Regarding this delicacy, the method varies from place to place in China.

There are some very special things about the approach of the system.

For example, the pretreatment of pork belly is different.

After washing the pork belly, put it on the board, and the white white snapped -

Continuously use the knife surface to hammer the pork belly, and stop when the surface is slightly warm.

In fact, this method was really encountered by Bai Xiaobai for the first time, and he felt that the systematic approach was a bit strange.

According to the system's explanation, patting can make the collagen elasticity of the pork skin more elastic, so that the cooked Dongpo pork skin is particularly refreshing and delicious.

I don't know if it's true or not.

Bai Xiaobai slapped more than thirty times in a row.

After the pork skin became a little warm, he cut a large square from a large strip of pork belly with the belt meat.

He slashed very neatly.

This large piece of meat, the skin of the meat is a standard 9cm*9cm square, and the score is exactly the same.

This is the standard dosage for one serving of Jiugong Dongpo meat.

Even Bai Xiaobai himself was a little amazed, he went down with this knife, and this square was cut to the standard.

It's like taking a standard ruler and cutting it, it's incredible.

Without thinking too much, after Bai Xiaobai cut the big pieces of meat, it was the first crucial step to start cooking the new product.

Generally, the first step in making Dongpo meat, Huaxia chefs basically put the cut meat pieces into boiling water and quickly scald them to remove the blood.

Otherwise, put it in a hot pan and stir it until it is slightly yellow.

But the first step of the system is very special, neither boiling nor stir-frying.

Instead, use the roast.

The white white start system provides a small electric barbecue grill.

Place the standard large cubes of meat on a barbed wire fence and use metal chopsticks to turn and grill them repeatedly.

It's like a barbecue.

During this period, the fire is kept on medium heat, and the purpose is not to actually roast, but to grill the excess fat of the pork belly.

This step is very important, do not overcook, otherwise it will affect the subsequent dish.

With the white chopsticks flexibly and repeatedly.

The excess fat spilled over the iron net, making a sizzling sound, and the color of the meat began to slowly turn brown.

This is accompanied by a burst of aroma of roast pork.

After the eight surfaces of the pig were roasted to a faint burnt yellow, Bai Xiaobai turned off the electric oven.

The second step is simmering.

Bai Xiaobai took out the casserole provided by the system and put it on the stove.

This casserole is also the black technology provided by the system, with its own display screen, which can speed up the cooking speed.

Bai Xiaobai cut and slice the green onion and ginger provided by the system respectively, and laid them on the bottom of the casserole to act as the bottom.

Put the lightly grilled pork belly pieces and the skinned section on the green onion ginger slices mat.

The purpose of this is to make the pork rind easier to color during simmering and more appealing.

Add an appropriate amount of sugar to the casserole, pour in an appropriate amount of rice wine and soy sauce, and then add water.

The amount of water only needs to be a little more than half of the pork belly pieces.

Cover the casserole with a lid and simmer on high heat.

Less than three seconds after the lid was closed, the stew in the casserole was boiling, constantly rushing against the lid of the casserole, making a gurgling sound.

The black technology casserole still exists against the sky, and the display countdown shows that it only takes two minutes to complete the simmering.

Bai Xiaobai took advantage of the gap to tidy up the dishes and chopsticks in the cupboard.

Wash and dry the dishes in the dishwasher and stack them one by one in the gourmet table.

Bai Xiaobai hasn't sorted out the tableware yet.

Drops –

The casserole prompt sounded, and the pork belly in the pot was cooked.

When the pot was opened, there was a strong smell of meat, and there was no trace of meat smell.

After the pork belly is boiled, the color is red and bright, and it is very beautiful.

Although Bai Xiaobai had eaten supper, he still couldn't help but be so hungry that his saliva was dripping.

It's really fragrant.

However, this is only the second step of pretreatment, and the Jiugong Dongpo meat has not yet been fully cooked.

The third step is the key step, which is steaming over water to make the pork belly more crispy and greasy, and it melts in your mouth.

However, before steaming, according to the system, the pork belly pieces must be tied up.

The pork belly is not tied with cotton thread, but with the fine rice stalks provided by the system.

