A mouthful of soy sauce to satisfy the picky taste buds = delicious pork belly and bean paste roasted dried zi
Overview
Because my father is from the north, he couldn't handle spicy food at all. But he happened to come to the south and met a sexy southern girl. Mom likes to make all kinds of kimchi, pickles, and home-cooked dishes, but the characteristic is that they all contain chili. This difference between the north and the south really takes a while to get used to. The first family war was over the hot sauce made by my mother. Dad likes to eat noodles, especially in summer. Cold noodles are indispensable. It is a long-standing tradition that northern men love to eat sauce. When I saw the sauce my mother made, I happily took two tablespoons and mixed it. Get ready to take a delicious bite. Without any mental preparation, fine drops of sweat oozed from his forehead, and his mouth felt like fire. Even after drinking several glasses of Liangbai and turning on the fire, I couldn't put it down. The northerners have a bad temper: If you make chili again, I will throw away all the grenades. Dad was so confused by the spicy food; he regarded it as a battlefield to resist U.S. aggression and aid Korea, and used the hot sauce bottle as a grenade. Marriage is the union of two men and women who eat and drink. Pots and pans, firewood, rice, oil and salt are the core of a family. These are all indispensable for ordinary families. Disharmony in diet can also lead to emotional estrangement between two people. Home is the warmest harbor and the place where dreams and dreams are most haunted. The couple came here to live a good life, not to conquer the world. Between two people, one of them must give in first, and life will be sweet. Fortunately, one of my parents is impatient and the other is chronic. One loves to cook; the other loves to eat. They have complementary personalities and lifestyle habits; they become more similar as time goes by, and they are truly a perfect match! Of course my mother took a step back. I guess gourmets are created under special circumstances. Dad’s pickiness inspired mom’s potential. My mother's concession was to reduce the spiciness of the dishes, and she was very considerate; she changed the dishes to suit my father's northern taste, which is fond of sauces and soy products. I made today’s home-style pickles, pork belly, bean paste, and dried dried vegetables. The slightly spicy flavor is mixed with the rich aroma of sauce, beans and meat. It is really the perfect touch; the color is attractive! Take a small spoonful and pour it on steamed buns, porridge or noodles. It tastes great and lingers on your tongue. There are simply so many flavors that cannot be expressed in words, and you won’t know what the world is going to be after you take one bite. The taste will definitely make you want to eat two bowls after one! Hohoho~Original by GODOFMERCY. This article is my own creation based on real experience; the content is for reference only and is purely personal preference. Please do not comment unless you like it. Part of the knowledge comes from the Internet. If you need to solve specific problems [especially in the fields of law, medicine, etc.], it is recommended that you consult professionals in the relevant fields in detail.
Tags
Ingredients
Steps
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Wash the pork belly with clean water; cut off the fat soaked meat between the fat and lean meat
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Cut the pork belly into small dices of equal size [Don’t waste the fat soaked pork]
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Wash and dice the dried soy sauce.
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Put into a bowl and set aside.
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Blanch the dried soy sauce in boiling water to remove purine; purine has water properties; soy products contain purine, so patients with gout and hyperlipidemia should use it with caution
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Prepare ginger, star anise, Sichuan peppercorns, and dried chili peppers.
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First put the fat-soaked pork into a pot and use medium heat to refine it into oil; take out the oil residue and throw it away [I didn’t take a picture of the steps of refining lard; it’s too tedious]. Leave the lard in the pot and sauté the minced ginger until fragrant. When you smell the aroma of ginger, add the diced pork belly. Stir-fry the pork belly in the pot until the meaty aroma wafts out. Stir-fry the pork belly until the heat is just right with a slight burnt aroma, until it changes color and the meaty aroma wafts out. When cooking pork belly, you need to dry out its inherent moisture; if the pork belly is too watery, it will be too greasy for anyone to eat.
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Add star anise, Sichuan peppercorns, and dried chili peppers and stir-fry until fragrant. Add in diced dried soy sauce and stir-fry.
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Add Pixian Doubanjiang; the amount should be sufficient ~ it is best to soak all the dried bean paste. Decide how much bean paste to add based on the amount of dried seeds and pork belly. You can taste it, if you like it saltier, you can add more bean paste.
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After adding the bean paste, continue to stir-fry over low heat until the raw smell of the bean paste is removed and the oil turns red and fragrant. You need to make sure that the pork belly and dried bean paste are all coated with bean paste. Completely colored and burned.
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Don't stir-fry the bean paste over high heat, stir-fry slowly over low heat until cooked and fragrant. If the bean paste becomes mushy, you don't need to add soy sauce and salt, because the bean paste contains a lot of salt! Add a small spoonful of sugar.
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Finally add red and green chili peppers to garnish. This dish is very appetizing as a side dish for breakfast, lunch and dinner. It’s also okay to make noodles, drink porridge, and even have a sip of wine. The rich sauce aroma penetrates deeply into the pork belly and dried sauce; it is extremely delicious. If you leave it for a few hours before eating it, it will be even more flavorful. Dad prefers to eat it the next day, as the sauce flavor becomes more intense.
