There are four hours left, which is about to be launched at 0:00 a.m. on June 1, and I feel a little complicated.

Of course every author wants good grades, and of course he is afraid of losing.

And this book is a difficult journey.

The first time I tried the waters, I was not good, and I ranked last on the first day after the number of collections increased. I was almost discouraged at the time.

It was later on Sanjiang and Qiangpu, and the collection rankings were also among the last few.

I remember when I was in the second round of recommendation, I said that the recommendations this week were weak, and I hope you can help me. As a result, I got thousands of recommendation votes for 2,500 yuan in one morning, which gave me the confidence to continue.

Because I found that many readers were silently supporting me, I found that this book is very sticky!

Our collection is not large, and it is only about 23,000 at present, but I believe that with the support of all brothers and sisters, Zhou Dong can go further and this book can be seen by more readers.

Thank you in advance, you have made me persist to this day.

Then, I hope that capable readers can subscribe to this book. For the author, this is the source of confidence, and it is really the case.

After it is released, the update will be made on the first day, and then the minimum update will be guaranteed for two updates every day, and the update will be added from time to time. The better the results, the more you add, so as to give back to the support of all brothers and sisters.

Okay, the canvassing session ends here. Here is a private recipe that I promised to share with you, my improved "secret Li Juice Braised Pork".

This is a braised pork that is different from the north and south. Anyone can make it. It is improved by Guangdao. Ordinary book friends can make one and let your family praise your skills :)

Ingredients: Prepare the appropriate amount of pork, which one is rich and three layers.

Two star anise, appropriate amount of pepper, one to two grams of dried tangerine peel, green onion, and ginger.

Salt, old rock sugar, dark soy sauce...

Method 1; There is no difference between making braised pork in the early stage and making it with ordinary braised pork. Cut the meat with a straight knife and do not cut it too small. It is best to have two to three centimeters wide. The thickness is determined by the pork belly itself. Blanch it in water and place it aside.

2: Put an appropriate amount of oil into the pan, heat over low heat for twenty seconds, add the old rock sugar that was smashed in advance to allow the rock sugar to slowly melt in the oil. When the oil turns yellow, pour in pork belly and hang the sugar color in medium heat. When the meat is slightly yellow, pour in appropriate amount of dark soy sauce, add star anise, pepper, green onion, ginger and stir-fry. Do not add tangerine peel at this time.

3. When pork belly is hung with dark soy sauce, add warm water (it is better not to use cold water to stir). Until the meat is just covered, add tangerine peel, cook for five minutes on high heat, press low heat to start to collect the juice. At this time, you can add salt. How much salt should you add? It is one-quarter more than you usually cook. Why add more salt? It will be explained later. (If you like sweet mouth, you can add less salt and more sugar. If you like chili, add as appropriate)

4: It was a very common step before, and the focus was on this step. When the juice was kept low and the level that could be used to be released from the pot, do not take it out! Start picking out all the star anise onion and ginger you used before, and then collect it from high heat and keep it in the pot.

Then you will find that the soup is gone and it is about to stick to the pan, but it won’t. At this time, the soy sauce we used before will be pasted into the bottom of the pan, and a layer of oil will appear on the soy sauce. This is the oil we put in the pan and the oil we made in the pan before.

At this time, please quickly turn the pork belly, and a strange scene will appear in front of you. The soy sauce is stuck to the bottom of the pot. The soy sauce is a layer of boiling oil. The already cooked pork belly is undergoing a frying process. (Picking out onions and ginger before, because these things will be pasted on the bottom of the pot and taste bad.)

This process should not exceed three minutes, and the meat will become muddy after a long time. At the same time, be careful not to turn the pork belly into pieces.

Turn off the heat after three minutes, use chopsticks to hold the pork belly into an empty plate. Note that there is no gravy at this time. You can pour out the oil in the pot. The oil we reclaimed at this time is similar to the unused salad oil. It can be used to fry eggs, steamed buns, etc.

5: Put the pork belly on the plate into the steamer and steam it over high heat. After the heat comes out, steam it for ten minutes. After the pan comes out, there will be gravy on the bottom of the plate. (This is why I asked you to add salt one quarter more than usual, because we have this step of "steaming away from the juice" process, which will lose some salt.)

6; You can eat it. This braised pork has a tighter texture than ordinary braised pork when you first enter the mouth. Then it is pure, with the bursting aroma of meat filling your mouth. Chew it a few more times, and the more you chew it, the more fragrant it becomes.

Hello, this is a private improvement method for light and darkness. I will share it with you today. I also hope to support one more subscription and one more monthly ticket. Thank you:)
Chapter completed!