"I admit, I had a bit of spite in me at that time."
Many years later, in an interview with a journalist about the dish of twice-cooked pork, the gourmet Jia Zhiqiang said so.
When he saw Chen Mo recklessly toss those beautiful pork belly pieces into the pot, he felt as if this guy was a miscreant who liked to ruin decent girls!
"Absolutely abominable!"
Of course, this step takes a long time, luckily the black pot itself has amazing qualities, reducing the original 30 minutes needed for the pork belly to about 15 minutes.
Poking with chopsticks, it easily penetrated, not meeting any resistance, remarkably smooth.
This is exactly the effect Chen Mo wanted.
[Twice-cooked pork key point one: Cut hot meat hot.]
Chen Mo vaguely remembered from a video he watched before that boiled meat should be rinsed with cold water. Now that he has cooked many dishes, he understands the meaning of rinsing.
Seal in the meat juices and freshness!
