Remove the skin from the meat and set aside.

Jin Shangwen picked up the pork belly, first sliced ​​it with a kitchen knife, then cut it into strips, and finally cut it into dices the size of pomegranate seeds.

After cutting it, he used a kitchen knife to chop the diced meat into rows. This was to increase the stickiness of the meat filling and make it easier to stick to the meat skin.

Chop the meat filling, put it into a basin, add salt, onion and ginger water, light soy sauce, egg white, water starch, pepper...

After everything is placed, grab the meat filling and stir it in the same direction until the meat filling is strong.

When it becomes sticky, stir it with your hands and beat it a few times to make the meat filling gelatinize and make the meat filling more flavorful.

The meat stuffing is prepared, sealed with plastic wrap and marinated. Taking advantage of this time, Jin Shangwen begins to cut the meat skin, which is also a relatively difficult step in the whole dish.

Lin Xu had been watching it before, but felt a little less involved, so he took the initiative to pick up the kitchen knife:

"Chef Jin, you can just take charge. I'll take care of this step."

As a young person, you can’t just watch from the sidelines, you have to get involved.

Jin Shangwen was not polite to Lin Xu either:

"When cutting lychees, just cut to the point where the skin and fat are connected."

"Okay!"

Lin Xuke is no stranger to this kind of flower knife. When making lychee meat, lychee fish, grape fish and other dishes before, he often used this kind of flower knife.

He turned the pork skin over, with the fat part facing up and the skin facing down.

Then grab the kitchen knife and start making straight cuts. Each cut will be close to the skin of the meat, and then start the next cut with an interval of half a centimeter.

After everything is cut, change the angle and continue cutting in a row.

After the knife modification was completed, Jin Shangwen rolled up the pig skin, let the flower knife on the pig's fat bloom, and showed off Lin Xu's outstanding knife skills to the camera.

"This knife skill is really enviable. If I had this level of skill when I was young, I would have to walk sideways on the Diaoyutai."

He just praised Lin Xu's knife skills from the side, but Lao Dai added:

"If you want to walk sideways, Lao Song will have to turn you into a spicy crab."

It used to be said that all aquatic products could not escape from Building 15. Executive Chef Song Dahai would study the methods of various aquatic products during normal times. If Lao Jin walked sideways, he would really study it.

Dai Jianli's idea is very simple. Since we are recording now, we can just cut it later or eliminate the sound without delaying anything.

But Lin Xu felt that it was more appropriate to cut this sentence in. Jin Shangwen's video style was too dry and needed some elements to enliven the atmosphere.

After displaying the pig skin, start marinating.

Put the pig skin in a basin, sprinkle it with salt, add onion, turmeric and wine, pour in some light soy sauce, and spread evenly on the pig skin and all the gaps with the knife.

After doing this, marinate the meat skin for ten minutes.

Taking advantage of this time, Jin Shangwen began to bring some stock and began to make a thick soup for stewing meat.

Add a little lard to the wok, heat it up, add onion, ginger and star anise and fry until fragrant, then pour in the prepared stock, simmer for a while, then add salt, rock sugar, dark soy sauce, light soy sauce, pepper and other condiments.<

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Continue to simmer for about ten minutes, turn off the heat and set aside.

At this time, the meat skin and meat filling have been marinated properly. Bring it over and start stuffing the meat filling. This is also the most difficult part of the whole dish, more difficult than the lychee flower knife.

Jin Shangwen first beat the meat filling a few times to make the loose meat filling become sticky again.

Then take the meat skin and sprinkle a layer of dry starch evenly on the knife.

The dry starch should be spread in place and into all the gaps of the flower knife. After spreading, shake it a few times to shake off the excess dry starch.

After doing this, spread the meat skin on the chopping board with the knife side facing up.

Lin Xu watched this scene with interest. It is not difficult to stuff the meat filling on the meat skin. What is difficult is how to keep the meat filling and meat skin from falling off.

This dish is both fried and simmered, but the meat filling can stick to the meat skin firmly, which is really amazing.

Jin Shangwen grabbed the meat filling and placed it on the meat skin, and said to the camera:

"The next step is the secret of making our red crispy pork. Let's put it aside, this step was learned by the master by calling his apprentices who have been in the room for more than five years. It is not spread to others. I am making it public today, which is against the family rules."

Lin Xu saw that the meat filling was completely disconnected from the meat skin. Even under the influence of dry starch, the part where the meat filling was attached had dried slightly, making it harder for them to stick together.

Jin Shangwen looked at him and smiled:

"Do you think it's weird how they stick together? It's actually very simple."

After saying that, he picked up the kitchen knife and lightly chopped the meat on the meat skin. This knife chopped directly at the connection between the meat skin and the pig fat.

