Chapter 1742 Customization

Prepare the eggs, clean them and set aside.

Pour a little oil into the pot, add the meat pieces and fry it over low heat until golden brown and serve in a bowl. Leave a little oil in the pot before, add slices of ginger, scallion, star anise, cinnamon, bay leaves, grass fruit and fried pork belly for a while, stir-fry for a while, stir-fry the spices to make the aroma, then add dark soy sauce, light soy sauce, and oyster sauce for a few times, stir-fry until colored, add dried red peppers.

Pour the fried pork belly into a casserole, add Huadiao wine and appropriate amount of water to boil over high heat, add appropriate amount of salt and a little sugar after the water boils, then add the washed eggs, cover and simmer over low heat for an hour.

After cooking for fifty minutes, remove the scallion and eggs, throw away the scallion, and then turn on low heat to tighten the soup. It is fragrant and delicious, fat but not greasy, and the fragrance is ready. The purpose of adding Huadiao wine is to increase the fragrance and make the braised pork taste better.

After boiling the eggs for ten minutes, you can gently tap the eggs to make them more delicious. The pork belly is boiled and then fry it, so it is not easy to splash oil out of the pan. It is best to use pork belly only in this dish. Look at the menu in advance. If you don’t like chili, you can not put it.

The addition of Huadiao and eggs makes it more flavorful and will not fall into ordinary roast pork.

When the dishes were finished, the four of them ate a big bowl of rice.

I ate these three pots of meat, and I will not waste it or leave a spiciness for others. I just finished it.

The main course was ready, so Ke Baijia naturally cooked a few more servings for home to try.

When he saw Brother Zhenqing's rice was delicious, Ke Baijia thought of another special dish.

This is a special dish from a certain place in the north and is well known to the locals.

However, due to its complex production and numerous steps, it can only be seen on the table of New Year’s Eve dinner. The reason for entering Kebaijia’s private dish recipe is because her husband likes to stew.

The ingredients are actually not particularly rare, just sweet potato starch, pork belly, stick bones, half an egg, light soy sauce, white sugar, thirteen spices, sesame oil, onion and ginger.

When cooking, first wash the pork bones and put them in a pot to make soup. It will be almost done in about an hour. Then peel the pork belly, cut it into small diced ginger, cut it into diced ginger juice into the diced meat. Add chopped green onion, thirteen spices, and half of the mixture of light soy sauce and sugar. After stirring evenly in one direction, add sesame oil and stir evenly, marinate for more than 20 minutes.

Put blocks of sweet potato starch into the marinated meat filling, mix the starch and meat filling, add the remaining sauce in batches, and rub it with your hands until there are no large starch granules. Boil the reserved bone soup and pour it into the starch meat filling at one time. At the same time, stir quickly with chopsticks until the starch paste is even and the surface is transparent.

Apply a layer of oil inside the stainless steel plate, pour the prepared starch paste into the steel plate, put it in a steamer with boiling water, put it on the egg pattern, cover it, steam it over high heat for half an hour, turn off the heat, open the cover and cool it, then remove it, and then slice it and eat it.

Bone soup can also be replaced by chicken soup or broth, or boiled water directly, but after all, it is a private dish, and the taste should be as good as possible to suit everyone's preferences. Bone soup is definitely more popular than boiled water.

Because it was still early to open a restaurant, Ke Baijia planned to go out to purchase a batch of mountain delicacies and kitchen utensils. She was attracted by Jingzhen's celadon craftsmanship. The porcelain process consists of eight links: ingredients, molding, blank repair, decoration, glaze and vegetation, boxing, kiln, and firing. The two links of glaze and firing are very distinctive.

She hopes to customize a batch this time.

(End of this chapter)
Chapter completed!