The cooking squad leader heard the conversation between Meng Chuan and the political commissar Gao, and asked curiously: "Director Meng, what kind of great ability does that young man outside, I see that the political commissar is so nervous." ”

Meng Chuan couldn't explain to the cooking squad leader, so he simply waved his hand, "Don't ask, give me the meat." ”

When the cooking squad leader heard that Meng Chuan was unwilling to speak, he hurriedly shut up, he knew the confidentiality regulations, and he should never ask what he shouldn't ask.

The pork belly brought by the cooking squad leader this time is really good, it is very carefully selected at a glance, and the three layers of meat are fat and thin, especially the pork skin, which is crystal clear, and must have been processed.

"Old cook, did you get this meat in advance?"

The cooking squad leader smiled, "When I went over just now, the meat hadn't been completely thawed, and I was idle anyway, so I scraped the pigskin, how about it, Director Meng, my knife skills are not bad." ”

Meng Chuan nodded, "Yes, yes, you can see that you have a foundation, you have a heart." ”

Since the pigskin has been processed in advance, Meng Chuan is more relaxed and does not need to scrape the pigskin. When making braised pork, the pork skin cannot be thrown away, but there is hair on the pork skin, and if it is not cleaned up, it will definitely not be eaten.

Like usual, if Meng Chuan is nervous about time, he is not used to shaving, but directly heats the pot, then heats the pig skin up, kneades it twice, and the lard is refined at once, so that the hair is not only clean, but also can refine the pot.

Ordinary people think that Meng Chuan, you have nothing to do, but as long as you can use pig skin to cook, you are used to refining pots.

This habit is indeed not used by ordinary people, but people who cook often will maintain such a habit, usually the iron pot is heated unevenly, and it is easy to rust when it dries, and it does not look mellow at all.

But if you often look at the pots of those chefs, you will find that their pots, even if they don't put oil, look dark in the pot, and at first glance they are good pots, which is the result of frequent pot making.

Some people will think, what age is it now, and you still use iron pots for cooking? We're all non-stick, smokeless pans.

That's right, it's best to use a non-stick pan to make it easier to clean, and to heat evenly in the pan, making it safer to stir-fry.

But to be honest, if you want to fry the dishes fragrantly, the iron pot is the best, if you don't believe it, you can go to the back kitchen to see, most of them use iron pots.

And don't think that the price of their iron pot is cheap, the price of a hand-made iron pot is really not much cheaper than a non-stick pan.

If a chef makes the pot, you can just beat an egg, and the egg can be scooped out at any time without sticking to the pan.

Eggs are a rather sticky ingredient in the pan, and if you don't put enough oil, the egg whites can easily stick to the walls of the pan.

A cooking soldier, in addition to the knife skills must be mastered, the hardware must also be good, kitchen knives, iron pots are a must, generally these two things, the chef will not let others touch.

Now let's start cooking.

This time to make braised pork, there are many ways to make braised pork, Meng Chuan estimates that there are twenty or thirty ways to do it, since this is the case, then Meng Chuan chooses people to eat braised pork most often, home-style braised pork.

First, cut the pork belly into pieces, the size of the cube should be two centimeters square, the big ones will cook slowly, and the small ones will be easy to cook

In fact, Meng Chuan can often see large pieces of braised pork five or six centimeters square, which is more like Dongpo meat, although Dongpo meat is delicious, but the block is too big, it is inconvenient to eat, and it is more greasy, even if you are good at cooking, you are fat but not greasy.

But when people see braised pork that is five or six centimeters square, or even ten centimeters square, they will feel that there is too much fat.

After the meat is cut, the next step is to start blanching, because the meat is small, so there is no need to boil the pot under cold water, and the water in the pot is just right to boil.

There will be a pot of hot water boiling in the kitchen at any time, which is more convenient for cooking and soup, so Meng Chuan directly borrowed some water from the hot water pot next to him, which can save a lot of time.

The water in the pot is boiling, Meng Chuan poured the pork belly pieces into the blanching water, at this time you can put some cooking wine to remove the fishy, but the general breeding pigs, the pork belly basically has no fishy smell, so you can also leave it out.

If you are used to putting cooking wine, you can put less at this time, because the meat is not fishy and you put too much cooking wine, the taste of the ingredients will be changed, and it will not taste good.

Blanching time is about 2 minutes.

Blanch and take out, the pork belly pieces have basically been formed, and at this time, the meat quality of the pork belly pieces can be tightened after passing through the cold water.

Everything is ready to go, now it's time to start doing it officially.

Heat the oil.

Don't worry about putting rock sugar to color when the oil is hot, we have to fry the pork belly, and we have to refine some of the fat oil, otherwise how long to cook, the fat will still feel greasy.

The stir-fry time can be a little longer, as long as the surface of the pork belly pieces is slightly yellow, you can add the seasoning at this time.

After the rock sugar is boiled, you can add ginger slices, green onions, star anise, red peppers, cinnamon and bay leaves.

In the stir-fry, the pork belly is not afraid of stir-frying, because there is a lot of fat in it, no matter how you stir-fry, it will not be paste, at this time you can even stir-fry a little longer, and you can see that the fat of the braised pork is smaller, and it is not too late to turn off the fire.

The braised pork is stir-fried, the last step is to stew, if the time is long, Meng Chuan is very recommended to put it in a casserole to stew, simmer it slowly over low heat, stew it for two hours, and then out of the pot, you will find that the braised pork stew is quite rotten, especially attractive.

If you have a short time, you should put it directly in the iron pot and stew it, because the water in the iron pot evaporates quickly, so it can be stewed for about 40 minutes.

When everyone is stewing, it doesn't matter if the water can be completely braised pork, and even one or two more knuckle water, to put it bluntly, the longer the stew, the better the meat.

Meng Chuan has less time here, so after stir-frying the braised pork, he poured water directly into the iron pot and stewed, and the amount of water was just over the braised pork, about a centimeter more.

When the water boils, you can turn to medium-low heat and simmer slowly, and when the last ten minutes are over, look at the amount of water in the pot, if there is still more water, you can boil on high heat.

The water vapor of the iron pot evaporates very quickly, as long as the fire is turned on, no matter how much water is in, the speed of decline is also very fast, at this time, you must pay attention, do not go to other places to wander around, in case of pasting the pot.

Otherwise, if the braised pork that has been made for hours is boiled because the water is boiled, the meat will be boiled, and the gains will outweigh the losses.

If there is not enough water, then it is better to simmer on low heat, and wait for the last two minutes to turn on the high heat to reduce the juice.

The degree of juice collection is also very simple, as long as you see that the water in the pot is boiled dry, there is some sticky sugar water left, this time is just right, immediately turn off the heat and remove from the pot.

At this point, a plate of home-cooked braised pork with attractive colors is complete.