Chapter 188: Let You Open a Food Shop, You Open for Business at 3 AM

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Protagonist:

Lu Feng

After Lu Feng entered the shop, he went straight into the kitchen, preparing to start making today's Red Braised Pork.

To make Red Braised Pork, the most important ingredient is naturally top-grade pork belly with alternating fat and lean.

Lu Feng took out the pork belly he had bought from the System Mall from the Storage Room, brought it close to smell, and it was not the fishy smell of ordinary pork, but rather a faint fresh fragrance, somewhat like the scent of plants and trees in an orchard.

The skin of this pork belly is very fine, and feels very smooth to the touch.

The fat and lean meat under the skin are stacked layer by layer, with the thickness of each layer nearly uniform, looking like a piece of carefully carved marble.

Seeing that the fat-to-lean ratio is just right, meat like this will not be greasy from too much fat, nor will it be dry from too much lean meat.

Lu Feng put the pork belly on the Chopping Board, took out the Kitchen Knife, and washed it clean under running water.

Earlier, a diner had asked why Red Braised Pork only sells 20 portions; the reason is this pork belly.

This top-grade pork belly sold daily by the System Mall is only enough to make 20 portions every day, not one more.

According to the mall's introduction, this pork belly used to make Red Braised Pork is not the kind of ordinary pork on the market, but rather the meat of an Algae Flower Fragrant Pig.

This fragrant pig is not an ordinary breed; it is an extreme-grade small meat pig improved by combining Wuzhi Mountain Pigs and high-quality Black Pigs.

They have been free-range in the Ecological Orchard since childhood, eating natural foods such as jasmine, spirulina, and insects every day, drinking filtered Mountain Spring Water, and even having a dedicated area for using the Toilet.

The living environment of the Algae Flower Fragrant Pig is very superior, and there are strict daily exercise requirements; the keepers drive them to walk at least three kilometers every day to ensure firm meat quality.

In addition, they grow up listening to various world-famous music, maintaining a happy mood at all times.

Such a growing environment makes their pork fresh and delicious, with firm meat quality, extremely low cholesterol content, and a faint fresh fragrance in the pork, completely without the fishy smell of ordinary pork.

The price of this pork sold in the mall is outrageously high, several times higher than the price of the freshest pork on the market.

With such high-grade pork, plus the Full-Level Braised Pork Technique bestowed by the System, the taste produced is absolutely an existence that no shop can compare to.

He had previously gone with Li Jiang to a famous high-end Fan Dian in Jiangcheng and tasted their Red Braised Pork there.

That shop used ordinary Black Pork, with only four pieces in a huge Plate, yet the price was 280 yuan per portion.

And after he received the Recipe for the Red Braised Pork he planned to make, the System had already set the price.

Six pieces of meat per portion, priced at 108 yuan.

Compared with those high-end Shops, this price is simply a Good Deal.

For those Foodies, spending over a hundred yuan to eat a portion of delicious food that can be savored for several days is absolutely worth it.

Lu Feng put the pork belly on the Chopping Board, picked up the Kitchen Knife, and with swift movements cut it into two-finger-wide strips, each strip carrying complete skin.

After the meat strips were cut, they were put into the pot with cold water, scallions and ginger were thrown in, and boiling began.

In the past, when processing ordinary pork, generally two Spoons of cooking wine were needed to remove the fishy smell.

But this Algae Flower Fragrant Pig meat itself only has a faint grassy and woody fragrance, not a bit of fishy smell; adding scallions and ginger is merely to add a layer of elegant spiciness to the meat fragrance.

After the water boiled, the pork in the pot was cooked until no longer raw, with only a bit of extremely faint foam floating on the surface, almost no need to deliberately skim it. It seems the ingredients bought from the mall this time are of quite good quality, the meat is fresh, and there is almost no blood inside.

Lu Feng held a Skimmer, symbolically skimmed the pitifully little foam on the water surface a few times, then Turned Off Fire and took out the pork belly.

