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

After a short rest after lunch, Xu Congyi prepared to braise the pig heads. Xu's mother and Li Dahua also wanted to help. Xu Congyi told them that the steps were the same as yesterday's braised pig's head and it was very simple, so they didn't need to learn it again. But Xu's mother and Li Dahua refused and insisted on helping Xu Congyi.

There were two sets of offal in total, two pig hearts, two pig livers, two pig lungs and two pig stomachs and intestines. She didn't order the pork kidneys when she was in the restaurant. To her, pork kidneys were only delicious when made into stir-fried kidney flowers. There was no chili pepper yet, so she simply threw them away.

Xu Congyi kept the pork liver separately. The pork liver is very fragrant when boiled in salt water. Xu Congyi also left a small piece of pork liver. She did not plan to cook it, but to stir-fry it in the evening.

The pig stomach and intestines have been cleaned very clean and there is no peculiar smell. Xu Congyi plans to use the big pot at home to stew them together, and cook the remaining pig liver in a small pot, so that there will be one pot left for other things.

First put all the offal except the pork liver into a large pot, pour in clean water, add some leftover seasonings from the marinade package, put some onions and ginger, and then take some of the white wine that Xu the hunter usually drinks and pour it into the pot. This wine is all grain wine brewed by farmers, and the alcohol content is not high. In this era, there is no special cooking wine, so Xu Congyi directly uses white wine instead.

The water in the pot boiled, and Xu Congyi skimmed off the foam with a spoon to further remove the blood. After skimming off the foam, he put the blanched pig offal into the cold water prepared by Li Dahua until it was completely cooled. The reason for using cold water was to make the meat taste firmer. The cooled pig offal was put back into the pot, and the same steps were followed as yesterday for braised pork head, with scallions, ginger, soy sauce and salt, and then the marinade bag. Xu Congyi split a marinade bag into two, put one and a half in the pot with pig offal, and planned to cook the remaining half with pork liver.

After covering the pot with the pig offal and letting it cook, Xu Congyi started to work on the pig liver, starting with the salted liver. Seeing that her daughter took out the liver separately to cook, Li Dahua quickly asked her why.

"Yiyi, why not stew the liver with those things? And why did you cut off a piece of the liver?"

Xu's mother had the same doubts. When she saw her daughter-in-law asking her granddaughter, she also looked at her granddaughter.

"Grandma, mother, the pig heart, pig lungs, pig stomach and pig intestines have a strong smell of their own, so they are suitable for cooking with brine, and they need to be cooked for a longer time. These things in our pot probably need to be cooked for more than half an hour to be tasty. But pig liver is different. Pig liver is very fragrant when boiled in salt water. Add a little spices to suppress the fishy smell. Half an hour is enough, otherwise it will be overcooked and not tasty."

Xu Congyi found it difficult to distinguish ancient time. She was used to looking at modern watches. Half an hour was the smallest unit of time she knew.

After listening to Xu Congyi's explanation, Xu's mother and Li Dahua were not too surprised. They were content as long as they could understand it.

"So the pork liver only needs to be cooked for fifteen minutes?" Li Dahua took over the conversation.

"Oh, yes, that's right, it means cook for quarter of an hour," Xu Congyi suddenly realized. It turns out that here it means quarter of an hour or twenty-quarters of an hour. That's convenient.

"In fact, it took less than 25 minutes. We are cooking two pig livers today. If we cook them for one hour, it will take less time."

Xu Congyi started to cook salted pork liver again. She was very familiar with the method of cooking salted pork liver. When she was a child, she had no money to buy meat, so her grandmother would sometimes buy some pork liver. At that time, she would move a small stool and sit next to the wood stove while her grandmother cooked. Pork liver was cheap and easy to cook. After it was cooked, she would cut it into small pieces and eat it. It was a rare snack in Xu Congyi's childhood.

The pork liver had been soaked for a day and a half, and there was not much blood, so there was no need to blanch it. Xu Congyi put the pork liver directly into a pot of cold water, added a few spoonfuls of salt, green onion, ginger, a little white wine and the remaining half of the marinade package. In fact, the salted pork liver should be marinated with salt for two or three hours in advance, but Xu Congyi forgot and just added a few more spoonfuls of salt into the pot.

The things in the two pots were cooking slowly. Xu Congyi cut the remaining small piece of liver into thin slices, and marinated it with starch, salt, soy sauce and a little white wine. The starch was taken from the space by Xu Congyi when Xu's mother and Li Dahua were not paying attention. If you want the stir-fried pork liver to be delicious, you must marinate it in advance, and starch is indispensable. With starch, the pork liver can be tender and smooth when fried.

After covering the marinated pork liver with a plate, Xu Congyi told her grandmother and mother to go and have a rest, and she just needed to watch the fire. However, Xu's mother and Li Dahahua disagreed and insisted that they should watch the fire while Xu Congyi went to have a rest. The three of them were in a stalemate and finally all stayed in the kitchen.

Xu Congyi was very helpless. The reason why she wanted to make stir-fried pork liver was because she found wild leeks and sand onions among the wild vegetables picked by her family before, but the quantity was not large. Xu Congyi wanted to take advantage of the time when her grandmother and mother went to rest to buy some small garlic sprouts from the space and mix them in, pretending that they were wild vegetables dug up to add flavor.

In this situation, she could only act stealthily and she told Xu's mother that she was thirsty and was going to drink boiled water that had been cooled in the bedroom in advance. In fact, she went into the space to buy a bunch of garlic sprouts. However, the garlic sprouts bought in this space were too fresh and upright, and they really didn't look like wild vegetables. Xu Congyi bought some "special price garlic sprouts" in the space, and picked out the wilted and shorter ones to pretend they were wild vegetables. However, even so, the garlic sprouts still didn't look like wild vegetables. Xu Congyi had no choice but to pull the garlic sprouts a few more times to make them shorter.

After putting the processed garlic sprouts into his sleeves, Xu Congyi pretended nothing had happened and returned to the kitchen. Xu's mother and Li Dahua were chatting in the kitchen. Xu Congyi took the opportunity to walk to the basket of wild vegetables and threw the garlic sprouts in his sleeves into the basket. Then he pretended to pick vegetables and mixed the garlic sprouts with the wild vegetables.

Li Dahua saw her daughter squatting beside her picking vegetables, so she quickly came over and took out the basket. "Don't do it, I'll do it. I have nothing to do. Just watch the fire."

Xu's mother also agreed with her daughter-in-law and refused to let her granddaughter pick vegetables. Instead, she rolled up her sleeves and started doing it herself.

"Hey? What is this? Look, mom, do you recognize it?" Li Dahua looked at Xu's mother while holding a garlic sprout in her hand.

Mother Xu took a closer look and said, "I don't know what it is either. I've never seen it before. I don't know where it was picked. If it's not good, just throw it away. It's not edible."

"Wait!" Xu Congyi urgently called out to Li Dahua who was about to throw the garlic sprouts, "Let me take a look, let me take a look!"

Xu Congyi pretended to look at the garlic sprouts carefully, and then revealed a surprised expression, "Oh! This is garlic sprouts! It's perfect for stir-frying pork liver! This plant is mentioned in the fairy book, I remember it!"

"I've never seen this before. Is it edible? It's not poisonous, is it?" Xu's mother asked again worriedly. Xu Congyi had to reassure them again and again that it was not only edible but also delicious, and it would definitely be delicious if fried with pork liver.