Food: Random stalls, customers chase me all over the country

Chapter 630 - Soft and mellow, Northeastern big sauce pork ribs
Nightmare!

Wang Fan finally understood why these Northeast chefs were unwilling to make this dish when they were busy. It was really annoying!
He was unwilling to use machine-made bean paste, which meant he had to go through more steps than the average chef.

Fortunately, the result was encouraging, which made him feel somewhat relieved.

"Wow...Brother Wang is so kind to our Northeastern frozen pears. They're so sweet, soft, and delicious."

"Exactly. We're so reluctant to turn on the heating on the subway for our own children. We've broken our legs several times, but we haven't even mentioned adding carpet to the stairs. Only Brother Wang is so kind to us. This snow cotton quicksand is so delicious, it's so sweet to my heart!"

"From today on, we can give in to the Northeastern gentlemen, but Brother Wang's food is our bottom line, and we can't give in!"

"That's right. Although he's from Erbin, Brother Wang only comes back for a few days a year. If we give in, when the tourists leave and Brother Wang leaves too, where will we find good food? We kids from Northeast China need good food to nourish our bodies too!"

"You guys, the big frozen pears, are so useless. I gave you a chance last year, but none of you seized it. How come the boss lady finally took over? Is it because Brother Wang's cooking is not good, or is it because Brother Wang's legs are not long enough?"

"If Brother Wang really gets it, and Big Frozen Pear isn't allowed out, how can Brother Wang dare to go out and wander around? Then won't we have delicious food every day?"

Wang Fan has been selling his snow cotton quicksand for a week, and he feels that his arms have become thicker. Fortunately, today he can finally do some easy work.

Northeastern braised pork ribs, a top-notch dish that is well-known in Northeast China, can be enjoyed with rice. Sitting on a warm kang, with heavy snow falling outside, you can chew on a big pork rib as big as a mallet until your mouth is full of oil, and then take a bite of green onion dipped in the sauce. Wow, that is the ultimate enjoyment.

This dish may have a thousand different flavors in a thousand restaurants. No one can say which one is authentic. It just depends on who makes it better. Anyway, no one can admit defeat.

Wang Fan studied Northeastern cuisine carefully for a period of time. He felt that although Northeastern cuisine is rich in oil and sauce, it actually does not use too many spices. The various dishes may be salty, but the spice taste is not too strong. People prefer to eat the original flavor of the ingredients. So he also developed his own method of making braised pork ribs.

Looking at the large frozen pears that had gathered around them again, Wang Fan said helplessly, "What are you doing here at just after 8 o'clock? We're making braised pork ribs for lunch today, and they won't be ready for at least two hours. Come back later, don't just sit here waiting in the cold."

Wang Fan's words were sincere, but they were of no use. No one moved at all.

"Brother Wang, stop struggling. Just prepare to work under our watchful eyes. I dragged myself out of bed at 6 o'clock in the morning. Do you think I would back down just because of the cold?"

"It's impossible to be cold. I have two layers of long johns, one layer of cotton trousers, and one layer of fleece trousers. I also have a warm vest, a cashmere sweater, and a down jacket. I've already filled up my buffs."

"I've arranged for hot packs and hand warmers. I don't believe I'll be frozen."

"We won't compete with the little potatoes for the warming pavilion. We brought our own hand warmers. I even brought my little Husky out to warm his hands."

The guy who was talking was holding a fierce and unconvinced Husky in his arms. This little thing was very adaptable to the cold. Holding it in his arms gave one the feeling of defeating magic with magic.

"It would be great if we could raise Ermaitai. Who would be afraid of the cold around Ermaitai?"

Wang Fan shook his head helplessly: "If you feel cold, ask the boss lady for a hot pack. Don't freeze yourself just for a bite of food."

After saying this, Wang Fan stopped talking and started working seriously.

After all, these people are determined not to leave until they buy something. If I make a few pots early, they can go home earlier.

Zhuo Qianqian said from the side: "Hot water and heat packs are provided free of charge. Anyone who needs them can come and get them."

There are many kettles in my second uncle's store, and Zhuo Qianqian has placed many disposable paper cups there. If you can't stand the cold, you can go and take a hot pack and put it on your body, and then hold a cup of steaming hot water in your hand, and you will feel a little warmth from body to heart.

Basically, everyone gathered here was watching Wang Fan's preparations with great interest. Firstly, everyone was curious about Wang Fan's production process, and secondly, with the outdoor temperature in Northeast China, it was really impossible to play with a mobile phone. The battery would run out in minutes.

