Place the large earthenware pot in the charcoal fire to simmer, and then cut off a large piece of meat from the portion of pork you were allocated.
Ning Jing specifically asked the butcher to cut the pork belly for her, and the butcher had no objection to Ning Jing's request.
After all, the people who go to divide the meat basically ask for more fatty meat so they can render lard.
Few people crave pork belly and spare ribs.
The large piece of meat that Ning Jing cut off was five-layered pork belly.
The closer to the belly of this pork belly, the less fat there is; the lean and fat meat alternate in layers.
The area near the spine is basically divided into two layers, with a large, one-inch-thick section of fat underneath.
Therefore, Ning Jing was cut horizontally in the middle.
Set aside the fatty part, the one closest to the spine.
Cut the five-layered pork belly into squares, each about three centimeters wide and long.
Just like with the pork belly, blanch it first, then add some oil and a few rock sugar pieces to melt. When small bubbles appear, put the blanched pork belly in and start stir-frying to color it.
Only after the coloring is complete do they begin to add other ingredients.
After placing the meat in the pot, pour in boiling water until it just covers the meat, then start cooking it over high heat.
After bringing it to a boil, turn off the heat and simmer over low heat.
While stewing the pork belly, Ning Jing scooped out two large spoonfuls of cornmeal and started making corn pancakes.
This cornmeal was ground using a processing machine obtained through the system; it's very fine.
They quickly made fist-sized cornbreads, opened the lid of the pot with stewing meat, and stuck the cornbreads around the edge of the pot.
I'll stir-fry some vegetables and steam a bowl of egg custard; this is for the children.
As for Fu Hongxing, Ning Jing planned to marinate the sliced pork liver first, then take out an earthenware pot, rinse the newly harvested rice from this year, and start cooking porridge.
When the porridge starts to bloom, pour the pork liver that has been marinated for half a day into the earthenware pot and cook it.
The pig liver was cooked quickly, but we weren't in a hurry to eat it; we let it simmer for another half hour.
Half an hour later, add a handful of chopped scallions, stir well, and let it simmer for a while longer. Only then is the pork liver congee truly ready.
"Sister-in-law, it smells so good!"
"Auntie, we're back!"
Before Ning Jing could go to the Zhao family to pick them up, the twins, Xiao Ying and Xiao Lian, ran in from outside the courtyard.
Following behind them was Xiao Feng, whom Ning Jing had originally asked to watch over Fu Hongxing.
When Xiaofeng saw Ningjing, she said shyly, "Uncle said that Auntie has cooked dinner and asked me to go and pick up Uncle, Auntie and my sisters to eat together."
Ning Jing listened and nodded with a smile.
"Look at my memory, I was in such a hurry to cut the meat that I forgot about this."
Your uncle was very thoughtful. These past few days, they've had the Zhao family help look after everything. Now that we're back, we really should have brought them back sooner.
I made some pork belly; take a bowl of it to your Aunt Guihua later.
After saying that, Ning Jing put the earthenware pot containing the pork liver porridge aside, took out a large bowl, filled it with a lot of water, and put it in the basket to prevent Xiao Feng from burning her hands by holding the bowl. She then had Xiao Feng carry the basket to deliver the porridge to the Zhao family.
Xiao Feng answered crisply, quickly took the basket, and headed towards the Zhao family's house.
The remaining four children stared intently at Ning Jing's every move.
His nose was twitching, and he was practically drooling from the corners of his mouth.
"You guys, if you want to eat something good, go and set up the tables and chairs first."
We'll eat when everyone gets back.
Seeing the children's greedy expressions, Ning Jing chuckled and said.
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