Red crispy pork is also known as Tengwangge red crispy meat, is a traditional specialty dish in Jiangzhou, is made with pork belly, eggs, water chestnuts and other ingredients, through frying, boiling and other methods, after several processes.

This is a typical "literati dish", which is said to have been cooked by Wang Anshi, the famous minister of the Northern Song Dynasty, when he was newly married, and has been handed down for more than 1,000 years.

Jiangzhou people often take this dish as a must-have at wedding banquets to add to the auspicious atmosphere.

It's just that this dish has been passed down to this day, and even in Jiangzhou, few chefs know how to make it, and the reason is that the production process is too complicated.

To complete this dish, there are at least seven steps from the selection of ingredients to the final serving, and each process tests the skill and patience of the chef.

In terms of material selection alone, the dish of red crispy pork has extremely strict requirements, its main ingredient is pork belly, but ordinary pork belly is not good, it must be pork rib meat with a fat and lean ratio of 3:7.

The red crispy meat made of such pork belly can achieve the effect of thick fresh flavor, fat but not greasy, thin but not firewood.

Once you've chosen the meat, it's time to make it.

After scraping and washing the large square pieces of pork belly, cut the fat and lean pork steaks 5 mm off the skin; Then peel and chop the water chestnut, and stir together with minced meat, eggs, green onion and ginger juice, cooking wine, soy sauce, monosodium glutamate and other seasonings until sticky.

Then, spread the large piece of meat skin on the cutting board, put a lychee flower knife on the fat noodles [ji], marinate them in refined salt, cooking wine, green onion and ginger water for 10 minutes, and then roll the meat skin so that the fat side is facing outward, and sprinkle a layer of starch evenly on it.

The next step is to insert the marinated minced meat into the skin little by little, and use a knife to line it horizontally and slightly so that the minced meat bites the skin tightly.

Finally, use a knife to smooth the surface of the minced meat, and change the knife to a domino block with a length of 4.5 cm and a width of 1.8 cm, that is, a red crispy pork blank.

Once you've done this, you've just finished preparing the dishes, and then you can start cooking the fire.

Wash the pot and put it on the heat first, add the cooked lard and burn it until it is six or seven hot, then put in the previously cut red crispy pork raw meat, fry it until golden brown, and then remove and drain the excess oil.

Then pour out the excess lard in China, leave a little base oil, put in the green onion segment, ginger pieces and stir-fry until fragrant, add the fried red crispy meat, then pour in an appropriate amount of cooking wine, soy sauce, refined salt, add two tablespoons of broth, boil over high heat, change to low heat and simmer.

Take advantage of the moment of stewing the red crispy meat, add water to boil again, put a few washed begonia vegetables into the boiling water and blanch them, take them out and drain the water, and arrange them in a circle around the disc.

When the red crispy meat is stewed until the skin is crispy and the soup is thick, add monosodium glutamate to taste, take out the green onion and ginger, put the red crispy meat out and put it into the circle surrounded by Xiaotang vegetables, then pour the soup on the red crispy meat, and finally sprinkle a pinch of coriander leaves, and the dish is completed.

It's easy to say, but it takes more than an hour for even a skilled chef to make this dish.

Deng Zehang and Ma Wendong are responsible for selecting the ingredients, they are both locals in Jiangzhou, even if they have never eaten this dish, they have heard of it, and they quickly sent the prepared ingredients and ingredients over.

Jiang Yu and Du Guangning didn't say any more nonsense, checked the ingredients a little, and didn't see anything missing, so they started to move.

……

There is an unsuspenseful cooking competition going on in the kitchen on the second floor, and the cafeteria on the first floor has just started to open.

The girl in front of the queue was sleepy-eyed, and I don't know if it was because she got up too early in order to line up, so that she couldn't help but doze off when she was in line, even now, her consciousness has not returned.

Chen Fugui, who was in charge of selling soup dumplings today, couldn't help but shout: "Hey, hey!" Wake up, it's time to eat! ”

"Huh? Yes! Dinner? ”

The girl looks a little fleshy, probably also a greedy snack, Chen Fugui just shouted, she immediately sobered up, hurriedly raised her hand to wipe the saliva from the corner of her mouth, and said with some embarrassment,

"That, classmate, bring me a soup dumpling......

I just thought the soup dumplings were sold out, but luckily you shouted, otherwise I wouldn't have realized it was a dream! ”

"If you're the first in line, no one can buy soup dumplings, but you can definitely buy them."

Chen Fugui quickly took a steaming soup bag and handed it over, then stretched out his hand and pointed to the back, and said loudly,

"It's the beginning of spring in a few days, Senior Brother Jiang made spring rolls for you today, some are burned, some are fried, everyone can come and taste them in a while!

By the way, the old rule, buy food according to the amount of food, don't waste it! ”

When the girl heard this, her eyes suddenly lit up, and she said with a happy face:

"Really? I like to eat spring rolls, spring rolls are coming, spring rolls and other peach blossoms are eaten...... Hey, so shy! ”

As she spoke, she actually blushed, held the steamer and went to the front, and before leaving, she turned her head and glanced at Chen Fugui.

