Stop pretending, I am the God of Cooking and I am showing off my cards!

Chen Yan's eyes are full of little stars.

Because my cousin wants to eat crispy pork.

So my brother-in-law shamelessly asked the state banquet master for advice.

These two people are very fond of candy, right?

She didn't care about eating anymore and sent a message to Shen Jiayue:

"Wow! Your Xubao just asked the man at the state banquet for advice on the crispy pork. He said you like to eat it..."

"Ah? I just mentioned it casually last night."

"Why do you make me even more jealous when you say that? You said you are too. It would be great if you weren't my cousin. Then I could dig out others with my little hoe."

After finishing this sentence.

Chen Yan thought for a while and withdrew the message.

Although I look pretty good, and every time I post a selfie I get a lot of people calling me goddess or something like that, but compared to my cousin, my legs are not as long, my waist is not as thin, and my breasts are one cup smaller than others.

Even the car is not as expensive as others.

Can't dig it out.

Even if the hoe is broken, it can't dig such a corner.

"What did you just post? Why did you withdraw it?"

"Oh, sister, I wish you two a hundred years of happiness and longevity."

Chen Yan scooped a spoonful of braised pork rice and put it into her mouth. She could no longer taste the aroma of the rice. She only felt that the rice grains were full of the sour taste of lemon.

Woohoo, I also want such sweet love from my cousin!

beside.

Uncle Gao looked at Lin Xu and asked:

"Then let's start now?"

Lin Xu laughed and said:

"Let's wait until the afternoon. My girlfriend will get off work before five o'clock. Can we do it well then? No matter how much I learn my craft, it won't be as good as yours. Let her have a taste of your craft."

Uncle Gao nodded:

"Okay, let's do it in the afternoon."

Half past four in the afternoon.

Shen Jiayue said goodbye to her colleagues and walked out of the audit office carrying her bag.

It's time to get off work!

You can go see my Xubao!

She did not drive her own sports car, but took the subway to and from get off work like a normal worker.

However, she went to work late and finished early, so she didn't have to squeeze through the subway.

Walk out of Dongming Building.

Just as Shen Jiayue was about to pick up a shared bicycle and go to the railway station, a white Porsche 911 on the side of the road suddenly honked its horn.

She looked at the license plate number.

I found out that it was my cousin Chen Yan’s car.

He walked over curiously.

"Why are you here?"

"I'm here to pick you up from get off work!"

The car door opened, Shen Jiayue stepped in, looked at Chen Yan and asked:

"Aren't you usually very busy? I don't even have time to ask you to play tennis together. Why are you so free today?"

Chen Yan put on her sunglasses and said:

"The master of the state banquet is going to fry short crispy pork for someone in the afternoon. How can I miss this kind of excitement? I don't have love, but dog food has to satisfy people, right?"

Shen Jiayue buckled up her seat belt with a smile:

"Okay, okay, I'll make you full."

Chen Yan started the car, turned around and drove towards the North Fourth Ring Road.

at the same time.

Uncle Gao walked into Linji Food carrying a bag.

"Boss Lin, are we ready to start?"

Lin Xugang steamed the chicken feet.

Hearing this, he said:

"Okay, Uncle Gao, I will prepare whatever ingredients you need."

Uncle Gao said:

"Pepper, cumin, low-gluten flour, cornstarch, eggs, cooking oil, green onions, ginger, and...pork belly and plum meat."

Plum meat?

Lin Xugang said that the store didn't have it.

Uncle Gao took out a piece of meat from the bag he was carrying. It was mostly lean meat, but there were also irregular fascia and fat meat, and the whole piece of meat was as shaky as jelly.

"I bought it for you. Plum meat is a piece of meat near the front leg of a pig. It is tender and has fascia. It has a richer texture when used for barbecued pork and deep-frying. This is why Cantonese chefs like plum meat. "

Although I am going to make small crispy pork today.

