Food bloggers made fortunes in ancient times

Song Yan came back with a basin full of pig shanks, placed it on the kitchen table, and then turned around to deal with the pig blood.

At this time, the hot water in the pot has boiled and steam is filling the air.

He cut the coagulated pig blood into small pieces, poured it into the pot, and threw in a few slices of ginger to remove the fishy smell.

The pig blood clots rolled in the boiling water, the surface gradually became smooth, the color changed from dark red to light red, and it exuded a faint meaty smell.

When it is fully cooked, Song Yan scoops out the pig blood with a colander, drains the water, and pours it into the cold water prepared in advance.

The pig blood soaked in cold water will taste more tender and smooth.

Then, Song Yan started to process the ribs.

He cleaned the ribs, put them into a big pot, poured half a bucket of water, and then added some spices such as star anise, cinnamon, bay leaves, as well as a few slices of chopped ginger and a few pieces of green onion to enhance the flavor and remove the fishy smell.

After boiling over high heat, turn to low heat and simmer. The ribs will gradually release rich gravy in the pot, and the aroma is extremely delicious.

Spread seasoning on the pork hind legs and marinate them for a few days.

A clear and pleasant bell sound floated in the wind, and Song Wanzhou shouted excitedly: "Brother, Aunt Niu called us over to eat the pig-killing dish."

"I'll be right here!" Song Yan responded, put down the spoon in his hand, waved to An Qi on the wall and said, "Ah Qi, come along too."

An Qi shook his head: "Brother Song, you guys go ahead. I'll stay at home."

Seeing that An Qi was unwilling to go over, Song Yan did not force him.

He picked up Yaya and just entered the Niu family's yard, he smelled the rich aroma of meat.

The Niu family built a simple stove in the yard, with blazing firewood jumping in the stove and the fire burning vigorously.

The moment Aunt Niu lifted the lid of the pot, a rich aroma immediately filled the air, making people swallow their saliva.

The pot was filled with pork shanks, blood sausage, sauerkraut and tofu. The soup was rich and steaming.

Aunt Niu skillfully picked up the iron spoon and scooped a full bowl of stew for Song Yan.

Song Yan took a sip of the soup while it was hot. The bone marrow of the pork leg bones had completely melted into the soup. The soup was delicious and slightly sour.

He picked up a piece of pork leg bone. The meat on it had been stewed until it was tender, and the pig blood sausage had absorbed the essence of the soup, becoming soft and glutinous without losing its elasticity.

The sour taste of sauerkraut perfectly neutralizes the greasiness of the meat.

The tofu is also more tender and melts in your mouth.

Song Yan gave a thumbs up while eating: "Aunt's cooking skills are getting better and better."

Aunt Niu smiled so hard that she couldn't stop, and gave him another spoonful: "Eat more, you're welcome."

Ah Niu squatted in front of the stove, holding a large earthenware bowl, and slurped down three bowls of food. Aunt Niu glared at him, "You're eating so much at once, aren't you afraid of getting full?"

Ah Niu patted his belly and said innocently, "Mom, I can't hold it anymore. I can still eat another big bowl."

Aunt Niu raised the iron spoon and pretended to hit him: "You still want to eat. You eat so much. Do you want to eat in the evening?"

"Mom, I won't eat anymore, okay?" Ah Niu held the bowl, dodged in a panic, and fled into the house.

Song Wanzhou on the side covered his mouth and laughed.

After eating a big bowl of pig-killing dishes, Song Yan was very satisfied. She even shamelessly served another bowl and brought it back to An Qi.

But An Qi was moved to tears.

After having the pig-slaughtering dish at noon, we didn’t have to cook. In the evening, we had stewed spare ribs and a modified version of Maoxuewang made with pig blood.

The ribs are stewed well with rich sauce. Each piece of ribs is covered with delicious gravy. With a light bite, the meat slides off the bones. The meat is tender and leaves a lingering fragrance in your mouth.

As soon as Maoxuewang was served on the table, the strong spicy aroma instantly hit your nose. The pig blood was fresh and smooth, the tripe was crispy and chewy, and every bite was full of rich soup, spicy and refreshing. In the cold winter, several people were sweating on their foreheads after eating it, but they still couldn't put down their chopsticks.

