Soy sauce pork is very popular.
Soy sauce meat can be found in Jiangsu, Zhejiang and Wenzhou in the south, Shandong in the north, Beijing and even the entire North China Plain.
For example, the most famous soy sauce pork in the Yanjing area, although it is mysterious and has a lot of historical buffs and celebrity buffs, it is actually just soy sauce pork.
In the past, clear sauce pork was made in Shandong restaurants, and the chefs in Shandong restaurants used to call soy sauce clear sauce, so the name clear sauce pork came into being.
At that time, the sauces used in restaurants, such as soybean paste, dry bean paste, sweet noodle sauce, etc., were all solid or semi-liquid. Only soy sauce was as thin as water, but the flavor of the sauce was not reduced at all, so there was clear sauce.
Name.
Yuan Mei, a food blogger from the Qing Dynasty, also called autumn oil in "Suiyuan Food List". This name once puzzled modern food researchers.
Later I discovered that autumn oil refers to soy sauce brewed in autumn.
"Boss Lin, come and have tea... the tea is not good, so don't dislike it."
Uncle Shang came out of the iron room with a tea tray and greeted Lin Xu warmly.
Uncle Shang's name was Shang Weixing. In the year he was born, the country's first satellite was launched into the sky, so he got this name.
Just now in the room, Shang Weixing had already asked Dou Wenjing for Lin Xu’s detailed information.
Leng Buding had someone helping him, which made Lao Shang, who was accustomed to the warmth and coldness of others, have to be a little more careful, for fear of being a trap.
But when he learned that Lin Xu was a big celebrity on the Internet and worked at Yanjing Hotel and Diaoyutai, he was completely relieved.
He didn't know what Diaoyutai looked like, but he knew it was where the top dignitaries ate.
Would someone from a place like this be a liar?
With his new job, Shang Weixing has finally solved his worries.
He has already thought about taking advantage of the half month before the Spring Festival to get rid of the remaining ducks, empty the fish ponds, sell the fruit trees planted around him, and then take his wife back to his hometown to celebrate the Spring Festival beautifully.
p>
Come to Beijing again in the next year and work with Boss Lin.
With a monthly salary of 7,000 yuan and taking care of food and housing, he and his wife can earn 14,000 yuan a month, which is 168,000 yuan a year. With an allowance of 8,000 yuan, they can still save 160,000 yuan.
This kind of income makes him full of expectations for his new life next year.
The most important thing is that you don’t have to worry so much when you work, unlike now, where you have to nod and bow when you meet someone, and if you say the wrong thing, you will offend someone.
Ever since I started my own business here, I have suffered a lot.
Now that he has a job that doesn't require him to bow his head, Lao Shang is particularly happy.
Lin Xu took the initiative to take the tea tray, put it on the table made of cement boards nearby, and said while holding the teapot and pouring tea:
"Uncle Shang, there's no need to be so polite. We happen to be short of an expert in breeding. You can solve our big problem."
This is really not a compliment.
Because the business of Ginkgo Garden will definitely be full next year, and the demand for chicken, duck, fish and other ingredients will be relatively high, which will require a breeding expert to support the business.
Fatty chickens and ducks are slaughtered and cooked in pots. This delicacy will make all the city dwellers fascinated.
"As for those who are not experts, we farmers can only raise a few chickens and ducks, which is not considered a skill."
Dou Wenjing took the contract from Shang Weixing and said:
"Uncle Shang directly gave me the contract, what should we do?"
"Leave it to Brother Feng. Let him come to negotiate as Uncle Shang's client. We'll see what the attitude is."
Now that Shang Weixing is one of our own, we naturally have to seek justice for him.
"Lao Shang, take deputy No. 4 Yin Seni!"
"I want a set of three-point-zero main lines."
"Uncle Shang, please get me a bucket of instant noodles. I want spicy beef noodles."
"I'm almost done. Calculating how much money it will cost, I still have to go to my mother-in-law's house for dinner in the evening. I can't delay."
"..."
Shang Weixing has a wide range of businesses. In addition to the black pit where you can fish for a fee, it also sells various fishing gear and fishing gear, and also provides instant noodles and so on.
Comprehensive services for fishing veterans who spend money.
Lin Xu saw that it was very lively and busy here, so he planned to go back so as not to delay other people's business:
"Uncle Shang, go and do your work. We will go back first and come back in two days when there are fewer people."
"Don't go, don't go, wait until I catch some ducks for you..."
Shang Weixing greeted the fishing customers, and then he and his wife packed four ducks in woven bags. When they were about to pack more, they were stopped by Lin Xu:
"That's okay, Uncle Shang, there's too much to eat."
