From my hometown to the distant places, there are always people and things that I can’t forget, and of course there is that dream of the twice-cooked pork and stir-fried peppers that makes my mouth salivate when I smell the aroma and make my clothes wet with saliva.

When choosing twice-cooked pork, it is best to choose fat and thin ones. If it is too fat, you will not be able to taste the same taste and it will also feel greasy. For those who are completely lean, Hui Chai, and some friends choose hind leg meat, as long as it is fat or lean.

Heat the pot and rub the pig skin downwards and back. This can remove the hair that has not been cleaned on the skin and destroy the oil in the sweat glands of the pig skin, which can remove the smell.

Then add water to submerge the pork, then add a small amount of cooking wine and a few slices of ginger and green onion. Cover and bring to a boil. Cook until chopsticks can be inserted through the meat and serve. Putting the meat in cold water can quickly tighten the meat by alternating hot and cold water. After cleaning, cut into thin slices and set aside.

Prepare other ingredients: slice the peppers with an oblique knife, cut the green garlic sprouts with an oblique razor blade, mince the garlic, mince the ginger, a small amount of five-spice black bean paste, bean paste or Lao Gan Ma, I personally like Lao Gan Ma Mom, because it’s not too salty. All ingredients are ready.

Start frying the meat. Heat the pot and add a small amount of cooking oil. When the oil is hot, add the pork belly and start stir-frying. Remember to turn on a low heat at the beginning and slowly stir-fry the water vapor to avoid oil leakage and burns. Fry until the pork belly is oily and the meat starts to turn slightly brown. Add the ingredients, minced ginger, minced garlic, black bean and Laoganma. Stir-fry for 2-3 minutes until it starts to color. Then add the peppers and green garlic sprouts in sequence, and stir-fry again. Stir-fry for 2-3 minutes until the green pepper changes color and serve.

It’s the beginning of autumn soon, and the real hot weather is here. It’s too hot and you have no appetite for anything. Your heart is angry and your mouth is bitter. When you wake up in the morning, you have bad breath. These are all signs of getting angry. In this weather, have a plate of stir-fried bitter melon to relieve the heat in your heart. It is best to choose the local bitter melon because it is bitter enough. I personally like the bitter taste of local bitter melon. Wash the bitter melon and cut it in half, remove the seeds inside, tap it with a knife with the cut side down, and then cut into thin slices. Put the cut bitter melon in a clean basin, add 1 tablespoon of salt to pickle the bitter water of the bitter melon, then clean it and set aside. I like to endure hardship, so I skip this last step.

To stir-fry bitter melon, just add minced garlic. Heat a pan and add a small amount of cooking oil. When the oil is hot, add bitter melon and stir-fry. When it changes color and softens, add a small amount of salt. Stir-fry until the flavor is fragrant and then add minced garlic. Ready to serve.

My family did not cook rice today. Qin Buquan and Wang Buquan did not eat porridge, even if they were hungry. I thought of a way, put in several kinds of beans and cooked colorful rice, which everyone in the family loved to eat.