I don't know what Li Qi and Wang He said yesterday, and I don't know what Wang He thought in his heart, otherwise I would definitely regret letting them become good friends and let Li Qi take Wang He badly, in fact, Li Qi also regretted it when he grew up, he was too simple back then, and he actually became a good buddy with Wang He, but he was always bullied by Wang He, Wang He was too treacherous.

After the two of us washed our faces, closed the door, and went to my house, sure enough, in the yard, I saw Grandma Zhang and my mother who were busy, Qi Qi and Li Qi were also in the yard, Li Qi After last night's heart-to-heart talk, he has regarded Wang He as his best friend, and now when he sees us coming in, he goes directly to Wang He,

"Yaya, I got up in the morning, Aunt Wu said that you went to live in Wang He's house, I fell asleep with Li Qi yesterday, and then I didn't know what I was released, I didn't see you in the morning, I was going to be scared to death" Qi Qi ran over and took my hand and said.

"You and Li Qi slept too soundly last night, so we didn't wake you up, and the villagers found us later and brought us back," I explained briefly to Qi Qi, "No wonder, it turned out that the people in the village found us, Aunt Wu was killing pheasants, as if she wanted to treat her," Qi Qi said.

Yesterday, the people in the village saved me and Wang He, and my mother and Grandma Zhang invited everyone to have a meal in return, which is also due, after all, the snow was so heavy last night, and everyone took the risk to go out to find us, and it should indeed be reported well, and the pheasants caught yesterday should be almost the same with some dishes.

Now there is no New Year, the village is not rich, everyone has no money, and can not eat any meat, pheasants take out to eat, in the village is also a hard dish, today's weather is very good, the wind finally blew the snow away, the sky also rarely saw the sun.

Yesterday's pheasants totaled 7, because of the heavy snowfall later, I don't know if there was a harvest of the clamp last night, now it is estimated that it is impossible to find, these chickens, it is estimated that a lot of side dishes should be added, otherwise it is not enough, the general rural hospitality, if it is not a happy event, it is to invite eight dishes.

"Mom, do we want to have a treat" I watched my mother and Grandma Zhang shed chicken feathers, and said while helping, "Well, the people in the village helped us so much last night, and invited them to come over for a meal today" Mom said and sped up the speed of her hands, Mom and Grandma Zhang are both Mali people, and soon the seven pheasants were all stripped, Grandma Zhang is responsible for cutting vegetables, and our children are responsible for chores and fire.

My mother first made a stewed pheasant, first peeled off the skin of the pheasant, removed the internal organs, washed the blood, chopped into pieces, put cooked lard in the cauldron, after the oil was hot, put in the pheasant pieces, fried until golden brown, began to filter the oil with a colander, left about two spoons of oil in the pot, heated, put the green onion section, ginger slices, fried out the fragrance, put in the fried pheasant pieces, add fresh soup, pepper water, cooking wine, refined salt, sugar, monosodium glutamate, move to low heat and stew until the meat is cooked and rotten, when the juice is thick, put it on the plate.

The second dish is pheasant stewed mushrooms, my mother's specialty dish, first soak the dried mushrooms, peel the pheasant, disembowel, remove the internal organs, wash, chop into pieces, scald with boiling water, take out and set aside, wash the dried mushrooms and mushrooms, cut the green onion into sections, slice ginger, soak the vermicelli in the water, add water to the bowl, soak out the pepper water for later use, put soybean oil in the pot to heat, put the pheasant pieces and stir-fry to change color, add water, add green onions, ginger slices, refined salt, pepper water, Soy sauce, put in pheasant pieces and mushrooms, simmer for about 25 minutes, add water vermicelli to the pot and stew for another 10 minutes, add monosodium glutamate, it's OK, my mother cooks very fast, we see that the dish is ready, so we quickly hand it over to the plate and put the finished dish out.

The third game hot pot, this is the most popular dish in winter, clean up the pheasant, cut off the meat into slices, put it on a plate, add water, salt, ginger to the iron pot into the skeleton, take out the skeleton after boiling into fresh soup, shred the sauerkraut, soak the vermicelli and dried mushrooms in boiling water, put the sauerkraut in, boil the game soup, taste the good taste with the seasoning, after the hot pot soup is opened, the various game and side dishes with the matching, the seasoning is packed in a small plate, and served together for dipping and eating.

The fourth pheasant stewed potato, chop the pheasant into pieces, rinse with water, then add water to the pot, blanch it with boiling water, take it out for later use, peel the potatoes, cut them into hob pieces, wait for the fire to be hot, then put lard in the pot and heat it, add a little sugar to boil it into a sugar color, quickly put the pheasant meat pieces into the stir-fry to color, add water, add soy sauce, refined salt, monosodium glutamate, pepper water, green onions, ginger slices, change to low heat and simmer for about half an hour after boiling, put in the potato pieces and stew for another 35 minutes, add monosodium glutamate, and it's OK.

The fifth dish fried pheasant bracken, slaughter and wash the pheasant, take its preserved meat, cut it into a spatula and put it in a bowl, add dry starch, refined salt and white wine to the meat slice and mix evenly, put the bracken into clean water and soak it and wash it, cut it into dices, cut it into dices, cut the green onion, ginger and garlic into the minced piece, put cooked lard in the pot, burn it until it is hot, boil it with green onion, ginger and garlic, when the fragrance comes out, put in the diced bracken, then add the pheasant breast meat slices and stir-fry, pour hot water, add refined salt, monosodium glutamate, and wait for the soup to be burned dry.

The sixth steamed pheasant, first simmer the tender chicken to remove the hair, burn the hairs with fire, open and wash after cleaning, put it in the pot of boiling water until it is broken, take out and cut off the paws and wash it, wrap the ginger and green onion together with gauze, and then wipe the pheasant inside and outside with fine salt, put it in the steaming plate, put the seasoning, and steam it in a large pot for 2 hours.

Seventh to the pickled gourd chicken slices, pheasant take off the dried meat and cucumber sauce, cut into strips respectively, soak the chicken strips and pickled melon strips in cold water for 15 minutes, remove the water with a clean cloth, put oil in the pot, boil the oil until four to five percent hot, add green onions, ginger shreds, and then put chicken strips and pickled melon strips, with soy sauce, cooking wine, water 150 ml, stewed.

The last dish is a cold dish, green onions mixed with pheasants, wash the pheasant, cut into small pieces of 2 cm square, blanch in boiling water and take it out, add water to the pot, put in the chicken pieces, add wine, green onions, ginger, boil until the chicken is crispy and take it out, wash the green onions, cut into 2 cm long sections for later use, add oil in the pot, put in the chicken pieces when heated to seven or eight percent hot, fry until the appearance is hard and take out, and then put 300 grams of green onions into the fried fragrant, take out the drain oil, put a spoonful of oil in the pot, heat it, put in the garlic paste, the remaining green onion segment is fragrant, cook into the wine, soy sauce, Refined salt, put in the chicken pieces and cook until the juice is thick, then put in the green onion segments, monosodium glutamate, chili powder, stir-fry evenly, dry the soup with a strong fire, turn it over slightly and then get out of the pot, let it cool and put it in a pot.

The eight dishes are all done, and we put them on the table, because the side dishes are very large, it should be enough to eat, the staple food is two rice and thick noodles steamed buns, the aroma on the table is fragrant, and the saliva of relatives is flowing out, in fact, I also want to eat, it is too fragrant.