God-level foodie desert island survival

Lifting the lid again, Tang Ming poured some milk into the pot, and the original milky and milky soup base became more intense in color, and at the same time, there was also a hint of real milky fragrance.

Letting it continue to stew, Tang Ming took the pork belly, scalded it with boiling water next to it a few times, and then scraped off the viscous substance on both sides with a kitchen knife, and the whole pork belly basically couldn't smell the smell.

Then, Tang Ming picked up the pheasant just now and stuffed it all over from the hole on the top of the pork belly.

Immediately, Tang Ming opened the scallops that he had just dug up on the beach, took out the shell beads in them, and stuffed them all into the belly of the chicken.

After finishing it, he pulled a few more ginseng whiskers, a little angelica wolfberry or something, and also stuffed it into the pork belly.

Finally, he found a clean string, used a bamboo skewer to tightly seal the pork belly, and threw it whole into the fish bone soup.

After processing the pork belly, Tang Ming boiled the empty pot of the African brothers' amphorae, grabbed a handful of white pepper into it, fried it for a while, stir-fried it for a while, stir-fried it fragrantly, and then poured it into the stone mortar and mashed it, and poured it all into the pork belly soup.

This step is the soul step of pork belly wrapped chicken, and the fried white pepper can maximize the umami of pork belly soup to the extreme, and it can also increase the flavor!

More than 200 catties of wild boar, pig large intestine a lot, also with boiling water and spice rice wine after scalding several times, Tang Ming stuffed the thinner intestine tail into the thicker intestine head, and then cut it into two finger length of small sections, in the middle of each large intestine, inserted a few shallots and ginger shreds, put in two bamboo plates.

Then pour rice wine on the fat intestines in the bamboo plate, put it in the steaming drawer, and steam it on top of the fish bone soup.

In the two most time-consuming steps, he lifted two pieces of pork, one half fat and half lean, and chopped them all into minced meat.

Mix the minced meat with green onions, ginger and garlic, beat in the eggs, mix in tapioca starch, add some salt, oyster sauce and spice powder, stir until evenly and set aside.

Another piece of fat and thin evenly layered pork belly was cut into boxy pieces, and the pot under cold water began to blanch, and when the pork belly was tightened, the foam was removed and removed.

Then, Tang Ming washed the amphora, poured some coconut sugar and the same amount of water into it, and began to stir in one direction.

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

Dividing half of the sugar color and leaving half of it in the pot, Tang Ming poured down the pieces of pork belly that had been blanched just now, waited for all of them to be evenly hung with rich sugar color, and began to add salt, oyster sauce, Huadiao wine, bay leaves and other spices to it, and after stir-frying evenly, he took the boiling water from the stainless steel pot next to him and poured it into it.

With a gurgling sound, the soup in the amphora pot was boiled, but you could still see that the pork belly skin and soup had turned jujube red.

Cover the lid and increase the heat, Tang Ming let it simmer for half an hour, then took it away, picked out all kinds of spices inside, leaving only the soup and pork belly, and added a little salt and coconut sugar to it, Tang Ming increased the heat to the maximum. Reduce the juice over high heat.

After ten minutes, the soup in the pot began to decrease, and only a rich layer hung on the pork belly.

Out of the pot and put on the plate, the boxy pork belly was placed into an even square by him, sprinkled with some green onions on it, and when he held the plate and shook it slightly, the soft and glutinous braised pork also began to tremble, the delicate appearance, the fragrant fragrance, saw that Shu Yiting and others were about to drip down.

However, today's meal is obviously not something that can be eaten one by one, after all, there are guests here.

After taking something to cover the braised pork for insulation, Tang Ming took the steamed fat intestine out of the steaming drawer and poked it twice with bamboo chopsticks, the fat intestine was soft and rotten, but it also retained a trace of elasticity.

The heat is just right.

Wash the amphorae, add a little oil, some ginger and garlic foam to the pot, Tang Ming poured the fat intestines, and then added sugar.

Like braised pork, after the sugar is hung up, add oyster sauce, salt, pepper, Huadiao wine and other seasonings, take a lemon instead of vinegar and squeeze some into it, add water that has not covered the large intestine, and start to simmer.

This step of the process basically lasts about 20 minutes.

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

The fish meat as a whole is divided into large pieces of fish belly and back fish part, the fish belly Tang Ming did not cut, it is still a piece that grows and grows, and the fish meat is changed along the texture of the knife, all of which are thick flakes and strips.

Taking six bamboo plates, Tang Ming divided a whole piece of fish belly into six uniform pieces, spread them out under the bamboo plates, then picked up the meat filling, and applied a thin layer on top of the fish, and then, he covered those flakes of fish on the meat sauce, and then coated a layer of meat filling.

Finally, in the middle of the layered meat sauce and fillet, a piece of fish is placed, and the bottom belly is rolled with a backhand, wrapping all the ingredients in it.

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

Put it on the bamboo plate again, and the fish belly roll has turned into a swimming fish without fins.

After making six fish rolls in turn, Tang Ming poured a large amount of Huadiao wine on the bamboo plate. The antelope meat that had been marinated before was cut into some thin slices like cicada wings, neatly stacked on the surface of the large yellow croaker, and then put the bamboo plate on the steamer.

Looking back, the large intestine in the pot had almost run out of soup, Tang Ming pounded some cinnamon powder and sand kernel powder with a stone mortar, poured it into it, and stir-fried it three or two times to make it evenly flavored.

Nine turns of the large intestine, and you're done.

Sprinkle a little chopped green onion as well and keep warm.

After freeing his hand, he waited for another two minutes, the big yellow croaker was almost cooked, and when he opened the lid, Tang Ming took the whole steaming drawer down and put it aside.

The shredded green onion was placed on the yellow croaker, and a row of fins was quickly carved out with ginger and placed around each yellow croaker in turn.

Then scoop out two large spoons from the pork belly fish bone broth, put them into the amphora, add some sea salt tapioca flour, hook it into a golden and slightly transparent thin thickener over low heat, and scoop it evenly on the large yellow croaker.

Steamed yellow croaker in the original soup of rice wine is officially completed.

Tang Ming turned around and glanced at the dragon grouper, at this moment, the outer skin was mixed with lard, and it was already roasted and burnt, but when he inserted it with chopsticks, it seemed that it was still a little unripe.

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

After a long time of stewing, the pork belly has now swelled around and looks round and thick.

Tang Ming raised the kitchen knife horizontally, and with just a slight cut, the pork belly made a wave and cracked, revealing the steaming chicken inside.

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: The next chapter will be updated on time at nine o'clock in the evening, and the chapter name will be revealed first: Chapter 198 Pork belly wrapped chicken in golden soup, steamed yellow croaker in rice wine original soup. Look at it when you're full, don't blame me for not reminding you