In the traditional sense, Dongpo meat generally refers to the simmered meat of Zhejiang cuisine with a strong flavor and rich juice, thin skin and thick meat, and as the hometown of Dongpo monks, Sichuan cuisine is also not specialized, and there is also a food of the same name, braised pork. The Dongpo meat in Zhejiang cuisine and Sichuan cuisine is very different due to the different eating habits and cooking styles of the two places, so the focus of the taste is also different, such as the salty and sweet of Zhejiang cuisine, and the spicy taste of Sichuan cuisine, which are well reflected in this Dongpo meat of the same name.

Legend has it that at the end of the Northern Song Dynasty, when the party struggle was at its most intense, the political enemies of the Dongpo monks presented the menu of restaurants in Hangzhou * Zhou City to the emperor, falsely accusing it of the three words of Dongpo meat, saying that the people of Hangzhou * Zhou hated to eat its meat, and Su Dongpo was degraded. This allusion is widely circulated among the people, and its authenticity is also difficult to test, however, because of this allusion, Dongpo meat has become the world's most famous dish in Hangzhou * Zhou City, and its political enemies know what kind of mood they have, and in contrast, the eponymous dish in Sichuan cuisine, there are not many people who know.

Today's manager of Jialu Tianhai store recommends the dish, which is this Zhejiang dish Dongpo meat. The Dongpo meat of Zhejiang cuisine actually has to go through two processes of simmering and steaming, and if you add the raw and cutting, seasoning, and changing and coloring between simmering and steaming during the preparation period, a series of processes are quite complicated.

When Qin Feng changed into kitchen clothes and came to the kitchen, all the manpower in the three areas of cutting, lotting, and steaming in the kitchen room were already waiting, and everyone was standing solemnly, just waiting for Qin Feng to give the order to start acting.

"Why are you so close to the enemy? It doesn't take so many people. Qin Feng smiled and waved his hand, indicating that he didn't need a helper, but having said that, he didn't need a helper for cutting, loading, and steaming, but needed a porter in the cold storage to help him.

"Cold storage porter?" Mao Wei was stunned for a while, he was also a chef, and he couldn't figure out what to do with a cold storage porter to make a dish of Dongpo meat.

In the dual-temperature cold storage in Jialu's kitchen, Mao Wei personally selected the best pork belly in a constant temperature refrigerator at 4°C all year round, and he tried to ask, "Is it just to move the meat out of the refrigerator?" "If that's all there is to it, you don't need a special cold storage porter to operate, just a few apprentices can do it.

"Not only that, but you also need to use the freezer...... Qin Feng shook his head and said.

"Okay, I'll call someone."

While Mao Wei was going out, Qin Feng took out his fragrant wood kitchen knife, which was no different from ordinary kitchen knives except for its dark black color. Just as he did the first time he used the Jixiang wood frying spoon, today is the first time to use the Jixiang wood kitchen knife, and he didn't dare to slack off.

The blade was 2 centimeters away from the end of his nose, and he slowly closed his eyes, and his mind came to mind the old man who had encountered porcelain and faked a fall on the road, the old man was very thin, almost the same as the skinny bones that his grandfather had emaciated when he was dying. "Hey......" Qin Feng sighed lightly, his wrist was flipped, and the back of the knife was facing the end of his nose, at this time, his gloomy mood suddenly became sunny, the deceased was gone, his grandfather had passed away, the natural law of birth, old age, sickness and death, this was a helpless thing, but the old man might be able to get rid of the trouble of illness in the end because of Xiao Yueyue's help.

Well, helping others is really the foundation of happiness. He was happy now, so he shouted, "Pork belly ......."

The cold storage area responded with a bang, the door of the cold room of the double-temperature cold storage was opened, and the rows of stainless steel drawer-type refrigerated trays were neatly placed, and the porters who had been waiting for the time were like hard-working worker ants, pulling out the refrigerated trays in turn and heading towards the cooking area where Qin Feng was.

The meat is cold and fresh meat, and the selection of ingredients is personally checked by Mao Wei, even so, when Qin Feng picks up a piece of pork belly, he still holds it and puts it on the tip of his nose to sniff it lightly to ensure that there is no uncastrated * cut male meat mixed with it. Uncastrated* boars synthesize a chemical called fromones in the gao pills, and the fromones, which settle in the fat, are released by heating, creating an extremely unpleasant urine smell. However, it is very strange that the smell formed by Flomont varies from person to person, some people smell nauseous, but some people can't feel the smell of urine at all, Qin Feng is worried that Mao Wei belongs to the latter type, so he is not at ease to check again.

After smelling it, Qin Feng dared to really be sure that the quality of this batch of pork was okay, he shaved the remaining pig hair on the pig skin, and threw a whole square of meat into the boiling water to raw, the so-called raw, in fact, is a more general statement, not the literal meaning of "cooked", but let the raw pork boil in boiling water to produce the foam, this foam is the protein generated after the blood water and free protein in the pork are heated, its taste is fishy, and not draining it will affect the quality of the meat. Because the foam is a layer of white dirt floating on the surface of the water, there is a very vivid saying in the folk that "going to live" is called "out of the white water".

After the white water, the pork belly was fished out of the boiling water, and Qin Feng stirred up the large square meat with cold water again, so as to make the meat more tight, so that it would not be boiled for a long time and crumbled into mud.

Next, it is the cutting time that Qin Feng pays the most attention to, and if his Dongpo meat wants to be different from others, he can only work this step of the process.

He took a kitchen knife in his hand and made a slight gesture on the skin of the meat, silently calculated the length, and then cut off the corners of the square meat, so that the cut looked more flat, this process is more like grinding, after grinding, the front of the large piece of pork belly becomes a cube of 15 centimeters in length and width, and then, he made a tic-tac-toe knife on the pork belly, cutting the large piece of meat into small pieces of five centimeters long and wide.

"He is very particular about his knife...... Also, his knife is also unusual...... "Mao Wei was discussing with Mao Ying in a low voice, the usual Dongpo meat cutting, the operation between cutting and matching is to cut off one strip and cut it into several pieces, so reciprocating, because in the cutting process, the fat and protein in the gap will cause the viscosity of the knife body, and it is difficult to cut a tic-tac-toe knife like Qin Feng without sticking to the knife body. Therefore, if the shape of the cut pork belly is as complete as a large piece, it must be put together manually, not like Qin Feng, after the tic-tac-toe knife is completed, the appearance of the large piece of pork belly is almost invisible.

Mao Ying basically agrees with Mao Wei's statement, if it is not the material of the knife, it is his technique, of course, it is more likely to be both.

Qin Feng was basically satisfied with the cutting of the first piece of meat, but he didn't mean to process this first piece, but placed it next to it as a reference, and the next thing was the real cutting time.