In the era of fetal perforation, families took idiots to the countryside

Feng Qingyue and a few others returned to Grandma Xu's house. The things had been almost packed and most of them had been moved to the new house. The remaining things would be moved in the next two days.

"Brother, my sister and I are going to the new house to refine lard." Feng Qingyue said to Feng Jingchu, and the two sisters went to the new house.

When the scenery first appeared, the people passed by. The firewood at home was not enough, so he had to prepare more. He only took half of the firewood at Grandma Xu's house and left the rest to Grandma Xu. This was a way of thanking her, and also to thank Grandma Xu for giving him her firewood during the autumn harvest.

In the yard of Feng family’s new house.

"Why did you take out so much pork?" Feng Qingwan was curious when she saw her sister taking out so much pork.

"I'm going to do a little crisp whistle soft whistle."

"What is it?" Feng Qingwan didn't understand and had never eaten it before.

"It's a kind of food from the southwest, similar to lard residue, but more delicious than lard residue. It's also good to preserve it because it has less smell after it gets cold. If you eat it at home, the smell won't spread out." Feng Qingyue explained.

In order to make it easier to eat meat, Feng Qingyue thought of various ways. If the smell of meat came from home every day, people in the village would come to see.

We can only prepare more food during the time of refining oil, because our body is the capital of revolution.

"Then you give the instructions and I'll do the work." Feng Qingwan heard that it was about making food, and something that was convenient for stealing food, so she thought, "Okay, that's fine."

As long as you can eat meat, you can do anything.

I have been here for more than a month, and most families have not eaten meat. During the autumn harvest, the rice is just thicker and more oil is used when cooking, but nothing else.

The village chief and the secretary's family only ate there once in public.

They can't be so ostentatious.

"Then let's cut the pork belly into dices and strips of similar size."

Feng Qingyue demonstrated how to cut a few for Feng Qingwan to see.

The pork belly was bought from later generations, the skin had been removed, and it was quick to cut.

It took them almost an hour to cut a total of 20 kilograms of meat.

They feel tired, but when they think about eating meat in the future, they are no longer tired. They are either greedy or their bodies are sending signals that they want to eat.

The new house was surrounded by a two-meter-high wall and the gate was locked so no one could see what the people inside were doing.

The two sisters carried the pork into the kitchen to prepare the meat and make whistles.

The pot was a wok brought from home, which was already pressed. I poured 20 pounds of pork into it and the pot was full. I also added a few pieces of cut ginger to remove the smell.

Stir-fry over high heat until the water is dried up, then switch to medium-low heat, stirring constantly to avoid uneven heating. The food should be half-cooked before oil starts to come out.

This was Feng Qingyue’s first time using firewood to make this. She was afraid that she couldn’t control the heat, so she just kept simmering it over low heat.

It took a little longer, but the result was very good.

The whistle cannot be boiled too dry. Feng Qingyue saw that it was almost done, so she scooped out the excess lard and put it into the lard jar, filling two large jars.

There's still a lot in the pot.

Use a large basin to add salt, cooking wine, soy sauce, five-spice powder, sweet wine and water, pour into the pot and continue to simmer over low heat until the water is boiled away. Stir-fry repeatedly until a lot of oil bubbles appear in the pot.

Feng Qingyue scooped out the excess oil and put it in a new can, and scooped out half of the whistle. At this time, there was still a lot of oil in the whistle, and it was not crisp enough, so it was a soft whistle.

Continue to stir-fry the remaining half in the pan over low heat until you touch it with a spatula and hear a crisp sound, just a hair's breadth away.

I've heard that the whistle is filtered out to quickly dissipate heat, and the whistle at this time becomes crisp.

The whole courtyard was filled with the aroma of lard and meat.

"Sister, try it and see if it tastes good."

Feng Qingwan ate one and her eyes lit up. "It's delicious. It tastes different from lard residue."

"Right, this can be kept longer if it's cooled down, and the fragrance will spread far behind."

There is a saying online that it can be stored at room temperature for up to 3-6 months, and it doesn’t matter if it’s true or not.

