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As a nation that traditionally eats pigs (most Chinese people), we have a deep connection with pork. Among them, pork belly can be said to be both loved and hated by modern people. What they love is the squeaking oily aroma, and what they hate comes from the squeaking oily aroma. Although there are still several months until summer, I will save some weight for my friends in advance and welcome the summer of 2016 together as Li Xiang and Zhang Huimei. For 3 consecutive issues, I will select 3 simple but inspiring dishes from the 8 major cuisines. Dingying is originally paired with beef in Sichuan cuisine. It is used to describe the chef's skill in cutting the braised beef. The tendons of the beef tendon are so thin that they are transparent. I use Sichuan-style twice-cooked pork here because I have seen that most home-cooked twice-cooked pork does not have the flavor of a restaurant. The reason is the thickness of the pork belly. I believe many people will make mistakes here about their skills or the sharpness of their knives. No, no, I will introduce it today so that everyone can easily make twice-cooked pork like a lamp shadow.
