My uncle is half a cook in the village, and many home-cooked dishes are amazing, especially good at blood enema. But my favorite food is still my uncle's thousand seeds and stews. Senko is pork with starch, green onions, ginger rice, soy sauce, salt, and carrot shreds, dried tofu shreds, etc. to make a filling, and then use dried tofu to roll it into a long roll, then steam it into a pot, let it cool and slice it to eat. I love to eat a little more starch, chewy, and the meat is fragrant, and if you eat it with chili oil, the taste is even more beautiful.
The practice of stewing is similar to the practice of southern cold powder. Choose the potato starch from the northeast, add water to make a paste, and the locals want to add alum into it, which I think is not good. Add the green onion and soybean oil and stir well. In the countryside, cooking is done in a large iron pot connected to the earthen kang, add some soybean oil to heat, then pour in the starch paste, and then stir clockwise until it is cooked through. Shovel out and cut into pieces to eat, to be hot, soft and smooth and tendonous, accompanied by a strong aroma of green onions, it is very relieving. In fact, the last layer of stewed pot in the pot is more delicious, the taste is dry and crispy, but the yield is not high, just one layer, and this kind of thing is robbed by children.
Uncle's hand-broken pork liver and cold vegetables are indispensable delicacies in memory and during the New Year's Festival.
This is to make cold powder
The rest of the pot is the best
Braised teeth
Chiko just out of the pot
It is not very tempting after cutting
Three threads
Break the pork liver by hand