In a blink of an eye, it was the day when Shui Daquan dismantled the plaster. Early in the morning, Shui Yao got up from the bed~ with a bone, quickly washed his face and brushed his teeth, and then went to the well and took out the pork belly he bought before.

Although it can be preserved longer when made into salted meat, for Shui Haruka, she prefers to make different patterns of meat. Because this day is very critical for Shui Daquan, if he recovers well, then he can be discharged from the hospital.

And although she only came back for one day, her younger brother Shui Yun had already shouted in her ear many times to eat braised pork, so Shui Yao decided to leave a piece and put it in the well to preserve.

Because I really can't tell how effective this method is, Shui Yao didn't dare to leave it for too long. Although it was overnight, but fortunately, the temperature in the well was relatively low, and after smelling the smell, I found that it was still the same as the one I had just bought.

Pork belly is not unfamiliar to Shui Yao, after all, almost every cuisine has it, and the recipes are also diverse. But what she is best at is braised pork. I think that back then, when she was still unknown in the industry, she became famous by crushing many Hunan cuisine masters with this dish.

In fact, strictly speaking, Shui Yao is not only a master of Hunan cuisine, she is proficient in eight major cuisines, she is good at originality, self-proclaimed style, and can easily use traditional Hunan cuisine.

Traditional Hunan cuisine is divided into three major schools: the Xiangjiang River Basin is good at frying and stir-frying, the Dongting Lake District is good at cooking aquatic products, and the mountainous areas of Xiangxi are good at mountain delicacies.

After skillfully lighting the fire to bring the pot red, Shui Yao put the pork belly skin down and put it on the pot to clean the hair. Under the action of high temperature, the pigskin made a "zizi" sound, and then a burnt smell came out.

Looking at the piece of meat in his hand, Shui Yao couldn't help but secretly sigh, although this era is poor, pork may not be available every time, but the quality is indeed a bargain.

There is no doubt that today's pigs are all native pigs, and they grew up eating grain, so they naturally taste more fragrant than the feed that was fed later. The five flowers in Shui Yao's hand happen to be a standard three-layer, fat and thin overlapping, red and white, visual fat is no more than a finger wide, in the hand, light ~ smooth and delicate, slightly cool to the touch, even if it is raw meat, this will be enough to make the gluttonous insects in Shui Yao's stomach excited~ up.

Shui Yao, who has not cooked seriously for a long time, immediately decided to cut the pork belly directly into three-centimeter square pieces, after all, no matter when, eating meat is the joy of life. After that, the pieces of meat are placed in the boiling water, which has been boiled.

As pieces of pork float from the bottom, the gray-white impurities and the bloody smell of the meat itself are also removed little by little. Seeing that the time was almost up, Shui Haruka quickly fished out the meat, and cleaned the mahjong big flowers piece by piece with the well water that had been hit before, and the fragrance of the pork itself also came out.

After working for a long time, this was just the beginning, and after a while, fine beads of sweat oozed from Shui Yao's forehead. There was no time to wipe the sweat, Shui Yao hurriedly stacked the meat neatly, and then took out a small bottle of lard paste that he treasured.

At present, this oil is a rare object, how many people are reluctant to put even a drop when cooking, they are strong green vegetables in the water, put a little salt and mix it. But Shui Yao, who has been cooking for many years, understands that when the oil should be used, it can't be saved at all.

When buying something, I also pay attention to the price of a product, not to mention cooking, if the step of oil is skipped because of distress, the pork belly that is finally cut into a square is not only not able to be shaped, but the excess part of the fat can not be squeezed out, and a good piece of meat will be slightly fatty, and this good thing is wasted.

And this bottle of lard paste was specially refined with that plate of oil when selling potato chips at that time, and now there are a lot left, Shui Yao simply put them all into the oil pot at once. As the firewood in the stove burns more and more, the white and tender grease gradually melts and turns into a crystal clear liquid.

Looking at the trace of white smoke rising from the oil pot, the water estimated that the temperature was almost there, and put the sliced pork belly into the oil pot piece by piece. After a while, the meat began to shrink, and the burnt smell became stronger and stronger, which made Shui Yao involuntarily take a deep breath, and the taste made her want to swallow her tongue whole!

The biggest feature of braised pork is the sugar color, although the final product looks red and bright, very tempting~ people, but this dish really does not even put a drop of soy sauce. Quickly adjust the sugar juice, put it in the pot and boil it slowly, after a while, the clarity turned to wine red, thinking that the pork belly would be slowly boiled and colored in it later, Shui Yao couldn't help but speed up his movements again.

Pour oil, stir-fry spices, stir-fry meat, add sugar to color...... After a series of steps, the clouds flowed smoothly, until the meat was stewed and a few sticks of firewood were pulled out and turned into a low fire, Shui Yao breathed a sigh of relief and sat on the small bench with a tired ass.

