1 recipe found
The weather is getting colder, and my wife loves spicy food recently. She has already eaten half of a bottle of Doubanjiang. She eats boiled pork slices for lunch, and the remaining soup is served with some lettuce in the evening. The noodles are also quite delicious. My parents are from Tianjin, and I grew up in Inner Mongolia. My family doesn’t eat spicy food very much. When I was young, my family never cooked boiled pork slices. The spiciest thing I remember eating at home was the mutton oil chili wire noodles made by my father. This was the taste he ate when he was in school. It was the first time I ate boiled pork slices after I went to college. It sounded inconspicuous, but when I served it, it seemed to be pork slices soaked in oil. . . I remember it was a class reunion. At a Sichuan restaurant, a friend who went to school in Sichuan ordered food and learned a Sichuan accent. The waitress seemed to treat us as one of her own. The dishes on the table were too spicy to be eaten, but they thought they were delicious, so everyone drank a lot of cold drinks. Thinking of this past event, more than 10 years have passed without realizing it. In this far away country, watching my daughter-in-law happily eating slices of meat, my foreign mother-in-law wanted to eat the spicy yak yakko. I looked at the blue sky. There was a four-hour time difference. It was already dusk in Beijing in the haze. I wondered if I could see the sunset. Those friends who were eating boiled meat slices were undecided. This may seem complicated, but it’s actually quite simple. It’s very greasy and difficult to eat regularly