Bai Xiaobai took out the boiled pork belly, cooled it slightly for a while, and then picked up the 6 thin rice stalks provided by the system, and began to interweave the deacon vertically and horizontally with warp and weft to tie up the large pork belly pieces.

The bundle must be strong to prevent the meat pieces from deforming during the steaming process.

Of course, it is not the same as tying zongzi, it must be bundled casually, it must be tied with 'well' calligraphy.

As the name suggests, this method means that each side of the large meat block presents the standard 'tic-tac-toe' character, and the overall meat block is similar to a 'Rubik's cube' block.

In this way, the surface of the pork rind is evenly divided into a standard nine-square grid by the rice stalks, which is convenient for the cutting of the final product.

This bundling method is theoretically simple, but Bai Xiaobai tied straw stalks to the meat pieces for the first time in his life, and the meat pieces were very slippery, so the knot tied for the first time was not very successful, and it took two adjustments to get it.

After the bundling is completed, Bai Xiaobai puts the large pieces of meat in a steaming bowl.

The longan provided by the system is peeled and the core removed, leaving only the longan meat.

Chop the longan meat into fine pieces with a knife, sprinkle evenly on the surface of the pork belly, and then pour the remaining hot sauce from the simmering sauce on top.

Get it done.

Bai Xiaobai put the steaming bowl into the small steaming drawer, put it on the pot with water, and began to steam it through the water.

Ping Pong

Thick steam soon emerged from the steamer.

The system provides a high-tech small steamer with a very good airtightness. Thermal insulation and air dissipation. Because a special nano-food-safe substance is added to the bamboo material, it can strongly lock the steam without exploding.

This steamer can not only preserve the nutrients of the ingredients, lock in the aroma of the ingredients, but also greatly improve the efficiency of steaming.

Generally, even if it is a high-efficiency steamer in a hotel, it takes about 15 minutes to steam Dongpo meat to make the base.

At the moment, it only needs to be steamed for 1 minute.

1 minute is there in the blink of an eye.

Bai Xiaobai unveiled the lid of the small steaming drawer.

An incomparable smell of flesh directly hit Bai Xiaobai's face and drilled straight to the tip of his nose.

After the steam dissipated slightly, a bright red Dongpo pork was freshly baked.

The cold electronic sound also sounded in Bai Xiaobai's mind.

[The beauty of Jiugong Dongpo meat has appeared in the food beauty counter, please check the host. 】

When Bai Xiaobai heard this, he immediately opened the cabinet door.

Sure enough, a new set of large porcelain bowls appeared.

This porcelain bowl has a large mouth, a short bowl height, and a blue glaze in the glaze, delicate and moist, without flaws.

The porcelain bowl looks very thin, but when Bai Xiaobai picked it up, he found that the texture of the bowl was very moist and greasy to the touch, without any light and thin texture.

System Words:

Northern Song Dynasty Hutian kiln blue and white glazed bowl, classic Hutian kiln works, thousands of years of inheritance, the bowl and the red color of the Jiugong Dongpo meat, green and red corresponding, more beautiful, is the best beauty of the new food.

It is indeed beautiful.

Bai Xiaobai sighed, took out the braised pork from the steaming bowl, used chopsticks to remove the minced longan meat on the surface, and put it into the blue and white glazed bowl of the Hutian kiln in the Northern Song Dynasty.

Use a small kitchen knife to carefully cut through the straw stalks tied to the pork belly.

After the action of steam, these straw stalks have been on the surface of the pork belly, and the traces of the nine palaces have been slightly strangled.

Bai Xiaobai picked up a clean small kitchen knife, followed the strangulation marks, and cut two vertically and horizontally, just like a tofu, and divided a large piece of Dongpo meat into nine pieces, just showing the distribution of nine square grids, just like mahjong blocks.

After being busy for a while, a piece of Jiugong Dongpo meat with full color and flavor is completely ready.

The skin of the meat is red and translucent, the color is like agate, clear and crystalline, the pork is fat and delicate, full of luster, just looking at it makes people have a great appetite.

Bai Xiaobai picked up a pair of original chopsticks and couldn't wait to pick up a piece of Dongpo meat and put it in his mouth to taste the taste.