After lunch and a short rest, Liu Yanran began to get busy. She decided to cook a pot of delicious braised meat herself.
She brought out a large basin from the kitchen, filled with a variety of ingredients: fresh beef, pork, pig's trotters, pig ears, pig intestines, duck hearts, duck intestines, duck necks, and duck feet. These ingredients were carefully selected by her in the space before, and each one exuded an enticing aroma, making people salivate.
Liu Yanran first carefully cleaned each ingredient, ensuring no impurities remained. Next, she placed them one by one in a large pot and added enough water to cover them. She then lit the stove, brought the water to a boil, and let the ingredients simmer until cooked through. This step not only removed any blood and odor, but also made the meat more tender.
Next, Liu Yanran began to prepare the marinade. She took out a small pot, poured in an appropriate amount of water, and then added various spices such as star anise, cinnamon, bay leaves, and peppercorns. Finally, she placed the pot on the stove and turned on low heat to simmer.
As time passed, the water in the pot gradually boiled, and the spices began to release their unique aroma, which filled the air and made people feel relaxed and happy.
Finally, the marinade began to become thicker, and the tempting aroma became stronger and stronger, as if telling people about its deliciousness.
At this moment, Liu Yanran picked up her chopsticks, gently picked up a piece of cooked pork belly, and carefully placed it in the pot. Then, she gently stirred it a few times with a spoon, ensuring that every piece of meat was evenly exposed to the marinade. Because she knew that only by doing so could the braised meat be more flavorful.
Then she covered the pot and turned the stove to the lowest heat, letting the ingredients slowly simmer in the marinade and absorb the essence of the marinade.
Time passed, and the kitchen was filled with the aroma of braised meat. Liu Yanran occasionally lifted the lid of the pot to check the state of the meat, adjusting the heat to ensure that each piece of meat was braised to perfection.
The water in the pot gradually decreased, the marinade became thicker, and the color of the braised meat became more vivid. Liu Yanran gently poked the braised meat with chopsticks and felt that the meat was already soft and tasty. She knew that this braised meat was almost done.
After a while, Liu Yanran felt the time was right, so she carefully lifted the lid of the pot. A rich aroma hit her face. She took a deep breath, savoring the wonderful taste.
"Wow, it smells so good!" she said to herself.
Then, she picked up a slotted spoon and gently scooped the braised meat and other ingredients out of the pot, placing them on a prepared plate. Since the braised meat was still hot, Liu Yanran could only let it cool down a bit.
Looking at the braised meat she had made herself, Liu Yanran felt a sense of accomplishment. The braised meat was bright red in color and fragrant, making people drool.
She couldn't wait to taste it, but her mind told her to wait until the braised meat was completely cooled before eating it, so that it would taste better. So she decided to be patient for the time being and wait for the best time to eat it.
But the aroma was so tempting that it made people itch. Liu Yunfei and his two sisters were eager to try it at the kitchen door. Liu Yanran looked at their cute appearance and couldn't help but smile. "Don't be impatient, you three little ones, it's still very hot, wait a while before eating!"
Liu Yanran stood in front of the kitchen stove, aproned and holding a sharp kitchen knife, expertly slicing pork into thin slices. Her eyes were focused and attentive, as if she were handling a precious work of art. With a flicker of the knife, slices of meat, as thin as cicada wings, were neatly arranged on the chopping board.
Next, she placed the sliced meat in a large bowl, added appropriate amounts of salt, cooking wine, soy sauce, starch, and pepper, and mixed it evenly with her hands, allowing each piece of meat to fully absorb the flavor of the seasoning. Her technique was skillful and her movements were quick. In a short while, the meat slices were marinated.
Liu Yanran then prepared the batter for frying the crispy pork. She expertly beat flour, cornstarch, and eggs into a large bowl, then added an appropriate amount of water, stirring continuously until a uniform batter formed. Then, she carefully placed the marinated meat slices into the batter one by one, ensuring each piece was perfectly coated.
Liu Yanran skillfully poured cooking oil into the wok. When the oil reached 60% heat, she picked up her chopsticks, gently picked up a piece of batter-coated meat, and carefully placed it in the wok. The meat quickly sank to the bottom of the wok, then floated up again, its surface gradually turning golden and crispy. With deft movements of her chopsticks, she flipped the meat over and continued frying until both sides were a vibrant golden brown.
Before long, plates of golden, fragrant crispy pork emerged from the pot. Liu Yanran neatly placed them on plates and waited for them to cool slightly. After a moment, she evenly distributed the crispy pork into their respective bowls and instructed her nephews and nieces to serve them.
The nephews and nieces happily accepted the crispy pork. The tempting aroma instantly hit them. They couldn't wait to pick up a piece of the crispy pork, put it in their mouths carefully, and took a light bite. Only the crisp sound of "crunch" could be heard.
The crispy, golden skin of the pork belly resembles a thin crust, while the tender and juicy interior leaves a lasting impression. Each bite is filled with a rich meaty aroma and a hint of Sichuan peppercorns, creating a distinct and delicious flavor.
The nephews and nieces devoured the crispy pork and kept praising Liu Yanran: "Auntie's crispy pork is so delicious!"
My dear, there is more to this chapter. Please click on the next page to continue reading. It will be even more exciting later!
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