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Feng Gui is going on a long journey tomorrow. In the past, he would leave the village after the rain, but this year because Du Heng was there, he stayed at home until the Qingming Festival.
Du Heng was preparing food for Feng Gui's trip. Feng Gui was a picky and irritable person. His food had to be served on beautiful plates so that he could take it out whenever he wanted to eat. He generously gave Du Heng many sets of bone china bowls, each of which was beautifully shaped. Du Heng used these plates to serve his food.
His favorite sausages and spicy meats were indispensable, so Du Heng steamed and cut them into more than 30 plates. The remaining five beasts were also made into cold rabbits and roasted rabbits, so Feng Gui could take at least three away. Du Heng packed more than a dozen roast ducks and roasted chickens that were not spicy. There were also more leftovers scattered in a large bowl for him.
In addition, Du Heng also asked him to take a lot of braised Kui beef tendon meat, which was not very spicy. If Feng Gui was dining alone, the things Du Heng asked him to take away would last until this winter. By then, Feng Gui would be able to come back, and there would be new things to take away!
Feng Gui took away one third of the meat at home, which made Jing Nan extremely jealous: "I should also go out and let Du Heng cook a lot of delicious food for me."
Feng Gui said leisurely, "If you want to go out, just ask me. It's just because you're lazy that you don't want to go anywhere."
Jing Nan ate the stewed eggs and said leisurely: "A home is worse than any other place. No matter how good the outside is, it is not as good as home. Besides, I have Du Heng at home, so I can always have hot food. You can only live on the things in the storage bag, hey~"
Feng Gui rolled his eyes and said, "Lao Nan, you really deserve a beating for doing this."
Jing Nan snorted: "How many times have I told you not to call me by that nickname? Don't forget, you have one too. Do you need me to tell Du Heng about it?"
Du Heng, who was busy at the stove, cut two slices of braised meat and fed them to Xiaoxiao and Wen Qiong. He turned around and asked, "Hmm? Feng Gui has a nickname? What is it? Tell me about it."
Feng Gui bared his teeth and threatened Jing Nan: "If you dare to tell Du Heng, I will tell Xiaoyu everything you did in the past."
Xuan Yu, who was brushing Du Heng's secret sauce on the grilled fish, turned around in surprise: "What are they?"
Seeing that the three people were about to fight, Wen Qiong said with a smile: "It's so lively, I don't want to leave."
Du Heng was stunned: "Master? What are you talking about? Where are you going?" Wen Qiong was leaving? Why hadn't he heard about it before? Wen Qiong said casually while chewing on the braised meat: "I plan to leave on the day of the beginning of summer."
Du Heng almost cut his hand with a knife: "Hey? The beginning of summer...isn't it next month? Master, are you leaving now? When will you come back? What about my practice?"
Wen Qiong picked up another piece of braised meat from the chopping board. She said calmly, "Before I leave, I will teach you everything I can before you can form a pill. As long as you practice hard after I leave, you will form a pill in no time. I have something to do at home, so I can't stay in the village all the time."
Du Heng understood and sighed: "Our relationship as master and disciple only lasted for three short months?"
Wen Qiong said calmly: "Even if I only taught you for one day, I am still your master. What's the saying in the cultivation world? Once a teacher, always a father. Once you enter my door, don't even think about asking someone else to be your master. If I find out, you'll be in trouble."
Du Heng quickly cut a thick piece of braised meat and presented it to Wen Qiong: "No, no, I won't forget the master's teachings. But I am not used to the thought of you leaving. If you leave, who will supervise you?"
Wen Qiong was eating the braised meat with her mouth full of oil: "Practice is originally a personal matter. If you rely on others to supervise everything, it is better not to practice and live a lazy life."
Wen Qiong smiled at Du Heng and said, "Besides, your cultivation will only officially begin after I leave. Do you think it will be easy for you? I'm afraid you won't even be able to leave the village if you don't have a pill."
What could Du Heng say? He could only smile awkwardly and said, "Master is right."
Jing Nan smiled and said, "Xiao Qiong is right. Don't think you can be lazy now that she is gone. There is no shortcut to cultivation. Don't worry, we will watch over you in place of Xiao Qiong."
