If Su Qingluan wants to boil meat jelly soup, he must first remove the pork skin and clean it.

At this time, the pig was very rough handled, not to mention that it was cut very scientifically and meticulously like in later generations, and even the most basic treatment was not very in place.

For example, the pork belly in front of you, although it is cut relatively squarely, but on the pork skin, the half-inch-long pig hair is pierced.

Fortunately, Su Qingluan didn't deal with the pigskin once or twice, she took out her "iron flake frying pan", brushed a thin layer of oil on it to prevent it from sticking to the pan, and sat the pot on the stove, waiting for the pan to start heating.

Taking advantage of this gap, Su Qingluan put the pig belly on the top of the long-handled fork, stretched it into the hearth and teased it with a tongue of fire. Although this does not completely remove the fishy smell on the pig skin, it can burn the longer and harder pig hair on the pig skin with fire.

After a while, when the soybean oil coated with a layer began to make a "snort" sound, Su Qingluan put the skin of the meat against the pot.

Soon, a burnt smell faintly came, and Su Qingluan turned the pork skin around, and sure enough, a layer of burnt yellow shell had formed on it.

Su Qingluan checked it, waited until the temperature of the meat skin cooled down, and then tried to rub it back and forth with his hands, well, the prickly pig hair on it had all been disposed of, and because the surface of the pig skin was burned to the point of burnt with a frying pan before, the fishy taste on the surface of the pig skin was also reduced a lot.

So Su Qingluan cut off the frying pan, and when the pigskin was completely shaved, he replaced it with an iron pot.

The chicken had already been processed and cut into pieces, and Su Qingluan did not remove the chicken fat this time, just to make the jelly soup more fragrant later.

But before that, Su Qingluan threw various spices such as star anise, bay leaves, green onions, ginger pieces, and peppercorns into the pot and stir-fried them with pork skin and chicken pieces.

The skin of the chicken itself is rich in oil, and even the chicken fat is not removed and melts quickly in the pan. The Yang family, who had just helped Su Qingluan kill the chicken, came over and said curiously: "Don't you want to hang the broth?" How do you stir-fry the meat? ”

"Oh, this can be better to get fishy, but A-Niang is better to stay away, this pigskin ......"

However, Su Qingluan's words were still a step too late, and before the words fell, he only heard the "crackling" in the pot as if it were a cannon battle.

Su Qingluan had already taken precautions, carrying the lid of the pot as if holding a shield in one hand to block the oil droplets that spewed out, and with the other hand, he continued to stretch the long-handled spoon into the pot from the gap and continued to stir-fry skillfully.

But Yang was taken aback: "Is there water in this pot?" "The oil pan is filled with water to have this effect comparable to that of firecrackers.

Su Qingluan shook his head: "This kind of thing crackles like this when pork rinds are stir-fried, A-Niang, you better go into the house and rest, don't worry, I am prepared, I can't collapse me." ”

In fact, it is because she has been collapsed many times in her previous life, and the experience of blood and tears summed up - not to mention the gelatinous ingredient of pork skin, Su Qingluan is still experienced and prepared, but she never expected that the fungus, which seems to be harmless to humans and animals, is also a "small bomb" in the pot!

In his previous life, Su Qingluan really suffered a lot because of these "explosive" ingredients, so that now this skillful action of having a pot lid in one hand and an iron spoon in the other hand is completely a subconscious action that has been exchanged for countless lessons of blood and tears, and it is simply distressing to be proficient.

When Su Qingluan stir-fried all the chicken and pork rinds until the skin was slightly browned, she added a scoop of cold water to the pot.

With a "snort" sound, the sound of the pipa rattling in the pot finally quieted down.

Su Qingluan turned around and took out the large casserole for stewing soup, poured the raw materials and soup water into the casserole, and sat the casserole on the stove.

There were still a lot of leftovers in the iron pot, so Su Qingluan added another scoop of water, and used the iron spoon that had just stir-fried the meat pieces as a "brush pot" to sweep all the leftovers in the pot and pour them into the casserole with water.

After repeating it three times, the iron pot was brushed clean, and the meat pieces in the casserole were also "brushed with pot water".

Su Qingluan tasted the soup in the pot - well, although there is no salty taste, the original fishy smell of the pork has been completely neutralized by the spices by constantly stir-frying, leaving only a faint meat fragrance.

In addition to the green onion knot, Su Qingluan did not pick out the other seasonings together.

If the green onion knot is boiled for too long, the whole broth will have the taste of rotten green onion leaves, but other spices do not have this problem.

While waiting, Su Qingluan cut half a fist-sized side of salted meat, and threw the meat slices into the broth, so that there was no need to adjust the saltiness again later, and there was a special aroma of different pickled pork.

Originally, Su Qingluan looked at the outdoor temperature at night, which was basically comparable to the temperature of the thermostatic layer of the refrigerator, and considered reconciling the dough of the soup dumplings a day in advance, after all, even in summer, the dough of the soup dumplings needed about two quarters of an hour to rise.

But after thinking about it again, if we meet now, the day is still relatively warm. If the proofing dough is not in place, it is a big deal to heat it up and speed it up; But if the dough is too strong, it's not fun.

To be on the safe side, she decided to come back early tomorrow and meet up.

When the broth was finished, Su Qingluan took the lead in taking out the meat skin and chicken pieces inside, drying them aside, and filtering out the spices inside with a gauze net, leaving only the pale yellow broth inside.

Su Qingluan put the lid on the pot of soup and placed it in the corner by the window.

The next morning, Su Qingluan deliberately checked the state of the soup stock - well, due to the dual effect of low temperature and rich gelatin, the soup jelly turned out to be quite strong. Su Qingluan stood and threw down a chopstick, but he only flicked it once, but did not poke it inside.

In order to prevent the soup freeze from melting due to the temperature or sunlight during the day, Su Qingluan deliberately chose to place the soup jelly behind the room with a shade and backlight that has not seen the light of day for many years, and only helped his father and mother out of the stall for half a day, so he rushed back in a hurry.

But before she went home, she hadn't forgotten to buy yellow mustard – thankfully, mustard greens and mustard seeds were available in this era, and the ingredient had been eaten for quite some time, so it was ripe for all sorts of things.

The fermented yellow mustard comes from mustard seeds.

"Give me more of this yellow mustard," Su Qingluan pointed to the fermented yellow mustard paste.

"Little lady, our mustard sauce is fully fermented, the materials are affordable, and the stamina is very strong!" The mustard vendor kindly advised, "You'll cry if you eat too much." ”

Su Qingluan originally only wanted to buy three taels of mustard sauce, enough for the family to eat. Hearing what the other party said, her eyes rolled: "Then I'll ask for a little more, half a catty!" ”

Peddler:...... Isn't this little lady a little behind her ears?