For other things, hot water can be washed, but pork feet and pork belly fat intestines are not good.

The nails on the pig's feet have been removed, but there are still a lot of stubby hairs, especially on the feet.

A fire was made outside the dam and the pig's feet were burned, so that most of the pig's hair could be burned, and the fishy smell of the pig's skin could be burned.

Then, with unburned firewood, bake every corner of the pig's feet to make sure that every corner is not spared.

After that, use a knife to scrape off the black stuff on the outside and clean it, so that it will taste much better.

As for pork belly and pork fat sausage, it is necessary to rub it with plant ash first, and carefully clean up all the dirty things that may exist over and over again.

For this reason, Lin He also specially packed the ashes of plants and trees and went to the river to clean up.

Pork kidneys need a knife to cut the pork kidneys in half and remove the white fascia inside, otherwise there will be a smell of urine when eating.

Lin He was busy with these, and when everything was cleaned up, Li Changhui came back.

"How can it be so fast, and when is it now?"

She had been busy and didn't pay attention to the time at all, but when she looked at the sunshine, she realized, "Why is it noon so soon?" ”

Li Changhui untied the ox cart: "It's too busy in the morning, I forgot the time, by the way, I sent two catties of wild boar meat to my aunt, and Shopkeeper Liu also gave some spices, you can see if it's useful." ”

Li Changhui handed over the cow to Li Yu, and Li Yu would lead the cow to the mountain and find a place with abundant water and grass to tie it.

Since the last time they had a picnic in the mountains, the matter of herding cattle at home has almost been handed over to Li Yu and Li Hao, and the brothers like the feeling of driving the cattle out very much, and they never feel tired.

No, the brothers went out happily, one leading the rope in front, the other following behind to pick up cow dung, or seeing that the cow wanted to eat the crops on the roadside, so as to alert the people in front.

Li Changhui took out an oiled paper bag: "I wanted to buy something, but I remembered that there was so much food at home, so I didn't buy it." ”

In the oiled paper bag, there are all kinds of spices given by the shopkeeper Liu.

Lin He took it and looked at it, most of them were at home, nothing unusual, but it was the kindness of Shopkeeper Liu, and he wanted to write it down.

When he saw Li Changhui holding a bundle of sticks in his arms, he was stunned for a moment, and then he was surprised: "Yam!" Where did you get so many yams! ”

"Yam?" Li Changhui was slightly surprised: "Xiao He still knows this name?" ”

Most people call it Huaishan, and there are fewer people who call it yam.

Lin He realized that he had lost his words, but it was not bad this time or twice, and he pretended not to hear what Li Changhui said.

Three steps and two steps ran over: "Why are there so many, you asked Shopkeeper Liu to help buy it yesterday?" ”

Li Changhui has a bundle in his hand, and there is another bundle in the ox cart.

Li Changhui saw that she avoided answering, and did not ask: "No, I asked the grocery store owner to help buy it, he said that this is also relatively common, but the people in the countryside rarely buy it." ”

"Normally, every household in the village has a vegetable garden, and who will buy this if there is anything to eat in the vegetable garden."

The two of them carried Huai Shan to the kitchen, and Lin He was ready to cook.

"It's not too early, just simply fry a pork liver and pork loin, and get it in the afternoon."

Li Changhui picked up Li An, who was left by his two elder brothers, and consciously helped to light the fire: "In the afternoon, I went to see the land with my uncle, and after finishing it, I went directly to the town to find a servant to register and buy it." ”

"Okay, you're busy, I'll get food this afternoon, by the way, there is still wine at home, you can have a drink in the evening."

I've been busy lately, and I don't have time to rest, so it's rare to have a good table tonight, and it's a pity not to drink.

"Okay, what Yu'er Hao'er can do, let them help."

Use tongs to pinch out An'er's lunch from the stove hole and put it aside, An'er eats late in the morning, you can wait a little longer, and eat with them later.

When the rice is cooked, slice the pork liver, cut the pork loin into kidney flowers, put them together, put in ginger and garlic slices, a few drops of wine, salt, Sichuan pepper, and a little starch and bean paste.

The bean paste was given by the eldest aunt, but there is no need to buy it again.

Marinate and set aside.

There are still sour radishes at home, Lin He thought it was too sour before, so he never ate it, but it was just right at this time, cut a piece of sour radish, and soaked peppers in it, and cut it half.

Sour radish and pickled chili pepper are used to stir-fry pork liver and pork loin, plus a few dried chili peppers, which are also very good.

After thinking about it, I went to the vegetable garden and took a turn, and pulled out a handful of green vegetables, which are growing well and are ready to eat now.

The pork kidney, which is bigger than the palm, and a piece of pork liver the size of two fists, can be fried in a large pot, which is completely enough to eat.

Another stir-fried seasonal vegetables can only be said to be very hearty.

Lin He's mouth couldn't stop idle, while preparing to cook, he kept talking about how to eat the rest and what to do in the afternoon.

Li Changhui is a very good listener, although he doesn't talk much, but after Lin He finishes, he can always pick up a few words in a timely manner, even if it's just a simple 'uh-huh, okay, okay'.

When the two children come back, it's just time to start the meal.

Sure enough, this meal still made several people very satisfied, sour and spicy and refreshing, especially for the next meal, even Li Hao, who kept inhaling while eating, and was reluctant to put down the chopsticks.

However, in order to take care of the stomach of the two children, Lin He actually didn't make it too spicy, and specially poured a bowl of boiling water for them, which they could dip before eating.

Of course, after shabu-shabu once, they gave up, and both children felt that after shabu-shabu, it was not fragrant and not so delicious.

Lin He saw that they were eating fragrantly, and they had a spicy meal from time to time during this time, but it didn't have any effect, so he didn't care about them.

Of course, at the end of eating, they also let them eat a lot of green vegetables, which were warmed by spiritual power and were good for the body.

As for Li Changhui, not to mention, he ate one more bowl of rice than usual.

Lin He also deliberately left a small piece of pork liver, and when he finished eating, he cooked pork liver porridge for Li An.

The little guy is slowly growing up, but the nutrition of white porridge and eggs is no longer enough, and he needs to eat a little more meaty things.

Originally, after lunch, the family would take a lunch break for a while, but today, after eating, Li Changhui hurriedly went out, and he wanted to find his uncle to look at the land.

If nothing else, Uncle should also buy some more land suitable for growing taro today.

Li Hao coaxed his younger brother to sleep, both of them were too young to help, and Li Hao just happened to be able to look at An'er.

Li Yu stayed in the kitchen to help, and Lin He was also busy this afternoon.

But as soon as I took the oil out, I heard someone coming outside.

"Sister-in-law, I heard Brother Changhui say that you want to boil oil in the afternoon, I'll help you cut the oil, two pieces of oil that are so big, one pot is estimated to not fit."

It's Xiuling here.

(End of chapter)