For Wang Yong, who has memories of more than 20 years in the future, how to remediate the big stick bones is obviously more experienced than his mother, who has lived for such a long time and has not eaten it a few times.

"Put cold water first, then bones."

"When the water boils, remove the bones and change the water before boiling."

"Don't use dried shallots, I'll go to the greenhouse and pluck a few shallots, cut them into sections, and put them when the stew is almost done."

Wang Yong's words completely angered his mother, so-

"You know so well, you can stew this bone stick yourself! I don't care! ”

Mom played a little tantrum, but Wang Yong didn't care, he had been waiting for Mom's words for a long time. So, as soon as my mother finished speaking, he snatched the spoon from my mother's hand without saying a word.

Sitting in front of the stove door, while watching the chopping wood stuffed into it from time to time, while pulling the wind box, so that the fire in the stove is more vigorous. This is necessary for stewing, which is often referred to as "boiling over high heat".

Speaking of the wind box, in fact, it is the hair dryer invented by our ancestors, but it does not use electricity, it is completely green and pollution-free, and it is a necessary tool for cooking in the countryside in this era.

It is generally wooden, rectangular, a handle is connected to the connecting rod, and below the connecting rod is the air inlet damper, with the pull of the handle, the damper is closed one by one, and the air outlet located on the side of the air box will send out bursts of air containing oxygen, so that the fire in the stove is more vigorous.

Soon after the fire boiled, Wang Yong fished out the bones first. This pot of cold water is boiled again, mainly to remove the blood and water in the bones and meat, and it also has the effect of removing the fish.

Drain the pot of water and brush it again. Wang Yong scooped a large spoonful of lard from the oil jar on the pot table. In these years, most of the people in the countryside eat lard, and vegetable oil is rare.

It's not that vegetable oil is expensive, but that there are very few oil mills in the countryside, and there are generally small traders who sell some peanut oil, sesame oil, and almost no other vegetable oil.

Compared with the peanut oil and sesame oil that you have to spend extra money to buy, buying a few catties of fat and fat can not only refine oil, but also the oil residue left over from oil refining is also a delicious food that can satisfy the family's cravings. Whether it's eaten raw with heat, or chopped and wrapped in vegetable filling, it's a great delicacy.

In this era of material poverty, the countrymen obviously know how to be thrifty. Meat oil, which can be used to refine oil and improve food, is relatively cheaper and has a stronger flavor is bound to be more popular than vegetable oil.

The large spoon of solidified meat oil into the pot was quickly dissolved by the burning red bottom of the pot, exuding a rich fragrance, which was emitted in the air for a long time.

Cut the ginger slices, garlic cloves, and green onions in the pot and stir-fry until fragrant, then add a little home-grown peppercorn noodles. Wang Wei has a pepper tree behind the house that he doesn't know when he planted it, and the peppercorns at home have never been bought, and they are all picked from the tree by himself.

When the fragrance came out, Wang Yong poured the bones that had been chopped open by his father Wang Hai into the pot, then added some sugar, and directly poured in a few large scoops of water, covered the pot, and began to simmer.

The wood (that is, the wood) below is very vigorous, and the flames are also whirring to the bottom of the pot without pulling the wind box, so no one needs to look at it at all.

Wang Yong got up, clapped his hands, put his hands behind his back in the surprised eyes of his parents, and took a figure-eight step, Shi Shiran entered the back room, ready to treat himself to a sour pear.

For the eldest son who suddenly became as if he knew everything, Wang Hai and Tian Xiuhua had become accustomed to it during this time, and after being taken aback, they relieved themselves and continued to prepare other delicacies.

No matter what ingredients rural people have, most of them are either stewed or boiled, but in fact, they are also the same method. For example, common home-cooked dishes, whether it is Chinese cabbage, potatoes or even big fish and meat, you just see, the method is the same.

Chopped green onions are stir-fried with simple seasonings, add various ingredients and stir-fry a few times, and then add water uniformly. After that, it's how long it takes to simmer with the lid on, and there is no technical content at all.

As for stir-frying, it is only possible when an important guest comes to the house or invites relatives to dinner during the Chinese New Year. Usually eat at home, I can't wait to be like the old rich man in the cross talk, that piece of pork skin is rubbed in the pot and it's over, where you are willing to stir-fry and eat?

Back in the house, Wang Yong picked up a cold, soaked softened sour pear in his younger brother Wang Liang's strict and reluctant eyes, carefully opened a hole in the epidermis, and brought it to his mouth and sucked it hard.

"Cool!"

The cold flesh and sweet and sour water poured into his mouth, and the stimulated Wang Yong trembled, and couldn't help but snort. It's so enjoyable! In this bite, half of the pear is gone!

After eating a sour pear with three times and five divided by two, Wang Yong did not eat it again. Wang Yong, who has the memory of eating all kinds of fruits in later generations, is very loveless about these things now, just eat an aftertaste, and besides, this thing is too cold, and it is uncomfortable to eat too much.

After staying with his younger brother in the house for a while, Wang Yong quickly got up and went to the hall outside to see how his big bones were cooked.

