Lin Lan looked at her watch, it was already half past five, so she went to the vegetable field in the back garden and plucked two rouge radish, a few coriander and shallots, and took them back to the kitchen.

Wash the coriander, shallots, and radish for later use, shred the radish and knead it with salt paws until the shredded radish becomes soft, then rinse it with tap water, squeeze out the water and put it in a small porcelain basin for mixed vegetables.

took out the chicken fir mushrooms put by Wu Shufen in the back, cut some ham and soaked it in water, thinking that the dishes were more flavorful when they were burned in the earthen stove, so they put the duck and konjac in the pot and took them to the backyard stove room.

Cut the konjac into strips, rinse it with cold water after blanching, blanch it again, wash it with cold water and pour it into the basket to drain the water.

Chop the ducklings into small pieces and blanch the water, rinse them and drain them in a basket.

From the kimchi jar, chop a few pickled peppers, two pieces of pickled ginger, a small piece of old ginger slices, a few red garlic, and a spoonful of red oil watercress.

After the seasoning is ready, stir-fry the ginger slices in hot oil, put the duck in the stir-fry, fry the water until the skin of the duck meat is browned, and set aside.

Leave a little oil in the pot, put star anise, cumin, and peppercorns; Pickled pepper, pickled ginger, garlic pieces, stir-fry after the red oil bean paste, stir-fry the duck pieces into the pot and stir-fry evenly, think about putting a few pieces of ham in the pot, stir-fry a few times and pour soy sauce, after the cooking wine is evenly fried, pour the konjac in the basket into the pot and stir-fry evenly.

Heat the water until it covers the duck meat, skim off the foam after boiling, cover the pot, simmer over low heat until the duck meat is soft, then put an appropriate amount of sugar and salt, boil over high heat, and stir-fry a handful of coriander whiskers a few times out of the pot.

"It smells so good!" Li Xiangyang didn't know when he came to the stove room.

Lin Lan turned her head and smiled: "Get up, I made a konjac roast duck, did Dad come back?" ”

Li Xiangyang nodded: "Just arrived home." ”

"You bring it over, and then go and call Uncle Sheng to come over for dinner."

"Okay!" Li Xiangyang walked towards the front yard with a white porcelain soup basin.

Lin Lan brought the small porcelain basin to the stove, scooped two spoonfuls of red oil sea pepper, Sichuan pepper oil, sesame oil, minced garlic, salt, soy sauce, vinegar and an appropriate amount of sugar in the shredded radish, mixed well, added a pinch of green onion and white and mixed well and put on a plate.

The pot is brushed clean, the soaked ham is cut into thin slices, the chicken fir mushrooms are torn into small strips and divided into two parts, two garlic slices, and a few dried sea peppers are broken and set aside.

After the rapeseed oil is heated, first put in the fat ham slices, stir-fry the oil, and then put the thin ones into the pot and stir-fry, garlic slices, dried sea pepper stir-fry a few times, then pour in a portion of chicken fir mushrooms, until the water is dry and then out of the pot.

Cut a small piece of fat meat and refine oil, pour in the bone broth, add shredded ginger and boil, and then bring the chicken fir mushrooms torn into small strips to boil.

Xiaodouzi and Dandan ran in: "Mom (aunt), we're back." ”

Lin Lan looked at the two with a smile: "Is the wife here?" ”

"Here we are." The old lady happily walked over, "What do you want to eat?" ”

Lin Lan said with a smile: "Konjac roasted duck, ham fried chicken fir mushrooms, soup is also chicken fir mushrooms." ”

"It's all good stuff." The old lady helped bring the soup pot and sighed, "Before Xiao Man left, Dandan stewed duck soup for me and Dandan, and the two of us ate it, and it was not lively at all." ”

Lin Lan picked up two plates: "I'll pour some sweet wine later, let's drink two glasses, it's lively." ”

The old lady smiled and nodded: "Okay, get drunk and go back and get a good night's sleep." ”

