"Do you need to screen these netizens?"

"No, when I upload the video later, I will send gifts to as many people as there are messages. We don't need this, so we don't have to worry about Sosou."

"Okay!"

Chen Yan next to her said:

"Hurry up, brother-in-law, we are waiting to eat."

After returning from Lao Suntou's house, the greedy sisters went to play tennis for more than an hour, and all the snacks they had eaten in the morning had been digested.

I'm waiting to eat cherry meat now.

Lin Xu smiled and said:

"Even if we start now, it will take more than an hour before we can eat. If you two are hungry, eat something else first."

"That's not possible!"

"You've been waiting for a long time, don't try to trick us into eating anything else."

Just as Lin Xuda was about to start recording, Dai Jianli's voice sounded outside:

"Brother Lin, where are you?"

Lao Dai?

Why is he here now?

Lin Xu walked out and saw Dai Jianli in casual clothes carrying a bag, and asked curiously:

"What's wrong, Brother Dai?"

"I filmed a shop tour nearby and sent you some yak jerky on the way... What are you doing? Shooting a video?"

"I'm going to make a Sichuan-style cherry meat dish...Brother Dai, why don't you come together?"

I really didn’t expect that I met the Sichuan chef of Diaoyutai when I was preparing to cook Sichuan cuisine. In this case, we naturally had to take a photo together.

Lao Dai put down the yak trunk and said:

"If I were cooking something else, I would have to tweak it a bit, but since it is Sichuan cuisine, I have to help with the cooking... Do you have a chef uniform for me? Since you are cooking, you have to wear work clothes. This is a challenge for cooking.

respect."

Soon, Ma Zhiqiang got Dai Jianli a new chef uniform from the dressing room.

After he put on his chef uniform, matching apron, and chef hat, he walked into the small kitchen.

He did not take pictures immediately, but first took a look at the ingredients and seasonings prepared by Lin Xu:

"The meat is good, but to make Sichuan-style cherry meat, it is best to use small tender pigs of about 60 pounds. This kind of pork is evenly fat and lean, and the meat is thinner. It looks better when cut according to the size of the cherries."

Is there still such a thing?

Lin Xu has no relevant skills and does not know that there is such a requirement for making cherry meat.

Dai Jianli said:

"Only the pork from young pigs will melt in one bite, not old pigs. But the piece of pork belly you chose is not bad, just slice it from the middle later."

Apart from the meat, the other ingredients are simple.

A few green onions, half a piece of ginger, a few slices of kaempferol, three star anise, a dozen peppercorns, and two grass fruits with their seeds removed.

As for seasonings, there are only oil, salt, rock sugar and a small pot of pork bone stock.

"The rock sugar is well prepared. The amount should be one-tenth of the meat, and the color of the sugar is not included. This way the taste will be better. You control the amount very well."

After watching it, the recording officially started.

"Hello everyone, I am Lin Xu. Today I will teach you how to make Sichuan-style cherry meat. This is the sweet and savory meat that I promised you to make in the morning. If you guess wrong, remember to deduct 1... In order to present the best Sichuan-style cherry meat.

As a result, I specially invited Dai Jianli, the executive chef of Diaoyutai No. 18 Building, here today."

Dai Jianli waved to the camera with joy:

"Hello everyone, my name is Lao Dai. I'm actually here today to catch up on the popularity. I heard that there is a hotel in Sanlitun that allows pets. I plan to take Dundun to explore the restaurant together. If you have friends who like it, remember to pay attention to [Dai You]

Shop Visit], let you feel what it is like to be on the verge of being beaten every time you visit a store."

Lao Dai always likes to have fun, and he started to let himself go even more after he started visiting stores.

Every time he visited a store, he would talk about the store owner's pain points, and occasionally talk about anecdotes from the industry. For example, in a time-honored restaurant, while he was eating, he said:

"The original owner of this store was not Zhang, but Zhang was the original owner. However, the executive chef of the store used tricks and worked with the front desk to make the accounts into losses, siphoning money from the store. In the end, somehow the original owner was

The boss gave the store to him... If you are the boss, you must be careful and don't be fooled by such a villain."

