This week is about to end, and every day it is two updates, around 10 a.m. and around 7 p.m.

The results of this book are not ideal at the moment. We are working hard to get on the list, asking for rewards, collections, recommendations, clicks, comments and other support!

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It takes about three hours to start the grilled char siu from the start of feeding to the finished product being released. During this period, Li Anran began to instruct the boiling of sugar again.

After seeing the beautiful life coming, Zhao Da and Zhao Er, who were not originally lazy, worked overtime to create a lot of simple filters.

After a series of procedures such as dissolving the miscellaneous sugar, initial filtration, secondary filtration, three filtration, boiling on low heat, crystallization and honey division, snow sugar is obtained. Due to the poor color of the miscellaneous sugar and the loss during the boiling process, each pound of miscellaneous sugar can be extracted at most six taels, and in general, only three to four taels can be extracted.

But compared with this output ratio of only 50%, the price of snow sugar is at least ten times that of mixed sugar, and it is likely to be higher. The most important thing is that it has not been sold at the moment.

While busy boiling sugar, Li Anran did not forget the char siu in the oven. After constantly turning and adjusting the position, the meat hanging in the oven could be heated evenly without being cooked in some places but burnt in some places.

When the first roasted char siu was finally released, all the miscellaneous sugar Zhao Datou bought one day was used up, and only the last batch of snow sugar was still being cooked.

"It smells so good!"

"It smells so good!"

"This meat looks pretty good."

"That's right, right."

"Guji..."

"Guji..."

Just as Zhao Da and Zhao Er were surrounding the newly roasted char siu and expressing their opinions with joy on their faces, loud belly sounded one after another.

After working hard all morning, there was no time to make meals. Li Anran simply used up the remaining big bone soup and made ramen for everyone.

This time the side dish is no longer bacon, but the char siu that has just been roasted. As for the four brothers of the Zhao family, they were reluctant to eat it at first. After all, this meat is not only very popular, but also knows it must be delicious just by smelling the smell. Such good meat naturally needs to be sold, and it is a waste to eat it yourself.

Fortunately, Li Anran finally did the job of the Zhao brothers on the grounds that if the meat was roasted this time, if it didn't even taste the taste, how could it be roasted well in the future. It was a centimeter thick piece of meat, with a crispy outer layer and a soft and tender inner layer. Because the marinated meat was perfectly sealed by the outer layer of char siu.

The only thing that made Li Anran feel a little dissatisfied was that the fishy smell of the wild boar was still a little more serious. Although I had tried my best to remove it, some of them were still left. Fortunately, this barbecue siew was used as a baking method. The first day I marinated it with various spices and soy sauce, and I couldn't taste this little taste if I didn't taste it carefully.

After lunch, under the expectation of the Zhao brothers and four others, Li Anran ordered the grilled char siu and boiled snow sugar to load together.

Although Zhao's cow has recovered, it is still in its recovery period, so he can only go to the family of Zhao Qingshan, the clan elder, to borrow a ox cart. For this reason, Li Anran also asked Zhao Da to send two pieces of grilled char siu and a small bag of snow sugar. Although the four Zhao brothers were a little sad about this, none of them raised objections.

Soon, Zhao Da, who went to borrow a cart, drove the ox cart back. After loading a basket of roasted char siu and a bag of snow sugar onto the car, Zhao Da and his wife drove the car to Lantian County.

Originally, Li Anran wanted to do something else, but considering that almost all the funds of the Zhao Da and Zhao Er family were placed on barbecue and snow sugar, they could only temporarily put the plans in other aspects on the moment. However, they did not take it easy, but took Zhao Er and began to dig a cave along the hillside, preparing to build a simple small charcoal kiln.

At the same time, he did not forget to ask Mrs. Zhao to cut the river clams that had been replaced with clean water several times and vomited dirt for two days, and took out the meat inside to clean it.

Although there was a lot of wild boar left before, most of them were used for bacon, bacon, bacon and roasted char siu. For Li Anran, what he needs most now is money, so he can only find another way to eat meat. Fortunately, in the past two days, the boy from Zhao Da and Zhao family was not idle. He touched a lot of river clams, eels, loaches, etc. in the ditches.

As for why there are so many river foods, no one comes to catch them. In fact, it is very simple, mainly because no one knows how to eat these things to make them delicious. Take the wild boar meat I got before for example. Don’t look at the big one. If you just drag it directly to the county town to sell, it will not be sold much.

Who made people in this era not eat pork at all? Not to mention the Tang Dynasty, even in the Song Dynasty, pork was also a cheap meat, because the fishy smell was too heavy and only ordinary people could eat it. The old saying goes, there are many dog ​​slaughterers for righteousness. In ancient times, dog meat was more popular than pork. Moreover, it is said that Zhang Fei sold dog meat during the Three Kingdoms period.

Of course, it is said that it doesn’t matter what kind of meat you sell. But it’s true that pork has never been taken seriously, otherwise there wouldn’t be any poem written by Su Shi.

In "Qiuchi Notes", Su Dongpo wrote a verse for boiling pig heads: "Wash the pot, put water on the shallow water, and press the wood head deep. Yellow pigs are as cheap as soil. The rich refuse to eat them, and the poor do not understand how to cook them. Sometimes they make a bowl at home, and they are full and know that they don't care."

When he was exiled to Huangzhou, this literary master once wrote a song about cooking meat: "Huangzhou is good at pork, and the price is as low as dirt. The rich refuse to eat it, and the poor do not understand how to cook it. Keep the fire slowly and keep less water. When the heat is sufficient, it will be beautiful."

At present, the price of pork is about 1,000 to 1,200 kilograms. On average, it is about 5 to 6 kilograms per kilogram. If you want to say whether the price is low, it is actually not low. But don’t forget that it is the first year of Zhenguan. The Tang Dynasty, which has not yet fully recovered due to the war at the end of the Sui Dynasty, is far less than the price of Zhenguan prosperous period in the later period.

Fortunately, Li Anran has his own solution to the problem of pork being too fishy. Why did pork taste lighter in later generations depend on one word, incitement!

Just castrate the boar, not only will the fishy smell of the pork become weaker, but the temper will also become gentler, saving the fights after eating for three days. Considering that this method was an incredible move in ancient times, Li Anran asked Zhao Da to buy half a large piglet in the county market and prepare to do an experiment.

With a large number of river clams, loaches, eels and other river food, even if pork and snow sugar make money, they still need to continue to invest in turnover. Li Anran doesn’t have to worry about having to rely on simple food to fill her stomach.

Naturally, Li Anran cannot do it by himself. Zhao Er, who was full in the morning and noon, digged with joy of "a harvest" and made great efforts to dig it so happily.

Seeing that the earth kiln used for burning charcoal was quickly dug, and when he turned around and looked at the civil-structured yard, Li Anran was thinking about whether to burn the brick kiln and burn some bricks, even if the bad bricks came out, he could expand the house. But then he thought, it would be better to do things step by step. Anyway, it was still summer now, so I don’t have to consider this aspect for a while. Moreover, only the four brothers of the Zhao family can use it now, so I can’t be busy at all.

After the charcoal kiln was dug, Zhao Er was not idle either. He quickly picked out the most suitable charcoal from the firewood pile at home, and then started to work on the charcoal needed for the barbecue later.
Chapter completed!