The matter of fried pork is simple on the surface, but in fact there are many doorways. Meat selection is the first step. You have to pick the kind of pork belly or tenderloin with a little fat, fat and thin, fried to be fragrant but not greasy. When the meat is bought, don't rush to go under the knife, you have to give it a "bath" first. It's not just a flush. Soak the meat in clean water for five minutes to let the blood slowly seep out, so that there is no fishy smell when it is fried. After soaking, take it out and cut it into thin slices, and the slices are even, just as thick as a playing card. If it's too thick, it's not easy to cook, and if it's too thin, it's easy to burn. This step is a test of patience, and a shake of the hand can be wasted.

切好肉，接下來是重頭戲——醃制。這一步，十有八九的人都給忽略了。沒腌過的肉，炸出來跟橡皮筋似的，嚼得牙酸。可腌過的肉，那就不一樣了，嫩得像嬰兒臉蛋兒。咋腌？拿個大碗，把肉片攤平，撒點料酒去腥，再加點澱粉和蛋清，抓勻了靜置二十分鐘。這功夫不能省，澱粉和蛋清就像給肉披了層保護衣，鎖住水分，炸出來才滑嫩。想當年，我第一次炸豬肉，直接跳過這步，結果端上桌被老爸吐槽：“這肉咋跟鞋底似的？”從那以後，我算是長了記性。

Marinate the meat, and you can't be sloppy in the pot. Heat the pan with cold oil, this old saying is true. The temperature of the oil must be well controlled, the meat is easy to burn if it is too hot, and it absorbs oil if it is too cold, and it is greasy to eat. When the oil is hot enough to bubble, slide the slices of meat in and turn them gently so they don't stick together. Fry until golden brown on the surface, remove and drain the oil. At this time, the meat is already too fragrant, but don't worry, the play is not over yet. Leave some base oil in the pot, throw a few slices of shredded ginger and dried chili, pour the meat back after bursting the fragrance, stir-fry quickly on high heat, add some light soy sauce and dark soy sauce to adjust the color, and the chili pepper will come back to join in the fun. Stir-fry a few times, sprinkle a little salt, and the aroma will come to your nose immediately.

In fact, fried pork is not only a handiwork, but also a philosophy of life. Just like being a man, you have to pay attention to a long stream, and you can't rush for quick success. The meat has to be marinated slowly, the oil has to be slowly heated, and the heat has to be adjusted slowly. Every step has to be calm, in exchange for a full mouth. On the other hand, what is not the case in life? In a hurry, I can't wait to climb to the sky in one step, but I often fall and my nose is blue and my face is swollen. The knowledge of fried pork, savoring it, is really a bit Zen.

豬肉這東西，平平常常，卻能變出千百種花樣。炸得好，家裡老小都誇你手藝了得；炸不好，怕是連狗都嫌棄。2025年的今天，豬肉市場依舊紅火，價格穩中有升，養殖戶們忙得不亦樂乎。據說去年全國生豬出欄量突破7億頭，供應充足，價格親民。咱老百姓過日子，圖的不就是這點煙火氣？一塊好肉，炸出滿屋香，誰吃了不覺得幸福滿滿？