Heat the meat and heat the pork belly, "with the skin side down." ”

"Remember that there is still plenty of moisture in the skin and the soy sauce we added earlier, so be careful that the oil splashes on your body when frying."

The skin of the meat is in full contact with the bottom of the pot, and under the high temperature, the smooth pork skin will burst up, revealing an uneven texture of the tiger skin.

At this time, turn the heat to low, cover the pot, simmer for two or three minutes, and then open the lid to observe, when the meat skin is glowing with crystal clear red, and the bottom is charred and crispy, the first step of making meat has been completed.

The pork belly returned to the table again, and Jiang Qiuqiu replaced it with a new cutting charcuterie board.

The brown side landed on the wooden cutting board, and there was a crisp sound. The meat shook lightly, and DuangDuang's on the screen, without spotlight, there was already a vote of people who couldn't stand it.

#？？？ #

#我宣布, Goo Meat has become my lifelong favorite. #

#五花肉太神奇了, I was moved to cry when I made braised meat, and I cried so loudly when I made this buckle meat! #

Everyone likes it, Jiang Qiuqiu is naturally happy.

"Okay, take out the meat, we'll cut it into small pieces and divide them in advance."

As soon as the camera turned, there were more than 20 small white porcelain bowls on the small dining table here.

Jiang Qiuqiu picked up a large silver kitchen knife with his hand and began to slice meat.

A knife cuts out a section of meat about 10 centimeters in length, makes a portion, and then reverses the meat and cuts it from the side of the skin, making a clicking sound as the bright silver knife cuts through the crispy skin.

But the knife was fast, the sound was still muffled, and the fat part was also cut. Three-color texture, full of appetite sauce red, delicate and lustrous white, revealing a slight yellow under the shop, because of frying, there will be a slight oil oozing out after squeezing.

This is the case.

When paired with—

#啊啊啊啊啊! Why give a close-up!! #

#啊啊啊啊! I'm so greedy! #

#为什么只有21个小碗, is it a sign that there are only 21 copies? Don't! #

There are 200 million people in the live broadcast room! 21 copies symbolizes at least half of the unlucky ghosts!

Chopping vegetables was difficult for Jiang Qiuqiu, so that she could still distinguish a little bit of her spirit, and replied to the barrage with a smile: "No, there are only 20 servings, and the remaining bowl at the end is used to hold the sauce." ”

“……”

It's over, and five million more unlucky ones.

In the light time of conversation, the meat was all cut.

Next is the stir-fried umeboshi dish, which has been dried and processed so that it is no longer green, and it looks wrinkled, reddish-brown, and it doesn't look like something delicious.

#这个配菜是绿叶吗? Specially designed to set off safflowers? (Make the meat taste better?) ）#

#看上去皱巴巴恶, ah......#

#我感觉我就算抢到了也不会吃这个. #

Although I haven't been sure to grab it yet, someone on the barrage has already begun to arrange how to distribute the food after I grab it, what I eat meat, my boyfriend eats crumpled vegetables, and then let him eat some meat.

Or maybe I eat the meat and my grandson eats the vegetables.

Its appearance is not good, it is not fragrant when fried, there is only a unique smell, and it is no wonder that everyone thinks it is mediocre.

But—

Jiang Qiuqiu flipped the cauldron, and a pot of dried plum vegetables fell on the plate, "Do you really not eat it?" But when it's done, the food tastes great. ”

"It has a completely different taste from meat, and when you absorb the soup of meat, you can eat it with the unique aroma of the dish and the fatness of the meat."

Everyone is a serious rebel, as soon as they heard Jiang Qiuqiu say this, they immediately said again:

Okay okay, chirp and boast, then look forward to it again!