An Ning was indeed a little tired. She went to the kitchen to soak the soybeans first, then went back to her room to take a nap. She slept for about half an hour before getting up to prepare dinner. Since she told Gensheng's mother yesterday that she didn't need to come over to cook for the next two days, she didn't come today.
An Ning steamed the rice first, then cleaned the pig's trotters and chopped them into small pieces, preparing to blanch them.
Put the pig's trotters in cold water, add scallion, ginger, star anise, cinnamon, bay leaves and cooking wine, boil over high heat, skim off the foam, and cook for another half an hour before removing and cleaning. After blanching, clean the pot, add oil, add rock sugar and stir-fry until caramel color, then put the pig's trotters in, stir-fry evenly, then add scallion, ginger, star anise, cinnamon, bay leaves and soy sauce and stir-fry evenly.
After stir-frying evenly, An Ning took out his small red clay stove, put the casserole on it, put soybeans and pig's trotters fried with sugar color into the pot, added warm water, and simmered it over low heat.
Because An Dashan didn't like the stewed pig's trotters with soybeans very much, An Ning made a carrot and pork ribs soup after the stewed pig's trotters. About half an hour later, dinner was ready, and the family sat around the table and started eating.
An Ning felt that because she had been eating pig's trotters frequently recently, her skin had become much better and her breasts had become swollen. This familiar feeling made An Ning realize that she might be growing older.
In order to avoid being as flat as in her previous life, An Ning decided to eat more foods that are good for growth. After dinner, An Ning soaked all the ingredients she bought for making Laba porridge, and planned to get up early tomorrow morning to make the porridge.
Nothing happened that night. At dawn the next day, An Ning got up and started to cook Laba porridge. Since the ingredients had been soaked the night before, An Ning put clean water in the pot, put all the soaked ingredients into the pot, then lit the fire and simmered it over low heat.
While the Laba porridge was cooking in this pot, An Ning kneaded some dough and baked a few egg pancakes. She also cut some pickled vegetables, mixed them with sesame oil, and served them on the table.
An Dashan and Gao Shi had never eaten such delicious Laba porridge with so many ingredients. They praised it repeatedly while eating.
An Ning had never made Laba porridge before, but she didn't expect it to be so successful the first time. Since today is Laba Festival, An Ning did not practice martial arts with An Dashan, but planned to make something delicious to celebrate the festival.
After breakfast, An Ning cleaned up the dishes and went to the kitchen to cook lunch. Since An Ning had already made soybean stewed pig's trotters yesterday, she planned to change the method today and make a cold-mixed pig's trotter.
An Ning first cut the pig's trotter into small pieces, put it in a pot with cold water, add scallion, ginger and cooking wine, skim off the foam after the water boils, remove it and wash it for later use. Add pepper, star anise, cinnamon, bay leaves and the blanched pig's trotter into the pot, add water and boil for half an hour. An Ning then adds pepper and chili to hot oil and fries it into chili oil for later use. An Ning also cuts the scallion, ginger and garlic into fine pieces, adds soy sauce, vinegar, salt and freshly squeezed chili oil, stirs well, and stirs well after the pig's trotter is cooked.
After adjusting the seasoning, An Ning cooked another pig head, planning to make a braised pig face. After cooking the pig head, An Ning processed the pig lungs, liver and kidneys, planning to make a dry-fried lung shreds and a hot-fried three-piece dish. These two dishes are An Ning's favorites, and they are always ordered every time she goes to a restaurant. But since she went to the experimental field, she has no time to go to a restaurant, so An Ning followed the tutorial twice and was able to make them almost perfectly.
An Ning first prepared the ingredients for the dry-fried lung shreds. She cleaned the pig lungs, cut them into thin shreds, and put them in a large bowl for later use. She then cut the green onion and ginger into shreds, and the garlic into slices, and put them aside for later use.
After preparing the ingredients for stir-fried lung, start preparing the ingredients for the three stir-fried dishes. First, cut the pork kidney into two halves, remove the white fascia in the middle, then make cuts on the surface and cut into small pieces. Cut the pork liver into small pieces as well. After cutting, wash the liver and pork kidney in clean water. Wash them three times to wash out the blood. Then take out the washed pork kidney and liver, drain the water and put them in a large bowl. Cut the tenderloin into slices of the same size, put them in a bowl together, add salt, cooking wine and starch, mix well and marinate for a cup of tea.
After marinating the pork, kidneys and liver, start preparing the seasoning. Put soy sauce, cooking wine, salt, starch, ginger, garlic slices and red pepper into a bowl, stir well and set aside.
Since it took some time to clean the pig lungs, by the time An Ning prepared everything, the pig head and trotters had been almost stewed. An Ning did not waste any more time, took out the trotters, put them into the prepared sauce, and stirred them evenly.
Then clean the pot, heat up the Laba porridge from the morning, and start cooking. An Ning stir-fried the dry lung shreds first. Add the base oil to the pot, stir-fry the lung shreds, and add the appropriate amount of salt. Because An Ning likes to eat crispy food, she stir-fried it for a while longer, scooped it out and set it aside. Leave a little oil in the pot, add the onion, ginger and garlic and stir-fry until fragrant, then add the pepper and dried chili and continue to stir-fry, then add the stir-fried lung shreds and stir-fry for a while.
Take out the stir-fried shredded lung and start to stir-fry the other three. Put more oil in the pot, put the marinated pork kidney, liver and tenderloin into the pot, take them out after they change color, and drain the water. Leave a little oil in the pot, add the soaked black fungus and bamboo shoots, stir-fry until they are cooked, then pour in the sauce just prepared and continue to stir-fry, stir-fry evenly and serve in a bowl. After the dishes are fried, the pig's head is almost cooked. Take out the pig's head and cut the meat off the pig's head while it is hot, cut it into slices and put it in a bowl, and the meal is ready.
An Ning scooped out the Laba porridge from the pot, and then shouted to the outside of the kitchen: "Dad, it's time for dinner."
An Dashan had smelled the fragrance a long time ago, and it tempted him so much that he couldn't continue working. Since it was all unrushed work anyway, he simply washed his hands and sat in the main room, talking to Gao while waiting for dinner.
Hearing An Ning's shout, she quickly got up and went to the kitchen to help serve the meal. Gao also put down her work and went to wash her hands.
An Ning and An Dashan set the table together. An Dashan also took out the wine he bought in town yesterday. Now An Dashan no longer drinks muddy wine, but drinks higher-grade wine.
As expected, the food cooked by An Ning received unanimous praise from everyone. Gao loved the cold-boiled pig's trotter so much that she ate half of it herself.
An Dashan, on the other hand, had a special liking for the three hot dishes and the stir-fried pork lung. He drank a little wine and got himself drunk. However, he didn't touch the braised pig face, perhaps because he had eaten too much pig head recently and was tired of it.
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