After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

When making this minced meat rice, the biggest mistake is to be lazy and use a meat grinder.

The spiral steel blades of a meat grinder grind the meat by squeezing it, which crushes all the tendons in the meat chunks and causes all the juices to drain before it is put into the pot. When it is put into the hot oil, it is easy to spit out a puddle of murky water. The resulting minced meat is dry, hard, and has no chewiness at all.

Hand-cut diced meat is completely different.

Lin Fan's wrist was slightly heavy, and his knife was very steady. He first cut the meat into slices half a finger thick along the texture of the fat and lean meat, then cut it into thin strips, and finally cut it into small cubes two or three millimeters square.

The cut meat cubes are distinct, the fat is snow-white like fat, the lean meat is pink and firm, the cuts are smooth and clean, and the meat juices are locked deep in the muscle.

After chopping two large bowls of meat, Lin Fan took over the half-plate of pickled mustard green stems that he had just chopped.

He reached out and grabbed a large handful of chopped pickled cabbage, then clenched his fist tightly in his palms.

"Sizzle—"

A stream of yellowish-green excess acidic brine was squeezed out through the gaps between the fingers and fell into the sink.

When stir-frying pickled vegetables and minced meat, you must first remove about 70-80% of the excess water from the pickled vegetables.

If you pour a whole bag of sour brine directly into the oil pan, the boiling hot oil will splatter instantly upon contact with the water, and the oil will also cool down, turning stir-frying into boiling, and you won't be able to bring out the dry, fragrant, and slightly burnt flavor.

Only by squeezing the pickled cabbage dry and then putting it in the pot with boiling hot lard can it quickly absorb the oil from the outside to the inside, bringing out its crispness completely.

After squeezing the sauerkraut dry, Lin Fan casually smashed four cloves of garlic and chopped them into fine minced garlic. He also chopped a small pinch of ginger and removed the seeds from two washed red chilies, then chopped them into small red pieces. He neatly arranged them in the condiment dish next to the stove.

"Fire."

Lin Fan turned on the valve of the high-powered stove with his other hand.

"boom!"

Blue and white flames leaped up from the cast iron stove core, and the heavy wrought iron wok quickly heated up above the flames, with a very thin layer of blue smoke rising from the bottom of the wok.

Lin Fan scooped a small half-spoon of bright white, hardened raw pork fat from the black mountain pig and slid it into the hot pot. With a flick of his wrist, the iron pot spun over the fire, and the rendered pork fat melted rapidly, evenly coating the scalding pot walls with a layer of glistening golden oil film.

As soon as the oil reached 50% of its maximum temperature, two large bowls of hand-cut black mountain pork cubes slid into the pot along the edge.

"Sizzle—!"

A crisp, rapid popping sound suddenly erupted in the large iron wok!

The lobby and the kitchen are separated by a half-closed blue cloth curtain.

Old Liu, who was sitting at the solid wood square table in the lobby, was slumped on the bench rubbing his stomach when the piercing sound of frying oil entered his ears, and his eyelids twitched suddenly.

Immediately afterwards, the sound of a spatula being rapidly overturned against an iron pot came from the kitchen.

Lin Fan held the wooden handle of the iron pot with his left hand and steadily pressed down on the iron spatula with his right hand, quickly spreading the spatula in a circular motion along the bottom of the pot.

The raw meat cubes, originally pink and white, quickly spread out in the hot oil, and the surface quickly tightened and sealed as they heated up.

Lin Fan turned the heat down to medium and calmed his wrist, slowly stirring the oil in the pan.

As the spatula continued to turn the meat, the animal fat accumulated inside the diced fatty meat was rendered out little by little under the heat, and more and more clear oil accumulated at the bottom of the pot.

The surface of the lean meat cubes gradually dried out, the edges curled slightly, and a very tempting golden-brown color appeared.

The fatty meat cubes shrank into translucent golden oily residue, while the lean meat cubes remained firm and oily.

