Douluo Continent on the tip of the tongue

The mist condensed again, and the vision that appeared was not the vision related to pigs that Qi Han had imagined.

This time's vision seems to be a little different from other visions. The mist in the air has been condensing, but there is no picture for a long time. There is only a mass of fog that is getting thicker and thicker, giving people an inexplicable feeling of depression.

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Just when Qi Han was affected by this mist and the feeling of depression gradually came into his heart, a nine-color fairy light seemed to fall from the ninth heaven and shine on this mist.

Under the illumination of nine-colored rays of light, the mist melted away like ice and snow, finally revealing the scene hidden in it.

At this moment, Qi Han also felt an inexplicable urge to break free from the shackles and break the constraints.

As the fog dissipated, Qi Han's pupils shrank sharply at the scene hidden inside.

It was a fairy palace floating in the sky, with green tiles and flying rafts, and it was dazzling.

Countless fairy birds are flying around the fairy palace, chasing each other and playing. There are divine dragons puffing mist in the clouds, and sometimes revealing a body with golden scales.

Countless figures can still be vaguely seen in the fairy palace, among which there seems to be a gathering of immortals, and fairies are dancing, as if the past has reappeared.

Vision: Immortal light reflects the sky!

Although the vision was not related to pigs, which made Qi Han slightly disappointed, the beautiful scene of the fairy palace also shocked him a lot.

Shaking his head, Qi Han turned his attention back to Qing Palace Wanfu Meat.

Carefully pick up the chopsticks and cut off some of the rolled Qinggong Wanfu meat and put it into his mouth. Feeling the rich meaty aroma slowly dissipating in his mouth as he chewed, Qi Han couldn't help but have a look on his face.

A satisfied expression.

During the process of boiling and washing with cold water, the skin of the meat is first heated and then cooled, becoming tight and elastic. After frying, it completely loses all its moisture and becomes extremely crispy. It then goes through the processes of freezing, stewing and steaming.

Reabsorb moisture.

After repeated changes in such a complex cooking process, the meat skin has a unique soft texture. This texture is extremely special and rare. It is completely different from any skin-on meat dishes that Qi Han has eaten before. It is softer and softer.

It feels a bit waxy, as if it will melt in your mouth with just one bite.

The lean part of the pork belly is first cooked to a medium-rare degree. The meat on the outside locks the juice inside, and all the fishy smell is eliminated under the action of onions, ginger and various spices. During the subsequent frying process

The lean meat is only slightly heated and some of the moisture is removed.

In the subsequent freezing process, the juice in the lean meat is frozen, and the slight expansion of the volume creates a softer texture of the lean meat, making it no longer so dense. Even without the neutralization of fat, it still has an excellent taste in the mouth.

taste.

During the subsequent stewing and steaming processes, countless soup juices penetrate into the soft tissue of the lean meat, which not only replenishes the lost juice, but also penetrates the flavor of the spices into the lean meat at a deeper level, giving the lean meat

Adds great flavor.

The most amazing thing about this dish is the way it handles the fatty meat.

Although pork belly appears at intervals between fat and thin, there will always be a layer with the most fat, and there is no doubt that it is the layer of fat that is close to the skin.

During the frying process, almost most of this layer of fat is lost with the hot oil, leaving only a loose structure similar to oil residue.

The subsequent heavy pressing process makes the pork belly more compact, but the most easily deformed part of the pork belly structure is not the skin and lean meat, but the fat meat that is free between the lean tissue, and this is also under heavy pressure.

The most severely deformed area.

Under the heavy pressure, the fat meat was almost squeezed to all sides, and was cut off together during the subsequent cutting process into square pieces. After freezing, only the remaining part was retained during the subsequent stewing process.

The small portion ensures that the fat retains its own unique taste, but does not cause a taste conflict with other parts due to being too fatty.

Such a dish not only tastes fat but not greasy, and you won't feel tired even if you eat it often. Also, because of the unique cooking process, the fat content is much lower than that of normally cooked pork belly, making it truly edible.

Not fat.

The more he felt the unique flavor of this dish melting in his mouth, the deeper Qi Han's respect for Zhao Guibao became.

What a genius it took to create such a groundbreaking dish in an era when science almost didn't exist.

The portion of Qinggong Wanfu pork is not much. Although it can be stretched into nearly five meters long pork belly strips after cutting, it is only a piece of meat ten centimeters long and wide. Qi Han ate it in a few bites, and it was already.

