Chapter 962： Iron-Bone Pig (2/2)

”You, deliberately...”

The wandering demon smiled honestly, his burly body was like a dark cloud,

”That's right, I didn't roast this pig when I was hungry yesterday.”

...

In the kitchen, the remaining temperature of the stove is still there, and Boss Lin is very happy.

The most common wild boar in the wilderness is the Black Mountain wild boar. The meat is not very good and the game is heavy. Because it can be bred, it is very common in Mingguang.

As for the iron-bone pig, he heard about it for the first time today.

Lin Chou rubbed his hands impatiently,

”Then, may I ask your last words...”

”Oh oh oh!”

Mmm Good.

He lifted the knife and dropped it, and took a basin and continued with pig blood.

Wild boar blood is a good thing. It will definitely love to make blood tofu wandering devil. When it is served with green onion, garlic, coriander, and chili, it will be very full of seasoning. In other words, it is more smelly.

Not everyone is accustomed to eating raw blood tofu, and those who are accustomed to eating tend to prefer that thick blood.

While the blood is still hot, remove the blood tendons and add some green salt, the pig blood will soon congeal and form, the method is extremely simple.

Fading and breaking the belly are also practices that make perfect, but when the pig's belly is broken, Lin Chou is a little surprised.

”This pig's meat is a bit too beautiful, isn't it?”

Generally speaking, the so-called five-flower three-layer can be called an ordinary good pig. The fat and thin layers of this iron-bone pig are as neat as they are measured with a ruler, and one layer is layered with the thickness of each layer. Almost exactly the same.

Moreover, even the color of lean meat is extremely rare, showing a magnificent magenta.

It doesn't look like pork, but somewhat similar to horse meat called ”cherry meat”.

Especially through the light of the kitchen, the meat seems to be like some kind of jade or pearl, and the light has a feeling of gradually infiltrating into it.

It's fake to say that it's not amazing, and Lin Chou can't avoid it. For a cook, there is nothing more expected than this.

The iron-bone pig was broken in half and hung by Lin Chou. Even if the spine was split with a cold iron knife, the feel of the iron-bone pig already told Lin Chou how hard the iron-bone pig’s bones were.

The cross-section of the pig's spine is extremely thin, not a sparse structure in the form of a mesh, but full of red bone, which looks very porcelain.

”This bone stew is simply superb-”

Lin Chou muttered to himself.

Just do it, throw the knife and go to the back mountain as usual.

There are many ways to stew pork bone soup, but meat can be vegetarian. Lin Chou thinks that there is just one kind of soup: watercress, fresh Chen kidney and old fire pork bone soup.

As a Cantonese-style healthy soup, its ingredients are as exquisite as before.

Of course, the first watercress is indispensable.

Watercress is an exotic vegetable. It is said that before the cataclysm, a Huangsheng was doing business in Lisbon, Portugal, and unfortunately contracted a lung disease. At that time, medical treatments were scarce. The locals were afraid of Huangsheng’s lung disease infection, so they were isolated in the wild. He entered the town. Although Huang Sheng was panicked, he had no choice but to fill his hunger with wild vegetables growing on the banks of the river. His lung disease improved after eating, and he stopped coughing up blood after a few days. The body gradually recovered...Later, when he returned to China, he brought this life-saving dish back to Zhongshan, Guangdong, and the watercress became popular.

Watercress was later spread all over the river, north and south, inseparable from the contribution of Huangsheng. This thing seems to be very suitable for the living environment in China. It can be seen from the north to Changbai Mountain to the south to the Pearl River Delta. In some areas, it can grow without artificial planting. All over the river, the vitality can be regarded as tenacious.

After the cataclysm, they are naturally indispensable. There are many small white flowers blooming beside the mountain stream.

After picking some watercress and washing it, Lin Chou took another cured duck from the eaves.

”Fresh Chen kidney” does not refer to pig kidney, but fresh duck kidney and cured duck kidney, which is very important.

