Go back to 1980 and enjoy it

In the kitchen, Deng Shirong is preparing to make the last dish of the night - stir-fried pork belly.

Deng Shirong explained to his eldest daughter while making the sauce: "Stir-fried shredded pork belly is a dish that pays most attention to heat. It must be stir-fried over high heat and then cooked in one go. Otherwise, after the heat is over, it will be difficult to eat, no matter how good it is." The taste is not interesting either.

Therefore, we need to prepare the juice first. This juice mainly consumes oil. Dissolve it with a little water, then pour in an appropriate amount of soy sauce and a little sugar. If there are not many pork belly shreds, there is no need to add additional salt. If you feel that adding If the soy sauce is not flavorful enough, add a little more salt, stir well and set aside.

In addition, prepare half a cup of rice wine, cut ginger and scallions into sections and set aside.

After everything is ready, we can start speculation. "

Hearing this, Deng Yunzhen couldn't help but ask: "Dad, don't you need to marinate this pork belly?"

Deng Shirong said: "If the firepower is insufficient, you have to marinate it in advance to prevent it from being too old to bite. But the firepower of a large earthen stove like ours is enough, so there is no need to marinate it, just cook it. When stir-fried, the texture becomes very crispy. ”

Deng Yunzhen nodded repeatedly and saw that her father had washed the pot, so she asked: "Dad, should I light the fire now?"

Deng Shirong said: "There is no need to use high heat now. First stir-fry the shredded ginger over medium heat. When you are ready to add the shredded pork belly, increase the heat."

Deng Yunzhen said "Oh" and controlled the firepower according to his father's instructions.

When Deng Shirong saw that the pot was hot, he added a spatula of lard to melt, then added shredded ginger and stir-fried slowly. When the shredded ginger was soft, he ordered: "We can increase the heat!"

After hearing this, Deng Yunzhen stuffed a large handful of highly flammable weeds into the mouth of the stove, and the fire started to rise instantly. After stuffing two handfuls of weeds, the whole cauldron began to smoke.

Deng Shirong saw that the firepower was almost there, so he picked up the shredded pork belly and poured it down. While operating, he explained: "The firepower is enough, let's pour in the shredded pork belly, stir-fry twice with a spatula, and then add the half cup Pour the rice wine along the edge of the pot."

While talking, Deng Shirong also operated simultaneously. The rice wine was poured in along the edge of the pot. The high temperature of the pot edge stimulated the aroma of the wine, which merged with the pork belly in the pot.

"After pouring in the rice wine, let's stir-fry twice more, then continue to pour the prepared juice along the edge of the pot, stir-fry quickly and evenly, and finally add the chopped green onion, stir-fry a few times, and it's ready to serve. "Deng Shirong said as he put the fried pork belly into the bowl next to him.

From putting in the pork belly shreds to putting the pork belly shreds into the bowl, the whole process took about ten to twenty seconds, which left Deng Yunzhen dumbfounded.

Deng Shirong scooped a spoonful of water from the water tank into the pot, smiled at the shocked eldest daughter: "Okay, all the vegetables have been fried, take them out and prepare to eat!"

Only then did Deng Yunzhen come back to her senses. She quickly picked up the two bowls of stir-fried pork belly, which looked appetizing just from the color, and walked to the patio. As she walked, she sighed in her heart that her cooking skills were still far behind those of her father. There is a gap, so we have to continue to learn.

…

Today is Deng Shirong's first birthday after his rebirth. Although he has no intention of making a big deal, usually there are about 20 people at home for dinner on birthdays. Now, Deng Yunkun and other seven people who help cultivate the orchard, Deng Yunjun, the captain of the production team, Partner Deng Yungui, apprentice Deng Changbiao, Deng Changfu and his son, Deng Changwang and his son, Deng Yunjin (Deng Changmei's father), and Guan Yongying who previously helped with the work, together exceed the number 40.

Fortunately, during this time, the carpenter master has helped to build the table and stools.

Because Deng Shirong knew that his family was a big family and there would definitely be a lot of people eating at their home in the future, so he asked the carpenter to build a long table that was 6 meters long and 1.5 meters wide. If such a large long table is a little crowded, It is not a problem to seat forty or fifty people.

Seeing the long table covered with mouth-watering meals, every guest present was shocked.

This meal is really rich!

The main dishes include fried bee pupa, stir-fried pork liver, stir-fried pork belly, stir-fried pork heart, stir-fried kidney, yellow stir-fried pork, braised pork, sweet and sour pork, griddle frog, griddle eel, spicy Field snails, braised carp, fried pork intestines, white-cut chicken, white-cut duck, white-cut vermicelli, fried peanuts and more vegetarian dishes, as well as a large pot of pig lung soup, this kind of banquet is not to say that it is too good. It's my birthday, even if it's someone else's wedding party, there won't be so many dishes.

Seeing so many delicious and delicious dishes, Deng Yunjun admired from the bottom of his heart: "Uncle Jiu, your craftsmanship is really amazing. Even the chef of Shuangwang State-owned Restaurant can only do this!"

Deng Yungui was also full of praise and said: "Yes, Uncle Jiu's craftsmanship is really nothing to say. It seems that we are all in luck tonight!"

Deng Shirong smiled and said: "Okay, let's not say any polite words. Let's sit down and eat quickly, otherwise the food will get cold!"

Deng Yungui picked up the wine bowl and said, "Uncle Jiu, let's first wish you a happy birthday and a long life!"

Seeing Deng Yungui taking the lead, other people in the village also picked up their wine bowls: "Nineth Uncle/Nineth Duke/Nineth Grandfather, we wish you a happy birthday and a long life!"

Relatives, sons and daughters also raised their wine bowls and blessed Deng Shirong.

Seeing this scene, Deng Shirong's face was full of smiles, he picked up the wine bowl and said: "Thank you for your blessings. Please eat and drink well. I won't go home until I'm drunk today!"

After drinking, under the leadership of Deng Shirong, everyone started to use their chopsticks, and without exception, they were all captured by this large table of delicious food!

"Oh my god, it turns out fried bee pupae are so delicious. I finally tasted them today!"

"This shredded pork belly is so delicious. How can it be so crispy when fried? And the taste is really amazing!"

"This fried pork intestine is a must-have. Just for this dish, I had to drink three bowls of wine today."

"This pork liver is so tender..."

"This braised pork is really delicious..."

Everyone swore that this was really the most delicious meal they had ever eaten in their lives. All the dishes on the table were extremely delicious. Even the ordinary yellow fried pork was much more fragrant than the ones they cooked at home.

What impressed everyone the most was that Deng Shirong made the pork offal extremely delicious. Usually, these pig offings were ranked behind the pork in front of everyone, but tonight's large table of meals completely refreshed their view of pigs. understanding of getting into the water.

This meal not only has enough meat and vegetables, but also rice wine.

So, by the end of the meal, more than half of the people were drunk, including Deng Shirong, the birthday boy.