A rich, pure aroma of rendered pork fat mixed with the intense, savory scent of raw meat sizzling and browning filled the lobby like a gust of wind, suddenly yanking open the blue curtain!

"Gulp!"

Old Liu's hand, which was rubbing his stomach, froze in mid-air, and he swallowed hard, swallowing a large mouthful of saliva.

Before Old Liu could even catch his breath, there was another loud "sizzle" from the kitchen!

Lin Fan sprinkled minced ginger, chopped garlic, and finely diced red chili peppers right in the center of the stir-fried diced meat.

When ginger and garlic meet scalding hot rendered pork fat, their pungent, spicy aroma is instantly swallowed up by the pork fat, transforming into a highly aggressive, sweet and savory garlic flavor.

Next, two large bowls of squeezed-dry pickled mustard greens were inverted into the pot!

"boom--!!"

The high-powered stove is running at full capacity!

Lin Fan lifted the large iron pot by the handle with one hand, exerted force with his wrist, and the heavy iron pot flipped and tossed repeatedly above the stove fire.

"Swish! Swish! Swish!"

The yellowish-green pickled cabbage pieces and the golden, glistening diced meat tumbled and fell in mid-air before returning to the boiling pot bottom.

The mustard greens, which had been squeezed dry, were then coated in scalding hot oil and rendered pork fat, which acted like a sponge, absorbing all the pork fat that had seeped out from the bottom of the pot into the deep fibers of the green stems.

The pickled cabbage cuts through the greasiness of the pork, while the lard soaks into the dried-out cabbage. The originally slightly sour and salty aroma of the pickled vegetables is completely transformed under the intense heat of the fire and the cast iron wok, turning into a powerful and intensely aromatic dry wok flavor!

Old Liu couldn't sit still any longer.

He braced himself on the edge of the table with both hands, stood up abruptly from the bench, craned his neck, and strained to peer towards the kitchen curtain, his nostrils flaring violently.

"My goodness... this... this is really stir-fried pickled mustard greens?!"

Old Liu was so anxious that he kept stamping his feet by the table. He turned to look at Aunt Wang, his eyes wide with disbelief.

"Auntie! Smell this! When you usually stir-fry pickled vegetables in the yard, they either turn out watery and salty, or they're greasy because you put in too much oil."

"How come Boss Lin's pot... is emitting a smell that's a mix of charred barbecue aroma and a tangy, crunchy flavor?!"

Aunt Wang also sat on the bench, her two thin hands tightly gripping her apron, her eyes staring blankly at the curtain, looking somewhat dazed.

She can recite the steps of pickling vegetables and cooking dishes that she has been making for fifty years with her eyes closed.

But the smell wafting from the kitchen completely shattered all her memories of this home-style dish.

The aroma of the caramelized cabbage was so intense, without a trace of watery residue. The rich, fatty scent of the lard completely washed away any trace of the raw, astringent taste of the pickled cabbage. One whiff and your mouth watered like a fountain!

"I...how would I know..." Aunt Wang muttered to herself, the sound of her swallowing clearly audible to Su Xiaoxiao next to her.

"This isn't just stir-fried pickled vegetables; it's ten times more fragrant than rendered pork cracklings for Chinese New Year!"

Su Xiaoxiao sat at the table, inhaling the increasingly strong smell of cooking oil coming from the kitchen. She pursed her lips and inhaled deeply, her big eyes fixed on the curtain.

Just then, a very crisp "sizzling" splashing sound came from the kitchen.

That was the sound of pure grain-brewed soy sauce being poured around the edge of a scorching hot iron wok, instantly releasing a rich, caramelized aroma from the intense heat!

Lin Fan then sprinkled in a small spoonful of white sugar to enhance the flavor, stirred the pan five times with a spatula to lock in the taste, and turned off the heat.

"Xiaoxiao, start the steamer and serve the rice!" Lin Fan called out to the door curtain.

Su Xiaoxiao moved swiftly, running into the kitchen and pulling open the iron door of the large steamer while wearing thick gloves.