Liu Mang and his entourage followed the middle-aged man Wang Dahammer to Luoxi Town at the foot of Shaogong Mountain. Pen, fun, pavilion www. biquge。 info

In Wang Dazhui's home, the mourning hall has already been arranged, and the villagers from all over the country have rushed to help, and a set of suona teams are blowing 'babbling'.

As soon as Wu Jing arrived, he began to decorate the Buddhist hall. Don't look at others as small, the reputation in this place is still quite high, and many people greet him warmly and help him live.

And Liu Mang and Wuyan rushed into the back of the courtyard, preparing the kitchen for the banquet.

The banquet set in this place is called the Nine Bucket Bowl, which is also commonly known as the Dam Banquet and the Flowing Water Banquet.

The meaning of bucket in dialect refers to a relatively large container, and the use of bucket to describe the scene of the banquet is also the meaning of praising the abundance of dishes.

"The master is here!" Wang Dazhui greeted, and several people who were squatting on the ground in the backyard smoking and chatting all stood up.

"Why isn't Zi a silent master?" a man asked with some confusion when he saw that Wang Dazhui had brought a young man.

"This young man is a silent apprentice baby!, surely he can do it!" replied Wang Dazhui.

"Uncle Wang, how many dishes are you going to cook here?" Liu Mang glanced in the kitchen and asked.

"Nine dishes, five steamed and four hot! The five steamed dishes are steamed crispy meat, steamed elbows, steamed button meat, button chicken, and button duck. The four heats are three fresh soups, braised fish, stir-fried liver and waist, and hot fat sausages. ”

"Are the materials ready?" asked Liu Mang.

He can cook these dishes, but the steamed dishes have to be marinated in advance and then steamed in the stove, so it will be very troublesome if you don't prepare them in advance.

"This rest assured, the ingredients were prepared by the chef yesterday, but the meat has to be redone, and the seasoning is finally going to be adjusted by you. ”

Liu Mang nodded and put his mind at ease.

In addition to the five steaming meat to be redone, the other four things have been prepared, as long as they are steamed on the stove, but the other four heats must be fried on the spot. Fortunately, the raw materials have been prepared, and Liu Mang only needs to do the final processing.

Don't look at the fact that there are only nine dishes on a table, but the portions of each dish are really a lot, and the taste is not as bad as people in the city think, the original taste is more flavorful.

"Then let's prepare the buckle meat first. Liu Mang rolled up his sleeves and instructed the kitchen helper to prepare the oil pot.

On the kitchen board, there was a large fan of pork belly, Liu Mang pressed it with his finger and nodded with satisfaction.

Compared with the city, the countryside naturally has the advantages of the countryside, just like this pork, the pork sold in the city is dragged back from the feedlot, the lean meat rate is high, the growth is fast, but because it is fed feed, the meat quality is not so delicious.

The pigs in the countryside are generally raised by the farmers themselves, and most of them are fed leftovers, bran and wild vegetables.

Although there is more fat in this kind of pork, and the feeding time may take seven or eight months or even a year, the meat is plump and plump, and it is the best ingredient for Chinese cuisine.

The piece of pork belly in front of Liu Mang has a clear five layers. Fat snow white, thin bright red, gently pressed, the fat layer can quickly bounce up, and the hands can also be stained with oil, these characteristics are often eaten in the city lean pigs do not have.

Liu Mang first changed this large piece of pork belly meat into boxy pieces, and then put it in a large pot of boiling water and boiled it for a while.

This dish is available in all cuisines all over the country, but the name is different, but the method is basically the same.

It is rumored that after the Han people in the Central Plains moved south, they lived in poverty, and many of them were engaged in manual work, which was labor-intensive. Meat is rarely eaten in ordinary times, and fatty foods can effectively satisfy hunger.

The dishes they eat are salty in taste, and the sauce used is relatively simple, generally seasoned only with raw onions, cooked garlic, and coriander.

So the Hakka people made the pork belly with ingredients, and then steamed the meat on the dried plum cabbage to make a delicious dish with oily color and rich aroma.

With the passage of time, this dish has gradually become famous all over the world, and it is now the prototype of the popular button meat all over the country.

There are generally three steps to make button meat - boiling, frying, and steaming.

Now the cooking is made of a large stove made of oil drums, which burns dry firewood and has strong firepower. Large chunks of pork tumbled in the pan and quickly changed shape. Wait until the pork is cooked to remove the blood and water, and after you can insert it into the end with chopsticks, the first step is complete.

Liu Mang put the cooked pork on a cutting board to dry, and when it cooled a little, he asked Wuyan to use a special nail brush to make small holes in the meat skin.

This process is essential because the pork skin will expand when it is put into the pan. If there is no air hole, the surface of the pigskin will bubble and even fall off.

After the small hole is tied, Liu Mang spreads the prepared sauce on it. The sauce is made with dark soy sauce and added with maltose, fermented bean curd, and salt. While coloring the buckle meat, it can also make the pork skin look like tiger skin markings after frying.

"Boss, the oil pan is hot. ”

"You stand away, I'm ready to blow it up!" Liu Mang nodded.

"Zila!" the sauce-stained pork belly tumbled in the pan, countless tiny bubbles of oil bulging out from it.

This is the effect of the excess fat in the pork belly fat being forced out by high temperature, and only after the process of frying can the button meat taste fat but not greasy.

"Little Five, prepare ice water!"

The white and tender pork belly gradually became golden and crispy under the frying of boiling oil, and Liu Mang scooped it up with a special long-handled spoon and threw it into a large basin of cold water with ice cubes prepared by Wuyan.

"Zila!" was another crisp sound.

This is a reaction of the still hot piece of meat when it suddenly cools, and a large and beautiful tiger skin pattern quickly takes shape on the skin of the pork belly.

Frying pork belly is not only a technical job, but also a manual work, especially when there are so many tables to prepare for such a big banquet, it is a big project.

"Fire master, start annealing, the meat is about to be fried!" Liu Mang shouted, wiping the fine beads of sweat from his forehead with the towel on his shoulder.

After the buckle meat was fried, Liu Mang changed it again and cut it into palm-sized, half-inch thick slices of meat, with the skin facing down, evenly stacked in a large bowl.

There are many kinds of buckle meat, and the meat method is almost the same, but the ingredients are varied, each with its own flavor, such as plum vegetables, dried cowpeas, taro and the like.

This time, the chef prepared dried cowpeas for Liu Mang. The dried cowpeas are soaked in water first, then heated in a pan with cold oil, stir-fried with ginger and garlic, and then put in and stir-fried.

Considering that people in this place like spicy food, Liu Mang also added a little Lao Gan Ma and millet pepper.

Put the fried dried cowpeas into the sea bowl that has been stacked with slices of meat, and the dried cowpeas are half done, and they are ready to be steamed.