"This braised pork was the young commander's favorite dish."

In the kitchen, Master Xie was preparing ingredients while telling Chen Nian the origin of Shaoshuai's braised pork.

"Young Marshal is from the Northeast, but he likes braised pork to be sweeter. In order to be able to eat this dish when he wants to eat it, he spends 60 yuan a month to hire a person who specializes in this dish.

A Taoist chef came to my house to make this dish specifically, and that chef was my father."

Master Xie said eloquently that Chen Nian did not expect Master Xie to have such an identity.

If that's the case, what the police officer said earlier can explain it.

"I was just born at that time. Speaking of it, I was born in the young marshal's house. Although I don't remember it, they later said that during that time, the young marshal would stop by to see me every day when he came back, and my

The name was also given by the young commander."

"But that was only two years, and then what happened in Xi'an in 36 years."

"By the time I can remember, the young marshal had already been imprisoned. It seemed that he was in Guizhou at that time."

"With the young marshal gone, my father also left the young marshal's house and took our family to Chongqing. Later, the young marshal was taken to Gele Mountain, but within a year, he went to Taiwan."

"During those two or three months, my father ran over after hearing the news and took the initiative to apply to go in and cook for the Young Marshal. In the end, the Young Marshal spoke up and my father took me in. I learned at that time

This dish.”

"That was also the last time I saw the young marshal."

"Until last year, I heard that Mr. Zhang died of illness in the United States. He lived for more than a hundred years and spent most of his life under house arrest...Young Marshal...it was so painful...

.”

Master Xie just said this, and after he finished speaking, he not only sighed but gently wiped away the tears from the corners of his eyes.

This is the first time Chen Nian has seen Master Xie say so many words, but it is obvious that Master Xie still has infinite nostalgia in his heart.

Although he only saw each other for about two years in Master Xie's life, and most of the time when he was a baby, the other person's influence on Master Xie was profound.

After about ten seconds, Master Xie sighed again.

"Okay, let's not talk about that anymore."

Master Xie picked up a piece of braised pork that was about 12 centimeters long and wide, and showed it to Chen Nian.

"The meat must be three fat and two lean, or three lean and two fat. The meat must be beautiful." Master Xie showed Chen Nian the fat and thin layers. "You make Mapo Tofu well, so you must know how to choose meat.

"

Chen Nian nodded, he knew this for sure.

Although beef and pork are a little different, in the final analysis they still need to be fresh.

Pork has more fat, but a master chef can tell at a glance whether it is fresh or whether something has been mixed into it.

"Pork, you know, is very loose in your hand, and the skin is not easy to cook, so the first step is to heat the pot, then put the skin side down and sear it, so that the pork skin can be tighter, and then

It cuts better when you cut it later, and it also increases the taste.”

Chef Xie put the whole piece of pork directly into the pot, and the pork skin made a sizzling sound when it hit the hot iron pot.

Chen Nian stood nearby and could clearly see wisps of fine green smoke coming out.

Moreover, the original pig skin has one more layer of edges than the fat next to it. This is mainly because the fat is soft when it is cut again, and the pig skin will always leave a circle that exceeds the edge of the fat.

But under this searing, the pig skin began to tighten as mentioned.

When Master Xie took it out, it was slightly browned on the outside, but the color was not deep, more like a color that was lighter than golden yellow. At the same time, there was a faint and almost undetectable aroma of meat.

You will definitely not smell it when you are cooking in the kitchen.

This step of aging can be seen in the kitchen every time, but just by looking at it this way, he doesn't know how far the pot is burning or how far the meat is seared.

"The next step is to add onion and ginger cooking wine to water to remove the flavor and blood foam, and let the meat slightly set."

Chen Lai knows this, and he also takes this step when making tofu.

It's just that when pork does this, it's more like in a fairy novel, where the protagonist is taking a medicinal bath, and then some black stinky substance appears on his body.

Of course, pork is not so smelly.

So Master Chen didn't say much, he just said one sentence.

"It's best to put the pot under cold water, and when the pot boils, take the meat out just right."

Yes, after the identification, Neptune is a scumbag.

When you get too hot playing with someone, just put on your clothes and leave, it's so heartless.

After taking it out, Master Xie put the piece of meat on the chopping board. After boiling, the skin of the meat turned slightly off-white, but this was just the outer layer. If you look carefully, you can still see the tender and rosy inside.

Then cut it into 1.5cm square pieces of meat, just like it does every time you see the finished product.

These pieces of meat are placed on the plate. At this moment, you can still see the trembling shape of the pork, just like the women in the Tang Dynasty who regarded fatness as their beauty. One part is fat and the other part is rugged.

Just the right amount of fat and plump.

Immediately afterwards, Master Xie put a wide amount of oil in the pot. When the oil was 80% warm and slightly smoking, he put the meat in piece by piece.

"In order to force out all the fat inside, people nowadays don't need to go back to ancient times. At that time, Su Dongpo's boiled pork was very delicious with just some seasonings. Nowadays... few people can eat that fat.

"Yeah~" Master Xie said. He had experienced the great famine era, so he naturally understood how difficult it was for people in ancient times to eat a meal of meat.

When Chen Nian saw that the pork inside was slightly shelled, Master Xie took the pork out.

"Open the pot, add the ginger and scallions until fragrant, then add the rock sugar. Remember not too little or too much, and be careful about the amount." Chen Nian hurriedly came over, probably keeping an eye on the amount of rock sugar.

Then the rock sugar slowly melts under the high temperature.

It gradually becomes viscous, dark red in color, and bubbles appear from time to time.

"Here, meat." Master Xie stretched out his hand, and Chen Nian quickly brought the plate of young woman...no, pork belly to Master Xie.

Chef Xie put it in the pot and stir-fried it twice.

"First put the fermented glutinous rice, then the rice wine. I usually use five-year-old Huadiao. Of course, ten years is better. It's not necessary if you just open a restaurant. The last step is the broth."

Chen Nian wrote these down one by one in his mind.

When these ingredients are put in, in just a few seconds, you will feel an extremely delicious smell coming to your nostrils!

The fragrance of the clouds is so refreshing that the immortal envoy waved his hand!

The true flavor of the meat is spread thousands of miles away, making your mouth water and your heart shaking.

Such a rich meaty flavor!

That is to say, when Chen Nian was young, Lao Chen occasionally smelled it when he cooked a pot of braised food himself!
Chapter completed!