Xiao Yi stood in front of the stove in the kitchen, looking focused, ready to show off his skills in making braised spare ribs.
He first took out the fresh ribs from the refrigerator, placed them on the chopping board, and chopped them into even small pieces with a knife. Every time he cut, he could hear a crisp sound, and the ribs were neatly arranged on the side.
Next, Xiao Yi placed the cut ribs in a pot and added cold water, just enough to cover them. He then lit the pot. As the water gradually heated up, the blood in the ribs slowly drained out, forming a layer of foam. He carefully skimmed off the foam with a spoon, removed the ribs, and drained them for later use.
Xiao Yi cleaned the wok, lit it, and dried the water. He then poured in a suitable amount of cooking oil. When the oil began to smoke slightly, he added a few pieces of rock sugar and simmered it over low heat. The rock sugar gradually melted in the wok, turning a caramel color and forming tiny bubbles.
At this time, Xiao Yi quickly poured the ribs into the pot and stir-fried them quickly. As soon as the ribs entered the pot, they came into close contact with the caramel and were instantly coated with an attractive color.
He then added ginger slices, scallions, star anise, cinnamon, bay leaves and other spices, frying until fragrant. Then, he added light soy sauce, dark soy sauce and cooking wine, and continued to stir-fry, allowing each piece of ribs to fully absorb the aroma of the seasoning.
After frying the ribs until they were evenly colored, Xiao Yi poured in enough hot water to cover the ribs. After boiling over high heat, he lowered the heat to simmer.
During the stewing process, the kitchen was filled with rich aroma. Xiao Yi checked the situation in the pot from time to time and stirred it gently with a spoon to ensure that the ribs were heated evenly and tasted better.
As time went by, the soup became thicker and thicker, and the ribs became soft and tasty. Xiao Yi finally turned on the high heat to reduce the soup, and the soup tightly wrapped the ribs, showing a bright and attractive color.
At this point, a delicious braised pork ribs is about to be ready.
When that plate of bright red braised spareribs is served on the table, the tempting appearance alone is enough to make people salivate.
The first thing you notice when you pick up a piece and put it in your mouth is the unique texture of the ribs: crispy on the outside, tender on the inside. Carefully stewed, the ribs have a slightly firm exterior with a hint of caramelized crunch, while the meat inside is tender and juicy, easily falling off the bone with a gentle bite.
In terms of taste, the rich aroma of soy sauce instantly permeates the mouth. The mellowness of soy sauce, the sweetness of rock sugar and the complex aroma of various spices blend perfectly, and each bite is rich in layers and has a long-lasting flavor.
The ribs fully absorbed the broth's essence, each fiber imbued with rich flavor. The sweetness perfectly balanced the saltiness of the soy sauce, resulting in a balanced and beautifully flavorful overall dish. The fragrant aroma of the spices danced on the tongue, adding a touch of mystery and allure to the dish.
When you take a bite, you will first experience the interweaving of sweet and salty, followed by the aftertaste of spices, which will make you intoxicated and unable to stop.
Furthermore, these braised spare ribs go perfectly with rice. The tender spare ribs and steaming rice are slurped together, and the rich broth soaks into each grain of rice, enriching it with flavor. The delicate fragrance of the rice complements the rich aroma of the spare ribs, creating a satisfying experience with every bite.
Mouthful after mouthful, before I knew it, the bowl of rice was empty, but my love for the braised pork ribs remained undiminished, and I couldn't help but want to have another bowl of rice to continue enjoying this delicious combination.
Xiao Yi walked into the kitchen, put on an apron, and prepared to show off his skills in making spicy diced chicken.
He first took out a fresh chicken from the refrigerator, placed it on the chopping board, and used a knife to cut the chicken into small, even pieces. Each cut was clean and sharp, and the chicken pieces were of similar size and neatly arranged aside.
Next, Xiao Yi put the diced chicken into a bowl, added appropriate amounts of cooking wine, light soy sauce, salt, pepper and starch, and gently mixed it with his hands so that each piece of chicken was coated with the seasoning, and then set it aside to marinate.
He began to prepare the side dishes, cutting the dried chilies into small pieces, removing the chili seeds, and then preparing the Sichuan peppercorns, chopping the ginger and garlic, and chopping the green onions into chopped green onions for later use.
Xiao Yi lit the stove, set up a wok, and poured in plenty of cooking oil. Once the oil was heated until lightly smoking, he carefully added the marinated diced chicken pieces one by one. As soon as the chicken entered the wok, a sizzling sound of frying filled the air, and the oil splattered everywhere. He quickly stirred the chicken with chopsticks to prevent it from sticking together, until the surface was golden and crispy, then removed it from the wok to drain the oil.
Leave a little oil in the pan, add minced ginger, garlic and Sichuan peppercorns, and sauté until fragrant. Then pour in the dried chili segments and stir-fry over low heat until the spicy aroma comes out. The spicy smell instantly fills the whole kitchen, irritating your nasal cavity.
Afterwards, Xiao Yi poured the fried chicken back into the pot and quickly stir-fried it over high heat. At the same time, he added an appropriate amount of salt, sugar, and chicken essence to season it, sprinkled a handful of chopped green onions on it, and continued to stir-fry evenly.
During the stir-fry process, the diced chicken is fully integrated with chili peppers, peppercorns and other seasonings, exuding a mouth-watering aroma.
Finally, Xiao Yi turned off the fire and served the bright red and fragrant spicy diced chicken on a plate.
Xiao Yi happily picked up a piece of bright red spicy chicken and put it into his mouth. At first, he could still feel the crispy outside and tender inside of the chicken and the aroma of the seasoning.
However, just a moment later, the intense spicy taste burst out in his mouth like a turbulent torrent. The hotness of the pepper stimulated his tongue, as if countless small needles were constantly pricking it.
Xiao Yi's throat felt like it was on fire, and the burning sensation spread rapidly. His eyes widened unconsciously, and his eye sockets began to turn red.
Despite this, he couldn't help but continue chewing, trying to get used to the strong spicy taste. However, the spicy taste became more and more fierce, with no sign of retreating.
Soon, tears welled up in Xiao Yi's eyes, and tears rolled around in his eyes uncontrollably. His nose began to feel sore, and his breathing became a little rapid.
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