Put three jars of wine into the space, and each wine is open separately, so as not to be stupid and unable to distinguish it when the time comes.

After brewing the wine, Li Qing walked into the kitchen, took out a whole piece of pork belly, and used a knife to cut the whole piece of meat into long strips two fingers wide.

Then use a knife to scrape all the impurities on the meat, and the reason why you scrape clean is that you can't wash the meat with water.

This method is the most homely practice in Li Qingyuan's world, and this is the first time Li Qing has made bacon, so he naturally follows the steps one by one to ensure the taste.

Putting the scraped meat in a wooden basin on the side, Li Qing began to fry the salt for the cured bacon.

Although it is the salt used to marinate bacon, it is not just salt, it is just a general term.

Li Qing first poured salt into the pot, then added Sichuan pepper and stir-fried until fragrant, and then added star anise, bay leaves, fennel and other spices bought in the morning market.

After stir-frying on low heat for a while, Li Qing saw that the color of the salt in the pot had turned yellow, and the spices also wafted out a fragrance, so he turned off the heat and put the fried salt into a small basin.

After the salt cooled, Li Qing carefully smeared the fried salt on top of the scraped meat, and then put it in a small basin and stacked it.

After giving the meat a good salt, Li Qing originally wanted to put it in the kitchen to marinate, but he was afraid that this was the first time he made it, and the taste would not be good, so he put it in the space again.

After finishing the bacon, Li Qing began to prepare to make sausages that are essential for the Chinese New Year in Sichuan.

The first step in making sausages is not to cut the meat, but to make the casing.

Li Qing took out the small intestine he bought at the market in the morning, washed it with water several times, and washed it with salt several times to make sure it was clean.

Li Qing has a slight cleanliness habit, and if the things in the mouth are not cleaned, Li Qing himself can't eat them.

After washing the small intestine, Li Qing took out the cutting board, made a small slice of wood, and began to carefully scrape the casing.

The scraping force of the casing should not be too heavy, otherwise the casing will be scratched, and it should not be too light, so that the casing cannot be scraped off, and it is best to soak it in hot water to wash the clean small intestine.

When Li Qing was in the original world, his family would do some every year, and he often helped, and scraping casings was familiar to Li Qing.

After a while, Li Qing scraped the casing, took out a small basin, and put the casing inside, Li Qing thought about it, and added some spiritual spring water to soak it.

After scraping the small intestine, Li Qing began to make meat.

The pork thigh meat bought at the market in the morning was peeled and cut into one by one, and then changed into small pieces.

Add salt, peppercorns, chili peppers, sugar, ginger juice, wine and other seasonings, stir the pork well, and put it in a basin to marinate.

Taking advantage of the time of curing meat, Li Qing went to the space and took an empty mineral water bottle out.

Cut it in half with a knife, wash the half with the opening, and throw the bottom half into the space, which is useless.

Li Qing put the small intestine on the mouth of the mineral water bottle, tied one end of the casing tightly with cotton thread, held the mouth with one hand, and picked up the marinated meat with the other hand and poured it into the incision of the bottle.

The amount of meat should be in moderation, and if there is more, the casing will burst, and if there is less, it will be deflated.

Li Qing's movements are very skillful, and he will be able to get it done in a while.

Li Qing took out the cotton thread that had just tied the head of the sausage, cut it into sections, and tied the sausages one by one.

After tying the cotton thread, Li Qing boiled a pot of hot water and carefully cleaned the filled sausages.

Then he took out some thin ropes, also cut them one by one, and Li Qing put the sausages that had been filled and tied into small sections, put a rope on each other, and hung them in the yard after they were set.

Li Qing washed and put away the kitchen utensils used to fill sausages and marinated bacon, and looked at the time, it was neither early nor late, it was four o'clock.

Li Qing was idle, closed the courtyard door, and went to the field.

Li Qing looked around, and when his eyes saw a pond that was similar to the beginning, he added another pond to the place he wanted to clean up.

Li Qing returned home after going around, remembered that he had cleaned the pond and the two acres of land in front of the door, closed the door and walked to the uncle's house.

Winter is coming, the weather is starting to get cold, and the biting cold wind makes people not want to go out.

It's almost winter, why is it so cold? Li Qing was puzzled.

According to the memory of the original owner, although the winter of this world is colder than the winter of the original world, and the time will be a month longer than the original world, but this is just winter, is it too cold?

The cold wind was howling, and the face was painful, Li Qing gathered his clothes, quickened his pace, and walked towards the uncle's house.

When there are people in the farmhouse, they usually don't close the courtyard door and the door of the house, so Li Qing easily and simply walked to the uncle's house.

Seeing that there was no one in the house, Li Qing didn't even think about it, so he raised his feet and walked to the kitchen.

Sure enough, the cold wind was howling outside, but the kitchen was busy.

"Qingwa, you're here, I'm busy here, you find a place to sit by yourself" The uncle was helping in the kitchen, and when he looked up, he saw Li Qing coming, and greeted him unhurriedly.

How could Li Qing just sit and see the uncle's family busy there.

Not to mention whether it will make the uncle have a bad impression of himself, even if he can't get over this hurdle in his heart.

Li Qing washed his hands in the basin and went over to help.

When Li Qing arrived at the uncle's house, the uncle's family was almost done, and Li Qing didn't help much, but the uncle and the eldest father looked at Li Qing's eyes more and more satisfied.

"Qingwa, what are you doing here? You're not going to hang out with me. "Uncle still knows Li Qing a little, and he usually stays at home or goes up the mountain when he has nothing to do, and rarely wanders around.

"Hehe, uncle, I want you to help me find some people" Li Qing grinned, without the slightest embarrassment, and directly said his intention.

"Turning over the ground in your doorway?" Hearing Li Qing say that he was looking for someone, the uncle guessed.

"Yes, uncle, it's almost winter, and the weather is getting colder and colder, I want to turn over the ground and plant something." Li Qing said as he thought about what to plant in his heart.

"Okay, no problem, it's on me, I'll help you find someone to go in a while, but how many people do you want this time?" The uncle responded very boldly, remembered the number of people, and asked.

"Uncle, this time I want to clean up the pond, and the two acres of land at the door have been turned over, and I also want to tidy up the inside of the bamboo forest, I don't know how many people are appropriate?" Li Qing told the uncle his plan, since he wanted to find someone to help, it was best to get it right at once, save trouble, and delay time.

Uncle lowered his head and thought for a while, and asked Li Qing, "How many days do you want to get it right?" ”

"Uncle, of course, the sooner the better, it's troublesome after a long time." Li Qing said his plan, if he made it for ten days and half a month, not to mention anything else, just cooking for them, Li Qing would have to die of exhaustion.

Li Qing is actually relatively lazy, so of course the sooner the better.

PS: Ask for a recommendation ticket.