The two arrived at the stream.
Pei Yao took the pig intestines, sprinkled some wood ash on them, and started rubbing them like she was washing clothes.
Repeat this process over and over until the mucus layer on the outside of the pig's large intestine is gone.
Then they turned the pig intestines inside out and continued to knead them.
The inner wall of pig intestines is the most difficult to clean because the inner wall of these fat pigs is covered with a lot of white grease.
These fats are often mixed with the pig's digestive waste and become marinated in pig manure, creating a stench that cannot be washed away. This is also the main reason why pig intestines, even when thoroughly cleaned, still smell bad when cooked.
Pei Yao took out scissors and cut them all off, then washed them several times with wood ash to make sure there was no odor before she stopped.
After washing, Pei Yichen was still picking mint leaves and water celery.
Pei Yao carried the washed pig intestines over, while Pei Yichen had already picked a lot of water celery.
Pei Yao also went over to help pick them. She planned to pick more water celery to stir-fry with pork intestines and pickle with sauerkraut today.
There's just too much water celery in this river.
Because water celery, a wild vegetable, has a very strong celery flavor (much stronger than the celery you grow yourself).
Many people can't stand the smell or the taste of this wild vegetable.
Moreover, water celery doesn't taste as good as other wild vegetables if it's not stir-fried with meat.
This has led to an overabundance of water celery in this area.
This entire path runs along the river.
It would be such a waste not to pickle them and make sauerkraut.
There's a Chinese saying: "If you don't pick something up when you go out, you'll lose it."
Pei Yao kept the meaning of those words to heart; she felt uneasy if she didn't pick the water celery to make sauerkraut.
Pei Yao used the long, sturdy grass next to her to bundle up the harvested water celery.
Pei Yichen finally lost his patience and straightened his aching back: "Cousin, are you done? My back hurts."
Pei Yao looked at the sky and realized it was getting late. She had to hurry back; she still had a lot to do today, otherwise she wouldn't be able to get anything done once it got dark.
"Okay, okay, let's go."
The two siblings hurried home, each carrying a large pile of grass. Underneath Pei Yichen's load of wild vegetables was a basin, the very same basin that had contained pig intestines.
After returning home, Pei Yao looked at the sky; it was still early.
When I came back, I only saw wisps of smoke rising from the kitchens of one or two houses.
She has a lot of things to do today and needs to finish them before dark.
However, she knew she couldn't finish everything by herself today, so she broke the work down and assigned it to everyone.
Making pickled water celery is very simple.
First, wash the water celery, then blanch it in a pot of water without oil. Keep the water celery and the water used for blanching, add a small bowl of salt, stir well, and let it cool together.
Next, use high-proof liquor to sterilize the earthenware jars used for pickling sauerkraut. However, given their current circumstances, they don't have high-proof liquor, so they can only use boiled water instead, which works the same way.
After the water celery has cooled down, pack it into a ceramic jar, pressing it down tightly layer by layer, and then pour in the water that has cooled down earlier.
Then use a clean, large stone to press the water celery firmly inside the earthenware pot.
Finally, just seal it with the lid of the earthenware jar.
This earthenware jar was specially bought by Pei Yao for pickling sauerkraut; there's even a small groove around the lid for pouring water.
(Ladies, I'll add all the pictures later if I can, so please bear with this for now.)
Simply pour water around this area to create a good seal.
Pei Yao taught Yunniang how to make pickled cabbage. Yunniang learned it immediately and took the water celery to wash it.
Pei Yao went off to attend to her own things.
She cut the pig intestines into small, even pieces, then chopped some chili peppers and wild garlic leaves, minced some garlic, and finally washed a lot of Sichuan peppercorns.
There are many ways to cook pork intestines, but stir-frying them is the simplest and also the most delicious way, in Pei Yao's opinion.
First, boil water with ginger slices, then put the large intestine in and blanch it briefly before taking it out.
Then, heat the lard over high heat and stir-fry the pork intestines until they are slightly charred. Add chili peppers, Sichuan peppercorns, minced garlic, and a handful of water celery stalks (with the leaves removed and cut into small pieces).
Continue stir-frying for a while, and once it's fragrant, add a handful of wild garlic leaves and salt, stir-fry briefly, and it's ready to serve.
The whole process was quick, fragrant, and pungent.
Everyone at home was choked and coughed violently, covering their mouths.
"Cough...cough..."
"Cough cough cough..."
Pei Yao also came out of the kitchen carrying a plate of stir-fried pig intestines, coughing while holding the dish in one hand and covering her mouth with the other.
Although it was quite pungent, she had just tried this stir-fried pork intestines. Despite the lack of soy sauce and other high-tech and heavy seasonings, the taste was surprisingly good.
However, it would probably taste even better if the chili peppers used in the stir-fried pork intestines were replaced with pickled chili peppers.
Stir-fried pork intestines with pickled chili peppers is one of Pei Yao's favorite dishes...
Pei Yaoguang's mouth watered just thinking about it.
Although stir-fried pork intestines with pickled chili peppers would taste even better, they don't have that dish at the moment.
Pei Yao thought for a moment and realized that there were still many fresh chilies that Yunniang had picked from the hillside a couple of days ago in the cellar at home.
Yunniang and Chen Fang had already dried a lot of chilies, and some of them were stored in the cellar to eat fresh.
Speaking of pickled chili peppers, Pei Yao placed the pork intestines on the table. She then went to tell Yunniang, who was preparing to pickle water celery, to wash some chili peppers later, but not to remove the green stem end.
After washing, place them in a cool, shady spot in the kitchen to dry. They'll be ready to be used to make pickled chili peppers tomorrow.
Although Yunniang didn't know what she was going to do, she didn't ask any more questions.
Her daughter always had her own ideas.
Pei Yao then cooked brown rice and kudzu root, and stir-fried water celery with pork cracklings. That was it.
Then take the remaining embers out of the stove and put them in a sealed jar.
Recently, whenever they light a fire, they collect these embers to use for grilling.
It works the same as charcoal, but it's not as durable.
Chen Fang hasn't returned yet; she's probably still waiting for Liu Yu's bucket at the Liu family's house.
Pei Yao glanced at the sky; it was still bright. It gets dark late in Lingnan. Then Pei Yao went to get the basket she had used for shopping today.
Chen Fang had already given the piece of cloth inside to Yunniang as soon as she returned. Yunniang was the most skilled at handicrafts in the family, and she planned to make a set of clothes for everyone whenever she had time.
Pei Yao took out the bag of thin wire and sheet metal from the bottom of the basket.
The barbecue grill I made from a square wooden basin is now unusable because the temperature was too high and it's charred.
So this time she specially bought sheet metal to make an iron one that would be more heat-resistant and wouldn't burn out.
Pei Yao found some clean yellow clay on a slope near her home, mixed it with water, and then shaped it into a small rectangular barbecue grill. She then wrapped the clay grill with sheet metal.
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