From the hometown to the far away, there are always people and things that can't be forgotten, and of course, there is the dream that smells fragrant and makes the mouth hungry, salivating and wet clothes, and stir-fried peppers.
Choose back to the pot meat to pick fat and lean best, too fat to eat that taste, will also feel more greasy. Fully skinny will chai, there are also friends choose hind leg meat, as long as fat and thin with can be.
Heat the pot and rub the skin back and forth, which can remove the unplugged hairs on the skin, and can also destroy the grease in the sweat glands of the pig skin, which can be used to remove fishy.
Then add water, submerge the pork to a small amount of cooking wine and a few slices of ginger and green onion, cover and boil, cook until the chopsticks can penetrate the meat and come out of the pot. Placing the meat in cold water allows the meat to alternate between hot and cold to tighten quickly. After cleaning, cut into thin slices and set aside.
Prepare other ingredients: pepper slashing, garlic seedlings cut oblique blades, garlic cut foam, ginger cut foam, spiced tempeh a small amount, watercress sauce or lao gan ma can be, I personally like lao gan ma, because it is not too salty. All ingredients are ready to be completed for standby.
Start to fry the meat, the pot is hot, a small amount of cooking oil, after the oil is hot, the pork belly begins to stir-fry, start to remember to turn on the low heat, slowly fry dry water vapor will not jump oil, so as not to burn. Fry until the pork belly comes out of the oil, the meat color begins to be slightly browned and then put the ingredients, ginger foam, minced garlic, tempeh and old dry mother under the pot and stir-fry, 2-3 minutes to color, and then put in turn pepper and garlic seedlings, stir-fry again for 2-3 minutes until the green pepper changes color can be out of the pot.
Soon autumn, the real high temperature weather came, too hot to eat anything, no appetite, heart fire big mouth bitter, wake up in the morning bad breath serious, are the performance of fire. This kind of weather comes to a plate of stir-fried bitter melon, go to the heart fire. Bitter melon is best to choose the kind of local bitter melon, because it is bitter enough. Personally, I like the bitter taste of the local bitter melon, which is washed and cut in half, the seeds inside are shaved off, the incision is made downwards with a knife and patted a few times, and then thinly sliced. Put the cut bitter melon in a clean basin, put 1 spoonful of salt to marinate the bitter water of the bitter melon, and then wash it and set aside. I like to suffer, so the last step is exempt.
Stir-fry bitter melon only with minced garlic, the pot is hot, a small amount of cooking oil, after the oil is hot, put the bitter melon and stir-fry, change color and become soft, put a small amount of salt, stir-fry into the flavor and then put in the minced garlic to get out of the pot.
My family did not cook rice today, Qin was not allowed and Wang was not allowed to eat porridge, and they did not eat hungry. Hollowed out a way, put a few kinds of beans to cook colorful rice, the family loves to eat.