Cut the pork tenderloin into strips and marinate it with seasonings.
Because the method is similar to that of sweet and sour pork, Ling Miao directly assigned the task of preparing the fermented vegetable broth to Susan.
The other person's wrist was steady, and the amount of starch they grabbed was precise. Ling Miao glanced at it briefly and was satisfied.
While she prepared the fermented vegetable broth, Ling Miao took the opportunity to prepare the sweet and sour sauce.
Because she didn't have tomato sauce, she opted for the old-fashioned method.
The traditional sweet and sour pork tenderloin is crispy, rich and flavorful without being greasy, with a sweet and sour taste. It is just as delicious even without the addition of ketchup.
In my past life, many people also loved to eat food prepared in the old-fashioned way.
However, with the development of the times and the convenient use of ketchup, the sweet and sour sauce used in restaurants on the streets and alleys is now made by directly adding ketchup for seasoning.
Ling Miao also tasted the original method by chance in an old shop at the end of a street.
Actually, the taste is similar to sweet and sour pork, but after careful consideration, you'll find that...
The sweet and sour pork is crispy, with an overall sweet and sour flavor and a hint of balsamic vinegar.
Sweet and sour pork has a slightly glutinous texture. Although it is also deep-fried, it still retains a bit of moisture.
Its sauce is also a bit more than that of sweet and sour pork. Sweet and sour pork is coated with a thin layer of sauce, giving it a light honey-colored sheen.
The sauce for sweet and sour pork is a deep reddish-brown, rich in color and thick and creamy. When coated with this sauce, the pork, which was originally fried to a golden brown, instantly turns a vibrant red.
The rich sauce clings to the pork tenderloin, sprinkled with white sesame seeds—it smells absolutely delicious.
You can tell just by looking at the twins.
Not only the two of them, Susan was also drooling. She looked at the freshly cooked sweet and sour pork with longing, "Can I have a bite?"
Ling Miao laughed at the sight, turning her head to indicate the contents of the pot.
"There was some left in the pot."
"Yay!"
The group scattered like birds and beasts, and began to surround the pot.
The area around the pot was packed with people, even though there were only a few people, it looked like a huge army.
They jostled and crowded together, eagerly reaching out with their chopsticks to grab the few remaining sweet and sour pork pieces in the pot.
"Hey, don't push!"
"Who stepped on me!"
"It's so delicious!"
Three different voices rang out in the kitchen.
When Rella came in carrying the ingredients, she was met with three satisfied and content faces.
The son's face was still smeared with dark red sauce, and both of them stuck out their tongues to lick the traces that had fallen onto their lips.
He would occasionally lick the taste off his fingers, and finally meet his mother's eyes.
Rella glared at him: "You didn't leave a single thing for your old mother?"
The twins looked away shyly. "We did want to keep it..."
It was so delicious that I finished it before I knew it.
When Rella saw the meaning in her son's eyes, she almost burst into tears.
Those two heartless little brats, sob sob sob.
I've wasted my time spoiling them.
"Alright, alright, I've left you two bites here."
Susan walked up to her and patted her on the shoulder.
Rella hugged her tightly, "You're the best."
After saying that, she glanced sideways at the twins, "Hmph, unlike some people."
The twins rushed over and pulled their mother to sit on a bench. One of them massaged her shoulders, and the other massaged her legs.
Ling Miao couldn't help but laugh out loud at his ingratiating and fawning manner.
It's so hilarious!
She laughed and shook her head, remembering the bear cubs' request, and took out a few well-preserved bamboo shoots from the food storage room.
It looks a little wilted, but overall it is well preserved.
These are bamboo shoots that she dug up in the forest before. Because there weren't many left, she hadn't used them to make new dishes.
Let's treat this as a little extra training for the kids.
Ling Miao stroked her chin, a sly glint in her eyes.
Let's make stir-fried bamboo shoots with pork.
A smile appeared on her lips; she was using the bamboo shoot for two purposes.
Not bad either.
Oh, and pickled bamboo shoots too.
The pickled bamboo shoots are almost ready.
Thinking of pickled bamboo shoots reminded her of the pickled chicken feet she still had in the jar.
There were also other jars of pickled vegetables.
Judging by the time it takes, everything should be ready by now.
We can eat salted duck eggs tomorrow!
Now, let's serve a new dish.
Nice!
As she thought about it, her hands worked quickly and efficiently, peeling the bamboo shoots.
Slice it and blanch it in boiling water to remove the bitterness.
Actually, the best pairing for bamboo shoots is cured pork.
The rich aroma of cured meat, the slightly rendered fat on the pork belly, the translucent fatty parts with their light brown color, all complemented by the crispness of the spring bamboo shoots...
The collision of oils and spring brings out the most beautiful flavors.
Not only spring bamboo shoots, but winter bamboo shoots are the same.
In my past life, a pot of hot stewed cured pork with bamboo shoots was an extremely delicious and satisfying dish to enjoy with rice on a winter's day.
However, Ling Miao didn't have any cured pork on hand, so she temporarily used pork belly instead.
Bamboo shoots have a high oil requirement; if there isn't enough oil, the bamboo shoots will taste extremely astringent. Therefore, they are often paired with fatty meats.
The sizzling sound of the rendered fat effectively relieved the dryness of the bamboo shoots.
The bamboo shoots, soaked in lard, glistened with a slightly shiny sheen and were incredibly fragrant.
Slurp—
Just thinking about it is unbearable.
The blanched bamboo shoots are light in color, a pale yellowish-green with white showing through. The inside is as white as tender jade, while the outside is lightly tinged with egg-blue, creating a rich and soft color scheme.
Slice the pork belly and fry it in a pan to render out the excess oil.
The tender, pinkish-white pork belly shrinks and hardens as it is fried in oil, turning into a light golden brown.
Ling Miao poured in the blanched bamboo shoot slices.
The bamboo shoots absorbed the oil, and the oil in the pot was visibly reduced by half. In an instant, the rich, savory aroma of the oil, along with the delicate fragrance of the bamboo shoots, wafted all the way to the dining room through the half-open kitchen door.
"It smells so good."
"Yeah, I wonder what the store manager is up to this time."
"They're definitely going to be serving new dishes again, hehehe."
"It smells so good, like meat."
"This is absolutely delicious pork belly."
A burly-looking man stood up and patted his chest to make a promise.
"I am a wolf, and few can match my sense of smell."
"This is absolutely top-quality pork belly!"
Upon hearing this, the restaurant erupted in commotion.
Everyone's eyes converged on the kitchen, staring intently as if they wanted to pierce through the thick walls.
Ling Miao was unaware of the commotion caused by the stir-fried bamboo shoots with pork.
She stood by the wok for a long time, stirring the food, and had grown accustomed to the smell.
Even the people around them had gotten used to it, although they still occasionally glanced into the pot.
But compared to diners outside, they were already quite restrained.
Rella sniffed, the vegetables she was washing wilting from time to time as she rubbed them.
"Miaomiao, can I have a couple of bites later?"
Ling Miao nodded helplessly, "Why are you all still so greedy?"
"Isn't it because your cooking is delicious?"
Susan jokingly leaned closer, her gaze falling on the pot.
The tender bamboo shoots were stained with a dark brown color, which, combined with the fried pork belly slices, created a visually appealing dish.
Not to mention the constant steam rising from the rooftops, mingling with the delicious aroma of meat that fills your nostrils.
This smells amazing.
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