Under the White Crane Peak shaded by green trees.

After a long-distance attack, Concubine Wen felt very tired, and wanted to sleep on the spot, but she was afraid of losing her image, so she had to fight her spirits and chat with Chaoyun to relieve her boredom.

"Sister, what year did you enter the Su family?"

"The Minnu came in in 1064, and since then it seems to have taken root, and it has been 22 years since then."

"You and I are both people's daughters, please stop calling yourself 'people's daughters', it's good to be called sisters."

"Concubine Wen is indeed as out of place as Master Su, okay."

"Do you have any children?"

When Chaoyun heard the child, his eyes turned red, and he said sadly: "I once gave birth to a son with my brother-like Dongpo, but unfortunately he died young, and he only lived for ten months." ”

When Concubine Wen heard this, she was hurt and empathized, and sighed in a low voice: "God is jealous of the talent, think of that Bachelor Su, literary and graceful, no one can match, and then look at our eldest sister Chaoyun, she is extremely smart, not enough." You can imagine how outstanding your crystallization is, and God will not tolerate such characters to flourish and grow into adulthood! ”

Hearing this, Chaoyun had mixed feelings, and he loved a few words, how not to cry about this, so he had to respond in a daze: "Maybe Concubine Wen Niangniang is the amazing interpretation flower of my Great Song Dynasty, thank you Niangniang for your pity." Chaoyun finally couldn't stop the tears and fell down hotly.

"May I ask if this is Master Su's Imperial Mansion?"

Everyone in the hall stood up and asked, "Who are you?" ”

"I am the owner of the restaurant on the edge of the Yellow River, I am Long Yunfei, and I have made a special trip today to learn from Master Su about the practice of Dongpo meat and Dongpo fish." Yunfei excitedly informed the intention of the trip.

"Come in, come in." They welcomed him in.

"Chaoyun, are all kinds of spices ready?" Su Shi asked loudly as he entered the door.

"Master Su, I'm Long Yunfei, and I'm here today to learn from you the delicious food you created, please don't hesitate to teach me." Yunfei saluted.

"Boss Long, don't come unharmed." When Concubine Wen heard this, she met her old friend, and ran out in a hurry and greeted her warmly.

"This is," Long Yunfei asked in surprise.

"This is Emperor Xu's favorite Concubine Wen." Safety lost no time in introducing it.

Friends were very excited to see each other. Yun Fei took a closer look, isn't it? happily met Concubine Wen, and sighed sincerely: "I haven't seen her for many days, and the white girl who has been in the dust all the way has been transformed into a noble princess today. ”

"Boss Long has an overreputation."

"Concubine Wen is too modest."

"This time the sky is far away, isn't it too hard for the mother? Do you discuss poetry and books with Master Su, or learn about Dongpo cuisine? ”

"It's a bit of both."

"I was doing carp food business on the banks of the Yellow River, but I didn't expect that after a year and a half, the local diners were tired of the delicious and authentic Yellow River carp, as if they had discussed, it can be described as 'cold in front of the door', I pondered and pondered, and felt that I should take an eclectic cultural route, so I kept learning the food culture of various places."

Long Fei was afraid that Su Shi would be unhappy, so he hurriedly corrected: "But I first decided to learn the famous dishes of the great writer Bachelor Su. ”

"Oh, I see!" The beauties and warriors responded in unison.

"What delicious food can the old body have, and dare to travel from afar to visit and study?" Su Shi asked with a smile.

"Your old name is a well-known brand, don't you know that your Dongpi Dongpo fish has long been famous?"

"Xianggong, patronizing the conversation, is your hand sour?" Chaoyun took the fresh fish and meat.

"Master Bachelor is tired, you are always resting, and you are only responsible for commanding." Yun Fei answered briskly.

Concubine Wen summoned all the sisters and warriors to surround Su Shi and Yunfei, forming a beautiful pattern like a rainbow.

Long Yunfei invited Bachelor Su to sit down, and listened to Bachelor Su's instructions on "delicacies" while drinking tea.

"First of all, we should choose good meat, multi-layered, skin-bearing pork belly with tight meat."

"Well, as the saying goes, it's hard to be strong." Yun Fei took a closer look at the meat, felt that it was in very good condition, and agreed.

Yun Fei quickly tied his apron and "cut the pork into squares as long as two index fingers, and tied them into a cross knot with a thick cotton rope, and tied them face down. "The beauties came forward to help.

