Li Jiancheng was ordered by Li Yuan to send Qihui Daoist back to the guest room, and walked to his bedroom, just at the door, he heard Zheng Wanzhen talking to a man, Li Jiancheng was very angry, "Could it be that Wanzhen is cheating with someone, impossible, Wanzhen has been married to me for many years, she has a good character, and she will not do anything sorry for me." Pen? Interesting? Pavilion wWw. ｂiquge。 info Slowly Li Jiancheng heard that it was Sun Simiao's voice, so he stood quietly outside the door and listened:

"Dao Chief, the little woman and her husband have been married for many years, although they enjoy the joy of fish and water, but the women do not stop women's morality, and the matter of heirs is difficult to have many times, and I hope that the divine doctor will give me an elixir, so that I can give my husband another son to inherit the Li family's incense."

"Young lady, this heir is not in a hurry, besides, I can see that the young lady is not a person of thin virtue, and there has been good retribution since ancient times, so I will take the pulse of the young lady, take a look!" Zheng Wanzhen gave Sun Simiao a pulse. After Sun Simiao took the pulse, he sighed in his heart, "This is impossible, it seems that this is not the young lady's fault at all." And Li Jiancheng heard their conversation outside the door, and the guilt for Zheng Wanzhen in his heart rose to a higher level. He didn't want to hear it anymore and pushed the door in.

"Wanzhen, don't say it again, Dao Chief, all this is my fault, and it has nothing to do with my wife."

"Xianggong!"

"Madame! Everything is my fault, Dao Chief, my wife has not been pregnant for a long time is not because of her, but because on the one hand, I am entangled in military and government affairs, and the current situation is not favorable to the Li family, so I 。。。。。 After listening to Li Jiancheng's description and diagnosing Li Jiancheng's pulse, Sun Simiao slowly understood that Li Jiancheng was busy with things and thought too much, which led to not lifting - in the words of later generations, it was 'a eunuch who only needs the name'.

"Don't worry, it's just that the menstrual blood is insufficient due to the weight of things, there is a practice under it, called the Five Bird Technique, which is created by Hua Tuo, the divine doctor of the Three Kingdoms, with tigers, deer, bears, apes, birds (cranes) five kinds of animal movements, and after modification in the next, if you practice diligently on the sun at sunrise every morning, absorb the essence of sunrise, you can make your muscles and blood vigorous, the meridians are smooth, the masculinity rises, and the sexual affairs are frequent, which is conducive to the offspring. In addition, there is a set of mental methods, long-term practice can also strengthen the body, even if you encounter a strong enemy in the future after internal injuries, this exercise to move the muscles and veins, can also play a role in the treatment of internal injuries. After speaking, he took Li Jiancheng to the courtyard and explained his moves and mantras to Li Jiancheng. Li Jiancheng remembered them all in his heart. After the demonstration, Sun Simiao said to Li Jiancheng:

"In addition to practicing more, Childe also has to eat more pork."

"Isn't that pork, that for inferior people and sacrificial ancestors? Besides, pork is so dirty, isn't it a joke for us aristocrats to eat it? When Li Jiancheng heard Zheng Wanzhen's words, he was disapproving. Compared with cattle and sheep, it can be said that how many years of history of the Chinese nation, how many years of history of the Chinese nation to raise pigs, you must know that in the Qin and Han dynasties, pigs are not only the food for ancestors, but also the main source of meat from the princes and nobles, down to the common people, especially in the Wei and Jin dynasties of the Three Kingdoms, the cooking of pork is even more extreme. According to legend, when Emperor Sima Yan of the Jin Dynasty went to the home of his relative Wang Yan, Wang Yan served more than 100 dishes for Emperor Sima Yan of the Jin Dynasty. Ask Wang Yan how to cook. Wang Yan said with a smile: "This suckling pig was milk-fed from birth to slaughter, and it was slaughtered when it was called, and the meat was fresh and tender. 'After the Jin Dynasty crossed to the south, the Wuhu troubled the Central Plains, the Han nobles in the north were very heavy, and the meat sources were mainly cattle and sheep, plus hunting some deer, roe deer, roe deer, etc. Ordinary Han people are still based on farming all their lives, and they are reluctant to slaughter the ploughing cattle, often after the ploughing cattle die of old age, they are also buried in the grave together, the sheep like to be free-range, mainly from the northern grasslands, and once the Hu people who entered the Central Plains established the imperial court in the Central Plains, the relationship between the same grassland tribes is good and bad, so the mutton is very expensive, not the average civilian can eat, the pig likes to roll the mud pit, and the body is dirty every day, plus the cooking technology has been lost, and the pork that is burned out is a little bitter. Therefore, the Hu people who ruled the Central Plains were very prejudiced against it, except for officials from the south and ethnic minorities in the southwest who liked to eat pork, the royal family and officials and nobles in the north did not eat pork. The cooking skills are for the privileged class, the privileged class does not like to eat pork, resulting in the chef is unwilling to study the cooking of pork, and the pork went down from the table of the privileged class, until the Song Dynasty, the great writer Su Dongpo was demoted to Huangzhou because of the exclusion of the imperial court, and the local pig was more meaty, Su Dongpo created the dish of Dongpo meat for the livelihood of the people, and later served in Xuzhou, Hangzhou, Kaifeng and other places with this meat banquet, pork has since returned to the table of the privileged class. After the Qing Dynasty, the cooking technology of pork is on a higher level, a small fried meat of the Qing Dynasty Quan Xiang and Shen, when the pig is born to slaughter, the cow and goat milk are used as pig food, and after raising the pig, the blood accumulates in the back loin, and then it is slowly stewed and fried with pepper, cinnamon, chili pepper, etc.

