The happy little days of the Ye family

The wild goat caught in the trap in the morning had been slaughtered by Ye Mu and Tang Xiaojing before lunch.

Ye Mu was weak, so she asked Tang Xiaojing to help cut the mutton into parts.

Ye Qingqing and others went out to touch the snails in the fields, while Ye Mu and Mrs. Ye began to prepare for the whole sheep feast in the evening.

In the evening Mother Ye is going to cook several big dishes, including mutton soup, stewed mutton and braised mutton head.

The mutton processed at noon was put in wooden barrels and hung in the well to keep it fresh.

The wild goat Tang Xiaojing caught was quite big, weighing about 40 kilograms. Even after it was processed, the meat was still more than 30 kilograms.

Mother Ye went to the well in the backyard and wanted to lift the mutton up, but it was too heavy and she couldn't lift it, so she had to call Mrs. Ye up.

Ye's mother and Mrs. Ye brought up the large wooden barrel that contained the mutton. Ye's mother picked out two large lamb legs, a sheep's head and a pair of haggis.

Mrs. Ye took the initiative to go to the backyard to clean the sheep heart, intestines, liver, tripe and lungs, which were used to make haggis soup.

Ye Mu was processing the sheep's head. There was still some unprocessed wool on the sheep's head. Ye Mu lit a small fire and burned the wool on the sheep's head.

Then use a knife to carefully clean out the lymph nodes on the sheep's head and neck one by one.

Sheep heads and haggis have a strong taste and must be blanched first.

Ye Mu added water to the pot, then blanch the washed sheep head, heart, intestines, liver, tripe and lungs in the water.

After blanching, take out the haggis and sheep head and clean them.

At this time, you can start cooking the haggis soup. Replace the pot with clean water, put the haggis in it, and then add an appropriate amount of onions, ginger, garlic and a little pepper to the pot.

Mother Ye asked Mrs. Ye to boil the haggis soup over high heat first, and then simmer over low heat for an hour.

Ye Mu thought that there were still crucian carp at home, so she went to the backyard and killed two crucian carp. She fried the crucian carp until both sides were golden brown, and then put it into the boiling hot haggis soup.

The mutton soup is already very fresh, and with the addition of crucian carp, the rhubarb and small yellow from the Tang family next door are so hungry.

Add salt and a lot of coriander before serving, and the fresh haggis soup is ready.

Ye Mu thought that Tang Xiaojing didn't eat coriander, so before putting the coriander, she specially filled a big bowl full of haggis soup for Tang Xiaojing.

Sheep head meat has a strong flavor, so it is best to marinate it and use the flavor of aniseed to cover up the flavor of the mutton.

I happen to have a ready-made old marinade at home, and braised lamb head meat is perfect.

Taking advantage of the break in cooking the mutton soup, Ye Mu started making braised mutton head meat.

Ye Mu put the blanched sheep head into the old marinade, brought it to a boil over high heat, and then braised it over low heat for an hour.

Ye Mu has been raising this pot of old marinade at home for more than a year.

Ye's father's braised pork stall uses this old marinade to braise the meat every day. As long as the marinade is well maintained, the more it is braised, the more fragrant it will be. It will be delicious if you put some meat in it.

Ye Mu shaved off the meat from the mutton leg, then chopped the mutton into large pieces. The mutton bones were not wasted and were reserved for making soup tomorrow.

The mutton in the mutton stew is not blanched. If it is blanched, the mutton will not be as fragrant.

First stir-fry the onions, ginger, garlic, Sichuan peppercorns and aniseed in the oil pan until fragrant, then pour the mutton into the pan and stir-fry out the fat, then add an appropriate amount of water and start stewing.

Of course, the mutton stew cannot be all mutton. Ye Mu also added white radish and potatoes to it.

Stew the mutton for half an hour, then add potatoes and radish, and stew for another half hour.

This dish is ready. The potatoes and white radish have absorbed the soup of the mutton, making it even more delicious than the mutton.

Ye Qingqing and others came back carrying snails, loaches and eels, and they could smell the aroma of mutton before they even entered.

From a distance, I could hear the rhubarb and the little yellow next door squealing greedily.

As soon as Tang Xiaojing came in, his mouth watered from the smell of meat filling the yard.

"It smells so good. Aunt Ye's cooking is really getting better and better. Just smelling this smell, I know it's no worse than a restaurant."

"Mom, what delicious food did you cook?" Ye Xilin couldn't wait to run to the kitchen to find Ye's mother.

Ye Qingqing gave Ye's father the bucket with the loach in his hand, and then ran to the kitchen with Ye Xilin.

Tang Xiaojing and Father Ye carried the snails, loaches and eels caught today into the backyard, and then replaced the buckets with clean water.

These little things grew up in the mud and have a muddy smell.

It needs to be raised in clean water for a few days first, and the sand and soil in the stomach should be vomited out before it is delicious.

As soon as the siblings entered the kitchen, they were confused by the smell of haggis soup, stewed mutton and braised mutton head.

In addition to the mutton, Ye Mu also blanched a pot of green vegetables to relieve the greasiness. When the siblings came over, Ye Mu happened to be blanching the vegetables.

Mother Ye quickly drove out the two greedy cats who were about to steal some food.

"We can eat soon. Go and wash your hands quickly. They are full of mud."

Ye Qingqing had washed his hands in the creek before coming back. His hands were clean, but Ye Xilin's hands were full of mud.

Ye Xilin was afraid of being beaten, so he went to wash his hands obediently.

There are not many dishes today, but the portions are large, and they are all served in large pots.

A large pot full of stewed mutton, a plate of braised mutton head meat, fresh lamb offal soup and a pot of green vegetables.

Usually when they put it on the table, Ye Xilin and Ye Qingqing would always chatter non-stop. Today, the dining table was quiet except for the sound of eating.

The mutton was indeed delicious. Ye Qingqing felt like his eyebrows were about to fall off as he drank the mutton soup with crucian carp added.

Ye Mu had been cooking all afternoon, but she didn't have much of an appetite. After half a bowl of haggis soup, her appetite was whetted.

Tang Xiaojing, Ye Donglin and Ye Xilin, these half-year-old boys have the same taste and like to eat meat in large quantities.

The large pot of stewed mutton was almost covered by these three people.

Old Mrs. Ye likes to eat the potatoes and radishes in the mutton stew. It is soft and delicious than mutton.

Today's food is even more abundant than during the Chinese New Year, so naturally we have to drink some wine.

Tang Shan specially brought a pot of strong liquor from home, which Tang Xiaojing bought from the drug store.

Mr. Ye, Tang Shan and Father Ye were eating braised mutton head meat, drinking wine, and then having a piece of stewed mutton. This day was as beautiful as a dream.

Mother Ye thought that she would get tired of eating mutton, so she specially cooked a large pot of vegetables. Unexpectedly, no one cared about the vegetables.

Ye Mu originally made this stew of mutton and sheep head for two meals, but she didn't expect that it would be finished in one meal.

No wonder it is said that a young man eats a poor man. Tang Xiaojing and Ye Donglin are growing taller and eat more than Ye's father and Tangshan. Their stomachs are like a bottomless pit, and they feel hungry no matter how much they eat.

And 11-year-old Ye Xilin is growing taller and eating more and more. Now his appetite is almost the same as Ye's father.

Even a little girl named Ye Qingqing ate a lot.

Ye Qingqing and the others ate well, and so did the little ones at home.

Regardless of whether it was rhubarb or small huang or a few little puppies, dinner was always rice made with haggis soup, which made the little guys want to eat their entire rice bowls.