"Come, you can also try my shredded pork with Beijing sauce. The pen "Fun" Pavilion www.biquge.info "Lin Xiao put the shredded meat in the pot on the plate.

"This shredded meat is very special. Liu Mang glanced at the plate and sighed lightly.

Different from the shredded pork in the previous Beijing sauce, the plate fried by Lin Xiao now has a reddish appearance, and the color is more beautiful than the shredded meat fried with sweet noodle sauce. When I sniffed closely, there was a distinct sweet and sour taste.

"I added ketchup. Lin Xiao knew that he couldn't hide it from Liu Mang, so he simply said it generously.

"Well, the taste is very tender and the oil temperature is well controlled. Liu Mang picked up a little shredded meat and put it on the scalded tofu skin, rolled a little shredded green onion and cucumber shredded and put it in his mouth together.

"The amount of tomato sauce was added just right, which did not affect the original flavor of the dish, but improved the level of taste of the shredded meat. ”

"Okay, let's stop flattering each other!" Lin Xiao smiled and took a tray: "I'll serve it to those two old men first, so that they won't nag again." ”

"Well, I'm going to fry the last 'hot snail'. Liu Mang nodded and took out a box of shelled and peeled snail meat from the refrigerator.

Crustaceans such as snails and mussels have a strong muddy smell, and if you want to make this ingredient, there is only one secret, and that is to make a strong ingredient.

Ginger, shallots, garlic and garlic are indispensable, and chili pepper is also indispensable. Rice wine has a good effect on removing fishiness, and you can put one to two times more than usual when cooking.

Heat the pan with cold oil, stir-fry the ginger, shallots and garlic until fragrant, and then add the chopped bean paste. After the red oil is stir-fried in the bean paste, pour the snails down and stir-fry quickly.

Upstairs upstairs, a spoonful of special sauce is indispensable, this is the recipe Liu Mang learned from the "Tune Ding Ji".

Stir-fry dried scallops, garlic, Jinhua ham, sea rice and light dried sea fish until fragrant, and add peony seed oil to mix. Compared to the 'stir-fried snails' on the outside, this dish adds more flavor after adding Liu's sauce.

The dried chili pepper segment is the most important excipient, and it also needs the authentic Chaotian pepper produced in Shudi. After all, this dish is a taste, and if it is not spicy, it always feels like something is missing.

Finally, sprinkle with chopped fresh basil leaves. Perilla is a very special plant, its leaves are purple-red, the taste is very peculiar, and it is a perfect match for stir-fried with river fresh.

A pot of steaming, fragrant 'stir-fried snails' was completed, and Liu Mang picked one up and put it in his mouth to taste it.

The snail meat is very strong, and there is an obvious elastic feeling when biting, and the hemp of Sichuan pepper and the spicy pepper are the first to be felt by the tongue.

The flavor of the special sauce is great, and the fragrance of shiso makes this 'stir-fried snail' really appetizing.

"Well, it's really spicy! Master should like it. Liu Mang took a spicy breath, and then walked to the box where Bu Yu and Han Shaobai were with the dish.

"Well, it's delicious!" Bu Si picked up a grain of snail meat and threw it into his mouth, chewing it so loudly that it made a 'click, click, click'. Then he took another sip of monkey wine, so beautiful that his eyebrows trembled.

"It's too spicy!" Han Shaobai ate a few grains, and his face was so spicy that sweat broke out on his face: "But it's really enjoyable! ”

"Master, uncle. You drink slowly, I'll go to the kitchen and guard the hump. ”

After more than three hours of simmering, the soup in the crockpot has been drained. The two condiments, dark soy sauce and rock sugar, give the hump a dazzling crimson color.

The fishy smell of the hump has been completely removed, and only the sweet smell of meat wafts through the air.

"Well, almost. Steam on the stove for a while, and then you can proceed to the final step. Bu Shi's face was flushed, and it seemed that he had a good afternoon meal.

Liu Mang carefully took out the hump that had drained the juice from the crockpot and put it in the steaming drawer.

"Now the hump has a taste, but it's not enough, to make it completely fat but not greasy, full of flavor, you have to roast it again. ”

"Roast again?" Liu Mang was a little surprised.

After the hump goes through the three processes of boiling, stewing and steaming, the meat quality is already very bad, and if you roast it again, there will be no juice at all, and the taste must be very chai!

"It's not just a fire, it's a special method. Bu Yu saw the doubts in Liu Mang's heart and explained.

"A special way?"

"That's right!

Next, silently instructed Liu Mang to prepare a large basin, then pour in more than a dozen catties of salt, put in various spices such as five-spice powder, ginger powder, cumin, etc., and finally add egg white, and mix them together into a slightly viscous salt syrup.

"Oh, that's how it is!" Liu Mang understood.

The salt-roasted method is somewhat similar to the salt-baked chicken in Guangdong – the ingredients are wrapped in sea salt and grilled with salt heated.

Compared to grilling ingredients directly over an open flame, this method locks in the moisture inside the ingredients, and the taste is both roasted and steamed, so it can be said that it is the best of both worlds.

After waiting for another hour, the hump was taken out of the steamer, and after it cooled slightly, Liu Mang wrapped a large handful of prepared salt syrup.

Silently looked at it, picked up the salt syrup, added a little here, and added some there, making it look like a mountain peak.

Many people will definitely wonder, with so much salt to grill the ingredients, the taste will not be too salty? Actually, no, only a small part of the heated salt will penetrate into the ingredients, and the rest will form a layer of hard shell at high temperatures to lock in the moisture and flavor of the ingredients.

Lin Xiao had already preheated the oven, and Liu Mang put it into the hump wrapped in salt slurry and made into a peak-like hump.

"Originally, you had to use an open oven to make this dish, but you have limited conditions, so you can use a Western-style oven. He said silently.

"Master, how long will this take to bake?"

"It's almost two hours. You keep watching, I'll go and drink two more cups with your Uncle Han, you don't have to cook the dishes, I'll find other chefs in the kitchen to do it, and I will also test their skills." ”

Bu Yu and Han Shaobai continued to drink, Liu Mang stared at the hump in the oven, his eyes unblinking.

The ingredients of this dish are secondary, the key is that there are many processes and it takes a long time, and after a dish is made, a day's work will pass.

It's no wonder that no chef chose to cook this kind of big dish at the Manchu Han banquet last time. Because when you're done, the judges have to wait until they fall asleep.

After waiting for two hours, the oven's timer made a 'ding' sound. Liu Mang's heart was excited, this 'swallowing mountains and rivers' was finally completed.

Lin Xiao called Bu Yu and Han Shaobai over, ready to taste this first-class dish at the Manchu and Han banquets together.

Even in the Manhan Building, unless there are guests who pre-order this dish, they will not be able to taste it at all.

The difficulty of finding a fresh hump is one factor, but the other is that the process of making this dish is so cumbersome that even very experienced chefs are rarely willing to spend a day on a single dish.