After the temperature of the taken-out meat strips dropped a bit and they were no longer so hot to the touch, Lu Feng picked up the Knife again.

This time his movements were a little slower, cutting very carefully, cutting the meat into mahjong-sized blocks.

The cut meat blocks have neat edges, and the sizes are almost exactly the same.

The reason they were not cut into blocks directly for blanching is that it is not easy to keep the edges intact, and the Final Product would not have this neat appearance. Lu Feng has always felt that a perfect delicacy must not only taste Delicious, but also look good.

The appearance of food is sometimes more important than its taste itself.

Just like Third Brother's curry next door, even if it smells fragrant when made, many people will still see that lump whose appearance is almost the same as something indescribable and hesitate to put it in their mouths.

The water in the pot was poured out, Lu Feng scrubbed the pot clean, placed it back on the Stove to heat and dry the moisture, then poured in a little oil, put the cut meat blocks in, and simply stir-fried them a few times.

The fat in the pork belly slowly seeped out from the fat meat; Lu Feng used the Spatula to stir-fry for a while, and the surface of the meat blocks gradually turned a faint golden brown, and the Meat Fragrance began to waft out.

After most of the fat in the pork belly had rendered out, he took the meat blocks out and put them into a large basin at Yi Pang for later use.

Next, Lu Feng poured cold oil into the pot, heated it slowly over low heat, and threw in a few pieces of rock sugar.

Frying the sugar color is a relatively important step in the process of making Red Braised Pork; after coloring the meat blocks, the appearance will look more bright and tempting.

At the same time, this step tests the Chef's control of the heat very much; if not controlled well, it is easy to burn the pot.

However, Lu Feng had already done this many times before, and with the bonus of the Full-Level Braised Pork Technique, this step was completely without any difficulty for him.

His eyes stared fixedly at the color of the sugar liquid in the pot, and his right hand occasionally adjusted the power of the Gas Stove.

The rock sugar in the pot gradually melted, turning amber as the temperature in the pot rose, and a sweet burnt fragrance was added to the air.

Seeing that the heat was about right, Lu Feng immediately poured the stir-fried meat blocks into the wok, and a burst of White Smoke rose up instantly.

After the pork belly contacted the hot oil, it made a crackling sound.

Lu Feng picked up the Spatula and stir-fried quickly; every piece of meat block was coated with a jujube-red caramel color, shining with a tempting luster under the light.

At the same time, the Meat Fragrance in the pot wrapped with a faint caramel smell, fragrant with sweetness; even though no Seasoning had been added yet, it had already started to make the Gluttons in their stomachs stir restlessly.

Lu Feng stir-fried for another moment, grabbed the scallions, ginger, and garlic prepared in advance at Yi Pang and put them into the pot, then added spices such as cinnamon, star anise, and bay leaves, stir-fried over High Heat for a while, and the spices and meat blocks were fully mixed.

The Meat Fragrance in the air gradually added the taste of spices, making the Fragrance more layered.

At this moment, the Kitchen was completely filled with a rich Aroma; the fat in the pork belly melted a little more under high temperature, and stimulated by the fragrance of the spices, the Fragrance simply rose to a new height.

After the fragrance of the spices was fully integrated into the meat blocks, Lu Feng added some light soy sauce and Salt to the pot for Seasoning, then added a small amount of soy sauce for coloring, and continued to stir-fry a few times.

Finally, he added just-boiled boiling water to the pot, not completely covering the meat blocks; after the water boiled again, Lu Feng turned the fire to the Smallest, Covered Lid, and slowly stewed.

After doing all this, Lu Feng Checked Time; there was still more than an hour before opening for business.

Stewing slowly over low heat for about an hour, the meat blocks will be able to absorb the sauce fully; by the time business starts, the diners will just be able to eat this melt-in-the-mouth Red Braised Pork.