Yingbao washed the iron pot, added cold water and the chopped pork belly, then added scallions, ginger slices, garlic slices, and cooking wine to remove the fishy smell. After boiling for about three minutes, rinse off the excess foam with clean water and remove the pork belly.

Pour out the remaining water from the pork belly in the iron pot to remove the fishy smell, continue to clean it, wipe the water dry inside the pot, add a bundle of firewood to the stove and put a coal ball on top, then wash your hands clean, pour a small amount of rapeseed oil into the pot, heat it until it is fragrant, add the pork belly, stir-fry the meat to render the fat, stir-fry until it turns slightly yellow, that is, the surface of the meat changes color, then take the meat out and set it aside.

Leave the oil in the pot untouched, add two spoonfuls of white sugar or a handful of rock sugar (either is fine), and a little bit of spiritual spring water from the space to make the flavor even more outstanding.

Turn the heat to low and stir slowly to melt the rock sugar (or white sugar) into a syrup. Stir gently a few times at first, then stir constantly later. Finally, add the pork belly that was set aside and stir-fry to coat it evenly with the sugar coating. Then add a spoonful of dark soy sauce, two spoonfuls of light soy sauce, star anise, cinnamon, bay leaves, salt and cooking wine to taste. I like spicy food, so I can also add a dried chili pepper. If you can't handle spice, you can omit it.

Next, stir-fry it again, add the spiritual spring water and canned beer from the space, enough to cover the pork belly, cover the pot, and simmer over low heat for more than an hour. You need to check it from time to time, because it can easily burn.

As time goes by, the broth will reduce. Open the lid, add half a spoonful of MSG, turn up the heat to reduce the sauce, and it's ready to serve.

Ye Tianyong returned, dusty and tired, pulling his cart. As soon as he entered the courtyard, he smelled the aroma of stewed meat. He had only eaten a bowl of noodles for 60 cents at noon and was not full. Now, smelling the aroma of meat, his stomach started to rumble again.

Hearing the noise from the courtyard, Yingbao knew someone had returned. She went out to take a look, then went back to the kitchen, took out a small portion of the freshly cooked braised pork, put it away, and took out three meat buns from her spatial storage. She then offered them to her tired father, Ye Tianyong, saying, "Father, eat this first to replenish your energy!"

Before Ye Tianyong could respond, Yingbao went back to the kitchen to cook. After all, there were quite a few people in the family, and one dish probably wouldn't even be enough to fill their teeth.

Looking at the delicious-looking braised pork and fluffy white buns in the bowl, Ye Tianyong couldn't help but sigh, "What's the use of having a brat? A daughter is much better. At least a daughter will care about me!"

Ye Yuanhang and Ye Haoyu, who were working in the fields, and Ye Mingchen, who rarely went out to work in the fields, all sensed something at the same time and sneezed a few times.

Ye Yuanhang: Someone's been talking about it!

Ye Mingyu: Could it be that Yingbao misses me?

Ye Mingchen: Daddy didn't come to work in the fields today. Did he go to the market to buy roast chicken for me and Yingbao?

"Has he caught a cold? Go back and make some ginger and brown sugar water for your son! Let Yingbao drink some too, as a preventative measure." Wang Yitong noticed her three boys while working.

While Yingbao was sitting at home, disaster struck from somewhere...

Yingbao was unaware that she was about to receive her mother's loving care. At this moment, she was happily cooking for her family, taking out a lot of things from her spatial storage: rice, flour, mung beans, red dates, millet, steamed egg cake, biscuits, pastries, ribs, vermicelli, potatoes, and so on. She pushed them all out to her father, saying that she had bought them at the market.