shoppinglee’s realm

用料：排骨 油 葱 姜 料酒 老抽 生抽 五香粉 糖

锅：有盖铁锅，最好是透明盖子。

– 感谢王可森同学曾经在这道菜上对我无微不至的指导。在传授我烹饪技术的的过程中，他表现出了非凡的勇气和耐心。

1. 取两棵小葱，切成2-3厘米的小段。姜切两片。

2. 把排骨洗好，尽量把水控干。

3. 将油烧热，微微冒烟。油可以略多一些，这样比较好吃。把排骨放入油里，再放入葱和姜。

3. 加入3-4勺糖（糖稍多一些比较好吃）。再放入适量料酒，之后翻炒2分钟。这里一定要炒两分钟，让料酒入味。

4. 加入生抽和老抽。老抽不要加多，看看颜色染的差不多就行了。 之后翻炒5分钟。

5. 加入适量五香粉，之后再翻炒两分钟。

6. 加入水至几乎没过排骨的位置，然后盖上盖子开大火。

7.等到水沸腾以后，把火调制中火偏小，继续闷，直到把水几乎闷干为止。

8. 最后放入鸡精或者味素，搅拌均匀就可以出锅了。

这道菜的秘诀是翻炒要勤，反复的翻啊翻，炒啊炒。喜欢红烧排骨的朋友赶紧去试试吧。

my body aches,

made contorted by defferment,

bent out of normal shape,

spilling waves of shivers down the armour of my back.

and a shadow of an arm bedecks this man.

my feet are stuck,

well rooted in loam of winters dry skin.

i cannot move.

i cannot breathe.

and geometric nets of pianostrings cast a shadow,

and warm the armour of a man’s back.

and when this man was a boy,

he shared the life and name of his father’s planting hands.

and cared to have an aptitude to watch the leaves rush over eyelids as fast as over windows.

and when this boy will have been a man,

he will let the universe pick him up out his roots.

and be so brave to let the tree that rustles wind,

carry him and many things.

by benyomin spaner