But it's not enough to just make this one dish. After all, it was early in the morning, and no matter what, she and Shui Yun had to drink porridge to be completely comfortable. But when the rice bowl was opened, Shui Yao sadly found that the rice had bottomed out again, so he simply made a sweet potato cut into pieces and put it in the pot, and at the same time couldn't help but regret it in his heart.

Because he made some money doing business some time ago, Shui Yao's whole person was a little fluttery, and he made two dry meals with a wave of his hand, and he didn't know how many days he hadn't done it. It's good now, although it's comfortable to eat in your mouth, thinking about the few food stamps left in your hand, Shui Yao's back is cold.

There is simplicity into luxury, from luxury to thrift, she almost forgot, in this era, tickets are much easier to use than money, although she made a lot of money last time, but this food, especially fine grains, is supplied by the capitation, sometimes even if you have money, you may not be able to buy it.

But if she was asked to buy it on the black market, thinking about the price that was several times higher than the market price, Shui Yao couldn't help but bleed in her heart. It seems that the next time I want to sell something, I not only have to make money, but also exchange some food stamps by the way.

However, although the coarse grains were not very tasty, fortunately there were still a lot left, enough for them to eat for a while. After patting the tortillas, Shui Yao quickly fried a sour and spicy shredded potato, and then broke the fire and served the braised pork with a thick soup that had been boiled for a long time.

After everything was ready to stop, Shui Yun walked out of the back room in a daze with a yawn, seeing that Shui Yao was still busy, he glanced at the red fluttering and shiny braised pork on the table, Shui Yun instantly had a head in spirit, and exclaimed.

"Wow, my sister really counts her words, and she said before that she would make me something to eat!"

Speaking of this, Shui Yun hurriedly leaned up and pinched Shui Yao's waist with doglegs: "Sister, it's been hard work...... Hehe, when are we going to eat? ”

Looking at his younger brother's flattering smile, Shui Yao couldn't help but chuckle: "Heh! I used to sleep lazily every day, and I was fart in the sun~ I still can't get up. I've changed my mind today! However, you don't think about eating this meat alone, our dad is going to remove the plaster today, do you remember? Later, I'll give half of it to my dad to bring over, and you can stay at home and open the door for whoever comes. ”

After a full meal, Shui Yao did not forget to tell his younger brother again and again. After all, Yu Xiaoqin just came yesterday, maybe she heard some rumors, and it seemed that she would go to Wu Chunhua's house to make a big fuss yesterday, so today's Wu Chunhua's-stirring stick is likely to come over with her three fairy girls to find fault.

In fact, since the last time Wu Chunhua came to the hospital to divorce Shui Daquan, Shui Yun's young heart has left a shadow. Although he didn't mention it on the surface, but now that his father is about to be discharged from the hospital, no matter how stupid he is, it is not difficult for him to think that the last time he kept saying that he didn't want his own mother to come over and make a fuss again.

Thinking of this, even if he trembled with the touch of chopsticks, the braised pork that melted instantly in his mouth seemed to lose its original deliciousness immediately, and Shui Yun became depressed all of a sudden.

Seeing that the younger brother in front of him suddenly stopped his chopsticks, and his head was lowered deeply, Shui Yao suddenly regretted leaving him alone. After all, Wu Chunhua's girls are selfish and cold-blooded, even if she comes over and Shui Yun doesn't open the door, but for Shui Yun's biological son, that mean scolding is a hurtful weapon that is sharper than a knife.

Sure enough, if there is a conflict between parents, it is the child who is hurt the most. With a long sigh, Shui Yao reluctantly put down his chopsticks, gently patted Shui Yun's shoulder and comforted: "Otherwise, you can go with me later, these two times have been leaving you at home, don't get bored......"

"As for the adults, no matter what the outcome is, it's not your fault. You also know that Wu Chunhua and I are not at odds by nature, although she is your own mother, but this girl has done too many pickled things before, no matter what, I have to fight with her to the end......"

While these dishes were still hot, Shui Yao divided half of them and packed them, and took his younger brother to the village entrance to catch the donkey cart. When I arrived at the hospital, Shui Daquan had already packed up. Seeing that a pair of children were coming, Shui Daquan immediately beckoned the two to sit down with a smile.

Although he hadn't seen him for a day, Shui Yao obviously found that his father's spirit was much better than before, and the worries in his heart slowly eased. Lifting the bamboo basket and taking out the enamel jar, Shui Yao obviously found that Shui Daquan's eyes were full of amazement.

"Yo, good guy, Yaoyao you made a big dish today, it seems that I have a good day today! I'm really looking forward to it, what kind of surprise can I get with today's braised pork? Now that I think about it, my illness is not necessarily all bad, these days' food, just take out a meal, is the last time I have eaten it all year in previous years! ”

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