Silly Zhu's Moving: The Old Neighbor's Nightmare

Sha Zhu had eaten breakfast outside, and seeing that it was almost time, he went to the kitchen, greeted his master chef, and...

I had originally planned to ask my master to help me find a martial arts master, but seeing that my master was busy, I gave up the idea.

I'll talk about it when I have some free time after I finish my lunch break. I changed into my chef's uniform and got to work like a machine.

They worked until about 2 p.m., when there were hardly any customers left. Sha Zhu was completely idle, watching his master resting with his eyes closed on a recliner.

He walked over and gently shook his master awake, saying, "Master, I have something to discuss with you."

Wang Yijun looked at Sha Zhu and said, "Speak, what is it? I'm telling you, handle small matters yourself, and for big matters, go find your father." With that, he closed his eyes to continue resting.

Helpless, Sha Zhu could only shake his master so much that he couldn't sleep. "Master, do you know any martial arts masters? Those who practice martial arts?"

Wang Yijun glared at his boss and said, "Are you looking for trouble? Your dad went through so much trouble to send you here, and instead of improving your cooking skills, you're learning martial arts? Besides, do you even have time to practice martial arts?"

"Once you've mastered your craft, you can do whatever you want. I don't know any masters right now. We'll talk about it after you've honed your culinary skills. Go away, don't disturb my rest."

Sha Zhu quickly stepped forward and whispered, "Master, I've already mastered my cooking skills. You see, I've been practicing in the kitchen with my father since I was a child."

"I've been with you for over two years. I wouldn't say I'm a master, but I'm certainly quite proficient." Master Wang Yijun asked skeptically, "Really? When you're cooking, cook me a couple of dishes and see. If you're not, I'll beat you up."

Sha Zhu quickly assured him, "Master, don't worry. If the food isn't good, I won't mention martial arts training again."

"Okay, you can taste the food later. Don't bother me now, I need to take a nap."

Master Wang Yijun yawned and said. Seeing this, Sha Zhu carefully left. Seeing that there were still two hours before a large number of guests would gather for dinner, he went back to his dormitory.

Sha Zhu usually just finds a spot in the kitchen to nap, and when it's time, the head chef will naturally remind him.

There's an alarm clock in the room now, and the dormitory is quiet. Although there aren't many guests at this time, some apprentices are walking around, washing vegetables, etc.

Even with one or two guests coming occasionally, I still can't get proper rest.

Back in the dorm, I set my alarm, but I just couldn't fall asleep. Why? It's fucking hot! The temperature in the kitchen used to be just as high...

I could finally relax and quiet down with my head half-closed. But now that I'm back in the dorm, I can't even lie down properly. I guess I'm just being a masochist.

He scanned the doors and windows with his mind, locked them, and then slipped into the space. A gentle breeze blew by, making him feel refreshed.

Inside the space, little has changed; the fifty acres of land near the lake were used for time acceleration.

Apart from a few livestock scattered among various pasture grasses, wildflowers, and wild grasses, the black soil remained black soil.

None of the grain and herb seeds sprouted, and the fruit saplings near the lake didn't grow either. They dared not use time acceleration again.

The thought of that stinging sensation is stimulating enough to make one drift off to sleep. Perhaps it's unnecessary to let them grow naturally.

He then found a large carved bed near the ancient well and lay down on it.

Looking at the items displayed on the dozen or so large bedside tables next to the ancient well, enough to open a small supermarket, I felt quite pleased, but still couldn't settle down to sleep.

I picked up a book, "Postpartum Care of Sows." I slowly flipped through it.

In the 1950s, postpartum care for sows may not have been as systematic and scientific as it is today, but the basic principles were similar.

The primary focus is on the sow's health recovery and the piglet survival rate. Based on the available resources and technology, the following are some possible care measures:

1. Postpartum observation: Observe whether the sow has severe bleeding, abnormal body temperature, changes in feed intake, mastitis, or postpartum paralysis.

Pay special attention to metritis and postpartum fever, as sows are susceptible to invasion by pathogenic microorganisms after giving birth.

2. Assisted delivery: If assisted delivery is performed, the sow's birth canal needs to be cleaned and anti-inflammatory medication should be used to prevent infection.

3. Placental examination: Check whether the number of placentas and umbilical cords matches the number of piglets born, ensure that the placenta is completely expelled, and take appropriate measures to deal with the problem of placental retention.

