Chapter 31: Fragrant Braised Pork Belly

Jiang Rou fried two eggs in one breath.

Then place the golden and crispy eggs on a cutting board and cut them into small pieces.

There was still a little cooking oil left over from frying eggs in the iron pot.

Jiang Rou used this oil, added a little shredded ginger, and simply stir-fried it.

Pour in two large bowls of water and the eggs cut into small pieces.

Cover the pot and wait for the water to boil.

During this time, as the eggs are boiled in the water, the soup will gradually become thicker and turn milky white.

It's like soup.

After the water boils, you can add the soaked kelp.

Continue to simmer for another five minutes, add two drops of sesame oil before serving, and it's done. (Photo)

The green wakame, the crispy golden eggs, and the milky white soup blend perfectly together.

Not only is the color bright, but the fragrance is also alluring.

…

Finished making simple stir-fried vegetables and kelp egg soup.

Then, comes the highlight of tonight.

——Braised pork belly!

Jiang Rou cut off one-third of the pork belly, tied the remaining two pounds of pork belly to a rope, and hung it on the roof of the kitchen.

It is early spring and the weather is not very hot yet.

It is still possible to preserve pork in a ventilated and cool place.

If the weather gets hot, you won't be able to do this.

A whole piece of pork belly, three layers of fat and three layers of lean, fat and lean are evenly distributed, quite standard.

Moreover, pork in that era was slaughtered on the spot. There was no refrigeration technology, so there was no such thing as frozen pork.

The pork is especially fresh.

There is no need to blanch to remove impurities.

Jiang Rou was craving for this authentic local pork.

Cut the pork belly into mahjong-sized pieces.

Take small pieces at a time and set them aside for later use.

Then prepare green onions, ginger and garlic, which are also essential.

besides.

Jiang Rou also needs rock sugar, bay leaves, cinnamon and star anise.

She couldn't buy these in the supply and marketing cooperative, so she could only buy them from Taoduoduo Mall.

Fortunately, these things are not expensive, otherwise her two hundred yuan would not be enough.

After everything is ready.

Jiang Rou washed the pot again and lit the fire.

The next step is called frying sugar color.

This is the most difficult and also the most important step in braised pork belly.

Heat cold oil in a pan and add a handful of rock sugar.

Jiang Rou took the spoon and slowly stirred the rock sugar and cooking oil.

As the temperature rises, the rock sugar will slowly begin to melt and turn into transparent syrup.

In the beginning, syrup is syrup and cooking oil is cooking oil.

The two liquids of different textures did not mix together.

During this time, keep slowly turning the spoon in circles to stir.

gradually.

The syrup and cooking oil begin to blend slowly.

Then bubbles started to come out one by one.

It starts with small bubbles and then gradually becomes larger bubbles.

The originally transparent syrup gradually turned into a crispy date red color.

At this time.

The most difficult thing to grasp is the heat.

If the time is too short, the sugar color will be too light and will not form the attractive soy sauce color when wrapped around the pork.

If left for a long time, not only will the color of the sugar become darker and uglier, but it will also taste bitter, like burnt sugar.

The right temperature in between all depends on the chef's years of experience.

Jiang Rou knew the sugar color was ready just by smelling the aroma and looking at the bubbles.

She quickly poured the cut pork down.

Then keep stirring.

During this period, speed must be fast.

First, it keeps the sugar color at the right temperature and prevents it from burning.

Secondly, it is necessary to ensure that each piece of pork is coated with a thin layer of fat syrup to present a nice color.

After completing this step, you can add the chopped onions, ginger, garlic, various prepared spices, and soy sauce.

Continue to stir-fry for a short while.

Then add water and stew it.

The amount of water added must be large enough to cover all the pork.

Jiang Rou took some firewood from the stove and turned it down to a low fire.

In the covered iron pot, the sound of boiling water gurgling could be heard all the time.

This gurgling should continue for an hour.

Jiang Rou was finally able to take a break.

She walked out of the kitchen and glanced at the sky. Gradually, she could see dark clouds sinking down, as if it was going to rain.

There were also voices of my sister-in-law shouting all around.

"It's going to rain, hurry up and collect the clothes! Collect the clothes!"