Most people can't cook, but there are always some who can. While watching Wang Fan cook, they compare his skills with the ones they have mastered, and they find the differences as they watch.

"Huh? Brother Wang's blanching method seems a little different? Why did you turn off the heat right after the pot was heated?"

"And you used low heat for the whole blanching process. I usually use medium heat. Is there any benefit in doing this?"

"You'll have to ask Brother Wang about this. I also use medium heat."

People from the Northeast are more outgoing, so when they had a question, they immediately asked: "Brother Wang, I saw you blanch the water over low heat the whole time, and you turned off the heat shortly after it boiled. Is there any particular way you blanch the water like this?"

Wang Fan explained, "Doing this will preserve the meat's flavor and prevent the fat in the bone marrow from escaping too much. The stewed bones will be more fragrant, and the bone marrow will be better preserved."

As Wang Fan spoke, he used a pair of long chopsticks with his bare hands to turn the big bones. There was a stove all around him, so it was impossible for him to feel cold.

The meat on the big bones in his pot was very thick, making each one look very large. The pink meat had turned grayish white due to blanching and did not look very appetizing.

But then they will undergo a gorgeous transformation in Wang Fan's hands and become a source of mouth-watering delight.

After Wang Fan's explanation, everyone around him was enlightened. Didn't they learn something new? Even though he couldn't do it himself, when his parents at home were doing it, couldn't he remind them and show off his skills?

Although the fire had been turned off, blood was still seeping out of the big bones in the pot. After a while, the blood finally stopped seeping out, and Wang Fan used a colander to scoop the big bones into a large basin on the side.

The large bones that had been blanched in water seemed to have expanded a little more, and the tiny foam stuck on them was washed away with warm water.

Wang Fan didn't wait for them to ask this time. He continued as he moved on to the next step, saying, "Our Northeastern masters don't actually use too many spices when stewing meat. Just roasting and grinding the red peppercorns into powder is enough."

The Sichuan peppercorns gradually released a rich spicy aroma in the pot. After a simple stir-fry, he put the Sichuan peppercorns into a food processor and ground the peppercorns into Sichuan peppercorn powder.

"One pound of meat is matched with one star anise. For my braised pork ribs, Sichuan peppercorns and star anise are enough."

"Although the step of frying the sugar color is a bit troublesome, it greatly improves the appearance of the braised pork ribs. Many people are afraid of being splashed by oil when frying the sugar color, so you can follow my method and learn this oil-free method."

After saying that, he put the weighed rock sugar directly into the pot, but there was really not a drop of oil or water in the pot.

"This kind of stir-frying of sugar color mainly depends on controlling the heat, and most of the time it is done on low heat."

Wang Fan taught seriously, and the people around him listened seriously, even more seriously than when they were in class.

After all, I can't show off in front of my parents at home using calculus, but directing them to cook, especially when the food I cook tastes much better than usual, and seeing my parents' shocked faces, I can really feel happy from head to toe.

Learn, you must learn well, I have to show off my skills in making the braised pork ribs for the New Year’s Eve dinner at home this year!
"Put scallions, ginger slices, dried chilies, Northeastern soybean paste, Sichuan peppercorns, star anise, and a few pieces of dried hawthorn in the wok and stir-fry until the oil and sauce separate. Add light and dark soy sauce. When you can clearly smell the aroma of soy sauce, you can add boiling water."

As soon as he finished speaking, the rich aroma of soy sauce, mixed with the aroma of scallions, ginger, peppercorns, and star aniseed, began to spread, making the group of people who hadn't eaten breakfast suddenly feel their stomachs rumbling. Wang Fan poured the freshly fried sugar color into the pot and waited for the aroma of the spices to release a little more before adding the large bones.

As soon as one pot is done, he starts making the second. It's not that he's too busy because he doesn't have enough money to make. It's just that there are too many diners who come here with great expectations. They come from far away and so early to wait. He can't let them go home disappointed. It's not easy to be liked by so many people.

Inside the covered pot, a baptism was taking place.

The soup kept surging under the action of the flame, causing it to continuously impact and peel off the meat on the big bone.

The meat on the big bone is very firm, and the impact of one or two waves of soup has no effect on it.

But the principle of "dripping water wears away a stone" also applies here. With the continuous impact of the soup, the originally solid piece of meat and bones soon had some muscle fibers that became loose because they could not withstand the impact.

A thousand-mile long dike is destroyed by an ant hole. Once there is a little flaw, there will be a second one. The soup continues to flow along the gap, and more muscle fibers are loosened by the impact.

At the same time, a small portion of the soup that is impacted will remain permanently in the muscle fibers and merge with the meat juice in the fibers, making it more delicious.

