Rebirth 07: Starting with Saving a Bankrupt Restaurant

Put the pork knuckle in water and scrub it vigorously with a steel wool pad, or scrape it with a knife to remove the dark outer layer.

Zhou Wen used a knife to make a slit on one side of the cleaned pork knuckle. This helps it absorb the flavors and cook through, reducing the stewing time.

As for the pig's forelegs, Zhou Wen washed them with clean water and then cut them in half with a knife.

The first step is to blanch the purchased pig's forelegs and trotters to remove the fishy smell.

After braising, rinse it again with clean water.

"Boss, can we add the spices now?" Shi Ying asked.

Zhou Wen snapped out of his reverie, glanced at it, and said, "It's ready."

"Okay." After saying that, Shi Ying checked the spices again, afraid that some spices might have been missed.

It's kind of funny that Shi Ying can recognize most of the spices.

Shi Ying also has a small notebook in which she keeps records of the braising process and some spices.

For example, white cardamom is spherical and yellowish-white in color; and cardamom is oblong and grayish-brown. When using it, you need to remove the seeds inside, otherwise it will taste bitter.

Shi Ying even drew a picture, and at the bottom, she wrote down the functions of each spice.

After confirming that everything is correct, put the prepared spices into the pot.

Shi Ying has always been very meticulous. Even after finishing, she still checks it carefully, for fear of missing any step.

Actually, Zhou Wen initially wanted Shi Ying to help with the braising, but Shi Ying refused.

The reason was that they were worried about something going wrong if they braised the food themselves, which might result in a bad taste and consequently affect the restaurant.

However, encouraged by Zhou Wen, and fueled by her curiosity about cooking since arriving at the restaurant, Shi Ying mustered the courage to give it a try.

After checking and confirming that everything was correct, they went to Zhou Wen's side, keeping their distance, for fear of affecting their boss's production.

"Boss, are there any new products coming out in the store?"

Zhou Wen replied, "When I went to the market this morning, I saw this braised pork knuckle and it reminded me of a delicious dish. It was a spur-of-the-moment decision, and now I need to try it out."

"If there are no problems with the taste, then we can start adding new items."

Shi Ying's eyes lit up. "Braised pork knuckle rice?"

The most famous places for braised pork trotters rice are Fujian and Guangdong provinces, so Shi Ying had tasted it before.

However, a serving of braised pork trotter rice is a bit pricey, so Shi Ying doesn't eat it very often.

Zhou Wen nodded and asked, "Have you tried it before?"

"Hmm, but I haven't eaten it many times." Shi Ying said, starting to reminisce.

"But I'm never quite satisfied with the food. It's a bit pricey, and there's not much meat," Shi Ying pouted, quite dissatisfied.

Zhou Wen smiled but didn't say anything more, continuing with his work.

Heat oil in a wok. Once the oil is hot, add the scallions, ginger, and other ingredients and fry until fragrant and golden brown.

Put the fried ingredients directly into the prepared boiling water.

Once the oil temperature has cooled down slightly, add the spices.

Otherwise, if the oil temperature is too high, the spices will easily burn, and the taste will be bitter.

The same method involves frying the ingredients until fragrant.

Once the spices are fried until fragrant and slightly discolored, you can add seasonings to the pot, such as sweet bean sauce, soybean paste, etc.

The stir-fried ingredients can then be added to the boiling water above.

Then adjust the seasoning according to taste, adding some salt and rock sugar as needed.

The subsequent braising process is very time-consuming, taking approximately two and a half to three hours.

While we waited, the braised beef and other ingredients prepared by Shi Ying were ready.

"Try it." Zhou Wen sliced ​​the ingredients.

"Boss, don't you need to make that red sauce?" Shi Ying asked.

Zhou Wen waved his hand and said, "Adjusting the seasonings is fine, but let's not go overboard this early in the morning. Actually, the flavor is quite good just from this braising method."

Shi Ying nodded, then picked up a slice of beef and began to taste it, as did Zhou Wen.

This was Zhou Wen's first time eating food made by Shi Ying, and the taste was almost identical to what he made himself.

After all, food is not judged by the person who makes it, but by how the ingredients are specifically prepared.

"Boss, why does it taste a little different from what you make?"

"Really? I think they all taste the same."

Seeing that Zhou Wen didn't say anything about the taste being bad, Shi Ying felt relieved.

After finishing one piece, Shi Ying ate another.

Shi Ying was very happy to receive her boss's approval.

……

"Is the boss done yet?" Shi Ying asked eagerly, staring at the steaming pressure cooker.

Zhou Wen glanced at the time and said, "It will take a little more time, about ten minutes."

ten minutes later……

Zhou Wen opened the pot lid, and steam shot straight up to the ceiling.

Use a tool to remove the pork hock and foreleg from the pot.

The surface of the pork knuckle and foreleg is covered with a layer of bright oil, and it wobbles with the slightest movement.

Zhou Wen took a pair of clean chopsticks and then stuck them into the pork knuckle.

If you can pierce the pork knuckle with chopsticks, it means it's fully cooked.

The whole pork knuckle has been cooked until it is tender and falls off the bone; the entire bone can be easily pulled out with a gentle pull.

Zhou Wen brandished a cleaver and sliced ​​the pork knuckle into pieces.

Zhou Wen had already prepared the side dishes: some green vegetables, half a braised egg, and some pickled cabbage.

Add another spoonful of the soul-stirring sauce.

Looking at the pork trotter rice, which was almost entirely devoid of rice, Zhou Wen felt that something was missing.

I quickly realized that I was missing some chopped chili sauce.

Looking at the brightly colored braised pork knuckle rice, Shi Ying unconsciously swallowed and thought to herself, "So much meat!"

"Take it away."

Shi Ying accepted the braised pork trotter rice with both hands and immediately felt its heavy weight.

Upon arriving at the front hall, I reverently clasped my hands together and then began to enjoy the meal.

First and foremost is the pork knuckle. One bite and the fat and juices burst in your mouth, filling your entire oral cavity with the flavor of pork knuckle that has been stewed for nearly three hours.

The stewed pork knuckle is so tender that it melts in your mouth without needing to be chewed, and even the fatty parts aren't too greasy.

The entire rice was soaked in the broth from the braised pig's feet, making it exceptionally flavorful.

That's such a big portion of pork knuckle; even with Shan Wei, three people probably couldn't finish it.

Zhou Wen from the kitchen cut an extra plate of braised pork knuckle, which was also topped with a spoonful of braised broth.

"If you don't have enough braised pork knuckle, we have more here."

Looking at the plate full of pork knuckle, Shi Ying almost shed tears of happiness. This was true pork knuckle freedom.

Looking at the braised pork trotter rice that I've only eaten a few bites of but hasn't reduced at all, I realize I probably won't even be able to finish this bowl.