Chapter 785: Stabbing each other is the normal behavior of Diaoyutai chefs! Making red crispy pork! [Please subscribe]

“This chicken is so well done!”

Lin Xu holds a bowl of rice and eats it in front of the camera.

When he first started cooking, he thought he could imagine the final taste of the chicken based on the seasonings and ingredients, but when he tasted the chicken, he realized that his imagination was still not enough.

Simple cooking, the chicken is so delicious.

We have truly reached the high state of cooking that Master said: reducing complexity to simplicity and returning to nature.

The lard is fried into chicken fat, which adds a bit of deliciousness to the aroma. The light soy sauce is cooked into soy sauce and soy sauce, and also adds a salty and fresh taste to the chicken. The rice wine not only adds sweetness and freshness, but also

Adds a layer of mellow aroma.

Coupled with ginger and green and red peppers, the taste of chicken naturally becomes more attractive.

Pair it with rice, it's a delicious meal, it's a satisfying meal.

It was only after nine o'clock, and there was still some time before lunch, but Lin Xu was holding the bowl and eating happily.

He finished a bowl of rice in threes and fives, then flashed the bottom of the bowl to the camera:

"I was addicted the first time I ate it. Everyone should follow suit. It's simple, delicious, and even a novice in the kitchen can make it easily."

The video is officially recorded here.

As soon as it was over, Bai Pengbo came over and started tasting.

While tasting it, I praised that the chicken is really delicious.

Fan Ming came over, tasted it with chopsticks, nodded and said:

"The three-yellow chicken that Cantonese cuisine chefs disdain, but in the hands of Gan cuisine chefs, they can make such delicious food...Although Lao Jin is quiet, his craftsmanship is really nothing to say."

Although Cantonese cuisine is complete without chicken, not all chickens can be used.

Laoguang people's favorites are Qingyuan chicken and Wenchang chicken bred in Hainan, which are firm and not too fatty. They don't like the fatter Sanhuang chicken.

But just because they don’t like it doesn’t mean it’s not delicious.

Regardless of the three-cup chicken in Gan cuisine or the famous yellow braised chicken in northern Shandong cuisine, the raw materials are all three-yellow chicken, and they all taste delicious.

Ning Yiheng also tasted two pieces of meat:

"I still think duck meat is more delicious."

Lao Dai's voice sounded outside:

"If you like being a duck, just keep doing it. We won't laugh at you, but it's wrong to talk about it all the time."

Ning Yiheng twitched the corner of his mouth. This dog's mouth would never spit out ivory.

Dai Jianli walked in with a smile and said to the outside:

"Lao Guo, Shaanxi guys are attacking Cantonese cuisine and saying that you discriminate against ingredients. Why don't you refute it?"

Guo Weidong walked in with his hands behind his back, greeted Lin Xu and Hao Qingfeng first, and then said:

"Can Lao Daiqian stop sowing discord? Isn't it better to focus on cooking? Look at Lao Jin's spicy braised food. I think it's better than Sichuan cuisine."

Jin Shangwen: "..."

You said this just after saying that you don’t want to stir up trouble. When did you, Lao Guo, become so bad?

He was worried that Lao Dai, a man of 250, would use the topic to his advantage again, so he took the initiative to change the topic:

"There's still some time before noon, how about taking a photo of another dish?"

A group of head chefs got together and ended up photographing a dish. If word got out about this, their colleagues would laugh to death.

Guo Weidong asked:

"What are you going to do? Stir-fried bacon with wormwood? Four-star moon? Beer duck?"

Hao Qingfeng, who was arranging his camera, asked:

"What is the Four Star Moon? Is it also a vegetable?"

Dai Jianli took a bite of chicken feet and explained:

"It's steamed fish fillet with rice noodles. The cooking method is similar to that of boiled fish, but it's steamed. When you eat it, it's served with a steamer and four side dishes. The steamer is like the moon, and the four side dishes are like stars.

The great man liked this dish very much, so he named it Four Stars Watching the Moon."

This dish with an elegant name was introduced to the capital that year and became a favorite of great men.

Even to this day, it is still a representative of Jiangxi's high-end cuisine, and has been successfully selected into the top ten famous dishes in Jiangxi.

Jin Shangwen said:

"Let's do it later. Today I want to collaborate with Brother Lin on a Nanchang dish that many people don't know how to cook - red crispy pork."

Red crispy pork?

