After frying the tofu skins, Lin Yuan planned to make two dishes, one was meat-stuffed tofu skins, and the other was tofu skin braised pork. The braised pork was easy to manage; she would just take out a couple of pieces from the jar where the pork was salted before. They just needed to be rinsed clean and cut into chunks not much different in size than the tofu skins. However, for the meat-stuffed tofu skins, minced meat was required, so using the jarred meat wouldn't be ideal. Fresh pork would be better, luckily Lao Fan brought some meat and vegetables earlier that day.
Lin Yuan cut a chunk of fresh pork and started chopping it with a kitchen knife, producing a skilled and rhythmic sound that was quite pleasant to hear.
