Just do it, since it was decided to make braised pork, Lin Xiaoxiao immediately began the follow-up preparations.

What Lin Xiaoxiao is going to make this time is the classic Shaoxing braised pork. The characteristics of Shaoxing braised pork are that the taste is not strong or light, the taste is not fat or greasy, everything is just right.

Of course, if you want to make this braised pork, Lin Xiaoxiao must be very careful and cautious from the beginning of the preparations. After all, ingredients are the foundation of a dish, and if you don't even pass the ingredients, then you don't need to think about the subsequent taste.

Fresh pork belly, dried chilies, garlic, star anise, shallots, a bowl of Shaoxing wine, dark soy sauce, rock sugar...... After taking inventory of these ingredients, Lin Xiaoxiao began the follow-up production.

She first cut all the pork belly into pieces of similar size, and then Lin Xiaoxiao boiled water in the pot and poured all the pork belly that had just been cut into it.

After the pork belly had been tumbling in the hot water for about a minute or two, Lin Xiaoxiao took advantage of the spare time to cook the meat and began to cut the shallots.

After the four shallots were cut in half, the cut pork belly was almost ready.

Lin Xiaoxiao fished out the pork belly, and then turned off the heat.

After passing through the boiling water, the color becomes a little white, but because it is not completely white, there is still a little red in this white.

Lin Xiaoxiao poured a little oil into another pot, and then put down the garlic, dried chilies, star anise, and rock sugar, and stir-fried them with the pork belly until fragrant.

The pork belly is already rich in fat, but when it encounters a hot fire, the oil is naturally fragrant. And because of the assistance of various spices, after a while, a rich aroma rose in the pot.

In this aroma, a thin layer of dense sweat has already appeared on Lin Xiaoxiao's head.

After stir-frying again for a while, she added a large bowl of Shaoxing wine to the pot, and then typed in the dark soy sauce and salt, and when these condiments were all added, Lin Xiaoxiao put the two handfuls of shallots that had just been cut in the process of boiling pork in the pot.

The aroma of the meat is strong, and after the shallots, it is even more fragrant. After continuing to stir-fry in the aroma for a while, Lin Xiaoxiao did not change the heat, but added warm boiled water to the pot that had just covered the amount of meat.

As soon as the warm boiled water was added to the pot, the sizzling sound of oil was gone.

All the spices and large pieces of pork belly were constantly boiled in the pot, and at the end, Lin Xiaoxiao covered the outside of the pot. After she continued to simmer over medium-low heat for nearly an hour, the aroma of the meat was so strong that it filled the kitchen.

An hour's firepower is enough for this Shaoxing braised pork.

Seeing that the time was ripe and the aroma of the meat was strong enough, Lin Xiaoxiao turned off the heat and opened the lid.

I thought that the aroma of meat at this time was strong enough, but when Lin Xiaoxiao opened the lid of the pot, there was really a strong aroma of meat. The aroma of this meat is sweet and mellow with meat, which makes people completely unable to take their steps off.

Even Lin Xiaoxiao, as a chef himself, couldn't help but smell a few more times.

Now that the pork belly is cooked, all that's left is the final plating.

Although her pork belly is stewed soft enough, each piece of pork belly still presents a plump cube shape. Lin Xiaoxiao stacked the stacked pork belly one after another on the plate, and after neatly arranging it into a plate, then sprinkled with a thin layer of chopped green onions.

The large brown pieces of meat are covered with a thin layer of green onions, just looking at it, it makes people feel that their appetite is greatly increased, not to mention that the aroma is so strong.

After making this dish, Lin Xiaoxiao immediately began the preparation process for the next dish.

After having braised pork, Lin Xiaoxiao thought about it again and again, and prepared to make a dish of cumin mutton. Similar to braised pork, the process of making cumin lamb is also very simple.

Not only is it simple, the taste of the lamb itself is very strong, and with the addition of cumin, the finished product can be said to be absolutely mouthwatering.

According to the usual practice, Lin Xiaoxiao still prepared all the ingredients and ingredients needed to make cumin mutton.

With almost seven taels of mutton, corn starch, cooking wine, white pepper and cumin powder, and the necessary chili powder, all these ready, Lin Xiaoxiao began her production process.

Similar to the steps when making braised pork, this time, Lin Xiaoxiao also cut the lamb into pieces first.

Because it is a monster that makes cumin mutton, the pieces that Lin Xiaoxiao cut into should not be too large. She was meticulous in her movements, cutting each piece of lamb into pieces that were a little bigger than her thumb.

After cutting the mutton pieces, Lin Xiaoxiao stacked the cut mutton pieces in a bowl.

Corn starch, cooking wine, white pepper, and cumin powder, after the mutton is all cut, Lin Xiaoxiao adds these seasonings to the bowl and marinates them together.

If you want to make cumin mutton, then it can be said that these seasonings are all indispensable. After preparing the seasoning, Lin Xiaoxiao heated the pot.

When white smoke began to come out of the pot on the stove, Lin Xiaoxiao poured two spoonfuls of oil into the pot.

These two spoonfuls of oil, in fact, are also skillful.

The amount of oil can not be determined arbitrarily, it is determined according to the amount of oil contained in the mutton itself. Because Lin Xiaoxiao chose the thigh meat of the sheep, the amount of oil was a little less, so she added two spoonfuls of oil. If it is a fat sheep, then the amount of oil to be added should be appropriately reduced.

After putting an appropriate amount of oil in the pot, Lin Xiaoxiao put mutton in the pot again.

As soon as the lamb is put into the pot, the aroma immediately comes to the nose. Taking advantage of the strong aroma, Lin Xiaoxiao began to stir-fry vigorously. Lamb is not easy to cook, and if you want it to be cooked evenly, then the stir-fry process must be extra forceful.

Of course, it's not just as simple as using force, after a few pads, waiting for the color of the mutton in the pot to completely change color, Lin Xiaoxiao continued to add seasoning to the pot.

Knowing that Lu Hongshen couldn't eat spicy, but for the taste of cumin mutton in the final product, Lin Xiaoxiao still added a little chili pepper to the pot.

After all, chili peppers are used to enhance the taste, and without chili peppers, the taste of cumin mutton will not be reflected to the fullest.

After putting the chili peppers, Lin Xiaoxiao finally added cumin grains to the pot, put all the two together, turned on the fire, and Lin Xiaoxiao continued to stir-fry.

Since the mutton is already cooked, no matter how much it is stir-fried, it will only make the meat quality of the mutton old, so in this stir-fry process, Lin Xiaoxiao pays great attention to the control of time.

When she almost felt that the taste of chili pepper and cumin grains was enough to melt into the mutton under the effect of fire, Lin Xiaoxiao turned off the heat and took advantage of the heat to bring out the mutton.

The mutton that has just come out of the pot has clear grains, and the fragrance of mutton is incomparably wanton.

Just smelling the rich aroma in this pot is enough to make people salivate.