When Su Shi was demoted to Huangzhou, there was a famous limerick: The pork in Huangzhou is good, but the price is as low as dirt. The rich will not eat it, and the poor will not know how to cook it. Slow down the fire and use less water. When the heat is sufficient, it will be beautiful. Get up every day Have a bowl and you will be so full that you don’t care.
This song "Ode to Pork" once made Yu Jian burst into laughter. Su Shi was not only an out-and-out foodie, but also quite interesting to tease.
But it is this limerick that contains the most primitive way of making Dongpo pork.
The first step in this fishy meat dish with thick oil and red sauce is to cut the meat. The meat should be fat and lean, the lean meat should be fine, the middle layer should be sandwiched, the fat meat should be thick, and the outer layer should be wrapped with a layer of meat skin. , only by taking one bite can you taste the essence of Dongpo Pork.
Yu Jian used small tweezers to pluck the hair off the pig skin bit by bit, put it in a hot pot and scalded it lightly, using the temperature at the bottom of the pot to shrink the hair follicles. Then blanch the meat in cold water and use Huadiao wine. While removing the fishy smell, it can well retain the aroma of the wine.
Boil a large piece of meat in water for five minutes, drain it into cold water, and cut it into equal cubes.
The next step is to fry. Fry out the excess fat over medium-low heat. Except for the skin and lean meat, fry all other sides until they are brown.
The next step is to cook. The fried pork belly is tied into a cross with cotton thread, and a layer of scallions and ginger slices are spread on the bottom of the casserole. The pork belly is neatly arranged in the pot, add seasonings and diluted rock sugar juice, and then top with hot spicy sauce. Huadiao wine, pour in warm water that covers the meat, and simmer slowly.
Time passed minute by minute.
On two identical stoves, hot aromas wafted out at the same time, making it difficult for people to tell which was heavier. Everyone felt like they were in a sea of pork, and everything they could see and touch was tender and tender. piece.
"Okay -" Lai Wei was the first to speak, opening the lid of the pot, and the aroma of fat and meat overflowed, filling the whole room with a strong aroma and hitting his nostrils.
Yu Jian also turned off the stove and said softly, "I'm fine too." She opened the lid in no hurry and let the remaining warmth circulate.
Xiao Lin pushed the stunned Yang Jianxin: "Okay, okay, hurry up and bring it over."
Yang Jianxin wiped his saliva and started running: "Hey - it smells so good that it kills me -"
Two minutes later, two identical plates were placed in front of everyone. Both were red in color, with thick and shiny juices. There were clear traces of rope binding on the pieces of meat, but they made people want to find out... .
The pork belly is originally thick in fat, but after long-term stewing, the meat becomes soft and the collagen melts into crystal clear oil. If it were not tied with cotton thread, it would have fallen apart.
Xiao Lin observed for a while and couldn't tell which one was made by the little boss, so he didn't hesitate and picked one at random. He carefully picked it up with his chopsticks. Such a small movement made the skin and flesh tremble slightly and the sauce mixed. The oil is stained and appears to be in a state of not dripping.
Xiao Lin stretched out his tongue and rolled the meat into his mouth from the bottom of the chopsticks. But for a moment, the tip of his tongue trembled, and his eyes widened. The tender meat suddenly hit his teeth, and bounced up instantly, soft and soft. Soft, melts in your mouth, sweet and meaty.
I just felt that there was a green forest in front of me, and a wild boar was running rampant in the middle. Suddenly it hit a towering old tree, and the pig's body shook violently, but it did not hurt at all.
With this Dongpo pork, he could taste the firmness of the lean meat and the dense skin of the meat. The two flavors perfectly combined and complemented each other.
He remained silent, rinsed his mouth, and picked up the meat on another plate.
The same rich taste melted in his mouth, and the oil and meat gushed out in his mouth, making him feel dazed.
tasty.
Both plates were equally delicious.
But he always felt that there was something a little different, but he couldn't tell.
Lai Wei leaned on the table nearby and ordered two plates, very confidently: "How is it? Which one is delicious?"
Xiao Lin and the neighbors on Lanhai Street who had already tasted it looked at each other and pointed to the first plate.
Lai Wei took a closer look and couldn't help but feel a little angry: "You all choose this one?"
Everyone nodded.
He suddenly became furious, took off his apron and threw it on the ground: "Impossible! You must have tasted it wrong!"
The first plate was made by Yu Jian, and the second plate was made by him. Although the two chefs have the same technique, the works presented are still slightly different. The surface of Yu Jian's work is more shiny, while the surface of Lai's work is slightly different.
The ones made by Wei are darker in color.
Lai Wei shouted in disbelief: "You think, how can what I do not be as good as what she does?"
Xiao Lin shook his head: "I don't know how to describe it, but the first plate is more delicious."
However, some experienced neighbors frowned and carefully observed the difference between the two, and then discovered the clue: "The method used by Chef Lai should be the ancient method, but in terms of taste, the little boss's is indeed better.
.How can I put it, both of them melt in the mouth, Chef Lai’s, the lean meat is soft and rotten, and the fat meat and skin melt instantly. And the little boss’s, the lean meat is also soft, but the skin is still chewy.
strength."
Xiao Lin nodded repeatedly. After such a reminder, he was instantly opened up to Ren and Du's second channel, and then said: "Your Dongpo pork has a different taste after one bite. But the little boss's Dongpo pork, lean meat, fat meat and
Pork skin, three types of meat, three layers, layer upon layer, perfectly integrated.”
Chef Lai still didn't believe it, so he stepped forward and took a piece. This bite made him tremble.
This taste——
He glanced at Yu Jian, moved his mouth, looked again, and moved again.
When the meat turned into plump juice, flowing through the throat and sliding into the stomach, he lowered his head silently, picked up the Dongpo pork he had made, and poured it into the trash can in front of everyone.
"Master Yu, I was wrong!" He raised his fists and bent slightly, "Although I, Lai Wei, am a rough man and have no education, I am willing to admit defeat! The Dongpo Pork you cook is indeed better than mine.
It’s delicious, I’m convinced!”
Even though he didn't want to admit it, Yu Jian defeated him with the dish he was most proud of, and he was convinced of the defeat.
"Chef Lai accepted." Yu Jian remained calm and nodded slightly, accepting his apology.
I was quite satisfied in my heart.
I originally thought that Lai Wei was indeed an unqualified person, but now that I look at it, he is not completely bad. As a cook, skills are the key, but character is also the key. Yu Jian has been in Guanglu Temple for many years, and many of them are useless.
human means.
She can believe that Lai Wei will be quietly studying his not-so-perfect Dongpo Pork technique for a long time to come.
She also always believes that food has great power of its own.
"Oh, by the way. Don't forget to clean the door of Yu's restaurant." Before walking out of Lantingxuan, Yu Jian turned her head and said lightly.