He didn't want them, but he was afraid that Shang Weixing wouldn't misunderstand that he disliked them, so he ordered four fat ducks that weighed more than ten kilograms.
Say goodbye to Uncle Shang, and everyone drives back.
The sound of ducks quacking from the trunk made Shen Jiayue look forward to today's dinner:
"Xubao, these ducks look very good, how can we eat them?"
Lin Xu thought of the last time everyone talked about how to make blood ducks, and said with a smile:
"Let's try making a blood duck. It's rare to encounter a live duck being slaughtered. It would be a pity not to make a blood duck."
"Okay, okay, I've wanted to try the blood duck for a long time. It's said to be very fresh, fresh and chewy. Unfortunately, I went to a restaurant with my dad to eat it before, so I didn't dare to try it..."
Brother Qiang, who was sitting in the back row, smiled and said:
"I have never eaten blood duck, so I will give it a try today... Lele, why do you look like this? Are you not interested in blood duck?"
Xiao Mo Gutou sitting next to him shook his head:
"I'm thinking about taking the IELTS test. There's no problem with writing, listening, etc. The key is speaking. It would be great if there was a foreigner to communicate with me."
Speaking of foreigners, Lin Xu thought of Lucy, whom Master was thinking about deeply, and he didn't know if she was still in China.
Unfortunately, the message I tried to send last time didn’t come through. After I added him on WeChat, I found out that the person I added was my wife. After spending his whole life wandering around, the old Poseidon finally met someone who could perfectly restrain him.
Yue Liyue suggested:
"The most important thing for IELTS speaking is the English environment. You should go to the Department of Foreign Languages of Tsinghua University to talk to a foreign language teacher."
Geng Lele wouldn't be embarrassed if she got an average score, but an IELTS score of 8 would have very high requirements for speaking. Not only does she need to have Western language thinking, but she also has to correct accent problems.
Shen Jiayue said:
"How about I find you a one-on-one foreign teacher to tutor you in all aspects, from pronunciation to speaking speed to grammar... Don't get entangled in this aspect. Today's economy and society are such that money can buy these things."
Excellent service."
Geng Lele's eyes lit up.
She was used to doing everything by herself. After hearing this, she realized that she could pay to hire a speaking teacher.
In this case, then find someone later, practice secretly in private, and then surprise a Tsinghua professor who avenges his private revenge!
After letting go of the big stone in my heart, Xiao Mo Gutou returned to normal:
"I haven't eaten blood duck since I was a child. I'll eat a few more pieces later. Don't forget to save a duck leg for Dundun. We, the Holy Lord, also need to eat meat."
Upon hearing this, Dundun immediately jumped from Shen Jiayue's arms to the back seat and gave Geng Lele a high-five.
On the Panamera in front, Chen Yan, who was driving, said with a melancholy face:
"Originally, I have been very lucky these past two days. I planned to catch a 30-pound fish to teach you a lesson, but I didn't expect it to be full. You don't know how lucky I am. Let's take driving as an example.
No matter which intersection I go to, the red light will turn into green. I wonder if I am a lucky star..."
She was having fun, and then she saw the green light in front of her changed to red.
This...
Zeng Xiaoqi, who was in the co-pilot, said sarcastically:
"Tsk, tsk, tsk, lucky star, why can't you get lucky?"
Dou Wenjing also covered her mouth and laughed:
"It would have passed three seconds later. It feels like this traffic light is deliberately slapping Mr. Chen in the face."
Chen Yan opened her mouth, feeling like she was being slapped in the face.
"Why is my luck gone? Little Qiqi should know how good she was at catching dolls last night. Just tell me how lucky I was at that time, right?"
As soon as he finished speaking, Xiao Qing asked a rather heartbreaking question:
"Mr. Chen, since you were so lucky yesterday, why don't you think of ways to use it in business? Even if you grab a few houses and resell them, you can make a lot of money, right?"
Chen Yan:?????????
Yes! Did I have a brain attack yesterday?
I have been competing with claw machines and shooting machines, and I have never thought about doing business.
With that kind of luck, you should be able to pick up a few houses with your hands!
Wow!
I regret it so much!
Zeng Xiaoqi consoled her:
"Okay, okay, don't be angry. Although you missed the opportunity to make millions, you gained the joy of playing the claw machine. The joy is priceless..."
Chen Yan patted her chest:
"Why does your comfort make me feel even more blocked?"
Being happy is not as important as making money!
After all, I still have a tall, powerful and handsome man to support, so I can’t slack off.
