Miao Chu

Chapter 110 Support
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***
The first step in cooking is choosing the right rice.

This time, Song Miao chose sticky rice, a small grain, which she first soaked in water. She then boiled another pot of water and used the boiling water to scald the many eels.

The eel has a natural mucus on its body, which is the part with the strongest fishy smell. When heated, it will solidify. After simmering for a while, the water was indeed full of milky white semi-solid solids, which looked like boiled egg whites.

After cleaning the eel, boil a pot of water with ginger slices over medium-low heat.

The water should not be too hot at this time, because the eel's gallbladder is very thin and will break if it is too hot, and the eel meat will taste bitter.

Once the eel's flesh and blood are cooked, the blood has congealed within the bones and internal organs, and the flesh has set, then the two are separated.

After removing the internal organs and setting the meat and blood aside, Song Miao heated a pot with some lard and fried the bones with ginger slices until fragrant, then poured in the ginger water she had prepared earlier.

Plenty of bones, just enough water to cover them, a little peppercorn, and a small pot of thick, slightly yellow bone broth, bubbling vigorously over high heat, is ready. Then, the eel bone broth is strained to make a clear broth, which is then poured into the soaked raw rice to cook the rice.

When the rice is about 80-90% cooked, drizzle a small circle of lard around the edge of the pot to create a crispy rice crust.

Seeing that the meal was almost ready, she heated up the wok, used lard to stir-fry ginger, dried tangerine peel, and pepper until they were fragrant, and then added the eel meat.

A small bucket of eels is peeled, and even after removing the bones and internal organs, there is still a large bowl of meat. It is stir-fried over high heat, seasoned only with salt, soy sauce, and a spoonful of ground pepper. Once it is cooked, it is scooped out, leaving a little oil. A little more oil is added, and the lid is lifted to scoop out the clay pot rice cooked in bone broth and stir-fry it.

This time, the rice was fried. The bottom layer of rice didn't burn, and it was fried until each grain was distinct and coated with sauce evenly. It was then put back into the casserole, topped with the freshly fried eel meat, and covered again. It was then simmered for about half an incense stick's time to absorb the flavor.

While the rice was cooking, Song Miao called to Xiao Lian, who was standing nearby, and said, "Go and invite your mother and that young master Han out for dinner."

Xiao Lian smelled the aroma, couldn't help but glance at the stove, readily agreed, and quickly ran to the backyard with her short little legs.

When Cheng Erniang and Han Li, who had been busy waiting behind, came out, there was already a scalding hot casserole on the bench, a large bowl of freshly cooked chicken intestine and vegetable poached egg soup, as well as chopped green onions, coriander and other ingredients, for people to take as needed.

Once everyone had arrived and taken their seats, Song Miaofang lifted the lid of the casserole and gently mixed the shredded eel meat on top with the rice underneath using a wooden spoon.

As the rice was being stirred with a rice spoon, the bottom of the pot was still sizzling, the sound of hot oil frying the rice at the bottom. The steam carrying the aroma rushed towards the people sitting around the bench.

The rice was crispy after being cooked in lard, then the rice was fried in the oil from the eel, and finally a thick layer of stir-fried eel meat was added. The word "delicious" is not enough to describe this pot of rice.

So everyone in the room, young and old, remained silent, all focused on the fragrance. Even Song Miao couldn't help but take several deep breaths.

Han Li was a guest. After mixing the rice, Song Miao first served him a large bowl of eel rice with crispy rice bits, then served him another half bowl of rice with vegetables and soup, before giving Xiao Lian and Cheng Erniang each a bowl.

Finally, she served herself a bowl according to her preference, and as soon as she sat down, she couldn't help but take a big bite.

The aroma is first enticing to the nose, then it enters the mouth.

Song Miao deliberately tore the eel meat unevenly, with chunks of meat and very fine shreds. She kept the proportions right, and after mixing it, one bite was enough to not miss the meat in your mouth, nor did the meat flavor overpower the aroma of the rice.

The back meat of the eel is firm and has a bouncy texture, while the belly meat is soft yet crisp and very succulent.

Both were stir-fried over high heat until they were cooked just right.

Before the Dragon Boat Festival, the eels are still relatively small, with thinner meat, especially the belly meat, which is already slightly curled up and has a caramelized aroma. The fat from the eels is rendered out and mixed with lard, coated with the aroma of sauce, sticking to the meat and gradually permeating the sweet rice. There is no muddy smell at all, and it is incredibly sweet, fragrant, and fresh.

The rice was cooked in a rich broth made with eel bones, and the millet grains were infused with a sweet and savory flavor that easily permeated the core of the rice.

The key to good eel bone soup is quality, not quantity. Use slightly less soup than usual to cook rice. The rice will not stick at all, and it will absorb the juices and sauces from the stir-fried eel. When you pick it up with chopsticks, it will be loose and will not clump together, but will quickly slide off the chopsticks.

This bowl of rice is flavorful enough to eat on its own, and it's even more delicious with the addition of sweet and savory eel shreds and chunks of eel.