After dinner, Song Yan brought the basin of pork shanks to the yard and buried it in the snow pile in the corner.

In the cold winter, the snow piles become a natural refrigerator, and the meat can be kept longer after being frozen.

Song Yan patted the snow off his hands, turned around and went back into the house, thinking about how to prepare New Year's goods.

Two days passed in the blink of an eye, and Song Yan received a letter from Yuzhou. In the letter, Shu Changyu wrote that he was on his way back.

Song Yan calculated the time and figured it would arrive in a few days.

Taking advantage of this free time, Song Yan hurriedly prepared New Year's goods.

Pour the milk squeezed in the morning into the pot. As the fire gradually rises, the milk begins to boil slowly, forming layers of fine foam.

Add a few pieces of maltose and stir slowly until the maltose is completely melted and the milk becomes thick and sweet.

He secretly cut a small piece of butter and put it into the milk. The butter melted quickly in the hot milk, making the taste even more fragrant.

The roasted peanuts were crushed with a rolling pin.

When the milk syrup thickened, he quickly poured the chopped peanuts into the pot and stirred it.

Finally, spread it on the mold, flatten it with a spatula, and set it aside. Wait for it to cool down slowly, then cut it into small pieces and wrap it with wax paper.

He then made candied haws, stringing hawthorns on bamboo sticks and coating them in syrup, which turned brittle as it cooled, before inserting them into tied straws.

Then he took out a few eggs, mixed them with flour and sugar, poured them into the pan, and slowly rolled them up with a spatula, forming layer after layer of crispy egg rolls.

Song Yan also tasted it. The egg rolls, fresh from the pan, were crispy and full of egg flavor.

The last step is to fry the twisted dough. Roll the dough into long thin strips, twist it into a twist shape, put it into hot oil and fry it until golden and crispy. Then take it out, drain the oil and put it on a winnowing basket.

For several days in a row, fragrance continued to waft from the kitchen.

After frying the twisted dough sticks, Song Yan started to fry the crispy pork. She was busy all the time.

The private school vacation does not officially begin until the 25th day of the twelfth lunar month and will last until after the Lantern Festival next year.

Song Yan calculated the time and went to the town to pick up Song Zhengdu and bring him back, and at the same time gave He Fang a New Year gift.

He carried the small twisted dough sticks he had made to the shop, but saw He's father guarding the shop. After asking, he found out that He Fang had gone out to build a kang for someone else.

After a few pleasantries, He's father took out a bag of snacks and said with a smile, "This is the walnut cake made by the old woman. Take it back and eat it."

Song Yan accepted it without hesitation, said some auspicious words, and then went to the market for a stroll.

As the New Year was approaching, the streets of the town were bustling with joy. Song Yan bought firecrackers and red paper, preparing to go home and ask Song Zhengdu to write two pairs of Spring Festival couplets.

Around the hour of You, Song Yan drove his donkey cart to the private school.

The winter wind was biting cold. Song Zhengdu stood at the gate of the private school, saying goodbye to Ma Kaicheng and several other classmates.

Song Yan took out the fried dough twists she made and gave some to Song Zhengdu and his classmates: "It's cold, let's go home early."

Ma Kaicheng said happily: "Thank you, Brother Song!"

"Goodbye, Brother Song."

"See you next year!"

"I hope you will pass the exam next year!" Song Yan waved her hands vigorously.

After picking up Song Zhengdu, the two brothers returned home together.

The 28th day of the twelfth lunar month soon arrived, and the Chinese New Year would be here in two days.

Shu Changyu hasn't come back yet, so Song Yan is a little worried.

In the evening, snowflakes began to fall again.

Song Yan walked to the yard and locked the door. Suddenly, he looked up at the sky and saw white snow falling like tiny feathers.

He was slightly stunned.

Then he took a deep breath, and just as he was about to close the door, the sound of hurried horse hooves suddenly broke the tranquility at the foot of the mountain.

Song Yan quickly raised his head, his eyes passing through the flying snowflakes, and saw a horse running towards him.

But his eyes were fixed on the young man wearing a cloak and standing tall on horseback.