Naturally, it is not enough. We have to compete with the sacred wine "Senmyo". This traditional method even strengthens the taste of crab. It is difficult to compete with this legendary wine with Koro Yaki alone.

Shinji Kobayashi can be sure of this!

But he didn't have any other options. Since he had determined the recipe and could ask the royal family to send him ingredients, he would naturally have something to make up for the taste of the crab.

Sake great chant! Made by dragon chant!

Nowadays, only the royal family of the Gosan family can produce legendary sake. If it weren't for the specialness of this cooking ceremony, and the royal family urgently needs the largest share of the blessing, they would be reluctant to take this thing out and let Shinji Kobayashi cook it.

When Shinji Kobayashi took out the bottle of Dragon's Roar that seemed to be contained in crystal and contained only about three taels, a faint sound of dragon's roar appeared in the venue of the New Year Festival.

It also shocked the head of the Kagura family and Harutai Tsuchimikado to the point of almost falling down.

'For the sake of sharing the blessings from a cooking ceremony, why should I take out all these things?'

You must know that sake of this level is the best quality that can only be produced under the alliance between countries. In terms of preciousness, it may not be inferior to the 'senior tea'.

It can be said that before the reappearance of the sacred wine "Xianming", the "Ryuyinzo" made by the Yusan family was the best wine in Dongying.

Just three drops of sake dripped into the crab miso, which was originally full of umami, but had a vague smell of seafood and lake freshness that was difficult to get rid of and disappeared without a trace.

But that was not enough. Under the astonished gazes of everyone present, Shinji Kobayashi threw all the remaining Ryuuginzo into the pot of crab shell soup without any hesitation.

You must know that in addition to the crab leg shell of the king crab, the previously grilled shells of hairy crabs and hairy crabs are also put into it after the meat is removed.

Now this pot of soup has been dyed with a nice orange-red color. What's even more terrible is that it is different from ordinary soup stock. This soup has a strong barbecue flavor, which will also make this upcoming dish unique.

Add a rich flavor of fire!

...

"Did Longyin make it?"

Zhao Youqian showed a look of surprise, and then laughed.

"This is a direct showdown between the former No. 1 wine and the current No. 1 wine!"

"So funny!"

The pork in his hand has been processed to be extremely white at this time, and even the excess meat around the edges has been cleaned up, and the fat and thin piece of meat from the belly is still used.

However, unlike when I cooked it before, this piece of meat seems to have a more even ratio of fat to lean, and its skin is much thicker.

"It's time to get into the pot."

Without looking at Shinji Kobayashi, Zhao Youqian already put cooking wine, green onion, ginger and Sichuan peppercorns in a pot of water in front of him. He put them in cold water and blanch them to remove the flavour.

Just wait until the water boils, and you can take it out after two minutes. The purpose of blanching this time is not only to remove the fishy smell of the pork, but also to set the shape of the pork first.

After all, this kind of carefully selected two-headed black-flowered mushrooms doesn’t have such a strong fishy smell.

Two-head Wu Nai is a famous pig breed in Yaozhou. It is most famous for its tender meat and thick fat. But the one Zhao Youqian chose is different. It is two pigs that were raised in the mountains and forests, borrowed from wild boars, and then domesticated for three generations.

Wu.

It not only maintains the characteristics of the two-headed blackberries, but also changes the original shortcomings of thin skin and thin bones. Perhaps if you are just making ham, thin skin and thin bones is not a drawback, but if you want to take advantage of the characteristics of the tender meat of the two-headed blackberries, this is a drawback.

Zhao Youqian specially found a merchant who raised two-headed blackbirds that could be used for cooking, and ordered such a piece of high-quality two-headed blackbird meat. The delicious taste alone is no less than the top-quality ingredients sold by IGO Commercial Department.

It's only a little bit inferior to ordinary legendary ingredients.

After being put into the pot, the fat is translucent and the aroma of cooked pork has surprised many people. Because pork is a frequently eaten ingredient, it is easier to distinguish the quality from the bad.

Even Kirisenzaemon looked at it for a long time before he discovered what kind of pork Zhao Youqian used.

After blanching, Zhao Youqian did not start cooking directly. Instead, he continued to trim the edges of the whole piece of blanched pork, because after shrinking, the whole piece of pork was obviously no longer square.

Cutting off the excess meat, Zhao You did not cut it quickly, because this dish does not require fine knife skills, as long as you are careful enough.

Cut from the pig skin side, cut off the skin but leave a layer of lean meat so that the whole piece of meat continues to be connected, make five consecutive cuts, then turn the meat and continue to make five cuts.

The original piece of pork turned into trembling pieces of meat that looked like jade seals, which also completely exposed the cuisine made by Zhao Youqian!

"A ladle of rice wine, ten miles of incense, Dongpo's laughter, and thousands of family stories!"

"This kid is actually cooking Dongpo Pork at the Kitchen Ceremony?!"

'The Demon King of Food' Kirisenzaemon showed surprise. You must know that this dish has such a great reputation that even many people from Tozakura have seen it before. Every major Yaoshu restaurant, as long as it has some quality, will definitely eat it. There is this dish.

It can be said that this is a dish that has truly stepped out of the Yaozhou cuisine system and become famous all over the world.

In terms of the universality of this dish, people can easily taste it even with a slight difference. This is a dish that can only be made after thousands of efforts.

He never thought that against a Lin-level chef, Zhao Youqian would not use his most commendable creative dishes, but instead use such simple dishes.

Zhao Youqian naturally didn't know about Kirisenzaemon's dilemma, and even if he knew, he wouldn't care. After all, after he settled on this dish, he had no intention of changing it.

What's more, the tried-and-tested recipe is the best partner for his wine. This is the conclusion he came to after many experiments.

'It is better to use food to accompany wine than to use wine to induce wine!'

Zhao Youqian had a flash of inspiration at that time and incorporated it into his cooking this time.

Turn the cut pork upside down and place it on the bottom of the casserole. Place a layer of peeled ginger, shallot knots, and green onion segments to prevent the pork skin from directly contacting the bottom of the pot, which may cause burning or sticking.

Immediately afterwards, a whole jar of three-year Huadiao wine was poured in with a "gudong, gudong" sound.

Then the seasoning is simple, add one tablespoon of light soy sauce, one tablespoon of soy sauce, half a tablespoon of dark soy sauce, and a tablespoon of rock sugar.

All the seasonings have been completed, and this "Dongpo Pork" has never been complicated to make.

All it requires is the cook's patience and time.

As the casserole begins to boil and small bubbles appear, just before it boils, turn down the heat and slowly start to cook it.

When the heat is sufficient, it is beautiful. This is not an empty saying.

It takes at least three hours of slow cooking until the fat of the pork is completely melted and the lean meat is full of tender flavor. It is time to proceed to the next step!
Chapter completed!