This is a complete pig.

Tang Ming looked at the big fat pig with a smile, remembering the one I divided on the central island last time. In order to save time, many things were not processed properly and a lot of essence was wasted. Now all of them are preserved and you can get a real pig-killing dish.

As for the calf, I will talk about it after eating the pig. Anyway, I will not die for a while.

Thinking of this, Tang Ming cut a piece of lean meat and 30% fat meat into a mixed meat.

Cut another large piece of pork belly.

Finally, the plaid meat and pork sausage were selected.

Then chop a few more bones on the keel part.

Cut the pork liver into half.

The pig-killing dish is complete.

Back at the stove, Tang Ming boiled water in the pot again, scraped the pork belly and washed it and threw it in and cooked it. Then he threw the chopped pork bones into large pieces and blanched it in water.

During this time, he cut the lean pork into thin strips of even size, knocked on an egg white, then put some soy sauce and raw powder to grab evenly, and finally poured some coconut oil into it and grind it evenly, put it aside to marinate it and taste it.

After cutting the shredded pork, the pork belly and big bones blanched in the pot were all done and all picked up.

The fresh pork exudes a strong meaty aroma.

Tang Ming poured out the water from the pot, added a little lard to the pot, then poured the big bones down, patted some ginger, put them down with the big pork bones and stir-fry them, control the moisture and stir-fry them out of the fragrance, and then added the boiling water in the double ear pot, and the soup suddenly turned white.

Cover and let the pork bone soup continue to be boiled.

Tang Ming started to cut pork belly. Although the knife skills were very good, many ingredients were not cut as thin as possible. For example, the refried pork that you want to stir-fry later will be the most delicious to eat evenly.

With one knife, large pieces of pork belly turned into even pieces of meat and were placed on a plate.

Then, Tang Ming took the pig powder intestine and began to wash it carefully. This intestine can be said to be the essence of the pig-killing dish. It must have powder in it to be called powder intestine, otherwise it can only be called the small intestine.

And cleaning, you can't use too much force, otherwise the powder inside will be squeezed away.

After a simple cleaning, Tang Mingchao added some flower-dial wine to remove the fishy smell.

I took the plaid meat again.

Speaking of lattice meat, it is also an unusual part of pigs. Although the price on the market is not expensive, it is not available to most people. Generally, pig slayers keep it for themselves or give it to their acquaintances. It can be said that many people have eaten pork for their lifetime but have never eaten this piece.

These pieces of meat are basically made of fascia and lean meat, which is more chewy. Just pick the tendons on them, put them in a double ear pot with the powder intestines and blanch them and then cut them into small pieces of even size.

After that, cut the pork liver into slices. Take some raw powder and marinate it.

After all the main ingredients were processed, Tang Ming took some green peppers and cut them into thin strips.

Cut other garlic sprouts into even sizes.

After everything was done, Tang Ming thought about it, returned to the pork, cut a piece of fat and thin pork, and put it in a double ear pot to cook.

Everything was ready, and only twenty minutes had passed.

Seeing that the meat and bones in the pot took some time, Tang Ming went to the vegetable field and got some fresh things back.

I made a few radish, some were cut into pieces and some were shredded.

Cut all the carrots into shreds, then make some dried chili, stir-fry in a small pan, add some nut kernels, pepper, etc., put them in a stone mortar to make chili powder, then boil some oil and drizzle it, and make a large bowl of fragrant red oil chili.

Finally, he washed the pressure cooker contributed by the German contestants, washed some rice and put it in. This time he planned to change his tricks and make a pressure cooker rice.

After the rice was cooked, the things in the pot were cooked one after another. Tang Ming first took out the large piece of pork that was half fat and half thin.

Put it on the chopping board and cut it again.

But this time, the few people who watched Tang Ming’s cooking as a wonderful show widened their eyes.

The pork with fat and thinness was cut into slices of meat as thin as a cicada's wings under Tang Ming's skillful knife technique. When spread out, each piece had the size of a face, with a crystal clear feeling.

Especially the lean meat part on it was picked out by Tang Ming pinched it over time, and after a little ice water, it still maintained a pink and tender feeling.

Soon, a large piece of pork was cut by Tang Ming. Then, he looked at Shu Yiting.

Just know how to see, don't help?

Can I help?

Shu Yiting smashed her mouth and didn't believe her. Tang Ming's dishes were simple, but she was a senior gourmet who followed Tang Ming around the world, and she could see the complexity in the simplicity at a glance.

Not to mention anything else, in terms of the heat of this piece of pork, Shu Yiting has never seen anyone who can cook the pork like this, just right, with color and quality.

Everyone is hungry, so the speed is faster. The subsequent steps are relatively simple, so you can do it.

As he said that, Tang Ming took out the tender asparagus that had been slightly watered in the pork broth.

Look, like me, a slice of pork and an asparagus, rolled up along the edge, and then, shredded carrots, and a bow.

Shu Yiting's eyes lit up: This is simple, I'm doing it!

Nodding happily, Shu Yiting quickly joined the ranks of helpers.

Tang Ming took the chopped thin shredded radish and added a spoonful of sea salt. He turned around and started to work on the rest.

The big bones in the pot have been boiled almost the same, exuding a strong meat and bone fragrance. He poured the soup and meat into the double ear pot and continued to stew.

Wash the large iron pot and heat it again.

Add a lot of lard, pour the marinated shredded pork into it, and stir it quickly with chopsticks.

After a while, I took it out with a leaking net and placed it next to drain the oil and gas.

Then, he poured the remaining oil back into a wooden basin next to the iron pan specially used for oil.

With a little oil left, add minced ginger and garlic and green pepper shreds into it, increase the heat and start stir-frying. After the green peppers are broken for a while, the shredded pork is poured back into the pot and stir-fry them together. On the way, the spoon is gently shaken, and ingredients such as sea salt and soy sauce are scooped in.

Finally, Tang Ming picked up the bamboo tube containing the carved wine, sprinkled it slightly, and the shredded meat in the flames trembled a few times, and quickly put it in the big bamboo plate beside him.

Awesome, my father's skills are invincible, even better than the Chinese chef I saw on TV.

That's right, I don't look at what my brother does. This is his main business, survival, etc., that's it.

The two old irons raised their heads proudly, kept twitching their noses, and looked at the steaming plate of shredded green peppers.

Every time I come to this island, what I look forward to most is Tang Ming showing his cooking skills.

It seems that there is something delicious again today.
Chapter completed!