God of Cooking, grilling skewers attracted the fairy beasts

After removing the hair from the pork, you need to wash it with water.

Then prepare a few large pots. With so much meat, one pot definitely won’t be enough.

Pour clean water into the pot and then put the pork into the pot.

Then add scallion segments, ginger slices, and an appropriate amount of cooking wine to the pot to remove the fishy smell; add peppercorns, star anise, and bay leaves to enhance the flavor.

Don’t cover the pot immediately. Turn on high heat and boil the water in the pot.

After the water boils, turn to low heat and simmer for twenty minutes. Now you can cover the pot.

When the time is up, open the lid and add two spoons of salt to the pot to let the flavor blend in, then cook over low heat for another ten minutes.

After taking out the cooked pork, let it cool for a while and then remove the moisture on the surface.

This step was not a difficult task for Li Heng. With the artistic conception of fire in hand, he could accomplish it in minutes.

Next, use a bamboo stick to poke a lot of small holes densely on the skin of each piece of pork, so that the oil in the fat can seep out through the holes.

In addition to making it easier to absorb the flavor, this also ensures that the final braised pork will not taste greasy.

Wipe off the oil oozing from the skin, put the meat in a bowl, and pour in soy sauce to marinate.

Make sure the surface of the meat is evenly coated with soy sauce.

Next, pour a large amount of cooking oil into the pot, heat the oil over high heat, then turn to low heat, then add the meat pieces coated with soy sauce and start frying.

To prevent oil from splattering, it is best to cover the pot during frying.

After about two or three minutes, the noise in the pot will decrease. When the meat starts to change color, take it out and soak it in cold water for ten minutes.

When it was taken out again, the skin had turned into tiger skin, which was the effect Li Heng wanted.

Cut the soaked meat into slices of appropriate thickness, then put the meat slices into the bowl again and start seasoning.

Add appropriate amount of five-spice powder, pepper powder, soy sauce, and finally use ground grass to enhance the flavor.

Simply mix the meat slices evenly, then start to arrange them on a plate, placing the meat slices neatly in the bowl prepared in advance, with the skin facing the bottom of the bowl.

The job of plating the dishes was taken over by several of Li Heng's apprentices, because Li Heng also had to deal with the pickled mustard greens.

After soaking for more than an hour, the appearance of the pickled mustard greens no longer looks as dry as before.

After Li Heng took out the pickled mustard greens, he rinsed them again in clean water to wash away the dust and other impurities hidden inside.

After controlling the moisture slightly, cut the pickled mustard greens into small pieces.

Pour the chopped pickled mustard greens into the pot and stir-fry over low heat for a while. No oil or other seasonings are needed.

After slowly frying the pickled mustard greens until they are fragrant, take them out and spread them evenly on the meat slices in the bowl until they are level with the rim of the bowl.

Li Heng was frying pickled mustard greens, Jiang Xueer and Daning were putting meat into bowls, then handing them to Tian Xiu and putting a layer of fried pickled mustard greens on top.

The people had clear division of labor. It was just a matter of making a dish, but they made it look like an assembly line.

But doing so does save a lot of time.

After Li Heng had finished frying all the pickled mustard greens, he immediately changed the wok to a steamer and placed the filled bowls into the steamer.

Before steaming, it is best to put a lid on each bowl to prevent water vapor from dripping into the bowl and affecting the taste of the dish.

Steam over high heat for 15 minutes, then turn off the heat. Take out the bowl containing the steamed meat and turn it upside down on a plate.

This dish of braised pork with preserved vegetables is ready.

At the very end, of course, we can’t forget to add a handful of chopped green onions.

Nothing more to say, just show off!

As soon as Li Heng opened the bowl of meat, a unique aroma spread in the air.

The skin is bright red and attractive, and the meat is soft and tasty.

The mellow meat aroma and the fresh fragrance of pickled mustard greens are intertwined together, which is definitely the perfect combination.

At this time, the others had no mind to work and they all surrounded Li Heng.

"Wow~ This is what Brother Li Heng talked about, pork with preserved vegetables? It smells so good, it must taste even better!"

As Lu Xiaoxiao spoke, her head moved closer and closer, and saliva began to form at the corners of her mouth.

"Snapped!"

Li Heng stretched out a finger and pressed it against Lu Xiaoxiao's forehead.

"Wipe your saliva first, the work is not done yet."

Due to the limited size of the steamer, only a dozen bowls can be placed at a time. Even if two steamers are used, nearly a hundred bowls will require at least two more batches of steaming.

Li Heng originally planned to finish his work first and then start eating, but the others could no longer wait.

"Brother Li Heng, can you eat first before working?"

Lu Xiaoxiao sucked the saliva back and soon returned to normal.

"Yes, Uncle Master, you see, we can't concentrate on our work when we are hungry!"

"Yeah, I think Senior Brother Dan is right!"

Daning and Jiang Xueer, a young couple, could not resist the temptation of braised pork with preserved vegetables and stood up to agree with Lu Xiaoxiao.

"Um, do you all think so?"

Li Heng turned and looked at the others.

"OK!"

As a result, everyone's opinions were surprisingly unanimous.

"Okay, let's eat first!"

Li Heng finally agreed with Lu Xiaoxiao's opinion. He was really afraid that Lu Xiaoxiao's saliva would drip into the bowl while she was working.

"Great!"

Lu Xiaoxiao jumped up excitedly, and the next moment the rice bowl appeared in her hand.

The speed of the others was not much slower than Lu Xiaoxiao.

Although there was only one dish for lunch today, they all enjoyed it very much.

Everyone started eating, so it was impossible for Li Heng to just watch others eat without doing anything himself.

What's more, someone had already served him the rice.

Li Heng picked up a piece of meat with some pickled mustard greens on it and put it into his mouth.

It is fragrant but not greasy, fat but not oily, with a rich taste that leaves a lasting aftertaste.

"Colorful, fragrant and delicious" is the most appropriate way to describe this dish.

A mere plate of food was definitely not enough for more than ten people, so each person only got a piece of meat.

Fortunately, the remaining pickled mustard greens on the plate were also a rare delicacy.

They absorb some of the fat that overflows from the fat, and also absorb the meat aroma.

It tastes completely different when mixed with rice.

Li Heng even felt that pickled mustard greens tasted better than meat.

But by the time he slowly tasted a piece of meat, the pickled mustard greens on the plate were long gone.

"Ding~"

The extended chopsticks touched the smooth bottom of the plate, making a crisp sound.

"That's it?"

The rice in Li Heng's bowl has not been touched yet. It seems that everyone's eating speed has improved a lot.

"Brother Li Heng, do you dare to have another plate?"

"Uncle Master, please refill our bowl quickly. Look at the rice in my bowl. I have only eaten half of it. You can't let me eat only rice, right?"

Everyone looked at Li Heng and urged him.

"I know! How can I let you guys starve?"

Li Heng didn't waste any words. He raised his hand and took out three plates from the ring.

"Crack, snap, snap!"

As soon as the three plates landed on the table, everyone immediately started a new round of fighting for them.

Li Heng also learned his lesson and gave up the habit of chewing food slowly.

No matter whether it is meat or vegetables, take out your chopsticks first and grab the food in your bowl.

A few breaths later, three more plates without soup appeared on the table.