Luo Xiang'er smiled and pointed to a plate full of sliced meat and said, "The fifteenth dish is called Qianzhang Pork. Pen %Fun %Pavilion www.biquge.info"

"It is made of pork belly as the main ingredient, and is cooked through three processes: boiling, frying and steaming."

"Let me now tell you a story about the origin of this dish: according to legend, there was a prime minister in ancient times, named Duan Wenchang, who was a well-known gourmet. At the same time, he is also a master of cooking, and his dishes are easy to cook, ordinary ingredients, bright colors, and delicious. After years of practice, he compiled several volumes of recipes by himself. ”

"The famous dish of 'Qianzhang Meat' was created by him. One year, Duan Wenchang returned to his hometown to save relatives, when he feasted relatives and friends, the chef made many dishes, among which there was a dish shaped like a hair comb, called 'comb meat', a large piece of meat and fat, a look made people tired of panic, almost no one eats. ”

At the end of the banquet, Duan Wenchang found the chef who made this dish and proposed improved techniques for him. He asked the chef to replace the fatty meat with pork belly ribs, the fried pepper with black tempeh, and add ingredients such as green onions and ginger, and then Duan Wenchang personally demonstrated the knife. ”

"A few days later, Duan Wenchang wanted to leave his hometown and feast the villagers again, and the chef remade the 'comb meat' according to his instructions. This dish is golden in color, the meat is soft, the taste is fresh and fragrant, fat but not greasy, and it is very different from the last 'comb meat', and when it is served, the guests compete to taste it, and it is eaten up in a short time. People are asking, what kind of dish is this? Duan Wenchang saw that this vegetable meat was as thin as paper, so he casually took a name: Qianzhang Meat. ”

"However, a thousand years later, the food eaten by people is becoming more and more refined, and this dish is gradually being neglected because of fat and greasy!"

"There were two imperial chefs at that time, after careful study, in the original method of making 'Qianzhang Meat', the 20 thick pieces of meat were changed into 80 thin slices, and the bottom of the pickle leaves was changed to tempeh in the ingredients, and the pepper and dregs bean curd juice were added, accompanied by green onions, ginger and other seasonings, which were first steamed with a strong fire, and then steamed thoroughly in the basket when eating, changing the traditional practice of greasy and single ingredients. ”

Lu Xiang was surprised: "The thousand pieces of meat we eat now have been improved for thousands of years!" ”

Luo Xiang'er nodded: "You can say so." ”

Gluttony sniffed and said, "Smelling the rich fragrance and looking at the red color, you know that this meat must be delicious!" ”

Everyone put a few slices into the food plate and tasted them one by one.

Xiao Wuzan said: "The meat slices are soft and not greasy, salty and sweet, delicious!" ”

Bi Fang added: "What's more important is that the taste is not rotten, wonderful! ”

When everyone saw that there was no longer a single dish on the table, they began to concentrate on drinking.

Father Luo asked with great interest about the preparation of a thousand pieces of meat.

Luo Xianger explained in detail: "First put the pork belly in the pot, add water and cook it on the fire for half an hour, and then take it out and coat the pork skin with gold sauce. ”

"Put sesame oil in the pot, boil it until it is 50% hot, put the pieces of meat coated with golden sauce in the pot while it is hot, fry it until it is golden brown, take it out and let it cool, and cut it into thin slices of meat that are one and a half inches long, of course, the thinner the better."

"Take another large bowl, put in the peppercorns, green onions, ginger slices at the bottom, and then put the meat slices neatly into the bowl. Then pour soy sauce and bean curd juice on top of the meat, add tempeh and salt, and steam it for two hours with a bowl on a hot fire. ”

The third elder, Lu Tai, said with emotion: "No wonder it's so delicious, it turns out to be so laborious to make!" (To be continued.) )