4. Feeding and Management: Sows experience significant physical exertion after farrowing, so they should be provided with sufficient warm saline solution. In the initial postpartum period, feed should not be provided, only water. Gradually increase the amount of feed until the sow returns to normal.

5. Environmental Management: After farrowing, pollutants should be cleaned up in a timely manner, and the pigsty should be disinfected to ensure a quiet, hygienic, and well-ventilated environment.

6. Activity Management: Postpartum sows need appropriate activity to help them recover their strength and promote milk production, but excessive activity should be avoided to prevent them from getting cold or being frightened.

Although postpartum care for sows in the 1950s may not have had the detailed operating procedures and drug support available today,

However, the aforementioned basic measures still apply and were of great significance to the development of the pig farming industry at that time.

With the development of science and technology, modern postpartum care for sows places greater emphasis on inflammation prevention, rational feeding, environmental control, and individualized care for the sow.

To improve the reproductive efficiency and overall health of sows.

Time slipped by quietly, and then an alarm clock rang, jolting Sha Zhu awake from his bed.

The book in my hand fell to the ground. I thought to myself, "I've raised these free-range pigs and livestock like wild animals. Will they revert to their wild nature?"

Domesticated animals have become wild, returning to a primitive state. Thinking about it, I should be more careful in the future, even though a single thought can accomplish many things in this space.

At the very least, you should pay attention to basic hygiene; you can tidy up a bit after get off work.

Because the alarm clock was set a little earlier, Sha Zhu wasn't flustered. He straightened his clothes, left the space, and headed towards the kitchen.

As soon as he arrived at the kitchen, he saw Chef Wang Yijun staring at him. "Zhu Zi, where have you been? I've been looking for you everywhere, but I can't find you."

"Master, I just went back to the dormitory," Sha Zhu said hurriedly.

"Alright, alright. Hurry up. Bring me two dishes. A simple shredded potato dish, and a braised pork intestine dish. Let me see how well you've learned," the master said angrily.

Upon hearing this, Sha Zhu immediately said, "Master, just you wait and see."

Sha Zhu casually picked up two cleaned potatoes, grabbed a knife, held the potatoes down with his left hand, and held the knife in his right hand, as if divinely inspired.

Cut the potatoes into shreds and soak them in water for a while to remove excess starch, making the stir-fried potato shreds crisper.

Then prepare some shredded scallions, shredded red chili peppers, and Sichuan peppercorns as auxiliary seasonings and coloring.

Heat oil in a wok. Once hot, add Sichuan peppercorns and sauté until fragrant, then remove and set aside. Drain most of the water used to soak the potato shreds.

Reserve a small portion of the potatoes, then pour the shredded potatoes and water into the pan and stir-fry quickly. Add appropriate amounts of vinegar, soy sauce, salt, and other seasonings according to the chef's taste, and stir-fry quickly and evenly.

Sprinkle with shredded scallions before serving to enhance the aroma. Pick up an empty plate, remove the pan from the heat, and pour the contents onto the plate. Please have the chef taste it.

Then, the chef picked up the large intestine that had been cleaned and prepared in the basin next to him and began to perform the "intestine-in-intestine" process, which usually involves two or three layers of intestine to form a multi-layered ring, which is then secured with toothpicks.

Blanch the stuffed large intestines in boiling water with cooking wine and ginger slices to remove any unpleasant odor. After blanching, remove them and rinse them with clean water to remove any scum.

Place the blanched large intestine into a pot, add an appropriate amount of water, dark soy sauce, scallions, ginger, cooking wine, dried chili peppers, pepper powder, salt, star anise, and Sichuan peppercorns. Bring to a boil over high heat, then reduce to low heat and simmer for about 2 hours, until the large intestine becomes soft.

After the stewed large intestine is cooked, it is cut into sections and deep-fried in hot oil until the surface turns red and the skin is crispy.

Add a small amount of oil and an appropriate amount of white sugar to a pot, and slowly stir over low heat until the sugar melts and turns dark red. Be careful not to burn it.

After the sugar is caramelized, add the fried pork intestines and stir-fry quickly to coat them evenly. Then add cooking wine, soy sauce, rice vinegar, sugar, pepper, and other seasonings, along with an appropriate amount of water or broth.

Bring to a boil over high heat, then reduce to a simmer and cook until the broth thickens. Stir the intestines frequently to ensure they fully absorb the seasonings.

Finally, plate the braised pork intestines and garnish with chopped cilantro or scallions before serving.