The light turned green and the car continued to drive forward, but Chen Yan was completely out of luck. She encountered red lights at almost every intersection. She was so angry that she slowed down and pulled over to let Lin Xu's car go first.
This time I switched to Lin Xu’s car, and my luck seemed to have turned around.
The traffic lights were green almost all the way, and there were not many traffic jams.
At around four o'clock in the afternoon, several people drove to the community where Lin Xu lived.
Lin Xu does not intend to bring these ducks to the store. After all, it is a business premises, and it is against the regulations to bring live ducks.
Moreover, he plans to keep two of these ducks and marinate them together to make soy sauce duck when making soy sauce meat to see if they are as delicious as cured duck.
Carrying the duck upstairs, Lin Xu said:
"I might as well make the soy sauce meat at home. The stairwell on the roof is just right for drying the meat."
He called Che Zi and asked him to deliver 80 pounds of pork belly and 50 pounds of pork shank to his home.
Since you are going to do it, you might as well make more and give some to your relatives and friends when you are done. If you can’t finish the rest, you can take it to your hometown in Yinzhou and compare it with the bacon and ham that my mother dried in the mountains to see which one is better.
The meat is delicious.
"Xubao, besides meat, what ingredients are needed to make soy sauce pork?"
"The main ingredient is original soy sauce with dark soy sauce, and the auxiliary ingredients include rock sugar, pepper, star anise, bay leaf, cinnamon, cumin, flower wine..."
The recipes for making soy sauce pork are different in every house, but generally, they are all the same as making soy sauce cucumbers.
Boil the soy sauce into soy sauce soup, let it cool, soak the meat in it, and turn it every day. After three days, take it out and hang it in a ventilated place to dry, and then it can be sealed and stored.
Although many people say that soy sauce meat needs to be dried, the real way is not to dry, but to dry.
If the meat is exposed to the sun, the skin will be dry and hard, making it difficult to chew. Although the dried meat may look dry, as long as it is steamed or soaked in hot water, it will become soft and delicious again.<
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Before the car boy came, Lin Xu planned to take out the four ducks first.
In order to prevent him from losing control of the slaughtering process, he also specially exchanged the cooking techniques of Yongzhou blood duck.
Take a small basin, pour some rice wine into it, then hold the duck's wings with your left hand, press the duck's head with your thumb, and use the kitchen knife with your right hand to cut the duck's blood vessels.
After incision, do not remove the knife and let the duck blood in the carotid artery flow into the small basin along the kitchen knife.
In order to make the blood in the duck's body flow more cleanly, the duck is even placed upside down, with the body on top and the head on the bottom, so that the blood can flow out more thoroughly.
After bleeding several ducks separately, put a small spoonful of salt into the basin containing the duck blood, and then stir quickly with a tachyon to fully mix the salt, rice wine and duck blood evenly.
This can effectively prevent duck blood from coagulating.
"It looks so cruel... Will eating this rice wine cause drunk driving?"
Chen Yan wanted to take a closer look, but she couldn't bear to see such a killing scene, so she stood aside and tried to distract her attention with rice wine.
Lin Xu said:
"No, the alcohol will evaporate when the rice wine is poured into the pot... In addition to rice wine, you can also use rice vinegar, which can also effectively prevent blood coagulation."
The duck blood is scattered and the water on the stove has been boiled.
Lin Xu put the duck into a large basin, poured in 90-degree water, scalded it for about a minute, and started plucking the duck's feathers.
Unlike plucking chicken feathers, duck feathers are more difficult to pluck. In addition, ducks have a layer of fine down on their surface in winter, which makes it even more difficult to pluck duck feathers.
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Yue Liyue came over and said while helping:
"Duck feathers can be collected and sold for money. Those high-end down jackets are made of duck down, which is very warm."
Dou Wenjing said:
"Chicken feathers in our hometown can be exchanged for money. When I was a child, I used chicken feathers to exchange for sugar, but it seems that they are gone now."
Shen Jiayue was more concerned about food. She looked at the furry appearance of the duck and asked curiously:
"Why are the ducks that Lao Huang sent so clean? They look a bit scary with their fluffy ones."
"The ones Lao Huang sent were machine-cleaned, and the varieties are different... I'll use a spray gun to scorch them later, and they'll be clean without any dirt."
Lin Xu saw the beauties looking like they wanted to help, so he pointed to the cabinet next to him and said:
"There are soybeans in it. You can take it to the living room and pick it out. As long as the grains are plump, I will fry them later and mix them in when the duck is stewed. It is said that the soybeans made this way are very delicious."
As soon as they heard there was work to do, everyone immediately started taking action.
I can’t help with high-end help, but there’s still no problem with this kind of small job.
