The boiled pork belly is taken out, and it can’t be sliced imdiately. It needs to be placed in the refrigerator or cold storage to chill it quickly.
This way, the at can be sliced thinner.
The thinner the slices, the tastier the sauerkraut white at will be.
Lin Xu didn’t freeze it for long, only putting it in the freezer for ten minutes, and the at’s temperature had significantly dropped.
Place the pork belly side-up on the cutting board with the cross section facing upwards.
Then use a kitchen knife, applying the flat knife thod, to slice the at into thin pieces.
Wei Qian held the at slices up and looked:
"Lin Xu, your knife skills are getting better and better. Being able to slice at to this extent should make preparing Li Zhuang white at pretty easy, right?"
Lin Xu laughed and said:
"If you mix so garlic paste dipping sauce, doesn’t this beco Li Zhuang white at... But among brothers, this dish is unlucky."
Both Sichuan Chongqing and Yun Gui regions have similar preparations to Li Zhuang white at, such as the more common garlic paste white at, and Southern Yunnan’s large knife white at, among others. The thods are basically the sa.
All involve boiling pork until cooked through, slicing thin, and dipping in sauce.
Even for this sauerkraut white at, the eating thod is similar – the sauerkraut at also needs to be accompanied by garlic paste dipping sauce.
The shop’s pressed pig head at and crystal pork hock dishes all need to be eaten with garlic paste, and the kitchen regularly has ready garlic paste dip available.
Wei Qian scooped so garlic paste dip, rolled the long and thin at slice in it, dipped it, and then tasted it.
"Hmm, nice, the flavor of the at is rich and fragrant. The only flaw is that the pork belly’s fat isn’t thick enough, not as tasty as traditional belly at."
Whether garlic paste white at or Li Zhuang white at, used is the belly at from the pig’s hindquarters, which is thicker, with fat and lean at each making up half.
Thus when sliced thin after boiling, it’s chewy yet tender.
"Today we cooked quite a lot of at. If you want to eat garlic paste white at, I can save so for you later. Anyway, those returning from the auto show are probably not too hungry, but they might drink so sauerkraut soup at most."
"Alright, then later slice so cucumber strips, and roll all this at up."
Roll it up?
What new trick is being prepared now?
Lin Xu sliced the at piece by piece and began preparing the dish.
He set up a frying pan, first slide it, heat it up, then put a spoonful of lard into it.
To cook sauerkraut white at, lard must be added, as only the greasiness of lard can enhance the crispness of sauerkraut.
Also, with the presence of lard, the sourness of the sauerkraut will be neutralized by the fragrance of the at.
The whole dish will then be aromatic but not greasy, becoming more delicious with each bite.
Once the oil is hot, add the drained and chopped sauerkraut to the pan and start stir-frying.
By stir-frying with lard, the sour and fragrant taste of the sauerkraut will be released, and the texture will beco crisper.
Sauerkraut shouldn’t be fried too long; once the sour fragrance cos out, pour in the prepared pork bone broth to further enhance the unique fragrance of pork.
Use high heat to simr the sauerkraut for a while, allowing the sour fragrance and pork aroma to fully combine.
Actually, the longer sauerkraut white at cooks, the better it tastes.
Usually, it’s even better when reheated the next day than the first.
But not today, since the father-in-law is waiting to eat, let’s serve it up first.
After simring for over ten minutes, Lin Xu took two dry pots and divided the sauerkraut cooked in the pot into them. After serving, he neatly arranged the at slices on top, completely covering the sauerkraut.
Having finished this, pour the pork bone broth used to cook the sauerkraut again.
Finally, sprinkle so white pepper and sesa oil in the soup to enhance its flavor.
Place the dry pot set on the dining table, light the alcohol stove, then put this sauerkraut white at pot on it, using the stove’s heat to bring the sauerkraut to a boil again.
When the sour aroma wafts from the pot, serve with garlic paste dip, and it’s ready to eat.
Shen Guofu sat down, inhaling the sour aroma from the pot, smiling and saying:
"Co co, have so, even if not eating, it’s best to drink so soup. The lactic acid bacteria in sauerkraut accelerate digestion and reduce the burden on the digestive system."
Shen Baobao stared wide-eyed:
"Dad, when did you start knowing these? From Mom’s paper?"
"No, I’m just making it up... But that’s the theory, after binge eating, consuming sour food is quite beneficial. Co on, is good to eat well and then go exercise later."
He was afraid Director Han wouldn’t let him eat, proactively drawing everyone in.
He even suggested exercising after dinner to further relax Director Han’s guard.
One must say, the father-in-law’s tactics in regards to food are quite diverse.
He didn’t directly eat at or sauerkraut, but used a soup spoon, scooping half a bowl of already boiling sauerkraut soup from the pot.
He held the soup bowl close, blew gently, and took a light sip.
The sour and fragrant broth entwined with pork aroma slid warmly from the mouth straight to the stomach.
With one sip of sauerkraut soup, every pore on his body opened up.
Comfort!
This feeling of pure comfort from within to the limbs is so exhilarating.
"Delicious, sour and fragrant, with one sip, the whole body feels comfortable."
However, everyone else wasn’t moved, feeling too full and having no appetite at all.
After a couple of sips, seeing no one picked up chopsticks, Shen Guofu grabbed an empty bowl on the table, served so more, and handed it to the sowhat full Director Han next to him:
"Wife, give it a try, this sour aroma is truly enjoyable to drink."
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