After cleaning the pig lungs, Ning Jing cut them into small pieces, stir-fried them with wild vegetables, and stewed them into a pot.
Although only simple seasonings were added, the aroma was so enticing that the children's mouths watered.
There was so little minced meat; if it were made into braised pork, each of the kids in the family would probably have a bite.
She scraped the layer of fat off the pigskin at an angle with a knife and set it aside.
They then plucked the hair off the pigskin, boiled it in clean water, rinsed it, and then boiled it again in clean water with a few slices of wild ginger that Xiuchun and the others had dug up.
After the pork skin had been cooked until it dissolved, the water in the pot turned into a thick, white, viscous broth.
"Xiuhua, mix the cornmeal together."
It wasn't that she didn't want to knead the dough; she was afraid that, like the black dough, the more she kneaded, the more dough would accumulate.
Hearing her sister-in-law's words, Xiuhua happily responded and scooped out two ladles of cornmeal from the bag.
Then slowly add water until the appropriate amount is reached, and the dough is kneaded well.
Next, it was time for the embroidery work to begin.
Ning Jing stood aside, watching Xiu Hua pinch off a fist-sized piece of cornmeal from the kneaded dough, flatten it by patting it left and right, and then stick it to the top of the pot.
The aroma of pork skin soup wafted up from below, and white steam rose, moistening the surface of the cornmeal.
When the cornbread started to smell delicious, Xiuhua quickly flipped it over and picked it out.
Then he sprinkled a handful of salt into the pork skin soup and scooped it out as well.
After all the soup in the pot was scooped out, Ning Jing threw the scraped-off pork fat into the pot, making a sizzling sound.
In no time at all, lard was rendered.
While Xiuhua was making cornbread, she shredded the scraps of meat next to her.
They also cut off some white fatty parts and put them together with the pork fat they had scraped off earlier.
When the fatty meat turned golden brown, Ning Jing threw the shredded meat into the pot, which sizzled loudly.
After a few stirs, the aroma was soon irresistible.
Taking advantage of this moment, Ning Jing poured all the wild vegetables left over from cooking pig lungs and wild vegetables onto the cutting board, chopped them a few times, and then pushed them into the pot.
Sprinkle some more salt on top and start stir-frying.
When the last dish was served, everyone's eyes widened in surprise.
Ning Jing ladled a bowl of pig lung and wild vegetables from the pot, added some wild vegetables and shredded meat to make a big bowl, picked up a few cornbreads, and handed them to Tie Dan, asking him to take them to Sister Guihua's house first.
Then she marinated the pig liver with salt to enhance its pungent smell, put it in a basket, covered it with a thin cloth, and then put it into the wooden bucket by the well, letting Xiuhua lower it down and hang it in the well.
It's hot now, if you leave it outside, it'll definitely spoil overnight.
Ning Jing discovered that the water drawn from the well was cool and refreshing.
It's a natural refrigerator.
However, Ning Jing was still afraid that it might spoil, so she had everything else done, leaving only this piece of pig liver as an experiment.
If there are really no problems, then I won't be afraid to bring more meat in the future and store it the same way.
"Sister-in-law, I'm back!"
Tie Dan ran back from outside the door excitedly, holding a bowl in his hand.
His bowl, which should have been empty, now contained bright green garlic leaves and golden eggs.
"Sister-in-law Guihua said that you are not allowed to refuse to accept them, otherwise, her family will not accept the things we send over."
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