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

Pour water into the pot, add some salt, wait for the water to boil, pour the sliced ​​bamboo shoots in, simmer for a while and then take them out.

Rinse it under cold water and then take it out to dry.

Cut the duck into large pieces, blanch it in water to remove the blood, take it out and wash it again.

Put the duck into the gong pot, add water to cover the duck meat, then add the pickled radish, onions, ginger, garlic and wild tomatoes.

Afraid that the radish would not be sour enough, Su Ziling also added a handful of pickled peppers and a spoonful of sour radish water, brought to a boil over high heat, and then simmered over low heat for an hour.

She started cooking after the duck was stewed. Now harvesting crops is a physical job, and just eating corn mush is not enough.

She handed out a pot of buckwheat noodles in the morning and planned to make a pot of buckwheat steamed buns.

The staple food is polenta paste with buckwheat steamed buns. The dish is also very simple. When breaking the bamboo shoots in the morning, I pinched a handful of purslane, blanch the purslane until it changed color, burned some chili oil for dipping, and added salt, pepper, soy sauce and Mince garlic and chop some coriander.

Then pour the prepared dipping water onto the blanched purslane, stir evenly and set aside to marinate, so that the flavor will be just right when you eat.

In this hot weather, a bowl of sour and spicy cold purslane is very appetizing. Coupled with a pot of sour radish and duck soup, it will whet your appetite.

I also mixed a cold bamboo shoot, which is also spicy and sour. When cooking in summer, the main purpose is to serve as an appetizer.

Thinking that she couldn't just go vegetarian, she cut into another bowl of braised pig head meat. Pork head meat was more cost-effective, much cheaper than buying meat.

In addition, Su Ziling's stew is delicious, so every once in a while, she will ask her fourth uncle to help carry a pig's head back. Of course, most of it is sold in the mountain col, and she eats it occasionally.

Thinking that everyone likes to eat preserved eggs with green peppers, Su Ziling burned a handful of green peppers and took out two preserved eggs. This dish is the best to go with rice. The tender green peppers are so tender that they can burn the tiger skin, then peel the skin, add seasonings and Mash the preserved eggs together, and a sticky plate of preserved eggs with green pepper is ready.

It's sour, spicy, refreshing and goes well with rice. It's loved by the whole family.

The preserved eggs this time were quite well made, and the pine flowers on them looked particularly beautiful and lifelike.

It's just that she made less, because she didn't know if it would work. When she made it before, she always used ready-made preserved egg powder. This time there was no preserved egg powder and she had to make it herself, so she only made thirty or forty pieces. I think it was quite successful.

She kept thinking about it, and now her fourth uncle's mother-in-law's family had saved some more. She would get it in the evening, and then they would all be made into preserved eggs and sold in the mountain col.

The tofu business will be out of business soon, and the ice powder business must be boosted, otherwise the daily income will be reduced by several taels.

After the meal was ready, Mr. Su and the others came back. They had plenty of fuel and water today, and because they had done heavy work, the meal was particularly delicious.

Especially the old duck soup, which is sour and spicy, very appetizing. The duck meat that was not stewed well is now so soft that it falls off the bones when it is simmered.

"Xiaoqing, this duck is well stewed. It's sour and spicy, and it's also rake. Last year, your fourth uncle's family also killed one. At that time, he even asked me to go. That duck couldn't be stewed alive, and it still had a bit of stock. The fishy smell is completely different from what you made."

Mr. Su picked up a duck head and took a sip, and the meat fell off the bone.

Even Axiu was holding a softly raked duck foot, chewing it until her mouth was full of oil. When she stewed the duck, she added pickled peppers. It was so spicy that she breathed in while eating it. It was so spicy that she couldn't bear to put it down until she was sweating.

"I guess the fourth uncle stewed it over high heat. It's not easy to cook the duck when stewed over high heat. It needs to be simmered over low heat."

