"Lao He, it looks good. Lin Xiao took a bowl of rice and sat down at the table with a big grin.

Stretching out his chopsticks, he picked up a piece of meat and put it in his mouth, just chewing it twice, Lin Xiao sighed: "Lao He, you won this round." ”

"Throwing in the towel so quickly isn't like your character. Seeing that Lin Xiao was as weak as a frosted eggplant, Liu Mang smiled, and he also picked up a piece of meat and put it in his mouth.

After taking a bite, Liu Mang instantly understood why Lin Xiao would admit defeat so readily.

The mushu meat made by He Donglin is fried at high temperature and soaked in the soup, the taste of all the ingredients penetrates into it, and it is not only very tender in the mouth, but also adds more flavor to the outer layer with a slightly tough paste.

Compared with the 'mushu meat' made by Lin Xiao according to the traditional method, He Donglin not only did not lose the original essence of the dish, but added color.

What's even more special is that this 'mushu meat' does not seem to have eggs, but in fact, the eggs have been wrapped in the meat slices, and together with the starch, they are shaped on the surface of the meat slices, and the egg fragrance is overflowing every time you chew it.

"We'll see it later. Lin Xiao quickly took a bowl of rice from He Donglin's dish, and said vaguely in his mouth.

"Chef, what's the next dish?" asked Shan Jian after everyone had finished tasting the two dishes on the table.

"I had already thought of the second dish, which was braised pork. Liu Mang put down his chopsticks and replied.

"Why 'braised pork'?" everyone said in unison.

"Because 'braised pork' is spread all over the country, the recipes are also rich and diverse, and more importantly, it can best reflect a chef's grasp of the heat. ”

"Braised pork is braised pork. Lin Xiao stood up: "Lao He, I won't lose this round." ”

"Not necessarily, if I win again this time, you won't even have a chance to make a comeback. ”

"Then let's see. Lin Xiao walked to the board and began to select the ingredients.

"Fortunately, the pork I bought in the market this time is of good quality. Lin Xiao picked up a piece of pork meat and pressed it with his hand.

The pork in front of you is fat and thin, divided into five even layers. The lean meat is pink, the fat is snow-white, and when the fingers are pressed, it can bounce back quickly, which shows its freshness.

"Let's take half of this piece of meat. He Donglin also walked over and said.

"Okay. Lin Xiao took the kitchen knife and cut the pork belly weighing about seven or eight catties into two pieces.

In China, there seems to be no dish more widespread than braised pork. Whether it is an ordinary dining table or a high-end restaurant, it can be seen everywhere.

What kind of braised pork is delicious? Supai chef's thick oil red sauce? Or Cantonese-style fermented bean curd...... Thousands of tastes, I believe that everyone who cooks has their own answer.

"Lao He, I'm starting to do it. Seeing He Donglin holding the pork belly in his hand, still looking left and right, Lin Xiao, who had already turned on the fire, said.

"No hurry, no hurry. He Donglin took out a pair of small pliers from the drawer under the board, squinted his eyes, and carefully pinched the residual hair on the skin of the pork belly.

"Yo, it looks like you really want to win me this time. Lin Xiao laughed, and when the pot burned until it smoked, he carried the pork belly, and the skin of the meat was constantly rubbing at the bottom of the pot.

Lin Xiao's purpose in doing this is not only to remove the dirt on the surface of the meat skin, but also to make the meat skin firm, and the taste will be better when it will be burned.

After the skin of the pork belly turned yellow after being heated and the texture became hard, Lin Xiao took it and walked under the faucet, rubbing it with a steel brush while rinsing it with water.

Different from Lin Xiao's method, He Donglin cleaned the residual hair on the pig skin, then changed the meat pieces into a square shape, then boiled water in the pot, and threw the meat pieces into the boiling water.

"Chef, which of them is better?" asked Shan Jian in a low voice.

"Both of these methods of processing pork belly are fine, and there are no advantages or disadvantages. ”

"Oh......"

After Lin Xiao's pork belly was processed, he immediately changed the knife into mahjong-sized pieces, then put ginger slices in the pot, and put the meat pieces in for stir-frying.

"Don't you need to blanch the water to remove the blood?" Seeing Lin Xiao put the meat pieces directly into the pot, Shan Jian said strangely.

According to the normal practice, the pork belly must be boiled to remove the blood from the meat before it is put into the pot, so that the braised pork will not be affected by the fishy smell of the pork.

"It depends, sometimes we don't cook the same thing, this piece of pork is relatively fresh, and it is okay to stir-fry it without boiling it. Liu Mang replied.

As Lin Xiao kept stir-frying, the color of the pork belly in the pot gradually changed, turning from white to yellow, and the fat in the fat gradually seeped out, making a 'zizi' sound at the bottom of the pot.

At the same time, the meat pieces that He Donglin threw down from the pot were also boiled, he scooped them up with a colander and put them directly into cold water to cool, and then used a knife to cut out the criss-crossing knife edge on the meat pieces that were criss-crossing and deep to the skin of the meat.

"I don't understand Master He's method, isn't the braised pork cut into small pieces and then cooked?

"There is a famous dish in Suzhou, called 'sauce recipe', which is to scrape and wash the pork belly, make it into a square, poke some small holes on the side of the fine meat with a bamboo skewer, and then rub it with salt and put it in the bowl for a day. Then take out the marinated meat cubes and put them in the pot to get out of the water, wash the meat skin down and put it into a casserole with a bamboo grate, pour in the original soup, add soy sauce and Shao wine to fire the whole piece, today Lao He may have used this method. Liu Mang explained.

After some of the fat in the pork belly flowed out, Lin Xiao took out the meat pieces and began to fry the sugar color with the remaining oil at the bottom of the pot.

Generally, most of the fried sugar colors are rock sugar and white sugar, but this time Lin Xiao chose brown sugar.

There are two kinds of fried sugar, one is fried in oil and the other is fried in water.

Stir-frying is to add sugar directly to the pan where the oil is put and slowly melt it over low heat until it turns into a crimson sugar juice.

For stir-frying, add half of the sugar and half of the water, and then add a small amount of oil to slowly boil until the soup is thick. This method is simple to do and suitable for some inexperienced novices.

After stir-frying the sugar color, Lin Xiao stir-fried the meat pieces again. Add the sugar juice and heat it to the top of the meat and the surface of the meat quickly becomes charred red.

Add a large spoonful of dark soy sauce, put a piece of cinnamon, throw in two star anise, Lin Xiao lifted a small jar of Shaoxing rice wine, and poured the whole jar into the pot.

Ordinary people make braised pork, generally only add boiling water, and at most put some cooking wine to remove the smell and increase the fragrance, like Lin Xiao's practice of directly replacing water with good rice wine, which is really luxurious.

The degree of rice wine is not high, about 14 to 20 degrees, and the alcohol will be volatilized during the cooking process, so there will be no spicy taste.

On the contrary, the braised pork stewed only in rice wine has both meat and wine aromas, which can be regarded as full of sincerity.