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For example, point thoroughly, which ingredients should be selected, and why should they be selected in this way.

Liu Xing's uncle, Liu Ju, left behind Li's recipes, which are just like this. The requirements for ingredients, knife skills, and cooking details are all very detailed.

The raw materials of the twice-cooked pork are first of all inseparable from the second-knife pork.

Secondly, green garlic sprouts, Pixian watercress, and tempeh.

Seasoning, Sichuan salt, sugar, sweet noodle sauce, soy sauce and salad oil.

With garlic sprouts, this is the most classic side dish of twice-cooked pork.

Of course, there are other variations, using other side dishes to stir-fry twice-cooked pork, but it is not as classic as twice-cooked pork with garlic sprouts.

The ingredients for twice-cooked pork are preferably two-knife pork with skin.

[-]% lean meat, [-]% fat meat.

The second-cut meat is the division of pork hind legs. The first-cut meat has more fat, and the lean meat has more lean meat and less fat. Fat meat is easy to separate. Therefore, these two cuts of meat are Not suitable for twice-cooked pork.

There is only two-cut pork, which is neither too fat nor too connected, and the fat and thin are closely connected without delamination. It is a good choice for making twice-cooked pork. At the same time, twice-cooked pork also has certain requirements for pork quality, and black pigs are used instead of white pigs.

Black pigs have thick skin and tender meat, while white pigs have thin skin and thick meat. If there is no second-cut meat, pork belly and three-flavored pork can be used instead.

However, the effect is naturally not as good as the recipe requires.

The choice of bean paste is actually very particular.

Pixian Douban is only a regional requirement. In fact, the process of Pixian Douban is relatively complicated. Good Doubanjiang is even dried, fermented, and sealed for more than three years.

The more extreme bean paste, the production cycle is more than ten years.

Of course.. Modern society is more impetuous. You think, bad money drove out good money in soy sauce, let alone Doubanjiang. So I, even Pixian Douban, need to be carefully selected, choose those A time-honored brand with a long history. The garlic sprouts are tender garlic sprouts in winter.

Liu Xing took a general look at his ingredients. The pork was actually not up to standard. Although it was meat with a belt, it was not the kind of two-cut meat.

But - anyway, it's just a trial, and you're familiar with the process.

It’s not a serious assessment, so iU people just make do with it! Pork is paid for by yourself! As for the garlic sprouts, it needs to be cleared? Brothers have plenty!

Doubanjiang and the like are condiments, so you don't need to buy them at all. The condiment cabinet in the different-dimensional cooking laboratory has everything you need.

The other condiments are pretty much the same.

Chapter 207 Failure is the mother of success

"Start work! Liu Xing started to work! First, clean the ingredients.

After that, put the two-knife meat into the pot, pour seven parts of water, bring to a boil on high heat, and then turn to low heat for 20 minutes.

Turn off the heat and soak for 10 minutes, take it out and let it cool for later use. After cooling down, cut the two-knife meat into 0 cm thick slices for later use.

Sliced ​​garlic, set aside

Next, heat the wok.... wide oil, burn to [-]% heat.

Two cuts of meat in the pot.

Stir-fry the two-knife meat in a pan to get out the lard, stir-fry for a while until it is shaped like a lamp cover, and drain most of the fat in the pot.

Add bean paste, fermented soy beans, and sauté until fragrant.

Then add sweet noodle sauce, sugar, soy sauce, and color. Finally, add garlic sprouts and stir-fry evenly. Before serving out of the pan, sprinkle Sichuan salt for seasoning, stir-fry well. Out of the pan! Liu Xing seems to bring back memories of his childhood Z, when his parents were busy with work, Liu Xing was fostered at his grandfather's house.

At that time, grandpa took him around to cheat food and drink all day long. At the same time, grandpa would also cook by himself, making more twice-cooked pork, mainly because the recipe of this dish is actually quite simple.

But simplicity does not mean that the taste of this dish is mediocre. In fact, a good chef has already determined the level of taste from the moment he chooses the ingredients.

Really hands-on cooking, this is the simplest dish, you can't play many tricks, it's almost the same as fried rice with eggs, and it can test the basic skills of a chef.

Twice-cooked pork is basically a test of a chef's understanding of the ingredients. For example, pork, in the eyes of ordinary people, pork is pork.

However, in the eyes of a real professional chef, each pig is different, and different breeds determine the quality. And each different part of the pig actually makes different dishes.

Different parts are suitable for different dishes.

Only for the ingredients, the mastery is more refined.

Only the most suitable ingredients can be used to make the best dishes.

At the same time, it is actually very important to grasp the heat and seasoning.

"--Thinking? It's salty!" Liu Xing took a bite and couldn't help frowning. Damn it!

It seems to be done well, but I made a little mistake. The bean paste is salty, and the fermented soy sauce and soy sauce are also a little salty.

When it came time to add Sichuan salt, it should be less, but Liu Xing followed the normal amount of braised sauce, and the result was too much.

After wasting a catty of pork, Liu Xing couldn't help underestimating that if the friends in 91 knew that a certain cook wasted such a brother, they would probably do what their husbands did.

The major events that affected the world in 91 were not superficial trade wars, Brexit, etc. Compared with the rise of the second senior brother, these... are really crazy

Liu Xing took the twice-cooked pork that he made for the first time to the recycling system of Zhutian Mall for evaluation.

"A failed bowl of twice-cooked pork, the ingredients are not the most suitable two-knife pork, and the freshness is poor.

Fire failure, too much oil, too much salt...∈ grade cooking.