1 recipe found
The wolf-pickled chutney cucumbers are ripe: red and shiny, sour and crunchy. The stainless steel pot used to pickle pickles was full and then empty, and then it was full again. The cucumbers were changed over time, and the soy sauce was added again and again. The pickled cucumbers are sour, spicy and crispy. You can have it with porridge for breakfast, with rice or wine for dinner. In short, you can eat it any way. However, no matter how good the food is, if you always use the same recipe to eat it, it will be vulgar and your mouth will get tired after a long time. Today I used pork belly to stir-fry pickles and added a little rock sugar to enhance the freshness. I never expected it to taste so good. This is a very good dish to go with rice. I dare not say that it’s like Wu Song’s 18 bowls, but I can’t stop eating just three bowls of rice. The food wolf didn't dare to keep it to himself, so he edited the process and shared it with friends.
