Chapter 415 Braised Lamb's Hoof
Zhuang Cui was extremely worried about Xia Mingyue talking to a stranger alone, but she didn't want to interfere too much in Xia Mingyue's personal affairs, so she had to stay nearby.

Seeing that he had not come out of the alley yet and vaguely hearing the sounds of him crying and laughing, he became more and more worried.

"nothing."

Xia Mingyue responded and walked out of the alley with An Yunji.

Zhuang Cui was very surprised by the intimacy between the two, "Madam, this is..."

"This is my brother." Xia Mingyue briefly introduced him, "Yunji, this is Madam Zhuang."

"Hello, Madam Zhuang."

"Hello, my dear."

The two exchanged simple greetings, and Zhuang Cui looked at Xia Mingyue with a happy face, "Congratulations, madam."

In troubled times, it is common for families to be separated, and it is even more common to have no news for many years. Even if there is some news after several years, most of it is sad news.

There are very few people who can reunite with their younger brother like Xia Mingyue.

This is indeed something worthy of congratulation and envy.

Zhuang Cui swallowed the sigh that was about to come out, and even hid the loneliness in her eyes. She just said to Xia Mingyue and An Yunji, "My wife and my husband have not seen each other for many years. They have just met again. They must have a lot to talk about. The mooncake stall here is almost sold out. Zhuguo and I will just watch over it."

"Then I'll trouble you two." Xia Mingyue did not refuse. "Yunji and I will go back first. You should also go back early at noon. I will prepare delicious food for you all."

These days, I have been busy with the opening of Yipin Guo and making mooncakes. It has been a while since I last tasted Xia Mingyue's cooking. Hearing these words, Zhuang Cui's gluttony seemed to be awakened and she was looking forward to it.

Zhuang Cui swallowed and nodded quickly, "Okay, we must go back early."

After explaining the matter of the mooncake stall, Xia Mingyue and Zhou Renteng also informed them, and then returned home with An Yunji.

After pouring a cup of tea for An Yunji and bringing some dried and fresh fruits, Xia Mingyue went straight into the kitchen.

Clang Clang Clang Clang.

Boom, boom, boom.

Zila Zila.

goo goo goo...

Along with the series of sounds came bursts of rich aroma wafting from the kitchen.

An Yunji sat obediently beside the table in the yard, sniffing hard, trying to inhale all the aroma into his stomach, while poking his head into the kitchen to see what delicious food was prepared.

As An Yunji looked forward to it, plate after plate of food was served on the table.

For the black vegetable braised pork, put the pork belly with skin into cold water, add onion, ginger, dried chili peppers, peppercorns, white wine, etc. and cook for a meal's time, then take it out and poke holes in it densely with bamboo sticks. After the soy sauce has fully colored the pork belly, slowly fry the pork belly slices in hot oil. After a cup of tea, take it out and soak it in boiling water to allow the skin of the pork belly to fully show its tiger skin.

Cut the skinned pork belly into thick large slices and place them evenly on a plate. Add soy sauce, chopped greens, pepper, salt, etc. and mix well. Then place the pork skin side down and evenly in a bowl.

Steam it for 25 minutes. After it comes out of the pot, turn the whole bowl upside down on a plate, serve it on the table, and pick up the bowl when you are ready to eat.

The heat maintained by the bowl buckle in the plate makes the braised pork more fragrant, and the oil in the soup produced in the bowl when steamed is also very even and beautiful, which is delicious. The braised pork has a mellow and rich taste, a soft and glutinous texture, and melts in the mouth. The lean meat is tender and not dry, and even delicious.

The slices of braised pork are cut wide and thick enough, giving you a full bite and a very satisfying feeling.

An Yunji ate happily. He had developed a casual habit in the military camp. At this moment, he stuffed a whole piece of meat into his mouth, and his cheeks bulged up like a squirrel.

After chewing a few times, An Yunji couldn't wait to swallow the meat slice, and then picked up a large piece and put it in his mouth...

Braised lamb's trotters are made with the fresh lamb's trotters left over from slaughtering live sheep in Yipin Guo. After cleaning, they are put into a pot with cold water to fully remove impurities and foam, then put into a pot with clean water and add a small amount of rice wine to remove the fishy smell. After cooking until soft, pour into a pot with boiled sugar color, add star anise, cinnamon, ginger slices, etc., stir-fry evenly, then add water, soy sauce, etc. and simmer for a quarter of an hour.

After the lamb's trotters were completely softened and tasty, Xia Mingyue cooked them over high heat until the soup dried up. She then served the braised lamb's trotters to An Yunji.

The sheep's trotters are soft and boneless, melting in your mouth. When you take a bite, the bones come out directly, leaving a mouthful of soft and tender gelatin in your mouth. You can swallow it completely without any chewing.

Eat it while it's hot, slightly scalding, it tastes better and has a better texture.

An Yunji understood this, so he was not afraid of the braised lamb's trotters being a little hot when he ate them. After taking a bite, he took a few breaths of cool air and then chewed them to his heart's content.

The four words "eat with relish" instantly became concrete.

Seeing An Yunji eating happily, Xia Mingyue's face was full of smiles, and food was continuously sent to him.

The slippery meat slices are made with the most tender tenderloin slices, which are cut thinly enough and fried with high heat and heavy oil. The meat slices slide quickly in the pan and are then stir-fried with fresh green peppers and cucumber slices. The combination of meat and vegetables is extremely tender, fresh, fragrant and delicious.

Cut the cucumber into continuous slices. Marinate the whole cucumber with salt for a while, pour in a sauce made of ginger, sugar, salt and vinegar, and then pour a spoonful of hot oil cooked with Sichuan peppercorns on it...

It can be eaten after marinating for half an hour. It is sour and spicy, crispy and delicious, and is the best way to relieve greasiness.

Having just eaten a large amount of braised pork with brown sauce and lamb's trotters, it would be perfect to have a few bites of cucumber in water chestnut sauce.

To make cold shredded lettuce, peel the fresh lettuce and cut it into thin shreds. Blanch it in boiling water and then rinse it with cold water. Pour the sauce with hot oil made with garlic, chili pepper, salt, sugar and Sichuan peppercorns, and garnish with a little soy sauce and balsamic vinegar. It tastes crispy and delicious, and is a great appetizer for rice.

Tofu with dipping sauce, fresh tofu bought from the street is steamed, cut into one-inch square pieces, and dipped in the sauce made by pouring hot oil on pepper, star anise, scallion, ginger, chili powder, and minced garlic. It is fragrant and delicious...

Xia Mingyue stayed in the kitchen, busy from almost noon until the sun set.

The table in the yard was full at lunch and was still full at dinner.

An Yunji had already burped repeatedly from being fed so much, but when he thought that the food was not just food but the absolute love from his sister, he still kept stuffing food into his mouth.

An Yunji thought and acted this way, and so did the others.

Eat heartily, eat to your heart's content, and eat with joy.

He was happy because he could enjoy so many delicious foods made by Xia Mingyue, and he was even happier because Xia Mingyue could be reunited with her brother.

Wu Jin was also happy.

But soon, Wu Jin was no longer happy.

Because An Yunji.