Then move the position and chop it off again.

The originally loose meat fillings were easily chopped into the meat skin under the action of the blade, and even clung to the meat skin.

In addition, the moisture in the meat filling oozes out and wets the dry starch, forming a strong stickiness.

Just like this, as Jin Shangwen chopped with knife and knife, the meat filling was gradually embedded in the meat skin, sticking together firmly and completely unable to be separated.

Lin Xu was stunned. Although he guessed that the flower knife was used to prevent slipping, he never expected that this step would be so violent that he would chop it with a kitchen knife.

No wonder there are so few people cooking this dish. They don’t have solid experience in knife skills, or they don’t chop it properly, and the meat filling can’t be completely embedded in the knife pattern.

Or use too much force and chop the skin into pieces.

And don’t be distracted when doing this step, otherwise you may chop the meat into dumpling fillings together with the skin.

When the meat filling is almost inlaid, apply a layer of the meat filling again, and chop it with a kitchen knife, but this time it will stop when it basically reaches the fat part of the pig, and there is no need to chop too far down.

Just like that, apply a layer of meat filling and chop it in rows until the meat filling and skin reach the thickness of pork belly again.

At this time, the meat skin is spread out at the bottom, and the meat filling is almost seven or eight centimeters thick.

The whole piece of meat was completely glued together, and Lin Xu couldn't help but sigh:

"Chinese cooking is really broad and profound, and the cooking methods in different places are so different. If I hadn't seen Chef Jin's operation, I wouldn't have believed that there was such a way to stuff meat."

Jin Shangwen smiled:

"There is an old saying that it is better to travel thousands of miles than to read thousands of books. There is some truth in it. Brother Lin can go to Jiangxi when he is not busy. I guarantee that your trip will be worthwhile."

"I am planning a self-driving trip with my wife. I will definitely go to Jiangxi to see it then."

After the meat filling is stuffed, Jin Shangwen cuts it into large meat slices about two centimeters thick with a kitchen knife.

This step is very interesting. It looks like the minced meat is cut, but the cut pieces do not collapse or fall apart, as if the minced meat is really a whole piece of pork.

Cut the meat into slices, put it on the oil pan, and prepare to oil the meat.

Jin Shangwen reminded:

"The oil temperature in this step should be slightly higher, 60 to 70%, so that the moisture in the meat can be locked in immediately, and it can also prevent the meat from cracking."

If the oil temperature is too low, the colloid in the meat filling will lose its adhesion effect under the action of warm oil, and the meat filling will fall apart into pieces.

Soon, the oil temperature rose, and Jin Shangwen held up the slices of meat and carefully put them into the oil pan.

The oil temperature is high, and as soon as the meat is put in, the hot oil in the pot will boil violently.

Then put a few more slices in, and when the surface of the pork is slightly charred, turn down the heat, dip and fry for a while, and fry the meat filling inside.

Take out the fried meat slices and start frying in the next pot.

All the meat is fried, put it into the stock that has been cooked before, and simmer over low heat for ten minutes to allow the meat to be thoroughly colored and flavorful, and at the same time to allow the aroma of the stock to completely penetrate into the meat.

After it was simmered again, Jin Shangwen took a steaming bowl, took out the meat, put the meat skin side down in the steaming bowl, and finally poured some of the original meat soup, put it in the pot and started steaming.

"Steam it for an hour, and the meat will be completely crispy. It will taste fragrant but not greasy, and it will be very enjoyable."

After Jin Shangwen finished speaking, the shooting came to an end.

When Hao Qingfeng was holding his mobile phone around the steamer to take empty shots, Xie Baomin walked in:

"Hey, this has already started. I thought it would take a while... What are you going to eat for lunch today, Lao Jin? If the food is average, then my junior brother will not have time to play house with you next time."
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Jin Shangwen said:

"I will make a lotus blood duck later and let you try our Jiangxi blood duck to see how it is different from Xiangxi. Then I will fry a few Jiangxi stir-fries and it will be no less good than Hunan stir-fries."

Guo Weidong opened his mouth:

"Lao Jin, please put less chili pepper."

“Don’t worry, Jiangxi food is not spicy.”

Ning Yiheng smiled and said:

"I didn't expect that the thick-browed Lao Jin would also start lying. Don't think we don't know. Last week, that Hunan guy Lao Fan had his mouth swollen..."

Lao Fan's name is Fan Xuezhou, he is a famous Hunan cuisine master in the capital and the executive chef of Building 17.

It can make his mouth swell from the heat, which shows how spicy Jiangxi cuisine is.

Lin Xu felt that he was quite good at spicy food, but at this moment he was a little discouraged... Lao Jin wouldn't take advantage of the large number of people today to show off his power to everyone, right?

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Chapter completed!