ps: The new book "Infinite Soul Traversing" is on the list, please collect, recommend, click, reward, comment and other support!

Considering that braised pork is a very popular dish, it takes a lot of time to cook. After Jet Li bought the meat, Li Anran just pondered for a moment and decided to make two other dishes that would save time and be equally delicious.

of meat dishes.

Seeing that his young master was about to show off his superb cooking skills again, Wang Liu, who was in charge of the wine shop and the Li family kitchen, naturally would not miss the good opportunity to learn. Even Qin'er and Ke'er came after hearing the news.

Li Su Shi was sent to help in the kitchen.

After telling the two loli maids to prepare the onion, ginger and other seasonings first, Li Anran bought the large dumpling with three layers. The outermost layer was at least three fingers fat and weighed more than ten kilograms.

The top quality pork belly was divided into two pieces.

One part was cut into long strips about three fingers wide, and then thrown into warm water to soak away the blood foam and dirt in the meat. The other part was cleaned and directly given to Wang Liu to cut into pieces with a knife.

into small pieces, and then beat into pieces with the back of a knife.

Taking advantage of the time to remove the blood foam and beat the meat, Li Anran selected some suitable medicinal materials from the Changchun Hall, such as star anise, cloves, pepper, etc., and mixed them together in different proportions.

In the pure white gauze.

At this time, Qin'er and Ke'er had cut enough onions and ginger. Looking at the pot where the meat was cooked, they found that the blood foam and dirt in it had almost gone away. Li Anran was

Then he took out the five rectangular meat strips inside.

After washing the meat strips with cold water, Li Anran was not in a hurry to get started. Instead, in front of everyone in the kitchen, he explained the ingredients, knife, heat and seasoning required for the twice-cooked pork he planned to make.

The requirements were stated once.

Under normal circumstances, it would be impossible to cook a dish well just by listening to the master tell it once. But Li Anran has a unique cheating tool called spiritual consciousness, so after that, including Li Su,

Everyone inside found that not only had they memorized it, but they also seemed to understand it.

Twice-cooked pork is a special dish of the Celestial Dynasty. It is a traditional pork dish of Sichuan cuisine among the eight major cuisines. It is also generally called pot-cooked pork, and it is actually not difficult to make.

The characteristics of twice-cooked pork are its unique taste, bright red color, fat but not greasy. The so-called twice-cooked pork means cooking it again.

Twice-cooked pork is a traditional Sichuan dish. Although it does not seem to be difficult to cook, its status in Sichuan cuisine is very important. Basically, Sichuan chefs will use twice-cooked pork as their first choice when taking exams.

Twice-cooked pork has even been considered the top of Sichuan cuisine and the incarnation of Sichuan cuisine for a long time. Almost whenever Sichuan cuisine is mentioned, twice-cooked pork will inevitably come to mind.

Of course, the most important reason why it is so famous is that the twice-cooked meat is rich in color, flavor and color. At the same time, it is also the best choice for side dishes.

In fact, the origin of twice-cooked pork is closely related to folk sacrifices.

In the past, no matter whether the living standard of the people was good or not, they would sacrifice to ghosts, gods or ancestors during every year and festival.

As for the dishes used as sacrifices, not to mention the days when people couldn't even eat enough, even nowadays, they are basically cooked and eaten after the sacrifices are completed, so the dish of twice-cooked pork appeared.

In addition to good pork belly, this twice-cooked pork can also use pig rump meat, which is commonly known as Erdao Pork.

In terms of ingredients, traditional twice-cooked pork does not use many ingredients, except for green peppers and green garlic. There is only bean paste, which plays a decisive role in Sichuan cuisine.

However, as the recipes of dishes continue to change due to local tastes and inclusion habits, today's twice-cooked pork is no longer limited to these three ingredients, and has derived many changes.

Li Anran made the twice-cooked pork dish today, but still chose the most traditional method. The only difference was that the green peppers in the ingredients were replaced by red peppers.

After all, the color of green garlic is somewhat similar to that of green pepper. After replacing it with red pepper, the color of this twice-cooked pork will naturally look better.

After removing the blood foam from the meat strips, Li Anran quickly cut it into slices about five millimeters thick.

