Heavenly Gourmet

While cooking the pork, Lin Hai waited until the water boiled and then added ginger, scallions, agarwood, pepper and other condiments into the meat.

The taste of twice-cooked pork needs to be completely integrated with the meat, otherwise, this kind of twice-cooked pork will fail at that time.

Moreover, it is difficult to cook meat in plain water to get the meat flavor, and it may even make the meat extremely greasy.

Moreover, after the soup becomes fragrant, it must be picked up when it is six ripe and cannot be cooked too soft.

The taste is also a major feature of twice-cooked pork.

While cooking the pork, Lin Hai did not let go of his observation of Dengying beef.

If the charcoal grilling time is too long, the meat of Dengying beef will become old and hard.

At this time, the Dengying beef has been almost roasted by the charcoal fire.

The pieces of beef have been shrunk, and now they have become shredded beef with a slightly hard texture.

Seeing that the pork was not yet cooked, Lin Hai took the beef out of the charcoal oven and cut it into small pieces four centimeters long and two centimeters wide.

Only this standard slice of beef tastes just right.

If it is too big or too small, the flavor of the beef slices will be too high or too low.

Although Dengying beef requires very strong knife skills, in front of Lin Hai, it is not worth mentioning at all.

Lin Hai kept criss-crossing the God of Cooking knife in his hand. Although the Dengying beef was roasted very hard, it was easily cut into small pieces by Lin Hai.

Immediately afterwards, Lin Hai continued to place these small pieces on the plate, and finally put them into the steamer and set them for half an hour.

After this step, the beef slices will be more delicious and crispy.

When processing the beef slices, the pork in the pot on the stove had been cooked and a lot of foam appeared.

Lin Hai took a spoon to skim off the foam from the cooked pork, and inserted a chopstick into the pork.

"Eight is mature."

Lin Hai took out the chopsticks and said to himself.

Then take out the meat and cut it into similar thin slices using the same knife as the beef.

When cutting meat, Lin Hai did not wait until the meat was cold before cutting it, as many people did. In this case, the fat and lean meat would break easily, but when the meat was hot, it would be very hot, and it would be difficult to cut evenly.

Lin Hai put the meat into the cold water prepared in advance and soaked it for three seconds. Taking advantage of the cold outside and hot inside, he suddenly picked up the God of Cooking practice knife and finally made dozens of cuts!

Each knife can accurately cut off a whole piece of meat.

And each piece is crystal clear, with exquisite five-flower patterns, extremely beautiful.

If Xu Ding or a veteran chef saw Lin Hai's knife skills, he would definitely be surprised by his superb knife skills.

Then, Lin Hai placed these small pieces on a plate and let them cool naturally. Then he cut the ginger and garlic into slices, and cut the green onions into four diagonal segments.

Cut the green onion into diagonal sections, mainly to make the twice-cooked pork on the plate more beautiful.

After preparing these ingredients, Lin Hai glanced at the beef slices that were still steaming and found that the beef slices had become more delicate and dense after being steamed.

Letting the beef slices continue to cook, Lin Hai placed the pot on the stove and turned on the gas fire. After the pot was 70% hot, Lin Hai put in some peanut oil, and finally threw in the Tianting deep sea chili pepper and 32 peppercorns.

Chi Chi!

When the chili peppers and Sichuan peppercorns were poured into the oil pan, bubbles began to form in the calm oil pan just for a moment.

The aroma of Sichuan peppercorns and chili peppers is completely blended into the peanut oil, wafting out in all directions.

Seeing that the chili peppers were almost gone, Lin Hai suddenly poured the meat slices into it.

laugh!

When the oil pan touched the meat slices, it boiled instantly.

The meat slices quickly became transparent at a speed visible to the naked eye, and the edges of the meat slices began to curl slightly.

Lin Hai sniffed the aroma of the meat slices. The taste of chili pepper and Sichuan peppercorns followed the hot oil and completely blended into the meat slices.

Every piece of meat is extremely clear and even.

However, it cannot be cooked until it is fried like this.

Another essence of twice-cooked pork is bean paste!

The bean paste needs to be stir-fried to produce red oil, so that the red oil and pork slices can closely adhere to each other.

Therefore, Lin Hai needs to chop the bean paste very finely with a knife, so that the fried red oil can be more fine.

Longer and softer.

After processing the bean paste, Lin Hai poured it into the pot and turned the heat to medium.

This step is also the most important step in cooking twice-cooked pork.

That's the heat.

The heat should not be too high, otherwise the red oil will dry out, but it should also not be too low, otherwise the flavor in the red oil will not come out at all.

Only medium heat can properly bring out the flavor of red oil.

After the bean paste is cooked at high temperature, red oil gradually oozes from it.

The red oil continued to spread, gradually moistening the pork on the side of the pot. The unique color and flavor of the watercress slowly penetrated into the meat after high temperature.

After the originally somewhat transparent pork was stained with red oil, it began to become brightly colored, like pieces of red ice crystals.

Lin Hai took out the soy sauce, poured some into the wok, and finally continued to stir-fry.

While frying the meat, he held a spoon in his left hand and a bottle of cooking wine in his right hand, poured some into the bowl, and finally added three spoons of sugar to increase its aroma and umami, stirred and poured it into the pot.

As the sugar and cooking wine enter the pork, the aroma of the twice-cooked pork explodes almost at a geometric speed.

And Lin Hai immediately adjusted the original medium fire to high fire.

boom!

The fire was cooking the twice-cooked pork, and the strange meaty aroma went straight to Lin Hai's forehead.

Seeing that the twice-cooked pork was already cooked, Lin Hai turned off the fire and immediately poured the meat in the pot into four plates in sequence.

Every plate was piled high with twice-cooked pork.

Large portion and full of flavor!

Lin Hai felt that since it was for heaven, it must not be perfunctory.

The amount must be enough!

Anyway, the opponent's merit points were almost given to him at the risk of his life this time.

If you don’t make money, you won’t make anything.

What's more, after the gods in the sky have finished eating this time, they may want more next time.

After dividing the four portions of Guobao Pork, Lin Hai followed the steps just now and fried six more portions of Guobao Pork.

Immediately afterwards, all ten portions of Guobao Pork were sent to the Jade Emperor.

Next, Hai had two dishes left.

The Dengying beef is almost ready now, so just make another soup.

Ding!

At this time.

Suddenly a beeping alarm came from the steamer, and the lights inside the steamer also dimmed.

Half an hour of steaming is complete.

Lin Hai took out the beef and finally put it on the food rack. He washed the pot, dried the water in the pot, and added vegetable oil again.

After the oil in the pot was hot, Lin Hai cut a few slices of ginger again and slowly fried them over low heat.

When Lin Hai felt that the oil was only 30% hot—

He took out the fried and flavorless ginger slices, and finally put the beef slices in between them with chopsticks.

Chichi~

After being cooked and fried, the beef slices began to gradually bend, and a crispy feeling slowly appeared on the surface of the meat.

The slow-fried meat here is also the key to making the beef slices crispy.

If it is not fried well, it will affect its taste.

However, Lin Hai also grasped the control of the fire very well.

This dish is nothing to worry about.