Chapter 978: Chapter 409: The Magic of Northeast Cuisine—Even When Full, You Want Another Bite! Dundun Goes Live!

The boiled pork belly is taken out, and it can’t be sliced immediately. It needs to be placed in the refrigerator or cold storage to chill it quickly.

This way, the meat can be sliced thinner.

The thinner the slices, the tastier the sauerkraut white meat will be.

Lin Xu didn’t freeze it for long, only putting it in the freezer for ten minutes, and the meat’s temperature had significantly dropped.

Place the pork belly side-up on the cutting board with the cross section facing upwards.

Then use a kitchen knife, applying the flat knife method, to slice the meat into thin pieces.

Wei Qian held the meat slices up and looked:

"Lin Xu, your knife skills are getting better and better. Being able to slice meat to this extent should make preparing Li Zhuang white meat pretty easy, right?"

Lin Xu laughed and said:

"If you mix some garlic paste dipping sauce, doesn’t this become Li Zhuang white meat... But among brothers, this dish is unlucky."

Both Sichuan Chongqing and Yun Gui regions have similar preparations to Li Zhuang white meat, such as the more common garlic paste white meat, and Southern Yunnan’s large knife white meat, among others. The methods are basically the same.

All involve boiling pork until cooked through, slicing thin, and dipping in sauce.

Even for this sauerkraut white meat, the eating method is similar – the sauerkraut meat also needs to be accompanied by garlic paste dipping sauce.

The shop’s pressed pig head meat and crystal pork hock dishes all need to be eaten with garlic paste, and the kitchen regularly has ready garlic paste dip available.

Wei Qian scooped some garlic paste dip, rolled the long and thin meat slice in it, dipped it, and then tasted it.

"Hmm, nice, the flavor of the meat is rich and fragrant. The only flaw is that the pork belly’s fat isn’t thick enough, not as tasty as traditional belly meat."

Whether garlic paste white meat or Li Zhuang white meat, used is the belly meat from the pig’s hindquarters, which is thicker, with fat and lean meat each making up half.

Thus when sliced thin after boiling, it’s chewy yet tender.

"Today we cooked quite a lot of meat. If you want to eat garlic paste white meat, I can save some for you later. Anyway, those returning from the auto show are probably not too hungry, but they might drink some sauerkraut soup at most."

"Alright, then later slice some cucumber strips, and roll all this meat up." 𝑓𝑟𝑒𝘦𝓌𝑒𝑏𝑛𝑜𝘷𝑒𝘭.𝒸𝘰𝑚

Roll it up?

What new trick is being prepared now?

Lin Xu sliced the meat piece by piece and began preparing the dish.

He set up a frying pan, first slide it, heat it up, then put a spoonful of lard into it.

To cook sauerkraut white meat, lard must be added, as only the greasiness of lard can enhance the crispness of sauerkraut.

Also, with the presence of lard, the sourness of the sauerkraut will be neutralized by the fragrance of the meat.

The whole dish will then be aromatic but not greasy, becoming more delicious with each bite.

Once the oil is hot, add the drained and chopped sauerkraut to the pan and start stir-frying.

By stir-frying with lard, the sour and fragrant taste of the sauerkraut will be released, and the texture will become crisper.

Sauerkraut shouldn’t be fried too long; once the sour fragrance comes out, pour in the prepared pork bone broth to further enhance the unique fragrance of pork.

Use high heat to simmer the sauerkraut for a while, allowing the sour fragrance and pork aroma to fully combine.

Actually, the longer sauerkraut white meat cooks, the better it tastes.

Usually, it’s even better when reheated the next day than the first.

But not today, since the father-in-law is waiting to eat, let’s serve it up first.

After simmering for over ten minutes, Lin Xu took two dry pots and divided the sauerkraut cooked in the pot into them. After serving, he neatly arranged the meat slices on top, completely covering the sauerkraut.

Having finished this, pour the pork bone broth used to cook the sauerkraut again.

Finally, sprinkle some white pepper and sesame oil in the soup to enhance its flavor.

Place the dry pot set on the dining table, light the alcohol stove, then put this sauerkraut white meat pot on it, using the stove’s heat to bring the sauerkraut to a boil again.

When the sour aroma wafts from the pot, serve with garlic paste dip, and it’s ready to eat.

Shen Guofu sat down, inhaling the sour aroma from the pot, smiling and saying:

"Come come, have some, even if not eating, it’s best to drink some soup. The lactic acid bacteria in sauerkraut accelerate digestion and reduce the burden on the digestive system."

Shen Baobao stared wide-eyed:

"Dad, when did you start knowing these? From Mom’s paper?"

"No, I’m just making it up... But that’s the theory, after binge eating, consuming sour food is quite beneficial. Come on, is good to eat well and then go exercise later."

He was afraid Director Han wouldn’t let him eat, proactively drawing everyone in.

He even suggested exercising after dinner to further relax Director Han’s guard.

One must say, the father-in-law’s tactics in regards to food are quite diverse.

He didn’t directly eat meat or sauerkraut, but used a soup spoon, scooping half a bowl of already boiling sauerkraut soup from the pot.

He held the soup bowl close, blew gently, and took a light sip.

The sour and fragrant broth entwined with pork aroma slid warmly from the mouth straight to the stomach.

With one sip of sauerkraut soup, every pore on his body opened up.

Comfort!

This feeling of pure comfort from within to the limbs is so exhilarating.

"Delicious, sour and fragrant, with one sip, the whole body feels comfortable."

However, everyone else wasn’t moved, feeling too full and having no appetite at all.

After a couple of sips, seeing no one picked up chopsticks, Shen Guofu grabbed an empty bowl on the table, served some more, and handed it to the somewhat full Director Han next to him:

"Wife, give it a try, this sour aroma is truly enjoyable to drink."