Liu Guodong had recently selected twenty soldiers for a surprise training exercise before a mission, including Gu Shijing. He didn't yet know that Liu Yanran had agreed to his request, but whenever a mission came up, he'd always think of him first. That day, he took Gu Shijing and a dozen other soldiers to the back mountains for a training exercise. They marched along the rugged mountain path, breathing in the fresh air and feeling the beauty of nature.
Suddenly, there was a commotion ahead. Liu Guodong looked over warily and saw two wild boars and several wild goats. The wild boars were massive, with sharp tusks, while the wild goats hopped nimbly across the mountains. For some reason, they too had begun attacking humans.
Liu Guodong ordered his soldiers to take action without hesitation. Gu Shijing and several other soldiers quickly picked up their weapons and started a fierce fight with the wild boars and wild goats.
The wild boar was extremely ferocious and kept attacking the soldiers, but the soldiers were not afraid and worked closely together to fight back with their weapons. Gu Shijing was agile and dodged the wild boar's attack flexibly, and took the opportunity to deliver a fatal blow.
After a fierce battle, the wild boar finally fell to the ground. The soldiers quickly turned their attention to the wild goat. They used the terrain and tactics to successfully capture the wild goat.
This training exercise not only strengthened the soldiers' combat capabilities but also allowed them to harvest abundant game. Liu Guodong, looking at the soldiers' tired yet excited faces, felt a surge of pride. He then decided to improve the troops' food, allocating a portion of pork and mutton to each household.
Since the weather has been getting colder, Liu Yanran didn't want to move at all except for going out to do business. However, when she saw her brothers bringing back so much meat, she couldn't help but show off her skills. The main reason was that Comrade Cao Cuilan's dishes were really limited.
In the 1970s, supplies were relatively scarce, and people basically chose to braise or make soup when cooking. However, Liu Yanran was from the 21st century and had tasted all kinds of food, so she decided to rely on her cooking skills and use pork and mutton as the main ingredients to make several delicious dishes.
Liu Yanran stood at the kitchen stove, preparing her first dish—braised pork with tiger skin eggs. She expertly poached the eggs, then removed them, peeled them, and deep-fried them in oil until a layer of tiger skin formed on the surface. She then removed them and set them aside.
Next, she cuts the pork belly into even pieces and pan-frys them in a hot pan until both sides are golden brown, squeezing out excess fat. She then adds scallions, ginger, garlic, star anise, cinnamon, and other spices, stir-frying until fragrant.
Liu Yanran placed the fried pork belly and tiger skin eggs in a casserole, adding appropriate amounts of soy sauce, cooking wine, rock sugar, and water. She brought the mixture to a boil over high heat, then simmered it on low. During the simmering process, she stirred it occasionally to ensure that the ingredients were evenly heated and the flavor was more intense.
As time went by, the kitchen was filled with enticing aromas. The braised pork became an alluring red, and the tiger-skin eggs absorbed the essence of the gravy, becoming even more delicious. Liu Yanran finally turned up the heat to thicken the broth, coating the ingredients in a delicious, irresistible sauce.
While the braised pork was simmering, she began preparing the ingredients for the second dish: peppers stuffed with meat. She first washed the peppers, removed the stems and seeds, and then cut them into pieces of appropriate length.
Next, she began preparing the minced meat. She minced the pork, added chopped green onion, ginger, garlic, salt, soy sauce, cooking wine, starch and other seasonings, and stirred until the minced meat became elastic.
Afterwards, Liu Yanran stuffed the prepared meat filling into the chopped chili peppers one by one, making sure that the meat filling completely filled the chili peppers.
Pour a suitable amount of oil into the hot pan. Once the oil is hot, Liu Yanran carefully places the peppers stuffed with meat into the pan. She slowly sautés them over medium-low heat, allowing the peppers to become golden and crispy while the meat filling cooks through.
During the frying process, Liu Yanran turned the peppers stuffed with meat from time to time to ensure that they were heated evenly and had an attractive color.
After frying the stuffed meat with chili peppers until both sides are golden brown, she pours out the excess oil in the pot, then adds appropriate amounts of light soy sauce, dark soy sauce, sugar and water, covers the pot, and simmers for a while to allow the chili peppers to fully absorb the flavor of the seasoning.
Finally, Liu Yanran opened the lid of the pot and simmered it over high heat until the broth thickened. She then scooped out the pepper-stuffed meat, placed it on a plate, and garnished it with some chopped green onions.
A dish of pepper stuffed meat with good color, aroma and flavor is ready. The fragrance of pepper and the delicious meat filling blend together, making people salivate.
Liu Yanran cuts fresh cabbage into even pieces to prepare a delicious dish called cabbage oil residue. She first pours a suitable amount of cooking oil into a hot wok. Once the oil reaches a moderate temperature, she places the chopped cabbage into the wok. With a sizzling sound, the cabbage dances joyfully in the wok, emitting bursts of fragrance.
Liu Yanran expertly stir-fried the cabbage, ensuring each piece was evenly cooked. Soon, the cabbage's color became more vibrant and its texture softened. Next, she added the fried oil residue to the wok and stir-fried it with the cabbage. The crispy oil residue blended with the tenderness of the cabbage, exuding an alluring aroma.
To enhance the dish's flavor, Liu Yanran added a suitable amount of salt, chicken bouillon, and light soy sauce. She continued to stir-fry, evenly distributing the seasonings throughout the cabbage and the oil residue. Finally, she sprinkled some chopped green onions as a garnish, and the delicious cabbage oil residue was ready.
For the fourth dish, Liu Yanran prepared lamb stew with potatoes. She first cut the fresh lamb into small, even pieces and soaked them in cold water to remove any blood. Then, she peeled the potatoes, cut them into bite-sized pieces, and set them aside.
Liu Yanran lit the stove and poured a suitable amount of oil into the wok. Once the oil was hot, she added the scallions, ginger, and garlic, sautéing until fragrant. Then she added the lamb and stir-fried until it changed color. The lamb sizzled in the wok, emitting an alluring aroma.
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