"Mao's braised pork. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info" The two whispered almost in unison, and then they were both slightly stunned, and when a smile appeared on their faces, they once again looked at the venue.

The dishes cooked by the two people in the field are the same, and the selected pork belly belongs to the best three-layer boutique pork belly, with an even mix of fat and thin, and even the degree of thinness is also very regular.

After checking the raw materials, the two began to occupy one side of the conditioning table, if no one else began to cut and match, the speed of the two cutting and matching was not fast, but the expression was extremely focused, and the fall of each knife would even be a little slow, and the appearance of full concentration attracted the attention of almost everyone present.

"Sure enough, it's Mao's braised pork." Wang Ming said softly, and Guo Shaohua on the side also nodded, as the Hunan cuisine chef of the Hunan faction, he is no stranger to this signature Hunan dish, because of the national leader Chairman Mao, this braised pork is named after it, and it has also become a famous delicacy in Xiangtan cuisine.

After watching the two people next to the operating table below handling the pork belly, after a short time, the pork belly was cut into rectangular pieces of one centimeter in size, and after being put into a small basin, the two of them came to the front of the stove and lit the flame in their direction.

As the flame was ignited, poured into the water, the flame rose, the water in the pot also began to heat up, the audience was quiet, only the whining sound of the flame continued to echo in the cooking hall, and as the water temperature rose to boiling, the two also put the pork belly in the pot into the pot, the difference is that the chef on the left side who seems to be slightly stronger, added a little cooking wine and ginger slices, and the chef on the right with a hook nose added a little peppercorn and green onion ginger

After blanching the pork belly, both of them chose to cool it and put it aside to control the water, and after the wok was quickly cleaned, put in an appropriate amount of white sugar and began to fry the caramel color, and the method in the hands of the two was still different, the chef on the left chose water and sugar to boil caramel, while the chef on the right hooked nose chose a faster oil and sugar to boil.

"The two people's practices are not quite the same, and the cooking techniques are slightly deviated, so who doesn't know who makes them more delicious." Guo Shaohua's eyes were staring at the big screen tightly, his eyes kept moving left and right, theoretically speaking, the cooking methods of the two of them belonged to traditional cooking techniques, but in terms of the techniques of using materials, they both chose the techniques they were good at cooking.

"It seems that there is no change, but there is still a slight deviation in the efficacy, although the boiling of water caramel is slow, but it is easier to master, and the boiling of oil caramel because of the fast temperature, we must master that point, the heat is slightly difficult to control, but the color of the meat fried by the caramel is bright, and it can not only remove the greasy of the fatty meat, but also speed up the penetration of the meat layer." Wang Ming's eyes also looked at the two people above the big screen, and said softly, the cooking techniques between the two seem to be similar, each has its own strengths, but it was broken by Wang Ming's words, so that Guo Shaohua seemed to understand under the groan, and at the moment, he gave Wang Ming a thumbs up.

Under the gaze of many people, after the two of them finished frying the caramel separately, they put the pork belly with clean water into the pot, stirred it quickly, and stirred it up, and the flavor of caramel quietly spread from the position of the central cooking table.

The hook-nosed chef with caramel quickly stirred the pot, watching the caramel hang evenly on the pork belly, and with the stir-frying, all the meat pieces in the pot became a beautiful reddish-brown, then add a little cooking wine, dried chili peppers, ginger slices and water, add a little salt and pepper, and simmer over low heat.

The slightly stronger chef poured it out after frying the sugar, quickly cleaned the wok, added a little base oil to the pot, put the chili pepper and green onion garlic cloves into it and stir-fried the fragrance, then cooked cooking wine, light soy sauce and a small amount of red yeast rice water, put the fried sugar-colored pork belly into it, added a little salt and pepper, and simmered it over low heat.

The flame rose above the screen, and after the two stewed braised pork, they looked at the time separately, and came to the cooking table again, preparing another dish.

Watching the two of them take out the raw materials from the crisper box again, Wang Ming's eyes were also looking away again, on the conditioning table, the old hen, pig's hand tip, small ribs, scallops and other fresh goods were taken out, respectively, after being processed, the wok next to him was on fire again, after adding water, put the raw materials into it, remove blood and impurities, salvage it again, rinse it clean, put it into the soup pot on the side, add water, green onion ginger and cooking wine, and start to burn.

The braised pork on the low fire is constantly bubbling with subtle bubbles, and with the passage of time, a rich aroma of meat begins to waft out, and the soup in the soup bucket, after boiling, begins to use low heat to keep it slightly open, and slowly boils until the soup comes out of the umami.

