[BL] The Film Emperor's Daily Live Cooking Broadcast

26-Four Seasons Feast - Side B

The fifth dish was the most classic red braised pork. As a southerner, Ruan Tang would be making it the way they preferred it in the south — the traditional way, the way grandmothers made it.

Ruan Tang picked out a portion of pork belly with striations of lean and fat. He cut it into small squares, and though each piece was streaked with distinct layers of red and white, it looked nothing like a bloody piece of raw meat. After rinsing the meat with clean water, he blanched it in boiling water twice over to remove the impurities and smell from the meat.

The pan was seated on the stove and when it was hot enough, he used a small brush to apply a thin layer of oil to the bottom of the pan to prevent sticking. He put in the minced ginger and garlic and sautéed until it was fragrant. He then added the pork pieces, stir-frying over medium heat. Slowly, the fat in the pork belly sizzled out, laying at the bottom of the pan. The surface of the meat had turned faintly golden, and the rich smell of meat fluttered out.

[Ha Ha Ha: Wow, it smells so good!! ]

[Benzene: I've eaten the boiled pork dish from the Rose Restaurant but I think there wasn't this kind of meaty aroma!]

[Ira: Not necessarily? I secretly tasted a piece. The smell is great, but there is no taste. It must just be the smell of ginger and garlic. I think the Rose Restaurant's is still better. ]

[Singing one's happiness: It's not finished yet, of course, it has no taste!]

At this point, Ruan Tang took out another pot, into which he put in a small amount of water. A spoonful of oil and three tablespoons of sugar was added and slowly cooked over low temperature.

When it had cooked to a caramel color, he put in the meat and slowly stirred it evenly, so that the white meat pieces were dyed a brilliant reddish-brown.

[Ha Ha Ha: Wow, this time it's even more fragrant! Can we eat now? QAQ ]

[Little ginger: Visual inspection is still not possible, the anchor has begun to add seasoning _ (: з" ∠) _]

He added hot water to the pan and waited until the amount of water had boiled away to below the level of the meat before putting in the sliced ginger and scallions. Using high temperature, he let it heat until it started to form small bubbles. He then added light and dark soy sauce. He sprinkled a little salt and then covered it with the lid and let it simmer.

[Bone capacity: Ah, ah! How could he cover it already, I didn't have enough time to eat it! ]

[Initial: It's estimated to be a while yet... oh...]

Ruan Tang had no idea that the audience had been gazing at that red braised pork until their eyes were strained. He immediately packed it away and started on the next dish.

The next dish he had to make was Three Earthen Bounties. The main materials were potatoes, eggplants and green peppers. Although the ingredients are simple, when mixed together, they had a crisp and refreshing flavor. In his design, this dish represented spring from the four seasons.

The taste of the sauce was the key to the Three Earthen Bounties. He first used light soy sauce and dark soy sauce at a 1:1 ratio. He put it into a small bowl and added a tablespoon of aromatic vinegar, then half a spoon each of salt and sugar. He sliced a bit of red pepper and ginger. After mixing it well together, he set it aside.

Next, he washed all the three main ingredients. He peeled the potatoes, and then cut all the three ingredients into equal sized pieces. The previous dishes didn't involve any fast chopping and slicing. Now his nimble knife skills were on full display, and immediately the viewers who hadn't seen his live broadcasts gasped in admiration.