When grandpa arrived, Xu Qingzhi showed her grandpa the new clothes she bought for him, just like presenting a treasure.
The old man was very happy.
Wang Yanmei and Xu Fuqiang are preparing dishes.
Eat hot pot tonight.
The steaming hot pot began to cook slowly under the warm charcoal fire, and the heat kept coming out from all sides of the pot.
During the Chinese New Year in Meicheng, some families like to use an induction cooker to have a clear soup pot and use spareribs to cook the soup.
In previous years, the Xu family didn’t eat these at home, so they didn’t buy an induction cooker.
Grandpa’s old-fashioned hot pot stove came in handy, and bone broth was also used for cooking.
The old-fashioned hot pot burns charcoal from the bottom, and the fire is from bottom to top. In the outer pot, the noodles that have just been laid down will have to wait for a while before they start to beat with "bodobodo".
Although the weather is hot, at night, the night wind in the countryside becomes a bit cooler. Eating hot pot on a hot day also has a unique flavor.
Sometimes it is difficult to buy some vegetables when going to the village market. This time the alimony issue was resolved. When I came back from the county, I happened to buy some tripe, mutton, beef, duck intestines, beef louvers, etc.
Most meals in Meicheng focus on cooking, and even hot pot is no exception.
Always cook a few delicious dishes and put them on the side.
This hot pot is a clear soup pot, and Wang Yanmei was worried that Xiao Huo and the others would not be used to it. Following Qing Zhi’s suggestion, she made some commonly used dipping sauces for hot pot outside: mashed garlic, chopped green onion, coriander, spicy millet, etc.
The cooking was left to Xu Qingzhi who volunteered.
The ducks fed with our own grain are plump and plump. They are split open with a knife. The fat and thin textures are very beautiful. The ducks are chopped into pieces.
The blood of the duck when the duck was killed has not yet completely solidified.
Add a spoonful of tea oil to the pan. When the oil is hot, stir-fry the duck legs and duck heads, which are harder to cook, then add the minced duck meat and stir-fry until the water is dry.
Add more old ginger and garlic cloves, use a little beer to remove the fishy smell of the duck, and add some seasoning.
Add half a bowl of overbearing red pepper, add a few unique wine pot peppers, stir-fry a few times, and the flavor will come out immediately. The bright color will make people salivate just looking at it.
Finally, add the soul duck blood, turn to low heat, stir-fry and stir.
An authentic and spicy Meicheng blood duck that goes well with rice is ready.
As soon as the dish came out, the air was filled with the overbearing spicy flavor.
Xu Qingzhi fried a few more side dishes and made a steamed egg.
A table of people sat around the table, and dinner was served.
Xu Fuqiang sighed: "It's been a long time since I've had hot pot like this. The last time I had it, I felt like I was when Qingzhi was still very young."
"I remember once having a New Year's Eve dinner at my grandpa's house, but I never saw this stove again." Xu Qingzhi couldn't wait to pick up a pair of chopsticks.
At this time, the vermicelli is cooked just right and will not break when pinched. It is a bit tough but very soft.
"There are more people in the family later, but there is only one stove, so I haven't done anything about it." Xu Dongru looked at the stove, which was chosen by the old woman. It was not cheap at the time, but the quality was good. It has been kept in the cabinet for so many years.
It can still be used.
Zhang Qi found it novel: "This is the first time I have seen this kind of charcoal-grilled hot pot. The cooking tastes really good. It feels a little different from what I usually eat outside."
Wang Yanmei: "That's for sure. Those hot pots outside are so spicy that I get a stomachache after eating them. I read in the news that some unscrupulous restaurants dry up the soup that people have eaten and recycle it for others to eat. Look at this bone soup.
,Multiple nutrients."
Zhang Qidao: "Auntie, experts now say that there are actually no nutrients in the soup, but fat and purine. Do you believe it or not?"
Wang Yanmei picked up a piece of blood duck with chopsticks, and then said to Zhang Qi: "Fuck him, the soup must be nutritious!"
Wang Yanmei firmly believes in this, and no one can convince her.
Xu Qingzhi smiled and said, "Mom, try the blood duck. Do you think it tastes good?"
Wang Yanmei stuffed duck meat with bones, which has a lot of lean meat. She put it in her mouth, moved her mouth and spit out the bones. She raised her head and gave her daughter a thumbs up: "
Well, you are indeed my woman, this duck meat is very fragrant."
Xu Qingzhi hummed happily.
Everyone cheered and hugged each other.
Even grandpa picked up several chopsticks and enjoyed the meal very much.
Xu Qingzhi is a bit picky about food and doesn't like eating duck skin very much. Grandpa especially likes to eat the soft duck skin and eats it cleanly except for the bones.
Children usually don't eat duck gizzards, and Wang Yanmei doesn't like them either.
But this special thing has the same properties as duck legs. If it is eaten by one person, it means something special.
Xu Fuqiang put it into Xu Dongru's bowl and said, "Dad, you eat."
The blood duck received rave reviews, but it was a bit spicy. Meicheng locals could still tolerate the spiciness. Jiang Zhan, who usually rarely eats spicy food, immediately turned red after eating it and drank several sips of water.
"Zhan Zhan, you can't eat spicy food. Eat less and eat hot pot." Wang Yanmei reminded her thoughtfully.
Jiang Zhan smiled and said: "Auntie, this duck meat is so delicious. It's so spicy that I want to eat it."
Xu Qingzhi shook his head, feeling a little proud: "Hey~ It's all my fault for being so good at cooking."
After everyone heard this, they burst into laughter.