Yuxiang Shredded Pork was a famous dish in the country. Almost everyone knew about it.
It was no exaggeration to say that there would be people who knew how to cook this dish in the five families, or even more! It was precisely because of this that this dish had been labeled as 'ordinary' from the beginning. It could not be torn off!
Ming Li opened the fridge and took out a bag of water-soaked fungus that was sealed in a plastic bag.
The water-soaked wood fungus was processed dry food. Compared to fresh wood fungus, it lacked a light-sensitive substance called 'porphin', which could easily cause skin irritation.
From a safety point of view, water-soaked fungus was better than fresh fungus.
However, it was quite troublesome to deal with the water-grown fungus. It needed to be soaked in warm water for about eight hours to restore it to its physical state when it was growing.
Of course, it was not good to soak it for too long. In addition to the poor taste, it was also easy to breed bacteria and produce toxins. Therefore, Li Ming would always prepare this frequently used side dish in advance. After soaking it for eight hours, he would put it in a preservation bag and store it in the refrigerator in case of emergency.
He washed the water-soaked fungus in warm water twice, filtered it, and then took out the pork tenderloin that he had just bought today and cut it into shreds.
Li Ming had been running the restaurant for half a year. Although he didn't come from a professional cooking school, his simple knife skills in cutting meat shreds were passable.
At the very least, the shredded meat was not ugly and had a uniform thickness.
He placed the shredded meat into a bowl, added a small spoonful of salt, cooking wine, egg white, starch, and a little baking soda, and marinated it on the side.
When dealing with these things, Ming Li completely followed the method of his new memory. How much salt to take, how to knead, and how much strength to use, all depended on instinct. It was as if he had done this thousands of times and had transformed it into muscle memory.
Then, he shredded the black fungus and another side dish, the green bamboo shoot. These were all side dishes commonly used in the kitchen, and Ming Li was very accurate.
After doing all this, he took out an empty bowl with a slightly solemn expression.
The only way to make this very ordinary Yuxiang Shredded Pork extraordinary was to make it return to its ancestors and be different from the various branch methods in the outside world.
It was authentic!
"If I still have the legendary bean paste, I can make this authentic taste rise to another level. I guarantee that this is the only one in the world!”
Last night, when Li Ming was brewing the beef paste, he had already used up the remaining half of the bottle. If he wanted to continue replenishing it, he would have to consume his Misfortune Points. This was the main point.
"To exchange for the legendary bean paste permanent formula requires 1000 misfortune points. If you only exchange for 500 grams, you need 100 misfortune points. As for the deposit…Including the normal mission that he had just completed, he only had 300 Misfortune Points in total. It was only enough to activate the Misfortune Mission. He did not dare to use it recklessly!”
Li Ming sighed helplessly. He finally understood the importance of the Misfortune Points!
"Boss, are you done? You want to starve me to death?”Wang Han Xin's dissatisfied voice came from outside, interrupting Li Ming's thoughts.
"It'll be done soon!"
Li Ming came back to his senses and quickly put the ginger and garlic into the bowl in a ratio of 1:1.
What he was going to make now was the most important thing in the entire dish, the fish sauce! To put it bluntly, if the fish sauce was not well prepared, it would be useless even if the legendary bean paste was added.
He added rice vinegar, white sugar, soy sauce, starch, and salt to the prepared ginger and garlic.
Li Ming's forehead was already covered in sweat. It wasn't because he was tired but because he was nervous.
There was a golden ratio between these five seasonings, 54321! In layman's terms, if five spoonfuls of rice vinegar were added, four spoonfuls of white sugar would be added, and so on. If there was a slight mistake in the middle, it would break the entire ratio and become waste juice that was difficult to remedy.
Finally, he poured in a little cooking wine and stirred it evenly.
After all the ingredients were prepared, Ming Li quickly turned on the range hood and lit the pot.
He had used a large fire, and the flames had already shot out of the wok's edge, causing the surrounding temperature to rise rapidly, making a loud rumbling sound.
