In a separate pan, sauté minced garlic and ginger until fragrant, then add the shredded chili peppers.
The chili peppers curled into small trumpet shapes in the hot oil, releasing a strong spicy aroma. Lin Li quickly poured in the shredded meat and cilantro stems, and the iron spatula and iron wok collided with a crisp sound.
Finally, drizzle with sauce, sprinkle with cilantro leaves, stir-fry briefly, and then plate.
The vibrant green cilantro, bright red chili peppers, and snow-white shredded pork are piled high on the plate, with sauce dripping down the lines of the pork, releasing a fresh and spicy aroma that makes one's mouth water.
Twice-cooked pork with roasted peppers is the main dish today, and Lin Li specially chose pork belly with skin on.
The meat is cooked perfectly in boiling water until it can be easily pierced with chopsticks, then taken out and left to cool on a cutting board until it is no longer too hot to handle.
She held the knife firmly and cut down, the slices of meat, alternating between fat and lean, were as thin as paper, with slightly curled edges.
She placed the green and red peppers on the coal stove to roast, and their skins gradually charred and bubbled.
She dipped the fruit in cold water with chopsticks, then gently peeled off the charred skin with her fingertips, revealing the tender green flesh inside, and the spicy aroma immediately filled the air.
When the iron pot started to smoke, she poured in the slices of pork belly.
As the oil sizzles and seeps out under the high temperature, the slices of meat slowly shrink into lamp shapes, with the edges roasted to a golden and crispy color.
She scooped out the excess lard, leaving only a little oil at the bottom, and threw it into the fermented soybean paste to stir-fry until the oil turned red.
As the aroma of the sauce mingled with the splattering oil, she poured in slices of meat and chunks of chili, tapping the side of the wok with a spatula to coat each piece of meat with the glossy red sauce.
Finally, sprinkle in some chopped garlic sprouts; the aroma of green garlic mingles with the fragrance of meat and sauce, making it even more intense.
The slices of meat were placed on the plate with a trembling motion. The fat was translucent, the lean meat had soaked up the sauce, and the green peppers had wrinkled tiger-skin patterns. It looked so appetizing.
The key to a delicious hot and sour shredded potato dish is its crispness, so Lin Li chose yellow-skinned potatoes.
She sliced the potatoes into thin slices, then arranged them into thin strips, and soaked them in clean water, rinsing them repeatedly until the water became clear.
The drained potato shreds gleamed white under the light.
She poured some sesame oil into the pot, sautéed Sichuan peppercorns and dried chilies until fragrant, and then added shredded potatoes before the chilies turned black.
As the spatula flipped the potatoes quickly, they bounced in the hot oil, making a soft crackling sound.
She poured vinegar around the edge of the pot, and with a "sizzle," the sour aroma exploded instantly, mixed with the spiciness of chili peppers, hitting her nostrils.
Finally, sprinkle with minced garlic and cilantro. When plated, the potato shreds are distinct and coated with bright red chili oil, making them look incredibly appetizing.
When making the winter melon soup, Lin Li cut the winter melon into slices half a centimeter thick.
She added water to the clay pot, threw in a few dried shrimp, and turned the heat up high. The water quickly boiled.
The winter melon slices immediately became translucent after being put into the pot. She sprinkled some dried shrimp, drizzled some sesame oil, and finally sprinkled chopped green onions on top.
The white soup is topped with bright green scallions and winter melon slices, and the steam carrying the sweet and savory aroma of seafood fills the air.
The kitchen was now filled with various aromas, and the dry pot ribs were bubbling in the casserole.
The ribs were stewed until tender and falling off the bone, the sauce was thick and glossy, and each piece of meat was coated with sesame seeds and chopped cilantro.
The cilantro and shredded beef are a vibrant mix of red and green, with the beef glistening with oil and coated in sauce.
The twice-cooked pork, with its alternating layers of lean and fatty meat, trembled slightly on the plate.
The shredded potatoes are tangy, spicy, and refreshing.
The winter melon soup is light and refreshing, with a faint aroma of scallions.
Lin Li took off her apron, wiped her hands, looked at the steaming food on the table, and shouted loudly out the window.
"Dinner's ready, everyone come and serve the dishes."
"Coming right up~~~"
A cacophony of responses, both loud and soft, filled the air. Soon after, an adult and two children rushed into the kitchen, took a deep breath of the aroma of the food, and collectively praised it.
"It smells so good! It smells amazing!"
"If it smells good, go wash your hands and serve the dishes."
"receive!"
Then the three of them rushed out and rushed back in.
She carried the dishes, rice, and bowls and ran out again.
The sound of footsteps, 'thump thump thump,' rose and fell.
Five minutes later, the family sat at the table, all three pairs of eyes staring intently at Lin Li.
I don't know when the rules were formed.
Whenever Lin Li is around, they always wait for her to start eating before they start.
Let's eat!
Lin Li picked up a piece of pork rib with her chopsticks and put it in her bowl, then started showing it off.
"Milk, smells good!"
"Grandma, your cooking is better than Uncle's."
Lin Yao nodded his little head frantically.
"So many dishes can't shut you up?"
Lin Laosan deliberately glared fiercely at Lin Hu, which only elicited a smug laugh from him.
Lin Li and Lin Laosan smiled even more brightly as they watched the two little ones being mischievous.
After six months of treatment, the two little ones are in even better condition.
but.
Just in case, they don't plan to go back to their hometown for the Spring Festival this year.
Firstly, she didn't want the two children to be reminded of their past memories, and secondly, she didn't want other people to disturb them.
Lin Hu's mother received a suspended sentence because she was pregnant.
He was convicted of abuse by his maternal grandmother and stepfather and sentenced to one year and seven months.
Lin Laoda returned to the village once during the past six months.
After learning that Lin Yao had been taken away by Lin Li, he originally wanted to ask the village chief for Lin Li's address so he could go and seek refuge with her.
The village chief told them that Lin Li had already filed a report at the police station, and that if he came to disturb their lives, they would sue him for abandonment.
Terrified, he sold the house overnight and ran away.
Lin Li told the village chief that she wouldn't be returning to the village this year.
He also agreed.
The village's garment factory is managed very well by the village head.
She wasn't worried.
So, the plan for this winter vacation is to take the three of us to the port city.
Broadening their horizons will be very helpful for their future lives.
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