass and flushed his mouth against the water for a while, until he regained consciousness in his mouth and stopped.

Xu Yi gasped, in fact, it wasn't that he couldn't eat spicy things, but he had an empty mouth, and he couldn't control it for a while.

Sitting down at the table again, Xu Yi took the chopsticks and gently plucked the dishes on the plate, muttering to himself: "The taste of this dish is too much!" (to be continued......)