The bell returned to Qiuzhu Town, and Qiu Tianhe was also preparing to return to Jiuxiao City.

The distance in Yunxian County, where this famous Wakaba ham is located, is farther than the two places where the bell went, so Qiu Tianhe decided to come to a far place by himself and let the bell go early and return early.

After coming out of Jiuxiao City, Qiu Tianhe hired a carriage and set off towards Yun County, and after arriving in Yun County, Qiu Tianhe followed the route guided by others and came to the most famous Ye family in Yun County.

Yunxian's Wakaba ham is very famous in the entire Jiuzhou Continent, and the Wakaba ham made by the Ye family is the best taste in Yunxian County, and the ingredients that Liu Bancheng, who wants to make that dish, named the Ye family's Wakaba ham.

The ancestor of the Ye family, who does the best Wakaba ham, is very strange, anyone who comes to buy his Wakaba ham, no matter which one of them is, must follow one point, that is, to participate in the production of a new batch of ham, even if it is not to the production season, even if you don't have to participate in the production, you have to chop wood and boil water in the Ye family for a few days before you can buy it.

Qiu Tianhe naturally followed the customs of the locals when he arrived here, not to mention that he couldn't follow the customs if he didn't want to, and if he didn't follow the customs, he wouldn't sell it to you, so Qiu Tianhe was arranged in a guest room in the middle courtyard of the Ye family on the first day he arrived, and from the next morning, Qiu Tianhe followed the people of the Ye family out.

In the Wakaba Mountains in the northern part of Damori County, there is a kind of red sandstone, and this sandstone is scattered around many hot salt wells, and it is the special salt obtained from the salt wells here that is indispensable for making Wakaba ham.

Qiu Tianhe's first day's work was to help build an earthen stove by the stream, and then pick up brine from the distributed salt wells to boil salt.

After Qiu Tianhe kept helping to add firewood, and after boiling it for two hours, the salt grains in the pot slowly formed, and he used a fence to scoop up the salt little by little and drain it.

After that, the salt is slowly dried and semi-dried before use.

On the first day, Qiu Tianhe was tired enough, but the second day was very relaxed, because the second day was to go out to pick pigs, and the wild boars stocked on the plateau here were of very good meat quality.

And on the third day, Qiu Tianhe was also very relaxed, only helping to deliver salt.

Because on the third day, the pig is split, and then the whole pork leg is squeezed with blood, and then the salt is rubbed while rubbing, and the well salt that has been boiled before is evenly smeared on the pork leg, and when the salt is smeared, the pork leg is found in a room to hang. This is easy to say, but in fact, it takes a long time to grasp the degree of squeezing blood and the amount of salt to be smeared.

When the whole leg is salted and hung in the house, the climate here gradually ferments the whole leg deeply, and after the whole leg is dried, it can be eaten after 7 days.

However, it is said that it can be eaten after 7 days, but the taste is much worse. The best Wakaba ham needs to be air-dried for 3 years, and the Ye family also adheres to this rule, and the 3-year-old ham can only be delayed but not one day less.

It is said that ham that is more than three years old can be eaten raw, but it is still more fragrant when cooked.

Qiu Tianhe helped here for 3 days, originally, just 3 days later, just a batch of ham was 3 years old, who knew that it suddenly rained heavily at night, and the roof of one room was leaking, so he tossed it all night.

Before going to bed, the Ye family asked someone to cook a big pot of ginger soup for Qiu Tianhe, and then went to sleep after drinking the ginger soup to warm up his body, and when he waited until the next morning, the people of the Ye family had already picked 3 of the best Wakaba ham for Qiu Tianhe, and helped Qiu Tianhe hire a carriage.

"Master Ye, I only bought one!" Qiu Tianhe looked at the two Wakaba hams placed in the car, and looked at the head of the Ye family suspiciously.

"This is what you deserve, originally the ancestor of the Ye family only needed to participate in one day's work, but not only did you help for two more days, but you also gave up rest and braved the rain last night to help us transfer the ham, and I gave you this extra one."

"Then thank you to the Ye family master." Qiu Tianhe happily hugged his fists towards the head of the Ye family, thinking in his heart that such a whole Wakaba ham could satisfy the bell this time.

After saying goodbye to the Ye family and getting into the car, Qiu Tianhe drove straight in the direction of Jiuxiao City.

At this time, the bell and Quan Xiaobai had already woken up, and they rushed to Qiulin Town when they came out of the inn, and at noon, the bell rushed to Qiulin Town.

found Zhu Lao, and the bell hurriedly asked about the bamboo shoots.

"Grandpa Zhu, how is that bamboo tip jade shoot?"

"The bell is back! I've found it, and it's thanks to the bamboo rat demon that I'm waiting for me to get it for you. As he spoke, Mr. Zhu walked to the backyard, dug out a cloth bag in the soil, and took it back from the dust.

"It's not easy to keep the taste fresh of this bamboo shoot, so wrap it in a cloth and bury it in the soil, so that it won't grow old, and it can absorb the moisture in the soil to keep it fresh."

Bell took the cloth bag and thanked Zhu Lao, and then rushed to Jiuxiao City with Quan Xiaobai all the way.

Because Qiu Tianhe set off early in the morning, and galloped all the way, although it was farther than the bell, he arrived at Jiuxiao City one step ahead of the bell, returned to the inn, and handed over a Wakaba ham to Song Yonghe and waited for the bell in the hotel.

When it was close to evening, Ling Bell and Quan Xiaobai carried a cloth bag, one was drenched, containing river mussels, and the other was dusty and earthy, and the bamboo shoots were contained inside.

Giving both things to Song Yonghe, their task was completed, and Song Yonghe promised to write off the money owed by the bell and allow them to eat three meals for nothing.

This time I also asked for a private room, the bell and Quan Xiaobai, as well as Qiu Tianhe and the seven stars who came out of the golden bell, this one was eaten by the sea, and the bell was round and round, so he sat in the private room with a full burp and drank tea.

Song Yonghe settled it himself before he regretted it a little, he should only promise the bell and them to eat a free meal, how much less will he make now.

Song Yonghe was thinking about it, and there was a person outside, who was Liu Bancheng's housekeeper.

"Shopkeeper Song, how are you preparing for the things our master explained?"

In the past two days, the housekeeper came to ask every day, and Song Yonghe was also a little anxious, but they didn't come back with the bell, and there was no way to do it without ingredients, so they were finally able to make a deal today.

"Steward Liu, you are here, what a coincidence that you came today, the person we went out to find the ingredients just came back, when do you think this dish will be made appropriately?" Song Yonghe asked with a smile at the housekeeper of Liu Bancheng's house.

"Really? Great, let's do it now, I'll send it as soon as I'm done, our lord is waiting for it. I'll go back first, sir, you have to hurry. Steward Liu's face was overjoyed, and he hurriedly turned around and left, and Song Yonghe couldn't shout even if he wanted to.

"Hey, it's really weird, why are you in such a hurry to eat? Forget it, no matter how much. Song Yonghe looked at a few people in the hall: "Round bottle, you go to the back and hand over these high-quality ingredients to Ni Lao, let him make a 'pickled Du Xian', and let him not forget to watch the heat." ”

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