1那年月,全国大部分商品还是限量购买,加上我爸妈都很勤俭节约,吃得并不丰富。我小时候,每年只有两三次吃肉的机会,所以总觉得命里缺肉,特别馋肉。有一种客家红烧肉,深深刻在我的童年美味食谱上,想起就仿佛闻见那股子肥厚甜腻的香气。一块很厚的肥瘦各半的带皮五花肉,切成大拇指宽窄的正方形小块,开水汆过滤去血水,放油锅里炸,滋溜一下热烟冒出来,肉里的油都噼噼啪啪地浸出来,油锅里的油丝毫没有变少反而越来越多,一块块肉亮津津 That year, most of the country’s goods or a limited purchase, plus my parents are very thrifty, eat not rich. When I was young, only two or three times a year to eat meat, so I always felt missing in life, particularly greedy meat. There is a Hakka braised pork, deep in my childhood delicious recipes, think of it seems to smell the sweet and sour flavor of that piece. A very thick fat and a half of the skin with pork, cut into the square of thumb square, small pieces of boiling water filter out the bloody water, put the pan fried, nibble hot smoke come out, the meat of the oil 噼 噼 啪Snapped out, the oil in the oil did not diminish, but more and more, a piece of meat Shizujin