Stir-fried pork slices are originally a salty and fresh Beijing dish, Zheng Xinwen in his youth in order to win the favor of Lori Maomei, adding a lot of sweet and sour to turn it into a sweet and sour taste of the flirtatious dish.

Although the dish that Zheng Xinwen used to flirt with his sister at the beginning was quite close to the later pot-wrapped pork, it could not be called pot-wrapped meat after all, it was just his study before he left the school.

At this moment, under the oppression of fate, the various improvement plans for charred fried pork slices are like surging rivers, constantly converging into an ocean in Zheng Xinwen's mind.

"Pork loin!"

Zheng Xinwen finally spoke!

Hao Xian also took action immediately.

Stick!

This is probably the last time he posted on this trip to the Qing Dynasty.

The apprentices scrambled to get several pieces of pork loin and handed them to Zheng Xinwen to choose.

Tenderloin is a lean meat connected to the large ribs on the inside of the backbone, this kind of meat has no tendons, the meat is delicate, easy to digest, suitable for slicing, shredding, dicing, frying, stir-frying, slipping, and exploding all have excellent taste.

Zheng Xinwen first carefully observed the color of these loins, then leaned in front of his nose one by one to sniff them to confirm whether they had any peculiar smell and fishy odor, and finally pressed them on the cutting board one by one to feel the meat texture and elasticity.

He finally chose a piece of pork loin that was pale pink, shiny on the face, free of bruising, and had a natural taste and excellent elasticity.

Although Hao Xian couldn't smell the smell or feel the elasticity, he meticulously repeated all of Zheng Xinwen's operations. In the ten years in Prince Gong's mansion, he has already developed a habit, no matter whether he copies all the cooking methods first, whether he can do it or not when he returns to modern times and touches his own kitchen.

Zheng Xinwen began to go under the knife, slicing the tenderloin into thin slices of equal thickness along the texture of it.

Hao Xian's soul shadow, which overlapped Zheng Xinwen's body, also "held" the knife with a focused face, recording the size of the slice while imitating the action.

"Length 4 cm, width 3 cm, thickness ...... 2 mm! ”

With Hao Xian's extremely focused expression, if he hadn't known in advance that he was leaning on Zheng Xinwen's cooking skills, maybe he would have thought that he had possessed Zheng Xinwen and was cooking!

Zheng Xinwen sprinkled a little salt in the bowl full of meat slices, and shouted while grasping it with his hands: "Take the hawthorn!" ”

After the apprentices brought a large basket of hawthorn, Zheng Xinwen put the salted meat slices aside for a little marinating, quickly selected a few plump and good fresh hawthorns, washed them, and put them in a pot to add sugar to cook over high heat.

Then he took the cornstarch and flour again, went back to the kitchen counter on the tenderloin, mixed the cornstarch and flour with water, and hung the batter on each slice of meat.

"Make a fire!"

Zheng Xinwen poured oil into the iron pot, heated the oil over high heat until it was seven ripe, and then put the meat slices into the oil pan and began to fry!

All you can hear is the sizzling of the slices of meat, happily tumbling in the hot oil, and the mushy skin becomes swollen.

Zheng Xinwen scooped the meat slices away from the fire and quietly observed the steaming meat slices.

"1,2,3......" Hao Xian counted the seconds for the operation steps.

When he counted to 31, Zheng Xinwen spooned it, and the meat slices fell back into the oil pot again!

"After 31 seconds, back to the pot!" Hao Xian couldn't comprehend how Zheng Xinwen controlled the heat, he could only rely on this stupid method to forcibly memorize the steps first.

After Zheng Xinwen returned the meat slices to the pot, they were fried to a beautiful golden brown, and then they were scooped up and drained again.

He then set aside the fried oil in a large bowl, leaving only a little base oil in the pan.

Shred the ginger, slice the garlic, cut the coriander, grab a handful of chopped green onions, and pour them all into the pot and stir-fry until fragrant!

Add vinegar!

Add sugar!

Add dark soy sauce!

Turn the heat over and bring to a boil!

Zheng Xinwen finished all this like a cloud, and finally came to the last step-

He took the fried slices of meat and put them in the pot for the third time!

The slices of meat are stir-fried in the sauce, ushering in the moment when they are officially out of the pan.

The huge slices of meat are spread out on the plate, and they look beautiful and tempting.

But Zheng Xinwen did not intend to stop there, he took the white sugar hawthorn that had been boiled through, and carefully placed the ruddy and crystal hawthorn on the golden meat slices, each piece of meat held a hawthorn, like gold and rubies reflecting each other.

Hao Xian watched this scene excitedly.

A great dish is born!

He didn't know if Zheng Xinwen would make pot-wrapped meat, but considering the super buff of Maomei's wife, it would definitely be no problem to come up with a dish that Russians liked.

But now Hao Xian can be sure that this is the pot-wrapped meat that the people of the Northeast will be proud of in the future!

In the original history, a year later, Zheng Xinwen, who fled Beijing for offending Xiao Dezhang, became the official chef of the Daotai Mansion in Harbin. And now, under the promotion of Hao Xian, pot wrapped meat came out a year ahead of schedule.

When Zheng Xinwen first created the pot wrapped meat, because the diners were Russians, he referred to the idea of Western food, and each piece of meat would be put on a piece of seasonal fruit, in summer it was an apple soaked in red wine, and in winter it was a boiled hawthorn, and only three or four pieces of such pot wrapped meat were spread on the small plate for each guest, which looked like Western food.

Although it is not yet the depths of winter at this time, it is impossible for him to make any red wine and apples in a hurry, so he chose hawthorn by intuition, and the sweet and sour taste of hawthorn should be able to form a perfect match with the pot meat.

Later, with the introduction of pot-wrapped meat into ordinary people's homes, the fruit gradually disappeared, and it was even more impossible to divide the meal or something, and a large plate of golden meat slices was piled up into a hill, which became a delicacy on the table of people in the Northeast to boost people's appetite.

Zheng Xinwen directly grabbed a piece of pot-wrapped meat with his hand, put it in his mouth and chewed it for a while, and couldn't help but say: "Yes, Anna will definitely like this dish!" ”

Looking at this unprecedented new dish, Zheng Xinwen took a deep breath, picked up the two plates, and walked to the lobby.

Everyone else in the kitchen couldn't resist following along, wanting to witness the moment when the dish was tasted for the first time.

"Oh, it's finally done! I just forgot to remind you that I am a famous gourmand in St. Petersburg, and if it were just ordinary delicacy, it would not impress me! Andrei said with a lot of air.

"In the past few years in Beijing, which one of the eight buildings has I never eaten? I've been here a few times, but I don't remember any food that impressed me. Peter said proudly, tilting his head.

Andre glanced at him inexplicably, then you ran over with a nerve and beat the Empress Dowager Cixi's henchman eunuch?

However, as Zheng Xinwen approached, Andre no longer had the heart to wonder about his companion's eccentricity, because his attention was attracted by Zheng Xinwen's novel dishes.

"Pot fried meat, please taste it!" Zheng Xinwen put down the plate and confidently reported the name of the dish.

"Pot, bun, meat?" The two Russian ambassadors read the wrong thing in unison.