The main reason the Sheng family is so influential in the forest farm is because they know how to get along with people.
Whenever anyone in the forest farm had a major or minor event, Sheng Liancheng and his wife would always offer gifts and help.
In the past two years, whenever Sheng Xiping has hunted something, people with whom he has good relationships have benefited from it.
That's how people get along: if you treat me with respect, I'll treat you with even more respect. It's a give-and-take relationship, and the more we interact, the closer we become.
Zhang Shuzhen picked out a few pieces of bear meat with a good balance of fat and lean from the basin, washed them several times in clean water, then sliced them thinly and minced them into meat filling.
Bear meat is quite fatty, and this is considered a good time to eat it. In autumn and winter, bears fatten up even more.
If the meat is fatty, you don't need to add too much oil. Just add a little seasoning to make the filling stickier.
Season the minced meat with salt, Sichuan peppercorn powder, soy sauce, MSG, and other seasonings. Finely chop the tender scallions from the garden and set them aside for the time being.
Zhang Shuzhen went into the inner room and lifted the curtain under the quilt. Under the curtain was dough that had been mixed at noon, a mixture of cornmeal and wheat flour.
There was no other way; the monthly supply of white flour was limited, and with a large family in the Sheng household, there wasn't enough grain to go around, so they had to supplement their diet with coarse grains.
The water used for fermenting the dough was warm, and the kang (heated brick bed) was also quite hot, so the dough fermented very quickly, and the basin was almost full.
So Zhang Shuzhen lifted the quilt and the curtain, took out a board and placed it on the kang (a heated brick bed), mixed a thin layer of flour with some yeast, spread it on the board.
Zhang Shuzhen pinched off a piece of dough the size of a goose egg from the basin, put it in a bowl, covered it with a plate, and placed it on the cabinet.
That's leftover dough, sometimes called starter or pre-fermentation dough.
These days, there's not much yeast powder. You have to save up your own sourdough to leaven dough. You have to keep the sourdough safe, otherwise you won't be able to leaven dough next time.
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