The pork ribs were also accompanied by pork belly, which is rib meat.

"Liu Yifeng, why do you want to burn the pigskin black?"

Liu Yifeng is really annoyed by Wu Sangui, this little kid is often tired and tired without saying a word, and he is a little annoying, that is, he is simply a blue cat naughty three thousand questions.

"Lord Wu, most of the peculiar smell of pork is on the surface of the skin, and after it is dry and burnt, hang it off with a knife and wash it, and the pork basically has no peculiar smell."

"Oh~~~~~"

Wu Sangui didn't understand, but several chefs looked "so it is".

The chefs in the large restaurants in the big cities of the Central Plains will definitely do this trick, but these are basically ordinary chefs, they consciously learned another trick, and after sighing, they hurriedly bowed to Liu Yifeng to express their gratitude.

Liu Yifeng took the white water eggs that had been boiled and peeled in advance, and poured them directly into the lard that had been heated in advance, but there is a small detail here:

"When the lard is hot, turn off the heat and lay eggs, and all eggs are ready to lay a fire again."

"Yes, Master!"

Who is the master......

Liu Yifeng was too lazy to complain, frying a tiger skin egg could be called a master, Liu Yifeng felt that he couldn't afford it.

After the tiger skin egg is fried, take it out and start frying the pork slices, and the excess lard will be fried at this time, so that the fat will not make people feel tired when eating.

The lean part of the pork slice was removed after it began to color under the Maillard reaction, and Liu Yifeng began to fry the sugar color in another pot.

After sliding through the oil, add rock sugar to the iron pan and stir-fry without sliding the spatula until melted. Slowly, the syrup began to bubble, and Liu Yifeng ordered the cook to pick up the iron pot and put it on the stove.

He added a bowl of water along the edge of the pot, and in the sound of "bangla" when high and low temperature met, Liu Yifeng took the spatula and stirred quickly to let the water and sugar color fuse. Then put it back on the fire and fry until the water evaporates, and the sugar color is copied.

This is the chef's method of stir-frying sugar, adding water to make the sugar color redder and thicker.

Back to the previous pot of fried pork, it has been washed and heated by the kitchen to evaporate the water and heat the oil to slide the pan, Liu Yifeng poured in the green onion segments, ginger slices, star anise, cinnamon and peppercorns, high heat and fragrant, add the pork slices and leave the pot off the heat to start seasoning.

The seasoning of the pork is very simple, sugar color, plenty of soy sauce and cooking wine. In addition to coloring, sugar color also provides a caramel flavor. A large amount of soy sauce tastes good, and cooking wine is fishy.

Add the tiger skin eggs, stir-fry the soy sauce and cooking wine, and after the flavor is absorbed by the meat slices and tiger skin eggs, finally add boiling water to cover all the ingredients, and start to simmer over low heat.

The meat is also complete.

"It's a pity that there are no green peppers."

Liu Yifeng likes the green pepper in the meat the most.

The next dish is the steamed chicken with pepper that looks complicated but is actually very simple, and the pickling work has already begun when making sauerkraut stewed pork ribs and pork dumplings.

Several chickens have been gutted by the cook, cut in half from the stomach and washed and slumped on the board, and a cook uses a sharpened wooden stick to make crazy holes in the surface of the chickens so that they can be marinated for a while.

On the other side, a kitchen assistant grinds salt, sugar and pepper together to make a powder, and finally evenly coats the chicken, where it is marinated.

It had been marinated for almost an hour, and Liu Yifeng ordered the cooks to put the chicken on a plate and put it in the steamer to start steaming. However, a large amount of green onions, ginger and garlic are put into the water used to steam the chicken, and the steam is full of the aroma of green onions, ginger and garlic.

This dish was the easiest, and Liu Yifeng barely intervened to completely dictate what the chef did.

The last dish is also very simple, a common home-cooked dish in later generations.

Wash the 20 chicken thighs, remove the bones and cut them into pieces, put them in a basin, add salt, crushed pepper and pea starch and marinate them. After sliding the oil in a hot pan, add the chicken pieces and fry them slowly, until the chicken is slightly brown and charred on both sides, then pour in the rice wine until the chicken pieces are halfway through. Add soy sauce and sugar, and finally add boiling water just over the chicken pieces and simmer.

That's it, all 4 dishes are done.

Wu Sangui on the side had already swallowed saliva until his mouth was extremely dry: "Liu Yifeng, how long will you have to wait?" ”

"You go and see if Lord Song is up."

"Oh."

A quarter of an hour later, Wu Sangui ran back: "I'm up, the teacher is also hungry." ”

"Then serve the food."

In the quarter of an hour after Wu Sangui left, Liu Yifeng added the last vermicelli to the sauerkraut stewed pork ribs, extinguished the fire of the meat but still simmered it with the lid of the pot.