Outside, my mother was stewing fish on the stove next to the big stove, while my father was cutting the pork belly into five-centimeter-sized cubes on the cutting board on the other side.

"When is your big bone, I'm still waiting for the stew?"

While looking at the fish stew on the stove, the mother asked Wang Wei.

"Don't think about it, if I wasn't in a hurry to eat, I would have simmered until the evening. This thing has less time to stew, it doesn't taste at all, and it takes at least five or six hours to simmer for the bone broth to be delicious. ”

Tian Xiuhua was just about to stare at the eldest son's behavior, you have to stew for five or six hours if you stew a broken bone, and the wood at home is for nothing? It doesn't cost money to buy coal?

However, when he saw his husband's eyes, he stopped again, thinking of the meat and fish that the family bought today, but thanks to the tricks that the eldest son came up with, he could easily earn so much money, and it was not impossible to let him lose his family this time.

"Oops, it's boiling!"

Wang Yong didn't care about the eyebrows between his parents, and all his thoughts were on the big bone broth in front of him. As soon as he lifted the lid of the pot, with a burst of white steam, a thick aroma of bone broth emanated, causing him to sniffle frequently.

There is no clenbuterol in these years, I am afraid that I can't even afford to buy feed, and every household feeds an authentic New Year's pig. They all grew up eating grass or leftovers from the house. Can't wait to give them some rice bran (made from rice husks) or bran (made from wheat husks), absolutely green, absolutely eco-friendly, and absolutely authentic in taste.

Take a spoon and skim off the foam floating on the surface, these foams are some impurities, the fishy smell is very strong, after skimming it can make the bone broth no fishy smell, and the taste is more delicious.

Cover the pot and see that the chopping wood in the stove is almost burned, Wang Yong picked up a few slime blocks and threw them into the bathhouse. Keep the fire on the stove low and simmer the large bones slowly.

In these years, lump coal is rarely seen in the countryside, and people are generally willing to buy a little bit only when they burn the white potato kang, and most of the time they buy this cheap coal slime mixed with a lot of soil for cooking and heating in winter.

After filling the coal, Wang Yong went back to the house again, and his parents in the hall were busy with a sumptuous lunch at noon. Stewed large pieces of meat, stewed big fish, originally his mother had to boil some kohlrabi to eat, but Wang Yong, who couldn't help it, was squeezed aside, he personally went into battle and fried a vinegared cabbage.

Put in the bottom oil, put in chopped green onions, peppercorns, and then put in two dried chili peppers, and fry them in oil, and the fragrance is overflowing. At this time, pour in the washed and cut kohlrabi and add vinegar.

This vinegar is not the common vinegar of later generations, balsamic vinegar or something, but white vinegar essence. Because of its cheap price and sour taste, it is well received by the majority of farmers.

Wang Yong added a little water, and then quickly stir-fried the kohlrabi in the pot until its eyes changed slightly, and at the same time, a fragrant smell mixed with chili pepper and vinegar essence came out, and it quickly left the fire.

The rice was made in the morning, and it had been kept on the stove with the fire on until now, so it was just right to eat it cold or hot.

Looking at the big bowl of stewed meat on the table, a big fish, and the vinegared kohlrabi cooked by Wang Yong himself, Wang Liang, a little gluttonous cat, couldn't help it for a long time, and before anyone else came to the table, he first used its special small spoon to dig up a large piece of stewed pork belly and put it into his bowl to eat.

The father, who loves to drink two sips, broke the bottom line of not exceeding one tael and directly filled the teacup of three taels. Take a sip of wine, eat a bite of meat, and look at the mother and son who eat very sweetly from time to time, and their hearts are full of happiness and satisfaction.

Since he got married, he never seemed to feel so proud of himself. Because of his poor family background, he and his daughter-in-law got married at an older age, he was twenty-seven and his daughter-in-law was twenty-eight.

In those years, although rural families with good conditions hoped that their daughters would raise their daughters at home for a few more years, they would marry early and go to their husbands' families to endure hardships and take care of the family business. But my family is different, my family and my daughter-in-law's family are too poor to get married, so they have to get married after becoming an older youth.

His father died early, but his mother was bedridden all the year round, which became the biggest burden on the family. For this reason, even if the couple got up early and worked all the time, their lives did not improve.

This time, because of a whimsical idea from his eldest son, Wang Hai suddenly felt the rush of a happy life and the joy of life.

The large pieces of red and oily pork belly taste very attractive, and as soon as it came out of the pot, Tian Xiuhua asked Wang Yong to fill a small bowl and send it to his third aunt's family.

Originally, I invited their family to come over for dinner, but the family didn't agree, so they had to give their family a meal after they were ready.

This sumptuous lunch, which the family had never even imagined, the family of four ate for more than an hour, each with a mouth full of oil, a belly full of fat, and they didn't want to move when they sat on the chair.

However, thinking that the vegetable seller would come to see the vegetables later, and he couldn't say that he would be busy with the harvest, Wang Hai still reluctantly got up and cleaned up the table with his smiling daughter-in-law, ready to welcome the guests.

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