Du Heng said with a bitter face: "Okay, okay, I understand."
Feng Gui pointed to the large wooden basin next to him and said, "I've been wanting to ask you since a while ago, is what's in there... mountain jellyfish?"
Next to the stove was a large wooden barrel, in which a huge pig's head was immersed. The pig's head had been split in half, and the pig's ears, tongue, etc. had been cut off and carefully cleaned. The water in the barrel had become clear, and the pig's head could be seen clearly even when it was immersed in the water.
Du Heng smiled and said, "Yes, I am going to braise a pig's head for dinner."
Feng Gui frowned: "Why are you eating this kind of leftovers again? Is there no meat at home? Just ask Lao Dao to send some meat, why bother with all this?"
Du Heng smiled as he fed Xiaoxiao, "Spring is the season for all things to rest and recuperate. No matter how many animals there are in the mountains, they must be given time to reproduce. We still have meat at home, so we will have meat until autumn at least. I just think that we should use it in moderation so that it will be inexhaustible. The leftovers are also delicious if they are cooked well."
What Du Heng said was true. Since he came to the village, Jing Nan and his friends had eaten a lot of discarded scraps. Not many people were willing to eat the feet of mountain crickets, but when they were in Du Heng's hands, the hooves he stewed were soft and glutinous, and were no worse than the meat on the body.
There are also chicken heads, duck feet, goose necks and the like, which are braised and can't be stopped by those who like spicy food. If they are made into boiled and spiced ones, Jing Nan would pick up two to chew whenever he has nothing to do.
At first, when they saw Du Heng cooking the leftovers, they all refused. Now, although they said no, their bodies were more honest than anyone else.
Du Heng said with a smile: "Don't look down on the head of a pig. There is a lot of meat on a pig's head. The meat of the pig's head is well braised and tastes crispy. It is especially good to eat with wine!"
Hearing that it can be eaten with wine, Feng Gui immediately became excited: "Can you braise more? I can take it away!"
Du Heng smiled and said, "It's a bit troublesome to clean this up. We can just eat half of it, and you can take the other half away."
In order to clean up a Shan Gao's head, he and Xuan Yu scrubbed it for half an hour, even brushing Shan Gao's teeth white. Shan Gao was more than twice as big as a pig in his hometown, and a pig's head was as big as a cow's head.
As he was talking, Du Heng cut the braised meat and put it on a plate: "Let's just keep it simple for lunch, and we'll have pig's head meat in the evening."
Although it was said to be a simple meal, the dishes were not simple at all. There was a plate of boiled braised meat on the table, and two kinds of dipping sauces were placed next to it. After a while, Xuan Yu's grilled fish came up, which was another meat dish.
Since Du Heng started practicing, the changes on the table have been obvious. When he first arrived in the village, the table was full of fish and meat. Now the table is equally divided between meat and vegetables. Jing Nan thinks that after a while, only vegetables will be on the table.
Jing Nan sighed: "Xiao Yu, Du Heng's dishes are getting simpler and simpler. You see, he is becoming more and more perfunctory."
Today's lunch has three dishes and one soup, namely, boiled braised pork, five-spice grilled fish, pickled pork with preserved vegetables and wine-flavored herb. Although there are only four dishes, each dish is large enough so that everyone can finish them all without wasting anything. I think back to the Chinese New Year when there was a turntable on the dining table. Compared to that time, the food nowadays is quite shabby.
Du Heng turned his head with a smile: "That's not true. In autumn and winter, people need to nourish themselves. It's okay to eat more fatty foods. In spring, people should eat a little lighter so that they can move around. In summer, they should eat even lighter. At that time, people don't have much appetite, and they will feel sick of eating big fish and meat."
Seeing Jing Nan's skeptical look, Du Heng said, "Don't underestimate vegetarian dishes. It takes a lot of effort to make them delicious. Look at the stewed pickled pork with preserved vegetables outside. It's actually very troublesome to make. But it tastes lighter than chicken soup and the taste is not bad."
Jing Nan was still frowning: "Oh?"
Du Heng smiled and said, "When there are many people at home, there are many dishes, and eating is lively. But if there are fewer people, will we not eat? Even if I am alone, I have to eat well. Unless I am the only one left at home, I will not be perfunctory."
