Chapter 53 Dongpo Pork
"This is a capybara." Tu Rongrong answered the audience's questions while cutting the pork belly she needed.
Tu Rongrong had no idea what kind of pig this was, but the hunter who sold it to her had introduced it to a capybara. A water-attributed wild boar, its attack power wasn't great, but wild boars are naturally thick-skinned and have sharp fangs, so its attack power is still quite good.
Of course, this is for ordinary people. For people with special abilities, the attack power is not that good. Tu Rongrong originally placed an order for pork, and after the hunter accepted the order, he chose capybara pigs, which have tender meat and not too high attack power.
"Capybara meat is relatively tender, so I chose this type of pig," said Tu Rongrong. "Today we're making Dongpo pork, and the leftovers can be made into other dishes."
Of course, it is impossible to cook more than a thousand pounds of pork in one meal, so Tu Rongrong cut off all the pork belly and ribs and then put the remaining pork away.
"Today we're making Dongpo pork and sweet and sour spare ribs."
The main ingredients for Dongpo Pork are pork belly, green onions, sugar, Shaoxing wine, ginger, and soy sauce. Tu Rongrong already had these ingredients in her space, so she didn't worry about what she might take out. Space buttons were common in the interstellar world, so she could just take things from her space without any hesitation.
Tu Rongrong washed the pork belly again and placed the ingredients on the counter. She boiled a pot of water on the coal stove. Because the fire was strong and there was not much water, it boiled quickly.
Tu Rongrong cut the pork belly into square pieces and put the cut pork belly into boiling water. She cut two slices of ginger and put them in to cook together. After the water boiled again for three minutes, Tu Rongrong took out the meat, rinsed it with cold water to remove the blood foam, and set it aside for later use.
Place a bamboo grate on the bottom of the large casserole, add green onions and ginger, place the pork skin side down, add sugar, soy sauce, Shaoxing wine, and green onion knots, cover the pot, then wrap paper around the casserole, bring to a boil over high heat, cover and seal, then simmer over low heat until crispy.
After removing the casserole from the heat, skim off the oil, put the meat skin side up into a clay pot, and steam over high heat until the meat is crispy and tender.
After putting the Dongpo pork into the steamer, Tu Rongrong prepared to make the remaining sweet and sour spare ribs. She chopped the ribs into pieces, about five or six centimeters long.
Boil water in a pot and put the ribs in cold water.
While waiting for the ribs to boil, Tu Rongrong chopped the ginger and cut the green onions into sections. A little later, the pork ribs were also boiling. Tu Rongrong picked up the ribs, rinsed them, and placed them in a bamboo basket to drain.
Tu Rongrong changed the wok, put some oil in it, put a few pieces of rock sugar in it and melted the sugar. Then she poured the ribs in and stir-fried them until the syrup fully coated the ribs.
Add the scallions and ginger and stir-fry. Add the light soy sauce, dark soy sauce, rice vinegar, and cooking wine and stir-fry until the ribs are colored. Then add a little water to cover the ribs. Add the star anise, cover, and simmer.
It will be ready after simmering on low heat for about fifty to sixty minutes. Tu Rongrong looked at the large steamer that was steaming fifteen clay pots, then looked at the large portion of sweet and sour pork ribs in the large wok, and then prepared to make other dishes.
Today's main ingredients are Dongpo pork and sweet and sour pork ribs, so Tu Rongrong plans to keep the other dishes simple.
Tu Rongrong was going to make some braised bamboo shoots. Since the bamboo forest wasn't too far away, there wasn't a shortage of them. The bamboo forest was huge. Tu Rongrong had Tu Che check it out, and it was estimated to be several hundred acres.
There is no need to worry about not having bamboo shoots to eat in such a large bamboo forest. Today, Tu Rongrong asked Tu Che to pick some bamboo shoots for her from the bamboo forest while he was supervising the construction robot building the house.
Tu Che did not disappoint Tu Rongrong and brought back ten bamboo shoots for her. Tu Rongrong happened to use the tips of these bamboo shoots to make braised bamboo shoots in oil.
Tu Rongrong broke open the skin of the bamboo shoots and washed them clean. She put the bamboo shoot tubes aside, leaving only the tips of the shoots. She then cut them into sections and blanched them in boiling water to remove the astringency of the bamboo shoots.
Heat oil in a hot pot until it is five layers hot, then add the bamboo shoots and fry until golden brown. Remove and drain the oil. Leave a little in the pot, add cooking wine, soy sauce, sugar and appropriate amount of water, bring to a boil, skim off the foam, add the bamboo shoots and simmer over low heat for about five minutes.
After five minutes, reduce the heat to high and cook until the sauce thickens. Add a little MSG for seasoning, drizzle with sesame oil, stir-fry for a few times and serve.
After making the braised bamboo shoots, Tu Rongrong decided not to turn on the stove and planned to make spicy cucumbers.
I picked a few cucumbers, washed them, cut them into sections, and fluffed them with a knife. I salted the cucumbers for ten minutes, rinsed them in cold water, and squeezed out the moisture. I minced the garlic and chili peppers.
Add minced garlic and chili to the cucumber and mix evenly. Add sugar and vinegar and marinate for two minutes. After it is flavored, drizzle with sesame oil.
After Tu Rongrong prepared the dishes, the rice was almost cooked. She had found some rice cookers for sale while surfing the Internet. Although they didn't have many functions at first, Tu Rongrong was very satisfied.
At least the rice cooker has the functions of cooking rice, making soup and boiling water, so now she uses the rice cooker to cook rice.
Although many people think that cooking with firewood is more fragrant, Tu Rongrong does not have such high requirements - for people with poor cooking skills, no matter how they cook, the food will not taste good, and for people with good cooking skills, simple cooking will make the food taste good.
Tu Rongrong didn’t think she could cook particularly delicious rice using an electric rice cooker, she was just lazy - that’s all.
Tu Rongrong saw that the meal was almost ready, so she went to see how the Dongpo pork and sweet and sour spare ribs were.
The juice from the ribs is almost absorbed. When you think it's almost done, thicken the sauce and serve it on a plate.
The Dongpo pork was almost ready, so Tu Rongrong printed out the portion for her family of three and placed it on the table, then enabled the audience to also taste the sweet and sour spare ribs and Dongpo pork.
Well, she only took out one can of Dongpo pork, and the rest can be steamed for a while.
"Okay, now let's try the Dongpo pork and sweet and sour pork ribs." Tu Rongrong said with a smile.
"Uncle Che—it's time to eat." Tu Rongrong called Tu Che, who was still working on the construction site, to come back and eat. She also said to her sister, who had just obediently helped her light the fire, "Yuanyuan, wash your hands and eat."
[Ah ...
【Sweet and sour spareribs are sour and sweet, delicious.】
[Slurp, slurp, the Dongpo pork is so soft, the skin is really soft, so delicious.]
【Sweet, soft and delicious! 】
[Ahhh, this cucumber is so crisp, sour and spicy, very appetizing.]
[Eating spicy cucumbers and Dongpo pork at the same time is very appetizing and delicious! ]
[Ahhhhhh, Dongpo pork is really delicious. Even though it's hot, I can't bear to spit it out.]
[Wow, pork is so delicious? ]
[Ah, sweet and sour pork ribs smell so good, I love sweet and sour pork ribs! ]
I love Dongpo pork! I love the goddess Rongrong!
(End of this chapter)
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