There seems to be no restaurant in Hangzhou that doesn't know how to make Dongpo Pork.
As a local hotel that has existed for more than a hundred years, it is naturally impossible to be an exception.
The Dongpo Pork here is served in a small bowl, with one piece per person and a palm-sized dough on the side.
This time everyone’s expectations were already very low.
Because the beggar chicken who stepped on the thunder just now made the eight people present realize the fact clearly.
Moreover, even the appearance of the Dongpo pork in front of me is not that good.
It has a dark sauce color, and you can tell at a glance that a lot of dark soy sauce was added during the color mixing.
Normally, Dongpo pork does not contain dark soy sauce.
After all, dark soy sauce will be decomposed by high temperatures if cooked for a long time.
It becomes sour, bitter, darker, cloudier, and darker.
Serious Dongpo pork, using sugar to color it, is completely enough.
After adding sugar color to the stewed vegetables, the finished vegetables will be red and bright, sweet and delicious, fat but not greasy.
What is sugar color?
Add sugar to the water/oil/water-oil mixture.
Continuous heating, continuous stir-frying, and high temperature will change the properties of white sugar.
The white sugar will begin to turn yellow, red, and finally translucent maroon.
This simple technique of frying sugar can be easily used by ordinary people, not to mention big restaurants.
Li Xiao looked at the dark-colored Dongpo meat and couldn't help but shake his head.
He has eaten Dongpo pork twice during live broadcast.
The Dongpo Pork at [Fuyuanju] is average in quality, but its cooking techniques make up for some shortcomings.
[Jinsha Restaurant]'s Dongpo Pork is of excellent meat quality, using the best ten-layer pork belly, but the cooking method is slightly inferior, leaving some flaws in the originally excellent pork belly.
As for the Dongpo pork in front of us, let’s not mention it...
Wen Li saw that everyone was staring at the Dongpo meat in front of her and said quickly
"Let's just make do with it and go out to find a good meal in the evening."
Liu Mang also said quickly
"That's right, that's right. Find a good place at night and have a good meal or a bad meal. After all, tourist areas are pretty much like this."
Su Bei also echoed
"Yes, yes, actually, the beggar's chicken just now wasn't too bad, it just didn't taste enough."
.....
After some self-comfort, everyone started using their chopsticks with a forced smile on their faces.
Li Xiao gently poked the Dongpo meat in front of him with his chopsticks, and the chopsticks were gently bounced away.
He swallowed, and the feeling of uneasiness became stronger.
The chopsticks moved upward and landed on the pork skin of Dongpo Rou.
This time the chopsticks were not bounced away anymore and were inserted easily.
With a gentle pull of the chopsticks, the entire skin of the dongpo pork was separated.
Li Xiao raised his eyebrows, what is going on?
The meat is so hard but the skin is already soft?
Soon he realized that this piece of Dongpo meat had been put into the refrigerator.
Indeed, dishes like Dongpo Pork that take a long time to make cannot be made now.
However, normally, starting business at noon and starting production in the morning is enough time.
However, I don’t know whether [Lou Nei Lou] is doing it to save trouble or to save costs. This piece of Dongpo pork should have been made yesterday;
Then it was placed in the refrigerator to keep it fresh, so the skin and flesh separated.
Putting the pig skin in your mouth, it is slightly bitter, but the pig skin melts in your mouth, and you will be filled with collagen in one bite.
The taste is not bad, not bad, a little too sweet and slightly salty.
The spices on the Dongpo pork are very light, and the juice at the bottom of the bowl that should be thick is as thin as water.
This is no longer child's play, it's simply perfunctory...
Because the meat was too hard, Li Xiao tried several times but was unable to separate the entire piece of Dongpo meat.
I had no choice but to pick up the whole piece of pork belly and press it down in one bite.
The skin is very hard and the meat is very tough because this piece of pork belly is too thin.
Coupled with long-term stewing, a large amount of fat is also released.
Without the moisture of fat, lean meat is like a dry land without cultivation and watering. It is dry and tight and cannot arouse any interest at all.
He let out a long breath and frowned slightly.
Li Xiao had forgotten how long it had been since he had eaten something so unpleasant.
Seeing Li Xiao's sad face, the blue budgerigar showed sarcasm on his face.
Stupid humans are still as pitiful as ever.
As a bird, he had no way of understanding.
Human beings are so stupid that they often do things that cause them pain.
He had once curiously flew to a nearby high-rise building to find something to eat at night.
Then, for several nights in a row, he could see a man and a woman working in front of the window.
The man was panting from exhaustion, while the woman screamed in pain.
Human beings are so pitiful.
However, it immediately thought of the scene of being ravaged just now, and immediately showed a serious expression.
To avoid being discovered by others, especially by this terrifying human being next to you.
However, it didn't seem good not to eat. I barely ate half of the meat in the bowl and had no choice but to stop.
Li Xiao thinks that his endurance is very strong. After all, he could survive 1,500 a month. Of course, the food he eats cannot be too good.
However, maybe I have eaten too many good things recently.
It is easy to go from frugality to luxury, but it is difficult to go from luxury to frugality.
Suddenly eating Dongpo pork with such a unique taste and such a hard texture made Li Xiao unable to adapt.
Xu Zhiyong, who was at the same table, suddenly spoke
"Hey, this dough wrapped with Dongpo meat seems pretty good?"
Hearing this, Li Xiao's eyes fell on the dough, he hesitated, and then picked it up.
After all, it’s already like this, it can’t possibly become more delicious, right?
The white dough has been roasted over charcoal fire, and is slightly browned on both sides, with a few sesame seeds sprinkled on top.
When the dough is taken away, you can feel on your hands that although the dough is very thin, there are definitely more than two layers.
Pick up the remaining half of the Dongpo pork and place it on top of the dough. Fold the dough so that the Dongpo pork is wrapped inside, like a chicken roll.
He gritted his teeth and stuffed the dough roll into his mouth.
The dough is slightly salty and has three or four layers, with Dongpo meat sandwiched in the dough.
With one bite, you can taste the juiciness of Dongpo pork, the thin dough, and the texture of Chai Chai meat.
It does have a different flavor and may not be particularly delicious, but it is indeed much better than just eating Dongpo pork.
Li Xiao ate all the remaining dough on his hands, nodded and said
"It's really good. You can try it."
The few people present had already stopped, but after hearing that the food anchor Li Xiao said it was good, they all started to take action.
“It’s quite delicious.”
"It's not bad."
"Ok, Ok..."
Although it still tastes average, it is definitely better than before.
If it is less than what is above, there is more than what is below.
After everyone finished eating the Dongpo Pork, the third dish was served.
