But Li has no choice, if she doesn't sell the stinky tofu to Wang's mother and daughter, no one will buy her stinky tofu.

The tofu couldn't be sold, and Bai Qingshan threatened to let her eat all the tofu.

She didn't want to eat tofu, so she had to take out fifty wen from her pocket and give it to Bai Qingshan.

Now that she sells these tofu to Wang Shu's mother and daughter, she can still get twenty wen in some aspects, and the loss will be less.

Li had to sell the tofu to their mother and daughter.

The transaction was successful, the mother and daughter of the Wang family went home with tofu, and the Li family also went back with the money to deal with Bai Qingshan, needless to say.

Chu Xintian had been packing up the things she was going to bring to Chu Yuan all morning, and when it was close to noon, she found that the wolf mother was not at home, and she didn't know when it would take Xiao Ash to the mountains to look for food.

These days, the wolf mother also has more milk, and Ash eats meat and other things with the wolf mother while eating breast milk↑ Growing very quickly, and now she almost looks like a half-grown dog.

Chu Xintian doesn't use Xiao Ash's food now, and she is also a lot more relaxed.

At noon, Bai Yongjing and Hammer ate dry food at school, and Chu Xintian didn't have to cook lunch, she just wanted to eat something by herself, and then she wanted to go to Grandma Li to inquire about who raised ducks nearby, and she wanted to buy some duck down for Chu Yuan to make clothes to wear, this was a big deal, and it couldn't be delayed any longer.

Just when Chu Xintian was about to go out, the back door was suddenly knocked open.

Mother Wolf and Ash came in from outside, and Mother Wolf had a dozen ducks in her big mouth, and even Ash had two in her mouth.

Seeing the two of them come back with so many ducks, Chu Xintian was really surprised.

When she told the wolf mother about this in the morning, the wolf mother ignored her, and Chu Xintian thought that the wolf mother would not help her catch ducks.

Duck down is a non-silk thing, as long as it is a few taels, it is worth a few catties of cotton.

Mother Wolf and Little Ash now have more than ten ducks in their mouths, except for the two ducks that Mother Wolf brought back in the morning, so many ducks are enough for Chu Xintian to make a down jacket.

Chu Xintian hurriedly filled the pot with water and boiled it to make the duck lose its feathers.

In order to fill the down jacket with more feathers and make the down jacket thicker and warmer, Chu Xintian not only chose the non-soft fluff on the duck's neck and belly, but also chose the slightly larger fluff under the wings, although the quality of these hairs is not good, but it is always better than cotton.

Chu Xintian put the collected duck feathers into a basket, washed them with boiling water several times, disinfected them, and then put them on the kang to dry.

When the duck feathers were drying on the kang, Chu Xintian was not idle, she took out the high-quality cotton cloth she bought in the county last time, and began to cut the fabric for down jackets.

Chu Xintian did not cut the down jacket in a modern way, but only cut it in the way of cotton clothes in this era.

In the barracks, if you want to ride a horse, you can't make a cotton robe, Chu Xintian cut out a cotton jacket and a pair of pants.

Chu Xintian worked very organized, she didn't waste time, after the duck feathers dried, she cut off the padded jacket and pants and sewed them directly.

Chu Xintian's fingers are not pumped, and the stitches are fast and dense, so that the down jacket will not be exposed.

It took more than an hour for Chu Xintian to make a down jacket and down pants.

Then, Chu Xintian began to deal with the plucked ducks.

The duck was caught by the wolf mother and Xiao Ash, so Chu Xintian gave the four ducks to the wolf mother and Xiao Ash to eat.

Chu Xintian took out two more stewed vermicelli as the main dish for dinner.

She separated the duck meat from the duck bones, marinated the duck slices in sugar, then boiled a pot of hot oil, put the marinated duck slices into the oil pan, and fried them slightly to make a delicious duck breast.

It was a private dish that Chu Xintian learned from a famous Cantonese chef that the duck meat was only marinated in white sugar, but the fried duck meat was delicious and sweet. After eating it once, Chu Xintian remembered its taste and asked the famous chef for advice. What's more, the dish is easy to learn and has no technical content. COM