Everyone in the industry knows this, but no one has spoken out about it.

His loud mouth became known to the whole Internet. It is said that the owner of the store even sent a video to clarify, saying that Lao Dai was maliciously slandering and that he would go to Diaoyutai to complain.

When other chefs do restaurant tours, they all require the accompanying photographer to know how to cook, be able to talk to each other, and not ask idiotic questions.

And Lao Dai only has one request for the photographer:

Run fast!

After the opening remarks, start cutting the meat.

This chapter is not over yet, please click on the next page to continue reading!

Lin Xu cut the meat into pieces that were 1.5 centimeters long. After cutting, he cut into the middle of the pork belly so that the meat was shaped into four squares the size of a mahjong dice.

The meat cooked in this way is red in color, somewhat similar to ripe cherries.

Lin Xu asked curiously while cutting the meat:

"Didn't the owner of that store go to Diaoyutai to complain against you last time? Did he go there?"

"I went, but as you know, Director Liao, you protect your shortcomings, so the complaint was ignored... My dad has a good relationship with the original boss Zhang, so I took the opportunity to scold him. I really hope that he will scold him back, so I

As the chairman of the board, my uncle can justifiably kick that store out of the list of time-honored brands in Beijing."

Gee, you are really insidious.

With the support of the Chinese Cuisine Association, it really makes a difference.

I wonder if the Yingchun Street Fishing Association was established later and Lao Suntou can be brave enough to go fishing on the river.

Place the cut meat in a basin and start cooking.

First, stir-fry the rock sugar until the color is brown, then put the meat into the pot and stir-fry.

Stir-frying can not only firm up the texture of the pork belly, but also allow the odor in the meat to escape with the oil smoke.

"Pork belly is more resistant to frying. You can stir-fry for a while until the surface is browned, then add the prepared ingredients and spices and continue to stir-fry."

When two people record a program together, they need to cooperate well. At this moment, Lin Xu is doing it, and Dai Jianli is explaining it.

After the aroma of the spices is stir-fried, pour in the just-fried sugar color.

Dai Jianli said:

"If you make it at home, put it in the sugar-colored pan after frying. Don't be lazy and add the meat directly. That way you won't be able to judge the degree of stir-frying of the meat...Online bloggers do this because they are professional chefs and know how to control the heat.

Even if you cook it at home, meat is not cheap. If it tastes bitter when fried, the good mood of eating meat will be completely ruined."

When all the sugar color hangs on the surface of the meat, add salt and rock sugar, and then add the boiled pork bone stock.

Stir the pot with a spoon, cover the pot, and simmer over low heat.

"If you don't have stock at home, you can also add hot water. Remember not to add cold water. The temperature of the meat will be very high at this time. When the cold water is used, the meat will become completely chewy and the taste will be very bad..."

After Dai Jianli finished speaking, two cameramen came over to take a close-up, and the recording paused.

The meat in the pot will simmer for an hour, so there is no need to keep the recording device on.

"Brother Lin, not many people know how to fry candies nowadays, and the finished candies sold online are often shoddy. Have you ever thought about selling fried candies online?"

Selling candy colors?

Lin Xu asked curiously:

"Will anyone buy it?"

Making sugar by hand is time-consuming and laborious, and cannot be sold at a high price.

However, the color of the finished candy bought online is indeed not very good. Not only does it take a long time to color, it always has a strange smell, and it may even be adulterated.

He thought he could do a little research later, and if it worked, he would try selling it online.

No matter how much money you make, just think of it as giving benefits to netizens.

After one hour, continue recording.

Lin Xu opened the lid of the pot and found that the soup inside had basically dried up, leaving only a layer of bright and thick soup at the bottom of the pot still simmering.

The meat in the pot is in pieces, full of red color, and it really looks like a cherry.

Use chopsticks to pick out the onion, ginger and spices, then bring to a boil over high heat to drain the soup at the bottom of the pot.

When the soup becomes thicker, turn off the heat and remove from the pot.
To be continued...