I still remember when I was a child, my mother would fry a basket full of crispy meat every New Year. At that time, there was no refrigerator, and the fried crispy meat could be preserved for more than half a month. When it's time to eat, cook a pot of sour soup with tomatoes and fungus, add crispy meat and cabbage leaves, thump thump in the pot, and the aroma fills the whole kitchen. Sprinkle coriander with a few drops of sesame oil before taking out the pot, and the saliva will flow out before it is filled!

When I grow up, I will always think of my mother's cooking, especially the bowl of sour soup and crispy meat! Every time I go home for the New Year, before I leave, my mother will carefully pack a big bag of crispy meat. In fact, I never cooked at home before, but now I like cooking after leaving my mother, just because I miss the taste of my home and my mother!

Fried crisp meat

1. Pork belly is washed, peeled and cut into thin slices; 2. Put it in a glass bowl and mix well with eggs, salt, thirteen spices, soy sauce and cooking wine (add more seasoning, because a lot of starch will be mixed later);

3. Add Jiang Mo and chopped green onion and marinate for 20 minutes;

4. Add sweet potato starch to the marinated pork belly. You need to add more and mix well to make a thick paste. It is better to hang a thin layer of paste on the meat slices;

5. Pour enough vegetable oil into the pot. When it is 60% hot, put in the pasted meat slices and fry them until they are golden on both sides. After all the pieces of meat are fried, heat the oil pan with high fire and fry the fried crispy meat again.

Sour soup crispy meat 1.**** after soaking, tear it into small pieces; Peel tomatoes and cut them into small pieces; Wash the cabbage, cut the cabbage leaves in half, and cut the cabbage into long strips; Cut the onion into small pieces and shred the ginger for later use;

2. Heat the wok, pour a small amount of oil, add chopped green onion and shredded ginger and saute;

3. Add the tomatoes and stir fry. After a few minutes, the tomatoes become soft and overflow with thick juice;

4. Add boiling water, and add crispy meat and black fungus at the same time after the water boils;

5. After the fire is boiled, turn to low heat for 8 minutes and add cabbage;

6. Stew for 5 minutes on low heat, bring in the right amount of salt and pepper, pour a little balsamic vinegar according to your own preferences, sprinkle with coriander, and finally drop a few drops of sesame oil, and stir well to get out of the pot.

In a city thousands of miles away from home, make a big bowl of sour soup crispy meat according to my mother's method, and take a bite of soup on the table first. The mouth is very hot, but the stomach and heart are warm. With a bowl of soft glutinous and sweet Wuchang rice, I eat a bowl with a big mouth, and then half a bowl of rice is poured with sour soup. It seems that I am not far from home ...