delicious master

Chapter 262 Spiced Pork Head

The fatty fish was ready, and he asked his drooling cousin to take it away. Tang Xiaokang looked at the pork belly chicken that was still cooking.

Put the two stick bones that were just taken out into it again. There is also a lot of meat on the bone, which can't be wasted.

It has a rich aroma, with a hint of pepper, and it smells warm, making it a very suitable dish for winter.

Take the pork belly out of the pot. The stewing time is almost over. Now you need to change the knife on the pork belly.

The outermost wrapped pork belly was cut open with a knife, and all the chicken inside was scattered out, and poured into the basin. Tang Xiaokang cut the whole pork belly into small pieces with a diagonal knife.

Pour all the chopped pork belly and scattered chicken pieces into the pot again, stir it, and wait until the cooled pork belly and chicken pieces are heated, then you can start seasoning.

Pour in the appropriate amount of salt and freshly ground white pepper. Because it is winter, Tang Xiaokang specially added some more to increase the spicy taste and make the chicken belly buns taste more exciting.

Only these two are needed, no complicated seasoning is required, stir the seasonings evenly, Tang Xiaokang tastes the taste, there is no big problem, and starts stewing again.

After the aroma comes out, pour the cooked belly chicken out of the pot and sprinkle with chopped green onions. The aroma is full of flavor, with a strong spicy flavor. It feels really wonderful in this winter.

The belly-stuffed chicken was very heavy, so Tang Xiaokang didn't let Xiao Yuanyuan, who wanted to interfere, carry it, but sent him into the living room himself.

There are already many dishes on the table in the hall, such as the nine-turn large intestine made by the old man just now. The bright red color looks very attractive, but it also feels a little gluteny.

There was some bacon at home, and the old man used it to make a famous Anhui and Zhejiang dish. It was pickled and fresh. The soup was light and there were a lot of tender winter bamboo shoots on it. It just looked delicious.

The belly chicken was placed on the table, with the freshly cooked spicy pork knuckles on the left, and the old man's signature sweet and sour pork loin and garlic pork chops on the right.

The newly made Sixi Meatballs are also on the table. They are huge. In some places, they are made individually, such as the legendary braised lion head.

As soon as he went out, Tang Xiaokang saw his father walking over with a large basket of steamed rice noodles. The faint aroma drifted past the tip of Tang Xiaokang's nose, making him swallow his saliva.

Although it is said that most Chinese New Year feasts are whole pig feasts, they are not all just pig-killing dishes. There are also many other dishes.

For example, salt and pepper prawns, steamed sea bass, pearl lotus root balls, casserole fish head, shrimp paste and winter melon...

The taste is also good, it's just that the pig feast made by Da Ya is more attractive.

The old man has not yet finished the last dish, the sky has turned dark, many houses are brightly lit, and every household is gathered together, preparing to wait for the New Year's Eve dinner, which is extremely lively.

The old Tang family is naturally no exception. Originally, according to the progress of previous years, they might still have to wait, but this year, with Tang Xiaokang's help, the old man can relax a little, and the speed has obviously sped up a lot.

Moreover, there were many more people in the house this year, and the dining table customized by our ancestors in the lobby was finally filled with people.

It is always said that the most valuable thing in Lao Tang's ancestral house must be the dining table with various meals in the hall.

This table was made by the ancestors of the Old Tang family by a carpenter. It is several times older than the old man. When the folding mechanism is fully unfolded, it is extremely huge. Unfortunately, the Old Tang family has always been thin over the years and has never been that young. The seats can be filled for dinner.

This year we were able to meet this requirement.

With these thoughts in mind, outside the village, some people couldn't wait to start setting off firecrackers.

Whether it is Ningcheng or Pangcheng, the jurisdiction over fireworks and firecrackers is very strict now. However, this is a village far away from the inner city, and no one is here to take care of it. There is no ban on setting off in the village, so everyone can still have fun. Hehe.

Although it is a bit unsafe and pollutes the air, it is really meaningless to have no firecrackers during the New Year. There is no explicit prohibition here anyway. Tang Xiaokang feels that it is okay to have fun once a year.

Tang Xiaokang, who was thinking about whether he should go out and have fun, was pulled by the old man in the kitchen.

Everyone has been busy all day. The entire ancestral house has been cleaned cleanly. They didn't eat at noon and are now hungry. The old man is also a little anxious, so he simply asked Tang Xiaokang, a strong man, to come over and help.

For this matter, Tang Xiaokang is definitely 1 happy!
The last dish the old man is preparing is pagoda meat. This dish is very time-consuming and laborious, and it also tests the knife skills. The old man is now keeping an eye on the meat in his hands to prevent it from breaking in the middle.

The pork head in the brine bucket was almost ready, so the old man Tang Youwei asked Tang Xiaokang to come in and cut the pork head into pieces and put it on a plate.

The five-spice pork head braised by the old man is almost a specialty of the Lao Tang family. It tastes so addictive and addictive.

Every time Laotang’s has a banquet, the spiced pork head is what I want to be highlighted the most.

There's nothing you can do about it. A pig's head can only grow to this size. No matter how powerful you are, you can't make a pig have two heads.

And the pig heads sold outside are definitely not as good as the quality of the ones raised by us. It is a waste of materials to make spiced pig heads.

This has led to the fact that the spiced pig head braised by the old man every year has become the rarest item in the Lao Tang family. After all, all year round, the old man is willing to show off his braised pig head skills on this day.

After taking out the pig head meat from the bucket, Tang Xiaokang smiled casually as he looked at the people sitting outside in the lobby waiting for the meal. These people were still stupidly waiting to grab it, unlike him, who could definitely eat it before the meal was served. Don't ask, it's the chef's privilege to ask.

Take out the kitchen knife and cut the whole pig head into different categories: pig ears, pig mouth strips, pig cheeks...

That is to cut a piece, eat a piece, cut a piece and eat a piece again.

Now, Tang Xiaokang finally realized the joy of being a chef. When would he have thought that he would be able to sneak into the kitchen in advance and start to savor the flavor of the spiced pork head meat before snatching it from everyone.

Ugh, it smells so good!

He felt comfortable eating. Tang Xiaokang also paid special attention to the arrangement of the plate so that all the meat was spread out evenly. If you didn't look carefully, you wouldn't have noticed that there was a lot less pork head meat.

Seeing this, Tang Xiaokang clapped his hands in satisfaction, and brought the chopped spiced pork head to the lobby.

Looking at the dishes served by Tang Xiaokang, Tang Qingbo, who had been looking forward to it for a long time, kept looking at it, but for some reason, Da Ya was obviously heavier this year, so why did he feel that the pork head meat on the plate seemed to be a little insufficient? ?

(End of this chapter)