When they were poor in the past, people in Yinzhou ate skin dregs as meat.

Now that living conditions have improved, the ways to eat skin dregs have become more diverse.

For example, stewing, stewing, braising, stir-frying, etc. can give new life to cheap ingredients such as dregs.

And now Lin Xu is going to make this steamed pork with skin residue, which is a new way to eat it.

Cut the tiger skin used to make pork belly with pickled vegetables into slices of about five millimeters.

Then cut the skin residue according to the width of the pork belly, and also cut it into 5 mm slices.

Cut the meat and skin residue into a basin, add fermented bean curd, dark soy sauce, light soy sauce, sugar, five-spice powder, star anise and other seasonings and spices, mix evenly, and let the meat and skin residue be coated with the sauce.
p>

Get a steaming bowl, put a piece of pork belly skin side down, and then put a piece of skin residue, so that the bowl is filled up layer by layer, just like making dishes such as taro pork belly.

After it is full, fill the corners on both sides.

After finishing these, place another bowl, put it all into the steaming cabinet, and start steaming.

This is an indispensable dish for the Lin family during the Chinese New Year. Old Mrs. Lin likes it very much. She said that the skin dregs represents the hard days in the past, and the tiger skin pork belly represents the current prosperous life.

This dish is not only delicious, but also means to inspire struggle.

Because if you don’t work hard, you will be reduced to the embarrassing situation of relying on skin residue to relieve your meat addiction.

After finishing these tasks, Lin Xu took out the louver knot soaked in hot water, washed it twice with clean water, squeezed out the water, and put it in a basket to dry.

Throw it in twenty minutes before serving to let the aroma of the beans in the louver knots dissipate, and at the same time absorb the rich aroma of pickled fresh vegetables.

After playing with the louver knot, Lin Xu came out to take a drink of water and gave Dundun a taste of the boiled chicken liver.

"Meow..."

When I saw the chicken liver, the little guy who was playing with the cat stick liked it very much. He rushed over, picked up a piece and started eating.

At this moment, Aunt Qian happened to come over. She saw Dundun eating chicken liver and curiously asked Lin Xu:

"Cats actually like to eat chicken livers?"

Lin Xu nodded:

"Animal viscera contains taurine, which is good for cats. Cat hair is moist and shiny, and the heart is strong and powerful, all thanks to taurine... and chicken liver can also increase appetite. Dry the chicken liver and grind it

Turn it into powder and sprinkle it on cat food and canned cat food. It is a natural food attractant for cats."

Since raising a cat, Lin Xu feels that he is almost becoming a pet doctor.

Cats’ behavioral habits and diet have all been studied.

However, he did not listen to the advice of those pet bloggers about what kind of nutritional cream and hair removal cream should be fed to Dundun, because these things were similar to spicy strips and were completely junk food.

As for taking a bath, cats love beauty and lick themselves sweetly every day, so there is no need to take a bath at all.

On the contrary, frequent bathing will destroy the normal metabolism of the cat's skin, and poor-quality hair shampoo is also highly irritating, making the cat uncomfortable, uneasy, and involuntarily licking it. In severe cases, it may even lead to stress.

Aunt Qian didn't expect that there was so much knowledge in it, and said with a smile:

"My niece also has cats at home. I will tell her tomorrow not to buy them randomly. Eating meat like Dundun every day is better than cat snacks."

[To be honest, I have been using Yeguoyuedu to read and catch up on books recently. I can switch sources and read aloud with many sounds. yeguoyuedu is available for Android and Apple.]

Lin Xu agrees with this. Cats are carnivores. As long as they don’t feed fat meat all the time and occasionally feed some offal to increase taurine, the nutrition is sufficient.

He reached out and put the chicken liver that Dundun had scooped out of the plate into it. Just when he was about to ask Aunt Qian about the fishing association procedures, the warm-hearted aunt spoke first:

"Xiao Lin, don't you want to set up a fishing association? I've asked you about it. Just go to the civil affairs department to apply. As long as there is an applicant and the signatures of the members."

It doesn't sound like much trouble.

Thinking that this task is related to a flavor type of Sichuan cuisine, Lin Xu said:

"I'll have someone apply as soon as possible to try and complete the process. As for the members, you don't have to worry about this."

The people in the store, the company, and the group of friends around me, let alone a hundred people, any more would not be a problem.

After thanking Aunt Qian, Uncle Dun also finished eating the chicken liver.

At this moment, I am squatting on the service counter, washing my face and licking my paws seriously, which is very comfortable.

Lin Xu returned upstairs with the empty plate and washed the plate clean at the sink at the door of the kitchen.

