I thought to myself, why did I give birth to such a good baby? You two are comparing to each other in front of Zhou Dong. I am not afraid of revealing the secret recipes of ancestral history. You two fools must know it? It’s not embarrassing!

"Yes, we can't be rude to our idols. The old man said nothing wrong this time."

Su Jianwen nodded.

"You are right this time. I'm too lazy to argue with you. Idiom, please ask, haha."

Su saw Wu smiled, stroked his left chest, saluted Zhou Donggong, and looked at his brother with great smugness afterwards.

If you see that, just like our style, at least it must be your brother!

Zhou Dong nodded: "Patriotic, I will do it once, you can see clearly."

The bacon used in the pair was originally made of half-fat and half-lean fat meat. In modern times, after repeated improvements, it has been replaced with pork belly with a relatively high proportion of lean meat.

The first step is to boil pork belly.

Zhou Dong did not use the legendary vegetable washing skills, but just washed the meat regularly, cut it into squares and pieced it into a big pot.

Fill the gaps between the meat pieces with pepper, star anise, amomum villossum, cinnamon, cloves, licorice, scallion, minced ginger, garlic cloves, and mixed with bean paste and sugar.

Why ask the old man once said, "The most delicious taste of the world is plum salt." The higher the chef's skills, the fewer spices he used in the end.

But this is generally the case, and it depends on what kind of delicacy you are cooking.

Chifeng mats are originally from the northern subway. People here have a strong taste, and the bacon used in the matway is cooked first and then fumigated.

If you can use incense to press various spices like Su Ji, the spices are only responsible for removing fishy and greasy, which is actually not contrary to the principle of being a chef.

Therefore, no truth in the world is static. For example, the "Xirong" launched by Zhou Dong on the last day of the competition is macro-level in line with Yuan Mei's principle of "the thick ones should be first, and the thin ones should be later". It is about comparing the thin ones to pineapple bread and fried meat cake rice.

If we consider it from a micro perspective, the fine red meat itself must make the diners taste more and more delicious. It is unreasonable that the first bite is the most fragrant, but it will be as light as water after eating it?

This is dialectics, but it is not Zhou Dong’s inconsistency.

When Zhou Dong poured the large pot with the meat pieces into clean water, Zhou Aiguo had already raised the fire in the red clay stove according to the master's arrangement, and used chopped firewood, so the meat stewed in this way was the most fragrant.

"Patriotic, keep the fire simmering, remove the heat immediately after fifteen minutes, and don't ask me again."

Zhou Dong reminded Zhou Aiguo and looked at Su Tingyu at the same time.

"Cook on high heat for fifteen minutes, the meat will be cooked at most 50% and it will be ready for the pot..."

Su Tingyu was slightly shocked: "Chef Chifeng cooks the right clips until they are cooked until they are at least 70% mature before they are fumigated. Only my family cooks until they are 50% mature. This is one of the secrets of the Su family. How did he know?"

The meat is cooked until it is 50% mature, and the next step depends on the fumigation technique.

If you don’t have the skills, either the meat is not fumigated or the smokey taste is too strong to be in the mouth!

This Zhou-faced King... could he learn without a teacher? He just took a few pairs of hands and mastered the secrets of my ancestors?
Chapter completed!