When the duck is stewed over high heat, it really means stewing without rake. You have to be patient and stew slowly over low heat. After stewing for an hour, it will become soft and rake, and it will fall off the bone in one sip.

"This duck tastes much better than chicken." Su A'nai scooped up a bowl of soup. She usually only eats a bowl of rice, but today she had a bowl of polenta paste and two steamed buns.

Now she is drinking old duck soup again. It can be seen that she really likes this sour radish old duck soup.

Su Ziling also felt that duck was more delicious than stewed chicken.

The buckwheat steamed buns are stuffed with green peppers and fried eggs, and then topped with a piece of soft, glutinous braised pig head meat. It's so fragrant that it can swallow your tongue.

The buckwheat steamed buns were becoming less visible to the naked eye one after another. When they felt a little dry, I had a bowl of sour radish and old duck soup, and everyone had a round belly after eating them.

After finishing the meal, except for a little bit of polenta paste, not a single buckwheat steamed bun was left. The bottom of the bowl of green pepper and egg was so bright that it was dazzling. Finally, there was a little juice left at the bottom of the bowl. Su Zimu took a buckwheat steamed bun and dipped it again and again. Wipe the bowls clean.

Not a drop of the sour radish and old duck soup was left. One duck, weighing six or seven pounds, was eaten in one meal.

After dinner, Su Ah Nai took Su Zimu and Axiu to shell corn at home, while the others went to collect corn.

At noon (11:00-13:00), the sun is high in the sky, it is the hottest time of the day, but there are people on the road coming and going in a hurry.

Two baskets of corn were carried on the shoulders, and the pole was weighed down so much that it hung down at both ends. Everyone was flushed from the sun and sweating profusely, but no one said they were tired. When the sweat dripped down, they raised their hands and continued to work.

"Uncle Wen, your family has come to harvest corn too?"

A middle-aged man was carrying two full baskets of corn. When he saw Mr. Su and the others, he immediately said hello.

"Yes," Mr. Su responded with a smile, looking down at the corn in his basket, "Your corn cobs are growing really well this year. They are much bigger than last year."

"Hey hey hey, the rain this year is better than last year. This acre of land is estimated to weigh about 220 or 30 pounds." The man smiled so hard that he couldn't see his teeth.

Mr. Su said in a deep voice: "That's a lot of increase. I remember that your family seemed to have collected more than 180 kilograms last year, right?"

"Last year?" The man changed his shoulders, "Last year it was only one hundred and seventy-four kilograms. This year, one acre of land is estimated to have an extra thirty or forty kilograms. Hehe, that's enough to eat."

Seeing that he was sweating profusely, Mr. Su quickly ended his words, "You haven't eaten yet. If you haven't eaten, go back quickly. There is still a burden on your shoulders."

"I haven't eaten yet. I'll eat when I get back this time. Uncle Wen, have you eaten? If you haven't eaten, let's go back and have something to eat."

"We've eaten, you should go back quickly."

After separating from the middle-aged man, they continued on their way, but they hadn't reached their home land yet.

Their land is in the middle, and they have to pass through many other people's fields along the way. As far as you can see, the field is full of people, who are breaking corn, chopping corn stalks, and turning sweet potato vines. They are very busy.

But the joy of the harvest was on everyone's face.

"Uncle, are you here to harvest corn?" Su Yongan straightened up and happened to see Mr. Su and the others. He greeted them with a smile.

As the saying goes, if you reach out and don't hit the smiling person, Mr. Su's "hmm" was considered a response.

Su Yongan didn't care about his attitude. He held a taro leaf and fanned it frequently. His eyes fell on Su Ziling behind him, and his eyes lit up.

"Qing'er..."

Before he could say the word "sister", Su Wenfu picked up a piece of dirt and threw it on the back of his head, "Tighten up your skin and speak carefully!"

Su Yongan touched the back of his head and muttered, not knowing what he was talking about.