There is no dish as widespread in the land of China as this braised pork. Pen % fun % Pavilion www.biquge.info

This dish is found in all major cuisines, and the recipe is different for each cuisine. Although it is not known when this dish originated, Su Dongpo University Scholar is definitely the promoter of this dish.

"Huangzhou good pork, the price is like dung, the rich refuse to eat it, and the poor do not understand how to cook it. Slow fire, less water, when the fire is enough, it is beautiful. Come to make a bowl every morning, and you can be full of your own family. ”

From this poem "Eating Pork" by Su Dongpo, it is not difficult to see that Mr. Su not only likes it. Moreover, he is also well versed in the cooking method of braised pork 'slow fire, less water, and when the fire is enough, it is beautiful'!

The method is actually simple, but if you want to make a bowl of braised pork with fat but not greasy taste and bright red color, it is a test of the chef's skills, and sometimes the more ordinary the dish, the more the chef's basic skills are required.

Put a little oil in a hot pan, add ginger slices, and stir-fry the pork belly over low heat after the water has been dried and dried. When the pork is browned and the fat in it is forced out by the fire, pick it up and set aside.

The color of the braised pork is determined at the beginning of this dish, and that is the color of the fried sugar.

Shanghainese chefs add a lot of sugar when making this dish, so that the roasted meat is red and bright with thin thickness. Although the color is beautiful, the taste is somewhat sweet.

And now most of the people working on the construction site are people from Hunan and Sichuan. Their taste is salty, so Liu Mang only added a little sugar to fry the sugar color, and handed over more color to the soy sauce to be added later.

A lot of fried sugar is colored with white sugar, but Liu Mang is now adding rock sugar, which is easier to color than white sugar, and the taste is more sweet.

Add the mashed rock sugar to the pan and pour a little water.

The crushed rock sugar slowly melts in the remaining lard from the fried pork belly. Tiny pieces of foam bulged.

After the color turned dark yellow, Liu Mang added the pieces of meat that had just been stir-fried, and quickly stir-fried with a large spatula on the construction ground, so that each piece of pork belly was evenly stained with sugar.

After stir-frying a few times, a large spoonful of dark soy sauce was immediately poured down, along with dried chili peppers, star anise, cinnamon, bay leaves and other condiments.

"Little Five, add firewood! I'm about to add water!"

"All right!" Five-Eyes replied, picking up a large bundle of branches from the ground and stuffing them into the hearth.

After the pork belly is dipped in sugar and dark soy sauce, the color slowly turns red and bright. But Liu Mang knows that this is just the beginning.

It's like the makeup of women, which comes off as soon as the water washes it, and if you want to keep the color of the pork belly in the pot unchanged, you have to put it in its bones.

A large bucket of water was added, and all the meat pieces were not over, Liu Mang stirred evenly, and skimmed off the foam on it with a frying spoon.

The fire under the stove was very large, and the water in the pot boiled quickly.

"Little Five! Retire the firewood and stew it!" Liu Mang shouted and covered the pot.

Fortunately, this cauldron is big enough to make braised pork for one or two hundred people at one time, which saves Liu Mang a lot of trouble.

Five Eyes hurriedly pulled out some of the firewood in the stove to keep the ingredients in the pot at a simmering level.

Braised - This word is very special in Chinese cooking techniques, it is different from stewing and boiling.

For stewing, it is not as hot, and when it is equivalent to boiling, it does not add as much water.

So sometimes, many cooking techniques of Chinese cuisine can really only be understood, not spoken.

"Boss, I'm not mistaken, that kid seems to be making braised pork?" The man in the suit here couldn't help laughing.

"You read that right?" Han Shaobai gently stirred the fish soup in the pot.

The fish paste taken from the silver carp completely melted into the pot, and it had turned into a slightly thick soup, and with Han Shaobai's stirring, a strong fragrance wafted out of the pot.

"Absolutely not mistaken, I bought a few pork fans when I saw that fat man, look at his method, what is it if it is not braised pork?"

"It's kind of interesting. Han Shaobai also laughed: "If you want to win with such a simple dish, if this young man is not really talented, he is a novice who knows nothing." ”

"Lin Modi shouldn't be that stupid, right?" the man in the suit muttered to himself.

"Bring me the fresh osmanthus I just prepared, and this dish can be finished. Han Shaobai commanded.

At the same time, Liu Mang also lifted the lid of the pot, picked up a piece of braised pork with chopsticks and put it in his mouth, smacked it, and added a little salt to it.

"Boss, give me a piece to taste. ”

Liu Mang put a piece into his mouth according to his words, tried it with five eyes, and asked strangely: "Boss, this is not like your level, this braised pork is delicious, but it's not too fat?"

"Brother Mang, give me a try. Wu Jing also came over and took a piece from the pot and put it in his mouth.

"Well, it's fat but not greasy, it's really delicious!, but if you eat two more pieces, your mouth will be very oily, why don't you add some potatoes and something like that?"

During this time, Wuyan and Wu Jing went to the bottom of the mountain every day to chant and eat, which can be described as big fish and meat, eating with fat intestines, and shouting every day for Liu Mang to make something light for them to clear their mouths.

"That's what you think is fat, but it's different from others, and this looks just right. ”

Liu Mang laughed mysteriously, and finally took the juice, cut a handful of green onions and sprinkled them, and the braised pork was completed.

"Master, it's time to eat!" Liu Mang said to the black-faced man.

"Leader, are you doing it too?"

"Well, that's fine. Han Shaobai nodded and sprinkled the osmanthus flowers in the pot into the fish soup in the pot.

The fish soup as white as snow, with golden osmanthus - in terms of appearance, it is much more elegant than Liu Mang's braised pork.

The black-faced man picked up a hammer, walked to a hanging gong on the edge of the shed, and struck it with a "bang".

Hearing the sound of the gong, the people who were working on the construction site put down their work, washed their hands, took out their rice bowls, and walked over.

"Do you really make braised pork?" Han Shaobai walked up to Liu Mang and looked into his pot with a surprised expression.

"What's wrong?

"No problem, can I try it?"

"Please!" Liu Mang handed him a pair of chopsticks.

Han Shaobai took out a white handkerchief and wiped his chopsticks, picked up a piece of braised pork from the pot and put it in his mouth, chewed it a few times, and frowned.

"Young man, I really think highly of you. Lin Modi, this is the apprentice you accepted? Han Shaobai spit out the piece of meat in his mouth into his handkerchief and threw it into the stove together.

"What's wrong?" walked over without saying a word, who had been watching from the sidelines.

"My apprentice knows in my own heart that he will not let me down. ”

"Really, I'm afraid that this time I won't be able to get what you wanted, so you might as well try it yourself. Han Shaobai laughed, turned around and walked towards the stove on his side.

Bu Yu picked up a piece of braised pork and put it in his mouth and tasted it.

frowned at first, as if he felt that Liu Mang's level was a little abnormal. However, after glancing at the workers on the construction site who were preparing to cook, he immediately understood.

"Haha! Well done! Worthy of being my Lin Modi's apprentice! Han Shaobai is such an idiot! He definitely doesn't know where he lost!"