hot and sour Recipe
AlyciaErnser
The inspiration for making this dish came from meat jelly. My uncle bought a native pig in the countryside. After killing it, everyone shared it together. He boiled a lot of lard with fat meat. The aroma had no taste of pig at all. It was really the kind of lard smell I smelled when I was a child. It was something that pigs ate feed. However, our place is small, so it is easy to eat native pigs. Why do people nowadays like farm dishes, local dishes, and pay attention to the natural nature of raw materials? It's delicious, including this dish I made. The pork skin doesn't taste the stench, but it has the flavor of fragrant Q after frying. I heard that Koreans also fry the pork skin when eating barbecue. Is it true? <br />This time, the meat skin was very good, neat, and even in thickness. Half of the meat skin was made into meat jelly, and I wondered how to eat the remaining half. Later, I was inspired to stir-fry the sour and spicy meat skin. I tasted the taste of a restaurant outside. It's ready to serve rice. Everyone must try it if you have the opportunity!
MerlFranecki
Ingredients: salt,baby vegetable,MSG,pepper,onion,Jiang,garlic,vinegar,sugar,pepper,dried chili
JosefaHyatt
To borrow an advertising line, our Shaanxi people's love for pasta is really "everyone knows it." <br />The thick and muscular noodles are served with oily spicy pepper, and a small handful of garlic sprouts that enhance the flavor. Simply, a bowl of noodles with full color, aroma and flavor is ready. <br /><br />Shaanxi people also seem to have a special love for chili and vinegar. Especially when eating noodles, you can't taste any flavor without these two noodles. <br /><br />I remember when I was a child in the countryside at noon and afternoon meal time, many people would gather together with a large bowl of noodles. Without using stools, they would directly squat under the wall, eating noodles and chatting about family affairs. What a simple and happy day it was! <br /><br />But now that I am back in the village, almost all the young laborers have gone out to work, and those who remain are old people and children. Tall weeds have grown in many places in the village. Even the small river water where I used to wash clothes when I was a child has also become a tiny strand of spring that couldn't be smaller...<br /><br /> I really miss my childhood hometown!!
LaneyAnkunding
Spring is coming. When talking about spring, one cannot help but talk about spring leeks. They are fresh, tender, fragrant, and have very high nutritional value. <br /><br />When it comes to leeks, what you can't help but talk about is Shaanxi's pasta snack: Zijuan. I don't know whether it should be a Zijuan, a sub-scroll or a paper roll. It seems that all three are right, but it also seems that there is something missing. Because in Shaanxi dialect, the pronunciation of paper, Zi and Zi is all the same. However, using any word alone cannot fully express the characteristics of this paper. <br /><br />The classic combination of leeks and eggs is already very delicious. Add a bowl of sour, spicy and fragrant dipping sauce, and it is really beautiful! <br /><br />Because when making a paper, the surface must be rolled very thin, just like a piece of paper, I personally feel that the paper roll may be more appropriate. But Zi and Zi cannot be lost. <br /><br />Therefore, whether it is a Zijuan, a sub-scroll or a paper roll, you can decide whatever you like!