Although this twice-cooked pork is indeed not difficult to cook, there are still many things to pay attention to if you want to make it delicious.

For example, when it comes to meat slices as the main ingredient, in addition to choosing good pork belly or pork belly, kindness is also very important.

If the meat slices are too thin, they will be easily fried too dry after being put into the pot, and the meat will appear overly textured.

But if the meat slices are too thick, not only will it be difficult to taste when cooked, but it will also lack the unique taste of twice-cooked pork.

With the help of spiritual thoughts, if someone uses a ruler to measure the meat slices cut out by Li Anran's knife, they will find that they are all five millimeters thick, as if they came out of the same mold.

After the meat slices are cut, it is not time to cook them in the pot. Instead, put them directly into the water, add pepper, ginger, chives and a little cooking wine, cook them briefly, and then set them aside to soak to remove the smell of the meat.

.

Considering that the cooking process of twice-cooked pork is not long, Li Anran did not rush to get started after processing the meat slices, green peppers, and green garlic, but went to Wang Liu's side.

When preparing the ingredients for twice-cooked pork, Wang Liu had already cut all the pork belly into small dices, and now he started to beat the meat with the back of a knife.

Seeing that the other party's progress was a little slow, Li Anran frowned slightly, turned around and left the kitchen, went to the shed where the bamboo was stored, picked a suitable one and split it directly, and then made it very quickly

I bought two meat mallets specially used for beating meat.

Although it is called a hammer, in fact, the thing Li Anran made does not mean a hammer at all, but two bamboo sticks.

However, the first half of the bamboo stick has a boxy shape, while the handshake part has a round handle.

Under normal circumstances, this kind of meat hammer is made of iron. Considering that it is more troublesome to make it from iron, Li Anran simply used bamboo instead.

As for the bonding between bamboo boards, and the problem that the bamboo meat hammer is too light, it is natural to use rune patterns to solve the problem.

If this were known to Li Shimin or other people who wanted a magic weapon but couldn't find it, and that someone made this pair of magic weapons just for the convenience of hammering meat, they would probably be quite speechless.

"Aunt Wang, please stand aside and watch me demonstrate how to use this thing." Li Anran said after returning to the kitchen after making the meat mallet.

"Yes, young master." Mrs. Wang Liu, who had already pounded the meat, looked at the new kitchen utensils in her young master's hands and quickly stepped aside.

After adding a series of runes such as gravity, solidity, and shock, the two seemingly ordinary bamboo sticks turned out to be quite easy to use.

Under Wang Liu's laborious and careful beating, Rou Mi, which was still in a semi-finished state, was mostly beaten in just a few minutes.

"Come on, Aunt Wang, try it. Use the same intensity and speed as before. Don't rush it." After being satisfied that the little thing he had made temporarily worked well, Li Anran handed out the bamboo stick and said.

With this pair of magical weapons that even the current sage Li Shimin coveted, the next work of hammering meat naturally went very smoothly. Under the influence of divine thoughts, Wang Liu quickly mastered the strength and technique.

The minced meat was cooked in no time.

Seeing that the meat was ready, Li Anran took over and started the next step.

After adding Qin'er and Ke'er's chopped green onions and minced ginger, an appropriate amount of cooking wine, soy sauce, water chestnuts, shiitake mushrooms and two eggs into the meat and mixing them evenly, they quickly made out the dough in front of everyone.

Meatballs the size of a baby's fist.

As soon as these meatballs were rolled out, they were put into the oil pan that was sitting on the stove. The oil temperature of 130 degrees soon filled the entire kitchen with the alluring aroma of meat.

After about twenty large meatballs were fried, the braised meatballs were still only half-finished.

Naturally, it is impossible to drain away the oil used to fry the meatballs. After pouring in more than half of the oil, leaving only the base oil, add sliced ​​ginger and scallions until fragrant, then pour in the stock cooked with large bones, and add

Big meatballs.

Finally, add an appropriate amount of refined salt, chicken essence, white sugar, and soy sauce. First bring it to a boil over medium heat, then immediately turn to low heat and cook until the soup is thick. Finally, thicken the sauce with wet cornstarch and put it on a plate. This braised inner ball is considered a complete dish.
Chapter completed!