Pile Flower Again by ?
We took one of those swan boats and paddled all the way to the middle of the lake.
We stayed for a while, lost ourselves in the serenity of being there but not really anywhere.
I don’t think I would like to settle down in a small town, at least not yet, but having a peaceful moment like that, away from civilization and away from people, it was perfect.
(by xiuxiu_sh)
Five-Spiced Stewed Pork ??
INGREDIENTS
2 lbs. Belly pork, 4 cloves garlic, 1 leek
SEASONINGS
1T cooking wine, 1C soy sauce, 2T sugar, 3 star anises, 4C soup broth
METHODS
1. Blanch the whole belly pork in boiling water to remove the blood, then remove to clean water and cook for 20 minutes until done. Remove and cool, then cut into large square pieces.
2. Heat 2T of cooking oil in wok to stir-fry garlic cloves until fragrant. Return pork and add seasonings to taste. Bring to a boil, then reduce heat to low and cook for 30 minutes until the pork is tender and soft. Remove to serving plate and sprinkle with shredded leak. Serve.
[POINT]
1. Select belly pork with tight, square layers for this dish.
2. During the cooking process do not let the pork stick to the pan. When the pork starts to soften, turn the skin face up because skin sticks to the bottom easily.
Peter:
This is probably one of my favorite Taiwanese dishes right now. Not only from what we cooked, but just in general. I love this dish. And the longer you stew it, the softer the meat gets. Mmm. Even the fatty layer is so delicious. Especially when it has soaked up all the juice. YUM!
