I fell through the tunnel and brought my family to live a good life

After the salad was mixed and put aside, Xu started to prepare the side dishes for the boiled pork slices. Li Dahua came to help in the kitchen and she started to prepare the shredded potatoes. She first peeled the potatoes, cut them into thin strips, and then soaked them in clean water to remove excess starch. She washed the Chinese cabbage and cut them into bite-sized pieces. She also washed the bean sprouts and drained them for later use. At the same time, Xu Cong chopped garlic, ginger, scallions and dried chili segments, and prepared bean paste, peppercorns and other seasonings.

After the ingredients were prepared, Xu Congyi heated up the wok and poured in a proper amount of oil. After the oil was hot, she first added half of the peppercorns and bean paste, and stir-fried them over low heat until fragrant. Then she added a proper amount of water and brought it to a boil over high heat. After the water boiled, Xu Congyi added the Chinese cabbage and bean sprouts, cooked until they were cooked, then removed them and placed them in a large bowl for later use. At this time, she boiled the soup in the pot again and added the marinated meat slices one by one. The meat slices quickly changed color in the boiling water, and she gently stirred them with a colander to prevent the meat slices from sticking. After cooking for about two minutes, the meat slices were cooked through, and Xu Congyi removed them and placed them in a large bowl with vegetables. Then, she evenly sprinkled minced garlic, chopped green onions, dried chili segments and the remaining peppercorns on the meat slices.

In order to bring out the aroma of the seasoning, Xu Congyi heated the wok again and poured in a little more oil. When the oil was hot, she quickly poured the hot oil over the meat slices and seasoning. Suddenly, the aroma of minced garlic, the spiciness of chili peppers, and the numbing aroma of Sichuan peppercorns filled her nose, making her mouth water.

Because the boiled pork slices were very hot, the large bowl was placed directly on a wooden tray, so that Xu Congyi could carry it to the main hall. At this time, the rest of the Xu family could not wait to get bowls and chopsticks, set the table, and serve the dishes.

Seeing everyone's enthusiasm, Xu Congyi quickly changed the stove and started to stir-fry the shredded potatoes. She heated the pan and poured in a proper amount of oil. When the oil was hot, she added the chopped green onions and quickly stir-fried them to bring out the green onion fragrance. Then, she poured the shredded potatoes into the pan and kept stirring with a spatula to ensure that each shredded potato was evenly heated. As the spatula was turning, the shredded potatoes gradually became golden and crispy, exuding an enticing aroma.

"Work together!"

As the dishes were served, the atmosphere at home became more and more cozy. Boiled pork slices, homemade rabbit meat, shredded potatoes and cold dishes, each dish exuded an alluring aroma that made people salivate. The whole family sat around the dining table, and were first attracted by the homemade rabbit meat, which was the most fragrant dish. Picking up a piece, the rabbit meat was stewed until it was crispy and boneless, and it could be separated with a light push, melting in the mouth, and every bite exuded a rich meaty aroma. The staple food was rice, and the potatoes were stewed until they were almost melted. The rice mixed with the sticky soup was even more delicious.

As an appetizer, salad is also loved by everyone. Refreshing and relieving greasiness, moderately sour and spicy, cucumber, Gongcai and fungus, under the effect of seasoning, make people can't help but eat a few more bites. The taste of Gongcai is particularly outstanding. It is different from the crispness of other vegetables, but has a unique chewiness and toughness. Gongcai absorbs the taste of the seasoning, and every bite can feel its smooth and delicate texture. In the process of chewing, the fibers of Gongcai seem to dance gently in the mouth, bringing a different taste experience. To Xu Congyi's surprise, everyone in the family likes the taste of coriander, and in the end, all the small bowl of coriander was poured into the salad.

The atmosphere reached a climax when chopsticks were stretched out to the boiled pork slices. As the main dish of the night, the boiled pork slices lived up to expectations. The meat slices were tender and juicy, melting in the mouth, and every bite exuded a spicy and fragrant taste. The Chinese cabbage and bean sprouts also fully absorbed the deliciousness of the soup, with a crisp taste, forming a sharp contrast with the tenderness of the meat slices.

"Wow, this dish called boiled pork slices is so delicious!" Xu's mother couldn't help but exclaim.

"Yes, our Yi Yi's cooking skills are really great." Old Man Xu also praised. He picked up a piece of meat and savored the delicious taste.

Although the shredded potatoes were not outstanding, they tasted very good. This meal was another clean one. Now they ate two meals a day, and this meal was finished before eleven o'clock. Xu Congyi planned to start the second meal at six o'clock, so she was not worried that they would be too full to have dinner.

The protagonist of the dinner is naturally the glutinous rice balls bought from the space. She chose glutinous rice balls with various flavors, including traditional black sesame and peanut fillings, as well as more modern strawberry, yellow peach and Oreo chocolate fillings, which not only satisfy everyone's taste buds, but also make the dinner more interesting and diverse. She also took the appearance of the glutinous rice balls into consideration, choosing glutinous rice balls in various colors such as white, small colored, and large yellow rice, and even persimmon-shaped ones, which not only made the glutinous rice balls look more tempting, but also added some festive atmosphere.

After the glutinous rice balls are ready, think about what to eat tonight. When choosing dishes, Xu Congyi also fully considered the meaning of "reunion" of the Lantern Festival. As the first dish, the braised lion's head is not only mellow in taste, but also implies reunion and happiness. The steamed sea bass adds good luck to the dinner with its delicious taste and the auspicious meaning of "abundance every year". Kung Pao chicken and beef stew with potatoes are also classic home-cooked delicacies. The sour, sweet and slightly spicy taste of Kung Pao chicken and the mellow soup of beef stew with potatoes are both memorable. Finally, Xu Congyi noticed that everyone liked to eat Gongcai at noon, so he bought a large bag of pepper and spicy Gongcai directly from the space. The slightly spicy taste is very appetizing, and I believe it will become a highlight of the dinner.

Sure enough, everyone enjoyed the dinner very much. For the main course, Xu Congyi steamed a little less rice. At first, she didn't plan to prepare a main course, but then she thought that the braised lion's head and stewed beef with potatoes were both good dishes to go with rice, so it would be a pity not to pair them with rice, so she steamed less.

Considering that they would have to eat the dumplings prepared by Xu Congyi for dinner, everyone ate very restrainedly, but still finished all the dishes. However, this was because Xu Congyi deliberately made less. She had great faith in her family's ability, and they would eat as much as they made, and there would be no leftovers.