Douluo Continent on the tip of the tongue

After cleaning and arranging the kitchen table as usual, Qi Han took a deep breath, opened the door of the food cabinet on the side, carefully took out a piece of pork belly with both hands, and slowly placed it on the cutting board.

"Meow~"

Hearing the noise, Gulu, who had been taking a nap on the partition at noon, sat up. He only glanced at it, jumped off the partition, jumped onto the table, and squatted obediently opposite Qi Han, staring closely at the place with a pair of dark purple eyes.

The piece of pork belly on the cutting board.

This piece of meat can last me two days!

A fan of pork belly is almost as big as a cutting board.

Seeing Gulu's greedy look, Qi Han smiled and said, "I can give you a taste this time. When I make this dish, I will use the rest to make cat food for you."

Although the prepared Qinggong Wanfu Pork Gulu is also inedible, this dish does not use the entire pork belly. Only the lower pork belly needs to be used. The upper pork belly can be reserved to make an upgraded version of cat food for Gulu.

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This is a thousand-year-old rare pig, and the pork belly also contains a lot of nutrients and essence, which is also a great tonic for Gulu.

Moreover, in a fan of pork belly, there are much more pork belly on the top than on the bottom.

About a four to one ratio.

After hearing this, Gulu immediately became honest and jumped back to the partition without disturbing Qi Han's cooking.

"Meow!"

The poop shoveler does it first, and I’m waiting to eat!

After taking a look at the pork belly, Qi Han first cut it with a knife, neatly separating the upper and lower pork belly, and then put the upper pork belly aside, leaving only a strip of lower pork belly about ten centimeters wide.

If you don’t count the various ingredients, this ten-centimeter-wide strip of pork belly is all the ingredients needed for this Qinggong Wanfu Pork.

Get a big pot, put the whole pork belly into the pot flatly, then add onion, ginger, cooking wine, star anise, fragrant leaves and other spices in sequence, add cold water to cover the pork belly, then turn on low heat and bring the water to a boil.

Cook for another ten minutes.

Soon, the aroma of various spices mixed with the faint aroma of meat overflowed from the pot under the steam and poured into Qi Han's mouth and nose, leaving a pleasant smile on his face.

Although this dish is just the beginning, the taste is already somewhat tempting.

Pick up a colander and take out the whole pork belly from the pot. At this moment, the surface of the pork belly has begun to turn white, and the meaty aroma has begun to come out. After washing it with cold water, Qi Han quickly cut the pork belly with the light of his knife flashing.

Cut the meat into four square pieces.

Some of the leftover scraps were soaked in the flavor of spices and onions and ginger and could not be eaten by Gulu, so they had to be handed over to Ruyi for recycling.

Cats cannot eat it, but many omnivores in the system's small world can still eat it.

Four square pieces of meat can make four portions of Qinggong Wanfu Pork.

Qi Han had just one portion, and the remaining three portions were given to the three employees in the store to try.

Next, heat a pot of oil. The thickness of the oil should be slightly thicker than the skin of the pork belly. When the oil temperature rises, carefully put the four pieces of pork belly into the pot one by one, with the skin side facing down.

Until the skin of the pork is fried to a golden color with small bubbles, take out the four pieces of pork belly and place them on a flat plate.

Likewise, put the pork belly on the plate with the skin side down.

Cover the pork belly with a flat plate, ensuring that the upper and lower sides of the pork belly are in contact with the horizontal part of the plate at the same time. Place a basin filled with water on top of the upper plate.

Then, put the two plates together with the basin filled with water in the freezer for about twelve hours before taking them out.

Of course, with the high-tech freezer provided by Ruyi, this step was reduced to two minutes.

Two minutes later, Qi Han took out the frozen meat. The meat had become hard and contracted under the pressure of the heavy object.

He took out the piece of meat with the skin side facing out, and carefully cut the knife on all sides along the edge.

Each knife only cuts about two millimeters from the edge. Stop the knife when it is about to cut. Grasp the piece of meat with your other hand and rotate it. Continue cutting along the other side to cut out a two-millimeter-thick slice. Repeat this until the meat is about to be cut.

A square piece of pork belly no more than ten centimeters long and wide was cut into strips nearly five meters long.

Such a cutting method is a great test for the stability of the knife, but Qi Han, who has mastered advanced knife skills, can move the knife like flying, which makes people terrified, fearing that he will cut off the pork belly with too much force.

After cutting all four pieces of pork belly into such long strips, Qi Han patiently rolled them into pentagonal shapes. After cutting the quadrilateral pork belly into strips and rolling them into pentagonal shapes, the shape of a flower appeared naturally.

Taking two bamboo sticks to fix the shape of the pork belly to prevent it from being unable to shape in the next process, Qi Han immediately started the next step.

stew.

Get a large pot, put four pieces of pork belly into the pot, add an appropriate amount of green onion, ginger, cinnamon, star anise, bay leaves, cooking wine, light soy sauce, dark soy sauce, rock sugar and fermented bean curd as seasonings, then pour in enough to cover the pork belly.

Add cold water and simmer over low heat for about an hour.

With the help of black technology, this time was also greatly shortened. After about two minutes, the meat in the pot was stewed to the desired heat, soft but not falling apart.

Take four small bowls, put four portions of pork belly upside down in the bowl, add red dates, chestnuts, and lotus seeds to cover the surface of the pork belly, then pour two spoons of the remaining soup from the stew, and put them into the steamer together.

Steam for two hours.

After another two minutes, Qi Han carefully took out four small bowls, and put three of them directly into the insulated lunch box. Then he poured a small cup over the last small bowl, then quickly flipped it over and placed the other small bowls.

The skin of the pork belly is facing upward again, and the various ingredients covering the pork belly are scattered around the small bowl.

After a little adjustment on the plate, this Qinggong Wanfu Pork is ready.

The Qinggong Wanfu meat is neatly stacked in a delicate little cup. The upward-facing meat skin has a somewhat rounded luster, is soft and fragrant, and blooms like a flower bud. Even after such a long period of various cooking and processing, it still maintains its luster.

Physical stability.

The light yellow fat meat is extremely thin, and there is almost no greasiness in it. It is only soft and attractive that is visible to the naked eye, interlaced among the yellow-brown lean meat.

Wanfu pork is surrounded by many lotus seeds, chestnuts and red dates as embellishments. These ingredients absorb the essence of pork belly during the "buttoning" process. The color is slightly yellow-brown, and its own sweet fragrance is similar to that of pork belly.

The rich meaty aroma is thoroughly mixed, dissipating all the greasy taste, leaving only the alluring meaty aroma that makes people want to taste it.

As the Qinggong Wanfu Pork in the small cup was completely plated, the vitality of the surrounding heaven and earth surged violently, and then surged in from all directions, like a sea containing hundreds of rivers.

Qi Han was already very familiar with this scene.

His expression was calm with a bit of curiosity.

What will the vision be this time?

In the past, there was a sheep hidden in the belly of a fish. Because the ingredients contained dragon-scale fish, the phenomenon of carp leaping through the dragon's gate appeared.

As for the boiled cabbage, because the jasper apricot vegetables among the ingredients were carved into the shape of lotus by Qi Han, the phenomenon of golden lotus growing in Yaochi appeared.

Both seem to have something to do with the ingredients themselves.

So this time, could the vision be related to pigs?