The envoys of the Shen State entered the territory of the Yan State.

"Hehe, you are Zhong Tianzheng?"

Zhong Tianzheng still couldn't believe it, his vigilance was like child's play.

"Yan Feifeng, I have admired the name for a long time. Zhong Tianzheng had no choice but to say hello.

"Don't talk nonsense, hum, let's see the real trick under your hands. ”

Zhong Tianzheng only saw Yan Feifeng cooking: "It belongs to the special dishes of the Jiangnan region, which comes from Hui cuisine, and is now the local cuisine of Shanghai." One of the representative dishes of Hui cuisine, Suzhou cuisine and Hangzhou cuisine. The taste of this dish is salty and fresh, the soup is white and the juice is thick, the meat is crispy and fat, the bamboo shoots are crisp and tender, and the umami is strong. It is mainly a soup cooked with spring bamboo shoots and fresh and salty pork belly slices. "Pickled" means marinated salted meat, "Xian" means fresh meat (chicken, hooves, short ribs, etc.), and "Tu" means simmered over low heat. Pork ribs/hooves/chicken, spring bamboo shoots, bacon meat. The taste of this dish is salty and fresh, the soup is white and the juice is thick, the meat is crispy and fat, the bamboo shoots are crisp and tender, and the umami is strong. ”

Zhong Tianzheng thought to himself: "The main ingredients are pork rib meat (pork belly) (200 grams), spring bamboo shoots (125 grams), bacon (200 grams), shallots (10 grams), rice wine (5 grams), salt (4 grams), monosodium glutamate (2 grams)

Wash the pork belly, cook it and cut it into pieces, wash the pork leg and cut it into pieces; Use a casserole, add water, pork pieces, and salted meat pieces to the pot, and boil them over high heat; then add wine and green onions, change to medium heat and slowly simmer until the meat is half cooked, then add bamboo shoot pieces, salt, monosodium glutamate, continue to cook thoroughly, skim off the foam, and remove the green onion segments. ”

This dish needs to be simmered slowly over medium heat, not high heat, otherwise the meat is not easy to crispy and easy to age. If you want to make the soup white, just leave a little oil, (do not skim the oil) and turn it off over high heat. This is the most advanced way to do it. After all, it's not crucian carp soup. The best way to do it is like making stock. That is, after it is about to boil, bring it to a slight boil over low heat. It is crystal clear when it is done. At first glance, the yellow bamboo shoots and the red meat are in sharp contrast, but when you taste it, it is completely different from what you imagined, and all the umami flavor is presented in the soup. Do not cover the pot. If you see a large soup bucket with a lid on it in a hotel kitchen, it's definitely not soup stock or anything like that. The top of the soup is "fresh". There is more water than the ingredients, and the meat and bamboo shoots are submerged, and there is a lot more. Otherwise, even if it is slightly opened, it will make the soup cloudy. On the other hand, submerging the ingredients with water can also help keep the temperature uniform and not cause the ingredients above to dry out due to the heat. Even if the oil is skimmed, the fresh salted meat should be removed from the water (high heat) before putting it in the pot to remove the blood foam impurities and wash it. The second time the pot should be boiled after the water is boiled, and then turn to low heat after the soup is slightly boiled, and the oil foam can be skimmed out every about half an hour. This method not only preserves the freshness of the soup, but also keeps the soup beautiful, and does not make the dish greasy like the usual method.

Zhong Tianzheng thought to himself: "The main ingredients are spring bamboo shoots and pork (the tip of the back buttocks). The adjuncts include ham and ginger. Seasoning salt spring bamboo shoots cut in half, twist the bamboo shoot shell, the bamboo shoot core will easily fall off. Slice the spring bamboo shoots and boil to remove the astringency, remove and set aside. Cut the ham into cubes, put it in a soup pot and simmer for 1 hour. Add the sliced pork hind leg sandwich and simmer together with ginger slices for 1 hour. Remove the noodle soup from the oil slick and foam. Add the bamboo shoots and simmer together for half an hour. 3 spring bamboo shoots, 450 grams of pork belly, 120 grams of hometown bacon, and 30 grams of green onions. 5 grams of ginger, 50ml of 5-year-old Huadiao wine, and an appropriate amount of cooking wine to prepare materials. Wash the bacon and cut it into cubes or thick slices, tie the green onions into knots, and slice the ginger. Start by cutting the pork (you can use the hoof or the pork belly) into large pieces. Add cooking wine to a boil and remove the blood. ”