"Put half a bowl of oil in a frying pan, put the skin of the meat side up, slowly fry the fat over medium-low heat, and take out the meat pieces for later use."

Chaoyun washed a large casserole, spread a bamboo net at the bottom of the pot, she introduced that this would prevent the meat from burning, and then put chives and ginger slices on the bottom of the pot, spread the fried meat pieces on the pan, and put two handfuls of rock sugar and a small bowl of water in the wok.

"Please burn the rock sugar on low heat until the rock sugar dissolves, the pot is smoking, the rock sugar turns dark brown, add a small cup of water after cooling, reheat the sugar to boil into brown syrup, add the syrup water, a small cup of Shaoxing wine to the pot. Pour in a large bowl of water, water to most of the pork, cover and bring to a boil, then turn to low heat and simmer for about half an hour. ”

Concubine Wen thought it was done, but she didn't expect that two quarters of an hour later, Master Su continued to instruct Yun Fei to turn the pork over and continue to simmer it with the skin facing down. After about 3 quarters of an hour, flip it over again and simmer until only the bottom of the pot remains.

Finally, please put the pork in a large bowl, pour in the remaining soup, put in the red dates cut open, and then pour in a small cup of Shaoxing old wine, boil water in the pot, and put the meat on the covered fire and steam for half an hour.

Concubine Wen wanted to never forget, but she didn't expect to see such a cumbersome procedure, and suddenly remembered that she was dizzy, so she didn't remember it anymore, so she had to ask her sisters to remember it carefully, and when the bachelor had nothing to do, she asked him to write the process on paper in detail, and then called the imperial chef to study.

Chaoyun had already steamed the rice on the side.

"If you have friends from afar, how can you be without wine?" Su Shi was like a child, trotting all the way to take out the Luofu Chun, Zhenyi Wine and Huizhou Famous Wine Wanhu Spring Equinox three times, and gently put them on the dining table.

Long Fei asked in surprise, "Could it be that these wine lords brewed it himself?" ”

"Brewing wine privately, but it's a violation of the king's law!" Thunder asked with concern, puzzled.

"Yes, the government has set up liquor management institutions, breweries and liquor sales workshops in various towns and towns, and it is forbidden to make them privately, but Laoshen, the gateway to eastern Guangdong, is an exception, so the place is located outside the mountains, and the miasma is very harmful to the people, so the Song Dynasty court is particularly generous to people outside the mountains, allowing the people to brew wine and use alcohol to drive away the miasma. Huizhou's liquor industry is very developed, the materials used are rice, wheat, osmanthus, pine flowers, etc., and the famous liquor varieties are osmanthus wine, Wanhu wine, Luofu Chun, Zhenyi wine and so on. I often deal with Mrs. Lam, who is a professional in making and selling wine. Su Shi knows everything and says everything.

"Dare I ask you, sir, have you ever written a poem about fine wine?" Concubine Wen asked with interest.

"All households in Lingnan are in spring, and there will be secluded guests." Su Shi groaned. (Su Shi's own note: "Lingnan Wanhu Spring", the name of the wine.) ﹚

He went on to add: "As soon as I stepped into Huizhou City, my warm and friendly elders entertained me with locally brewed Wanhu Spring Wine. ”

"In order not to hurt the stomach and intestines, I propose that everyone eat the food first and then taste the wine." Su Shi proposed, speaking with concern.

The long-awaited Dongpo meat is on the table, looking at the thin skin and tender meat, the color is red and bright, and I can't wait to eat a piece, and I suddenly feel that the taste is mellow and thick, crispy and not broken, fragrant and glutinous but not greasy.

After a few chopsticks, everyone expressed their praise and eagerness to "see the sages and think together", and decided to learn this trick.

The third sister also felt that the process was complicated, and couldn't help asking: "Is there a short formula to summarize the secret of making Dongpo meat?" ”

"Please don't laugh, the old man once compiled "Stew Song", the content is 'Huangzhou good pork, the price is as cheap as dung. The rich refuse to eat, and the poor do not understand how to cook. Slow fire, less water, firewood flame can't smoke, when it is ripe do not urge it, when the fire is enough, it is beautiful. Note: 罨, the sound is the same as "eye", the meaning of covering.

"It's a good story, 'everything works out naturally.'" Concubine Wen praised warmly and sent the last piece of meat to Chaoyun's bowl.