Jing Nan looked at Du Heng and said, "I don't believe it unless you let me have a bowl of soup outside first." He had already moved a small stool and sat at the door. He could already smell the delicious aroma of the soup. If he didn't let him have a bowl first, he would have waited in vain.
Du Heng said seriously: "It's not ready yet, we have to wait a little longer, we still need to add some things in."
Du Heng held a piece of lettuce in his hand. This was the first mature lettuce he had grown with his spiritual energy. He had never thought that there was lettuce in the world of cultivation. If he hadn't seen the dry lettuce stalks in the spiritual field, he would have missed this vegetable that was in season in spring.
This lettuce was only one foot long, and the diameter of the swollen stem was only four inches at its thickest point. It was short and fat, and looked completely different from the more than one-meter-tall lettuce stalks in Jingnan's field.
Jing Nan said that the vegetables Du Heng grows are the same as he grows himself. The same vegetables grow in Jing Nan's garden and they are long and thin, while those grown by Du Heng are short and fat. The lettuces in Du Heng's garden are only a foot tall now, and each one is as green and lovely as a flower.
Du Heng started to peel the skin of the lettuce from the root with a horizontal knife. The skin of the lettuce is ductile, and with a knife stuck at the boundary between the skin and the flesh, with a little force, the upper layer of skin can be peeled off. The lettuce skin contains milky white pulp, which is what Jing Nan needs, but it is useless to Du Heng.
Du Heng wanted the tender flesh of lettuce after peeling it! Unfortunately, he only got one head of lettuce, and cut the peeled lettuce into more than a dozen pieces. He put the lettuce in a bowl and walked to the stove under the eaves.
Lifting the lid of the casserole on the stove, a pot of milky white broth was stewing in it! This was the pickled pork with preserved vegetables that Du Heng had been stewing for almost an hour. At this time, the broth was as thick as milk. Du Heng fished out the floating scallion knots and pushed the lettuce into the pot.
Wen Qiong walked over and took a look: "Wow, it looks delicious. No wonder you were busy so early in the morning."
Du Heng smiled and said, "This salted pork with preserved vegetables is a seasonal dish in our hometown. We need to use last year's salted pork and this year's fresh pork and spring bamboo shoots. It's best to add a few bean curd leaves to stew together. Don't forget to add a head of lettuce at the end."
Wen Qiong nodded: "It looks delicious. Can you teach me how to make it? I'll try it when I get back."
Du Heng stirred the pot with a spoon and took out two square pieces of pork belly. He smiled and said, "It's rare that the chef is interested in this dish. If you like it, I'll tell you about it first, and then write down the recipe for you later."
Wen Qiong smiled and said, "Okay, if I'm too lazy to make it when I get back, I'll give the recipe to them to make."
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Standing next to the casserole, Du Heng said, "First, take the bacon, preferably the pork belly. The amount of pork belly depends on the number of people in your family. If there are many people, put more, and if there are few, put less. The bacon should be soaked first, preferably for an hour to remove excess salt. Then cut into pieces and blanch them for later use."
Wen Qiong nodded: "Yeah, I know bacon. I see they sometimes make some and keep them. Can the bacon they make be used?"
Du Heng thought for a moment and said, "Of course it can be used. If you are worried, Master, I will give you some bacon I made when you go back."
Seeing Wen Qiong nod, Du Heng continued, "Then take fresh meat, preferably the streaky part. Put as much fresh meat as salted meat. Then cut it into pieces and blanch it for later use. Cut the spring fresh bamboo shoots into pieces or slices and blanch them. Once these three ingredients are prepared, put them in a pot together, add water and a small amount of ginger slices and stew. If you see foam after the water boils, remember to pick it up."
Du Heng slowly explained the precautions, and Wen Qiong squinted his eyes and listened. At this moment, their roles as master and apprentice had been exchanged. Feng Gui and the others also listened carefully, and Du Heng continued, "After removing the floating foam, add white wine and slowly stew it. Be careful not to use too high a fire, just use a low fire to slowly stew it. After stewing for more than half an hour, poke the meat with chopsticks, and it is almost soft and rotten, then you can put the bean curd knot."