Chen Fugui couldn't help but tremble at this glance, and shivered, he was a little inexplicable:

What do you think I'm doing? I'm not a spring roll!

If Hu Zhihai was here, he would definitely pat him on the shoulder and sigh:

"Brother is amazing, you are just like your boss, you are all based on strength!"

The girl in front had just left, and the people behind were all excited, and Chen Fugui was talking so loudly just now, they had already heard it!

Senior Brother Jiang even made two different spring rolls for everyone, which is also great, right?

Now who doesn't know that as long as it is the food made by Senior Brother Jiang, it is the best delicacy they have never tasted, and these two kinds of spring rolls do not need to be chosen at all, they must be delicious!

The boys, of course, were elated, and they were all happily talking:

"In the past, when the beginning of spring, our family would make some spring rolls to eat, I thought that I would have nothing to eat when I went to college, but I didn't expect Senior Brother Jiang to be so careful, and he would have prepared them for everyone a long time ago!"

"I don't make this at home, but I've eaten it in a small shop on the street, and it's crunchy in one bite, and it's really delicious!"

"Not to mention the small shops on the street, even in the downtown restaurants, there is no delicious food made by Senior Brother Jiang, this time I will eat five in a row!"

"I've eaten fried, but I've never tasted roasted, and this time, I'm going to try both!"

“……”

Compared with the jubilant ones on the boys' side, the girls are frowning one by one, and their faces are very entangled:

"Wow, Senior Brother Jiang is really caring! He actually knew that we girls couldn't eat more fried, and he made an extra kind of baked spring rolls......"

"However, the spring rolls made by Senior Brother Jiang, whether they are fried or burned, must be delicious, I can't bear to fry them, 55555!"

】

"I'm reluctant either, so I'm going to buy one of the same, one fried and one seared, so that it should only grow half of the meat, right?"

"Oh, don't worry, what's wrong with just eating one? It's a big deal, let's play badminton more and sweat, and the flesh will be gone! ”

"Woo woo woo, when the time comes, you will find that the fat is gone, but the muscles are gone, and you will become a strong King Kong Barbie......"

“……”

Although the faces of these girls were full of entanglement, when it was their turn to buy food, they all looked very resolute, as if the people who were entangled in which kind of spring rolls to choose were not them at all:

"Two kinds of spring rolls, one for the same, and give me a braised egg and a porridge with green vegetables and lean meat, thank you!"

"Fried, burned, I want one! I also want a bowl of longan lotus seed eight-treasure porridge, remember to add sugar! ”

"I'm just like her, thank you!"

“……”

Fortunately, Jiang Yu is not here, otherwise, a series of question marks will definitely pop up on his head:

These girls have been clamoring for fat loss meals last semester, this time they are worried that they dare not eat fried spring rolls, and they also made specially baked spring rolls, they even want both?

So what's the point of his choice to make two kinds of spring rolls? Do you think the people in the cafeteria kitchen are too relaxed?

In the cafeteria on the first floor, students were delighted with a freshly baked spring roll, while in the kitchen on the second floor, two woks were bubbling hot, and the enticing aroma of meat was constantly emitting and filling the entire kitchen.

After a while, Jiang Yu saw that the time was almost up, so he lifted the lid of the pot and poked it lightly with Kuaizi, but before he could use force, Kuaizi penetrated the skin of the meat and pierced into the meat.

The red crispy meat has been stewed to a crispy taste, Jiang Yu nodded secretly, added some chicken essence to the pot to taste, took a spoon and stirred evenly, then turned off the heat, took out the ginger and shallots and threw them into the trash, and then sandwiched the red crispy meat, and neatly stacked it in the middle of the Xiaotang dish one by one, forming a pagoda shape.

After stacking all the red crispy meat, the sticky soup in the pot is poured down from the top of the tower, and finally some coriander leaves are sprinkled on the red crispy meat, and the dish is ready.

Du Guangning, who was on the other side, saw that Jiang Yu had finished the dish one step ahead of him, and he was not in a hurry, he waited for the red crispy meat in the pot to stew for a while, and then he started to season and put it on the plate.

I have to say that although Du Guangning's presentation is different from Jiang Yu, it is also very exquisite.

He first put the red crispy meat skin down into the bowl piece by piece, and after the yard was finished, he took a white disc and directly turned the red crispy meat in the bowl over, and all the red crispy meat was like buttoning the meat, and the meat skin was facing outward to form a semi-circle shape.

Immediately afterwards, he placed the blanched and drained begonia vegetables on the other side of the disc, one red and one green standing opposite each other, which was both eye-catching and clean.

Next, Du Guangning poured the soup on the red crispy pork and sprinkled a few coriander leaves on top of the red crispy meat.

His dish has been completed here.

After doing this, Du Guangning's face was full of self-satisfaction, he put the wok on the stove, stretched out his hand towards Jiang Yu and made a "please" gesture, and smiled confidently:

"Boss Jiang, Jiangzhou red crispy pork has been completed, please taste it!"