After uncovering the lid again, Tang Ming poured some milk into the pot. The already milky white soup base became more intense, and at the same time, it also added a touch of real milky aroma.

Let him continue to stew. Tang Ming brought the pork belly, scalded it several times with boiling water next to it, and then scraped off the viscous substances on both sides with a kitchen knife. The entire pork belly could basically no longer smell the odor.

Then, Tang Ming picked up the pheasant just now and stuffed it into the hole on the pig's belly.

Immediately, Tang Ming opened the scallops he had just dug on the beach, took out the beads from it, and stuffed them all into the chicken's stomach.

After finishing it, he pulled a few more ginseng beards, a little angelica wolfberry, etc., and stuffed them into the pig's belly.

Finally, he found a clean thin rope, used a bamboo stick to seal the pork belly tightly, and threw it into the fish bone soup.

After dealing with the pork belly, Tang Ming dried the African brothers' empty pot, grabbed a handful of white pepper and fryed it for a while, stir-frying it out of the aroma, then poured it into the stone mortar and mashed it all into the pork belly soup.

This step is the soul step of pork belly dumpling chicken. The fried white pepper can maximize the umami flavor of pork belly soup and also enhance the fragrance!

With the lid on, he once again added the firepower to the maximum and turned around to start processing the large intestine.

There were more than 200 kilograms of wild boars and pigs with large intestines. After blanching them several times with boiling water and spices, Tang Ming stuffed the thinner intestine into the thicker intestine, then cut it into small segments of two fingers. In the middle of each large intestine, a few shallots and shredded ginger were inserted, and placed in two bamboo plates.

Then pour rice wine on the fat intestines in the bamboo plate, put them in a steamer, and steam them on the fish bone soup.

The two most time-consuming steps were made, he took two pieces of pork, one half fat and half thin, and chopped them all into meat filling.

Mix the meat filling with green onion, ginger and garlic, beat in eggs, mix in tapioca starch, add some salt, oyster sauce, spice powder, and stir to make it evenly set aside.

Another piece of pork belly that was evenly layered with fat and thinness was cut into square pieces by him. He put it in cold water and started blanching it. After the pork belly was tightened, remove the foam and remove it.

Then, Tang Ming washed the ear pot, poured some coconut sugar and equal portions of water into it, and began to stir in one direction.

After the syrup turned yellow, Tang Ming removed the pot from the heat and continued to stir. Using the residual heat of the pot, stir it into a bay-red sugar color.

Half of the sugar color was separated, and half was left in the pot. Tang Ming poured the pork belly piece that had just been blanched. After it was evenly hung with rich sugar color, he began to add salt, oyster sauce, flower-drawn wine, bay leaves and other spices into it. After stir-frying evenly, he took the boiled water from the stainless steel pot next to him and poured it into it.

With the sound of grunting, the soup in the ear pot was boiled, but you can still see that the pork belly skin and soup had turned into a maroon.

Covered the lid and increased the heat. Tang Ming let him stew for half an hour, then took it away, picked out the various spices inside, leaving only the soup and pork belly, and added a little salt and coconut sugar to it. Tang Ming added the fire to the maximum and continued to heat to collect the juice.

Ten minutes later, the soup in the pot began to decrease, and only a rich layer was left hanging on the pork belly.

When he was out of the pot and put it on the plate, he arranged the square pork belly into a uniform square, sprinkled some chopped green onions on it, and swayed slightly with the plate in his hand, the soft braised pork began to tremble. The delicate appearance and scented fragrance made Shu Yiting and others drool almost drip.

However, today's meal is obviously not something you can cook, after all, there are guests here.

After taking the thing, he covered the braised pork with heat. Tang Ming took out the steamed fat intestines from the steamer and poked them twice with bamboo chopsticks. The fat intestines were soft and rotten while retaining a trace of elasticity.

The heat just right.

Wash the double ear pot, add a little oil, stir-fry some ginger and garlic foam, Tang Ming poured down the fat intestines, and then added sugar color.

Like braised pork, after the sugar color is hung, add oyster sauce, salt, pepper, flower wine and other seasonings, and take another lemon instead of vinegar and squeeze some in. Add water that is not over the large intestine and start stewing.

This step basically lasts for about 20 minutes.

Taking advantage of this time, Tang Ming took the mixed meat filling and yellow croaker meat.

The fish meat is divided into large pieces of fish belly and the back part. Tang Ming did not cut the fish belly, but it was still a big piece. The fish meat was changed to the texture and was thick in flakes and strips. ωωw..net

After taking six bamboo plates, Tang Ming divided the whole piece of fish belly into six even large pieces, spread it under the bamboo plate, then picked up the meat filling, and applied a thin layer on the fish. Then, he covered the sliced ​​fish fillets on the meat sauce and then applied a layer of meat filling.

Finally, put a piece of fish in the middle of the stacked meat sauce and fish fillets, rolled the bottom fish belly with his backhand, and wrapped all the ingredients in it.

Then, Tang Ming took a few bamboo sticks, rolled one end of the fish belly tightened, made a fish head shape, and then closed his hands in the second half of the other end to make a fish tail.

Put it in the bamboo plate again, the fish belly roll just now has turned into a swimming fish without fins.

After making six fish rolls in turn, Tang Ming poured a lot of Huadiao wine into the bamboo plate. He cut out some slices of the marinated antelope meat as thin as a cicada wing, and neatly placed them on the surface of the big yellow croaker, and then placed the bamboo plate on a steamer.

Looking back, the large intestine in the pot was almost gone. Tang Ming used a stone mortar to mash some cinnamon powder and amomum powder, pour it into it, stir-fry it for a few minutes to make it evenly taste.

Nine turns of the large intestine, the work is completed.

Also sprinkle a little chopped green onion and enter the heat preservation state.

After freeing up his hand, he waited for another two minutes. The big yellow croaker was almost cooked. He lifted the lid and Tang Ming took the entire steamer and put it aside.

The chopped scallions were placed on the yellow croaker, and then quickly carved a row of fish fins with ginger, and placed them around each yellow croaker in turn.

Then, two large spoons were scooped from pork belly and fish bone soup, put them into the double ear pot, and some sea salt tapioca flour were added, and the low heat was hooked into a golden and slightly transparent thin starch, and evenly scooped on the big yellow croaker.

Steamed yellow croaker with the original soup of rice wine, officially completed.

Tang Ming turned around and looked at the bulldozer. At this moment, the outer skin and lard were mixed together, and the roasted aroma was full of burnt fragrance, but when he inserted it with chopsticks, it seemed that there was still a little bit of it not cooked.

Let Shu Yiting continue to grill, Tang Ming took out the pork belly from the soup and put it on the chopping board.

After a long period of stewing, the pork belly has now expanded and looks round and thick.

Tang Ming raised his kitchen knife and just slashed it gently, and the pig's belly made a wave, automatically swelling and cracking, revealing the hot chicken inside.

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Chapter completed!