The rice is infused with the aroma of rice and the savory fragrance of bone broth, while the eel meat offers its unique sweetness, along with the salty and savory flavor of the sauce. As you chew, the pungent and slightly spicy flavors of Sichuan peppercorns, black pepper, and ginger linger on the back of your tongue, further enhanced by the aroma of scallions and coriander. Only after swallowing does a pleasant tangerine peel fragrance rise from your throat, completely relieving any dryness in your mouth.

After eating the meal, eat that burnt rice.

The thin layer of crispy rice crust at the bottom, golden, crunchy, and oily, is the real essence. It is soaked in the sweet and savory broth and fried at high temperature with sesame oil until it is fragrant and crispy. When you chew it, it crunches and crackles, and the taste is wonderful. Once you have tasted it, you will never forget it.

This pot of rice is quite complicated to make, but Song Miao felt it was well worth the effort after tasting it.

A bowl of rice was quickly finished, and after adding lard twice, even if it wasn't greasy, one still needed to cleanse their palate.

Only then did Song Miao have time to eat her food.

Although chicken intestines are a wild vegetable, they are tender and have a grassy aroma. They have a refreshing taste with a hint of sweetness and are especially good at cutting through oil and grease. The poached egg inside is a human head egg, just cooked through, with a strong egg flavor and no other off-flavors.

After eating half a bowl of vegetables and soup, Song Miao already had the energy to eat again.

Without any prompting, everyone at the table was already getting more rice for themselves. Even Xiaolian was so engrossed in her food that she practically buried her head in her bowl, not caring about her facial expressions.

After a quiet meal, the bottom of the clay pot on the bench was scraped clean, and the soup was all drunk up.

Only then did everyone gradually find the time to praise.

Cheng Erniang said, "Before, when I got eels, I only knew how to boil them in soup, but they always tasted muddy. I never knew they could be made so delicious!"

Song Miao laughed and said, "This dish uses a lot of oil and firewood, and it's quite troublesome. Not to mention that ordinary people don't like to make it often, even chefs in ordinary restaurants don't like to make it. But since we're eating it ourselves, we naturally don't mind the trouble, as long as it tastes good."

He added, "I must thank Young Master Han for sending such fine eels."

Han Li replied, "I am deeply grateful for the hospitality of stall owner Song, who treated me to such a fine meal today. I am the one who should thank you, even if it means I have to come here myself."

He didn't stay there any longer. He got up to collect the bowls, but when he saw that Xiaolian had taken them, he had no choice but to bow and return to the back room to continue repairing the tables and chairs.

While Cheng Erniang was tidying up the stove, washing pots and dishes, Song Miao took a break and brewed a pot of wild chrysanthemum tea for Han Li, then carried it over on a tray.

Inside the house, Han Li had changed into a short, coarse cloth shirt, rolled up his sleeves, and was repairing chairs and stools.

The ground was littered with stool and chair legs, as well as stool and chair seats, and various tools were placed on the side.

Han Li's movements didn't look very fast, but they were incredibly smooth. He would switch between different tools and different wooden legs.

He didn't use much force, but with the tools in his hands, it was as if something had grown out of thin air from his hands. With just a few light strokes, the wooden legs were either reshaped or the wood was repaired. The bench seats and chair seats were also pieced together or sawn, all with great ease. Several materials were put together, the protruding parts were inserted into the recessed spaces, the inlays were inlaid, and the splices were spliced ​​together.

Song Miao, holding the tea, stood at the door for a moment to avoid disturbing him. She then watched as he quickly moved the stool on the ground, put his legs on it, sat up straight, and tapped it twice.

With just the right amount of force and angle, a pile of discarded wood was transformed in the blink of an eye into four or five small stools right before her eyes. After finishing piecing together the materials on the ground, Han Li stood up and called out, "Shopkeeper Song."

As Song Miao entered, she placed the tea on the ground beside him and said, "Because I was afraid that you might need to take a nap in the afternoon, I brewed some wild chrysanthemum tea. I wonder if you can get used to it?"

Han Li said, "Of course."

As he spoke, he washed his hands in a basin, dried them with a cloth, walked over, took the teacup, and drank it all in one gulp.

Song Miao refilled his cup.

He drank it all up.

Seeing that the man was drinking water like a cow, Song Miao was also startled and hurriedly asked, "Was my lunch too salty? Is that why you are so thirsty, young master?"

Han Li paused, shook his head, and said, "This wild chrysanthemum is very bitter, but it has a sweet aftertaste. I can't help but drink another cup."

He was silent for a few moments, then suddenly said, "There were other people present just now, and I had something I wanted to say, but I was afraid of putting Mr. Song in a difficult position—if anyone else gives me something in the future, I'll bring it over. I wonder if that would be convenient?"

Such a kind person, with whom the two sides already had a relationship, not only helped so much before, but now he's come over to make several stools, and will need to make tables and chairs later, how could Song Miao not feel inconvenienced?

She laughed and said, "Just deliver it. Don't worry about how to cook it or how to eat it. Just bring your own mouth."

Han Li immediately burst into laughter, his expression and posture becoming very gentle.

