Looking at the pot of fragrant and thin dishes in front of her that were only a few hours ago, even a girl like Xiaoxi, who is not very concerned about eating, couldn't help but lick her lips with her tongue, and swallowed a few mouthfuls of saliva. She wanted to imitate those noisy crowds and squat there with a bowl and squat there to appreciate the dazzling variety of delicacies.

The hob meat cut into wide slices was simmering and placed on the stone slab in an orderly manner. When he heard that the thing was going to be fried in the pot and turned into something that turned into a refill, a few men secretly began to wipe their tears. The thing seemed to have aroused their homesickness. I don’t know if there was a chance to go back to my hometown and see this familiar dish in a foreign land that I would never get tired of eating. He felt that even if he could only live one more day, his life would be worth it.

In the batches, the white meat that is mostly lean meat is mostly thin. Under the guidance of the yellow sand, the women kept squeezed a little cornus juice on the sliced ​​white meat, sprinkled with a layer of fine salt, and then stacked it in a small basin layer by layer until it seemed that it was shaking. Someone remembered clearly that they had stacked eighty-eight pieces in total, and then placed the second basin, and were still preparing to use eighty-eight or sixty-six to make the knot. This was auspicious.

Dundao (Duntong dumb, it should be the kind of small knife used to cut pork belly.) Cut pieces of pork belly into square pieces, thrown into a large pot and stew it with fresh bamboo shoots. After fennel and star anise were thrown into it, a special fragrance spread in the air again, almost taking away the smell of everyone's nose and the stomach that kept gushing and gushing and constantly emitting sour water.

After the pig head meat, pig claws, tendons, diaphragm, pig tails and cornus juice, angelica, wild green onion, and evenly, they had already been sent to the wooden house for the foreman Huang Siye to feast. They drank strong wine and kept complimenting Mr. Huang Siye picked up two treasures under his hands. The cold dishes made by Huang San seemed to be very in line with their appetite. They gave a bite of pork head meat into their mouths, or bite the pig trotters in their hands and fill in a sip of wine. They ate the mouth, and the hands and the body were covered with oil, which had already made the servants serving the dishes dizzy. I heard that the foreman did not need them to serve him, and they had already run away all of them. The whole pig banquet seemed to be about to begin.

The meat was not shaved, and the pork spine was chopped into small pieces and put into a largest pot. The foam on it had been beaten many times. Looking at the bone soup cooked with white oil, many people could no longer move. The bone soup was boiled with fresh wild vegetables, and the thing was so fragrant.

Those guys who came back from the mountains actually brought back some sweet potatoes. This season is the time to eat taro. Looking at the thick taro that is as thick as an arm, Huangsha seems to be more interested in it than meat, which makes those guys who are preparing to exchange taro for meat laugh more happily. Is this what everyone needs?

The pig's large intestine, pork belly, and small belly were cleaned. They put it in a pot with a whole wild onion and cooked it for 80% cooked. Then they were picked up. When Huangsha said she was about to stir-fry a hot and fat sausage for everyone, the name made the scene look a little out of control.

The pork belly was cut into a knife and placed in a medium bowl with a flat mouth. When the pork belly was put into the steaming grid, pure white layers of taro were covered with white rice flour on the taro. A layer of meat was placed on it. Then stacked layer by layer, not only was it dazzling, but it also made the spleen and stomach fragrant. These three dishes made everyone feel the greatness of yellow sand again.

Huanghe was standing next to Huangsha as a tasting staff. At first he was still very interested. Until he started to change his ways, either saying that the taste was too light or the scallions were bad. From time to time, he took a piece of meat from the pot and put it in his mouth. He ate it so much that he could not fill any food. After burping there, he realized how much regret he was. Huangsha later stir-fried pork liver, waist flowers, fat intestines, shredded pork, and wild vegetables that were cooked, which made him wish he could grow an extra stomach so that he could enjoy this pork feast again.

The yellow sand was still stirring the pot on the fire. When the spoons were frying, the crowd was already lined up in straight lines. In order to let everyone eat the pork feast, after everyone lined up, the yellow river with a belly-slipping belly also joined Xiaoxi and others to distribute the characteristic bamboo slices to everyone's hands. After everyone heard that they could choose three different flavors of meat, everyone stretched their necks and waited for the happiest moment to come.

Young people like all kinds of dishes fried with yellow sand the most. Older people lined up next to the steamer, while good teeth preferred cold pork claws and tendons, everyone took their own needs in an orderly manner. Everyone seemed to have chosen their favorite food, squat or stand, crowded together in groups, enjoying the delicious food in the bowl. There was almost no noise in the crowd, which made the yellow sand with oil on their faces reveal a silly smile.

Xiaoxi stood beside Huangsha with a bowl of big meat that he couldn't bear to eat. After seeing Huangsha stopping tired, he handed over the bowl of meat.

"You eat it. I've cooked the dishes for almost a morning. Now I'm full of oil and flowers, which is really a bit greasy. I'll just drink some bone wild vegetable soup." Huangsha said the truth. People who cook too much are prone to stuffy oil, and after inhaling too much oil smoke, they can easily lose their life. As the saying goes: Cherish life and stay away from the chef.

"How about I help you put it in the steamer and heat it up and wait until you are hungry before eating."

"No need, the oil in my stomach is enough for me to digest for a few days and nights. It's when you're growing. You have to eat more and you have to finish it all, so that you can stay with your third master's skills." Huang Sha knew that he was standing here, and this little girl must be embarrassed to enjoy the big meat in the bowl. He had already read the same look in Xiaoxi's eyes as everyone else.

Huangsha didn't wait for Xiaoxi to argue again, scooped up a bowl of bone wild vegetable soup, and after drinking it, he picked up the pot of vegetables that had just been out of the pot, wandered among the men who seemed to be insufficient, and added another spoon to them. Because these people used rice soup very early, the fine rice porridge moistened their stomachs in the morning, and he basically cut the meat, fat intestines, etc. very finely, stewed it very well, and steamed it very hard. Huangsha was not worried that they would have something to eat. These more than 4,000 people finally had a meal of meat, and if they didn't eat it, they really felt sorry for this hard work month.

"San Master, it's so comfortable to live with you. It's more comfortable than we eat during the Chinese New Year."
Chapter completed!