"Fish-flavored shredded pork" is a famous dish in the country. Almost everyone knows it, everyone knows it.

It is no exaggeration to say that among the five families, there must be people who can make this dish, and even more! Because of this, this dish was labeled as an "ordinary" from the beginning and cannot be torn off!

Chen Chong opened the refrigerator and took out a pack of water-haired fungus sealed in a fresh-keeping bag from it.

Water-borne fungus is a processed dry goods. It has less light-sensitive substance called 'porphyrin' than fresh fungus. This substance is very likely to cause skin allergies.

From a safety perspective, water-borne fungus is better than fresh fungus.

However, it is quite troublesome to deal with water-induced fungus. It takes about eight hours to soak it in warm water to restore it to its physical state during its growth.

Of course, soaking for too long will not work. In addition to the poor taste, it is also very easy to breed bacteria and produce toxins. Therefore, Chen Chong will always prepare this frequently used side dish in advance. After soaking for eight hours, he will put it in a fresh bag and put it in a refrigerator to seal it in case of emergency.

Put the water-frost fungus into warm water and wash it twice, filter the water and set aside, then take out the pork tenderloin I just bought today and cut it into shreds.

Chen Chong has been opening a restaurant for half a year. Although he is not from a professional cooking school, he still has a simple knife skills like shredded meat.

At least the cut pork shreds are not ugly, and the thickness is even.

Put the chopped shredded meat into a bowl, add a small spoonful of salt, cooking wine, egg white, starch and a little baking soda and marinate it aside.

When dealing with these things, Chen Chong did it completely according to the new memory method. How much salt is taken, how to knead it, and the strength is all based on instinct. It seems that this kind of thing has been done thousands of times and has been transformed into muscle memory.

Then cut black fungus and another side dish, "green bamboo shoots", and set aside. These are commonly used side dishes in the kitchen, and Chen Chong is very accurate.

After doing all this, he took out an empty bowl with a slightly solemn expression.

If you want to make this very ordinary fish-flavored shredded pork, the only way is to make it "return to the ancestors" and distinguish it from various branches outside.

That is authentic!

"If you have the 'Legend Douban Sauce' in your hand, it can also increase this authentic taste to a higher level, ensuring that there is only one in the world!"

When I was making beef sauce last night, Chen Chong had already used up half of the remaining bottle. If you want to continue replenishing, you have to consume the doom value, which is the key point.

"Redeeming the 'Legend Douban Sauce Permanent Recipe' requires 1,000 bad luck value. If you only redeem 500 grams, you need 100 bad luck value. And the 'deposit'... plus the ordinary task I just completed, there are only 300 bad luck values ​​in total, which is only enough to start the 'Doom Task', so I dare not use it indiscriminately!"

Chen Chong sighed helplessly, and finally realized the importance of the doom value!

"Boss, have you done that? I want to starve someone to death!" Wang Xiongxin's dissatisfied voice came from outside, interrupting Chen Chong's thoughts.

"It's going to be done soon!"

Chen Chong came to his senses and quickly put the minced ginger and minced garlic into a bowl in a ratio of one to one.

What he wants to make now is the most important thing in the whole dish, fish aroma sauce! To be honest, if the fish aroma sauce is not well prepared, even if the legendary bean paste is added, it will be useless.

Add rice vinegar, sugar, light soy sauce, starch, and salt to the prepared minced ginger and garlic.

Sweat was already emerging on Chen Chong's forehead, not tired, but nervous.

There is a golden ratio between these five seasonings, 54321! In layman's terms, if you put five spoons of rice vinegar, you will have four spoons of sugar, and so on. If there is a slight mistake in the middle, the entire ratio will be broken and become waste juice, which is difficult to remedy.

Finally, pour in a little cooking wine and stir well.

After all the materials were prepared, Chen Chong quickly turned on the range hood and lit the hot pot.

He used a large fire, and the flames had already rushed out of the edge of the wok, causing the surrounding temperature to rise sharply, making a "cool" sound.

