Stir-frying the sugar color is undoubtedly a crucial step in preparing braised pork, the very soul of the dish. Carefully selected rock sugar is added to the pot. As the temperature gradually rises, the sugar begins to melt, releasing a captivating sugary aroma. At this point, reduce the heat and patiently wait for the sugar color to gradually turn a deep red. This process requires not only careful observation but also extensive experience and skill. The depth of the sugar color directly affects the final color and flavor of the braised pork. Too light a color will lack appeal, while too dark a color may compromise the taste.

When the sugar color is cooked to perfection, quickly add the previously blanched and cut pork cubes to the pot. Instantly, a sizzling sound will be heard as the sugar color quickly blends with the pork cubes, forming an alluring red coating. Stir-fry quickly to ensure each piece of pork is evenly coated with the sugar color. This not only gives the braised pork a mouthwatering red color but also helps preserve its tenderness throughout the cooking process.

Then, Xiao Yi carefully added cooking wine, ginger, green onions and other seasonings, and continued to stir-fry to fully blend the seasonings with the pork chunks. Every movement seemed so focused and serious, as if he was creating a work of art.

The addition of cooking wine not only effectively removes the fishy smell of pork but also adds a unique aroma. This aroma blends with the savory flavor of the pork, making the braised pork taste even more mellow. The addition of ginger and scallions further enhances the overall flavor, making the braised pork taste richer and more layered.

Xiao Yi then poured in enough water. He precisely controlled the amount of water, ensuring it barely covered the meat. This allowed the meat to fully absorb the essence of the seasoning while maintaining the rich flavor of the braised pork. He gently closed the pot, then lowered the heat and began the long, slow simmering process.

During this process, Xiao Yi kept an eye on the changes in the pot. He would occasionally lift the lid to check the stewing of the meat, ensuring that each piece of meat could fully absorb the essence of the seasoning. As time went by, the soup in the pot gradually thickened, and the color of the braised pork became more attractive.

Although the slow cooking process took a long time, Xiao Yi was not in a hurry. He enjoyed the process, as if he was having a deep conversation with the braised pork. He believed that only with care and time can one cook a truly delicious dish. At this moment, he was completely immersed in the joy of cooking, looking forward to the final delicious presentation.

Then I started kneading the dough. The flour exuded a wheat aroma that made people drool unconsciously.

Standing in front of the stage, ready to start an intimate contact with flour. Flour, this seemingly ordinary ingredient, contains the gift of nature and the wisdom of mankind.

As I gently poured the flour into the bowl, a faint wheat aroma filled my nostrils. This fragrance, like nature's call, instantly transported me back to the golden wheat fields, feeling the ears of wheat swaying in the wind. It's more than just a smell; it's an emotional connection, a reverence for the land and a love for life.

As I added water, I began kneading the dough. It gradually formed in my hands, becoming soft and elastic. This process felt like a conversation with time, each kneading and pinching telling the story of the flour. From the wheat field to the table, every step in between is the result of the hard work of countless people.

Flour is more than just an ingredient; it's a carrier of culture. It bears witness to humanity's transition from agricultural civilization to modern society, and it also carries people's yearning and pursuit for a better life. In the aroma of wheat, I seem to hear echoes of history and feel the charm of life.

Once the dough is kneaded, I set it aside to rise. This process is like waiting for a bright future. The dough's rising not only expands in volume but also refines its texture. It becomes softer and more elastic, as if reminding us that life, too, requires patience and reflection before it can become more beautiful.

The fermentation of dough requires the right temperature and humidity. A warm environment provides active conditions for yeast, while a damp cloth prevents the dough's surface from drying out, allowing the yeast to fully function. During this process, the starch in the dough is gradually converted into sugar, which is then fermented by the yeast to produce carbon dioxide, causing the dough to expand and soften.

However, fermentation time is not fixed. It depends on the ambient temperature and humidity, as well as the dough's ingredients and the maker's desired texture. Sometimes, in cold winters, fermentation may take longer, while in humid summers, it may take relatively shorter. This uncertainty precisely reflects the flexibility and creativity of cooking.

Waiting is an integral part of the fermentation process. It tests the maker's patience and wisdom. During this seemingly static time, the dough undergoes subtle changes. From a simple dough, it gradually becomes fluffy, elastic, and full of vitality.

When the dough quietly fermented in a warm environment and gradually expanded to twice its original size, Xiao Yi knew it was time to give the steamed buns their final shape. He gently took the dough out of the fermentation container and placed it on a floured chopping board. The flour on the chopping board was like a small stage, waiting for the dough to bloom in its most beautiful form.

Xiao Yi gently kneaded the dough with his palms, as if stroking a piece of precious silk. His fingers nimbly moved across the dough, carefully kneading it, releasing the bubbles bit by bit. His movements were both gentle and firm, as if he were having a silent conversation with the dough.

When the dough was kneaded and smooth and elastic, Xiao Yi began to divide the dough into small pieces. He used his palms to roll each small piece of dough into the shape of a steamed bun. Each steamed bun seemed like a small work of art, full of his hard work and expectations.

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