He poured the oil into the pot according to the amount of ingredients. When the oil temperature rose to 80 - 90%, he placed the onions, ginger, garlic, dried chili, and dried pepper that he had prepared separately into the pot and fried them until they were fragrant.
Sand.
The white smoke and the sound of boiling oil intertwined, causing Li Ming's blood to surge. The fire shone on his face, and one could see his excited eyes and sweat.
Originally, the five condiments were very pungent, but once they were mixed in the oil pan, they would produce a wonderful 'chemical reaction.' Not only would they not choke, but the fragrance would also soar to the sky, greatly increasing one's appetite.
Almost at the same time as they were put into the pot, Li Ming quickly turned the fire to a small one to prevent the fragrance from becoming too bitter and the color from turning black. Then, he would have to taste it.
He added ordinary bean paste and seasoning and stir-fried them together. When he saw that the chili oil was out, he immediately added the prepared marinated shredded pork and stir-fried them over high heat.
Dong dong dong…
Ming Li grabbed the handle of the pot with his left hand and shook the pot with all his might. He guided the flame at the edge of the pot into the pot and made it come into contact with the oil mist in the soup. In an extremely short period of time, it reached an extremely high temperature. The stir-frying spoon in his right hand flipped back and forth to let the shredded meat heat evenly and maintain its freshness.
After seeing that all the shredded meat had changed color, he added the green bamboo shoots and the fungus at the same time and continued to stir-fry, so that the seasonings and side dishes were fully combined.
Clang! Clang! Clang!
Li Ming took the frying spoon and knocked it twice on the side of the pot, as if he wanted to shake the residue in the spoon into the pot.
This was his habitual action, indicating that the previous step had been completed.
He picked up the prepared fish sauce and stirred it twice. Then, he poured it into the pot in a ring shape, and the largest area was stained on the vegetables.
Finally, he put the sauce on high fire and stir-fried it.
The authentic Yuxiang Shredded Pork was done!
Whoosh.
Michael let out a long breath and wiped his sweat with the towel hanging around his neck.
To be honest, this was the first time he had stir-fried so laboriously. Not only did he have to pay attention to the heat at all times, but he also had to observe the various changes of different ingredients under high temperatures in order to achieve the most perfect effect.
For example, minced garlic that was the easiest to burn, shredded pork that was unevenly heated, bean paste that was easy to become bitter, and so on.
It looked like a dish, but it was not an exaggeration to say that it was a piece of art!
He didn't have time to feel sorry for her. He took out five large white plates and divided the Yuxiang Shredded Pork evenly into five portions. He also divided the beef paste in the fridge. Finally, he placed a bowl of white rice in the middle of each plate.
Li Ming was amused by his own cooking method. It was clearly a single dish, but he had forcefully made five sets of rice!
"Coming."
After serving five sets of rice to Lin Tiantian and the others, Ming Li walked to the door and sat down. He lit a cigarette and smoked leisurely, looking confident.
"Boss, do you still mean what you said?”Wang Xiongxin looked at the steaming set of rice in front of him and confirmed again.
"Of course it counts."
"Good!"
Wang Xiongxin picked up his chopsticks and didn't touch the beef sauce. He focused on the Yuxiang Shredded Pork.
Judging from the color, this Yuxiang Shredded Pork was indeed excellent. Every piece of shredded pork was glossy and sparkling. The green bamboo shoots and black fungus were used as the auxiliary materials to greatly reduce the greasy nature. It looked refreshing and delicious. Occasionally, the chili slices that were exposed were bright and bright, which increased the appetite.
"How much longer do you want to watch?"
Zhou Fei frowned and reminded them in a low voice because everyone seemed to be waiting for him to give the result and did not eat.
"What do you know? Color, fragrance, and taste come one by one.”Wang Xiongxin subconsciously swallowed his saliva." The color is alright, and the fragrance is passable. As for the taste…"
Whether it was delicious or not was up to the customers…So what if Ming Li was confident?
Thinking of this, Wang Xiongxin smiled and picked up the shredded meat mixed with green bamboo shoots and fungus and put it into his mouth.
Then, his smile froze.
(To be continued…)
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