Sweet and Sour Roasted Sops

The smell of smoke in the kitchen has not yet dissipated. Really, choking eyes.

I want to make sweet and sour grilled ribs. Sichuan kind. It's not the kind of soft Western-style ribs, it's the kind that needs to be a little vigorous, a little numb, a little spicy, and the bones have to gnaw on the fragrance. Why? Ate once at a small restaurant last Friday. Just once. That smell hooked me like a hook. When I got home, I stared at the raw ribs in the refrigerator in a daze. Excitement. I think I can do it. Who am I? I am a person who has lived in a strange country for more than ten years. How hard can it be to get a few pieces of meat?

Big mistake.

Disaster begins with sugar. I think of "sweet and sour", there must be more sugar. The hand shook, and half a cup went down. No, it seems like too much? Forget it, just melt it. Then there is the key "Sichuan soul". Sichuan peppercorns. My can of aged peppercorns is black and looks amazing. I grabbed a handful and threw it directly into the hot oil.

Zila.

The taste is not right. It's not incense. It's suffering. The kind of burnt bitterness that goes straight to the heavenly spiritual cover.

And so on. Am I too hot? The oil is emitting blue smoke. panicked. I really panicked. I hurriedly turned off the fire, and my elbow accidentally hit the flour bag next to me. Pfft. A cloud of white mist exploded. I coughed like an old duck. At this time, the dog downstairs began to bark. It's noisy. My cat jumped on the cooking table, looked at the mess indifferently, and knocked over the unopened bottle of Coke.

It's over. It's all over.

I looked at the black, slimy stuff in the pot. This is my "Sichuan classic"? This is simply chemical waste. I want to cry. Really. The frustration that goes from the soles of your feet to the top of your head. It took two hours and ruined all the ingredients. Also clean this countertop flour and syrup mixture.

Take a deep breath. Don't throw it away. Try again.

I rushed over and grabbed my phone. Fingers are still shaking. Search for "save burnt sweet and sour ribs". The screen light pierces the eyes. There is a post that says, add acid. A large amount of acid. And wine. Beer? Liquor? Regardless, there is an open bottle of lemon juice at home, and half a bottle of cheap white wine.

I poured it in. Zi - another loud noise. Steam splashed on the face, hot. But I smelled it. The burnt smell faded a little. The sour taste rushed up, sharp, but ...... The smell of being alive. I cut some fresh ginger again, smashed it, and threw it in. I didn't dare to put peppercorns this time. I'm afraid. I'm really afraid. Change it to sprinkle some peppercorn powder at the end, insurance.

Preheat the oven. This time staring at the thermometer. Don't dare to get distracted. I don't even bother to pay attention to the cat's call.

Forty minutes later. Ding.

The moment the door opened, the fragrance came out. Not perfect. It's a little too sweet, after all, I have so much sugar added to my hands in front of me. However, the caramelized aroma mixed with the freshness of lemon actually overshadowed the previous bitterness. The surface of the ribs is bright red, although the color varies, some places are black, and some places are golden. But that's what home is like, right?

Pick up a piece. Hot. Blow. Bite down.

Crispy. The skin is crispy. The meat was a bit woody because I was afraid it wouldn't be cooked for too long. But the taste is ...... OMG. The sweet and sour mouth is very full, and finally there is a hint of numbness on the tip of the tongue (that is the peppercorn powder sprinkled later). Not perfect. Absolutely not perfect. But the taste reminded me of the feeling I had in the restaurant that day, and it was different. This is the taste of "survivor".

This experience made me understand that the word "moderation" in cookbooks is really the most difficult math problem in the world. We always want to recreate the taste of memory, but life will always add some surprises to you. Flour bags will pour, cats will make trouble, and hands will shake. But that's okay.

• Don't believe how much your hands are shaking, use a measuring spoon! Use a measuring spoon!
• If something is mushy, don't rush to pour it, try adding some acidic liquid to save it, miracles happen occasionally.

The most fascinating thing about cooking is not that you make the perfect replica, but how you save that meal from the mess.

Next time? Next time I might try to deal with the cat first. Or buy a knock-over cup. Maybe.

Q: If sugar is really bitter, can it still be saved?
A: The slight bitterness can be balanced by a lot of acid (vinegar, lemon juice, ketchup) and a bit of saltiness. If it's already as black as coal, then ...... Forget it, wash the pot and start over. Don't get along with your stomach.

Q: What should I do if I don't have Sichuan peppercorns?
A: Don't force it. Replace it with black pepper and a little allspice, although it doesn't have that "numb" feeling, but the fragrance layer is still there. Or simply make it into pure sweet and sour mouth, which is also delicious.

Q: Why are my ribs dry?
A: Most likely it is baked. Pork ribs do not need to be slow-cooked at low heat for a long time like beef. Once the sauce is coated, it takes only 15-20 minutes to color in the oven. Alternatively, soften and then bake.

Okay. I'm going to wipe the table. The syrup stuck to the ground seemed to attract ants. Really, a lot of ants. I have to hurry......