Wen Qiong looked at the tofu products tied into knots in the pot and felt a little embarrassed: "Maybe I can't buy such good bean curd knots where I live."
Du Heng smiled and said, "If you can't buy it, don't put it in. It's okay. If you buy tripe knots that are not of good quality, the taste will change. If you have suitable ones, put them in one stick of incense before taking the pot off the heat. If you have lettuce, put it in two cups of tea before taking the pot off the heat. If you like to eat something softer, you can put it in with the tripe knots and stew it."
Wen Qiong nodded: "Then what? Is there anything else to add after the time is up?"
Du Heng said: "After the time is up, taste the saltiness, because there is salt in the bacon, so generally you don't need to add salt. If it's too bland, you can add some salt. If it's too salty... you can only add soup. So when you make it for the first time, I suggest you taste the saltiness after stewing for half an hour, so that you can add water as appropriate."
Wen Qiong smiled: "So many precautions? How troublesome."
Du Heng narrowed his eyes and said, "It's not a big deal. Master has persisted in doing such a difficult and troublesome thing as practicing. It's just cooking a dish. It's not a big deal at all. If you taste it and feel it's salty enough, you can serve it. Oh, by the way, if conditions permit, you can also add a handful of green onions to stew it together, so it will be more fragrant."
In fact, people in my hometown would add MSG or chicken essence when cooking this dish. Du Heng hasn’t found a substitute yet, so he had to leave it out.
As they were talking, the lettuce in the pot was almost cooked. Du Heng called out to Jing Nan, "Who wants to drink the soup?"
Jing Nan came over with the bowl in hand: "Give me a bowl, give me a bowl." He couldn't stand this kind of salty and fresh soup the most. It challenged his willpower every time.
A few pieces of meat and bamboo shoots were placed in a white porcelain bowl, with a piece of emerald green lettuce in between. He sniffed it, and it was delicious! The aroma of salted meat and fresh meat intertwined, mixed with the aroma of spring bamboo shoots, and this aroma directly tempted Jing Nan's greed.
Just when Jing Nan was about to take a sip happily, he heard the sound of someone slurping soup next to him.
Looking down, Xiaoxiao was already drinking soup from the bowl in Du Heng's hand. Xiaoxiao made the judgment before Jingnan did, and he flapped his wings: "Chirp!"
Jing Nan took a sip of the soup, and it was just as delicious as he had imagined. The soup, which was soaked in the flavor of meat, tasted a little sweet, which was the taste of Pei bamboo shoots. After taking a sip of the soup, Jing Nan felt that his irritability had gone away. He couldn't help but take another big sip of the soup, and after smacking his lips, he gave a comment: "Delicious!"
After drinking the soup, it's time to eat the meat. There are exactly two kinds of meat in Jing Nan's bowl. The skin of the bacon is slightly red, and its meat looks firmer than the fresh meat next to it. After an hour of stewing, the bacon has become soft and rotten. Put it in your mouth and chew it carefully. It is salty and fragrant. Compared with the steamed bacon I ate before, it has a new flavor. It tastes good!
The fresh meat is stewed until it is tender and soft. The fat melts in your mouth with a light bite, and the delicious lean meat underneath also becomes loose. The stewed meat tastes good. If you are short of oil and water, you will definitely feel comfortable from the mouth to the heart after taking a chopstick.
Spring is the season for bamboo shoots. During this period, Jingnan and his friends have eaten a lot of bamboo shoot-themed dishes, such as braised bamboo shoots, hand-shredded bamboo shoots, and cold-mixed bamboo shoots. The taste of bamboo shoots is actually the same, but when they are combined with different ingredients, they are tainted with other flavors, and the taste of bamboo shoots in each dish is different.
It's really troublesome to make bean curd sheets. Jing Nan and the others saw Du Heng pressing bean curd sheets layer by layer, and finally got a few thin, slightly yellow bean curd sheets. The bean curd sheet knot is firmer than tofu, and it always has a bean flavor when stewed, but Jing Nan thinks it's better to cut a few pieces of tofu in it.
He couldn't understand why bean curd sheets were added to the soup. Maybe it was Du Heng's sentiment?
