Pastoral peasant girls all over the world

Chapter 187
It took some time to clean up the trotters, Tian Qiu finished picking all the vegetables.

Mu Sixi put the pig's trotters on the cutting board, took the machete, and swiftly slaughtered them on the cutting board.

After a while, the trotters were chopped into small pieces.

"Young Master Meng, light the pot."

Asking Meng Ziyi to light the small pot, Mu Sixi added some water to the small pot, poured the pig's trotters down, and the water covered the pig's trotters.

The pig's trotters have to go through a bloody water, and the stewed soup is white and thick.

When Meng Ziyi ignited the small pot, Mu Sixi didn't care about it. He just waited for the water to boil before draining it.

At this time, when I was free, I started to take out the lean meat again, and said in the afternoon that I would make boiled pork slices for them.

Quickly wash the meat, slice it, and put it aside.

The small pot was opened, and Mu Sixi drained the bloody pig's trotters, washed off the foam on it, and poured it into the small pot again.

At this time, it is necessary to add more water, take a piece of old ginger, put a few peppercorns, and just stew like that.

It was time to drain the rice in the big pot. Mu Sixi found Shau Kei, drained the rice, and steamed it in the steamer.

After the rice was steaming, Mu Sixi went to prepare the seasoning for the boiled pork slices.

Dried chili, bean paste, onion, ginger, garlic, pepper, and green vegetables.

Put it aside when you are ready, and start cooking when the meal is ready.

I remember buying a pair of pig offal, which only had small and large intestines, and Mu Sixi decided to keep the small intestine and use the large intestine to make fat steamed sausages.

In her previous life, Mu Sixi liked steamed fat sausages very much. As long as the taste is handled well, the steamed fat sausages made with rice flour are delicious.

In the town in the afternoon, Xiao Er had already cleaned up the fat intestines, but the smell was still there.

Mu Sixi poured some white wine, then got some plant ashes, washed the fat intestines several times, and rinsed them with clean water only after making sure they were tasteless.

Mu Sixi washed her fat intestines there, while Meng Ziyi and Tian Qiu kept staring at her.

Tian Qiu was even more disgusted and said directly, "Xi'er, you really want to be a pig, it stinks."

Although Meng Ziyi didn't say it was smelly, his expression was disgusting and disgusting.

Mu Sixi scooped up clean water to rinse, and said to Tian Qiu that the smell would go away later.

After working for a while, the fat intestines were cleaned up, and the rice in the pot was ready. He picked up the steamer, scooped up the water in the pot, and asked Meng Ziyi to increase the fire.

Scooped a spoonful of rice into the vat, and made sure it was enough to make steamed fat intestines with rice flour, so I poured the rice into the pot and fried it on high heat.

After a while, the water was fried dry, and there was a burst of fragrance in the pot. Estimated the time, the rice was burnt and crispy, so I shoveled it up.

"Young Master Meng, I will give you a task, shall we?"

Thinking that Tian Qiu was weak and it took a lot of strength to chop the rice, Mu Sixi cheated Mencius.

"what's up?"

Mencius forgot about Mu Sixi in doubt, wondering when this girl became so polite.

Mu Sixi put the rice into a stone jar, which was an antique from the old house, and it was used to make glutinous rice cakes every Mid-Autumn Festival. At this time, Mu Sixi just used it to chop rice noodles.

After teaching Mencius the method, Mencius followed Mu Sixi's example and beat the scorched rice with a wooden stick one stick at a time.

The rice was chopped up quickly, and finally turned into powder. A man's strength is great, not to mention that Mencius has martial arts.

It didn't take long to chop the rice into rice noodles.

Mu Sixi cut the fatty sausage into sections, put it in a basin, poured the rice noodles on it, added salt, sugar, bean paste, red oil and pepper, and finally added a few prickly ash to spread it evenly, then put it in the pan to steam.

(End of this chapter)