s control group? Don't panic, I have spiritual spring space

"116 kilograms of stupid roe deer meat, calculated as two yuan and three cents, a total of 266 yuan and 8 cents, and a total of 31 kilograms of pork suet, calculated as 30 kilograms, offset by 60 yuan, giving you 206 yuan and 8 cents."

The old man held the abacus and calculated clearly.

Gu Xue nodded in agreement, and the old man turned around and went to the room. After a long time, he took out 20 unity cards.

Now one big unity card is equivalent to 10 yuan, and 20 brand-new big unity cards are very gratifying to look at.

This old man must have been doing this business for a long time. Gu Xue guessed that this man's wealth was not ordinary.

With the money and the lard on his shoulders, Gu Xue left the black market.

I returned home very quickly and put lard oil into the well mouth to ensure that it wouldn't break easily.

The weather is too hot now and the lard will not last for a few days. I will prepare the lard by tomorrow night.

The next morning, when Gu Qianshan got up early, he was just about to get water from the well when he was shocked by the white pig suet.

"Where did the pork suet come from?"

Gu Xue just got up when she heard Gu Qianshan talking to himself.

"When I went to town yesterday, I saw the old man on the black market. I went to him and bought some lard. Let's practice lard in the evening."

Gu Qianshan looked at the white lard and said nothing.

I don't know since when, Gu Qianshan is no longer as resistant to the black market as before.

He didn't ask what the specific situation was. Gu Qianshan knew in his heart that Gu Xue needed some privacy.

After working during the day, we cooked a sumptuous dinner in the evening. The grandfather and grandson were very full.

Tonight is destined to be a sleepless night.

Fortunately, their house is made of blue bricks and large tiles. Even if they are cooking lard in the kitchen, the smell will not escape. Even if there is some smell occasionally, no one will care at night.

Before midnight, Gu Xue started boiling water early, while Gu Qianshan was cleaning the suet.

The pork suet is so soft that when you touch it with one hand, you will find a piece of oil all over it. There are still some dirty things on it, but they have all been washed clean.

After washing, I still had to cut more than 30 kilograms of pork suet. After cutting, the entire basin was filled with two large basins, which looked very spectacular.

When everything was ready, Gu Qianshan started his performance.

When it comes to making lard, the older generation is definitely the best at making it.

The lard made by other people in the village has a more or less unpleasant smell, but not the lard made by Gu Qianshan. It has no smell except the fragrance.

It won't be as yellowish as other people's work. After Gu Qianshan's work solidifies, it will be as white as snow.

In fact, the trick is to blanch the lard first and boil out the dirt in the lard.

Even though it looks clean after washing, there is actually a lot of dirt inside.

After it's almost boiled, add water and boil it together, stirring constantly to ensure it doesn't burn.

Today's pots are not the stainless steel pots of the future. Most people use large iron pots, and even more difficult people use ceramic pots.

When lard is boiled in a large iron pot, the easiest thing is to burn the bottom, so no one can leave while the lard is boiling.

Add some green onions and ginger pieces inside to remove the fishy smell. When it is slightly oily and the water has evaporated, you don't have to keep watching and wait for all the lard in the pork suet to boil out.

Just turn it occasionally to ensure that the lard is heated evenly.

While waiting, Gu Xue took two sweet corns from her vegetable patch and placed them on a small pot next to the big pot. She waited until the lard was almost cooked and the corns were ripe.

The blazing fire in the wood stove and the sound of thunder were very healing. The grandfather and grandson each did their own work. Looking at the lard residue slowly forming in the pot, the two of them swallowed in tacit understanding.

Gu Xue was simply confused by the preparation, while Gu Qianshan was inexplicably greedy because he remembered the smell of lard residue.

In the northern village, it has gradually become cold at night, and you can still hear the wind blowing. The kitchen is in full swing. The grandfather and grandson each have a sweet corn in their hands, and their noses are full of smell. The smell of lard.

When the lard residue slowly turned into a crispy texture, Gu Qianshan took out the clay pot that had been prepared and sprinkled a large amount of soybeans and cinnamon underneath.

Then he poured out the oil one spoon at a time and prepared four clay pots. After a while, the first clay pot was filled.

Then when the second jar was halfway filled, Gu Qianshan stopped.

Then I picked up the lard residue and put it in the strainer I had prepared earlier. The remaining lard cannot be put into a jar.

Like a magic trick, Gu Qianshan took out a large yellow iron basin from the cabinet, and then filtered the remaining oil through the steamer cloth.

The remaining oil is relatively yellow. Although there is no big problem when put together with the previous oil, it is not as white as before.

When the big iron basin was leaking half of it, Gu Qianshan quickly cleaned the pot and then started boiling the second basin of lard.

Gu Xue was eating lard dregs next to her. It was crispy and delicious.

Suddenly, Gu Xue seemed to have thought of something, and quickly walked to her cellar, found several large potatoes, and put them in the stove for baking.

It is estimated that these potatoes will be ready to eat in a while. With the lard residue and some salt sprinkled on them, it will be a first-class meal.

Especially potatoes roasted by fire have a special fragrance. Gu Xue's mouth watered unconsciously just thinking about it.

The second pot of pork suet quickly blanched the water, and it was time to go to the previous pot again.

Four clay pots were prepared, three were full and one was half full.

By the time the fun started here, it was already starting to get dark.

It happens to be summer now, and the sun rises relatively early. Fortunately, all these things have been done.

There is a lot of lard residue left. After draining the oil, put it in a sealed bag and store it for several days.

This thing can not only be used for cooking, but also as a snack, which is fragrant and delicious.

Gu Qianshan's grandfather and grandson each ate two large potato seeds. They were full, but now they couldn't eat anything.

After putting things away and cleaning the kitchen, the two of them went to take a shower separately.

I just lay down on the bed and fell into a deep sleep.

It was already evening when they got up. Because they had enough sleep, their faces were not as sleepy as before.

Gu Xue is very excited now. She will be able to taste the legendary lard bibimbap soon. She has been thinking about this bite for decades, but she never thought that it would come true in this world.