What surprised him the most was the green lettuce! The lettuce was so soft after being stewed that it broke apart with a chopstick. The fresh lettuce was rich in juice and had a unique fragrance.
Jing Nan ate a piece and still felt unsatisfied. He wondered if he and Du Heng grew the same kind of lettuce. Why was his lettuce dry, while Du Heng's lettuce tasted so good?
At the kitchen table, everyone was drinking soup from their bowls. Du Heng felt a little regretful: "I didn't grow enough lettuces. If I had known, I would have grown more."
Wen Qiong comforted him, "You are already very powerful. Many cultivators in the early stages of foundation building can only give spiritual plants the power to grow but cannot make them fully mature. As long as you maintain this state, you will definitely be able to lay a solid foundation."
Du Heng took a sip of soup. He was actually quite afraid of what Wen Qiong would say. To be honest, he felt that Wen Qiong was a bit split. Every time she beat him, he felt like a loser, but when she praised him, she gave him the illusion that he was a genius.
It is so difficult to be Wen Qiong's disciple that Du Heng even wants to shed a handful of bitter tears.
The food at noon today was actually delicious, but it was a bit bland for Feng Gui. He said with some dissatisfaction, "I'm leaving tomorrow, and you didn't even make me some spicy food today! You even said you'd make me some hot pot base, but you haven't done anything yet."
Du Heng said as he cleared the dishes: "Don't worry, I'll make you some base ingredients tonight. I'll make sure you have plenty of base ingredients when you leave tomorrow. I have to practice in the afternoon, so please understand."
Du Heng has discovered a way to cook and practice at the same time. For example, after dinner, he put the mountain jellyfish in the pot for stewing. During the stewing time, he can practice, weed in the fields, or go to Pei Bamboo Forest to learn from the bamboos. As long as the time is right, when he comes back from his practice, he can have a pot of delicious stewed meat.
Using this method, he has made a lot of braised meat recently. In the future, if it is not convenient, he can just cut a plate of braised meat and stir-fry some ingredients to make a meal.
The climate during the Qingming Festival is humid, and this season is the season when everything grows wildly. The spiritual fields in the village are full of flowers of various colors. Du Heng's spiritual fields are also blooming, and the broad beans he planted are blooming.
Purple flowers bloomed on the green broad bean stems, and the fragrance wafted in. Xiaoxiao and Nianniansuisui searched for the "little ears" that grew independently on the broad bean leaves. Occasionally, when they found a "little ear", Xiaoxiao would chirp to report the good news to Du Heng.
Du Heng was busy pulling weeds from his garlic seedlings. The garlic seedlings that Xuan Yu had dug for him from the mountain had already begun to grow garlic sprouts. In a few days, he would have garlic sprouts to eat.
Next to the garlic, there is a row of peas. Peas were planted late. Normally, at this time of year, peas would bloom purple flowers like broad beans. However, in Du Heng's field, the pea seedlings are only about ten inches long, far from blooming.
Although it has not bloomed, it is the most tender time for pea sprouts. People who like pea sprouts look forward to this delicious taste. Pick the tender pea sprouts, blanch them in boiling water, scoop them into a bowl with dipping sauce, and the taste is endless.
Unfortunately, Du Heng is a picky person when it comes to vegetarian dishes. He doesn’t like many vegetables with strong flavors, and pea sprouts are one of them. But he likes pea pods. Green peas are delicious no matter how they are cooked!
On a spring afternoon, Du Heng wandered in the fields like a moving aura. His body constantly drew the five elements of aura from heaven and earth, which circulated through his body before returning to the fields. Wherever Du Heng walked, the crops there suddenly grew a lot taller.
Wen Qiong stood on the ridge of the field and commented, "He's already in great shape. Even if I leave now, he can continue his cultivation smoothly."
Xuan Yu bowed to Wen Qiong and said, "Thank you." Wen Qiong quickly returned the greeting, "Master Xuan, you are too polite. The reason why he can reach this level is related to Du Heng's own aptitude and understanding."
Xuan Yu said: "If you hadn't built his foundation for him, he wouldn't have been able to practice until now."
