Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

There are very few fungi here. Usually the two of them go to the pine forest to look for fungi. The fungi grow best under the pine needles.

But other plants are not so easy to survive under the pine trees, so when the two of them look for wild vegetables, they usually avoid the pine forest and search here or near the path down the mountain.

Zhao Yeqing walked around and found nothing, but it was too difficult to find wild vegetables at this time.

Since so much electricity was consumed in winter, the two of them were reluctant to use the electric saw now. They still used the most primitive ax to cut down the tree first and then slowly chop it into small pieces of firewood.

After a busy day, the cart was fully loaded.

The biggest harvest is Chaga, which must be dried and stored well, otherwise it will become moldy or lose its medicinal effect.

It should not be exposed to direct sunlight or placed in a humid place. Zhao Yeqing waited until the sun came out during the day, cut the chaga into small pieces, spread them evenly on a dustpan, and took them to a shaded place under the eaves to dry.

Recently, a lot of small moss has grown under the eaves. It has slowly climbed up along the corners of the eaves to cover the dry moss that was previously frozen to death by the snow. If you look carefully, there are some tiny bugs on the furry surface of the moss, like microorganisms. The landscape is the same.

After Zhao Yeqing dried the chaga mushrooms, he squatted in the corner and stared at them. Not sure if it was her imagination, but there was always a feeling that after the cold winter night, the ecology was gradually getting better.

Let’s just talk about bugs. She has never seen some of the small bugs that appeared this year in previous years.

The most inevitable thing when living in the mountains is all kinds of bugs. As soon as you turn on the light, the bulbs will be full of small white flying insects and moths with big wings.

So after the weather got warmer, the two of them would not turn on the lights in the yard at night unless something happened in the yard. Otherwise, the floor under the light bulb would be full of insect corpses when they woke up the next morning.

Occasionally, Mu Xi would set up a torch outside the yard and use the torch to attract flying insects. If the flying insects hit the fire, they would be scalded to death and would not hit the glass windows of the house again, thus preventing the two of them from getting into trouble. When the lights were turned on in the house, there were little bugs crawling all over the glass windows.

Mu Xi was taking out the taro plant used for decoration in the room to bask in the sun. When he saw Zhao Yeqing squatting on the ground looking at the moss, he looked fascinated and said, "What are you looking at? It's so beautiful."

Zhao Yeqing slowly stood up and was about to answer when he saw the pot of taro in Mu Xi's hand. His attention was immediately attracted by the taro.

"Don't tell me that the taro we grow in the house grows better than the one we grow in the basement."

Mu Xi weighed the planting pot in his hand and said, "No, it's much heavier than when it was first planted. I guess the fruits inside have already grown."

"Then what are you waiting for? Just dig it out."

This taro grows very well, and there are some small water droplets on the big leaves. It looks really nice, but Zhao Yeqing is more concerned about the taro fruit underneath. Since it has grown, dig it out and eat it. The taro plant continues to grow.

"Then you don't want the potted plants? It will take a while for the taro to grow."

"It's not easy. Plant the taro in the ground, dig out one of the taro plants in the backyard that isn't growing very well, and bury it in a pot. It will have leaves to look at and won't stop me from eating."

Mu Xi sighed at the foodie's wisdom and couldn't help but nodded, "As expected of you."

With taro, what dish did he want to eat most? Zhao Yeqing chose taro with pork without hesitation.

In the past, it was impossible to eat pork without pork, but now with pork and taro, it is really unreasonable not to have a meal of the famous taro braised pork in Gui City, Guizhou Province.

This dish takes a while to prepare and is much more troublesome to operate than the fish-flavored pork elbow.

The braised pork in Guangxi is different from the braised pork with pickled vegetables. Each slice of their braised pork is about as thick as a finger and about 3 fingers wide. There is also taro of the same thickness sandwiched between each piece of meat.

Recommended for those who can eat fatty meat, it’s super delicious. Those who don’t eat fatty meat will also fall in love with the taro inside (I’m already drooling)

Mu Xi took out a piece of pork with distinct layers from the refrigerator and waited for it to thaw to scrape off the remaining pig hair.

Zhao Yeqing walked to the cupboard and took out the fermented bean curd that he had been reluctant to eat before. This item is indispensable for making Gui Province's taro pork belly.

This pork belly had to be made from a large piece of pork belly. The thawing time for a large piece of meat was a bit long. The two of them soaked the meat in room temperature water for several hours and kept changing the water before it was finally defrosted successfully.

After Mu Xi cleaned the pork, he handed it over to Zhao Yeqing. He didn't know how to do the rest of the process.

Zhao Yeqing put the pork belly in a pot of cold water and added onion, ginger and cooking wine and brought it to a boil. When chopsticks could be easily inserted into the pork, he took it out of the pot and took it out.

Use a skewer to start pricking holes in the skin of the pork belly. The holes should be relatively dense, with a depth of more than an inch. The denser the better, because the pork belly will have to be fried in a while. Only when the holes are densely packed will the fried pork skin be fluffy. .

After pricking the holes in the pig skin, apply a layer of salt and white vinegar on top. This will not only give the pig skin a flavor, but also make it look like lychee peel when fried.

The texture is not only for looking, but also tastes more fluffy after having the lychee texture.

When Zhao Yeqing was applying salt and vinegar to the pig skin, he directed Mu Xi to heat the oil in a pot. Put two wooden chopsticks at the bottom of the pot. After a while, he was going to throw the pig skin down inside and fry it. If the wooden chopsticks were not used to separate the pig skin, Will stick to the pan.

When the oil is smoking and the temperature is about 70 to 80% hot, put the whole piece of pork skin side down into the pot and fry it.

Whether it is fried pork skin or fried chicken feet, ingredients such as fried pork rinds and fried chicken feet are particularly prone to oil collapse.

It's not just the usual little bits for cooking. At this time, the oil explodes out like a pebble thrown into water. Mu Xi took the pork from Zhao Yeqing's hand and quickly put it into the oil pan. Put the lid on the pot immediately.

The oil inside exploded loudly and hit the lid of the pot.

Control the heat and wait until the popping sound of oil in the pan ends, which means the pork is almost done. Open the lid and take out the golden pork.

The rice noodles in Guangxi Province will have a side dish called crispy skin. This crispy skin is now the semi-finished pork belly.

Zhao Yeqing cut off a small portion of the meat, planning to cut it into thin crispy pieces and sprinkle it with chili powder before eating.

The remaining meat will have to be fried again in a while. While Zhao Yeqing is re-frying, he asks Mu Xi to prepare the taro. The taro with meat needs to be fried in the oil pan.

The re-fried pork skin becomes even crispier. After re-inspection, it is soaked in water until the crispy skin swells and small bubbles appear. Mu Xi takes advantage of this time to cut the taro. Put it in the oil pan and fry.

The last step of frying the fried taro and soaked and cut pork is to steam it in a pot. Marinate it with the prepared sauce for half an hour to an hour, and then put it in the pot for steaming.