There are still four hours left, that is, at 0:00 a.m. on June 1, it will be on the shelves, and the mood is a little complicated.

Of course, every author wants good grades, and of course they are afraid to pounce.

And the book went a tough way.

The results of the first test were not good, and the number of collections increased on the first day, and I was almost discouraged at that time.

It was later on Sanjiang and Qiangpush, and the collection ranking was also the last few.

I remember when I was on the second round of recommendations, I said that this week's recommendations were weak, and I hope you will pull the brothers, but one morning, I got thousands of recommendation votes with 2500 collections, which gave me the confidence to continue.

Because I found that there were many readers who were silently supporting me, I found this book to be very sticky!

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

Thank you in advance, you have kept me to where I am today.

Then, I hope that readers and friends who have the ability can subscribe to this book, for the author, this is a source of confidence, and it really is.

After it is put on the shelves, it will be updated on the first day, and then it will be guaranteed two more every day, and it will be added from time to time, and the better the results, the more more will be added to give back to the support of your brothers and sisters.

Okay, that's the end of the canvassing session, the following is the private recipe that I promised to share with you, my improved 'secret sauce braised pork'.

This is a dish that is different from the north and south, anyone can make braised pork, it is improved by the light and darkness, ordinary book friends can make a copy, let your family boast about your craftsmanship :)

Ingredients: Prepare an appropriate amount of pork, and want the kind of multi-layered.

Two star anise, an appropriate amount of Sichuan pepper, one to two grams of tangerine peel, green onions, ginger.

Salt, rock sugar, soy sauce......

Method 1: There is no difference between the early stage and the ordinary braised pork, the meat is cut into pieces with a straight knife, do not cut too small, two to three centimeters wide is the best, the thickness is determined by the pork belly itself, blanch, and set aside.

2: Put an appropriate amount of oil into the pot, heat over low heat for 20 seconds, put in the old rock sugar smashed in advance, let the rock sugar slowly melt in the oil, when the oil is yellow, pour in the pork belly, hang the sugar color on medium heat, when the meat is slightly yellow, pour in the appropriate amount of dark soy sauce, and at the same time put in star anise pepper, green onion and ginger and stir-fry, do not put in tangerine peel at this time.

3. When the pork belly is hung on the dark soy sauce, add warm water (it is best not to use cold water), until it is suitable to just cover the meat, put in the tangerine peel at this time, cook for five minutes on high heat, press low heat to start collecting the juice, you can put salt at this time, how much salt to put it? than you usually cook a quarter more look, why put more salt, will be explained later. (If you like sweetness, you can put less salt and more sugar, and if you like chili peppers, you can add them as appropriate)

4: The previous steps are very common, and the focus is on this step. When the juice is pressed over low heat to the extent that it can usually be taken out of the pot, do not take it out of the pot! Start to pick out all the star anise and ginger that you used before, and then collect it on high heat, and keep collecting.

Then you will find that the soup is going to be gone, and it will stick to the pan, but it will not, at this time, the soy sauce we used before will stick to the bottom of the pan, and a layer of oil will appear on the soy sauce, which is the oil we put in the pan and the oil from the pork belly.

At this time, please quickly turn the pork belly, and there will be a strange sight in front of you, the soy sauce is stuck to the bottom of the pan, and the soy sauce is a layer of boiling oil, and the pork belly that has been cooked through is going through a frying process. (I picked out green onion and ginger before, just because these things will stick to the bottom of the pot and taste bad.) ）

This process should not take more than three minutes, the meat will be mushy after a long time, and be careful not to turn the pork belly over.

After three minutes, turn off the heat, use chopsticks to sandwich 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, and the oil that we have withdrawn at this time is similar to the color of unused salad oil, which can be used to fry eggs, steamed bread slices or something.

5: Put the pork belly on the plate into the steamer, steam it over high heat, after the heat comes out, steam for ten minutes, and after the pot comes out, there is gravy at the bottom of the plate. (That's why I asked you to add a quarter more salt than usual, because we have this step of 'juice back steaming' and we lose some salt.) ）

6. You can start eating, this braised pork has a firmer taste than ordinary braised pork at the beginning of the mouth, and then it is a pure, bursting meat aroma that fills your mouth, chew a few more times, and the more you chew, the more fragrant it will be.

Everyone, this is the practice of light and dark private improvement, oh, I will share it with you today, and I hope to support one more subscription, one more monthly pass, thank you :)

The shelf time is 0:00 after 4 hours :)