This week is coming to an end, and every day is two shifts, around 10 o'clock in the morning and about 7 o'clock in the evening.

The results of this book do not seem to be ideal at present, and I am working hard to hit the list, asking for rewards, collections, recommendations, clicks, comments, and so on!

……

It takes about three hours from the time the barbecued pork is fed to the time the finished product is baked. Taking advantage of this time, Li Anran began to guide the boiling sugar again.

After seeing that a beautiful life was coming, Zhao Da Zhao Er, who was not a lazy man in the first place, worked overtime to make a lot of simple filters.

After a series of procedures such as dissolving miscellaneous sugar, preliminary filtration, secondary filtration, tertiary filtration, simmering, crystallization and honey separation, snow sugar is obtained. Due to the poor color of the miscellaneous sugar, coupled with the loss in the boiling process, each catty of miscellaneous sugar can be refined up to six taels, and under normal circumstances, only three to four taels can be refined.

However, compared to this proportion of only 50 percent of the output, the price of snow sugar is at least 10 times that of miscellaneous sugar, and it is likely to be higher. The most important thing is that it has not been sold yet.

When he was busy boiling sugar, Li Anran did not forget the barbecued pork in the oven. After constantly turning and shifting the position, the meat hanging in the oven can be evenly heated, so that there are places where they are undercooked and where they are already burned.

When the first oven of grilled barbecued pork was finally baked, all the miscellaneous sugar that Zhao Da bought the day was also used up, and only the last batch of snow sugar was still being cooked.

"It smells so good!"

"It smells so good!"

"This meat is pretty good."

"That's right, that's right."

"Whoop ......"

"Whoop ......"

Just when Zhao Da and Zhao Er were surrounding the freshly grilled barbecued pork, expressing their opinions with joyful expressions on their faces, loud abdominal sounds rang out one after another.

I've been busy all morning, and I don't have time to get food right now. Li Anran simply used up the remaining big bone soup and made ramen for the big guys.

This time, the side dish is no longer bacon, but freshly grilled barbecued pork. To say that the four brothers of the Zhao family were a little reluctant to eat at first. After all, this meat is not only very good-looking, but also just smelling the smell knows that it must be delicious. Such a good meat naturally has to be sold, and it is too wasteful to eat it yourself.

Fortunately, Li Anran finally got through the work of the two brothers of the Zhao family on the grounds that if the meat roasted this time didn't even taste the taste, how could it be roasted well in the future. The meat is a centimeter thick, crispy on the outside and soft on the inside. Due to the marinade, the plump gravy is perfectly sealed inside by the outer layer of the barbecued pork.

The only thing that made Li Anran a little dissatisfied was that the smell of wild boar meat was still heavier. Although we have tried our best to remove it, there are still some left. Fortunately, this char siu is grilled in a sauce that is marinated on the first day with various spices and miso grated and then made, and this bit of flavor is completely inedible unless you taste it carefully.

After lunch, under the expectation of the four brothers of the Zhao family, Li Anran ordered to load the roasted barbecued pork and the boiled snow sugar into the car together.

Since the cattle of the Zhao family have been cured, they are still in the recovery period, so they can only go to the family of the clan elder Zhao Qingshan to borrow an ox cart. For this reason, Li Anran also specially asked Zhao Da to send two roasted barbecued pork and a small bag of snow sugar, for this practice, although the four brothers of the Zhao family were somewhat heartbroken, none of them raised objections.

Soon, Zhao Da, who went to borrow the car, successfully drove the ox cart back. After loading a basket of grilled barbecued pork and a bag of snow sugar into the car, Zhao Da and his wife drove to Lantian County.

Originally, Li Anran wanted to do something else, but considering that almost all the funds of Zhao Da and Zhao's two families were put on barbecue and snow sugar, they could only temporarily put aside those other plans. However, he did not rest idle because of this, but took Zhao Er with him and began to dig a cave along the hillside, preparing to build a simple small charcoal kiln.

