Not only is it annoying to keep circling around the pig every day, but it also makes it easy for others to find out where your siblings are.

Because this is a very regular process, there are fixed times for when to cut pig feed, when to cook pig food, and when to feed the pigs.

Grandma Yang happened to come over when I returned from the neighboring village and told me to go and check on the rice in my family's paddy field.

The rice has already produced grains and is growing well, but Yang Wanwan feels no joy. It's the same principle as raising pigs.

She'll be going to high school next year. There are seven high schools in the county, and the top-tier high schools are all located in the county seat. Yang Wanwan will definitely go to one of the top-tier high schools, so she has to go to the county seat.

The county town is 20 kilometers from her home, and it takes more than half an hour by car. She has to stay at a hotel, so she can't take care of many things at home.

Next year, my younger siblings will be staying at home and will only be allowed to study and grow vegetables; they won't be allowed to do anything else.

As Yang Wanwan made her plans, she walked downstream along the reservoir.

Fuxing Reservoir Village got its name because of a large reservoir called Fuxing Reservoir.

Fuxing Reservoir supplies irrigation to farmland within a radius of dozens of miles. The reservoir is contracted out to fish farming, and a small stream flows downstream from the reservoir's spillway.

Her family's paddy fields are quite far from the reservoir, but not too far from the stream.

Although it is called a stream, it is more than ten meters wide at its widest point, and then it gradually narrows to about three or four meters wide, meandering from the reservoir to the surrounding farmland.

The fish in the reservoir have owners, but the fish and shrimp in the stream are unclaimed. Therefore, people often catch fish in the stream. The water is murky in the deeper parts, but in the shallower parts, you can see the bottom and the activity of the fish and shrimp.

Yang Wanwan looked around. There were many people working in the fields, but no one paid any attention to her. She stood under a camphor tree and took some small fish and shrimp from the development area of ​​her space, putting them in a basket.

I caught several pounds of small fish and shrimp, and a few crabs.

The largest crucian carp weighed three or four ounces, while the rest were about the size of a finger. Among them was a small fish called "malazi," which was generally only the size of a finger and had black patterns on its back; this fish was very delicious.

She certainly had large fish in her space, but there was no reason for her to take them out.

Seeing that the sun was almost overhead, I picked a taro leaf and used it as a sun umbrella before hurrying home.

When she got home, Er Ye and Shang Tao were still not back, so Yang Wanwan immediately directed the stone figures in her space to gut the fish and shrimp.

Over there, the fire in the stove started burning by itself, and Yang Wanwan washed the rice and put it in the pot. She also washed some chili peppers and garlic, heated up the wok, added oil, and since the fish and shrimp had already been cleaned, Yang Wanwan put them in the wok to fry.

Normally, it would take at least an hour to finish these tasks, but now it only takes about twenty minutes to prepare all the food.

Cleaning fish and shrimp is particularly time-consuming because they are small, and gutting them one by one takes a lot of time. However, with the stone man, everything is completely different.