Douluo Continent on the tip of the tongue

Chapter 210 The Recipe of Wanfu Meat in the Qing Palace
After cleaning and arranging the kitchen utensils and tables as usual, Qi Han took a deep breath, opened the door of the food cabinet beside him, carefully took out a piece of pork belly with both hands, and slowly placed it on the cutting board.

"Meow~"

Hearing the movement, Gulu, who was taking a nap on the partition at noon, sat up, took a look, then jumped off the partition, jumped onto the table, and squatted obediently opposite Qi Han, with a pair of dark purple eyes fixed on the table. The pork belly on the cutting board.

I can eat this piece of meat for two days!
A piece of pork belly, almost the size of a cutting board.

Seeing Gulu's greedy look, Qi Han smiled, "I can give you a taste this time, after I finish this dish, I will make the rest cat food for you."

Although the well-made Qinggong Wanfu meat is also inedible, this dish does not use the whole pork belly, only the lower pork belly is needed, and the upper pork belly can be reserved for Gulu to make an upgraded version of cat food .

This is a thousand-year-old rare pig, and the five flowers on it also contain a lot of nutrition and essence, which is also a great tonic for Gulu.

Moreover, in a piece of pork belly, there are more top pork belly than bottom pork belly.

About four to one ratio.

Hearing this, Gulu became calm immediately, and obediently jumped back to the partition, not disturbing Qi Han's cooking.

"Meow!"

The excrement shoveler will do it first, Ben Meow is waiting to eat!
After taking a look at the pork belly, Qi Han cut down with a knife first, and cleanly separated the upper pork belly from the lower pork belly, and then put the upper pork belly aside, leaving only a strip of pork belly about ten centimeters wide.

If you don’t count all kinds of ingredients, this ten-centimeter-wide pork belly is all the ingredients needed for this Qing Palace Wanfu Pork.

Take a large pot, put the whole pork belly into the pot evenly, then add onion, ginger, cooking wine, star anise, fragrant leaves and other spices in turn, add cold water to cover the pork belly, turn on a low heat and bring the water to a boil Cook for another 10 minutes.

Soon, the aroma of various spices mixed with a faint smell of meat overflowed from the pot under the pressure of water vapor, and poured into Qi Han's mouth and nose, making a pleasant smile appear on his face.

Although this dish is just beginning at the moment, the taste is already a bit tempting.

Pick up the colander and take out the whole pork belly from the pot. At this moment, the surface of the pork belly has begun to turn white, and the smell of meat is beginning to come out. After washing it with cold water, Qi Han's knife flashes, and quickly removes the pork belly. Cut into four square pieces of meat.

The remaining leftovers were soaked in spices and the smell of onion and ginger, so they couldn't be eaten by Gulu, so they had to be handed over to Ruyi for recycling.

Felines cannot be eaten, but many omnivores in the system small world can still be eaten.

Four square pieces of meat can make four servings of Qing Palace Wanfu Meat.

It happened that Qi Han had one portion, and the remaining three were for the three employees in the store to taste.

Next, heat a pot of hot oil. The thickness of the oil is slightly thicker than the skin of the pork belly. After the oil temperature rises, carefully put the four pieces of pork belly into the pot one by one, with the skin side facing down. Fry until the skin is golden and bubbles form, take out the four pieces of pork belly and put them on a flat plate.

Similarly, the pork belly placed on the plate is also skin side down.

Cover the pork belly with a flat plate to ensure that the upper and lower sides of the pork belly are in contact with the horizontal part of the plate at the same time, and then place a washbasin filled with water on the upper plate.

Then, put the two plates together with the washbasin filled with water, and put them in the freezer for about twelve hours before taking them out.

Of course, with the black technology freezer provided by Ruyi, this step was compressed to 2 minutes.

Two minutes later, Qi Han brought out the heavily pressed and frozen meat. At this moment, the meat had hardened and shrunk under the pressure of the heavy object.

He put the skin side of the meat out, and carefully cut the knife along the edge.

Each knife only cuts at a position about two millimeters from the edge. Stop the knife when it is about to cut off, hold the meat with the other hand and rotate, and continue to cut along the other side to cut a thin slice with a thickness of two millimeters. A square piece of pork belly, no more than ten centimeters long and wide, was cut into strips nearly five meters long.

Such a cutting method is a great test for the stability of the knife, but Qi Han, who has already mastered the proficient level of knife skills, can move the knife like flying, which makes people frightened, for fear that he will cut off the pork belly with too much force.

After cutting all four pieces of pork belly into long strips like this, Qi Han patiently rolled them into pentagonal shapes, cut the quadrilateral pork belly into strips and rolled them into pentagonal shapes, and the shape of a flower appeared naturally.

Taking two bamboo sticks to fix the shape of the pork belly to prevent it from being out of shape in the next process, Qi Han immediately started the next step.

stew.

Take a large pot, put four pieces of pork belly into the pot, add appropriate amount of green onion, ginger, cinnamon, star anise, bay leaves, cooking wine, light soy sauce, dark soy sauce, rock sugar and fermented bean curd for seasoning, then pour in the pork belly Cold water, low heat and simmer for about an hour.

With the help of black technology, this time was also greatly shortened. After about 2 minutes, the meat in the pot was stewed to the proper heat, soft and not falling apart.

Take four small bowls, put four portions of pork belly upside down in the bowl, add red dates, chestnuts and lotus seeds to cover the surface of the pork belly, pour two spoonfuls of the soup left over from the stewed meat just now, and put them into the steamer together. Steam for two hours.

After another 2 minutes, Qi Han carefully brought out four small bowls, three of which were put directly into the insulated lunch box, and then covered the last small bowl with a small cup, and then flipped it over quickly, putting the inside of the small bowl The skin of the pork belly facing down is facing up again, and various ingredients covering the pork belly are scattered around the small cup.

Adjust the plate a little bit, and this Qing Palace Wanfu Meat is ready.

Qinggong Wanfu meat is neatly stacked in a delicate small cup. The upward facing meat skin has a kind of pearly luster, soft and fragrant, and blooms like flower buds. Even after such a long time of various cooking and processing, it still maintains its Physical stability.

The pale yellow fat is extremely thin, and there is hardly any greasy appearance in it, only the softness and attractiveness visible to the naked eye, interspersed among the yellow-brown lean meat.

Around the Wanfu meat, there are many lotus seeds, chestnuts and red dates as embellishments. These ingredients absorbed the essence of the rare pork belly during the "cracking" process. The rich meaty aroma is thoroughly mixed, and the greasy taste is completely dissipated, leaving only the tempting meaty aroma that makes people want to taste it quickly.

As the Wanfu Meat of the Qing Palace in the small cup was completely arranged on the plate, the vitality of the surrounding heaven and earth swayed fiercely, and then rushed from all directions, like a sea full of rivers.

Qi Han was already very familiar with this scene.

There was a bit of curiosity in his calm face.

What will the vision be this time?

The previous Tibetan sheep with fish belly, because the ingredients contained dragon scale fish, there was a vision of carp jumping over the dragon's gate.

As for the boiled cabbage, because the jasper and apricot vegetables among the ingredients were carved into the shape of a lotus by Qi Han, there was a vision of a golden lotus growing in Yaochi.

Both seem to have something to do with the ingredients themselves.

So this time, could the vision be related to pigs?
　Thanks to book friends 20170801081234622, Edward Fionaga, and Yujiu for their monthly tickets!

　　
　
(End of this chapter)