"Uncle, I haven't asked you for your name yet. Liu Mang scooped up the pork belly that had been boiled in the pot and asked.

"Oh, my name is Liu Yongguo. ”

"Our own family, all surnamed Liu. Liu Mang said with a smile.

"yes, yes. The man who was stuffing firewood into the stove raised his head: "Master Liu, do you still want to burn?"

"I'll cook it later, I'll process the meat first. Liu Mang took out a pack of Jiaozi cigarettes from his pocket and stuffed it into Liu Yongguo's hand: "Uncle Liu, I don't smoke, you can take it." ”

In the countryside, the cooks do not give cash, but the host usually distributes cigarettes and sweets, and after the feast, the extra dishes are packed back by the cooks as a reward.

"What's so embarrassing about that. Liu Yongguo laughed.

Liu Mang took the boiled pork belly to the water tank on the side of the backyard and poured a large bucket of mountain spring water into it to let the meat pieces cool naturally.

Then, Liu Mang took a small clip, carefully cleaned the remaining pig hair on the skin of the meat piece, and then used a nail brush with an inverted vertical nail on it to make small holes in the skin of the pigskin.

The purpose of this is to allow the meat to have an exhaust channel, so that when it is fried in the pan, the skin and meat will not be separated, and the steam drum will be puffed up.

After the small hole is tied, Liu Mang spreads the prepared sauce on it. The sauce is made with dark soy sauce and added maltose and salt. While coloring the buckle meat, it can also make the pork skin look like tiger skin markings after frying.

"Brother Mang, I'm here. Wu Jing threw peanuts into her mouth and walked in slowly.

"It's just in time!Help me work!" Liu Mang threw a clean towel: "Help me wipe the water off the meat pieces." ”

"Tut-tut! Button the meat! It's really the favorite of the Sprinkle family!" Wu Jing took the handkerchief: "Brother Mang, have you eaten tonight?"

"Sorry, no. Liu Mang shrugged his shoulders: "This button meat has to be marinated overnight, and it will not be eaten until tomorrow." ”

"And what are we going to eat tonight?"

"Well, let's see what leftovers there will be, there will be no banquet today, only a few of us who help the chef eat casually. ”

"Okay. Wu Jing picked up the handkerchief and wiped it.

The oil temperature for frying pork belly is 7 to 80 percent hot, and if you don't wipe the water off and put it in the pan, the water droplets and the hot oil will splash around, which will definitely cause a disaster.

"Uncle Liu, you can burn the fire and add oil, I'm ready to fry the meat. ”

"Haole!" Liu Yongguo, who was squinting and smoking, replied and re-stuffed the firewood that had just been withdrawn from the stove.

"Monk, go to the kitchen fridge and take out my frozen ice cubes. ”

Liu Mang picked up the big basin and walked to the oil pot that Liu Yongguo was burning, stroked it with his hand above the oil pot, and tested the oil temperature: "Uncle Liu, you have to stay away later, so as not to splash the hot oil on you." ”

After a large amount of oil smoke rose in the pot, and fine bubbles came out of the bottom of the pot and began to make a cracking sound, Liu Mang pinched out a piece of pork belly from the basin: "Uncle Liu, you get out of the way first." ”

"Okay. Liu Yongguo stuffed a few pieces of dry firewood into the stove, quickly got up, and watched from afar.

"Zila!" As soon as the pork belly got out of the pot, the oil pan, which was still calm, immediately made a violent frying sound. Liu Mang turned sideways and quickly slid the rest of the pork belly into the pot against the edge of the pot.

The pork belly was tumbling up and down in the oil pan, the color of the meat pieces quickly turned from white to yellow, and a large number of bulges appeared on the surface of the meat skin that had just been pierced through the small holes.

"Brother Mang, the ice cubes have been brought. Wu Jing walked over.

"Well, just put it in this basin on the table. ”

The big wooden basin on the board next to Liu Mang was filled with water, and when Wujing put in the ice cubes, it was time for the pork belly that was fried in the oil pan at the beginning.

Liu Mang scooped it up with a colander and immediately threw the pork belly pieces into the ice water.

Under the stimulation of one hot and one cold, the pork belly has been fried until it is golden and crispy, and the pieces of meat immediately change, and the beautiful tiger skin markings appear on the surface of the pigskin.

After concocting and frying other pork belly according to the law, Liu Mang wiped his sweat with a towel on his shoulder: "Uncle Liu, put off the fire and take a rest." ”

"Master Liu, how should the fish be killed?" Wang Jianjun walked into the courtyard from outside.

"Just disemboweled as you usually do a banquet, and I'll deal with it later. Liu Mang replied.

"Oh. Wang Jianjun answered, raised his feet and walked out.

"By the way, keep the fish offal, and I'll make a hot pot later." Liu Mang shouted from behind.

"Okay. ”

After soaking in ice water for a while, Liu Mang took out the pork belly, drained the water, and changed the knife into pieces of uniform thickness.

"Monk, set it up like me, I'll go stir-fry the side dishes. ”

The cut pork belly should be neatly placed in a small bowl with the skin side down, and then covered with sautéed umeboshi and dried cowpeas and other side dishes. After steaming, turn it over and buckle it on a plate.

The last time Liu Mang made the button meat, he used dried cowpeas, and the response was very good. So this time he also asked Wang Jianjun to prepare.

However, last time, due to the rush of time, the dried cowpeas were not marinated with the pork belly, but steamed directly in the pot.

In this way, the flavor of dried cowpeas cannot completely penetrate into the pork belly, and the taste is inevitably discounted. This time is enough, of course Liu Mang will do it more perfectly.

Twisting the liquefied gas stove in the kitchen, Liu Mang put the iron pot on the rack. Add a little oil, stir-fry the green onions, ginger and garlic, add spices such as star anise, cinnamon, etc., and then pour the dried cowpeas after Wang Jianjun first soaked them for stir-frying, and finally add salt, curd, light soy sauce, oyster sauce, millet spicy and other condiments to taste.

The fried dried cowpeas are scooped into a small bowl where Wu Jing has already placed the meat pieces, and then covered with a layer of plastic wrap.

"Brother Mang, is this the end?"

"Well, marinate overnight, and wait until early tomorrow morning to start steaming. Liu Mang opened the refrigerator door and put the bowl in to keep it fresh.

"Then what are we going to do?" asked Wu Jing.

"I'll take a look. Liu Mang took out the piece of paper that Wang Jianjun gave him from his pocket: "I will only chop the fish pieces into pieces and fry them, and I can call it a day today." ”

"Okay, I'll go ahead and find the big one. ”

"Let's go and have a look. Liu Mang pulled a handkerchief to wipe his hands, and followed Wu Jing out of the kitchen.

"Jeba, what is he doing?"

When I came to the pingzhong outside Wang Jianjun's house, a shed for sheltering from the rain and a stage for singing had been erected here, while Comrade Jeba followed a group of village aunts and twisted his waist to the sound of music played on the stage.

"Haha!" Seeing that the tall Jeba actually danced a square dance, Wu Jing leaned forward and leaned back with laughter.

You're my little apple, I can't love you enough......

When I saw Jeba's clumsy imitation of the bewitching dancing of the aunts, the strong sense of contrast made Liu Mang smile from ear to ear.

"This picture is too magical!"