At around 10 o'clock in the morning, when he arrived at the store for lunch, he poured the washed clams into the pickled fresh vegetables, and then pulled the remaining winter bamboo shoots out of the mud.

Remove the bamboo shoots, remove the roots, and start cutting.

Use a kitchen knife to pat the bamboo shoots. This will make the bamboo shoots more flavorful and taste better.

Then change the knife into a hob block and start blanching.

Add water to the pot, add a spoonful of salt, pour the bamboo shoots in, bring to a boil and cook for two or three minutes to remove as much oxalic acid and bitter taste as possible from the bamboo shoots.

While he was busy, Xie Baomin came upstairs.

Shen Jiayue, who was editing the video, quickly said hello:

"Hello, senior brother!"

"Hello siblings."

Just as he was about to enter the kitchen, he suddenly patted his head and said:

"By the way, brothers and sisters, are you going to go fishing on the weekend? Where are you going? If the environment is okay, I will take your sister-in-law and Yufei Aerospace together. The air is good after the heavy snow. Go out and breathe some fresh air."

"We went to a large ginkgo garden with a pond. Our last test drive video was shot there... Let's go together on the weekend. It's very big inside and is very suitable for family outings."

As soon as he heard about Ginkgo Garden, Xie Baomin was immediately moved.

He has no feelings for this kind of place, but his teacher Su particularly likes this kind of literary and artistic place.

Especially the ginkgo leaves all over the ground made her feel melancholy for a long time.

But Lao Xie was different. Every time he saw ginkgo leaves all over the ground, his only thought was:

"It would be great if the ginkgo fruit didn't stink so much. Then I could pick some and take them home to make salt-baked ginkgo..."

As a chef, his eyes are all about ingredients.

Since it’s a ginkgo garden, let’s go together on the weekend.

Let your wife and children go out to relax, and you can enjoy your fishing addiction.

In the kitchen.

As soon as Lin Xuda took out the blanched bamboo shoots, he saw his senior brother walking into the kitchen.

"It's just in time. I asked Lao Huang to get a basket of yellow clay pots yesterday. I'm going to make braised bamboo shoots and pickled fresh vegetables for lunch today. Let's try them together later."

Xie Baomin looked at the pickled fresh food being cooked in the soup bucket and saw that the fire had been turned to the minimum, and said with some regret:

"The firepower of professional stoves like ours is still too strong. If we use a small charcoal stove to simmer it slowly, the pickled food will be even better."

He used a spoon to break out the foam and grease on the surface and tasted it:

"Yes, it's quite fresh, but next time when you make pickled pork, remember not to use the Chinese or upper part, but the ham, which is the elbow part of the ham. The meat there is most suitable for stewing this thing, and it has bones.

It can stew the flavor of the bones."

Really?

Lin Xu didn't expect such particularity, he nodded and agreed:

"Sure, senior brother, I'll give it a try next time... In addition to doing this, what else can Fire Heel do?"

Since it is a ham elbow, it should have a wide range of uses.

Xie Baomin said:

"You can make a famous dish in Zhejiang cuisine - the fire heel fairy duck. Use the fire heel to stew the duck and it will have a unique taste."

Let's try it later. Anyway, there are several hams hanging in the warehouse now, including Xuanwei ham, Jinhua ham, Huizhou ham and cured pork legs from Sichuan and Chongqing areas.

These ingredients cannot be hung around forever, they must be made into dishes and tasted.

Lin Xu was chatting with his senior brother while preparing to make braised bamboo shoots.

When making it at home, stir-fry the bamboo shoots, add light soy sauce, dark soy sauce and sugar and simmer for a while before serving.

But this is just a family recipe. To make this dish in a restaurant, you need to oil the bamboo shoots.

Use hot oil to fry the excess moisture in the bamboo shoots, and at the same time use high-temperature hot oil to bring out the fresh flavor of the bamboo shoots.

Put an oil pan on the stove, heat it to 60%, pour the bamboo shoots in batches and pour the oil.

The oiling time does not need to be too long, about two minutes. As long as the surface of the bamboo shoots turns slightly yellow, you can take them out and set them aside to control the oil.

After frying them all, Lin Xu poured out the oil in the pot and added another spoonful of lard.

This is the key to the delicious braised bamboo shoots in oil. With the addition of lard, the bamboo shoots will taste fresh and tender yet plump, making it a great dish to go with rice.

Without lard, the taste of this dish will drop to a new level.

Heat the oil, add the oiled spring bamboo shoots, then add the prepared rock sugar, light soy sauce and dark soy sauce.
To be continued...