Before, the reason why Li Xiao could be bullied so arrogantly was because there was no management in the live broadcast room.

After all, the local tycoon brother has been too busy recently and is almost in a semi-transparent state. Now that such a resolute anchor suddenly appears, they can only avoid the limelight for a while.

After all, the barrages in the Mao Mao live broadcast room have a filtering function. The comments of some accounts with lower levels and less activity will sometimes even be automatically blocked when encountering a live broadcast room with a large number of barrages.

Moreover, once an account is blocked by too many live broadcast rooms, it may be identified as an abnormal user by big data, and the user's barrage function will be directly turned off.

They are not willing to lose the accounts they have managed to maintain, even though normally they cannot speak in this live broadcast room.

But they are not afraid of any eventuality, but they are afraid of ten thousand. They don't dare to make fun of their own jobs.

After a lot of fuss, the first dish was served.

"[Baiyun Pig Knuckle], please use it slowly, you three."

[Ding dong, check-in is successful, the food store you checked in is: [Xingji Yayuan]]

[Twenty-eight years of Cantonese cuisine private room]

[Concentrate on cooking every Cantonese dish and let the food bring out its original taste]

[Simple but not simple, seemingly ordinary but hidden secrets]

[Chef: 4-star senior chef: Zhang Siyu]

[Sous chef: 4-star senior chef: Yan Xuliang]

[Sous chef: 2-star senior chef: Xiao Changlin]

"Ding dong, the system rating, [Xingji Yayuan]'s star rating is 4 stars."

"Ding dong, you have won a 4-star food store check-in reward"

[Ability: Proficient in Cantonese cuisine]

[Ability introduction: You learned how to make all Cantonese dishes]

[Money: 10,000 yuan]

【Famous: 40】

[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]

It is natural for [Xingji Yayuan] to be able to trigger the check-in system and get good reviews. Li Xiao is not surprised. For a private Cantonese restaurant that is highly rated in the industry, it is strange that it does not have four stars.

But what surprised him was that there were actually two four-star senior chefs and one two-star senior chef in this small private kitchen, which was like a hidden dragon and a crouching tiger.

With this kitchen configuration, as long as you are willing to add more other elements to cater to the selection, it will be easy to select a Black Pearl with one star or Michelin star.

[Baiyun Pork Knuckle] A very traditional Cantonese dish, there are two main ways to make it, one is Lemon Baiyun Pork Knuckle, and the other is Shajiang Baiyun Pork Knuckle.

What you see in front of you is obviously sand ginger, because the snow-white pork knuckle slices are covered with a dense layer of sand ginger.

The presentation of [Baiyun Pork Knuckle] is very exquisite. Under the finely chopped yellow ginger are snow-white and tender pork knuckles. The portion is exactly as the other party said, and it is as exquisite as the presentation.

Li Xiao quickly motioned to his parents to pick up the food, but the two quickly waved their hands to signal Li Xiao to start working first.

After delaying the delay, Li Xiao could only pick up a piece of crystal clear white cloud pig's hand with a wry smile, put the pig's hand in front of the camera, and the high-definition camera immediately focused.

"Look at the pig skin on this pig's knuckle, which is crystal clear, the pork texture is clear, and the fat and thin are alternating, it's perfect."

When the audience in the live broadcast room saw the pig hand appearing in front of them, they all expressed doubts about life.

"Wait, this is a pig's hand???"

"Isn't this pork slices?"

"Ask me, what is a pig knuckle?"

"Please, pig hands are pig hands!!"

"The explanation above is not quite correct. A pig's front hooves are hands and a pig's hind hooves are feet. Do you understand this explanation?"

"Sodus pinch!"

"understand."

"I see."

"But, back to the topic, why does this pig's hand look nothing like a pig's hand?"

"I feel like pork belly! It has absolutely no connection with pork trotters."

“Why are these pig’s hands in pieces and without bones??”

Li Xiao saw the problem in the live broadcast room and quickly explained

"Yes, pig trotters are the front hooves of pigs. The reason why we choose pig trotters is because the meat of pig trotters is firmer, with less fat and more even texture."

"As for why some people say there are no bones, it's because the chef has completely removed the bones from the pork trotters before making them, leaving only the meat and skin, so you can't see the bones."

"Boneless pork knuckles are indeed similar to pork belly, but the meat quality is completely different from pork belly."

"The specific method of [Baiyun Pork Knuckle] is to remove the bones from the pork belly and roll it up, use a chopstick to fix the shape, and then use a straw rope to wrap the rolled pork belly and chopsticks together."

