Whose farming family has the male protagonist giving three piglets as a gift at the beginning?

The more he thought about Wang Zhanghua, the happier he became. He was so excited that he worked at a dizzying speed.

Su Ziling looked at the offal and pig blood in the bucket, thinking that she didn't have water to pickle vegetables at home, so she would have to find some wild rapeseed to pickle later. Now that the weather is hot, if she pickled it today, it would be sour tomorrow night, so she would fry it then. It's okay if pig blood is strong. Put the pig blood in the well and hang it at night. I guess it won't go bad.

Thinking that there was quite a lot of pig blood, she scooped out a bowl and made steamed pig blood.

Cut some chopped green onion and ginger, add salt and lard, beat an egg and stir evenly. Finally, pour the pig blood in, and then pour in a bowl of warm water, almost a one to one ratio. Stir well and set aside for later. Just put it in a pot and steam it.

She planned to stir-fry the pork liver. After washing it, she added a little rice wine, soy sauce, pepper, grass fruit powder, salt and starch, mixed well and marinated for a quarter of an hour.

When marinating the pork liver, she cut the pig heart into four pieces, washed away the blood, and blanch it in a pot. After the water boiled, she skimmed off the foam, fished it out, and washed it again with clean water.

Pour water into the pot, add onions, ginger, garlic and rice wine, put the pig heart in and cook.

While the heart was cooking, she took out the pig lungs and cleaned them. She planned to make pig lung soup. This stuff was delicious, but it was particularly difficult to clean. It was even harder to clean than fat intestines. Moreover, it was from wild boars and was fishy. The taste will be even stronger. If it is not cooked well, no one will dare to eat it.

She washed it back and forth with salt and cornmeal seven or eight times, and then stopped when it was almost done.

Looking at the pig heart in the pot, she poked it with chopsticks. When she felt that there was no blood left, she took it out and set it aside for later use.

Clean the pot, add oil, pour the ginger slices, scallions, and pig lungs into the pot, add a little rice wine and stir-fry until the water is dry, and the pig lungs start to turn yellow and can be taken out.

Put the fried pork lungs into a gong pot, add a pork bone and ginger slices, and cook over high heat.

When the soup turns slightly white, cut a radish and put it in, and continue to cook.

While the pig lung soup was simmering, Su Ziling breathed a sigh of relief. She was afraid that she wouldn't be able to bite the radish by the time dinner started.

Adding water to the pot, she steamed the pig's blood first. While steaming the pig's blood, she tore the pig's heart into thin strips along the texture. She added the seasoning for tofu and a little oil. Fried peanuts and folded root leaves are mixed with a pot full of red oil pork heart.

After the pig blood is steamed, you can fry the pork liver. Heat oil in a pot until it smokes. Fry the pork liver over high heat until it changes color, then take it out quickly.

Add a little oil to the pot, add sweet pepper, pickled pepper and shredded ginger and stir-fry until fragrant, then add pork liver and stir-fry evenly.

Season with a little soy sauce, add wild garlic and stir-fry. Stir-fry over high heat for a few times before serving.

When all the vegetables were out of the pot, Su Ziling looked at the radishes in the gong pot. She hadn't rake them much yet. Thinking of the crowd, she mixed in another tofu.

Forget about the dishes, there is a pig lung soup, stir-fried pork liver, cold pig heart, steamed pig blood and cold tofu, four dishes and one soup, it seems not enough.

She went to bring in some porcini mushrooms, fried a dried pepper porcini mushroom, poured some oil, fried a dried mushroom, and sprinkled it with salt, pepper powder and chili pepper. It tasted crispy and crispy. , numb and spicy.

Well, six dishes and one soup, a large portion and many dishes, just right.

She pulled the table out in the yard, moved it out to the living room, put the two tables together, and called out to the people laying thatch on the roof over there, "Grandpa, third uncle, come down to eat."

"Hey, it's coming."

Mr. Su straightened up, thumped his waist, and looked at his two younger brothers, "Third and fourth, eat first, and then we'll do it later. There's not much left, and we'll finish it in a while."

"Okay, let's eat first." Third uncle patted the dust on his hands.

When they heard the call for dinner, Mother Su and the others also stopped what they were doing, washed their hands and came to help serve the dishes.

Speaking of eating, Wang Zhanghua and the others stood up to leave. Su A'nai immediately bolted the door, "Don't leave today. Let's eat here. It's been a busy day. Didn't Xiaoqing and the others bring back some pig offal?" , I ate here, the weather was too hot, this thing couldn’t be kept.”

Wang Zhanghua looked at his fourth uncle. The old man washed his hands and said, "Just eat here. It's okay to go back. You guys can help finish these dishes before going back."

Su Ziling came out with a large basin of steamed pig's blood, "Don't leave, there are a lot of dishes to cook today, come on, come on, you can try my cooking!"

The fourth uncle and the others helped to get the stools and serve the dishes, cheerfully saying, "Xiao Qing's craftsmanship is certainly undeniable. Take tofu for example. How many people want to eat it after eating it, and even the seasonings are obvious. We see it every day on the field ridges, but no one thought that it could be mixed with it and eaten."

Looking at the table full of dishes, Mr. Su stood up with a smile, "With so many dishes to go with the wine, it seems unreasonable not to eat a whole meal."

When he came out with the wine jar, the smile on his face disappeared, "What's wrong, grandpa?" Su Ziling looked at his unhappy look and asked.

Mr. Su frowned. He could have drank three or four times, but now he probably only has one cup left, and it will be gone after tonight.

"Is this jar leaking? Or is it not covered properly? Why is my wine missing so much?"

Su Ziling: "..."

"What's that? Grandpa, I used a little bit when I was cooking." As she said this, she pinched her fingers and gestured.

Mr. Su sighed, "Just use it."

The third uncle laughed loudly, "Is it enough? Let A Yuan go back and get it. I have some more."

"That's enough, that's enough. Just take one sip." It was like each of the three people poured half a cup and took two sips.

"My fourth uncle and the others are going to the county tomorrow. I'll ask them to help me beat them back. I can't eat these internal organs without marinating them in wine. They're so fishy."

"It's true. I asked you why the vegetables you stir-fry don't smell fishy. It turns out that's the case." After hearing this, the fourth uncle suddenly realized.

Su Ziling nodded, "The same goes for eating fish. Marinate it with wine, onions and ginger and the fishy smell will disappear."

"Then I'll have to try it another day. There happen to be a lot of fish in the river. I'll catch some then." Liu Guilan also said.

The third uncle took a sip of wine and said, "This pork liver is fried well and tender. None of your uncles and aunts can make it so tender."

"It takes a lot of oil to fry pork liver. Even now, I couldn't fry it before. At most, it is just for mixing." Su Ziling said with a smile.

The fourth uncle looked at Mr. Su, "Brother, haven't you weeded the fields yet? I passed by today and it's already green. If I wait two days, the crops will be crushed."

Mr. Su took a sip of wine and said, "I'll go tomorrow. I've been so busy these days that I have to get rid of the grass first tomorrow."