Wen Qiong smiled: "With you guys around, he will go down this path sooner or later." It was the first time Du Heng saw Wen Qiong and Xuan Yu standing together and laughing. To be honest, when he first saw this scene, he envied Xuan Yu. Later, he was frightened and worried that the two of them would come up with some way to torment him during their conversation.
And now, he felt an indescribable emotion in his heart. He suddenly felt that Wen Qiong was standing in the wrong place. When Wen Qiong stood there, Xuan Yu had Wen Qiong in his eyes.
Du Heng scratched his cheek. Spring is really easy to make people daydream. He raised his voice and asked the two people: "The pea seedlings in my field are ready to eat. Does anyone want to taste them?"
Xiaoxiao crawled out from the broad bean: "Chirp!" He wants to eat! Please don't forget him!
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It was really easy to get distracted during today's practice. When standing in the Peizhu Forest, Du Heng suddenly thought of a question. If Feng Gui and the others left, wouldn't there be only four of them left in the village? How lonely that would be!
Du Heng was stunned for a while, and when he came to his senses, he had been beaten away by Peizhu. The sound of the bamboo bursting echoed in his ears, and Du Heng was beaten so hard that blood spurted out.
When Du Heng came out of Peizhu Forest, his clothes were stained with blood. Du Heng groaned and lay on Xuan Yu's back: "Ouch... It hurts..."
Xuan Yu carried him on his back distressedly: "Are you distracted? You shouldn't have been beaten like this."
Du Heng sniffed Xuan Yu's cold fragrance and hummed twice: "Well, I was distracted for a while. I really can't let my mind wander during cultivation. Pei Zhu almost beat me to death."
Seeing Du Heng being carried out, Jing Nan and Feng Gui were both startled: "Oh, why did you get beaten so badly today? Du Heng, were you distracted?"
Du Heng felt embarrassed. The whole village knew that he was distracted. He was too embarrassed to face anyone.
Jing Nan quickly took out the pills: "It's okay, it's not a serious injury. I admire you very much. You dare to be distracted in Peizhu Forest. Come, tell me, what are you thinking about?"
Du Heng said embarrassedly: "I think if Feng Gui and Master leave, there will be only four of us left in the village. It will feel so lonely."
After hearing what Du Heng said, Feng Gui and the others fell silent.
Feng Gui thought for a moment and said, "I don't want to leave either, but I have to go because of my duty. I'm sorry..."
Feng Gui's sudden apology made Du Heng speechless. Du Heng said guiltily, "That's not what I meant. We still have to do what we should do. I just thought that I won't be distracted when practicing in the future."
Xuan Yu carried Du Heng on his back to apply medicine. When Du Heng came down from upstairs, he was a brave man again, except that his legs were weak and his broken arm had not healed yet.
Du Heng looked miserable today. He looked like a puppet put together by an unqualified puppeteer. He had a bandage on his arm, and he would grimace if touched.
Du Heng definitely can’t cook dinner like this. Fortunately, Xuan Yu is here and can cook under Du Heng’s command!
At this point, the mountain gourd in the braised meat pot has been cooked thoroughly. Just poke it lightly with chopsticks and the chopsticks will go through the meat on the cheek and reach the bone.
Du Heng said to Xuan Yu apologetically: "I'm sorry to trouble you."
Xuan Yu was taking the mountain jellyfish out of the pot. Half of it was placed in a wooden basin, steaming and smelling delicious. But it looked a little scary.
There was a layer of oil floating on the brine in the pot. Xuan Yu asked, "Should we collect the brine or pour it out directly?"
Du Heng thought for a while and said: "Pour it out. In fact, you can use this to mix rice with wontons." After all, it's rice mixed with broth, the puppy won't dislike it.
Xuan Yu looked at the wontons and said, "Okay, I'll save them for mixing with rice later."
Jing Nan and Feng Gui both silently gave a thumbs up from behind: "Too cruel."
Little Wonton hummed twice, chased its tail twice, and then lay down beside Du Heng's legs, looking particularly well-behaved and innocent.
When the pig's head is slightly cool, you can peel the meat from the bones. It's not Du Heng who peels the pig's head today, but it doesn't affect Xiao Xiao from eating next to him.