Yan Feifeng peeled the spring bamboo shoots to remove the old roots, cut the hob pieces, and blanched the water. Except for the spring bamboo shoots, put all the ingredients in the casserole, under the lid, and press the chopsticks to prevent spillage. Bring to a boil over high heat, reduce heat to low and simmer for 1 hour. Put the spring shoots in a casserole and continue to cook for another 30 minutes, seasoning according to taste. You can also add tofu knots and sprinkle with shredded ham if you like. The salted meat already has a salty taste, so if you have a light mouth, don't add salt, you can add salt while you taste it. No matter what soup you make, you should add enough water at once. Sit on the pot and light the fire and put in a little lard, fry the cinnamon to make the fragrance, then put in the green onion and ginger and stir-fry, add cooking wine, soy sauce, sugar, salt, chicken essence, pour in the broth and boil, turn to low heat and cook for 20 minutes; pour the boiled soup into the bowl, sit in the pot to cook the noodles and drain the water, put them in the soup and mix well, sprinkle with cucumber shreds and chopped green onions.

Zhong Tianzheng said: "Noodles, oil, dark soy sauce, chicken essence, salt, green onions, sesame oil, fresh soy sauce." Prepare the ingredients. Bring the water to a boil, add some oil, salt, and cook the noodles below. Remove the noodles, cool them in cold water and put them in a large bowl. Heat the oil in a pan, add the chopped green onion and stir-fry until fragrant, pour into a small bowl. Use green onion oil, fresh soy sauce, dark soy sauce, vegetable oil, sesame oil, chicken essence, and mix into a sauce. Stir the noodles with the sauce and combine. Sprinkle with chopped green onions. 250g noodles, 2ml light soy sauce with an appropriate amount of chives, 2ml of dark soy sauce, appropriate amount of oil, a little salt and shallots, wash with light soy sauce and dark soy sauce 1:1 and set aside. Cut the chives into sections, leave the white part of the green onion uncovered, put the cold oil in the pot, fry the green onion section until browned, and then add the light soy sauce and mix the sauce. Boil the water in the pot to cook the noodles, drain the water from the pot and put it in a bowl or plate after the noodles are cooked. Scoop two spoonfuls of scallion oil and mix well with the noodles, serve on a plate and enjoy. ”

Yan Feifeng thought as he did it: "If you want to add dried shrimp, the dried shrimp should be soaked in water for about 20 minutes. The fruit does not have chives, and it is also possible to use the white onion of the green onion and cut it into shreds. But it's still made of chives that is more authentic. Ingredients: 500 grams of flour. Excipients: 300 grams of pork. 2 teaspoons of salt, 2 green onions, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, 100 grams of shallots, 350 ml of vegetable oil, 1 tablespoon of sugar. Put 500 grams of noodles with 2 grams of salt and mix them into a hard dough with cold water, knead them until smooth, wrap them in plastic wrap and let them rise for half an hour. Make scallion oil during the resting period, take the green onion white for later use, and clean the green onion for later use. Cut the green onion into white shreds, and cut the shallots into sections for later use. Pour enough vegetable oil into the pan. Boil the green onion in 8 heat, turn to medium-low heat and slowly boil, about 20-30 minutes, boil the green onion until browned, remove the green onion, and leave the green onion oil. Shred the lean pork and stir-fry the shredded lean pork in scallion oil in the pan. Add 2 scoops of dark soy sauce and 1 scoop of light soy sauce. Add another 1 tablespoon of sugar and 1 spoonful of cooking wine. ”

I saw Yan Feifeng say: "Put in 1 teaspoon of salt (about 2 grams), continue to boil over medium heat until the fragrance is dispersed." Press the noodles with a dough sheeter and cook. Cook and take out and put it in cold boiled water to cool, mix in the boiled scallion oil juice, put some shredded meat and the green onion taken out when the scallion oil is boiled and mix well. You must be patient in boiling scallion oil, and slowly boil it over medium-low heat to make the scallion oil overflowing. 2 taels of noodles, a handful of green onions, 4 tablespoons of soy sauce, and an appropriate amount of salt. Cut the green onion into sections and set aside, wipe off the water, otherwise it will fry in the pan. Pour the salad oil into a pan and heat slightly until warm. Add the chopped chives. Boil the scallion oil over medium-low heat, remove the green onion segments, and pour the oil into a bowl for later use. Cook the noodles until they are slightly firmer. Boiled noodles are cooled and drained. Add 1 tablespoon of scallion oil and add some fried dried shallots. Drizzle with soy sauce and mix the noodles well. Garnish with some green onions. If you add a small amount of salt to the pot to cook ordinary noodles, the cooked noodles will not be mushy. ”