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 miso soup, 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 Huadiao wine over it, boil for fifteen minutes, then start to simmer over low heat for two hours.

Only when the elbow is cooked enough can it be considered that it has been completely deboned.

Only after reaching this step can we continue processing.

Achieving the effect Zhao Fuyu wanted is 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 peppers. 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 boiled duck, which specially selects tender duck, most dishes involving duck are all cooked with duck.

Full of flavor.

Sour plum duck is one of them, a very interesting dish.

According to the general process, you simply take out the duck and chop it into strips, and finally dry up the sauce until it is thick, then pour it on the duck, and the dish is ready for production.

The so-called miso soup is the soup left over from braising or roasting things. It has a rich and meaty taste.

Even though Zhao Fuyu chose simple shredded green onions, preserved eggs and tofu, the selection of ingredients was also particularly exciting.

However, Zhao Fuyu's production is not that simple. After reaching this step, his changes have just begun. He wants to increase the taste of sour plums and also make the duck feel more alive.

Only such sour plums have enough flavor to remove the fishy smell of duck meat and at the same time increase the deliciousness and mellowness of the duck with sweetness and sourness.

At this time, Zhao Fuyu just reduced 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, which would add more flavor and at the same time, the meat would relax and become softer.

The sour plum in the sour plum duck is the pickled green plum often used in Fujian and Guangdong.

It takes about an hour and a half to stew until the duck meat is completely soft and rotten, and the fat and skin are no longer oily due to the previous frying and stick to the duck bones.

However, this dish is only close to completion, and the subsequent processes of bone removal, stuffing, and frying have not yet begun.

This is one of the three main dishes of Zhao Fuyu's banquet.

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.

The combination of the two sides can almost perfectly calm the diners' mood, and gradually let go of the past and open their hearts.

Taking this into consideration, the seasoning method chosen by Zhao Fuyu is also very interesting, using the form of half-soup soup.

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.

Otherwise, the tofu will definitely leak out.

Then continue to cook over medium-low heat, turning over every fifteen minutes, and pour the sauce over the duck.

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 dishes in Cantonese cuisine.

The washed half of the duck is blanched, dried, and then fried until the outer layer is brown, and then put into the sauce that has been fried in advance.

When it was finally cooked, I didn't know it was duck. It tasted full of taro and duck meat, and the sour plum sauce on the outside made the greasiness and peculiar smell completely non-existent.

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 expensive.

The method is not complicated, but the heat is very particular.

As for Zhao Fuyu's half-sauce soup, if it is placed in the cold dishes of Northeast China, there is another way to call it, Rou Ma Zi!

It doesn't feel greasy yet.

This requires the addition of a very niche ingredient that is often paired with duck in Cantonese cuisine, that is, taro!

Duck can also replenish vitality and stabilize the mind.

The key is that the amount of water added to the hot water should be just enough to submerge half of the duck, and you can still see some of the skin's condition. This kind of water is the most suitable.

This means that the Sour Plum Duck is completed.

Many wine drinkers even order a cold dish and a bottle of wine, and they can eat it for a whole day. This is the special point of this approach.

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.

Fry shallots, green onions, galangal, and garlic in oil. Once fragrant, add soy sauce, rock sugar, pickled plums, and hot water. Simmer together until fragrant. The sauce is complete.

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.

The emphasis is not on the ordinary salty and fresh taste, but on using the sweet and sour taste to enhance the umami flavor of the duck meat itself, and bringing a rich and slightly salty taste, so that this dish can adapt to any taste and goes well with rice.

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 starch taste to blend and absorb more sauce.

The taste of juice can also sublimate the taste of protein to a higher level.

This is also the reason why each of Zhao Fuyu’s dishes seems not too strong.

Sour plum duck is one of them.

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,

, sesame oil of ginger and other substances.

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.
Chapter completed!