Xiaoxiao, who was chubby, squatted beside the chopping board. He could just stretch his neck to gnaw off a piece of meat from the pig's head in the wooden basin. However, he would not do that. He tilted his head and looked at Xuanyu, expecting Xuanyu to put the first piece of meat into his mouth after peeling it.
Du Heng laughed when he saw Xiaoxiao like this, and he said to Xuanyu: "Xuanyu, peel off the cartilage inside the upper jaw of the mountain jelly and give it to Xiaoxiao."
This is a delicacy that you can only eat at home. The meat is crispy and the kids love it.
Xuan Yu nodded, and he peeled off a piece of curly flesh as big as a palm from the upper jaw of Banbianshan Gao. There were lines on it, and it looked really unusual.
Du Heng introduced: "This piece of meat cannot be eaten outside, Xuanyu, you cut it and let everyone taste it. Of course, the first piece is for Xiaoxiao."
Xuan Yu raised his knife and cut the fist-sized bone into six pieces, of which the piece at the edge was the largest. Xuan Yu picked it up and handed it to Xiao Xiao, who squinted her eyes and took the piece of meat.
Only a crisp sound came out of his mouth, and Xiaoxiao shook his wings and let out a whooshing laugh.
Feng Gui's eyes were envied by the boastful look. He rubbed it and smiled, then walked over to pinch a piece and tasted it: "It doesn't look that good, but the taste is surprisingly crisp."
Du Heng is good at stewing meat. He prefers boiled pork, but when he stewed the mountain goat head this time, he added some soy sauce to the pot. The stewed pork head meat is brown-red in color, which looks better than the usual boiled pork head.
Xuan Yu pinched a piece of bone and stuffed it into Du Heng's mouth. Du Heng smacked his lips and said, "I haven't tasted this flavor for many years."
The stewed shangaotou was very successful, even the crispy bones were well-flavored. The five-spice crispy bones broke apart with a light bite in the mouth. Not only did the children like this taste, but even Du Heng liked it.
After Wen Qiong and the others shared the piece of crispy bone, they still felt unsatisfied, so Xuan Yu tore off the meat from the upper jaw on the other side.
Everyone felt that they had not yet finished their conversation: "Why doesn't Shan Gao try harder? Can't his mouth grow a little bigger?"
The mountain jellyfish in the basin closed its eyes. If it knew what was happening in the afterlife, it would probably not be able to keep the coffin lid closed.
While the pig's head was still hot, Xuan Yu grabbed the protruding gums from the pig's nostrils, and with his other hand he grabbed the nostrils. With a force from both hands, half of the pig's face was torn off. There were only a few tendons connecting the pork and the bones, and with a little force, the tendons could be pulled off the bones, leaving several holes on the bones.
The pig's eyes were sunken deep in the eye sockets, and there was a lot of meat stuck around the eye sockets. Xuan Yu put down the bones, took a small knife and slashed around the eye sockets to cut off the tendons and flesh stuck to the bones. Then he exerted force with his hands, and half of the pig's face was taken off. There were still some edible things on the bones in his hands, including a brittle bone in the nasal cavity.
After Xuan Yu pulled out the cartilage and the pieces of meat attached to it, the bones became smooth. At this time, the pig head can only be used to feed the dog. Xiao Wonton, the only dog in the family, behaved very calmly. Even when Jing Nan handed the bone to Xiao Wonton, Xiao Wonton just looked up at him.
Jing Nan: "Dog, do you want to eat a bone?"
Wonton: ...
Du Heng was a little puzzled: "Puppies usually like to chew bones, why don't our wontons like to chew bones? Is it because there is no meat on them that they don't like to eat?"
Little Wonton wagged his tail at Du Heng, raised his two white eyebrows above his eyes, and looked particularly honest.
Du Heng bent down and touched Xiao Wonton's head: "Wonton in our family doesn't like to eat bones without meat. Can I stew pork ribs for you next time?"
The little wonton's tail shook the wind, and Jing Nan put the pork bones in the trash can: "Tsk, it's useless to raise you. You don't even want to eat bones. Why don't you go to heaven?"
Du Heng scratched the puppy's chin: "Don't bully it, it's still young."
