Li Junge said, "Huh, why did you get two pigs back? Where did you buy them?"

Dad said: "The road was closed last year, and many of the juniors did not come back, and there were fewer pigs in the village. ”

My mother said: "The Dongfang family raised three more at the beginning of this year, plus the pigsty that was not killed last year, and the pigsty was full. ”

Dad said again: "This year, Qingguo and his family finally came back, but they were pulled by you to run the boat again, Dongfang was really busy, and I knew that our pig's Jiudou Bowl had been killed, so I gave two to our family." ”

Li Junge said: "That's great! I'm back this year, and Ayin, and the two girls from the fourth grandfather's family, and some friends from the city are coming." It's really unreasonable not to kill two pigs during the New Year. ”

The two girls are doing needlework with their grandmother, and the old man is like this, he will never leave the needlework when he is free.

I saw my father and mother driving two pigs over from afar, and the two girls hurriedly came over to see the strangeness.

Li Junge hurriedly shouted: "Come around from the other side of the fish pond, I finally rushed here, don't drive it back again!"

Taking the bamboo strip from his mother's hand, Li Junge shouted "chirping" while hurriedly driving the big white pig into his own pigsty.

As a result, the big white pig was reluctant to go in again when it was out of the slaughter, and wanted to go to the sweet elephant meadow for disaster, so he didn't leave.

"Damn! Toast and don't eat and drink!" Li Junge took out the eagle whistle and summoned Bai Da.

After a while, Bai Dabai and a group of dogs hulala didn't know where they came out of the wild, and their bodies were still dry grass, and they didn't know where to dig straw stacks in the field just now.

As soon as he saw the two pigs, his eyes lit up, and he pounced on this side with his big mouth open.

A good hound is like this, when it's okay, it can be restrained with a cotton thread, and when it's okay, it dares to scare a black bear.

Li Junge shouted: "Bai Da, don't keep your mouth shut, just scare and scare, drive these two goods up to the dam first." ”

Bai Da led his younger brothers and sisters to bark at the two pigs, grinning their teeth, and occasionally pounced on their ears and bit their necks.

The two pigs were frightened and hurriedly fled along the edge of the fish pond in the direction of the open dam.

The road was narrow, and a few people behind were too excited to get up, so they simply ran around the fish pond and went to the other end of the open dam to block it.

Dad hurried to the pigsty to get the pen board.

The two white pigs ran all the way to the open dam and looked up, and there were a few demons smiling on my side, but when I turned around, I found that I had been surrounded, and now there were all Bai Sensen's sharp teeth, and I was so frightened that I drilled into the pigsty.

Seeing the big pig enter the pen, my father hurriedly put the pen back and locked up the pigs.

Bai Da and the others did not stop, and continued to jump and jump to the pigsty, screaming to show their presence.

The two white pigs were so frightened that they hid in the corner of the circle at the other end and snorted.

Li Junge hurriedly touched Bai Da's head: "Okay, okay, the task is complete, go out to receive the reward!"

Cut a crucian carp strip for each dog, and each of them scratched their heads and chin and praised it, and then they smiled so hard that they could not see their eyes, and continued to go to the trouble of the vole and the chicken.

Mom wiped the sweat on her head: "I knew that Bai Da and they were so capable, so I took them with me early in the morning, and I didn't exhaust me and your father to death when I came back all the way!"

My father was also tired enough, and while pouring water for himself, he said: "I also said that this dog is useless, and one housekeeper is enough, why do you raise so much! ”

Alice and Shirly were also very excited, this was the first time to see how the hound hunted, although it was only a fur, and I thought it was very enjoyable.

Shirly pulled Li Junge's sleeve and said, "Jungle, when are you going to take us to the mountains to play?"

Li Junge said: "It's a little cold to enter the mountain at this time, in fact, the best day is April next year." ”

Then he said, "And ...... Last month......"

Shirly pounced on Li Junge's neck: "Last month, you and Sister Ayin ran up the mountain several times!

Li Junge hurriedly dodged: "Didn't I take you on a tour of the Wuxi River......! That's right, Xiaomei is going to shoot the wedding dress on the weekend, and when the time comes, go to Miao Village and ...... together"

Finally broke free, Li Junge hurriedly went to the kitchen to cook.

After going to the house first, the crucian carp is cut and cleaned, and the fish body is lightly cut three times on both sides, and the flavor is tasted with refined salt, mash juice, light soy sauce, ginger and green onion slices.

Then take out a piece of semi-fat and lean pork and chop it, Pixian bean paste, pickled chili pepper, pickled ginger are also minced, and the shallots are cut into three-centimeter-long knots.

In addition to the above-mentioned ingredients, the dry-roasted crucian carp also uses a crucial condiment - sprouts.

Outsiders may not know, but Shuzhou is a household name.

"Xufu sprouts", "Fuzhou mustard", "Nanchong winter vegetables", "Han'an kohlrabi", are collectively called the four major pickles in Shuzhou by Shuzhou people.

It is a bit similar to the umeboshi in the north, but the vegetables are different and the method is more exquisite.

The reason for the word "bud" is to show the delicate selection of materials.

The raw material used in the sprouts is a kind of small-leaf mustard unique to southern Sichuan, which is called "Erping pile", and the locals of Jiachuan like to call it "oil stem greens".

Its roots are tender and elastic, crisp and delicious.

Every year, when the vegetables are harvested, the housewives will remove the leaves, cut the vegetable stems into chopstick-thick shreds, and then dry them until they are harvested into one and a half catties per ten catties, and then placed in the barrel to sprinkle salt and press and pickle.

