Long before making this dish, Aged had already soaked dried plums in water, and it was time to clean it.

Because the cooking time is longer, the whole process is not in a hurry.

Of course, the dried plums are still as mentioned before, and they do not need to be washed too clean, because although it tastes a little hygienic, it will lose a lot of flavor.

If this is a big restaurant, a big hotel might do this, but there is no need to do this in such a small restaurant. It’s just that Chen Nian knew that after learning this dish, he would still have to wash it clean if he returned to Honghong Hotel to cook it.

of.

The meat that blanched plum vegetables with water is somewhat different from the meat that blanched other vegetables.

It is said to be blanching, but in fact, it is more precise to cook the meat, because it must be cooked until it can be easily inserted from the back of the pig skin with chopsticks.

It took about ten minutes to cook the pork.

Then take it out and soak it in cold water to tighten the pork that is relaxed in hot water. This will also make the meat more tender, elastic, and less likely to separate in subsequent links.

Making plum vegetable buckle pork refers to the fat and thin pork that is connected after making, and is still a whole. If it is broken, then this portion of plum vegetable buckle pork is obviously unqualified.

After doing this step, the next step is to fry it into the oil pan. The purpose of this step is to fry the pig skin into a tiger skin-like shape, which is the wrinkled look.

Chen Nian likes to eat the skin of plum vegetables and pork, and likes the taste.

And this is also a place that has been fully tasted.

It's like the skin of a roasted chicken, the tail of a roasted fish, the pan and spoon of a stir-fried dish, and the mouth of a girl who often wears lipstick...

When putting the oil pan, the aged one did not add too much oil, but just a shallow layer, just put the pig skin down and fry it.

Sometimes you don’t need to enter too much, you just need to put the key parts in and feel the warmth and enthusiasm to achieve your goal.

Click until it is.

However, it doesn’t require too much in-depth. Just fry the skin of pork belly until golden brown and take it out.

At this point, the soul of pork belly seemed to have been sublimated, and the whole piece of flesh had become completely transformed.

After experiencing evolution, soak it in cold water again.

Just when the pork belly is bathed in a second time, heat the pot and add a little fresh oil, then add large slices of green onion and ginger and stir-fry.

This process is also a step that Chen Nian likes more, it is like the top notes of perfume ready to go; it is like the warm-up before the game that makes people motivated; it is like the foreplay before the thing that makes people look forward to.

As the smell of onion and ginger gradually spread, Aged again squeezed out the water of the already soaked dried plums with his hands, then put them in a pot and continued to stir-fry. During the stir-frying process, a little salt and sugar were added to season.

.

Mr. Qiao looked at Chen Nian's movements from the side, thinking that this kid looked so skillful and didn't look like a person who just learned the arts.

Not to mention that it took less than a year for the old man to get the pot and spoon.

It took only half a year for him to officially start teaching him.

This means that Chen Nian does not delay his work at all, and he often watches himself cook when he is not paying attention.

If this were put in the past, perhaps Mr. Qiao would have felt a little nervous. After all, this is already a stealing master, but now, he even feels that Chen Nian has a high understanding.

You should know that cooking is very empirical. If you only see others making it but never try it, it can only be a piece of paper that will eventually be shallow.

But Chen Nian only saw how many years he had cooked, and then got started for another year, and even didn't tell him much. Until now, Chen Nian can still reach the current level, which is very valuable

It's right.

This may be because people have different mentalities at different times.

After stir-frying the undried vegetables, they all put them in a bowl, then picked them out, and put them in the ginger and green onions. So far, the task of these green onions and ginger has been achieved and has lost its value of utilization.

Then, I took out the cooled pork belly from the pot and cut it into slices of moderate thickness. This process is naturally very skillful. You should know that the aged knife skills are already very good.

Then put all the cut pieces of meat into a bowl, and add an appropriate amount of salt, appropriate amount of fermented bean curd, light soy sauce, cooking wine, sugar and some new slices of green onion and ginger.

The old actors I used just now were naturally thrown away.

Use a technique comparable to a blind massager to mix it evenly, fully grasp the flavor of the seasonings, so that the colors can also fully adhere to the surface of the meat.

After about five or six minutes, let the fully enjoyed pork belly rest quietly for an hour in a bowl called Heaven and Earth, waiting for the seasonings to be fully marinated and tasted.

At this time, Chen Nian raised his head and looked at Mr. Qiao: "Master, is there anything wrong with this process?"

What else could Qiao Heyong find out? Every step of Chen Nian's work is very accurate. He always lets him do it when he was young, so he can do it to this point.

"No, I'm looking at you with admiration now. Now I think I should have accepted you as my disciple before. Your understanding is really too high, much better than when I was younger!" Mr. Qiao said as he said

Thumbs up and praises.

"Master has been too much. I am just a novice. There are many things to be taught by Master in the future." Chen Nian also said modestly.

But other dishes still have to be made by Mr. Qiao. The plum dish is just a kettle that he wants to give the old man a try. After all, this dish is relatively not difficult, just remember the steps and you can make it.

