That night, Aged began to study new dishes.

I looked at the ingredients in the kitchen.

Some pork belly, some green onions, a green pepper, and some garlic sprouts.

What can be done?

Chen Nian quickly searched in his mind for dishes that suited him to cook under existing conditions.

Soon, Aged targeted it on one dish.

This dish is also one of the top ten classic dishes in Sichuan.

The level of serving is not even worse than that of Mapo tofu and braised pork.

Regarding this dish, Chen Nian still remembers Lao Chen's cooking when he was a child, but he didn't remember anything else, but Chen Nian remembers Lao Chen said that he must choose the meat of the dish.

Chen Nian, a young elementary school student at that time, asked stupidly what the meat was like on the dou.

"It's just a second knife."

"What is second-kill meat?"

Old Chen replied: "It's the meat of the butt. I tell you, it's so fat that it tastes delicious!"

At that time, Chen Nian didn't hear the second half of the sentence, but just heard the meat on his butt and started to frighten. He thought to himself whether Old Chen often slaps his butt to see if the piece of meat has grown up?

And take yourself to take a shower...will you just wash vegetables?

So much so that Chen Nian had nightmares for several days.

But later on June 1st Children's Day, Lao Chen took the time to take Chen Nian out for a while, and Chen Nian forgot all of this.

But now I don’t have hind hips at hand, but pork belly should be OK.

As the name suggests, the emphasis on refrying meat is to refrying it.

Fuxia said in "Sichuan Cuisine": The reason why the double-cooked meat is called double-cooked meat is that it must be cooked in the pot first, then put it back in the pot and fry it. In the hot oil, thin slices of meat are curled up and become "the chefs"

The shape of a lamp nest is like a small plate in the old China that was equipped with a lamp for making lamps. The main ingredient is a piece of two-snack meat, which is the second snips after removing the pig's tail and removing the first snips after removing the fat one.

, basically half-mature or half-mature or fat, four or six.

The slices should be cut squarely, and after cooking, they will sometimes be placed on the altar for ancestor worship, and then put them back for other purposes.

This is also the origin of the legendary return of some resurgence.

After reading the method and after reading it in my mind, Chen Nian began to try making it.

After all, I am alone, so Chen Nian lets himself go, cooking while explaining to himself.

"A piece of pork belly is the same as the first step of braised pork. It is better to cook the pork skin in the pot and then place the pig skin in the pot and bake it."

"The main function of this step is to remove the sweat glands of pork, and the treated pig skin is more fragrant."

The old man put the tattooed Social Peppa pork belly on it and started to make it.

A sizzling sound rang out, and wisps of blue smoke gradually began to emerge from the pot.

Seeing that the time was almost over, Agedan picked up the pork, which was basically browned on it, and many places even began to carbonize.

After taking it out, use a knife to scrape off the carbonized area on it and wash it clean.

"Put the cold water into the pot and let the blood foam and impurities surface!"

"Putting the hot water into the pot will cause the protein in the meat to solidify, and the meat will also turn into wood. There is another disadvantage that if you do this, it will make the outside mature and the inside still have raw materials, which will greatly affect the taste."

Now Chen Nian is already very skilled in doing these movements.

Add rice wine, green onion, sauce, and a few peppercorns to the pot.

Taking advantage of this time, Aged begins preparing other ingredients.

Smash the garlic seedlings flattened, cut the stems into pieces with an oblique knife, and then cut the leaves with a straight knife.

It won’t take long to cut the garlic seedlings. After cutting, Aged will wait for the meat to be blanched while skimming off the foam on the water.

Then Aged starts to cut pork and slice pork belly into thin slices. Although the appearance is grayish-white, you can still see that it is pink and tender after cutting it.

However, Chen Nian also knew that only at this level, cut into thin slices and wait until stir-fry to make the meat curl and become a lamp-shaped. Otherwise, if the meat is cooked too much, the meat will be fixed and cut too thick.

Even if you want to roll it, you can't roll it.

And volume.

It's what the old man is best at.

Then add a little oil and meat.

As the oil temperature rises, the meat begins to gradually become slightly, and the edges of the pig skin begin to appear brown. Since the aging is made of high heat, it is necessary to stir-fry more diligently to make it evenly heated.

But on the way to stir-fry, the aroma of meat also emanated.

If Mapo Tofu is a girl who is about to get married, and braised pork is a sister with a plump guest's broad mind, then the pot meat is like a mature and charming woman. Although it has been eroded by time, it will become a unique one.

Charm, the plumpness carved by time, and the mellowness of experience polishing.

This fragrance keeps coming to the nose and hits the soul.

Aged ginger and garlic slices are added.

Continue stir-frying, combined with onion and ginger, the meat is even more fragrant.

Then I will enter the soul of Sichuan cuisine (the county that everyone knows) Douban sauce. Of course, the Douban sauce was bought by the old one with the vintage bean paste, at least for more than two years. Such a Douban sauce will be more fragrant.

The color of the meat began to turn red at a speed visible to the naked eye, and the feeling of blushing under the afterglow style is even more irritating.

After stir-frying the fermented black beans for a few times, add appropriate amount of sweet noodle sauce, appropriate amount of soy sauce, appropriate amount of light soy sauce and a little white sugar to enhance the flavor.

The color begins to become more delicious as visible to the naked eye.

But Chen Nian suddenly realized that the problem of loving you is pork belly... Although it was also rolled when stir-frying, it seemed that it was not enough!

And it looks soft overall, and it doesn't look like a meat that should be cooked.

But now it has come to this point, and there is only pork belly in the store now.

Then put the stalks of the garlic seedlings first, add the garlic seedlings after a while, and finally stir-fry them for a few seconds.

Get the pot!

Pack the plate!

Chen Nian looked at the plate of re-cooked meat and shook his nose close to him: "Not bad."

He brought it to the table outside and served himself a bowl of rice.

Looking back, Chen Nian actually saw this dish glowing!

The grease-filled meat shines brightly under the lights in the store!

Whether it is fat or lean meat, every inch seems to be shining with a shimmering light called delicious, and a hot air emerges from it. Although it looks white, Chen Nian feels that it is full of it.

Full of delicious molecules.

The garlic sprouts are decorated with greenery. The green leaves of the garlic sprouts and the tender green stems are mixed with this naughty fermented black beans, but the appearance of fermented black beans will not be out of date, but it will perfectly blend with the whole dish.

"Gudong~"

Chen Nian couldn't help swallowing.

Then I looked at the rice in the bowl. Before I could eat it, I felt that this might not be enough.

"This is at least three bowls, right?"
Chapter completed!