The steamed chicken with pepper was also taken out, and the chicken was cut into small pieces by the cooks and put back on the plate. The chicken broth mixed with pepper from the steaming chicken is poured into a large bowl, and then poured over the chicken pieces one by one, and sprinkled with a large amount of green onions and chopped green onions. Finally, the hot lard is poured over the chopped green onion and chicken, and the aroma of green onion, meat and pepper is stirred out.

Chop the remaining green onions, pour them into the stewed chicken thighs, turn off the heat and fry the minced green onions at residual temperature, and wait until the green onions in the green onions are fragrant and fried, the spicy substances in the green onions will also be integrated into the chicken, and the green onions will only be sweet.

After Song Yingxing led his 3 students, 5 Jinyi Guard Flag Officers and the Governor of the Maritime Safety Bureau of Liugui City to sit down, the chefs brought the 4 dishes to the table and licked the bowl of rice for no one.

Before the table, except for Wu Sangui, who had been watching from the sidelines, and Song Yingxing, who had long been confident in Liu Yifeng's cooking skills, the remaining 8 people only had a few cans of the best daughter red that Wu Sangui bought.

But after being served, their frantic swallowing saliva and churning throats all show that they only have dishes in their eyes, and no daughter is red.

The facts are similar, after Song Yingxing moved the first chopsticks, except for the first glass of wine together, no one touched her daughter again, and the crazy chopsticks rained down again, and the plates and bowls containing the dishes showed their bottoms at a very fast speed.

Two quarters of an hour later, when Liu Yifeng was invited by Song Yingxing, in addition to the base soup of sauerkraut stewed pork ribs, there was still leftovers from the base soup of several other dishes, and they used it to soak in rice and eat.

"You've been eating and drinking all my food these days?"

"Yes."

"What's your name? Where? ”

"Liu Yifeng, my hometown of Bashu Rongcheng."

"How did the people of Bashu become people's husbands?"

This is also the question that everyone else at this table wants to ask, with this cooking skill, being a chef in those big restaurants in the capital is enough to be glorious and rich for a lifetime.

"Back to my lord's words, the merchant, passing by the Dengzhou Mansion and meeting the thieves, they shaved off my hair and forced me to be a thief. Later, I escaped but fell into the sea and was rescued by the fishermen, but they thought I was a thief and sent directly to the Golden State government. ”

"I was imprisoned in the government for a long time, and the Jinzhou government did not try me, and the officials did not listen to my grievances. Later, our trading firm came to recruit people's husbands, and I saw that it was not a way to continue to be closed, so I was forced to sign a contract and become a people's husband. ”

These words are Liu Yifeng's words to explain his origin after thinking about it for a long time, basically as long as no one grasps the details of his Bashu background, he can completely bluff people.

Song Yingxing and the manager of the Maritime Safety Bureau are a little embarrassed, since His Majesty ordered the coastal provinces to start immigrating to Dongshan Prefecture ten years ago, similar to Liu Yifeng's situation is really endless.

Although most of the people are either criminals or mud legs who are so poor that they can only sell their bodies, there are still a small number of people like Liu Yifeng who have been wronged.

There is no way to do this, the coastal state capitals have to complete the tasks of the imperial court, the commercial houses have to make money, and there will always be dirty things under the collusion of officials and businessmen. Moreover, the Ming Law has always imposed heavy penalties on human trafficking, and the most serious cases of trafficking in children under the age of 13 are directly punished.

Therefore, the coastal state capitals can only frantically arrest all kinds of criminals, or create criminals, and then coerce and lure them to Dongshan Prefecture. But even so, in recent years, the prisoners have also learned to be smart, and they would rather serve their sentences in the Central Plains than go to Dongshan Prefecture, a bitter cold land.

"I'm sure a man who can make this table is certainly not a thief."

There is no one at this table who has no eyesight, and even Jinyiwei can hear that Song Yingxing is characterizing Liu Yifeng, and it seems that he wants to exempt this young man from the punishment of the people.

"Lord Xie Song."

Liu Yifeng also heard it, but he didn't feel happy.

"In this way, Liu Yifeng, you will go to Dongshan Prefecture with me, and when you arrive in Caoshan City, I will ask people to go back to Bashu to get your household sticker to prove your innocence."

Now everyone understands that Song Yingxing wants to exempt Liu Yifeng from the punishment of the people.

This is a good thing, but Liu Yifeng really can't afford it, which is why he is not happy. Because he simply can't stand scrutiny.

Now is not a troubled time, the household registration system in the Ming Dynasty is intact, even if the bureaucratic system in the feudal era is very inefficient, sooner or later he will be found out that there is a problem: there is no such person as him in Rongcheng in this era.

Although he didn't expect this to happen, Liu Yifeng still thought for a moment and then gritted his teeth and said:

"The villain thanks Lord Song for his kindness, but the villain really wants to go to Dongshan Prefecture to have a look."