"A few of you, finally back, when I came back, there was no one at home, I thought of a few of you, so I went to the field to top dress, I finished the meal, see that you haven't come back yet, just about to pick you up, you are tired today, I made braised pork, hurry up and clean up, ready to eat," Dad finished speaking, and quickly let us in.

I looked at my father's appearance, and I also knew that my father, I'm afraid that in my heart, a little uncomfortable, that's why it's like this, "Dad, we are not hard, the hardest thing in the family is you, we and my mother, we are working for two days, the work at home should be done, when the time comes, you can eat again, delicious food," I said to my father with a smile.

After listening to my words, my father squatted down and held me in his arms, "It's really worthy of it, Dad's little padded jacket, Dad is not hard, the hardest thing in the family is actually your mother, whether it is at home or outside, you have to rely on her," Dad finished speaking, looking at the back of Mom, who was washing her hands, and felt very guilty.

"Dad, since you feel that you are sorry for your mother, then you have to be kind to your mother in the future, otherwise my mother and I don't want you, and then you will become a, poor little old man, no one to wash your clothes, no one to cook for you, everything has to rely on yourself," I finished speaking, and looked at my father seriously.

Dad looked at my little appearance and said with a smile, "Okay, Dad knows, Dad will be very good to you and your mother in the future, otherwise my life is too pitiful, I don't want to live that kind of life," Dad finished speaking, and carried me into the house, ready to wash my hands and eat dinner.

When we entered, Qi Qi and Li Qi looked at the dishes on the table, their eyes were straight, "Yaya, Uncle Han's craftsmanship, it turns out to be so good, I smell this smell, I can't stand it anymore," Qi Qi stared at the dishes on the table, and began to drool.

Dad made four dishes, one is, Qi Qi's favorite braised pork, braised pork stewed looks very bad, the color is red and bright, and it doesn't feel greasy at all, this is the village people, when they are busy working in the field, they like to eat the most dish, because they can satisfy their cravings, after all, the current life, so hard, if you don't eat well, the body can't stand it, so many people in the village, at this time, you have to go, the store began to pay off, and wait until the autumn harvest is sold out, and then go to pay back, but the credit is not for nothing, there is also interest in it。

My family was supposed to go on credit every year, at this time, but this year, the situation at home is much better, so my dad is direct, take the money to buy the meat, but also to treat us, these people who work hard, dad makes braised pork, has his own secret recipe, in my previous life, I always felt that my dad could go to open a restaurant, which only sells braised pork, which can attract many people.

When my dad cooks, he generally washes the meat first, and then the buttocks are cleaned, and then cut into mahjong tiles, the size of the square, the meat is still cut very big and fast, mainly because it is too small, easy to shrink, and it is easy to break, but it is not too big, it is not easy to cook crispy, and it is not convenient to eat.

After cutting the meat, put the meat in the basin and soak it in cold water, so that it can be removed, the blood in the meat, there was no cooking wine at home before, and my father added a little liquor to remove the fishy smell, and it was generally soaked for about fifteen minutes, and it was almost the same.

After soaking the pork belly, after rinsing it, put the meat in, in the cauldron, and then you can add water, at this time you are very particular about the amount of water, you should put it at once, don't burn it dry, and then add water, even if you really want to add water, you must add boiling water, generally speaking, the water has not passed the meat, and raise a little finger, it's almost the same.

Add water to the pot, start to add firewood below, stew braised pork, use hard fire, that is, firewood, and put in the dried hawthorn in winter, which can make the meat puffy, and it is easier, the meat is crispy, of course, if there is no dried hawthorn at home, you can also put half a spoon of vinegar.

After about five or six minutes, after the water is boiling, continue to cook for five or six minutes, as the meat pieces tumble, a layer of black and red impurities will float on the water surface, this layer of impurities is boiled blood water, which should be carefully removed with a soup spoon, and the impurities sticking to the side of the pot should also be removed.

Then boil over high heat, after about half an hour, you can change to low heat to stew, the stewing time should be longer, at least an hour, mainly to make the meat tender, the reason why the braised pork is delicious, what you want is this, when the meat is burned, poke it lightly with chopsticks, you can fall in, at this time the meat is very tender, put in soy sauce to color.

The fire when coloring should be a little bigger than when it was stewed just now, but it should not be too big, because at this time, the meat is already very crispy, and the fire is easy to boil and crush, so open the lid of the pot, after boiling for half an hour, put in the white sugar that has been fried in advance, and the soup will slowly thicken, this process is called "collecting juice".

When "collecting the juice", you can gently turn the meat pieces, so that the meat coloring will be more uniform, and then add an appropriate amount of salt to taste, and wait until the soup becomes thicker, when the oil is shiny, the braised pork is also burned, and then put salt before the pot, which can make the meat fresh and tender, and then add some tofu to it, and the taste will be absolutely perfect.

The braised pork made by my father is fat but not greasy, fat and thin, sweet and soft, crispy but not broken, melts in the mouth, sweet but not sticky, the juice is thick and fragrant, poured on the rice to eat, super enjoyable, and after eating a meal, next time you can add some cabbage, tofu, potatoes, carrots, etc., cooking together is a very delicious stewed meat dish.

Dad's specialty dish, but it's easy not to do, although mom is also and, dad learned, but always no, dad's taste, dad said mom, cooking without Huigen, and the temperament is too impatient, not suitable for this kind of dish, it takes time, although mom can do it, relatives they also love to eat.

But now they are staring, Dad's braised pork, obviously has begun to swallow saliva, it is really high and low, we wash our hands, everyone prepares, start to eat dinner, Qi Qi is also about to wait, I can't wait, I took a spoon first, scooped the soup to soak rice, Dad stewed for so long, the soup, but it is all the essence, after I finished soaking, Qi Qi also hurried to learn from me.

As the saying goes, soup and rice can't be chewed, we all say here that soup and rice are done by lazy people, in fact, I think that it is done by gluttonous people, people who have not eaten do not know, people who have eaten, can not forget, it is so delicious, every time my mother looks at me, soak rice and eat, she says that I am a little gluttonous cat. (To be continued.) )