Rich Peasant Girl: The General's Wife Has Space

There is also a butcher shop in Dahuaishu Village. Xiao Wan and Tian Shuang cut more than ten pounds of pork hind leg meat, but there was not much left to make into jerky, so they decided to try it first.

The two of them bought four more pig's trotters and went back. Because Xiao Wan was so kind, Tian Shuang mustered up the courage to ask Xiao Wan again: "Miss, there isn't much meat on the pig's trotters, why do you need so many?"

Xiao Wan smiled and said, "Pig's trotters are delicious. Eating too much can improve your beauty. They are also very nutritious."

There are many women in the family, and it is good to eat more pig's trotters, and it can also make the breasts bigger. Xiao Wan didn't tell the little girl. She looked at her flat figure and sighed silently.

Tian Shuang didn’t understand what nutrition meant, but when the girl said it was delicious, she became a little excited.

When they returned home, Xiao Wan asked Tian Shuang to soak soybeans in warm water and then asked her to heat the pan without adding oil. After that, she poured in dried chilies, roasted them until crispy, and then ground them into chili powder.

Xiao Wan took Aunt Zhang with her to cut the pork into large slices of even thickness.

Aunt Zhang is indeed a good cook. The meat that has not been frozen is difficult to cut, but Aunt Zhang washed her hands, sharpened the knife, and carefully cut the meat into slices of even thickness.

Xiao Wan kept sighing at the vision of Zhao Mingyuan and Fu Mingxuan. They were so clean and neat, and they also had a sense of purpose. Xiao Wan was very satisfied with them so far.

After the two finished cutting, they put the meat into a large bowl. Xiao Wan took out Sichuan peppercorns, Sichuan pepper powder, cumin powder, pepper powder and chili powder, as well as ginger slices and sesame seeds and poured them into the meat. Then she added light soy sauce, cooking wine and salt, and set it aside to marinate for an hour.

It was already late when they finished, so Zhang Liang and Old Man Xiao came back. After putting down the dishes, Old Man Xiao took Tian Shouzhong to the village headman's house to discuss buying land.

Although Xiao Wan was the one who started the business and opened a workshop with her family, she was still very mindful of her father's status as the head of the family. Unless there were special matters, her father would definitely be involved in major family matters, and she would only discuss matters with her father.

Moreover, looking at Tian Shouzhong's temperament, she thought that he was relatively calm, probably because he had a wife and children, and had the potential to be a housekeeper. Zhang Liang, on the other hand, was still young and had a more lively personality, and the two complemented each other well.

Xiao Wan then took Aunt Zhang to prepare the vegetables they bought and welcomed them. Aunt Zhang was even more grateful for the kindness of the host family.

First, process the pig's trotters. Xiao Wan wants to make spicy braised pig's trotters.

Xiao Wan also put the washed and dried pig's trotters into the pan without adding oil, roasted off the pig hair, then took them out and scraped off the blackened skin with a knife. After washing them, she asked Aunt Zhang to chop them into small pieces.

Put the pig's trotters in cold water, bring to a boil over high heat, skim off the blood foam, remove from the pot, wash and drain for later use.

Heat the pan with cold oil, pour in a large spoonful of white sugar. If you don’t have rock sugar at this time, you can only use white sugar instead. Stir-fry over low heat until it turns red. Add the pig’s trotters and stir-fry until they are evenly colored.

After stir-frying for a while, add onion, ginger, bay leaves, two star anise, a few dried chilies, a spoonful of white wine, and a large spoonful of soy sauce. Stir-fry over high heat until evenly colored. Pour in boiling water to cover the pig's trotters, bring to a boil over high heat, then add soybeans. Turn to low heat and simmer for one and a half hours before making other dishes.

The four pig's trotters were quite substantial, and Xiao Wan certainly couldn't forget Zhao Wu and Fu's portions.

Thinking that Zhao Mingyuan was going on a long journey, Xiao Wan felt a little distressed and had to make some delicious food for him to nourish him. As for Fu Mingxuan, of course he was just there to make up the numbers on a daily basis.

The meat that Father Xiao bought was very fresh and there was a lot of it. Xiao Wan decided to make stir-fried pork with green peppers, boiled pork slices, spare ribs with red pepper and salt, hot and sour cabbage, tiger skin chili peppers, and flavored eggplant. The most important thing was that each dish must be of sufficient portion.

Aunt Zhang is indeed a good cook. Xiao Wan only explained briefly and Aunt Zhang understood. The two of them started to get busy.

Dad Xiao bought a lot of ribs, so Xiao Wan decided to make some braised pork rib rolls, a famous Northeastern delicacy from her previous life.

Tian Shuang was busy washing vegetables and cooking, while Aunt Zhang kneaded the dough and prepared it for later use. She also cut and prepared the vegetables, and Xiao Wan started making braised pork ribs rolls.

Put the ribs into a pot with cold water, add scallion segments, ginger slices and two spoons of white wine, bring to a boil over high heat, remove the foam, then cover and simmer for a quarter of an hour. Reserve the broth for later use, followed by the seasoning sauce.

Three tablespoons of soy sauce, one tablespoon of sesame oil, one tablespoon of sugar, half a tablespoon of farm-style paste, and a little water to make a sauce.

Heat oil in a pan, add scallion segments, garlic slices, ginger slices, and star anise and stir-fry until fragrant. Add in spareribs and stir-fry until slightly golden brown, then add seasoning sauce to color.

After pouring the broth into the pot, add the chopped potatoes and beans into the pot, cover with a lid and simmer on low heat for about an hour.

Roll the fermented dough into small rectangular pieces, apply oil on it, sprinkle with chopped green onion, peppercorns and salt powder, cut into sections, stack them up, stretch them and rotate them. After the ribs have been stewed for about fifty minutes, add the steamed buns and continue stewing on low heat for a quarter of an hour.

The delicious and down-to-earth pork ribs stewed with rolls are ready to be served. Aunt Zhang couldn't help but admire Xiao Wan's craftsmanship and the peppercorns, star anise and cinnamon that she had never seen before.

Xiao Wan taught her how to cook with these seasonings, and the two had a very happy discussion. She liked cooking for her family, so she didn't feel tired.