Chapitre 91: Chapter 89 Braised Pork

Gu Ye was making pickled meat, they had dried pickled vegetables at home, so he decided to make pickled meat and additionally wanted to prepare Steamed Rice Flour Meat and Steamed Rice Flour Ribs, which make dining convenient because simply steaming them once more when it's time to eat turns them into a dish.

First, to make the pickled meat, it was necessary to soak the dried pickled vegetables beforehand, and the children had started soaking them in the afternoon—they were ready now. Dried pickled vegetables can have dust, so they needed to be washed repeatedly to avoid eating any grit.

A large piece of pork belly with skin was taken, boiling water was prepared, and the meat was cooked until a chopstick could be inserted, then taken out.

With a fork, small holes were poked densely across the surface of the skin, the denser the better, as this would make the skin puff up when fried. While it was still hot, some dark soy sauce was spread on the surface of the skin.