That's how it is in the compound, neighbors help each other.

If no one is at home and you are drying your clothes, someone will come in and help you collect them.

Jiang Rou collected all the clothes and bed sheets that were drying in the yard, brought them back to the room, and tidied them up.

Wait till the time comes.

When Jiang Rou walked into the kitchen again, she could already smell the rich aroma of meat in the air.

She opened the lid of the pot, and the gurgling sound of the boiling water became louder.

As the rich gravy boils, pieces of pork have been dyed with tempting colors and absorbed the soup.

Jiang Rou took the chopsticks and spoon, first took a sip of the salty soup, and then sprinkled a little salt.

Then she scooped out the spices she had added earlier from the gravy.

Jiang Rou turned around, came to the stove, and threw the spice residue into the fire.

disappeared without a trace.

Perfect!

Jiang Rou added some more firewood to the stove, and the small fire turned into a big fire.

Cook over high heat until the sauce thickens.

As the steam disappeared little by little, the gravy gradually decreased and became thicker, hanging glisteningly on each piece of pork.

Remove from the pan and place on a plate. (Photo)

A bowl of brightly colored and fragrant braised pork belly is ready.

Each piece can bounce like a duangduang when you clip it together.

…

When the meal is served.

Zhou Chongshan is back.

He not only came back alone, but also brought Zhou Xiaochuan and Zhou Xiaohua back with him.

"You guys are back."

Jiang Rou heard footsteps, walked out the door, and spoke to the man and two children.

The three people who just came in.

The instant you smell the rich aroma in the air, it stirs your appetite and the gluttons in your stomach start to growl.

Zhou Chongshan couldn't help but swallow his saliva.

Not to mention two children.

The black eyes stared straight at Jiang Rou.

It was as if Jiang Rou was that piece of fragrant pork belly.

Zhou Xiaochuan licked his dry lips and frowned.

[Just wait and see! That woman will never share the pork with you, not even a piece! This is the stepmother!]

Those sharp and harsh words are still ringing in my ears.

Zhou Xiaochuan smelled the fragrance and looked at Jiang Rou with eyes that became quite puzzled and suspicious.

Could it be that...

Is she willing to share her meat with them?

That's because dad is here, she must be trying to pretend to be a good person in front of dad!

Zhou Xiaochuan thought gloomily.

Jiang Rouze spoke again.

"What are you standing there for? It's time to eat. Go wash your hands and come inside to eat. We're having braised pork belly tonight, so eat more later."

When Zhou Xiaohua heard that there was meat to eat, her round eyes twinkled even more.

The little girl held her brother's hand and took small steps with all her strength.

Brother! Wash your hands! Wash your hands!

Wash your hands! Eat meat!

Under Jiang Rou's training, the little girl has gradually started to pay attention to hygiene and knows to wash her hands before eating.

Zhou Xiaochuan staggered when his sister pulled him, and he quickly stabilized himself.

They both went to wash their hands.

Zhou Chongshan stared at Jiang Rou with his dark eyes, looking at the hair falling on her forehead.

Said sincerely.

“You’ve worked hard.”

…

A few minutes later.

The four of them sat in a tidy room, in front of them was a clean dining table with two dishes and a soup placed in front of them.

Verdant vegetables, shiny pork belly, and fragrant kelp and egg soup.

Not only does it smell tempting, it also looks and smells delicious.

It makes me want to eat more.

In addition, there is white rice!

Speaking of white rice, Jiang Rou blushed in embarrassment.

"I'm still not very familiar with that stove. I accidentally cooked it for a little too long, so the rice is a little dry. When you eat later, drink more soup."

She is a food blogger, but she failed miserably in making rice.

No one would believe it if I told them.

When Jiang Rou was serving the rice, she put the softest part in the center of the rice into the serving bowl for Zhou Xiaochuan and Zhou Xiaohua, letting the two children eat.

In her and Zhou Chongshan's bowls, there was rice and some hard hot pot crusts.

Zhou Chongshan took a quick glance and noticed these small details.

Feeling Jiang Rou's thoughtfulness towards the two children, his eyes couldn't help but soften.

He said gently, "Let's eat."