I was cleaning out the refrigerator today and found in the corner a bag of Lijiang cured pork ribs that I bought last year. Like the cured pork ribs from our hometown in Hubei, they are all air-dried and exude a charming aroma.

Lijiang is an ancient city in Yunnan. It is romantic and has a rich history. The first time I knew Lijiang was on the Tea Horse Road. I was fascinated by such a beautiful ancient town, the sound of caravan bells, and the seven stars covering the moon. The national culture and the unique and weird food culture make me nostalgic. One of them, Lijiang Cured Spare Ribs, arouses my homesickness. My hometown also has cured pork ribs, and the recipe is very similar.

Lijiang Cured Pork Ribs Hot Pot is one of the traditional delicacies of Lijiang, Yunnan. It is a main dish in the third stack of Naxi's famous dish "Sandieshui" - "Releisant stack". Sandieshui is equivalent to the Naxi people's Manchu-Han banquet. This dish is only served to the most distinguished guests. It is said that when Xu Xiake visited Lijiang, the Naxi chieftain entertained him with 108 "triple water".

Lijiang Cured Pork Ribs Hot Pot uses pork ribs that are marinated in local methods and stewed in a casserole. It is usually served with fresh vegetables, wild mushrooms, vermicelli, etc. It is a good product in Yunnan cuisine.

In our hometown, when distinguished guests arrive, we serve the best waxed goods to pay for the guests, with more dried vegetables. In Shenzhen, the conditions are still lacking, but no one will affect the cooking of waxed food. Pork Ribs, Sweet Potato and Cabbage, a homemade delicacy is produced.

1. Soak the waxed pork ribs overnight and wash them thoroughly.

2. Put it into the pressure cooker and press it. The cured pork ribs will be air-dried and the meat will be very firm. Simply stir-frying and boiling will make it difficult to cook thoroughly, so press it first.

3. After soaking the sweet potato flour for three hours, wash it and set aside.

4. Wash the flat bag, cut it, and fry it in the pot.

5. Add soaked sweet potato flour at the same time.

6. Stir-fry for 3 to 5 minutes until the sweet potato starch becomes soft.

7. Then add an appropriate amount of light soy sauce and salt to taste.

8. Let the light soy sauce and salt evenly distribute and fully absorb the flavor.

9. Finally pour in the pressed waxed pork ribs.

10, and pour in the soup from the pressure cooker braised pork ribs.

11. Cook over high heat for 5 minutes to fully release the salty aroma of the cured pork ribs, blend into the vermicelli, and wrap in a flat package.

After 12.5 minutes, reduce the juice over low heat.

The cured pork ribs, vermicelli and cabbage are ready. The whole kitchen was filled with cured meat, as if I had returned to my hometown and enjoyed family affection. My parents were busy in the kitchen, and we children were waiting to eat. A person's attitude towards food hides his attitude towards his family, and even more so his relationship with his parents. Those children who chatter endlessly and miss the food of their hometown and their parents' specialties always have a good relationship with their parents as they grow up. In this relationship, food has become a concern, a reason, and a sustenance.