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Considering that although the dish of braised pork is very popular, it takes a lot of time to cook, and after Jet Li bought the meat back, Li Anran just groaned a little, and decided to make two other meat dishes that are more time-saving and delicious at the same time.

Seeing that his young master was about to start to display his exquisite cooking skills again, Wang Liu, who was in charge of the wine shop and the Li family's kitchen, naturally would not miss a good opportunity to learn, and even Qin'er and Ke'er were sent to the kitchen to help by Li Su's who heard the news.

After telling the two Lori maids to prepare the seasonings such as green onion and ginger first, Li Anran divided the generous, three-layered, outermost layer with three fingers, and the best pork belly weighing more than ten catties into two pieces.

Some of them were cut into long strips about three finger widths and thrown into warm water to soak the flesh with blood and dirt. After the other part is cleaned, it is directly handed over to Wang Liu to cut into small pieces with a knife, and then beaten into meat with the back of a knife.

Taking advantage of the time to remove blood foam and beat the meat, Li Anran selected some suitable medicinal materials from the Changchun Hall before, such as star anise, cloves, peppercorns, etc., and wrapped them together in white gauze according to different proportions.

At this time, the green onions and ginger on Qin'er and Ke'er's side had also been cut into enough portions. looked at the pot where the meat was boiled, and found that the blood foam and dirt in it were almost gone, so Li Anran took out the five meat strips that resembled a cuboid inside.

After washing the meat strips with cold water, Li Anran did not rush to do it, but talked about the ingredients, knife seals, heat and seasoning and other requirements required for the meat he planned to make as a face for everyone in the kitchen.

Replace it under normal circumstances. If you want to cook a good dish, you can't master it just by listening to the master chef tell you once. But Li Anran has the unique cheating device of divine thoughts, so after finishing speaking, everyone, including Li Su, found that they not only wrote it down, but also seemed to understand it.

Hui Guo Pork is a special dish of the main space-time celestial dynasty, which is a traditional dish of cooking pork in Sichuan cuisine of the eight major cuisines. It is also commonly known as boiled pot meat, but it is not difficult to make.

The characteristics of the meat are unique in taste, red and bright in color, fat but not greasy. And the so-called back to the pot means to cook again.

As a traditional Sichuan dish, although it seems that it is not difficult to cook, it has a very important position in the main time and space Sichuan cuisine. Pork will be the first choice of dishes.

Even this pot meat has been considered the head of Sichuan cuisine and the embodiment of Sichuan cuisine for a long time.

Of course, the reason why it is so famous, the most important thing is that the meat is full of color and fragrance, and the color is eye-catching. At the same time, it is also the best choice for meals.

In fact, the origin of the dish is inseparable from the folk sacrifice.

In the past, no matter whether the people's living standards were good or bad, they had to sacrifice to ghosts or ancestors during festivals.

And those dishes that are sacrificed. Not to mention that in the past, when you couldn't even eat enough, even now, you will basically return to the pot to eat after the sacrifice is completed, so the dish of returning to the pot meat appeared.

In addition to the best pork belly, this dish can also be made with pork rump, which is commonly known as two-knife meat.

In terms of ingredients, there are not many ingredients used in traditional back-to-the-pot meat, except for green peppers and green garlic. It is only bean paste that plays a pivotal role in Sichuan cuisine.

It's just that as the recipe of the dish continues to change due to the taste and inclusion habits of various places, today's back pot meat is no longer limited to these three ingredients, and has derived a lot of changes.

Li Anran is going to make this dish of meat today, but he still chooses the most traditional method. The only difference is that the green pepper in the ingredient is replaced with a red pepper.

After all, the color of green garlic and the color of green pepper are somewhat repeated, and the color of this dish will naturally look better after replacing it with red pepper.

After removing the blood foam, the strips of meat were quickly cut into slices of meat about five millimeters thick by Li Anran.

Although it is true that this dish is not difficult to cook, there are still many things to pay attention to if you want to make it delicious.

For example, the meat slices used as the main ingredient, in addition to choosing the best pork belly or two-knife meat. Kindness is also important.

