Xu Milu nodded obediently and continued processing the ribs in her hands.
...
Keep the raw pork ribs dry and use absorbent paper to gently pat them dry to remove any blood. Mince the garlic and slice the two-tone mandolin peppers. Place the ribs in a large bowl, add chopped green onions, light soy sauce, and dark soy sauce, and mix well. Set aside to marinate.
Once the marinating is almost done, take out the ribs that have slightly changed color, place them on a wire mesh, and slowly smoke them over a low flame. During this process, brush the surface of the ribs with honey water little by little.
"Don't be fooled by the simple five characters of this dish; there's a lot more to it than meets the eye! The most authentic way to make it is to use the best fruitwood for smoking, preferably applewood, to slowly infuse the meat with that sweetness. And the fire can't be too high; you just need that smoky flavor to dry out the ribs. That's what makes it good."
As Cui Shengguo spoke, the moisture inside the ribs was slowly rendered out by the roasting, and the excess oil on the surface gradually shrank. At this point, they were almost done.
Add a little shredded ginger, a little aged vinegar, a little soy sauce, a little brown sugar granules, and salt. Then pour in hot water to cover the bottom of the bowl. Put the almost-roasted ribs in to soak, allowing them to fully absorb the sauce. Finally, place them on absorbent paper to remove excess sauce before pan-frying.
Xu Milu used long wooden chopsticks to flip the ribs one by one. After being slow-roasted at a low temperature and soaked in the sauce, the ribs had a bright color with a hint of reddish-brown. After being lightly fried in the pan, the skin turned into a crispy skin. When pressed with chopsticks, the juices inside flowed out and sizzled in the pan.
Seeing that it was almost done, she grabbed a handful of sesame seeds and sprinkled them on top. With a gentle flick of her wrist, each piece of pork rib was evenly coated with white, roasted sesame seeds, making it both beautiful and delicious.
Cui Shengguo was the master, so Xu Milu took the food over and asked him to give his comments first.
He picked up a piece, put it in his mouth, squinted his eyes, savored it for a while, and then smacked his lips.
"The cooking time is good, but the sauce is a bit too bland. You have to adjust the amount of seasoning according to the diners. It's all about finding the right balance. The taste is alright—but unfortunately, the pork these days isn't good quality. It has a very strong, unpleasant smell. Just make do with it."
Xu Milu's heart stirred, realizing that once she activated more system functions, she could bring back not only plants from the Food World, but also some animal ingredients to cultivate.
She tried picking up a piece of pork rib and taking a bite, her expression showing some surprise.
The pork ribs were pan-fried until they developed a slightly hard outer layer. With a gentle bite, they were incredibly dry and crispy. Slow roasting and smoking them over a low flame gave them a unique flavor. When you eat them, they are dry but not tough, and crispy but not mushy.
The sauce inside bursts out when you squeeze it with your teeth. It's rich and slightly salty, but with a hint of sweetness from the brown sugar granules, and the white sesame seeds add a lot to the dish.
If she had a bowl of white rice and some pickled vegetables with it, Xu Milu felt she could eat two bowls.
No wonder it's a home-style dish that's been served at state banquets; it uses the most ordinary ingredients, but the taste and texture are amazing.
As Xu Milu tasted the food, she reflected on her shortcomings. She had only taken two bites when Xiao Tao came in again, head down.
"Boss, someone's looking for you. They say they're from the Forestry Bureau—"
Finally, someone from the authorities invited her for tea?
Xu Milu didn't feel nervous; instead, she felt a sense of relief, as if "it's finally here."
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