After the pork knuckle has been processed before, and the crispy tiger skin is obtained, it needs to be directly soaked in ice water to let the tiger skin rise.
But Zhao Fuyu was obviously not that simple. While he was frying, he also cooked a pot of five-spice-based sauce, which was mixed with pork rib sauce, chili sauce and sweet noodle sauce. After cooking it in a casserole, he poured in green onion and ginger. The cooking oil produced by cooking garlic.
Then you can put in the fried pork knuckle.
Bring to a boil over high heat, pour a small bowl of flower wine over it, boil for fifteen minutes, then start to simmer over low heat for two hours.
Only when the elbow is cooked can it be considered that it has been deboned.
Only after reaching this step can the processing continue.
Achieving the effect Zhao Fuyu wanted was also the perfect form of this elbow meat.
But there is no rush, because the duck in the other iron pot is the focus of Zhao Fuyu's attention at this time.
He did not make the recipes he is more famous for, and did not even add any chili. Instead, he cooked it with a famous dish in Guangdong Province, duck with sour plums!
Duck has a strong taste, so the general cooking method is not easy to handle such ingredients. Therefore, in Cantonese cuisine, except for dishes such as white-cut duck, which specially selects tender duck, most dishes involving duck are... Full of flavor.
Sour plum duck is one of them, a very interesting dish.
The emphasis is not on the ordinary salty and fresh taste, but on the sour and sweet taste to enhance the umami flavor of the duck itself, and also bring a rich and slightly salty taste, so that this dish can adapt to any taste and goes well with rice.
It doesn't feel greasy yet.
This is the key to Zhao Fuyu's choice of duck with sour plums, and sour plums have the effect of calming the mind and clearing the mind in many places, which is why he paired it with duck.
Duck can also replenish vitality and stabilize the mind.
The combination of the two sides can almost perfectly calm the diners' mood, and gradually let go of the past and open their hearts.
This is also the reason why each of Zhao Fuyu's dishes seems not too strong.
...
Of course, to say it is not strong is because it is compared to some spicy dishes cooked by Zhao Fuyu. There are actually many strong-flavored dishes in Cantonese cuisine.
Sour plum duck is one of them.
The sour plum in the sour plum duck is the pickled green plum often used in Fujian and Guangdong.
Only this kind of sour plum has enough flavor to remove the fishy smell of duck meat and at the same time increase the deliciousness and mellowness of the duck with the sweetness and sourness.
The method is not complicated, but the heat is very particular.
The washed half of the duck is blanched, dried, and then deep-fried until the outer layer is brown, and then put into the sauce that has been fried in advance.
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Fry shallots, green onions, galangal, and garlic in oil. Once fragrant, add soy sauce, rock sugar, pickled plums, and hot water. Boil together until fragrant. The sauce is complete.
The key is that the amount of water added to the hot water should be enough to submerge half of the duck, and you can still see some of the skin conditions. This kind of water is the most suitable.
Then continue to cook over medium-low heat, turning over every fifteen minutes, and pour the sauce over the duck.
It probably takes about an hour and a half to stew until the duck meat is completely soft and rotten, and the fat and skin are stuck to the duck bones without excess grease due to the previous frying.
This means that the Sour Plum Duck is completed.
According to the general process, you simply take out the duck and chop it into strips. Finally, drain the sauce until it is thick, then pour it on the duck, and the dish is ready for production.
However, Zhao Fuyu's production is not that simple. After reaching this step, his changes have just begun. While he wants to increase the taste of sour plums, he also needs to make the duck feel more alive.
This requires the addition of a very niche ingredient that is often paired with duck in Cantonese cuisine, which is... taro!
Steam the fragrant taro, make it into taro paste, mix it with the sour plum duck sauce, then remove the bones from the whole duck, fill the taro paste under the duck meat, and use the taste of starch to blend and absorb more sauce. The taste of juice can also sublimate the taste of protein to a higher level.
The stuffed duck meat is patted with fried flour on both sides, then fried in hot oil, and finally topped with sour plum duck sauce.
When it was finally cooked, I didn't know it was duck. It tasted full of taro and duck meat. The sour plum sauce on the outside made the greasiness and odor completely non-existent.
This is one of the three main dishes of Zhao Fuyu's banquet.
However, this dish is only close to completion, and the subsequent processes of bone removal, stuffing, and frying have not yet begun.
At this time, Zhao Fuyu just collected the sauce until it was almost thick, then turned off the heat and let the duck meat continue to simmer in the sauce for a while. It would add more flavor and the meat would relax and become softer.
The next thing he has to deal with is the actual first dish to be served, as well as the completion of the two soups.
...
Even though Zhao Fuyu chose simple shredded green onions, preserved eggs and tofu, the selection of ingredients was also particularly exciting.
Not to mention that the pineapple preserved egg candy center is a must, but the tofu is also made of soft tofu made by Qingquan. This kind of tofu has a lot of water, so when cooking, especially when making cold dishes, you can't adjust the saltiness too early.
Otherwise, the tofu will inevitably leak out.
With this in mind, the seasoning method chosen by Zhao Fuyu is also very interesting, using a semi-sauce soup.
The so-called miso soup is the soup left over from braising or roasting things. It has a rich and meaty taste.
As for Zhao Fuyu's half-sauce soup, if it is placed among Northeastern cold dishes, there is another way of saying it, "Pork Code Zi!"
This kind of meat chop is very common in Northeastern salad dishes. It can increase the taste of the salad dishes and make the salad dishes more affordable.
Many drinkers even order a cold dish and a bottle of wine, and they can eat it for a whole day. This is also the special point of this approach.
Because of the burnt aroma when making tofu and the alkaline smell of preserved eggs, it would be difficult to suppress these flavors with just some ordinary seasonings. But when Zhao Fuyu made meat dumplings and fried shallots, green onions, and onions with sesame seeds, , ginger and other sesame oils.
After pouring hot sesame oil on the shredded green onions placed on the preserved egg tofu, pour the pork chops with the gravy from the fried meat on both sides, and then pour the sauce mixed with light soy sauce and mature vinegar. Bottom of the plate.
Such a simple cold dish is considered complete, even sprinkled with crispy fried chili shreds that have only aroma and almost no spicy taste.
It can be said that the completion of such a cold dish almost indicates that Zhao Fuyu's dishes have begun to reach the critical point of completion one by one.
And the four heavenly kings at the All Saints Pavilion, who noticed this, inadvertently accelerated their cooking speed!