When I don’t want to cook at home, I can add eggs and pork to the noodles to make the dish more filling.

Shaozi can be eaten cold, just like peanuts, so you don’t have to think about braised pork, pork stewed with vermicelli and other fragrant dishes every day.

"Yeah, so the future is better. You can see more, eat more, and know everything." Feng Qingwan envied.

The people are shaped by the land and water they live in, and she also wants to try the delicacies from all over the world.

“If we have the chance, we can all see the prosperity.”

"What other delicious dishes have you eaten? Cook them for us when the time comes." Feng Qingwan wanted to eat.

"Sure, there's a steamed dish that's especially delicious. Wrap the dish in flour and steam it for five minutes, then serve with some dipping sauce."

When it comes to food, Feng Qingyue is someone who has eaten all over the world. Except for fennel dumplings, she can eat everything else. And after eating them several times, she can imitate the taste to about 70% of the original.

Therefore, Feng Qingyue never let herself go hungry. Even though she came to this era where people could not eat meat in large mouthfuls, she still had various ways to eat meat without anyone else knowing.

Or if you know, you can also use lard to mix it.

The two sisters chatted and laughed as they let the things cool down, packed them into clean jars, and when they were done, they went back to Grandma Xu's house together.

Su Minghuai smelled the aroma coming from Feng Qingyue's yard. It smelled like meat. It smelled so good. He wanted to eat it.

"Tell me, what is the Feng family doing? It smells so good."

Not only Su Minghuai was attracted, but other people who helped build the house were also fascinated by the fragrance.

Seeing Feng Qingyue and the other person passing by, someone asked: "You two educated youths, what did you make that smells so good?"

"Uncle, we just refined some pork. My husband gave me two meat coupons when he returned to the army. I was thinking about treating everyone to a meal tomorrow, so I went to the county town today to buy fat meat and bring it back to refine oil. I will treat everyone the day after tomorrow. Thank you for helping build the house."

Feng Qingwan spoke frankly.

"Is that so? Then we will be blessed tomorrow." When he heard that they were going to buy meat and refine oil to treat them, he was very happy at the thought of eating meat dishes tomorrow.

"We have also processed pork at home, but it's not as fragrant as yours."

"I put some bay leaves in it and boiled it together, so the fragrance is so strong."

“I just said that the methods are different.”

"People from this city are just different. Even their lard smells so good. I wonder if tomorrow's dishes will taste better too."

Soon the villagers knew that the Feng family bought two kilograms of fat meat to thank the people who helped build the house, and there would be lard residue in the dishes the day after tomorrow.

It doesn’t matter if it’s not meat. It’s already good enough for country people to eat lard once. Most of the time, they can’t even buy meat. The only way to eat meat is to slaughter pigs and distribute the meat at the end of the year.

"Grandma, how many dishes should we order for the day after tomorrow?" Feng Qingyue asked Grandma Feng.

Grandma Feng didn't understand the customs here, so she asked the captain's wife.

People say that everything should be kept simple, no need for big fish or meat, 6-10 dishes, each with a little meat.

After a compromise, we decided on 8 dishes.

The women were discussing the dishes, while the men were talking about the initial submission of the scenery.

He submitted his article to a provincial newspaper and a national newspaper. Logically, the provincial newspaper should have responded, but he never received a reply.

Feng Qingyue was only responsible for bringing up the topic and ignored other things. She just listened quietly to her family discussing things.

The family was discussing and putting forward their views and suggestions in a lively manner.

"Xiao Yue'er, do you think there is any problem with ordering these dishes?" Grandma Feng asked Feng Qingyue.

"No problem." As long as people enjoy the food.

They are not locals and are not familiar with these things, so they just do what their elders tell them to do.

"Okay, let's just order the dishes. Go get the dishes back tomorrow and clean them up, so you can save time the day after tomorrow."

After things have been discussed, everyone will go about their own business, and the two hours of study each day cannot be missed.

My grandparents were also discussing doing something meaningful.