"Boss, cut from here, yes! Just close to the leg of the pig, the meat on the buttocks of the pig. Liu Mang pointed to the half-fan fat pig hanging on the meat stall and said.

"Boss, you have eaten very well, the whole pig is the best piece of meat, fat and thin, and it is most suitable for braising and dry steaming. ”

"Hostess, I'm a chef. Liu Mang said with a smile.

Today, Liu Mang is going to make 'Purple Cover', a dish that uses Soviet-style stewed meat, and must be made with good pork rump meat.

The purple lid originally meant the purple lid of the emperor's car, but in Chinese cuisine it specifically referred to the meat on the rump of large domestic animals. For example, sheep purple cover, cow purple cover, etc.

The meat of this part of the pig's body is fat and lean, with a layer of fat and a layer of lean meat sandwiched, which is clearly different from the pork belly on the pork belly.

"Is there enough cut from here?" the butcher gestured with her knife.

"Well, that's enough, that's all there is to it. ”

"Okay!" the proprietress quickly drew a long strip from the pig's body: "Boss, you are here early, you are coming late, this piece of meat has already been sold." ”

"Thank you, hostess. Liu Mang took the meat wrapped by the proprietress and handed the money over.

"Next time you want something, tell me in advance, I'll keep it for you. The butcher took the money and said.

"Well, that's so thankful. ”

Carrying the bought pork buttocks back to the store, Liu Mang washed his hands, looked at the time, and began to cook.

Suzhou-style stewed pork is different from braised pork, and it is also different from button meat and crispy pork. It has to be marinated for a long time beforehand, so it takes a lot of work.

First, the pork rump meat bought back is slightly cleaned, then carefully smeared with a layer of salt, then placed neatly in the basin, put a cutting board and then press the weight.

The purpose of this is, first, to set the shape of the meat cubes and facilitate the later processing. Another purpose is to tighten the flesh and press the blood.

The whole pickling process takes four to five hours, and it's only 7 o'clock in the morning, and Liu Mang is ready to go to the space to wander around.

After walking around the space and frolicking with Xiaobao and the black bear for a while, Liu Mang took half a jar of monkey wine and drank it, and before he knew it, he lay down on the verdant grass by the lake and fell asleep.

When he woke up, it was already noon, and after Liu Mang came out, he first got something to eat, and then began to make stewed meat.

After pickling and pressing with heavy objects, the pork rump in the basin has become flat and firm, and when you poke it with your hand, it is as if it has been boiled in water.

Next, rinse the excess salt on the meat section with water, put it in a pot and blanch it once, scald the blood on the meat, and then carefully pull off the remaining pig hair on the meat skin.

Take another saucepan and put water, the amount of water is just enough to cover the meat, not too little, too little may be boiled dry. It can't be too much, there is too much water, and the broth tastes bland.

After the water in the stew pot is boiled, add star anise, cinnamon, angelica, cloves, cardamom and other spices, then add salt, cooking wine, rock sugar, and other condiments, and finally cover the lid and adjust the heat to the minimum.

This step will take another three or four hours, and it is estimated that it will be almost time to open when the stewed meat is ready. Liu Mang returned to the sleeping room and packed up his things.

Liu Mang has already set a time, and the day after tomorrow is the day after tomorrow. He didn't want to tell anyone, so he wanted to go quietly alone.

The landlord's phone has already been called, and the rent for a year has been advanced in advance, even if Liu Mang leaves, this store will remain, so there is no need to worry about this.

It was busy until about four o'clock in the afternoon, and the stewed meat in the stew pot on the stove was already ready for the fire, Liu Mang opened the lid, and a smell of meat mixed with spices came to his nose.

Because today's protagonist is not stewed meat, but dishes that are reprocessed with stewed meat. So Liu Mang fished it out and placed it in a stainless steel basin to cool, ready for secondary production.

The stewed meat is white with a slight yellow color in the fat part, and pink in the lean part, which is somewhat similar to the cut Jinhua ham.

In addition to some dishes that must be cut, some meat that is stewed first and then processed must be cut after cooling, such as back to the pot meat, button meat, etc. Otherwise, it is easy to break and affect the shape and texture of the dish.

When the stewed meat cooled and Liu Mang was about to cut it with a knife, a guest came to the door, it was the hostess Hu Zhiqing who came to interview when Michelin awarded the star last time.

Today, Hu Zhiqing deliberately dressed up before going out, wearing a pink and purple short shawl coat, with a bright yellow velvet knee-length skirt, a pair of white high boots, and a natural undulating arc of black hair on her shoulders.

She also wore light makeup on her face and a pale pink lip gloss on her lips, which made Hu Zhiqing's already pretty face look more bright and moving.

"Boss, isn't it early today? Hu Zhiqing asked with a smile.

"It's not early, you're here just in time, I'm just getting ready to cook. Liu Mang put down the kitchen knife and made a pot of tea for Hu Zhiqing.

"Dongting's pre-Ming Biluochun. Hu Zhiqing picked up the teacup and sniffed it at the end of her nose, then took a sip: "Master Liu Mang, what is your purpose in nesting in a small shop?"

"Make money. Liu Mang replied casually.

"Cut, lied to the kids. Hu Zhiqing picked up her eyes: "If I remember correctly, the price of this kind of tea on the market is 5,000 to 6,000 pounds, and the price you sell is estimated that you can't even get the tea money back." ”

The tea in Liu Mang's shop was brought from upstairs, and he didn't have the habit of drinking good tea himself and giving bad tea to others. Besides, he treats every guest as a friend, and of course he doesn't care about a little tea money.

"Would you believe me if I said I was here to hone my cooking?"

"Well, that's a solid reason. Hu Zhiqing sneered and laughed: "Boss, what kind of dish is tonight?"

"Purple cover. Liu Mang shook his head helplessly, who told this Hu Zhiqing to recognize him at a glance.

"Master Liu Mang, you came here alone to open a shop, does your girlfriend know?" Hu Zhiqing said with her hand on her cheeks, knocking on the side.

"She didn't know. ”

"Oh......" Hu Zhiqing felt a wave of loss in her heart: "Okay, don't ask, so as not to disturb your cooking." ”

"Okay. Liu Mang put the stew on the cutting board and cut it down.

The thinner the braised meat used to make this 'purple lid', the better. Roll the cut stewed meat with egg wash and put it in the oil pan for processing, and it is ready.

It's easy to listen to, but it's not easy to do it well, because the temperature of the oil pan is low and the egg liquid will melt. When the skin is high, the skin will burst everywhere, not only will it burn people, but it will not be formed.

Of course, this is not difficult for Liu Mang, and his grasp of oil temperature is believed to be beyond the reach of few chefs.