Both dishes are going on unhurriedly, and the two of them walk to the cooking table again, beat the chicken breast into a puree, stir the minced meat into a soy milk shape with a cold fresh soup, and pour it into the boiling fresh soup, at which time the fresh soup will appear a wonderful landscape, and the impurities in the soup will rush to absorb on the minced meat. In about ten minutes, the balls are scooped up and discarded. This is repeated two or three times until the soup is as clear as boiling water, and this is the so-called hanging soup step in the soup.

"What kind of dish is this... It looks so miscellaneous, all kinds of raw materials are mixed and matched, it seems that it is boiling soup, and the technique of hanging soup is also very traditional..."Guo Shaohua muttered softly, unfamiliar with the dish in front of him, and Wang Ming pouted helplessly.

"This dish should be hanging soup cabbage, also known as clear water cabbage, is also a famous dish of the state banquet, the soup of the seemingly finished dish is clear, the cabbage is crisp and tender, it seems to be the simplest vegetarian dish, and just the raw materials of this pot of fresh clear soup have used a lot of raw materials such as meat." Wang Ming said softly, long before the two of them started to hang the soup, he had already recognized this dish.

"What do you mean... The raw materials of the old hen, pork ribs, fresh shellfish, etc., are all for the sake of boiling that bowl of soup and serving the final cabbage? Guo Shaohua asked with a little crying and laughing, while Wang Ming nodded with a smile.

"Do you know how much this dish sells for in a hotel with more than three stars?" Wang Ming asked softly with a smile, while Guo Shaohua shook his head with a wry smile and stretched out a finger.

"About one hundred and two..."Guo Shaohua said, sweating for the price he guessed, and as his voice fell, Wang Ming shook his head with a smile.

"The conservative price of this dish should be between one hundred and eighty-eight and two hundred and eight, and the amount of dishes is very small, and the utensils used to hold the dishes are about the same size as shark fin cups." Wang Ming said softly with a smile, paying attention to the changes at the top of the screen from time to time, and as his voice fell, Guo Shaohua was directly stunned for a moment.

"Damn... What's the difference between this and money grabbing? Guo Shaohua directly burst into foul language, even though he knew that the raw materials used in this hanging soup cabbage were complicated, he still didn't expect that the stalls on the street could be sold at such a sky-high price.

"You be quiet..."Wang Ming rolled his eyes, looked around, and found that no one was paying attention to the movement here, and then pursed his lips again, while Guo Shaohua scratched his head and smiled.

And in the whispers of the two, even they didn't know that in the position of the sofa on the right, the old man in a Mao suit next to the two soldiers seemed to inadvertently sweep over the area where Wang Ming was, and fell on the big screen again.

"Shi Lao, the foundation of these two people is very clean, I have investigated them all." Gao Bingliang stretched out his hand and took the materials that had been prepared for a long time, put them in front of the old man in the tunic suit, and said in a respectful tone, as the vice president of the National Cuisine Association, he could not find a few in the catering industry who could make him so sincere and respectful.

"Well, Xiao Gao, don't be so restrained, it's not once or twice that you come to pick people, I don't have to worry about you doing things." The old man who was called Shi Lao said softly, while Gao Bingliang nodded.

"These two people have been in the headquarters of the Culinary Association for three years, and their abilities in all aspects are still outstanding." Gao Bingliang looked at the two people on the console and said with a smile.

In the whispers of Vice President Gao Bingliang and the others, on the operating table, the hook-nosed chef took the lead in turning off the sticky braised pork flame that had been collected in the pot, and after reaching out to take the special-shaped dish placed with rape on the side, a total of twelve pieces of braised pork in it were clamped one by one, the skin was facing up, and the neat stack was placed in the special-shaped plate.

The skin of the braised pork is red and shiny, placed together in a special-shaped plate, and next to it is accompanied by a small rape after blanching, and the aroma of meat fills the room, giving people a strong sense of appetite.

"Mao's braised pork, Ge Yong finished!" The hook-nosed chef put the braised pork on the plate on the table, and at the same time, the announcement in the cooking hall quietly rang out, and then, the plate of Mao's braised pork was served in the direction of the sofa seat on the right.

"Look like this... Doesn't seem so bad! Seeing that the braised pork was placed on the table in front of him, the light above the table was suddenly turned on, revealing the figures of several of them, and the old man in the tunic looked at the braised pork in front of him with a burst of meat fragrance, and a smile was lifted on his old face, as if he was muttering to himself.

"Come on, Shi Lao, how about you taste it!" (To be continued.) )