When Lin Xu heard this name, he felt a little strange.

When it comes to Hongsu Shou, he knows something about it. It is another name for braised pig's trotters, but red crispy pork...is it related to pig's trotters?

Guo Weidong knew it very well. When he heard about making red crispy pork, he smiled and said:

"This dish is good and requires high knife skills, so it is really suitable for Brother Lin."

Seeing that Lin Xu didn’t understand much, Dai Jianli continued to popularize science:

"Red crispy pork is to separate the skin and meat of pork belly, mince the meat to make stuffing, beat the pig fat on the inside of the skin with lychee flowers, then stuff the meat stuffing onto the skin again, cut it into large thick slices, and fry it.

Let it simmer for a while, then put it in a steamer to steam for more than an hour. The meat will be crispy and delicious, and it will be very enjoyable to eat."

Chop up the meat and then stuff it into the skin and make it into meat cubes again?

This recipe does sound difficult, but it is also quite interesting. It feels very similar to the recipe of stuffed dace in Cantonese cuisine and red crispy chicken in Huaiyang cuisine.

Lin Xu said:

"In that case, let's get started. I haven't tasted this dish yet."

Jin Shangwen went to get a piece of pork belly with skin, which weighed about three kilograms. In addition, there were onions, ginger, eggs, water starch, dry starch, and various condiments.

Ning Yiheng looked at the pork belly and said:

"This piece of meat is good, very suitable for cooking."

Jin Shangwen smiled:

"How come you never stray from your profession?"

"You're used to it, you can't change it."

As soon as Ning Yiheng finished speaking, he was stabbed by Fan Ming:

"I talk about it every day, but I don't see your roast duck level surpassing that of Lao Xie... Now Brother Lin's roast duck level has also improved, and I don't see him and his brothers always talking about it."

Ning Yiheng: "..."

You're sincere about this shit, right?

He immediately turned his face and said to Dai Jianli:

"Old Dai, there is something you may not be aware of. There were not a lot of roses in your yard two days ago. It was Lao Fan who secretly picked them. He said they were for foot baths, and he also mentioned the roses in Building 18.

Flowers are best for foot baths."

When Dai Jianli heard this, he immediately became furious:

"Lao Fan, pack up your belongings and run away. Even if Jesus comes, he won't be able to save you!"

After the Spring Festival, Lao Dai deliberately planted some roses in the yard in order to study rose jam. After they bloomed recently, they were always being picked.

He used to look for other people's things, so he just picked them without paying any attention to them.

But before the roses that we worked so hard to grow were made into rose jam, Lao Fan, an old man from Guanzhong, used them to soak his feet. Who could bear this?

Fan Ming gave a helpless laugh:

"I'm making rose tea... I'm filming a video, let's not waste time."

He glared at Ning Yiheng fiercely, wishing he could hang the Duck King up and make him a roast duck.

Jin Shangwen said:

"Stop making trouble, stop making trouble, start quickly. If you miss the meal later, don't you guys say that I don't take care of the meal."

At this time, all the ingredients were ready, and Hao Qingfeng readjusted the camera and started shooting.

"Hello everyone, I am Jin Shangwen. Today I will show you a Nanchang special dish - red crispy pork. This is a delicacy that can only be eaten during the Chinese New Year when I was a child. However, fewer and fewer people can cook it, so I will give it to you today.

Let’s do a demonstration and let Brother Lin taste our Jiangxi delicacies.”

Lin Xu waved to the camera, exchanged a few words, and then started production.

For this dish, you must first scrape and clean the pig skin thoroughly before cutting it.

If you cut off the pork skin first, it will be very troublesome to clean up the pig skin, because when you cut the pork skin, you have to bring some fat with you.

Pig fat plays a key role in this dish.

Jin Shangwen took a kitchen knife and scraped the pig skin again, then rinsed it. When the pig skin was completely clean, he started the next step.

He laid the pork flat on the chopping board, picked up a kitchen knife and started to slice the skin of the meat, while also explaining the techniques and essentials to Lin Xu.

"Don't stick to the meat skin, and bring about one centimeter of pig fat. Not too little. If it's too little, it won't hold the meat and it'll fall off easily, but not too much. If it's too much, it will taste greasy."

After that, start from the middle of the pig fat under the pig skin, and divide the fat layer under the skin into two halves, one half is connected to the skin, and the other half is connected to the meat.
To be continued...