"The young lady doesn't know the mystery of this pork, and this pork has the magic of replenishing the essence and blood of a man's kidney. Eating a lot is helpful for men to have more sex. Zheng Wanzhen was convinced of Sun Simiao's words.

The next day, Li Yuan sent Qi Hui and Sun Simiao to the door.

"The two Taoist elders are deeply kind to my Li family, and I, Li Yuan, remember it in my heart."

"The prince is polite, there will be a day to meet in the future, and we will meet again." On the way back to the building, Sun Simiao whispered to Qi Hui:

"Senior brother, I carefully observed Li Jiancheng and saw that his face was different, obviously he was a person who broke the dragon and was short, but why did he suddenly find that his fate changed suddenly and became a flying dragon in the sky, which is unspeakably expensive."

"Senior brother! You see it, and I see it. Not only has Li Jiancheng's physiognomy changed, but also the physiognomy of Li Shimin, Li Yuanba, and Li Yuanji's brothers have changed. It seems that the Li family will have a lot of trouble in the future. "At lunchtime, Li Jiancheng has been waiting, and today Zheng Wanzhen said that she wanted to make a pork dish for Li Jiancheng, and Li Jiancheng didn't want to spoil his interest. Wait quietly in the bedroom.

"Husband, it's been a long time! Yikes! This is the roasted elbow I made for my husband. Seeing the black and greasy elbow, Li Jiancheng's appetite was completely lost, and now many of the cooking skills of pork have been lost, you must know that Zheng Wanzhen's cooking skills are still good, and it is not bad that this pork can be made like this, but I can't bear to spoil Zheng Wanzhen's kindness. Picked up the fat elbow and gnawed slowly, eating his mouth full of oil. If only there was a piece of Dongpo meat. Dongpo meat. Thinking of this, Li Jiancheng immediately stood up and threw his elbow away.

"Husband, you are, isn't it delicious for me to make it?" Zheng Wanzhen said, tears kept rolling in her eyes. Li Jiancheng ignored the fact that his hands were still greasy, and gently wiped away the tears from his eyes. Holding it in his arms and comforting:

"Wanzhen, it's not that you don't make it delicious, it's that you made such a delicious dish for your husband, and my husband thought of a dish to thank you."

"Hmmm! Husband, do you still know how to cook? ”

"That's a lot of things your husband will do!" Li Jiancheng scratched Zheng Wanzhen's nose and said. After Li Jiancheng came to the kitchen, the cook and mother-in-law in the kitchen saw him and quickly knelt down and kowtowed.

"Eldest Prince, Young Lady, this is not something you can come, is it because our dishes are not well cooked?"

"It's not!" Li Jiancheng was reluctant to explain to them, so he got busy on his own. Zheng Wanzhen watched Li Jiancheng busy at the door. I saw that Li Jiancheng prepared 1,500 grams of pork belly ribs, 100 grams of chopped green onions, 100 grams of sugar, 250 grams of Shaoxing rice wine, 50 grams of ginger pieces (pat pine), and 150 grams of soy sauce. Scrape and wash the pork belly, cut it into 10 square pieces of meat (about 1 halve), put it in a pot of boiling water and cook for 5 minutes, take it out and wash. Take a large casserole, use a bamboo grate to pad the bottom, first spread the green onion, put in the ginger pieces, and then neatly row the pork skin side down on it, add sugar, soy sauce, Shao wine, and finally add the green onion knot, cover the pot, seal the side seam of the casserole with peach blossom paper, put it on the fire, cover and seal it after boiling, simmer it with a slight fire, close the end of the casserole away from the fire, skim off the oil, put the meat skin side up into a special small clay pot, cover it in a steamer, and steam it for 30 minutes with a strong fire.

"It's so delicious, fat but not greasy with wine aroma, red and bright color, mellow and juicy, crispy and not broken, very delicious. Husband, you are so versatile! In the evening, Li Jiancheng put this dish on the table, and Li Yuan and Mrs. Dou were full of praise when they tasted it.