"Why are you leaving? Stay at my house for dinner today." Aunt Guihua wanted to get up and hold her, but Tong Yiya dodged and said, "No, Aunt, I have something else to do at home, so I'll go back first. Let's have dinner next time."

After saying that, she ran out of her main hall. The three children who were playing outside watched her leave the yard, then went into their own main hall to ask their grandmother who the man was talking about.

Aunt Guihua said to them, "The one just now was the barefoot doctor in our village. She lives at the foot of the mountain. She has a very good relationship with your grandmother and me. From now on, when you meet her, you have to call her aunt, okay?"

"I see, grandma. Is she really that powerful?" Xiaoya asked.

"Grandma, why do you have to call me auntie instead of sister?" Xiaobin also asked

"She is so beautiful, prettier than any other girl in our village. Grandma likes her," said Xiao Bao.

Aunt Guihua was overwhelmed when she saw her three grandchildren asking questions one after another. She took a candy from the bag of dried fruits that Tong Yiya had just taken, and sent them out to play by themselves.

After the children had gone out, she tied up the bag of dried fruits, put it in her box and locked it, saving it for Chinese New Year. She also took the pork skin jelly to the kitchen, locked it in the cupboard, thinking that she would cut one portion for her youngest son to eat when he came back, and eat the other portion after Chinese New Year.

Tong Yiya returned home and went to the kitchen to cut a large plate of pork skin jelly. She took some food and went to the cowshed.

After delivering all the things, she began to prepare her own dinner. For dinner, she cut herself a portion of pork skin jelly, made a hot sauce for dipping, and cooked an egg soup. That was how she solved her meal.

After finishing dinner, she cleaned up and went into the space, turned over all the meat hanging out to dry, and added some fruit wood to the smoked meat.

After that, I went for a run, worked out in the gym, took a shower, and then went to read a book. At 11 o'clock in the evening, I left the space to rest.

The next day, I got up, cleaned the yard briefly, went into the kitchen to make myself something to eat, and then started kneading tofu, preparing to fry some tofu balls from my hometown.

After kneading the tofu, add green onions, an egg, salt, MSG, and peppercorns to season, then stir evenly and stir for a while.

Once it’s done, pour oil into the pan. When big bubbles appear when you put chopsticks in, you can start putting the tofu balls in.

The fried dumplings can be taken out when they are golden brown. She fried a pot of tofu dumplings in the morning. At noon, she made herself a dish of houttuynia cordata dipping sauce. She used the freshly fried tofu dumplings, broke them, stuffed some houttuynia cordata and the dipping sauce, and took a bite. It was so delicious.

She had tofu dumplings for lunch, and made herself a portion of houttuynia cordata dip, which she ate cleanly.

In the afternoon she fried some other meatballs, chopped some minced meat, and fried some eggplant boxes.

She had been frying things all day and her whole body was filled with the smell. By the evening, she didn't feel like eating. After all, she was full after smelling the oil all day.

In the evening, she cleaned up the kitchen and went back to the house to take a shower and change clothes. She couldn't get used to the smell of oil on her body.

The next day, she collected medicinal herbs in the morning and prepared the fish for frying in the afternoon. She fried small fish whole and cut large fish into large pieces and fried them with the soy sauce she had prepared.

She also left a crucian carp weighing about two kilograms, waiting to make chopped pepper fish on New Year's Day.

It’s a bit too lazy to handle small fish, so Tong Yiya carefully scrapes off the scales and cleans the internal organs of each fish before marinating them with seasonings. She then adds sweet potato flour to coat the fish with a layer of batter before frying them.

There is no need to coat the fish pieces with batter. Just kill and clean them, chop them into pieces, marinate them with seasoning for two hours, and then fry them in a frying pan. When they are golden and crispy, remove them from the oil, drain the oil, and soak them in the soy sauce that has been prepared earlier. When you want to eat, just remove them and eat them.

On the third day, she got another five-pound piece of pork belly and prepared to make a few bowls of braised pork for herself. If she couldn't finish it, she could put it in her own space and steam it whenever she wanted to eat it.

After lunch, she started to roast the meat. After scraping and cleaning it, she used a dozen toothpicks to poke holes in the pig skin.

After it’s done, add some rice wine and spread it on the skin and meat, then fry it in a pan. When the pig skin starts to bubble, take it out and soak it in cold water.

After the pork had been soaked for a while, she grabbed some dried vegetables that she had stored earlier and soaked them. Then she took the soaked pork out of the water, cut it into one-centimeter thick slices, and then added shredded ginger, green onion, soy sauce, and various seasonings to marinate it.

During this time, wash the soaked dried vegetables, wring out the moisture, then place the meat slices on the bottom of the bowl, skin side down, and place them neatly one on top of the other.

Tong Yiya made eight bowls of braised pork with five pounds of meat. At the end, he mixed the dried vegetables with the remaining soup from the marinated meat, put it in the bowl with the meat slices, and filled each bowl evenly.

The last step is to steam it over high heat for 40 minutes. A whole afternoon of braised pork was made. Tong Yiya served a portion in the evening. The meat was steamed very well, fat but not greasy, and melted in the mouth.

It is only four days away from the Chinese New Year. Tong Yiya has almost prepared everything. All she has to do is cook it on the Chinese New Year's Day. All the prepared dishes can be re-cooked then.

Later, Tong Yiya rested at home for two days. It was close to the Chinese New Year during these days, and no villagers came to her rural clinic, so she spent the whole day reading books at home to pass the time.

One day, when she went out to fetch water, she saw a lot of people gathered at the door of Aunt Guihua's house not far away. She just looked at them from a distance, and when she saw that nothing had happened, she picked up her bucket and went to the well to fetch water.

After two trips back and forth to fill the kitchen water tank, she was about to close the gate and go into the house to warm herself by the fire. At this moment, a voice outside the door stopped her from closing the door.

"Tong Zhiqing, wait a moment, I have something to tell you." The person who came was Zhang Qian. As soon as she arrived here, she saw Tong Yiya was about to close the door, and her voice sounded a little anxious.

This time she came to invite Tong Yiya back to the educated youth camp to celebrate the New Year. Everyone was thinking that if she went back for the New Year, she would have to bring something back with her. Thinking that they could get a bargain, a few of them discussed and asked the person who was the most talkative among them to ask her.

Tong Yiya stopped and looked outside. Seeing that it was Zhang Qian, she asked, "It's Zhang Zhiqing. What can I do for you?"

Zhang Qian had already walked to her door at this time, but seeing that she didn't let go of the door, she was a little surprised that she didn't invite her in to talk, but asked directly at the door, so she didn't answer.

Seeing that she hadn't said what she was here for, Tong Yiya spoke again, "Zhang Zhiqing, what do you want to talk to me about? Tell me now. I have to go back to cook, so I don't have time to wait here with you."

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