When Wang Xiaolan prepared this lunch, she mainly used steamed dishes based on the elderly man's dietary characteristics due to his bad teeth, and supplemented them with frying, deep-frying and stir-frying.
To make steamed pork with rice flour, he cuts the best pork belly into strips and marinates it with onion and ginger water, cooking wine, salt, bean paste, five-spice powder and other condiments.
Next, she began preparing the glutinous rice flour. She first put the glutinous rice into the pot and fried it until it turned golden brown. Then she poured the glutinous rice into the mortar and pounded it. Finally, she mixed it with homemade spices, poured it into the marinated meat, stirred it evenly, and put it into the steamer.
To make braised pork belly with pickled mustard greens, first marinate the square pork belly with seasonings, then spread a layer of soy sauce on it, fry it in a pan until golden brown, take it out and cut it into slices, put it at the bottom of a bowl, then cover it with the pickled vegetables made by my second grandmother and sprinkle with a little sugar to enhance the flavor.
She placed the dishes in the steamer, and finding there was still room, she made another bowl of pearl meatballs. She then took out a bowl, poured in quicklime water, cracked two eggs, and stirred the eggs into the steamer. She then added some fermented black beans and a small spoonful of chopped chili peppers to the plate of herring.
Put all these vegetables into the steamer and steam them.
She took advantage of this time to prepare the main dish. She placed the cleaned chicken in a casserole, along with ingredients like astragalus root, codonopsis pilosula, ginkgo nuts, red dates, and longan. She placed it on the fire and simmered it slowly.
Then she fried a dish of mackerel and lotus root. She deboned the mackerel, cut it into pieces, and marinated it with a mixture of rice wine, cooking wine, and honey.
Then, while the fish was marinating, she prepared lotus root slices.
After everything is ready, the frying process officially begins. As soon as the first pot of lotus root sticks comes out of the wok, its tempting aroma rises like a wisp of smoke, quickly filling the whole house.
At this time, the aroma of the dishes in the steamer also mixes in, like a beautiful symphony, interweaving and blending in the air.
The rich aroma of the food seemed to have life, passing through the crack in the door and drifting outside. They hovered over the village, dancing lightly like a group of cheerful elves.
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