"Put water and pig's trotters into the pot, wait until the water boils, add shallots, ginger, cooking wine and white vinegar to the water. After boiling, the pig's trotters will produce foam. Pick up the foam, cover the pot and cook for 40

minute."

"After 40 minutes, pick up the pig's trotter and put it into ice water. Remember to use ice water to quickly lower the temperature of the pig's trotter. This step is very critical. If it is not ice water, the pig skin will become soft and

It’s not brittle.”

"Of course, the above steps are very simple and basically all you need is to have your hands on them."

"As long as you pay attention to the heat and the materials you choose are good enough, it's totally fine."

"The following is the soul of [Shajiang Baiyun Pork Knuckle]. Its soul lies in its Shajiang juice. Chop the Shajiang into pieces of different sizes. The reason why they are of different sizes is because this can make the Shajiang

The taste becomes more layered, the finely chopped ginger has a strong flavor, and the larger pieces of ginger are thicker.”

"Then add completely chopped shallots, pour a spoonful of hot oil, and cook the ginger and shallots until cooked, then add a little sugar and a little soy sauce and mix well."

"Finally, take out the pork trotters fished out of the ice water and cut them into thin slices. Of course, you can also cut them into thick slices. This is purely a matter of personal preference."

"Pour the sauce onto the sliced ​​pork knuckles, and this simple Baiyun Pork Knuckle is complete."

After introducing the making of pig's knuckles, Li Xiao threw the pig's knuckles into his mouth. The Baiyun pig's knuckles tasted great and quickly fell apart under the chewing of his teeth.

"The taste is quite perfect, very layered, and the taste of each layer is different."

“The pork skin on the outside is crispy, very elastic and crunchy.”

"The layer of fat in the middle is forced out by the heat after being cooked at high temperature for a long time. It tastes very dry, not greasy, and is soft and very fat."

"The best thing is that the layer of meat inside is tight and elastic. It absorbs the oil and becomes elastic. It doesn't have a fishy smell. Because the cooking wine is added, it gives a light wine flavor."

"The white vinegar makes the original smell of the meat disappear completely, and at the same time it gives the meat a refreshing feeling. It is very refreshing when paired with the rich and spicy Shajiang."

"If the full score is 100 points, this Shajiang Baiyun Pork Knuckle has at least 85 points, which is quite good."

After he finished speaking, Li Xiao picked up another piece of Baiyun Pig's Knuckle, but this time he was stained with a lot of Shajiang juice and a lot of Shajiang pieces.

Thin slices of pork knuckle are like a piece of dough, wrapping these shredded ginger.

This time, the stronger and spicy ginger flavor filled the nostrils, and the light sourness made the fat in the pig's hands not greasy at all, making it refreshing and refreshing.

"Wow, it feels pretty good?"

"I have never liked eating pig skin, but seeing the pig skin in this state makes me a little moved."

"Hiss, look at the fat layer in the middle that's full of collagen, but it's not greasy at all."

"Pork trotters lovers, I didn't expect that pig trotters can do this."

.....

The second dish came quickly.

"[Honey Barbecued Pork], our honey barbecued pork here is freshly grilled, the gravy inside may be a little hot, so be careful."

The serving speed here is very Cantonese-style.

Unlike some ordinary high-end restaurants, you have to wait until you finish the previous dish before the next dish is served.

Because in Guangdong, most people will not pick up all the dishes on the plate before the meal is over, so it is simply unrealistic to serve them one by one like a high-end restaurant.

According to the traditional saying of the older generation, leaving a little of each dish is called surplus, which means having surplus every year.

Therefore, there will be something left on the plate after each dish. Only after the payment is made, someone will be responsible for finishing their favorite dishes, or taking them home directly.

Also in Guangdong, it is not a shameful act to take home leftovers. At least Li Xiao once saw an old man with a driver and a Bentley who packed up the leftovers after finishing the meal.

Going home.

Following the previous recommendation, Li Xiao was not polite this time and put the plate directly in front of the camera.

The barbecued pork here is thick-cut and the shape is in pieces, which is different from the slices of barbecued pork you usually see. Moreover, the pork belly used here is a very elegant ten-layer pork belly.

Li Xiao picked up a piece of [Honey Sauce Barbecued Pork], and drops of honey dripped from the chopsticks.

"The fat and leanness of the pork belly are very even. It can be said to be perfect. And I just saw from the menu that all the pork in their store is not domestic pigs, but local pigs."

"This makes this piece of barbecued pork even more rare. You must know that the fat content of native pigs is much smaller than that of domestic pigs. It is simply a miracle to get a piece of top-quality pork belly with even fat."
To be continued...