But Uncle Gao is not limited to the category of crispy meat.

When I came up, I told Lin Xu about the characteristics of plum meat.

Lin Xu listened carefully.

These are all knowledge points that need to be circled in red pen.

If I weren't worried that Uncle Gao would be disgusted.

He even wanted to record it.

Uncle Gao put the piece of plum meat into the basin to soak, and then said:

"It's best to soak all meat before cooking to soak out the blood and taste better. If the meat is not fresh enough, add some baking soda to make the meat tender again."

Lin Xu nodded, took out a piece of pork belly from the refrigerator compartment, and soaked it in water.

After soaking.

He asked curiously:

"Uncle Gao, do you need to peel the pork belly to make it?"

"You can remove it or not. If you don't peel it, the taste will be richer, but there is a risk of frying when frying. It is not recommended for novices to try."

Lin Xu silently wrote it down, and then began to prepare the ingredients that Uncle Gao would use.

Uncle Gao turned on the stove, pinched some peppercorns and fennel, put them in, roasted them over low heat and chopped them with a knife.

"When frying the short-flavored pork, adding some large peppercorns will give you an unexpected texture. You can also use whole peppercorns, but the texture will be a little worse."

Chop and set aside.

Add it in later while marinating the meat.

Let the meat absorb the flavor in advance.

After Uncle Gao finished cutting the peppercorns, he looked at Lin Xu and asked:

“It’s time to make the chili pepper next, can you do it?”

"Yes, how about I do it again for you to check?"

I just got this skill this morning and haven't had time to use it yet.

It’s time to experience it now.

"Okay, then you go ahead and let me see how good you are."

Lin Xu brought some dried chili peppers, cut them into sections, and prepared some Sichuan peppercorns.

After he was ready, he set up the wok, scooped a spoonful of cooking oil into the wok, shook the wok so that the fat could completely soak the inner wall of the wok, and then poured out the oil in the wok.

When frying knife-edge peppers, adding a little oil will make the peppers and Sichuan peppercorns crispier and easier to chop.

After starting the fire, Lin Xu turned down the heat.

Before the oil heats up, pour the chopped dried chili segments in and start stir-frying.

soon.

The spicy smell began to waft out of the pot.

Uncle Gao suddenly asked from the side:

"Why don't you add Sichuan peppercorns?"

“Sichuan peppercorns are not heated and will become mushy if heated even slightly, so they should be put in later.”

Uncle Gao nodded.

He was very satisfied with Lin Xu's answer.

When the peppers in the pot started to turn brown, Lin Xu poured the pepper into it.

Continue to stir-fry.

Wait until the peppers turn brown.

Turn off the heat and pour out the chili and Sichuan peppercorns from the pot to cool down.

Wait until the temperature has completely cooled down before you can start cutting.

Uncle Gao looked at the quality of the peppers and said to Lin Xu:

"The heat is well controlled."

After saying that, he fished the meat out of the water.

Use kitchen paper to dry the surface.

Start cutting the meat.

"The crispy meat should not be too thin, as it will be fried through and the crispy outside and tender inside will be lost. But it should not be too thick, otherwise it will not be easy to fry. A thickness of about three to four millimeters is the best."

Uncle Gao will explain in detail every step he takes.

Lin Xu wanted to take a notebook and write it down.

The two of them cut the meat together.

Start marinating.

Add onion, ginger, light soy sauce, cooking wine, salt, sugar and chopped pepper and fennel to the meat.

Mix well, cover with plastic wrap and marinate for half an hour.

The next step is to start making the batter.

This is a crucial step when making crispy pork.

"You need flour and starch to prepare the batter. Boss Lin, do you know the difference between starch and flour in fried dishes? Do you know why low-gluten flour is used?"

Lin Xu shook his head.

Sir, please stop being so pretentious.

Start your show now.

My cooking study cards and I can’t help but want to learn!

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Please vote, brothers!