Pour oil into the pan according to the amount of ingredients. When the oil temperature rises to 80% or 90%, put the separately prepared green onions, ginger, garlic, dried chili and dried pepper into the pan to stir-fry.

sand.

The sound of white smoke and boiling oil intertwined, making Chen Chong's blood surging. The fire shone on his face, and he could see excited gazes and sweat.

Originally, the taste of these five seasonings is very pungent, but once they are fused in the oil pan, they will produce a wonderful "chemical reaction". Not only does it not choke, but it will have a strong aroma and make people feel appetite-boosting.

Almost the moment they were put into the pot, Chen Chong quickly turned the high heat to low heat to avoid excessive scent, causing the fragrance to become bitter and the color to turn black, so that he would not lose it.

Add ordinary bean paste and stir-fry with seasonings. After seeing the red oil, add the prepared shredded pork and stir-fry over high heat.

Dongdongdongdongdong...

Chen Chong grabbed the ear of the pot with his left hand, pushed the pot hard, and introduced the flame on the edge into the pot, making it come into contact with the "oil mist" in the soup, and reached an extremely high temperature in a very short time. The fried spoon on his right hand flipped back and forth to allow the shredded meat to heat evenly and keep it fresh and tender.

After seeing that all the shredded pork changes color, add green bamboo shoots and fungus to continue stir-frying to fully combine the seasonings and side dishes.

Dangdang...

Chen Chong took the fried spoon and knocked it on the side of the pot twice, as if he wanted to shake the residue from the spoon into the pot.

This is his habitual action, indicating that the previous step has been completed.

Pick up the prepared fish sauce and stir it twice, pour it into the pot in a circular shape, and dip it on the dish at the maximum area.

Finally, fill the juice with high heat and stir-fry the pan.

Authentic fish-flavored shredded pork is done!

call.

Chen Chong breathed a long breath and wiped his sweat with a towel hanging around his neck.

To be honest, this is the first time he has been cooking so hard. Not only should he pay attention to the heat at any time, but he should also observe the various changes of different ingredients at high temperatures in order to achieve the most perfect effect.

For example, the most easily fried minced garlic, unevenly heated shredded pork, the very bitter bean paste, etc.

It looks like this is just a dish, but it is not an exaggeration to say it is a work of art!

Before he could feel good, he took out five large white plates, evenly divided a plate of fish-flavored shredded meat into five portions, then spread the beef sauce in the refrigerator, and finally put a bowl of white rice in the middle of each plate.

Chen Chong was amused by his own cooking. It was obviously a separate dish, but he made five sets of rice!

"Come on."

After bringing five sets of rice to Lin Tiantian and others, Chen Chong walked to the door and sat down, lit a cigarette, smoked leisurely, looking confident.

"Boss, do you say anything worthwhile?" Wang Xiongxin looked at the steaming rice set in front of him and confirmed again.

"Of course."

"good!"

Wang Xiongxin took the chopsticks and did not move the beef sauce, and placed his primary goal on the fish-flavored shredded pork.

Judging from the color, this fish-flavored shredded pork is indeed unspeakable. Each shredded pork is shiny and crystal clear. The green bamboo shoots and black fungus are used as auxiliary ingredients, which greatly reduces greasiness and looks refreshing and delicious. The occasionally exposed pepper sections are bright and bright, which adds a bit of appetite in vain.

"How long will you watch?"

Zhou Fei frowned and whispered aside, because everyone seemed to be waiting for him to give the result and did not move the chopsticks.

"What do you know, color, fragrance, and taste are the same." Wang Xiongxin subconsciously swallowed, "The color is OK, and the fragrance is very decent. As for the taste...

Diners have the final say whether it tastes delicious.. What can Chen Chong do if he is confident?

As soon as he thought of this, Wang Xiongxin smiled and picked up the shredded pork mixed with green bamboo shoots, put them in his mouth.

Then, the smile was stiff.

(To be continued...)

PS: I am really hungry, very hungry, no longer able to do it. I want to eat fish-flavored shredded pork today. I am hungry!
Chapter completed!