Eat the right meat.

once tried the Copenhagen diet: in two weeks, I enjoyed the big fish and meat, and then I got hurt. For the next two months, the only difference between me and a strict vegetarian is that I will mix spaghetti with Lao Gan Ma. In the final analysis, this weight-loss method, which is produced to lose weight quickly in a short period, will have hidden dangers because of unreasonable nutrition-people are iron, meals are steel, and do not get hungry. What our ancestors said was not to let us only eat, but also to eat vegetables. On the contrary, it is the same. The so-called yin and yang are indispensable. "eat both horses and gods" is the right thing to do.

but as ordinary people, there is always a time when we don't all eat.

when I was a child, my brother rhino and I would fight for food every time we ate. The so-called fight is almost non-existent: I have been unable to beat him since I was 7 years old. So we're just making a seemingly fair compromise-here's a plate of braised meat. The soup inside is divided into ten parts. Each serving of gravy can eat a bowl of rice. So, the usual result is that I eat four bowls of rice and six bowls of rhinos. This distribution lasted for a long time and spread to many dishes, such as sweet and sour fish. But that's the topic of another chapter: the crux of the problem is the distribution of sweet and sour fish, including fish. And braised pork in soy sauce, for a long time, only lean meat was the core part of my argument with the rhinoceros. At that time, as soon as the family made braised pork, my father, who was usually unsmiling, would take over the fat meat thrown by me and the rhinoceros, sandwiched in the broken steamed bread and eat happily. Occasionally, I would ask my mother if there was a sip of wine at home. When we were young, our brothers, who did not like noodles, further believed that we did not yearn for the adult world at all.

until one day, this situation of brotherly unity was broken by the wheel of fate.

the practice of braised meat in soy sauce

is another story.

the period of studying abroad still belongs to the time when the network has just started. People who can't even steam rice before they come out (it's hard to say how good they are up to now) come to a foreign country, facing a strange environment and strange ingredients, they start from spending two hours cutting shredded potatoes to gradually stir-fry chicken. I put a lot of effort in the middle of this process.?. I still remember that more than 10 RMB per minute made an international call to my mother and asked how to make dumplings-there was no kitchen at that time, and Tianya Community was just in its infancy. If you want to cook Chinese food, you have to ask someone who can cook it.

however, the problem is that foreign pigs are said to not bleed when they are killed. So the bitterness of pork is called a heavy one. And Chinese spices and spices are hard to find: there were no Asian supermarkets in the small places where they went to school at that time. If you want to buy a chili sauce from Li Xji, you have to take more than 8 hours by train to the big countryside of Helsinki to carry it back. As for star anise cinnamon, it's easy to find there's a lot of it in the so-called hot red wine at Christmas. Buy unboiled red drinks, but use them to stew meat, only to feel that they have been used in the right way.

however, the meat is still a little coquettish.

Seventeen years have passed.

now I only need star anise and a few rock candy to make braised pork. Spring onions, ginger, garlic? If the family is not prepared, then forget it. A bottle of whisky with a lid is more reliable.

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the most important thing is flying water-take a pot of cold water and put in the cut pork. Don't have too much water so as not to boil it out. You can put a bottle of whisky with a lid in the water. When it boils, there will be a lot of foam. Get rid of some, if it's too much. Cook over this high heat for 5 minutes, then rinse the meat with Scald and set aside. Then start another pot, pour some oil, put the rock sugar down, stir-fry the sugar color. Well, if you can't stir-fry sugar, then you need a little light soy sauce, a little old smoke. The former is worried about salty, while the latter is crazy about the color. The next thing, Baidu can.

I just want to remind you again: after flying water, you must cook meat with Scald.

with cold water, as soon as the meat shrinks, it is difficult to cook it well.

what if the meat still tastes bad? Two roads.

1, go home to eat.

2, buy a boat ticket and make a round trip to Estonia on the same day. It is said that pigs are killed and bled over there. In the supermarket next to Tallinn Shipyard, there are excellent ribs, tenderloin, and pork belly. Bring an incubator to buy a bunch, enough to eat for a week.

-The End