At the same time, she didn't forget to ask Zhao Er's mother-in-law to cut open the river mussels that had been changed several times and vomited dirty things for two days, and took out the meat inside and cleaned them.

Although there was a lot of wild boar left over from the past, most of it was used for bacon, bacon, bacon and barbecued char siu. For Li Anran, what he needs most at the moment is money, so he can only find another way to eat meat. Fortunately, in the past two days, the boys of Zhao Da and Zhao's second family have not been idle. In the riverside and ditch, I touched a lot of river mussels, eels, loaches and so on.

As for why there is so much fresh river for Lang, no one has come to catch it. In fact, it is very simple, mainly because no one knows how to eat these things to be delicious. Take the wild boar meat you got before, don't look at that big one. If it is just dragged directly to the county town to sell, it will not sell much at all.

Who made people in this era not eat pork at all, let alone the Tang Dynasty, even in the Song Dynasty, pork was also cheap meat, because the fishy smell was too heavy, and only ordinary people ate it. As the old saying goes, every righteous slaughter is more dogs. In ancient times, dog meat was more popular than pork. Moreover, it is said that Zhang Fei during the Three Kingdoms period was a dog meat seller.

Of course, this is just a rumor, and it doesn't matter what kind of meat is sold. But it is true that pork has not been taken seriously, otherwise there would be no poems written by Su Shi.

In "Notes on Qiu Chi", Su Dongpo wrote a poem about boiling pig's head: "Clean the pot, shallow water, and deeply press the firewood." Yellow pigs are as cheap as soil, the rich refuse to eat, the poor do not understand how to cook, sometimes they make a bowl at home, and they know that they don't care. ”

When he belittled Huangzhou, this literary master once wrote a boiled meat song: "Huangzhou is good pork, and the price is as cheap as dung." The rich refuse to eat, and the poor do not understand how to cook. Slow fire, less water, when the fire is enough, it is beautiful. ”

At the current price of pork, a 200-pound pig is about 1,000 to 1,200 yuan. On average, it's about five to six dollars a catty. To say that the price is not low, in fact, it is not low. But don't forget, this is the first year of Zhenguan, affected by the war at the end of the Sui Dynasty, the price of the Tang Dynasty, which has not fully recovered, is far less low than in the later Zhenguan heyday.

Fortunately, Li Anran has his own solution to the problem of pork being too fishy. Why the pork in later generations tasted relatively light depends on one word, incitement!

You only need to castrate the boar, not only will the fishy smell of the pork be lightened, but the temper will also become gentler, saving you the need to fight for three days. Considering that this method was still unthinkable in ancient times, Li Anran asked Zhao Da to buy half a piglet at the county city market and prepare for the experiment.

With a large number of river mussels, loaches, eels and other river fresh, even if the pork and snow sugar make money, they still need to continue to invest in the turnover, Li Anran does not have to worry about relying on coarse tea and light rice to fill his belly.

Digging a kiln is such a thing, naturally Li Anran doesn't need to do it himself. Zhao Er, who had eaten all-you-can-eat in the morning and at noon, with the joy of being about to "harvest", dug it with all his might.

Seeing that the earthen kiln for charcoal burning was quickly dug up, and looking back at the courtyard of the civil structure, Li Anran was thinking about whether to burn the brick kiln easily, and turn around to burn some bricks, even if it was inferior bricks, the house could be expanded. But on second thought, it's better to take things step by step. Anyway, it's still summer, so I don't have to think about it for a while. Moreover, at the moment, there are only four brothers of the Zhao family who can use them, and they can't be busy at all.

After digging the charcoal kiln, Zhao Er was not idle, and hurriedly picked out the most suitable ones for charcoal burning from the firewood pile at home, and then began to work hard for the charcoal needed for the barbecue later.

Seeing that everyone had something to do, and he was guarding a lot of plans, but because he didn't have enough start-up funds, he could only be idle, Li Anran couldn't help but feel a little looking forward and nervous about Zhao Da's harvest from this trip to the county.