Chapter 96 Fish-flavored Shredded Pork [Update 1]
"This is a secret braised pork knuckle, nine-turn large intestine, stir-fried pork loin with green peppers, herbal pork rib soup, garlic pork, Chinese cabbage soup, chicken broth, and oil-soaked Chinese cabbage. A total of seven dishes and one soup."
"Emmm... seven dishes and one soup, it doesn't sound right. How about I make two more dishes, making it nine dishes and one soup?" Tu Rongrong counted the dishes she made and thought that this wouldn't work.
Seven dishes and one soup didn't seem to meet the standard for a banquet. She didn't know, but she still planned to make two more dishes, making it nine dishes and one soup, to make it perfect.
"These are all Hunan dishes. Now I'm going to make a Sichuan dish called Fish-flavored Shredded Pork." Tu Rongrong thought for a while and said. In fact, sometimes she couldn't tell the difference between Hunan and Sichuan cuisines, after all, they were both spicy dishes.
Of course, some Hunan and Sichuan dishes are not spicy, but Tu Rongrong is not a real native of the Sichuan and Hunan regions after all, and she did not study cooking seriously, so she does not know much.
[Goddess, what do you mean by Hunan and Sichuan cuisine? Is that the cilantro we ate before? The one with the indescribable flavor?]
What do Hunan cuisine and Sichuan cuisine mean?
"Hunan cuisine refers to a province in ancient China called Southern Hunan Province, and the cuisine of that province is called Hunan cuisine."
"As for Sichuan cuisine, it's also a province in China, adjacent to Xiangnan Province, called Western Sichuan Province. Sichuan cuisine is the local cuisine of Western Sichuan Province. In the 21st century on Earth, Sichuan hot pot became popular throughout China and even spread to other countries."
"The cuisine from these two provinces is quite spicy. Of course, not all of it is spicy. For example, garlic pork and Chinese cabbage in soup are not very spicy either."
"There's another very famous dish in Sichuan cuisine called boiled cabbage, which is similar to cabbage in soup, but a little more refined and not spicy."
What is the cuisine?
[There are Sichuan and Hunan cuisines, but are there other cuisines?]
What other cuisines are there?
"Now, let's make two Sichuan dishes, one is shredded pork with fish flavor, and the other is stir-fried green beans, which are just two dishes, one meat and one vegetable." Tu Rongrong said to the audience while washing the pork tenderloin and cutting it into shreds.
"After asking about Sichuan and Hunan cuisine, what other cuisines are there?"
"China is famous for its eight major cuisines: Sichuan, Hunan, Shandong, Cantonese, Anhui, Jiangsu, Zhejiang, and Fujian."
"These eight cuisines represent the local specialties of eight provinces in China: western Sichuan, southern Hunan, eastern Shandong, eastern Guangdong, Huizhou, eastern Jiangsu, eastern Zhejiang, and southern Fujian."
"Of course, in addition to the eight well-known cuisines, there are other cuisines. For example, the pheasant stewed with mushrooms we made before? Actually, ours is not that authentic. The authentic one should be the chicken stewed with mushrooms from Northeastern cuisine, which is a very homely dish."
After Tu Rongrong cuts all the meat into shreds, he marinates it with cooking wine, black pepper, water starch and light soy sauce.
While marinating the shredded pork, take out the carrots, wash them, peel them and cut them into shreds for later use. Remove the stems and seeds of the green peppers, wash them and cut them into shreds.
"Apart from that, there's Beijing cuisine, which is the cuisine of Kyoto, the capital of China. I think the most representative dish is BJ roast duck." Tu Rongrong introduced while shredding carrots and green peppers.
"Perhaps you don't know that when we Chinese refer to ourselves, most of us call ourselves 'big foodies'. This is because we Chinese are very good at eating and we are very capable of eating."
"Many animals that arrived in China were originally invasive species, but were eaten by the Chinese and became protected species. They can only survive through artificial breeding. So, we Chinese love to eat them and we know how to eat them. What do you think?"
"There's a saying in China that's been around for many years: 'Food is the most important thing for the people.' So for us Chinese, eating is the most important thing."
Tu Rongrong cut the carrot and green pepper shreds and put them on a plate for later use. Then she took out the garlic, peeled and sliced it, washed the green onion and ginger, and cut them into shreds for later use.
【A country of big foodies...】
[The Chinese people are truly amazing for being able to eat a species to the point of extinction.]
[Ahhh, I also want to live in China during the Earth era.]
There are endless delicious foods there, it's really wonderful.
"Okay, now let's make the fish-flavored shredded pork. To make it easier for you to follow, I will teach you how to make it using a microwave." Tu Rongrong said immediately.
Pour two tablespoons of vegetable oil into the microwave box, add shredded ginger and garlic slices, mix well, and put it in the microwave on high heat for one minute.
Take out the shredded ginger and garlic slices, add the pork tenderloin, shredded carrots, shredded green peppers, shredded green onions, add the Pixian bean paste, sweet noodle sauce, vinegar, and sugar, mix well, put it in the microwave again, and cook on high heat for 4 minutes.
"Here, a dish of fish-flavored shredded pork is ready." Tu Rongrong opened the microwave oven, took out the fish-flavored shredded pork and put it on a plate.
[Goddess, please don't make fun of me. I didn't see you release the fish.]
[Yes, can fish be eaten too? ]
[Don't think I don't know what fish is. Your fish-flavored shredded pork doesn't contain any fish.]
[Goddess, you are lying! ]
"Fish-flavored shredded pork doesn't mean fish and pork are made together. Fish-flavored is a flavor, a taste. Just like sweet and sour spareribs or sweet and sour pork tenderloin, it's a flavor."
"Okay, next we'll make the stir-fried green beans." Tu Rongrong put away the fish-flavored shredded pork and prepared to make the green beans.
Wash the green beans, cut them into sections, blanch them and remove them from the heat.
Heat the oil in a pan, add the green bean segments and stir-fry until the skin becomes wrinkled. Remove and set aside.
Heat oil in a pan, add minced pork and stir-fry until cooked. Heat the remaining oil, add dried chili segments, Sichuan peppercorns, chopped green onions, minced garlic, and minced ginger and stir-fry until fragrant. Add cooking wine, then add bean paste, green beans, minced pork, and sprouts. Add salt and MSG to taste and continue to stir-fry for a while.
"Okay, now our banquet is ready." Tu Rongrong announced after putting the stir-fried green beans on a plate.
[Ahhhhh, can I eat now? ]
[Ahhh, goddess, we've been waiting for hours, can we eat now? ]
[Goddess, Goddess, I love you so much! ]
[Can we eat now? We've been waiting for hours. Can we finally eat now?]
After Tu Rongrong was ready, she took away the food boxes containing the various dishes and soups she made, and asked Tu Che and Tu Yuanyuan to help bring the staple food. They chose to eat in the pavilion in their new home.
There is also a pavilion built in the yard of Tu Rongrong's new home. It must be a very wonderful feeling to eat in the pavilion surrounded by various flowers.
[Goddess, where are we going? Isn't it time for dinner?]
[Goddess, we agreed to celebrate your move to a new house? Why haven't you started eating yet?]
[Goddess, I'm so hungry. I really want to eat. Why haven't you eaten yet? ]
[Goddess, where are you going? Aren’t you going to eat yet?]
[Goddess, Goddess, look at me, where are we going? Aren’t we going to eat?]
(End of this chapter)
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