City Primordial Witch King

Chapter 373 Inheritance
When the red-robed old man Yu Jian left, Wei Xiao, the good seed they talked about, was preparing the New Year's Eve dinner in the kitchen.

In previous years, the family's New Year's Eve dinner was usually done by the father himself, and he would help by the side, washing vegetables, washing dishes and so on, but this year is a little different.

Ever since he got the "Witch Code", the inheritance of the Wu clan, he has paid special attention to the topic of "inheritance", especially when preparing for the New Year's Eve dinner just now, he suddenly thought of a question.

In my hometown, making a bowl of delicious taro braised pork is the skill of every chef, and taro braised pork has become a special delicacy in my hometown.

So, is the skill of making taro braised meat a kind of inheritance?

As a 20-year-old third-year student, Wei Xiao has never learned this skill since he was a child, let alone how to make it. The only thing he knows is to eat...

So when Dad proposed to make braised pork with taro, Wei Xiao immediately stood up and said that he would learn how to cook this dish from Dad, so that when Dad gets old and he doesn’t know anything, he won’t be able to eat it anymore It's such a delicious dish.

"Our family's taro braised pork is a precious inheritance of our family. I must not let it disappear from my hands!" Wei Xiao said to his father with a smile.

Although he said it with a smile, Wei Xiao secretly made up his mind that he must learn it in the future and pass this dish on to future generations, not for anything else but for this unique taste!
Of course, as soon as Wei Xiao finished speaking, he was immediately dragged into the kitchen by his father, and then it was time to learn how to cook.

Not only does it take a long time to make taro braised pork, but the process is also quite complicated. Every step is very important. If there is one place that is not done well, the taste of the final product will be very different, so Wei Xiao Had to learn from scratch.

The first step in making taro braised pork is to select materials!

In addition to the ingredients such as shallots, fermented bean curd, and thirteen spices, there are only two main ingredients-taro and pork belly.

The taro should be made of locally produced betel nut taro, and then peeled. Do not wash it with water, just wipe it clean with a wet towel, and then cut it into rectangular flat pieces.

After processing the taro, set it aside temporarily and then process the pork belly.

Pork belly should be fat and thin, and it must be skinned. The skin is also the essence of buckwheat. After cooking, it is soft and crispy, fat but not greasy, and it is not inferior to Dongpo pork.

The pork belly must first be cut into a large piece, and then the skin of the pork is baked with an electric iron or a heated iron bar, until the pig skin is browned, so that it can taste the aroma of the meat.

After frying, wash it with hot water immediately, then boil the water, put the whole piece of washed pork into the pot, cook it quickly on high heat until the whole piece is cooked until the chopsticks can be easily inserted into the pork skin, then remove it Come out and prepare for the next step.

Take out the whole piece of pork, immediately use chopsticks to poke holes in it, and poke countless small holes in the pig skin to let the water in the pork flow out, and then wipe it clean with a dry rag.

While poking holes, put white vinegar, salt and honey in a bowl, and stir well.

When there are enough holes poked out, after wiping them clean, immediately smear the seasonings in the bowl, all on the pigskin with holes, and spread evenly on every inch, no more and no less.

This step takes a lot of time, and the work is more meticulous. In addition, the pork just taken out of the pot is relatively hot, so it is not very fast.

Wei Xiao is not afraid of being scalded at all, and his hands and feet are also very dexterous. Under the guidance of his father, he quickly completed this step, which surprised his father.

"I can't see it, you are quite talented." Dad joked with a smile.

"Of course, you don't care whose son I am!" Wei Xiao said proudly.

Saying that, the father and son laughed at the same time, and there was a warm feeling in the small kitchen.

After the seasoning is spread on the pork skin, it can be put aside first, and then the oil pan will be set up to start frying.

Put cold oil into the pan, add a little salt, and bring to a boil. When the oil pan is a little smokey, you can start frying.

Of course, the first thing to deal with is taro.Put the taro slices that have been cut into pieces directly into the oil pan, fry until the whole slice turns golden, then take it out and put it in a basin for later use.

After the taro is fried, the pork is next.The whole piece of pork can be put in, and it is fried until golden, especially the pork skin, it must be deep-fried, otherwise it will not look good when it is steamed later, and it will not be very delicious.

After both ingredients are fried, the oil pan can be put away.

When the pork is slightly cold, the next step is to slice the whole piece of pork into slices, about as thick as a finger, with skin on each slice.Of course, there are some that are not easy to cut, and they can also be directly made into pure lean meat, which will be used as a base in the future.

Wei Xiao had never learned how to cut this piece of meat, so he had to be taught by his father, because this step is very important, if the cut piece of meat is not easy to put in a bowl, then the braised pork made later will not look good.

The meat slices are cut, and the taro slices have cooled down, and then it's seasoning time.

Mix garlic juice, Sanhua wine, fermented bean curd, thirteen spices, and oil and salt together to make a thick soup according to the taste of each family, and then pour it into a large basin.

Then, pour the sliced ​​meat and taro slices into the pot with soup, and mix them evenly, so that each piece of ingredients is covered with thick soup, absorbing the flavor of the soup.

Next, it's time for the bowls.

In the order of a piece of meat and a piece of taro, put the two ingredients neatly into the bowl. The side with the pig skin should be on the bottom, and the curved side of the taro should also be on the bottom when slicing. Some lean meat pieces that are not easy to cut are filled in, and they must be stacked tightly so that the ingredients are tightly attached to each other.

Because everyone in the family likes to eat this dish, and after the Chinese New Year, relatives will come to visit, and this dish is usually used for entertainment, so Wei Xiao’s family has made a lot, and there are twelve bowls in total.

After the bowl is installed, it is time for the last step-steaming on high heat!

Use a large pot, fill half of the water, then put a steamer, put bowls of pork meat in it, cover the pot and start steaming.

The entire steaming process takes about three hours or more, so after putting it on, just pay attention to the heat at all times, and prepare other dishes at other times.

Wei Xiao stayed in the kitchen for more than four hours before finally putting the cooked braised pork into the steamer and gaining rare free time.

"Dad, then I'll go out and play for a while." He greeted his father.

As long as this dish of braised pork with taro is ready, the other dishes are home-cooked dishes, and the ingredients have already been processed, and they just need to be put into the pot. He doesn't need to help with these.

"Go! Don't be too late, remember to come back for dinner." Dad reminded, and continued to work.

"Okay!" After getting permission, Wei Xiao quickly ran out to play.

(End of this chapter)