It’s almost time to eat.

It wasn't until there was no meat residue left in the Qinggong Wanfu Pork in the small cup that Qi Han reached out with his chopsticks to the ingredients beside him.

Chestnut, red dates and lotus seeds.

Chestnuts and many meat dishes can be cooked into dishes by stewing or using other methods, and the taste is actually pretty good, but they are relatively niche.

Many people's understanding of chestnuts is still limited to roasted chestnuts or sugar-fried chestnuts.

But in fact, the flavor of chestnuts does not stop there. After two hours of steaming, the chestnuts in Qinggong Wanfu Pork have become extremely soft and almost melt in your mouth. The flavor of Qinggong Wanfu Pork itself is also

It slowly penetrates into it during the steaming process.

The distinctive chestnut aroma of the chestnut itself is completely integrated with the rich meaty aroma of Qinggong Wanfu meat. On the surface, there is also the soup of Qinggong Wanfu meat, which slowly melts away as Qi Han chews it, which is directly related to the chestnut flavor.

Eating meat is a completely different experience.

Qi Han knew clearly that what he was eating was chestnuts, but Qi Han actually felt like he was eating meat.

This chestnut is not a mortal thing. It is a brand new species produced by the cross between the Blue Star chestnut and the plant soul beast of Douluo Continent. After being cultivated for thousands of years, the fruit produced is unimaginably delicious.

After only eating one chestnut, Qi Han's original feeling of regret for eating the meat was almost gone.

There was a bit of a smile on his face, and he quickly picked out all the chestnuts in the small cup and put them into his mouth.

These are just ingredients, so there won't be a lot of them during the cooking process. Qi Han only found six or seven after searching through them.

After eating the chestnuts, Qi Han stared at the red dates in the cup.

Jujube is also a jujube fruit produced by a thousand-year-old plant-type soul beast. It is obtained by separating the core and drying it naturally. During the cooking process, it not only absorbs a large amount of water, but the pitted and shriveled surface regains its full oval shape.

It looks like it has absorbed the soup and flavor of Qinggong Wanfu Pork in the process.

After just one bite, the rich sweetness of the red dates and the delicious flavor of the soup of Qinggong Wanfu pork merged together. The new taste made Qi Han's eyes suddenly light up.

Sugar has the effect of enhancing freshness.

With the addition of this hint of sweetness, the umami flavor in the soup seems to have been elevated to a higher level, and the taste it brings is completely different from the previous chestnut.

The pulp of red dates has already become loose and porous during the process of drying and absorbing water. This structure fully absorbs the soup in Qinggong Wanfu meat, almost completely merging the aroma of meat and dates, and there is no difference between them.

point.

Take one bite and it will fill your mouth with fragrance.

Taking one jujube at a time, Qi Han quickly finished the jujubes in the cup and looked at the last lotus seeds.

If we say the second most precious ingredient among Qing Palace Wanfu Pork, it is undoubtedly it.

Because the source of this lotus seed is not a certain plant-type soul beast, but a real treasure of heaven and earth.

The thousand-year-old king of immortal grass: the lotus seeds produced by Youxiang Qiluo immortal product.

The fruits of Heavenly Materials and Earthly Treasures are different from the fruits of plant-type soul beasts. For Youxiang Qiluo Immortal, each lotus seed is the condensed essence of the whole body, so the value of the two is not comparable at all.

When you put the lotus seeds in your mouth, the lotus fragrance overflows and fills your mouth with fragrance.

Lotus seeds are soft and soft, and although they are not as tasty as chestnuts and red dates, when you taste them at the end, you feel like you are being washed by a clear spring, revitalizing your body and mind.

The lotus seeds in this dish have not removed the lotus heart, but there is no lotus heart in the lotus seeds in the mouth.

During the steaming process, the lotus heart is completely integrated into the Qinggong Wanfu meat, infusing all the special essence of the Youxiang Qiluo Xianpin into the meat, but it does not add a trace of bitter taste to the Qinggong Wanfu meat.

Only the special characteristics of lotus seeds at the level of heavenly materials and earthly treasures can achieve such an effect.

The special effect of the Qing Palace's Wanfu Meat itself: all serious illnesses and diseases are gone, and the fragrance and Qiluo Immortal must account for at least half of the credit.

After all, this is the king of jelly grass and the nemesis of hundreds of poisons.