Chapter 13 braised pork

The standard of living is improving year by year, and the era of eating meat is gone forever.Chinese people advocate eating vegetarian dishes, eating more herbivores, and reducing fat storage; however, the body shape of Chinese people is just the opposite, with a sharp increase in fat and a larger storage. However, there are still many people who are nostalgic, thinking about the meal of braised pork in their memory, and searched all over Changsha City, only to return empty stomach.In fact, there are many nostalgic elements of braised pork. These big men grew up eating fatty meat. Although they feel that lean meat is also delicious, they think it is not as enjoyable as fatty meat.Also like some of my friends said, as a man, only fat is the most enjoyable.The reason is that they all grew up influenced by braised pork. How can they forget the braised pork that made their mouth water when they were young?

I am a native of Hunan who grew up eating braised pork, and I also grew up in a family that loves braised pork.There are six people in my father's generation, all of whom are masters of eating braised pork. The highest record is that my uncle ate seven catties by himself.Now, they still love to eat braised pork, but their appetite has been greatly reduced.When asked why, the main reason is that there are no such occasions and atmosphere anymore, coupled with the age and loss of teeth, it is enough to be able to eat a catty.Whenever he talked to his uncle about the past of eating braised pork, he always felt very proud and his face was full of sunshine.But I envy him very much. I was not born in that era, and I have never had the addiction to eating braised pork.

My mother is a chef who cooks braised pork, and the braised pork she cooks is very to my liking.Every year in the twelfth lunar month, the family kills the new year's pig, and the mother will make a good meal of braised pork to solve the year's meat shortage.When the pigs were cut, the mother asked the butcher to cut a piece of half-finish and half-fat meat, about three or four catties, cut the meat into two or three centimeters thick pieces while it was hot, and then cut the pieces into square dices. The meat is strip-shaped.Mother cleaned the frying pan, waited for the pan to heat up, poured the meat into the pan and stir-fried, the oil gurgled out, and a small part was submerged in the oil.My mother told me to peel a handful of garlic seeds, wash them with water, stir-fry them with the meat until the surface of the garlic seeds was golden, and then add dried red peppers.The peppers are fried and chirped, waiting to brown in color.Add salt and soy sauce, and wait until the edges and corners of the meat are scorched and the lean meat is purple-brown, then it can be served out of the pan.

When the braised pork was served on the table, there was a strong spicy aroma, which stimulated my appetite.Put a piece in your mouth, it tastes crispy, crispy and soft; the skin of the meat is very tough, with a bit of waxy softness, and it will break if you bite hard; It is greasy; the lean meat is dense and has a sauce aroma. When biting, it becomes shredded meat. When chewing, it feels like thick fiber, but it has a chewy taste; it is a bit spicy after eating, and it feels a little hot in the mouth , Even in snowy days, the tip of the nose will sweat a little. In the past few years, although I have eaten braised pork a few times, it was not made by my mother. The taste is very different, so I don't want to eat it.

A few days ago, my wife suddenly remembered that I wanted to eat braised pork. I remembered the braised pork made by my mother, and cooked it for my wife. It was quite similar, and my wife was very happy to eat it.When we were making the menu yesterday, my wife suggested adding braised pork.From then on, braised pork will enter my kitchen.