If the meat is too thin, it is easy to over-fry it after putting it in the pan, so that the meat will look too woody.

However, if the meat is too thick, it will not only be difficult to absorb the flavor when cooking. It also lacks the unique texture of the back to the pot.

With the assistance of Shen Nian, these slices of meat cut out from Li Anran's knife, if someone took a ruler to measure them, they would find that they were all five millimeters thick, as if they came out of a mold.

After the meat slices are cut, it is not the time to cook in the pot, but directly put them in clean water, add Sichuan pepper, ginger, chives and a little cooking wine, cook it slightly, and then put it aside to soak to remove the smell of meat.

Considering that the cooking process of the meat in the pot is not long, Li Anran did not rush to do it after processing the three ingredients of the meat slices, green pepper and green garlic, but came to Wang Liu's side.

Just when he was preparing the ingredients for returning to the pot, Wang Liu had already cut all the pork belly in his hand into small dices, which would have begun to use the back of the knife to beat the meat.

Seeing that the other party's progress was a little slow, Li Anran frowned slightly, then turned around and walked out of the kitchen directly, came to the shed where the bamboo was stored, picked a suitable one and split it directly, and then made two meat hammers specially used for beating meat at a very fast speed.

Although it is a hammer, in fact, this thing made by Li Anran has no meaning of a hammer at all, but two bamboo sticks.

However, the front half of the bamboo stick has a boxy shape, and the handshake part is a round handle.

Under normal circumstances, this kind of meat hammer is made of iron. Considering that iron is more troublesome, Li Anran simply replaced it with bamboo.

As for the bonding between the bamboo boards, there is also the problem that the weight of the bamboo meat hammer is too light, which is naturally solved by runes.

If this is known by Li Shimin or other people who want to ask for a magic weapon but can't, someone made this pair of magic weapons just for the convenience of hammering meat, I'm afraid they will be quite speechless.

"Aunt Wang, you stand aside first and watch me demonstrate how to use this thing." Li Anran, who had made the meat hammer, returned to the kitchen and said.

"Yes, young master." Wang Liu, who had already beaten the meat, looked at the new kitchenware in his young master's hand, and hurriedly stepped aside.

After incorporating a series of runes such as gravity, solidity, and concussion, the two seemingly ordinary bamboo sticks are quite easy to use.

Originally, under Wang Liu's laborious and careful knocking, the meat was still in a semi-finished state, but it was only a few minutes before it was beaten by most of it.

"Come on, Aunt Wang, you try, just follow the strength and speed just now, don't be in a hurry." After being very satisfied that the little thing he had temporarily refined was really good to use, Li Anran handed out the bamboo stick and said.

With this pair of magic weapons that are coveted by the current saint Li Shimin, the next hammering work will naturally go quite smoothly. Under the influence of Shen Nian, Wang Liu, who quickly mastered the strength and technique, cooked the minced meat in a short time.

Seeing that the meat was already ready, Li Anran took over and started the following links.

After adding the chopped green onions and minced ginger to Qin'er and Kerr, an appropriate amount of cooking wine, soy sauce, water chestnuts, minced shiitake mushrooms, and two eggs to the meat, and stirring evenly, the meatballs the size of a baby's fist were quickly made in front of everyone's dough.

As soon as the meatballs are clumped, they are put into the oil pan that has been sitting on the stove beforehand, and the temperature of 130 degrees soon fills the whole kitchen with the enticing aroma of meat.

After about 20 large meatballs were fried, this braised meatball was only a half-finished product.

After pouring more than half of the oil to leave only the base oil, add the sliced ginger and green onion to stir-fry until fragrant, and then pour in the broth boiled with large bones and put in the large meatballs.

Finally, add an appropriate amount of refined salt, chicken essence, sugar, and soy sauce, first boil over medium heat, then immediately turn to low heat until the soup is thick, and finally use wet cornstarch to thicken the juice and put it on a plate. (To be continued.) If you like this work, you are welcome to come to the starting point (.) to vote for recommendation, monthly pass, your support, is my biggest motivation. For mobile phone users, please go to M to read.

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