Chapter 133 Be good, don't get involved with him
Seeing the seriousness on the child's face, Gu Jin didn't expect that he was actually a little genius.
He was only a few years old when An's father passed away, but he had already started teaching the knowledge of the first grade of junior high school.
After thinking for a while, Gu Jin nodded: "Okay, now you start reading the first grade textbook. If you don't understand something, you can ask me. I hope that in two months, you can enter the key class of Wanhai City Middle School."
"Yeah!" An Mingji nodded vigorously.
As long as it is Sister Ajin's wish, he will definitely fulfill it.
Gu Jin is never stingy with her praise for good children.
She stood up, walked to the cub, reached out and touched his head, and praised: "So good."
Being praised for being well behaved again and again, An Mingji lowered his head in embarrassment.
Good boy, actually it has nothing to do with him.
But if Sister Ajin likes it, he doesn't mind being a "good boy" like this.
Gu Jin didn't know what the kid was thinking, so she took back her hand that was touching the kid's head and said, "I'm going to cook, you study hard."
The child responded and she turned and left the room.
When Gu Jin entered the kitchen, he found that there was not much rice and flour left in the house.
Apart from the wild vegetables on the chopping board, there were no other ingredients.
Gu Jin walked out of the kitchen and came to the cellar in the courtyard.
There are several jars of wine piled up in the cellar. These are the old man's treasures and no one dares to touch them.
There is also the leftover wild boar meat, which has been pickled with salt, and the silly roe deer thrown in the corner, which still retains its original freshness after so long.
Gu Jin took out some wild boar meat and also brought out the roe deer.
There aren’t many ingredients at home, and there isn’t much we can cook.
Back in the kitchen, Gu Jin cleaned the roe deer, removed the internal organs, and cut the meat into pieces.
The meat that was about to be used was put aside, and the meat that could not be eaten was marinated with salt and stored in the cellar.
The first dish Gu Jin made was braised roe deer meat.
Put firewood into the stove and light the pot. Pour an appropriate amount of cold water into the pot and put the roe deer meat cut into small pieces directly into the pot without boiling the water.
After covering the pot, Gu Jin sat on the bench and looked at the flames in the stove.
Wait until the water in the pot boils, count down to fifteen minutes, then take the roe deer meat out of the pot and drain the water.
Drain the waste water, pour oil into a hot pan, add peppercorns, aniseed, onion, ginger, and dried chilies, and when the flavor comes out, throw the roe deer meat into the pan and stir-fry for a few minutes.
At this time, the aroma of roe deer meat began to spread.
Pour other necessary seasonings into the pot, then add water, about enough water to cover the roe deer meat. Cover the pot and cook over high heat. After boiling, simmer over low heat for more than half an hour.
During this half hour, Gu Jin watched the fire while preparing the wild boar meat for meatball soup.
Chop the wild boar meat into small pieces and add all the necessary seasonings. Crack an egg into it, pour in the prepared pepper water, put in the onion, ginger and garlic, and stir constantly with chopsticks.
Gu Jin walked to another person's stove, cleaned the pot, and lit the fire to boil water.
When the water in the pot is about to boil, shape the previously mixed meat filling into balls and put them into the pot.
Put the small meatballs into the pot. When the water boils, there will be white foam. Skim it out with a spoon and throw two star anise in.
Throw a few wild vegetables into the pot, cover the pot, and there is no need to add firewood to the stove.
In another person's pot on the stove, the braised roe deer meat is ready to be served.
Gu Jin took out a large enamel rice bowl and served out the fragrant and attractively colored braised roe deer meat, filling a whole bowl of meat.
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(End of this chapter)
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