Wang Fan had already returned to the kitchen on Sunday night.
He also had decided on the first dish to make.
When he dined with Di Renjie at Guangfu Taotaoju previously, there was one dish that left a deep impression on him: the crispy roast pork.
Di Renjie spent almost the entire evening complaining, yet he still gave this dish a three-star rating.
But he thought that this dish deserved more than just three stars.
Cantonese Cuisine is representative of Guangfu Cuisine, mainly characterized by stir-frying and quick-frying, along with braising, pan-frying, and roasting, emphasizing clarity without blandness, freshness without vulgarity, tenderness without rawness, rich flavors without greasiness, with five textures: fragrant, crispy, soft, fatty, and rich, and six flavors: sour, sweet, bitter, spicy, salty, and fresh.
This crispy roast pork is one of the representative dishes of Guangfu Cuisine; it certainly can’t be rated only three stars.
It’s not that the dish is lacking; it’s the person making the dish who is lacking.
The guy providing ingredients to the canteen is very responsible, so by the ti Wang Fan arrived, dozens of huge cuts of premium pork belly were already in place.
"To do a job well, one must first sharpen his tools." To prepare a al for five hundred portions, having handy equipnt is essential.
"I need a large oven that can roast ten portions at once, yet keep them unaffected by each other."
"Ding, a large steam-bake combo oven (green quality) has been issued. The task will be reclaid if it fails."
"A large 0mm embedded steam-bake combo oven, green quality, with a large-capacity layered design, eting different cooking needs. Using the most advanced PID temperature control algorithm and independent temperature control technology, ensuring precise control during the cooking process."
"It features nine functions: pure steaming, upper and lower baking, air frying, nutritious stewing, baking, ferntation, keeping warm, defrosting, and air drying, and also has intelligent remote control capabilities, allowing you to manage the kitchen anyti, anywhere. It also has a steam sterilization function, ensuring dining hygiene and safety. Its self-cleaning feature allows you to rest easy."
"With this machine in hand, I have the world!"
Looking at the large machine that suddenly appeared in front of him, Wang Fan was very satisfied.
Even though the task from the system this ti was a bit challenging and the ad for the combo oven was a bit cheesy, his system was still the kind that never promises falsely and genuinely provides great things!
Now equipped with handy tools, Wang Fan started preparing the at.
He had already simulated this dish many tis, and the steps were etched in his mind.
To turn a piece of premium pork belly into perfect crispy roast pork, it must go through boiling, piercing, rubbing, airing, marinating, roasting, and broiling. If soone finds it too troubleso, they could go out and catch a Wang Fan in the wild.
Wang Fan bought the premium pork belly in a large quantity, at a deal of 12 yuan per catty. The at was fresh, slaughtered recently and its acidity neutralized, appearing rosy and healthy on the chopping board, clearly from an optimistic and handso pig.
Each piece of premium pork belly weighed about 5-6 catties, and the edges had been trimd quite neatly. With Wang Fan’s compulsive perfectionist and mild cleanliness-obsessed nature, he trimd the four sides of the at particularly straight.
After trimming about a dozen pieces, he used a blowtorch to singe off the pig hairs one by one, only then placing the at into a large pot to boil.
The focus was on boiling the pig skin side to soften it. After boiling, Wang Fan transford into a ProMax version of Madam Rong, holding a super pork needle in one hand, pressing down the pork with the other, and swiftly and accurately pierced the pig skin.
His speed was rapid, with a stylish flair. If Madam Rong had these skills and tools back in the day, Ziwei wouldn’t have been able to last even two seconds.
The pig skin was densely pocked with holes from Wang Fan’s piercing, and soon oil oozed out through the needle holes. Wang Fan wiped it clean with kitchen paper. By the ti he finished dealing with dozens of pieces of at, a whole two hours had passed.
Gourt food making is always a ticulous and labor-intensive task. Without a genuine love for it, treating it rely as a ans of livelihood, it’s actually hard to maintain one’s original intention unchanged.
When ready-made dishes beco cheap and convenient with relatively similar taste, many indeed find it hard to stick to the original intention.
But Wang Fan truly loves this passion; once imrsed in it, he doesn’t even feel the passage of ti. The joy of successful food creation far outweighs the satisfaction of earning money.
The next step is what so people love most—rubbing salt into the wound!
Rubbing salt into the wound ans seizing the opportunity to maliciously hurt a suffering and unfortunate person, making their situation even worse.
That’s not what Wang Fan is doing; he’s physically rubbing salt.
Coarse salt was sprinkled onto the pig skin and rubbed into every corner using a Northeast-style bath scrubbing technique.
Wang Fan’s palm could clearly feel the slight sting as it rubbed against the coarse salt.
This step is crucial; it ensures the pig skin becos even crispier.
After marinating for 10 minutes, he scraped the salt clean, flipped over the pork, and made an incision just below the pig skin, reaching the first layer of fat.
Then he applied a pre-mixed marinade of 3g five-spice powder, 10g white sugar, 15g salt, 1g black pepper, 3g seafood sauce, and 5g rose liquor onto the pork.
Wang Fan only applied the seasoning on the top and inside the cuts, leaving the four sides uncoated.
The next step is air drying.
Picking up the marinated pork, he opened the steam-bake combo oven, placed it inside, and clicked the air dry button, setting it for 12 hours—done.
During his previous simulation, Wang Fan didn’t have an air dryer; using the fridge or simply hanging it in a ventilated spot was possible.
Looking at the pork pieces packed fully inside the steam-bake combo oven, Wang Fan couldn’t help but feel a little expectant.
Tomorrow, it’s ti to up the intensity for these top students. As for the reason, it’s definitely not because they questioned his skills last week; he just purely wants to make sothing delicious for them.
That’s right, just like that.
...
"Guys, wake up! Don’t forget from today there are only pan-fried buns and pot stickers in the morning. If you go too late, you’ll only have air to eat!"
In a certain dorm, Yang Wei was already waking his roommates early in the morning.
Guo Kun opened his bleary eyes to check the ti, stopping himself from complaining: "Dude, it’s just 6 o’clock! Are you sure the canteen is open at this hour?"
Yang Wei gave a sarcastic laugh: "You young ones are so naive. Don’t I know that Canteen 2 for Sciences opens at 7:30? But do you really believe if you go at 7:30, you’ll still be able to buy buns and pot stickers?"
Li Xiang was already up and getting dressed, pausing halfway: "Hey? How about you go line up today, Brother Wei? We’ll join you when it’s almost ti, and then we’ll take turns each day to line up so we can sleep a bit longer."
Yang Wei pondered as he stroked his chin: "That’s not a bad idea. Okay, I’ll go today. You guys co around 7; too late would be no good either."
With a book in hand, he headed out. Even with an hour and a half before opening, he couldn’t waste ti.
As usual, Wang Fan had to do his morning exercises. After changing clothes in his camper and heading to the canteen entrance, he found there was already a long queue.
These folks weren’t killing ti chatting or playing on their phones. Each was engrossed in a book, with so occasionally closing their eyes to recite by mory.
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