I have a restaurant in Dong Ying

After the pork knuckle has been processed before, after the crispy tiger skin is obtained, it needs to be soaked in ice water directly to let the tiger skin rise.

But Zhao Fuyu is obviously not that simple. While he was frying, he boiled a pot of spiced spices as the base, served with ribs sauce, chili sauce and sweet noodle sauce mixed sauce soup, cooked in a casserole, and then poured in green onion and ginger Garlic cooking oil.

Then you can put the fried pork knuckle in.

Bring to a boil over high heat, pour over a small bowl of Hua Diao wine, then boil for 15 minutes, then start to simmer on low heat for two hours.

The heat of this elbow can be regarded as the bone-off.

Only after reaching this step can the processing continue.

To achieve the desired effect of Zhao Fuyu is also the perfect form of this elbow meat.

But there is no hurry, because the duck in the other iron pot is the focus of Zhao Fuyu's attention at this time.

He didn't make those recipes that he is better at, and didn't even put any chili peppers. Instead, he cooked a famous dish in Guangdong Province, sour plum duck!
Duck has a strong taste, so the general preparation method is not easy to deal with such ingredients. Therefore, in Cantonese cuisine, except for white-cut duck, which is specially selected for tender duck, most of the dishes that involve duck are all fried. Full of flavor.

Sour plum duck is one of them, a very interesting dish.

The emphasis is not on ordinary savory, but on the use of sweet and sour taste to enhance the delicious taste of duck meat itself, and also bring a strong and slightly salty taste, so that this dish can be adapted to any taste, and it is first-class with rice.

When the dish was finally cooked, I didn’t know it was a duck when I saw the duck. It tasted full of taro and duck meat, and the sour plum sauce on the periphery made the greasy feeling and peculiar smell completely disappear.

Then keep cooking on medium-low heat, turn over every 15 minutes, and pour the sauce inside the duck.

It probably needs to be stewed for an hour and a half, until the meat of the duck is completely soft and rotten, and the fat and skin are also attached to the duck bones without excess fat due to the previous frying.

The sour plum in the sour plum duck is the pickled green plum that is often used in Fujian and Guangdong.

The next thing he has to deal with is the real first course to be produced, and the completion of the two soups.

This is the key to Zhao Fuyu's choice of sour plum duck, and sour plum has the effect of calming the mind and heart in many places, which is why he uses it to match duck.

As for Zhao Fuyu's half-paste soup, if it is put in the cold dishes of Northeast China, there is another saying called it, meat yards!

Ducks can also replenish vitality and stabilize the mind.

Of course, it is not strong because compared to some spicy dishes cooked by Zhao Fuyu, there are actually quite a few strong dishes in Cantonese cuisine.

However, this dish is only nearing completion, and the subsequent boneless stuffing and frying process has not yet begun.

This kind of meat is very common in Northeast salads. It can increase the taste of cold dishes and make cold dishes more affordable.

This is also the reason why Zhao Fuyu's dishes don't seem too strong.

With this in mind, Zhao Fuyu's choice of seasoning method is also very interesting, using the form of half-paste soup.

Sour plum duck is one of them.

With the cooperation of the two parties, it is almost perfect to make diners feel at ease, and gradually let go of the past and open their hearts.

It means that the sour plum duck is also considered complete.

This is one of the three main dishes of Zhao Fuyu's banquet.

The method is not complicated, but the heat is very particular.

At this time, Zhao Fuyu just collected the juice until it was almost mellow, then turned off the fire and let the duck meat continue to simmer in the sauce for a while, so as to add more flavor and at the same time, the meat will relax and become softer.

Although Zhao Fuyu chose simple shredded green onions, preserved eggs and tofu, the selection of ingredients is also exceptionally exciting.

It doesn't feel greasy yet.

The key is that the amount of water added to the hot water should be just enough to submerge half of the duck, and you can still see the state of the skin. This kind of water is the most suitable.

The so-called miso soup is the soup left over from marinating or burning things, and the taste is thick and meaty.

The washed half of the duck is also dried after blanching, and then deep-fried until the outer layer is browned, and then put into the pre-fried sauce.

This requires adding a very small ingredient that is often paired with duck in Cantonese cuisine, that is, fragrant taro!

The taro is steamed, made into taro paste, mixed with sour plum duck sauce, and then the prepared duck is deboned, and the taro paste is stuffed into the bottom of the duck meat, and the taste of starch is used to absorb more sauce The taste of juice can also sublimate the taste of protein to a higher level.

Otherwise, the tofu will inevitably drain the soup.

Shallots, scallions, galangal, and garlic are fried in oil. After the aroma is released, add soy sauce, rock sugar, sour plums, and hot water. Cook together to release the aroma. The sauce is considered complete.

According to the general process, the duck is simply taken out and chopped into strips, and finally the sauce is dried until it becomes thick, and then poured on the duck, this dish is ready to be produced.

Many drinkers even order a cold dish and a bottle of wine, and they can eat for a whole day, which is also the special feature of this method.

Only this kind of sour plum has enough flavor to remove the fishy smell of duck meat, and at the same time increase the deliciousness and mellowness of duck with sweetness and sourness.

However, Zhao Fuyu's production is not that simple. After reaching this step, his transformation has just begun. While increasing the taste of sour plums, he also needs to give the duck a fresh feeling.

Preserved egg candied heart is a must. The tofu is also soft tofu made by Qingquan. This kind of tofu has a lot of water, so when cooking, especially when making cold dishes, it is not too early to adjust the salty and light taste.

The stuffed duck is patted with crispy powder on both sides, then deep-fried in hot oil, and finally topped with sour plum duck sauce.

Because of the burnt aroma when making tofu and the alkaline taste of preserved eggs, if it is just some general seasonings, it will be difficult to suppress these flavors, but when Zhao Fuyu made meat dumplings, he fried shallots, green onions, and onions with sesame oil , ginger and other sesame oil.

After pouring hot sesame oil over the shredded green onions placed on the preserved egg tofu, pour the gravy that oozes from the fried meat on both sides, and then pour the sauce mixed with light soy sauce and mature vinegar bottom of the plate.

Such a simple cold dish is considered complete, even sprinkled with crispy shredded chili peppers that have only aroma and almost no spicy taste.

It can be said that the completion of such a cold dish almost indicates that Zhao Fuyu's dishes have reached the critical point of completion one by one.

And aware of this, the four heavenly kings at Zhongsheng Pavilion inadvertently accelerated their cooking speed!