Early the next morning, the atmosphere in the village can be described as "gongs and drums are noisy, and firecrackers are ringing in unison".

It's very lively.

Zhang Hao was also woken up by the enthusiasm of the villagers.

Uncle Wang took into account the image of the village committee and chose the place for the banquet in his own courtyard.

Three large square tables and sixteen benches have been placed in an orderly manner.

A simple tin stove was set up in front of the door, and hot water was boiling.

Long Mei and Zhao Xiaoqian surrounded their waists and sleeves, going in and out, and they were busy.

"Director Zhang, the wild boar has been fed in the morning, and I came over to help. Long Mei said while cutting the greens.

"Okay, be careful, don't get a knife wound to your hand. Zhang Hao reminded.

"If you don't care, you can't hurt me with your eyes closed. Long Mei didn't even look at the greens pressed on the cutting board.

Da Da Da ~ The speed is extremely fast, and the cut vegetables are very even, and it is impossible to come without decades of knife skills.

Uncle Wang is the right person, Long Mei's cooking skills have nothing to say, and he is one of the best in the village.

Although Zhao Xiaoqian is the daughter-in-law of the younger generation in the village, the work in her hands is also old.

Two people are in charge.

In addition, seven or eight women did their part, lighting the fire and washing the vegetables......

It's lively and lively, and the scene is like who is marrying a girl.

There were a dozen pots on the doorstep, and the pots were full of prepared vegetables and ingredients.

Garlic, peppers, peppercorns, celery, etc. are all grown in the local soil.

Uncle Wang was busy shaving meat, and the pig he killed last night couldn't be eaten today, so he unloaded the best part of the fat pig to entertain the construction team and the big leader.

Pork chops, pork trotters......

Fantasizing about the appearance of being on the table, Zhang Hao couldn't help but drool.

Da Hei came early in the morning, earlier than Zhang Hao, and it knew that there was food here.

Uncle Wang didn't treat it badly, and gave it a piece of the big bone used to boil the soup, and it was holding the big bone and gnawing it with relish.

"Xiao Zhang, please send this piece of meat to Long Mei for me. Uncle Wang said.

Zhang Hao stepped forward and hugged it, it was not light, it had to be more than a dozen pounds.

It is half fat and half lean, this kind of meat is combined with the slag sea pepper developed by the villagers themselves, and then half a cut of garlic is put to taste.

"Sister-in-law Longmei, Uncle Wang asked me to send it to you. Zhang Hao said.

"Okay, let's put a fat first, and I'll deal with it later. Long Mei said as she was busy with the work at hand.

Zhao Xiaoqian, who was next to her, had already begun to take charge of the spoon, put a small piece of pure white fat into the pot, boiled the oil, and used the lard to copy the home-cooked food, spraying incense~

Soon, the fat thrown in the pan turned into a charred lump of meat, which the locals call lard residue.

Lard residue is a good thing and tastes crispy.

Zhang Hao was not afraid of being hot, so he reached out and took a piece and put it in his mouth, it was crispy and fragrant, and if he sprinkled a little salt, the taste would be better.

Obviously, such a good thing, Zhao Xiaoqian has another use.

She was going to use lard residue to copy the cabbage, and the famous home-cooked dish was called fried face white with oil residue, and it was on the menu of the hotel.

The things in the restaurant certainly can't be compared to the things made on the spot.

The artistic conception of eating alone cannot be compared, and you can't enjoy that Tujia flavor in a big restaurant.

The basin on the table was already full of chopped cabbage, which had frost a few days ago, and now it is the best time to eat it.

Zhang Hao didn't continue to remember the taste of lard residue, there were more delicious things next to him.

Listening to the sound of oil, you know that it is frying crispy meat.

Crispy pork is a common local delicacy that is served by most farmers.

This dish has a high exit rate, and it can be seen on a series of tables such as festivals, weddings and funerals.

Never get tired of eating.

Mainly mix the meat with eggs, add starch, and add the basic condiments, stir well, and then put it into the boiling oil pan one by one with your hands or a spoon and fry it.

Just fry it until it's browned.

The aunt scooped up a scoop with a colander and smiled at Zhang Hao: "Director Zhang, you try." ”

Zhang Hao was not polite, took a ball and fed it to his mouth, the taste was amazing.

At home, Zhang Hao's mother also fried crispy meat, but the taste cannot be compared, and it is not that Zhang Hao's mother's craftsmanship is poor.

The biggest difference is in the ingredients.

The pork in the city is generally fodder pigs, and the fat pigs grown up in the village are made from bud grain residue and pigweed, can the meat quality be compared?

The eggs in the village are leftover from the hens raised by the farmers, and the price of native eggs in the city is very high.

There is also the problem of starch, the aunt did not use the starch, but pounded the boiled potatoes into a puree and mixed it to play the effect of starch, and the fried crispy meat was more elastic and sticky in the mouth.

I'm afraid I don't need to cook today's breakfast, after eating several pieces of crispy meat in a row, Zhang Hao put away his mouth.

However, the aunt on the side opened the big steaming lid, and an irresistible fragrance came to her nose.

"Director Zhang, let's try half of the three incense. Auntie took out long strips of things from the steamer.

The locals call it three spices, and crispy meat is a 10,000-year-old match, where there is crispy meat, there are three spices.

The ingredients used in the three spices are almost the same as those used in the crispy meat.

Some people are accustomed to adding some cooked glutinous rice when steaming three spices.

Pour the stirred ingredients into a long bag and steam them in a steamer.

Zhang Hao put it in his mouth and chewed it, Zheluoluo's is not too delicious.

Removing a small piece of spice is just an appetizer.

The main event is still to come, and a large steamer next to it is bubbling violently.

The aunt unveiled the steamer, and the earthen bowls were heavy like pyramids.

Some are as white as snow, and some are buttery yellow.

These are two hard dishes, the white one is called steamed pork ribs, and the yellow one is called roasted white.

There are also people who add a piece of old pumpkin when steaming the pork ribs, but the steamed appearance is not eye-catching, just like.

The aunt chose to use taro instead of the old pumpkin, and the steamed ones looked very beautiful.

Roasted white fat but not greasy, the longer the steaming time, the more delicious it is, and the taste of plum vegetables and pork belly at the bottom are completely integrated, which is the most ideal.

The aunt held a handkerchief soaked with cold water in one hand, grabbed the two handles of the steamer, took it down, put it aside, and steam it again when it was time to serve.

This time the aunt didn't let Zhang Hao try it, the steamed pork ribs and Saobai are very beautiful, and it is not good to take chopsticks to stir them and then use them to greet guests.

But I just ate so many things, my stomach is already full, and I just wait for the construction team to enter the site to have lunch together.

Ran Xiaotian also has a good sense of smell, I don't know when he came, he has already eaten it with crispy meat and three spices, and he looks happy and enjoying.

It looks like I can stuff the feeling of sleeping with a man.

It's no surprise that people like her, who live in coastal metropolises, can't imagine how much delicacies there are on the land of China.

It is no exaggeration to say that each course can be listed as a national intangible cultural heritage, which is why the show "A Bite of China" is so popular.

People who watch it don't understand the emotions of the people who eat them, but they watch the food on TV and try to figure out what the food tastes like, and just that, it's mouth-watering.