Five-flower pork-grass fried

Five-flower pork-grass fried

Spring Festival took place in Hunan's mother-in-law's home and went on a trip to Zhang's home. During the meal, we ate a sauerkraut liver. I'm curious because there are five flowers in this dish with liver. So when I got back, I copied it at home, and it felt really good. I didn't understand how it was now, after a few years of pickles, and I finally knew why it liked to add green peppers and green peppers to most of the dishes, and at first I thought it was just for color. Now I know it was meant to be a more rational balance of acid in food. It's like today's meat, meat is acid food, and a little alkaline food is added to cooking, like green peppers, garlic or other fungus foods, so that the food that you mix with the food tastes very good, of course, and its nutrition grows. If you like, you can try it
Hot liver

Hot liver

REMEMBER THE LAST FIRE-CRACKER THAT WAS POSTED ON THE WEB PLATFORM, WHICH WAS POPULAR WITH THE SMALL PARTNERS, AND MANY OF THE SMALL PARTNERS WHO WERE CHASING QUESTIONS ABOUT WHAT ELSE TO EAT IN THE FIRE SERIES. IN FACT, THERE ARE A LOT OF DIFFERENT TYPES OF FOOD IN THE FIRE-CRACKING SERIES, SUCH AS FIRE-CRACKING LARVAE, FIRE-CRACKING PIG BELLY, FIRE-CRACKING LIVER, AND SO FORTH, SO THAT IT CAN BE MADE WITH A SOFT, FRESH TASTE, NOT WITH A SECOND MORE, NOT WITH A SECOND LESS, MUST BE JUST ENOUGH, AND MORE DEMANDING FOR A COOK. OF COURSE IT'S THE RIGHT WAY TO DO IT, AND IT'S THE RIGHT WAY TO MAKE A THREE-FOOT HOT MEAL AT HOME. IN FACT, EVERY PIG THAT CAN EAT CAN MAKE A GOOD MEAL, FROM CHILDHOOD TO AGE, AND EVERY TIME HE KILLS A PIG IN A YEAR, OUR FAMILY INVITES HIS RELATIVES AND FRIENDS TO A BEAUTIFUL PORK SOUP. A LARGE TABLE OF VEGETABLES IS TAKEN FROM PIGS, AND IS FULL OF BLOOD, RADISH INTESTINES, PORK SOUP, BURNING PORK LIVER, WOODEN PEPPERS, PICKLES, AND SO FORTH. AND MY FAVORITE IS HOT PORK LIVER, BECAUSE IT'S JUST TAKEN OFF THE PIG, AND IT'S SO HOT AND SO FRESH, IT'S SO HOT, IT'S SO HOT, IT'S SO HOT, IT'S SO HOT, AND I'M STILL EATING, AND I STILL HAVE THE HABIT OF MAKING PICKLES, WHEREVER I GO, WHICH IS PROBABLY THE INFLUENCE MY MOTHER GAVE ME. “IT IS HARD TO FORGET THAT, WHEREVER WE GO, THE HABITS OF OUR HOME COUNTRY ARE SO DEEP-ROOTED. THIS HABIT IS ALSO A GREAT COUNTRY AND A WAY TO LOVE MY HOMELAND, AND SOMETIMES IT IS A RITUAL TO REMIND MYSELF THAT I WAS RAISED IN THAT LAND, AND THAT THE LAND, POOR OR RICH, WAS ALWAYS ACCOMPANIED BY THE FOOTPRINTS OF MY CHILDHOOD. THE HOME IS THE PLACE WHERE I GREW UP AND CHANGED, THE PLACE WHERE MY MEMORIES WERE IMBEDDED. A BURNING LIVER LED ME TO THE PLACE WHERE I USED TO HIDE MY MEMORIES。