Watercress Fresh Chen Shen Lao Fire Pork Bone Soup has a long name, but the method is relatively simple. In addition to the main ingredients in the name, it is mainly paired with sea coconut and southern almonds.

Almonds are divided into north and south. The north almonds are bitter and have little poison. They are used for medicinal purposes. The south almonds are sweet and moisten the lungs and relieve coughs.

”I don't have sea coconuts. I think I need to pick some up next time.”

Before the cataclysm, it is said that any Cantonese restaurant will have this watercress fresh Chen Shen Lao Fire Pork Bone Soup, but the ingredients will be slightly different. You can use sea coconut and almonds. Some soups with Luo Han Guo will be sweeter. some...

No matter how the ingredients change, watercress, Chen kidney and pork bones are always together, which is an unbreakable iron triangle.

Lin Chou has some special thoughts about the stewed pork bone soup. First, use straw fire to roast the iron-bone pork spine and stick bones for a while. When you see the part of the pork left on the bones, it starts to get oily and starts from the fire. Remove, put in a pot and boil water to remove blood foam impurities.

The boiled pork bones are then put in a purple casserole and stewed—Lin Chou chose to use the purple casserole not because of the pork bones, but the duck kidney.

Lao Ya is best served with purple casserole. For example, the three treasure duck stewed in a state banquet pot requires purple casserole.

The broken plates and bowls of the dog beep system are just like stainless steel basins. You don't need money and don't need points or Lin Chou why not be extravagant?

It must be a purple casserole! It must also be an old purple casserole!

Watercress is very fresh, it is a vegetable but has a strong taste.

Don't look at the rich and delicious aroma of the soup stewed by iron bone pig bones. If you put watercress in the pot at this moment, you can grab the original flavor of pig bones in minutes to show you.

The soup was simmering there, and Lin Chou started cooking the pork and spices.

First, two large slices of pork belly are fried with green salt, pepper, green onion, ginger, garlic and white wine, and then marinated in an ice bellows. 36 hours is exactly the basic time for the taste to be complete.

Then there are the most commonly used thirteen flavor spices (13 flavors), plus black soy sauce, white wine, noodle sauce, glutinous rice, salt, sugar, green onion, ginger, garlic, gardenia, tangerine peel, long pepper and other common spices——

Well, Lin Chou already felt the lack of resources at this time, he lacked too much.

He doesn't have such precious reserves as Benzoin, Cordyceps, and Jibroxiang, and can only wait for improvements in the future.

Those dozens of Chinese herbal spices before the cataclysm are not sensational. You must know that there are as many as 30 kinds of spices that are very common in daily life, and most of them can be called Chinese herbal medicines.

Everyone knows that there are dozens of kinds of ancestral traditions and secret recipes, but the important thing is not their names, but the matching numbers.

Stir all these spices except for the noodle sauce and black soy sauce, and then pour them into a stew pot with beef, beef bones and iron bone pork.

Add water, simmer for a long time, until the soup in the pot is sticky, and then it becomes cold.

Add white wine, a little sugar, noodle sauce, and dark soy sauce to a large bowl of cold paste and stir vigorously.

The big pot of dark stuff that came out afterwards was the ultimate sauce Lin Chou wanted to use. Using a large brush, he brushed a thick layer directly on top of the two pickled pork belly.

The braised pork belly with sauce is hung in a cool and ventilated place. Well, it is not surprising to use an ice bellows.

Drying does not take time as the cycle. Instead, apply a layer of sauce every time the surface of the sauce is completely dry, and so on.

Usually, the number of times to brush the sauce is three times, and for the more delicate ones, it is nine times.

The whole process does not need Bai Ya fireworks, but the time is calm and new.

When Lin Chou opened the ice bellows again, the two slices of pork belly in the ice bellows would be given a brand new name.

——Taibai Sauce Pork.

A legendary Jiangyou ancient dish.

Lin Chou carefully washed his hands while pondering.

”A staple food, what can I do to make a perfect ending?”