It was almost the same, but he didn't expect Chen Nian to be so perfect.

But even so, Mr. Qiao didn't want to retire. He felt that he was still capable, and Chen Nian was also trying to do it seriously and did not feel proud of being able to make such dishes.

The smooth conversion of old man Qiao also made Mr. Qiao praise him in his heart. You should know that many young people easily feel proud in their hearts.

Especially in the kitchen, once you have the ability to stand on the stove, it is difficult to go back and be a helper with peace of mind.

Therefore, Chen Nian is not only able to be patient and willing to wait, but also can quickly correct his mentality with achievements, which is even more rare.

I saw Chen Nian skillfully processing various ingredients, perfectly cooperating with Mr. Qiao.

After almost all the ingredients are processed and put them in the pot, the meat that was marinated before has been marinated.

"Put the meat first, then add the plum vegetables. Don't put it too tightly. After steaming, the meat will swell. Then they will naturally squeeze together. Pay attention to the skin facing down when putting it, and wait until the meat is put, then

Just put the plum dishes on it.”

This is the final placing work. After it is done, put a plate on top and steam it in a pot. However, it is best to use low heat during the steaming process.

The prepared plum vegetable pork is steamed in a pot, and it is actually about 15 to 20 minutes. After that, you can only keep it warm.

Gradually, when people who came here to eat when they heard the plum vegetables and pork, their eyes were like Big Big Wolf heard Pleasant Goat and the others were going out for a spring outing, and their eyes were shining.

You should know that most of the people here immigrated from Guangdong or smuggled, and those who work on the docks do some hard work. Some people saw the plum vegetable and pork that shook their heads and swayed their heads.

It seems like a delicacy in the eyes!

But this dish is rare, so the price of Mr. Qiao is a little more expensive.

But the price is expensive and it is not difficult for them at all. If you can't bear to eat it, then just make a round with others. At worst, you can just share these slices of meat at that time.

This pork is more than ten pounds, which can be made of about 30 bowls, but even if people come in like this, they will basically order plum dishes and pork with pork on every table!

"The boss will give me a serving of plum vegetables and pork! I will ask for another bowl... no... I will ask for two more bowls of rice!"

But at this moment, Chen Nian shook his head and said with a look of apology: "Sorry, the plum dish is gone. The people who came here today ordered this dish at every table. It was sold too quickly.

If you want to eat, you can come early next time.”

"It's gone? I heard Lao Zhang say that there were plum vegetables and pork, so I came over quickly. Why did it go away?"

"Old Zhang?" Chen Nian understood the name as soon as he heard it. After all, he knew the regular guests who often came here to eat. "He had already finished eating when Lao Zhang told you. If he ordered the dishes, he would have ordered them.

I will definitely have it when I go and call you, but Lao Zhang only told you after he finished eating."

When the man heard this, his face suddenly showed an angry look!

"This old Zhang! I'm sorry I treat him as a brother. I actually have good things after I enjoy them. Then I told me that I'll settle the score with him later!" After that, he looked at Chen Nian and said, "Then I'll have a jelly."

The jerk is ready.”

After saying that, he found a seat to sit down.

In fact, he had just seen that there was actually a portion of plum dish in the pot, but Chen Nian said directly that there was no such dish. I guess this dish was left by Manager Qiao.

How can those who come to eat often not know the true identity of Manager Qiao?

So naturally I dare not cause trouble. Otherwise, if I change to another store, even if the boss wants to keep it, he will have to take the pork with this plum dish.

But even so, although he smiled on the surface, he still cursed in his heart. After all, he did not have the background of Mr. Qiao and did not have the energy of others. To put it bluntly, today he scolded him because he couldn't have enough food.

Mr. Qiao said, tomorrow may be thrown into the bay because he breathed the American air without taxes.

So just curse the unhappiness of the rich in heart.

Because he came late, there were no customers in the store soon. Before he left, Mr. Qiao called Chen Nian to prepare for lunch, and what they ate was plum vegetable and pork for lunch.

He took it out and placed it on the table in a noble manner. Mr. Qiao did not explain anything to the man because he felt it was unnecessary.

Of course, the old age is somewhat embarrassing, after all, young people.

But soon Aged's attention was attracted by the purée buckle. The served purée was covered with a plate. When the plate and bowl were turned up and down, and then the bowl was removed,

A complete plum dish of pork with pork appeared in front of me.

The rosy and crystal soup sprinkled all over the body, but not much flowed out from the plate. It was obviously because the soup was flipped over and finally absorbed by the dried plums.

A scent of smell comes to your nose,

"This plum vegetable pork is also very particular when choosing meat. It must have three layers, and it is best to have obvious layers and the thickness is consistent. If the layering is not good enough, it will look greasy and too thin and

It will look particularly tiring, it is not a good dish of braised pork.”

"Master, is this three-layer lean meat or fat meat?"
To be continued...