During this process, the meat gradually matures and the aroma of the meat begins to waft around unknowingly. Although this quantitative change will not cause a qualitative change, when the whole person is surrounded by the vapor of the meaty aroma, the incomparable and wonderful experience is really hard to describe in words.

Moreover, because Wang Fan's seasoning is extremely simple, the role of star anise and pepper is mainly to highlight the aroma of meat, which makes the taste around him extremely pure. Coupled with the white steam constantly coming out of the pot, the temptation is simply maximized.

The enemy was already very powerful, and these diners had already put themselves in a negative state of not having eaten breakfast, so the "gurgling" sounds began to come and go one after another.

"I was clearly watching Brother Wang stew the entire time, so how come I can't smell the aroma?"

"I used to think the flavor of the 400-pound New Year pig we slaughtered at home was the most fragrant pork in the world, but the flavor of the meat stewed by Brother Wang is obviously even richer than that."

"Oh my god, I'm dying, I didn't eat last night. This butcher not only wants my money, but also my life!"

"Slurp, there's no way this matter can be resolved peacefully today. I'm sorry, little princesses, but I just can't stand the smell. I can't leave it for you."

The taste became stronger and stronger, and Wang Fan's nose could keenly detect a hint of sour fragrance in the meat. This was certainly not because the meat had gone bad, but because the hawthorns he added were starting to take effect.

Not many people in Northeast China use hawthorn in stewed pork bones, but after Wang Fan tried it, he found that this little thing is so useful, so he specifically studied the dosage and usage.

Anyone who has stewed meat knows that after the meat is heated, the protein in the muscle fibers will become compact and hard. Long-term stewing is to soften and break them down again with waves of surging soup.

The biggest benefit of hawthorn is that it can soften the flesh.

The acidic components in hawthorn can penetrate into the meat fibers during the stewing process, making the fiber structure loose, making the meat easier to soften and more tender. It is a useful weapon for slow stewing over low heat to reduce stewing time.

The light sour aroma can further remove the fishy smell and enhance the flavor without overpowering the taste, making it a versatile dish.

Wang Fan lifted the lid of the pot, and a small mushroom cloud of water mist like an atomic bomb explosion instantly gushed out.

Wang Fan turned the heat to high and poured the crushed pepper powder into the pot.

"Gurgling, gurgling, gurgling..."

Big red bubbles kept surging, and the already little remaining soup began to shrink.

The large pork ribs, which were originally yellow in color, gradually turned into an attractive red color as the soup condensed.

There was still a shallow layer of soup left. Wang Fan took out a spoon and poured the thick soup evenly on each piece of bone. This simple action caused countless sounds of swallowing to be heard around.

The rich, rosy soup flows along the broken end of the bone onto the thick and large meat, and then flows down along the gaps between the meat and bone, making the already rosy and attractive meat even more oily and slippery.

The destination of this soup is not the pot, but the hearts of all of us diners!

Wang Fan picked up the chopsticks and poked lightly on a large bone, and the chopsticks went in easily.

He picked it up and handed it to Zhuo Qianqian behind him: "Here, try it and see if it's cooked."

This immediately made the diners around him lose their defense again.

I bet, we can tolerate your blatant display of affection, but your uncle can tolerate you using our big bones to feed your wife, but your aunt can’t!

"Brother Wang, can you go home and stew it for your wife? Just make as much as she wants!"

"That's right! This pot is only about 100 pounds at most. Who can eat it?"

"It's ripe, it must be ripe. Put down that big bone, I'll buy it!"

"This is for your own good. I have to be responsible for the food I produce."

Wang Fan said sincerely, "What if it's not cooked enough? What if the saltiness isn't right? Damaging my reputation is one thing, but if you can't have the most delicious big ribs, then that's my fault. My wife is just acting as a guinea pig."

Zhuo Qianqian nodded vigorously and affirmed: "That's right!"

After saying that, he blew on the big bone and performed on the spot what it meant to turn a cherry-sized mouth into a bloody mouth in seconds.

"Kill me, kill me! Not only did he steal my big bone, he also tried to insult my intelligence! Who doesn't know that Brother Wang has a nose that's sharper than a dog's? He can tell if something is cooked and whether it's salty or not just right with just one sniff!"

"My heart is bleeding."

"Boss lady, is it delicious?"

Zhuo Qianqian closed her eyes and carefully savored the wonderful taste of the meat on the big bone in her mouth.

He opened his eyes, grabbed the big bone with his hands and showed it directly: "It tastes great!"

(End of this chapter)