A few people went to the restaurant, and Lao Li smiled at the old lady: "Why don't you go to the street, the number of people who come to catch up with the East Market during this year's Duanyang Festival is more than double that of last year." ”

The old lady smiled and shook her head: "It's still your body and bones, I can't do it now, and I can't go far when I go out." Today's holiday, Xiaoman wants to take Dandan to the house to send the festival, this child is not going, today is at home all day with my wife! ”

Lao Li nodded with satisfaction: "Several children are filial. ”

Li Xiangyang opened the wine and poured a glass for Lao Li, Lin Lan and the old lady poured sweet wine, and after Lin Lan poured the soybean milk for the two children, the two stood up and said: "Douzi, Dandan comes, we wish the grandmother and grandfather a safe Dragon Boat Festival." ”

The two children picked up the soy milk: "Grandma, grandpa, the Dragon Boat Festival is healthy." ”

"Okay, good, Dragon Boat Festival is healthy!" Lao Li and the old lady took a sip happily, "Sit down and eat." ”

Lao Li sandwiched a piece of konjac and ate a piece of duck, felt that the konjac was soft and delicate, the duck meat was fat and crispy, and after putting ham in it, it tasted salty and fresh, spicy and flavorful, and praised: "Konjac is suitable for roasting duck, and the taste of Lin Lan is also suitable." ”

The old lady said: "The fried chicken fir with ham also tastes good, salty and fresh!" ”

"These two days are the time to eat mushrooms, and their in-laws know a lot of mushrooms, so they have sent them over a few times."

Lin Lan said with a smile: "My mother also bought some to dry, and when Cousin Shi collected the mushrooms, he picked them up and saved them, so they could be eaten." ”

The old lady sighed: "Our life is much better, and the life of the people in the mountains is still as difficult as before. ”

Li Xiangyang nodded: "Yes, there are many good things in the mountains, but there is no road, and it takes two days to walk from Shishanling, and many things can't be pulled out and sold for money." ”

"It's really difficult to figure out the highway in Shishanling, but in Jinjiapingzi, if you can build a machine farming road, the tractor can get to Dongshi in two or three hours at most."

The old lady shook her head: "If you want to build a machine farming road, it's not so easy, just Lexing that machine farming road, several brigades of thousands of strong laborers worked for two years to repair it." ”

Lao Li said: "Yes, Jin Jiapingzi is only such a person, and if you want to build the road, you have to work for at least ten years." ”

Lin Lan suddenly thought of the excavator of the future generation, if it could be built now, it would be good.

After the two children had eaten, they went upstairs to play.

A few adults ate slowly, and Yang Dingbang's shout sounded outside: "Dandan, grandma,"

Li Xiangyang put down his chopsticks and walked out: "Come here, it's all here!" ”

"We're here." Dandan and Xiaodouzi also answered upstairs.

"Xiangyang, when did you come back?" Yang Dingbang walked towards him with a smile.

"Last night." Li Xiangyang said with a smile, "Grandma and Dandan are both at my house, call Xiaoman and go into the house to drink two cups." ”

"Xiao Man, come here, go to Xiangyang's house and sit for a while." Yang Dingbang turned his head and yelled at Yang Xiaoman, and entered the courtyard with Li Xiangyang.

Lin Lan took the dishes and chopsticks and invited the two of them to sit down and eat a little more, the two shook their heads again and again, saying that they had just eaten, sat and played for a while, and talked.

The old lady looked at her grandson and granddaughter-in-law with a smile: "I thought you were going to stay at your in-laws' house for one night!" ”

Yang Xiaoman smiled: "After eating, my mother drove us back." ”

"So did we, my mom saw me dozing there, so she let us come back."

Yang Xiaoman glanced at the dishes on the table: "I think most of the people today are either old duck soup or roasted duck." ”

Lin Lan said with a smile: "There are also Han dishes, which are all essential dishes for Duanyang." ”

"Yes, yes, my mother said that the price of Chinese vegetables has risen, and she envy that we have land to grow vegetables."