Su Shi was demoted to Huangzhou, and there is a famous limerick poem: Huangzhou is good pork, the price is dung, the rich refuse to eat it, and the poor do not understand how to cook. Slow fire, less water, when the fire is enough, it is beautiful. Get up every day to make a bowl, and you can be full of your own family.

This "Ode to Pork" once made Yu Jian laugh. Su Shi is not only an out-and-out foodie, but this ridicule is also quite interesting.

But it is this limerick poem that contains the most quaint practice of Dongpo meat.

The first part of this thick oil sauce is to cut the meat. The meat should be fat and thin, the lean meat should be fine, the middle layer should be sandwiched, the fat and fat should be thick, and the outermost layer should be wrapped with a layer of meat skin.

Yu Jian used small tweezers to pluck the hair off the pigskin little by little, put it in a hot pan and blanch it shallowly, and used the temperature at the bottom of the pot to shrink the hair follicles. Then the meat is blanched in cold water, and the wine should be carved with flowers to remove the fishy smell while retaining the aroma of the wine.

Soak a large piece of meat in the water for five minutes, remove it from the cold water, and then cut it into equal cubes.

The next step is frying. Fry the excess fat over medium-low heat, and fry the rest of the noodles except for the skin and lean meat until browned.

Then it's cooking. The fried pork belly is tied into a cross with cotton thread, the bottom of the casserole is covered with a layer of green onions and ginger slices, the pork belly is neatly stacked in the pot, seasoning and diluted rock sugar juice are added, and then hot Huadiao wine is drizzled, and warm water is poured over the meat pieces, and it is slowly simmered.

Minutes and seconds passed.

On two identical stoves, the fiery aroma wafts out at the same time, and it is impossible to tell which is more important. Everyone only felt that the whole person was in a sea of pork, and all that was touching and touching was the fat and tender pieces of meat.

"Okay—" Lai Wei was the first to speak, lifting the lid of the pot, and a smell of fat and meat overflowed, filling the entire room richly, and coming to his nose.

Yu Jian also closed the stove and said softly, "I'm all right." She didn't rush to open the lid and let the afterglow flow throughout.

Xiao Lin pushed Yang Jianxin, who was stunned: "Okay, okay, you go and bring it over."

Yang Jianxin wiped a handful of saliva and ran up: "Hey-the fragrance of the real meow is killing me——"

Two minutes later, two identical plates were placed in front of everyone, both red in color and thick and shiny in juice. There are still clear traces of rope binding on the pieces of meat, but they are so ...... Want to find out.

The pork belly was originally thick in fat, but after a long time of stewing, the meat became soft and the collagen melted into a crystal clear oil.

Xiao Lin observed it and couldn't see which one was made by the little boss, so he didn't bother and picked one at random. The chopsticks are carefully picked up, just such a small movement, but the skin and flesh shake slightly, and the sauce is mixed with fat, showing a state that does not drip.

Kobayashi stretched out his tongue and put the meat roll into his mouth from the bottom of the chopsticks. But suddenly, the tip of his tongue trembled, and his whole eyes straightened. The tender skin and trembling flesh suddenly hit his teeth, and they bounced up in an instant, soft and soft, melted in the mouth, sweet and fragrant.

I only felt that there was a green forest all over in front of me, and there were wild boars running rampant in the middle, and suddenly hit the towering ancient tree, and the pig's body shook violently, but it did not hurt at all.

This Dongpo meat, he can taste the firmness of the lean meat, and he can also eat the dense skin of the meat, the two flavors are perfectly combined and mutually successful.

He was silent, rinsed his mouth, and picked up another plate of meat.

The same rich taste melts in the mouth, and the fat and meat gush in his mouth, making him feel in a trance.

Delicious.

Both plates are equally delicious.

But I always felt that there was a little bit of a difference, but he couldn't tell.

Lai Wei leaned on the table next to him and ordered two plates, very confident: "How is it? Which plate is delicious?"

Xiao Lin and the neighbors of Lanhai Street who had already tasted it looked at each other a few times, and pointed to the first plate one after another.

Lai Wei looked at it fixedly, and couldn't help but be a little angry: "You all choose this plate?"

Everyone nodded.

He was furious and took off his apron

and threw it on the ground: "Impossible! You must have tasted it wrong!"

The first set was done by Yu Jian, and the second set was made by him. Although both chefs have the same technique, there are slight differences in the artwork presented. Yu Jian's surface is more oily, while Lai Wei's color is darker.

Lai Wei shouted in disbelief, "You say, what do I do is not as good as what she does?"

Xiao Lin shook his head, "I don't know how to depict it, but the first plate is more delicious."

However, some veteran neighbors frowned, and carefully observed the difference between the two, and then found the clue: "The method used by Chef Lai should also be an ancient method, but in terms of taste, the little boss's is indeed better. How to say it, both of them melt in the mouth, and when Chef Lai takes a bite, the lean meat is soft and rotten, and the fat and skin melt at once. As for the little boss, the lean meat is also soft and rotten, but the skin is chewy."

Xiao Lin nodded again and again, and after such a reminder, he was instantly opened to the second pulse of Ren Du, and then said, "Your Dongpo meat, you will have a taste in one bite. But the small boss's Dongpo meat, lean meat, fat meat and meat skin, three kinds of meat quality, three levels, layer upon layer, and perfect fusion."

Chef Lai still didn't believe it, so he stepped forward and grabbed a piece, and this bite made him feel stunned.

This taste –

He glanced at Yu Jian, his mouth moved, looked at it again, and moved again.

Wait until the lump of meat becomes plump and juicy, flows through the throat and slides into the stomach. Only then did he silently lower his head, picked up the Dongpo meat he made, and poured it into the trash can in front of everyone.

"Master Yu, I was wrong!" He clenched his fists and bent down shallowly, "Although I, Lai Wei, am a rough person and have no culture, I hope to lose the bet!" The Dongpo meat you made is indeed better than mine, and I am convinced!"

Even if he didn't want to admit it, Yu Jian defeated him with the dish he was most proud of, and he was convinced.

"Chef Lai agreed." Yu Jian was still so unfazed, bowing slightly, accepting his apology.

I was very satisfied.

originally thought that Lai Wei was indeed a person without quality, but now that he looks at it, it is not completely bad. As a cook, skill is the key, but character is also the key. Yu Jian has been in Guanglu Temple for many years, and most of them are the means of beating people who can't make it.

She can believe that this Lai Wei, for a long time in the future, will be quietly pondering his not too perfect Dongpo meat technique.

She also believes that food has a lot to offer.

"Oh, yes. Don't forget to wipe down the door of the Yu family's restaurant." Before walking out of Lan Tingxuan, Yu Jian turned his head and said lightly.

Lai Wei's whole body froze-

He forgot that he threw eggs at the door!!