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Photo by Jas Chen Honestly, though we can not say it is a healthy food, braised pork is often appeared on my table dish, because without him, but just to grandma, love to eat braised pork fat Zizi section parts, perhaps because of bad teeth, duke pitchforks especially the 80 years old, less and less able teeth into food, braised pork is almost essential dish meal, so gradually the less Chen mother also cooked nearly thirty years, duke pitchforks at least nine thousand pot of meat, in any case say that it is a very alarming figure, but also in any case can not say good, after all, been quite picky grandmother recognized, is the use of pork, according to my grandmother, good meat there will be no pig meat smell of urine in the two designated stalls. (Do not laugh! She really ate out, so even if moved, or get back to the old market to buy food ah!) This grandmother to eat the leaf, or a plate of stewed meat designated to call it for me muddy unsolvable, have to eat vegetables every day, the restaurant also rebid, Chen mother may have done okay enough! Grandma always said: "is duke pitchforks not the same, not the same, Aoba be made good." Due to her grandmother always called a small-exclusive, for which small cap black Mother of meat, I always uninteresting, I think that the elderly population is delicious, the restaurant is on the novelty of it? And finally to work into the Aoba restaurant, public restaurant duke pitchforks is not shut to boast its own delicious braised pork. "Is that so?" I shrug and think, of course, still have to try to eat, the mouth is sweet, I'm afraid is inevitable. This is not to say Aoba bad, this is designated to interview myself, except that my mouth had been spoiled, picky eaters choose to eat, say, how a mother's poon choi comparable taste it? A dish of braised pork sent up, I somewhat hesitantly lifted chopsticks, good? When chopsticks unsteadily on pork fat, at least you can feel the softness duke pitchforks still retain elasticity, but I looked down the chopsticks more hesitantly dropping Feiyou, reportedly duke pitchforks when I was little with my grandmother would grab fat meat, but now age, renowned for the fat will be thinking about the body fat that circle, though, he said that under a layer of meat is golden duke pitchforks brown pigskin crystal clear, lined with dense became dark brown The lean, it is tempting kind. "Incense!" Bite the first port could not think so, no wonder can be a signature dish ah! Gum, oily fat, lean meat rich pigskin, so taste is more level up, I had like soy sauce, braised pork here seems to be to use the traditional method of brewing soy sauce, the meat seems to have a little sniff light soy flavor. Photography team of boys who would have a piece of land to grab a shirt braised pork, but I'm still distinguish aftertaste. duke pitchforks Braised onions in faceless, but I always thought the smell of stewed duke pitchforks meat or rely on garlic proposed, could not help but ask such question, to realize that, before the original halogen first with the fire bombing of the onion, garlic and a halogen three hours, cauldron Huo, garlic has long been of the marinade into, a block of braised pork infected with distinct colors. Of course I love my mother's. But, I think I still have his mother to dish sorry, duke pitchforks Aoba braised pork really delicious too! However, I will go home to eat soaked with onion gravy, duke pitchforks I do not know there is no consolation to the hard work of mother?
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