By the way, Bai Guoguo has already blanched the pig head, pork belly and offal.
Before blanching the pork, she also refined the lard. One set of lard net could produce half a basin of oil residue and half a basin of lard.
Aunt Wang chopped up the oil residue and made it into stuffing. Today they were going to make big buns with sauerkraut and lard residue stuffing. Of course, the sauerkraut was also taken out by Aunt Wang.
After Bai Guoguo refined the lard, she started to make braised meat.
The pig's head was split into two halves by Mr. He using an axe. Although the old man is old, his skills should not be underestimated.
The old man silently picked up the axe and came over to help chop the pig's head, then went back to smoke silently. He was really a quiet old man.
Bai Guoguo poured a little oil into a large pot, threw in a handful of rock sugar, fried the sugar color, and then scooped some hot water from the pot next to it.
Then add spices and dark soy sauce and white wine, put in the pig's head and offal, cover the pot and start braising.
In another pot, pour oil and fry sugar color, then add the pork belly that has been cut into pieces and blanched in water and stir-fry, then add the green onion, ginger, star anise, dark soy sauce, and red oil fermented tofu.
After the pork belly is stir-fried and colored, add hot water and bring to a boil. Then shovel it into a large casserole and place it on a small stove and simmer over low heat.
Wash the pot clean and add oil again. When the oil is hot, add onion, ginger, star anise and tsaoko. After the aroma comes out, pour in the pheasant pieces and stir-fry. After the chicken is fried, pour in hot water to make chicken soup.
To enhance the flavor, Bai Guoguo also added some soaked mushrooms to the pheasant soup.
The soup made from fried chicken is particularly fragrant and has a different flavor from clear chicken soup.
Braised meat, chicken soup and braised pork all require a long time to stew. Bai Guoguo takes advantage of this time to chop and mix other vegetables, without wasting any time.
After the braised meat had been cooked for more than 40 minutes, Bai Guoguo took out the pig's head and offal, put them in a large wooden barrel, and scooped all the braising liquid in the pot into the barrel to soak the braised meat.
If the braised meat is cooked for too long, it will become mushy and unpalatable. Cooking it for more than 40 minutes is just right. Letting the braised meat soak in the braising liquid for an hour or two will make it more flavorful.
The braised pork skin cooked at this temperature is soft and chewy, and the lean meat is firm and chewy. It tastes more delicious the more you chew it.
After the braised meat is cooked, there is just enough room in the pot to make mixed fish pancakes, which is Mrs. Zhang's specialty and she is the one who cooks it.
Unlike Bai Guoguo’s cooking habits, I don’t like to use so many seasonings when cooking with my sister-in-law.
She only put dried chilies, green onions, ginger, and a bowl of Northeastern farmer's soybean paste into the wok.
Stir-fry the sauce until fragrant, add a few ladles of water, put in small fish after the water boils, bring to a boil over high heat then turn to low heat and start stewing the fish.
This time, we used cornmeal prepared by Bai Guoguo to make the pancakes, and poured two large bowls of white flour into it. Because there were so many people, half a basin of flour was used to make the pancakes.
As time went by, the fragrance in the yard became stronger.
The delicious smell of stewed mixed fish, the refreshing aroma of mushroom chicken soup, and the rich aroma of braised pork in casserole made everyone drool.
At this time, Aunt Wang gathered her sister-in-law and Bai Guoguo around the table to make dumplings. He Gang was still making a fire. He had to watch three fires by himself, so he was quite busy.
Grandpa He and Grandma Wen took Little Tiger for a stroll in the back mountain. The two old people couldn't sit still and didn't like going to crowded places, so they went for a stroll in the woods in the back mountain every day.
By the way, train the little tiger and teach him some kung fu.
So even though the little tiger is only eight years old, he has a very chubby body.
He Gang and his older brother were also raised and taught by the two elders in this way when they were young.
Therefore, the two brothers, thanks to their kung fu skills, are like fish in water in the army.
He Gang’s eldest brother is now the deputy battalion commander, but the conditions where they are stationed are too harsh, so he did not bring Mrs. Zhang and Xiao Huzi to join the army.
According to what the old leader said, He Gang should be able to get a promotion when he returns, probably to become a deputy battalion commander.
"The fish stewed by my sister-in-law is so delicious. I didn't expect that the fish cooked with stinky soybean paste could be so delicious. Ah, I want to eat it!"
Bai Guoguo smelled the fragrance in the air, his face intoxicated, like a little greedy cat.
"Haha, your chicken soup and pork belly are so delicious, my mouth is watering!"
Mrs. Zhang also replied with a smile, and she rolled out the bun wrappers quickly while talking.
Her hand speed is really fast, and she can support both Aunt Wang and Bai Guoguo by herself.
"Haha, they both smell delicious. You two are both good cooks."
Aunt Wang said with a smile, praising both of them.
The three women chatted and laughed while they worked, while He Gang squatted silently in front of the stove and made a fire.
He knew from a young age that he should not interrupt when there are too many women around, otherwise he would only bring trouble upon himself.
However, he was still very happy that the women in his family got along harmoniously.
Strength lies in numbers. The buns were wrapped in no time and had three lids.
Fortunately, Aunt Wang had a large steamer at home. She put the buns in the steamer and then placed the steamer on the chicken soup, which allowed her to steam the buns at the same time.
The buns will be ready after steaming for 20 minutes. After the buns are steamed, lift the steamer and put a basin of mushrooms into the chicken soup.
These mushrooms were picked in the woods this morning. In order to pick mushrooms and catch pheasants, the He family and Bai Guoguo all went out.
Fortunately, the effort was worthwhile, the chicken soup with fresh mushrooms became even more fragrant!
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