Liu Mang placed Lin Xiao's cleaned pork belly on the cutting board, and then took a clean towel to carefully wipe off the remaining mucus on the pork belly.

Next, take a quick knife, cut a knife from the top of the pork belly, cut off the first layer of the pork belly, and then wrap it in a towel, and slowly tear the white fascia above the pork belly.

"Lao Liu, don't you want this membrane?" asked Lin Xiao, who was watching from the side with his hands crossed.

Generally speaking, pork belly is a crispy bite, and it is best to bite into the mouth to 'crunch', and this crispiness comes from the white fascia on the pork belly. Whether it is stewed soup or stir-fried, this layer of fascia is a rare delicacy, and Liu Mang's practice of removing it is the first time Lin Xiao has seen it.

"Don't, this 'melon and swallow belly', only take the tenderness and elasticity of the pork belly, this layer of fascia will affect the taste, it is better to discard it. Liu Mang replied.

"Dude, do you eat pig offal?" Lin Xiao, who was bored, chatted with Sun Youchen.

"We have the dish of 'stir-fried chops' in our store, and sometimes we also use foie gras, pork liver and other offal as ingredients, but pork belly and large intestine are rarely used because they smell so bad. ”

"Don't mention any bullshit 'fried chops' to me, it's just a dish made up by some unpopular cooks, and it can't represent Chinese food at all!"

"Okay, okay. ”

The pork belly with the fascia torn off, revealing the texture of light powder, Liu Mang turned it over, and then used a knife to carefully remove the oil tendons on the other side.

"Looks like a nuisance. Sun Youchen muttered to himself.

"It's not troublesome, this is a top-notch dish comparable to 'boiling cabbage'. And the truly top-notch Chinese cuisine, whether it is the method or the ingredients, is definitely what those French food, Japanese food, and patting horses can't catch up. ”

"Boiling cabbage?" Sun Youchen shook his head. I guess I think you can imagine the taste of this dish just by listening to the name.

"Cut!" Lin Xiao turned around, too lazy to take care of it.

After processing the pork belly, Liu Mang put it in a basin, poured half a basin of water, and rubbed it carefully with his hands. The purpose of this is to allow the pork belly to absorb water, so that it will taste moist and full. At the same time, it can completely remove the last bit of odor, highlighting the deliciousness of the clear soup.

"Lao Liu, how long does it take to wash this?" After waiting for more than half an hour, Lin Xiao asked after seeing Liu Mang change three or four basins of water in a row and keep rinsing the pork belly in the basin.

"It's coming. Liu Mang lifted the pork belly and looked at it, and wiped the beads of sweat oozing from his forehead with the back of his hand.

After continuous rubbing and rinsing, the pork belly at this time is as white as jade, like a pile of fine rice paper glued together.

"Alright. After rinsing it twice, Liu Mang stopped and walked to the cutting board with the basin, ready to start the next process.

First, cut the pork belly into long strips half a finger width, and then use the wheat ear knife method to slice a diamond-shaped pattern on the pork belly.

"Except for the troublesome process, I should be able to make this dish as well. Sun Youchen's heart rose with confidence again. But when he saw Liu Mang's fingers caressing a piece of cut pork belly, he immediately shook his head again and again: "Forget it, forget it, I can't do it." ”

Because he saw that Liu Mang's fingers brushed it, and the fine knife marks on the pork belly burst out, although it was not the final product, but it could also be seen beautiful.

This 'melon and swallow belly' is not a kung fu dish known for knife skills, but the role of knife skills also accounts for a considerable proportion.

Different from the squid flowers that are usually cut in restaurants, the 'wheat ears' cut out of the pork belly this time should be thin and long, continuous and continuous, and they should be gently shaken like real wheat ears, and you can see the 'wheat grains' swaying on the wheat stalks. This requires the chef to cut deeper and more steadily. It is necessary to cut to the deepest part of the texture of the pork belly, but not to cut through the skin.

Of course, this is completely trivial for Liu Mang, just a drizzle.

After processing the pork belly, Liu Mang then took a winter melon on the board, cut it into two sections, scraped the outer layer of green skin, and only took the layer of winter melon close to the outer skin, about an inch or so of melon flesh.

This layer of melon flesh has a firm texture and a sweet taste, and when it is cooked with pork belly, it can still maintain its original shape.

Put the cut pork belly into the edible alkali, grasp it well with your hands, taste it for ten minutes, and blanch it with boiling water at about 80 degrees.

This method has a technical term, called 'alkaline water extraction', also known as 'soup stew'.

Its function is to use the effect of alkali to generate heat in water, so that the texture of the ingredients becomes more crisp and tender. It is often used for ingredients that have a certain crispiness by themselves, such as squid and seafood.

"Chili peppers were only introduced to China during the Ming Dynasty, and before that, Sichuan cuisine was not known for being spicy. He Donglin said.

"I know this, it's so spicy, it's still delicious. One dish, one grid, one hundred dishes. Lin Xiao took over the conversation.

"However, although there are no chili peppers, don't forget, Lao He, there is a seasoning that was indispensable in ancient Sichuan cuisine in the past. Liu Mang, who was at the water platform, rinsed the pork belly with clean water, looked up and smiled.

After soaking the pork belly with edible alkali, it is rinsed four to five times to remove the residual alkaline smell.

"You mean Dogwood. The flavor of dogwood is not strictly spicy, and it should be classified as a piece of spicy, which is the same category as ginger. ”

"I like the taste of dogwood, and I have a dish made with dogwood, and when I'm done, I'll make it for you to taste. ”

"Okay!"

After washing the pork belly, Liu Mang sliced the melon meat into half-inch thick slices, and used the knife method to cut the melon meat into continuous slender strips. Then sprinkle with dry starch to absorb the water from the melon strips.

The winter melon strips and pork belly were all ready, and Liu Mang began to do the final work.

The winter melon strips stained with dry starch are first boiled in a pot with water, then poured into a colander and immersed in the clear soup that has been hung in the morning, and slowly boiled.

Wait until the melon strips are soft and rotten in shape like a good bird's nest, then remove them from the soup, drain them and put them on a plate to the bottom.

The same is true for pork belly, boiling water first, then adding clear broth. It's just that the blanching time is longer than that of winter melon strips.

The winter melon is at the bottom, the pork belly strips are placed on it, and finally the consommé seasoned with only a little salt is poured in.

"Alright, let's try it all. ”

"It's finally done!" the crowd gathered around.

In the clear tea-like soup, the pork belly has been processed several times and turns slightly pink, and the long 'ears of wheat' flutter slightly in the soup, which seems simple, but is full of the aesthetic taste of Chinese ink landscapes.

"It's done?" Sun Youchen's eyes widened, staring at the dish in front of him.

He originally thought that the dishes that Liu Mang had put so much effort into making should be amazing enough, but now it seems that it is completely ordinary. What's the difference between this and Toei's chazuke?

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