Side dishes: Honey orange juice roasted sweet potatoes, soupy little pineapple dish When I was a child, I had to go back to my grandma's house for a meal. I always felt very happy and chatted with my brother on the car about what good ingredients would my grandma cook today? "Is it red meat or lion head?" "It should be a lion head and pearl meatball!" "I think it will taste hot!" "No..." When we were quarreling so much that we almost opened the car, my mother would turn over and say a ruthless sentence: "If you have any more noise, wait a moment, no one will be allowed to eat it!" We were afraid that we would not be able to eat the dishes cooked by our grandmother, so we closed our mouths obediently.
The hospitality grandmother always put the dishes on that table until she couldn't put them down before she could finish her life. What I like most is the red-fried meat she made. It is absolutely basic to add two more bowls of rice. I also beg my grandma to pack and take it away. Sometimes when I even dream about it, I dreamed of that shiny red-fried meat. I knew how fascinated by it at that time.
But I forgot when it started, the red meat made by my grandmother changed to a different taste. In addition to the uneven aroma of soy sauce, the meat was not as oily as before. The red meat was as strange as it had lost its soul, and I gradually no longer looked forward to the red meat. Despite this, every time my grandmother brought the red meat to the dining table, she would always say to me with a smile, "I'm going to cook your favorite red meat today!" I was afraid of hurting her feelings, so I had to try to put one or two pieces of it, and then ate a few more bites. It was not until later that I understood that because the cardiovascular condition was not very good, my grandmother would try to reduce the amount of oil and blood while cooking, and I couldn't help but feel a little ashamed of my later knowledge... and I was also excited to use my grandmother's specialty cooking as a private thought.
As such, I asked my grandma that I wanted to learn how to make this red meat. She said it happily and taught me all her flavor ratio, cooking skills and years of experience. Later, I was able to successfully copy the good taste of the red meat that year. And she showed a satisfied and proud smile and said to me, "Oh! Ruan Guaishu is going to be a teacher!" (Taiwanese), and when she heard it, it smelled the same as the red meat, and it never dissipated for a long time.
IngredientsPork-fruit strips 600g ｜ Cut into 3 cm size
15g ｜ Cut into 0.5 cm slices 3 cubes
black sesame oil 10g
canola oil 10g
Douban sauce oil 40g
soy sauce cream 20g
rock sugar 40g
soy wine 60g
raw drink suitable amount
method
1. Cook the canola oil and black sesame oil in the boiling pot, heat it over medium heat until the oil is hot, then put in the ginger slices and stir-fry. When the ginger slices are golden yellow, add star anise and stir-fry for a little fragrance, take them out and prepare them together. 【A】
2. Put the pork belly into the crock and fry until two sides are golden and taken out for later use. 【B】
3. Add rock sugar to the same pot, stir-fry over medium-low heat until melted into a yellow brown color. 【C】
4. Add fried pork belly, ginger slices, star anise, and let the pork belly evenly dip it with rock sugar.
5. After mixing the soy sauce with the soy sauce cream, pour it into the pot and stir-fry until sauce is covered with sauce.
6. When the sauce in the pot starts to bubble, add sautumn wine and stir-fry. After the aroma of the wine comes out, pour in half of the raw water filled with ingredients. After the water is boiled, turn over low heat and cook for 50 minutes. 【D】
7. After 50 minutes, turn to the high heat and collect the juice.
Note: Pay special attention when stir-frying rock sugar. The sugar changes very quickly and it will easily burn. If you don’t have any experience, it is recommended to turn on low heat and stir-fry slowly.
This article is excerpted from "Taiwan Flavor: 30 Flavor Proposal X 46 Home-cooked Side Dishes X 15 Private Tastes" published by Gaobao / Ayo, a professional man