When the mother and daughter arrived at the market, they found that many vegetables were sold out, so they bought a fish, a piece of pork belly, some green peppers, a bunch of greens, a small bag of mushrooms, a block of tofu, and a bunch of garlic sprouts.

He Yumei wanted to buy more, but she stopped her, saying, "Mom, have you had enough tonight? I'll come with you to buy more tomorrow."

The two then went home, and He Yumei asked her, "What are you going to do? Do you need my help?"

"No need, Mom, I can do it myself. You go and rest. Just come back later and help me taste it," Lin Wanwan told her to leave and go watch TV in the living room.

Lin Wanwan put water in a pot and started boiling it. Then she turned on the coal stove and put the pork belly skin-side down on it to singe off the hair. This way, it wouldn't have that fishy smell of pig hair.

After roasting, the entire pigskin was black. Seeing the water boiling, she put the pork in a basin of hot water to soak it, scraped off the black stuff from the skin with a knife, washed it several times, and put the clean meat directly into the pot of boiling water with ginger slices and cooked for forty minutes. Lin Wanwan took out the kettle from the coal stove and boiled a pot of water.

While the meat was cooking, Lin Wanwan was also busy. She took out the fish she bought and cleaned it. She removed the internal organs, carefully scraped off the scales, and cleaned the black membrane inside the fish's belly. After cleaning, she chopped off the fish head and cut the fish body in half, into pieces about two fingers wide. She put the fish pieces into a large bowl, added white wine, ginger shreds, scallion shreds, and salt, mixed them evenly by hand, and marinated them for half an hour.

Clean the fish head thoroughly. Place the stew pot on the coal stove, add a spoonful of lard to the pot to melt, and when the oil is hot, put the fish head in and fry it slowly until both sides are golden brown. Add ginger slices and scallion segments, then add pre-boiled water. Cut the tofu into large pieces and put them into the pot. First, boil it over high heat for five minutes. Once the soup turns white, turn to low heat and simmer. Add salt to taste before serving.

Lin Wanwan lifted the pot lid, poked the pork belly with chopsticks, and found that it could be easily pierced. She then took the pork out, put it in a bowl to cool, and sliced ​​it thinly for later use.

Lin Wanwan quickly started steaming rice. She boiled the water in the pot, added the washed rice, and cooked it until only a small white core remained when she squeezed the rice with her fingers. Then she drained it with a slotted spoon and put it into a bowl. The water left in the pot was the rice water, which she scooped out separately. This rice water was very fragrant.

Add more water to the pot and place a steaming rack inside. Put the drained rice on top and steam for 20 minutes. The rice should be loose and flat. Use chopsticks to poke a few holes in the rice to allow the steam to escape.

By this time, the fish was almost marinated, with a thick layer of paste on the surface. Lin Wanwan simply washed it clean with water, discarding the ginger and scallions inside, and draining the fish pieces as much as possible.

Wash the pot, add oil, sprinkle in a small handful of salt, take some firewood from the stove and reduce the fire to a low flame. Then, use chopsticks to place the drained fish pieces into the pot and fry them slowly over low heat until each piece is golden brown and crispy. Then, put them in a bowl for later use.

Cut the green bell peppers into chunks and set aside in a bowl. Halve the button mushrooms and set aside. Cut the garlic sprouts into sections and set aside. Also prepare ginger slices, garlic slices, dried chili pepper pieces, Sichuan peppercorns, and scallion sections for later use. Wash the bok choy thoroughly. With all these things prepared, Lin Wanwan went out to ask He Yumei, "Mom, when is Dad coming back? When can I cook?"

He Yumei looked puzzled. "You really know how to cook? You're not going to let your dad and me go hungry all night, are you?" "Mom, I've prepared everything. Come in and see. Why don't you believe me?" Lin Wanwan pulled her into the kitchen to look. He Yumei saw a clay pot on the coal stove. She wrapped the lid with a towel and lifted it to look inside. The fish head and tofu soup inside was milky white, with a faint fishy aroma. It looked very appetizing.

On the stove were thinly sliced ​​pork belly, pan-fried fish pieces, and some prepared side dishes. He Yumei stared in disbelief and turned to ask her, "Girl, are you possessed by a ghost? You never did anything at home before."

Lin Wanwan was startled. "Mom, what kind of ghost is possessing you? Who are you trying to scare to death in the middle of the night?" He Yumei quickly spat and said, "I just can't believe it. Hurry up and cook, your dad will be back soon. You should try to coax him tonight." Without waiting for her reply, she went out to make a phone call, urging Lin's father to come home quickly.

Seeing her say that, Lin Wanwan quickly started cooking as well. First, she added salt to the fish head tofu soup for seasoning. She put a little oil in the pot to coat it, and when the oil was hot, she added the sliced ​​pork belly and fried it until the fat was rendered and the pork belly curled up slightly. Then she added fermented bean paste, minced ginger, and minced garlic and stir-fried it evenly. She pushed the pork to one side, added garlic sprouts and green peppers, and stir-fried it until it was almost done. Then she added a little soy sauce for seasoning. Since the fermented bean paste was quite salty, she didn't need to add any more salt. She stir-fried it for two minutes and it was ready to serve.

Pork belly produces a lot of oil, so leave the oil in the pot. Add scallions, ginger slices, and garlic slices and sauté until fragrant. Then add dried chili peppers and Sichuan peppercorns and sauté until fragrant. Add a little bit of fermented bean paste and sauté until the oil turns red. Then add the pan-fried fish pieces and a bowl of water. Simmer over high heat for five minutes until the sauce thickens, then it's ready to serve.

Wash the pot, add oil, minced ginger and garlic and sauté until fragrant. Add the bok choy and stir-fry. Season with salt and cook until done.

After the dishes were all prepared, Lin Wanwan went out to call He Yumei, "Mom, is Dad back yet? I've finished cooking, it'll get cold soon."

Just then, a voice came from the doorway, "What's ready?" Lin Wanwan turned around and saw a man who was 180cm tall with sharp eyebrows and bright eyes walk in. "Dad, you're back? I've already prepared the meal. I was just wondering when you would be back!" Lin Wanwan smiled and took his hand.

Lin Jianbang also found it strange. His daughter rarely spoke to him like this anymore since she grew up, and she didn't act like she did when she was little. "What trouble have you gotten into outside this time?"

"Dad, why are you saying this to me? I've changed, and that's not enough!" Lin Wanwan was furious. Who told her to write about the original owner of this body who was always causing trouble and doing nothing good?

He Yumei laughed out loud, "Who told you to never do anything productive and only know how to cause trouble? Go inside and bring out the dishes, let your dad wash them, and then we'll eat."

Lin Wanwan obediently went to the kitchen, while He Yumei outside told her husband about what had happened that day, including how her daughter had suddenly become more sensible.

Lin Jianbang frowned in disbelief. "Is she playing some kind of trick?" He Yumei was angry. How could her daughter playing tricks be considered a change of heart? Her motherly filter was incredibly thick. "How can you talk like that? We used to hope she would become sensible, and now that she has finally changed for the better, what are you saying? Let's just believe her this once. If she were faking it, could she have kept up the act for so long?"