Jing Nan said quietly, "Just protect it. Sooner or later you will regret it."
A whole basin of meat was peeled out of a pig head, not to mention the two big ears and thick tongue. Because Shan Gao can speak human language, its tongue is bigger than that of ordinary pigs, and looks like a cow's tongue.
While the pig tongue and ears are still hot, they are cut into slices and placed on a plate. Everyone rushes over and takes a few slices to taste them.
There are cartilage bones in the pig ears, and the cartilage bones are wrapped with a layer of skin on both sides. After being braised, the pig ears have no smell at all and are crunchy when eaten.
The texture of pig tongue is firmer than meat, and the meat is firm, tough and chewy. The salty and fresh marinade enters the tongue, and it is very delicious when eaten alone. If you dip it in Du Heng's special dipping sauce, it is really delicious.
Xuan Yu cut half a pig tongue and half a pig ear and put them on a full plate. In addition, there is pig face meat. Pig face meat is different from what it looks like. Many people think that pork is all fat. In fact, it is just the opposite. There is much more lean meat on the pig head than fat.
Xuan Yu cut a piece of meat near the pig's nose, and cut the brown-red meat into thick slices. It was soft and sticky when eaten hot, but it felt crispy and elastic after it cooled down a bit. The meat near the neck was thicker, and the fat behind a finger was slightly transparent, with soft and flexible lean meat underneath.
Wen Qiong tasted the different parts of the pig's head carefully and was amazed: "I never knew the pig's head tasted so good. Each part tastes different. This is delicious!"
Xiaoxiao's mouth was full of oil, and she couldn't stop eating one bite after another. Hearing Wen Qiong say this, Xiaoxiao also nodded: "Chirp!"
Xiaoxiao not only ate by himself, he also took good care of his younger brothers. Du Heng saw him sneakily holding the pork head and throwing it under the table. Xiao Wonton and Nianniansuisui were waiting under the table. Everyone saw it but did not stop him. Instead, they thought he was very cute.
Du Heng smiled and said, "There are still several mountain jellyfish and Kui Niu heads in the refrigerator. If you like them, I will pick them out when I have time."
Du Heng felt that once the sheep, pig and cow heads stored in his refrigerator were eaten up, winter would be here.
Feng Gui said with regret, holding his hands in his pockets: "It's a pity that I have to leave tomorrow. Du Heng, when you are done, leave a few for me and I will send someone back to get them. By the way, I wanted to ask you just now, where is the brain marrow in Shan Gao's head? Why can't I see the brain marrow?"
Ever since Feng Gui had eaten the brain of a black beast last time, he had fallen in love with its smooth and dense taste. Whenever he ate chicken or duck these days, he would bite open its skull and carefully suck out the brain.
He used to disdain eating this kind of thing, but now, he felt that as long as the ingredients were sufficient, he could eat it as a meal.
Du Heng smiled and said, "I asked Xuan Yu to keep the brain marrow. I'll put it in the hot pot next time. It tastes especially smooth!"
The brain of mountain gypsum is very large, three times larger than that of pig brain. How delicious it would be if such a pig brain was made into brain flower! It's a pity that Du Heng can't eat spicy food, so the brain flower will eventually end up in Xiaoxiao or Wen Qiong's stomach.
Feng Gui stared: "Are you bullying me?"
Du Heng looked at Feng Gui with a smile: "How about waiting for Xuan Yu to fry the hot pot base tonight, and then I'll cook it for you and let you eat it before you go to sleep?"
Feng Gui thought about it and said, "Well, this is acceptable."
Xiaoxiao rolled her eyes at the uncle with disdain, and then she tried to snatch the food from her. The uncle was so annoying, so she decided to just leave early.
Du Heng felt that the people in the village were all very glittering when they first met, but their true natures were exposed after a while. Each one was more childish than the other, and more difficult to appease than the other.
But Du Heng felt that he liked such a village and such people. Compared to those who only knew the surface of a person but not his heart, the people around him were like gods.
The author has something to say: Feng Gui: I have fallen to the point of eating pig heads, hey...
Jing Nan: You have eaten large intestines, let alone pig heads? Be content.
When I was a kid, every spring and summer, there would be pig heads for sale.
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