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Considering that although braised pork is very popular, it takes a lot of time to cook it. After Jet Li bought the meat back, Li Anran just thought for a moment and decided to make two other meat dishes that are time-saving and delicious at the same time.

Seeing that his young master was about to start displaying his superb cooking skills again, Wang Liu, who was in charge of the wine shop and the Li family kitchen, naturally would not miss the opportunity to study. Even Qin'er and Ke'er were sent to the kitchen to help by Li Su, who came to hear the news.

After instructing the two loli maids to prepare the seasonings such as onion, ginger and other seasonings, Li Anran divided the generous amount of pork belly that he bought, three layers of five flowers, and at least three fingers of fat on the outer layer, weighing about ten pounds, into two pieces.

Part of it was cut into long strips about three fingers wide, and then threw them into warm water to soak the blood foam and dirt in the flesh. The other part was cleaned and handed directly to Wang Liushi to cut into small particles with a knife, and then beat them into meat with the back of the knife.

Taking advantage of the time of removing blood foam and beating meat, Li Anran selected some combinations of medicinal materials he bought from Changchuntang before, such as star anise, cloves, pepper, etc., and wrapped them in white gauze according to different proportions.

At this time, the onion and ginger on Qin'er and Ke'er had been cut enough. After looking at the pot of cooking meat, he found that the blood foam and dirt inside had almost gone, so Li Anran took out the five meat strips similar to rectangular pieces.

After washing the meat strips with cold water, Li Anran did not rush to do it, but instead used it as noodles for everyone in the kitchen to tell all the ingredients, knife seals, heat, seasoning and other requirements for the refrying meat he planned to make.

If it was normal, it would be impossible to master it just by listening to the master's lecture. But Li Anran had a unique cheating device, so after saying that, everyone, including Li Su, found that not only wrote down, but also seemed to understand.

The double-cooked pork is a special dish in the main time and space of the Heavenly Dynasty. It is a traditional dish that cooks pork in the eight major cuisines. It is generally called boiled pork, and it is actually not difficult to make.

The characteristics of the re-cooked meat are unique in taste, bright red color, fat but not greasy. The so-called re-cooked meat means cooking again.

As a traditional Sichuan cuisine, double-cooked pork seems to be not difficult to cook, but its position in Sichuan cuisine is very important. Basically, Sichuan cuisine chefs will take double-cooked pork as their preferred dish.

Even this time, the first and the first and the first and the embodiment of Sichuan cuisine for a long time. Almost as soon as Sichuan cuisine is mentioned, you will inevitably think of the first and first and the first and second as soon as Sichuan cuisine is mentioned.

Of course, the most important reason why it is so famous is that the meat is full of color, aroma and taste, and the color is pleasing to the eye. At the same time, it is also the first choice for the best meals.

In fact, the origin of the dish of "Hotpot" is closely related to folk sacrifices.

In the past, whether the living standards of the people were good or bad, they had to worship ghosts, gods or ancestors during festivals.

And those dishes used as sacrifices, not to mention in the past when they were not even full of food, even now they are basically eaten after the sacrifice is completed, so the dish of re-cooked meat appears.

In addition to the best pork belly, this cooked pork can also be made of pork hind buttock meat, commonly known as the second knife meat.

In terms of ingredients, traditional double-cooked meat does not use many ingredients, except green peppers and green garlic. There is only the bean paste that plays an important role in Sichuan cuisine.

However, as the recipes of dishes continue to change due to the taste and habits of various places, the current refried pork is no longer limited to these three ingredients, and many changes have emerged.

The re-cooked pork that Li Anran is going to make today still chose the most traditional method. The only difference is that the green peppers in the ingredients are replaced with red peppers.

After all, the color of green garlic and green pepper are somewhat repetitive. After changing to red pepper, the color of this cooked meat will naturally look better.

After removing the bloody meat strips, Li Anran was soon cut into about five millimeters of slices of meat.

Although this cooked meat is indeed not difficult to cook, there are still many things to pay attention to if it is delicious.

For example, as the main ingredient, in addition to choosing the best pork belly or 2-baked meat, kindness is also very important.

If the meat slices are too thin, it will easily be fried too dry after putting them in the pot, so that the meat will look too dry.

But if the meat slices are too thick, it will not only be difficult to taste when cooked, but also lack the unique taste of the refried meat.

With the help of divine thoughts, if someone measures the slices of meat cut from Li Anran's knife, they will find that they are all five millimeters thick, as if they come out of a mold.

After the meat slices are cut, it is not the time to cook in the pot, but it is directly placed in clean water, add pepper, old ginger, green onion and a little cooking wine, cook it slightly, and then soak it aside to remove the fishy smell of the meat.

Considering that the cooking process of the re-cooked pork was not long, after Li Anran processed the three ingredients, including slices of meat, green peppers and green garlic, he did not rush to do it, but came to Wang Liu's side.

Just as he was preparing the ingredients for the re-cooked meat, Wang Liu had already cut all the pork belly in his hand into small dices, and he had already started to use the back of the knife to make the meat worse.

Seeing that the other party's progress was a little slow, Li Anran frowned slightly, turned around and left the kitchen, came to the shed where bamboo was stored, picked a pair of them and split them directly, and then made two meat hammers specially used for meat making at a very fast speed.

Although it is a hammer, the thing Li Anran made has no meaning of a hammer at all, but two bamboo sticks.

However, the first half of the bamboo stick is square in shape, while the handshake part is a round handle.

Under normal circumstances, this kind of meat hammer is made of iron. Considering that iron is more troublesome, Li Anran simply uses bamboo to replace it.

As for the bonding between bamboo boards and the problem of too light weight of bamboo meat hammers, it is naturally solved with runes.

If Li Shimin or others who want to seek a magic weapon but cannot find it, someone who made this magic weapon just for the convenience of hammering the meat would probably be speechless.

"Aunt Wang, stand aside first and see me demonstrate how to use this thing." Li Anran, who made the meat hammer, said after returning to the kitchen.

"Yes, young master." Wang Liu, who had already beaten the meat, looked at the new kitchen utensils in his young master's hand and quickly gave in.

After injecting series of runes such as gravity, strength, shock, etc., two seemingly ordinary bamboo sticks are quite useful when used.

Originally, Wang Liu's efforts and careful knocking, he was still in a semi-finished state, but he was beaten up in just a few minutes.

"Come on, Aunt Wang, try it. Just follow the strength and speed just now, don't rush it." After being satisfied that the little thing he temporarily refined was indeed very useful, Li Anran handed out the bamboo stick and said.

With this magic weapon that made the current saint Li Shimin covet, the subsequent hammering work naturally went smoothly. Under the influence of divine thoughts, Wang Liu, who quickly mastered the strength and skills, took out the minced meat in a short while.

Seeing that the liumi had already been done, Li Anran took over and started the following link.

After adding the chopped green onion and minced ginger, appropriate amount of cooking wine, soy sauce, water chestnuts, minced mushrooms and two eggs to the meat squid and stir evenly, meatballs that were as big as a baby's fist were soon produced in front of everyone's dough.

As soon as these meatballs were balled out, they entered the oil pan that was sitting on the stove in advance. The oil temperature of 130 degrees quickly filled the entire kitchen with an attractive meat fragrance.

After about twenty large meatballs were fried, the braised meatballs were still half-finished.

The oil from the fried meatballs is naturally impossible to pour out. After pouring more than half of the oil, add the sliced ​​old ginger slices and stir-fry the scallion slices, then pour in the broth made with large bones and add the large meatballs.
Chapter completed!