Boil the brown sugar to the extent that it can be stirred up into silk, mix it with the pickled vegetable shreds while shaking, add spices, and then reload the jar, tie the salted cabbage leaves tightly, seal the grass petals tightly, and store them for at least one year before the sprouts can be opened and eaten.

Jiachuan is mild and humid all year round, and the Hongshui River is also known as the "River of Fine Wine", and the air and soil environment are rich in microorganisms suitable for pickling and fermentation.

These large numbers of beneficial microorganisms produce a unique flavor during the pickling and fermentation of the sprouts.

After the new year, the sprouts are green and yellow, moist and oily, the roots are uniform, the quality is tender and crisp, the taste is sweet, salty and palatable.

Before the introduction of monosodium glutamate, sprouts were an important freshness enhancer for the poor people in Shuzhou when cooking, which can be summed up in five words - fragrant, sweet, crisp, tender and fresh.

Therefore, in addition to being salted and roasted with a white base, sprouts are mostly used for seasoning, such as boiling soup, making small noodles, making meat filling, etc.

Li Junge fished out a handful of sprouts from the jar, washed them, squeezed out the water, and chopped them on the cutting board to the size of a grain of rice.

I went to the back mountain and pulled out two wild bamboo shoots, and when I came back, I cut them out and cut them into small cubes.

Then cut the shredded meat, green bamboo shoots, and fungus shreds needed for fish-flavored shredded meat.

Then heat the iron pan and first broil the pan with large pieces of ginger to prevent sticking when frying the crucian carp.

Add vegetable oil and cook until seven ripe, fry the crucian carp until light yellow, then fry the pork until crispy, add diced bamboo shoots, and an appropriate amount of soy sauce and stir-fry until fragrant, then shovel out and set aside.

Add an appropriate amount of cooked vegetable oil to the iron pot and cook until it is hot, add pickled pepper to soak ginger Pixian bean paste, fry garlic until fragrant, add fresh soup, refined salt, soy sauce, mash and crucian carp, boil over high heat and change to low heat for ten minutes, turn over the crucian carp, add sprouts, minced meat, and green onion knots until the juice is dry and bright, add a little monosodium glutamate to the pot and serve the plate.

This dish is a test of the heat, to boil until the juice is just about to dry up when the pot starts, early water dripping, late bean paste and the like will stick to the pot and become mushy and bitter, at the right time to get out of the pot, see the oil and not see the soup, is the essence of "dry burning".

There are two flavors of dry-roasted crucian carp, one is salty and fresh, and the other is sweet and sour, because the fish-flavored shredded meat is sweet and sour, so the dry-braised crucian carp Li Junge chose the salty and fresh taste.

Next is the fish-flavored shredded pork, this dish is mainly the preparation of sweet and sour flavor, remember three two one, three small spoons of sugar, two small spoons of vinegar, one small spoon of light soy sauce, this ratio of sweet and sour sauce is suitable for most people's taste.

Add a small spoon of cooking wine, a small spoon of starch, and an appropriate amount of water to make a pulp.

Pour shredded meat into the hot oil and stir-fry until cooked, then set aside.

Pour a little more oil into the pot, add the soaked red pepper and ginger left over from the crucian carp and stir-fry the red oil.

Then stir-fry the green onion, ginger and garlic until fragrant.

Then add the green bamboo shoots and fungus shreds and stir-fry.

Finally, pour in the shredded meat and stir-fry, then pour the fish sauce into the side of the pot and stir-fry evenly, and sprinkle with chopped green onions.

Next, Li Junge made a large pot of cabbage and meat sliced soup, and cut some cured meat platters indiscriminately.

Seeing that Liangzi and Uncle Mitsumi had returned, Li Junge called Liangzi in to see how Liangzi made mustard-flavored natto from his hometown.

Turning on the water bowl and uncovering the plate, Li Junge poured the mustard greens into a basin.

Liangzi first picked up a piece of mustard greens and chewed it, then his nose wrinkled, and said to Li Junge: "Oh...... Li Sang...... This mustard has a strong flavor and a kind of freshness of greens, which is so good!"

Li Junge said: "Hahaha, auntie, you can do it if you like, in this way, you make one of your hometown flavors, and I will mix the rest into 'Chongcai'!"

Ryoko was overjoyed, took half a bowl of natto, cut a handful of mustard greens into diced vegetables about the size of natto, added a little soy sauce, thought that the soy sauce was too thick, added a little cold boiled water, mixed well, and said, "Done!"

Li Junge was dumbfounded: "You're too simple, aren't you?" ”

After speaking, cut the minced ginger, minced garlic, add soy sauce, salt, monosodium glutamate, sesame oil, pepper oil, chili oil, sugar, vinegar, and chopped green onion and mix well, which is complete.

Then the dish is brought to the table, and everyone sits down to eat.

The two sisters sat down, staring at the plate of fish-flavored shredded meat.

Grandma looked at the two sisters with satisfaction: "Yo, I know the rules quite well, just move the chopsticks if you like, don't keep staring." ”

The two girls sweetly agreed and began to move the chopsticks.

I can't stop this movement, and the two pairs of chopsticks are like guns.

Grandma laughed: "Oh, don't just pick up a plate to eat, come, eat some crucian carp." ”

The two girls looked embarrassed and seemed to be a little scared.

Li Junge first sandwiched a crucian carp for Uncle Orion, Liangzi, and Ayin, and then began to pick crucian carp meat for the two sister cubs, and said: "You two are used to eating sea fish meat, and they are all boneless, so let's come and let me pick them for the two of you." ”