On the way down the mountain, Lei Tingjun found a very small wild pepper plant. He said that his grandmother used to grow a pepper tree behind their yard. Although there were no peppers left this season, the leaves and roots could still be used to season the food.
With their spoils from the mountain, Lei Tingjun and Ji Wanmei returned to the courtyard.
Lei Tingjun started the firewood first, and Ji Wanmei volunteered to wash the mushrooms and then help watch the fire.
Lei Tingjun took the pheasant and went outside to kill it.
He quickly finished processing it and returned. The pheasant wasn't very fat, so he chopped it into large pieces like spare ribs, washed it, and put it in a pot to stew.
Lei Tingjun went to the back of the stove and found a little bit of salt that hadn't been used up before, as well as a little bit of lard.
Lei Tingjun then found a soup pot, placed it on the fire pit, put the washed mushrooms in, and stir-fried them with lard.
Once it smells fragrant, set it aside for later use.
Ji Wanmei put a piece of firewood into the fire, smelled the mushrooms, and smacked her lips: "Now I understand what you meant when you said that mushrooms can taste like meat. They smell so good."
Lei Tingjun smiled and said, "I'm not very good at cooking, so please make do with this."
Ji Wanmei said, "The finest ingredients often require only the simplest cooking methods."
When the pheasant soup in the pot was almost ready, Lei Tingjun lifted the lid, poured in the stir-fried wild mushrooms, sprinkled in salt, and added wild chili peppers and Sichuan peppercorn leaves.
Next, all you need to do is wait a little while and quietly wait for the pheasant and mushroom soup to be ready.
The two of them were busy with everything, and they really did look like a young couple living together.
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