That night, I started researching new dishes.

I looked at the ingredients in the kitchen.

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

What can be done?

Chen Nian quickly searched in his mind for dishes suitable for him to cook under the current conditions.

Soon, Chen Nian set his sights on one dish after another.

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

Even the food is no worse than Mapo Tofu and Braised Pork.

Regarding this dish, Chen Nian still remembers that Lao Chen made it when he was a child. He doesn’t remember anything else, but Chen Nian remembers that Lao Chen said that this dish must be made with pork belly.

Chen Nian, a young primary school student at that time, stupidly asked Zuotuner what the meat was.

"It's just two pieces of meat."

"Then what's the meat of two swords?"

Lao Chen replied: "It's just the meat from the buttocks. Let me tell you, it tastes better when it's thin but fat!"

At that time, Chen Nian didn't hear the second part of the sentence, but he started to panic when he heard the meat on his butt. He wondered if Lao Chen often spanked himself to see if the meat had grown.

And taking myself to take a shower... wouldn't that mean washing vegetables?

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

But then Children's Day happened to be over, and Lao Chen took the time to go out and play with Chen Nian, and Chen Nian forgot all about it.

But I don’t have rump meat on hand right now, but pork belly should be fine too.

As the name suggests, twice-cooked pork means twice-cooked pork.

Fuxia said in "Sichuan Cuisine": The reason why twice-cooked pork is called twice-cooked pork is because it must be cooked in a pot first, and then put back into the pot for frying. In the hot oil, the thin slices of meat curl up, which is called "twice-cooked pork" by chefs.

"Lamp nest shape" is like the small plate used for making lamps in China in the old days. The main ingredient is a piece of pork with two cuts, that is, after removing the pig tail, the second cut after removing the fat from the first cut

, basically medium-rare or medium-fat and thin.

The slices should be cut into square pieces. After being boiled, they are sometimes placed on the ancestor worship table and left for a while before being taken back for other uses.

This is also the origin of the legendary back-pot.

After reading the recipe and going through it in my mind, Chen Nian started trying to make it.

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

"For a complete piece of pork belly, the first step is the same as the first step of braised pork. After the pot is boiled, the pig skin is placed in the pot for searing."

"The main function of this step is to remove the sweat gland smell of pork, and the pig skin treated in this way will be more fragrant."

While aging, put the tattooed Social Page pork belly on top and start searing it.

There was a sizzling sound, and wisps of green smoke gradually began to emerge from the pot.

Seeing that the time was almost up, Chen Nian picked up the pork. It was almost browned, and many places had even begun to carbonize.

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

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

"Putting hot water in the pot will cause the protein in the meat to coagulate, and the meat will also become woody. Another disadvantage is that if you do this, the outside will ripen prematurely, while the inside will still be raw, which will greatly affect the taste."

Chen Nian is now very skilled at doing these movements.

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

Taking advantage of this time, Chen Nian began to prepare other ingredients.

Flatten the garlic sprouts, cut the stems into sections with a diagonal knife, and then cut the leaves with a straight knife.

It doesn't take long to cut the garlic sprouts. After cutting, I wait for the meat to blanch and skim off the foam on the water.

Then I started to cut the pork, and the pork belly was cut into thin slices. Although the outside is grayish white, after cutting it, you can still see that the inside is pink and tender.

However, Chen Nian also knows that only by cutting thin slices to this extent can the meat curl up and take on the shape of a lamp nest when it is fried. Otherwise, if it is overcooked, the meat will be set, and the meat will be cut too thickly.

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

And roll.

It is what aging is best at.

Next, add a little oil and add the meat.

As the oil heats up, the meat gradually begins to turn slightly brown, and the edges of the pork skin begin to turn brown. Since the aging process is over high heat, you need to stir-fry more frequently to allow it to heat evenly.

But during the stir-frying, the aroma of meat also came out.

If Mapo Tofu is a girl who is about to get married, braised pork is the plump customer’s broad-minded sister, then twice-cooked pork is like a mature and charming woman. Although it has been eroded by time, it will transform into a unique

charm.

The fragrance is constantly coming to your nostrils, add slices of ginger and garlic into it.

Continue to stir-fry, the onion and ginger are combined, and the meat is even more fragrant.

Next, add the soul of Sichuan cuisine (the county everyone knows) Doubanjiang. Of course, the Doubanjiang is old-aged Doubanjiang, at least two years old. This kind of Doubanjiang will be more fragrant when stir-fried.

The color of the meat begins to turn red at a speed visible to the naked eye, and the feeling of still blushing despite the lingering charm is even more addictive.

Add the black bean sauce and stir-fry for a few times, then add an appropriate amount of sweet noodle sauce, an appropriate amount of soy sauce, an appropriate amount of light soy sauce for color, and a little sugar for flavor.

The color starts to become more palatable visible to the naked eye.

But Chen Nian suddenly discovered that the problem with loving you is that the pork belly... Although it was rolled when frying, it seemed that it was not rolled enough!

And the overall look is soft, not like twice-cooked pork at all.

But that's it, and the only thing in the store now is pork belly.

Then add the upper part of the garlic sprouts first, then add the garlic sprouts after a while, and finally stir-fry twice.

Start the pot!

Plate it!

Chen Nian looked at the plate of twice-cooked pork and shrugged his nose: "Not bad."

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

Looking back, Chen Nian actually saw that this dish was actually glowing!

The grease-covered twice-cooked pork shines under the lights in the store!

Regardless of the fat part or the lean part, every inch seems to be shining with delicious light, and hot steam comes out of it. Although it appears white, Chen Nian feels that it is full of delicious food.

Full of delicious molecules.

The garlic sprouts are embellished with greenery. The green leaves of the garlic sprouts and the tender green of the stems are mixed with this naughty tempeh. However, the appearance of tempeh is not out of place, but blends perfectly with the whole dish.

"Gudong~"

Chen Nian couldn't help but swallowed a mouthful of saliva.

Then he looked at the rice in the bowl. He hadn't eaten it yet, so Chen Nian felt that it might not be enough.

"Here, at least three bowls, right?"
Chapter completed!