Everyone took out the soybeans and went to the living room to work in a hurry.
When the duck's feathers were almost plucked, Lin Xu took the spray gun and sprayed the duck with fire.
After burning the duck into a "crow", use clean water to clean the black ash on the surface. The whole duck immediately became much cleaner.
Then cut off the duck's butt, then cut the duck's back along the knife edge, and take out the internal organs.
Lin Xu said while busy:
"The offal of four ducks is almost a small pot, which is just enough to make a stewed duck offal. With the addition of blood duck, it should be enough to eat."
After hearing this, Shen Jiayue secretly sent a message to Shen Guofu.
Geng Lele picked up her phone and sent Yan Lin a WeChat message:
"Godmother, Brother Xu is making blood duck at home, and he will also make soy sauce meat later. Will you come and eat?"
Yan Lin replied with a message:
"I'm going to the hot springs with your godfather. We won't go back tonight. You can eat."
Soak in a hot spring?
Tsk tsk tsk, the life of the rich is really simple and unpretentious.
Geng Lele put away her cell phone, and then, under the leadership of Dundun, went upstairs to see the little guy’s latest new toy.
After the ducks were slaughtered, according to the number of people eating today, Lin Xu chopped one duck into small pieces to be made into blood duck, two were made into soy sauce duck, and the remaining one was washed with pepper and salt, and then hung up to be made into salted duck.
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While I was busy, Che Zai came with two helpers to deliver the meat.
The car also came with several bottles of original soy sauce and other necessary condiments.
"This meat was brought over by Lao Hu. It's still hot. He said it's particularly suitable for making garlic white meat."
When Lin Xu touched it, he found that the hind leg meat was indeed hot. He cut off a piece of about three kilograms of hind butt meat, scraped and washed the pig skin, then put it into the pot, added salt, pepper, star anise, green onion and ginger, and simmered over low heat.
By.
After cutting the duck into pieces, Lin Xu deliberately left a duck leg and boiled it in plain water in a small pot, planning to give it to Dundun to eat later.
He chopped the duck meat into small pieces, and now he had picked out the soybeans.
Rinse both sides with clean water, then set up a wok, pour oil into the pan, pour in the soybeans before the oil is hot, and stir-fry over low heat.
When making duck in Yongzhou, some soybeans are basically added, which not only increases the flavor, but also makes the dish richer.
When the soybeans are fried until they crackle, take them out of the pot.
Then prepare garlic, green vitex, millet, dried chili, ginger and other ingredients, and start cooking when you are ready.
Restaurants usually use young ducks that are two to three months old when making blood duck. This type of duck is relatively tender and has a crispy texture, even the bones can be chewed.
But when we make it at home, we usually use home-raised ducks. We eat them from the beginning of the year to the end of the year, and we don’t specifically choose ducklings.
Blood duck made from adult duck has a stronger taste and richer aroma.
Lin Xu slid the wok, then put in two spoons of tea oil, heated the oil, poured the chopped duck pieces into the wok, and stir-fried over high heat.
Duck meat has a high moisture content. In order to make the flavor better, it is necessary to stir-fry the moisture out of the duck meat first, so that the peculiar smell of the duck meat can also float out with the water vapor, making the duck meat more delicious.
Just like fried chicken, the standard for judging whether the moisture in fried duck meat is dry is to observe the fat on the bottom of the pot. If the fat is clear, it means that the water is gone and the fat is turbid, then continue to stir-fry.
Don’t add condiments and ingredients when frying, just keep frying in hot oil.
After a while, the surface of the duck meat turned brown, and the fat in the pot turned translucent yellow again, which meant that it was almost done.
Lin Xu poured garlic, dried chili peppers and millet into the pot, stir-fried, then poured in light soy sauce and dark soy sauce, and continued to stir-fry.
When the aroma comes out, pour in the broth and start simmering.
Taking advantage of this time, Lin Xu took out the duck's internal organs, and mixed some dry yellow sauce and Northeastern bean paste to make braised duck offal.
While I was busy, Shen Guofu and his wife and Tan Yajun came.
"Oh, it smells so good."
As soon as he entered the door, Tan Yajun had an expression of surprise on his face. The scent of tea oil reminded him of his travel experience in western Hunan last year.
"Just because I used tea oil for Xiaoxu, today's meal definitely tastes good."
Tea oil is expensive and has a strong fragrance, so it is the first choice for cooking Hunan cuisine.
Just as Lao Shen was about to say a few words of courtesy, he suddenly saw the densely packed pork on the kitchen workbench and was immediately ecstatic.
Let me go, so much meat.
Is today going to be an early New Year celebration?
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