He said, "I'll finish making the tables this afternoon, and then we'll have proper tables and chairs for dinner tonight—but after calculating, there aren't many scraps left. At most, we can make two square tables, one round table, and twelve or thirteen chairs..."

Song Miao laughed and said, "Thanks to Young Master Han, with so many tables and chairs, I've saved a lot of money. It's no different from receiving a huge windfall."

This time, Han Li's eyes also lit up with laughter.

He put down his teacup, took out a small package from his sleeve, opened it and handed it to Song Miao, saying, "I heard you say last time that you like to try new things and can't help but try rare foods when you see them outside. Recently, there have been vendors selling dried meat in the city, and many people have become seriously ill after eating it. I asked someone to get some samples of it. Take a look, and don't buy it randomly when you see it outside."

Song Miao was taken aback. She took the meat and saw that it looked very similar to the dried meat that Sun, the village head, had sent yesterday.

She broke off a small piece of meat, smelled it, and squeezed it to confirm that it was the same thing. She then said, "Thank you, young master. The village head also came yesterday. I remember that. I will be more careful in the future."

He asked curiously, "Haven't they caught anyone yet?"

When Han Li heard that Sun Lizheng had come yesterday, he simply nodded. When Song Miao asked him a question, he replied, "I heard that those arrested were all small vendors selling their wares at the bottom. The yamen wants to find the source, but there has been no progress yet."

Song Miao couldn't help but frown.

Han Li then asked, "What is it?"

There's nothing that can't be said in front of this young master Han.

Song Miao then said, "I gave a clue yesterday, but I don't know whether the patrol reported it to the yamen or not."

She mentioned that the smell of the venison and deer jerky was quite similar to the dirty, smelly smell on Xiaolian's pants last time, and added, "But it's just my guess; both Second Madam and Xiaolian said it didn't look like it."

"How can the five senses of others compare to yours?" Han Li shook his head and said.

He added, “If you say it looks like it, then it definitely does. However, the yamen patrol reports many clues every day, so I’m afraid they won’t search so diligently and will just give it a cursory look and move on. I’ll ask them when I get back tomorrow night.”

As the two were still talking, they saw someone peeking in from outside, but not daring to come in. It was Xiaolian.

Seeing that the child had arrived just in time, Song Miao quickly called him over, first gently comforting him before asking about the events of that day and where he had been kicked.

Han Li then asked how big the courtyard was and what kind of stench it had.

Hearing Xiaolian slowly answer, Song Miao suddenly remembered the kitchen ponytail that Xiaolian had mentioned when she said she was going to make brushes yesterday, so she told Han Li about it again.

Han Li became even more serious and invited Cheng Erniang over again to inquire in detail about the circumstances of her dismissal from her job.

Seeing how seriously he was asking the questions, the mother and daughter were a little uneasy. After they finished answering, Cheng Erniang asked, "Have you done something wrong?"

Han Li said, "I'm just asking for now, it's too early to say."

They then asked Song Miao what she had said to Sun, the village head, and the patrolman that day.

He seemed relieved to learn that she had only mentioned it briefly and had not mentioned Cheng Erniang and Xiaolian. He said, "That's the right thing to do. I don't know what the situation is, but you should all keep quiet about this and not let it leak out. Your safety is the most important thing."

***
In Suanzao Lane, several people were talking about venison and deer jerky. In the capital's government office, Zhang Zheng, the Left Military Inspector, was also talking about venison and deer jerky.

His inspectors led a group of people to arrest many small vendors, but they could not find the source of the problem.

If it's a routine case, we can investigate it thoroughly, both overtly and covertly. It will only take a little time, so there's nothing to worry about.

But as the incident unfolded, the death toll surpassed twenty, and the number of sick was countless. Even many officials' families and officials themselves were infected, causing an uproar throughout the government and the public.

He was questioned by his superiors seven or eight times a day, and each time he couldn't give a proper answer. Even someone like Zhang Zheng, who had been on the battlefield and fought in wars, was starting to feel the pressure.

He approached Prefect Zheng Boqian and Right Court Judge Qin Jie.

"Given the current situation, I suggest a thorough search, just like the previous case of the missing person during the Lantern Festival. An incomplete search is tantamount to no search at all—I propose to request the temporary deployment of patrol soldiers and city guards..."

He listed a bunch of names, and finally said, "I also need Judge Qin's help. Lend me thirty men, and preferably twelve or thirteen patrol inspectors."

Qin Jie's expression immediately changed, and he said, "Inspector Zhang, the Right Court still has two major cases, and we really can't lend out these many people!"

"Didn't you say the other day that it was all over?"

"There are still many unresolved matters, and several more messages have come from the south, as well as a reply from the capital. Inspector Zhang requests so many people all at once. It's not that I'm unwilling, but I simply can't. Three or five would be fine..."

Zhang Zheng raised his eyelids, but instead of haggling with him, he simply said, "Fine, if that's the case, it doesn't have to be three or five. Just lend me Han Li for a few days—didn't he assist you during the last search? I happen to need a helper here."

Qin Jie nearly spat out a mouthful of blood.

(End of this chapter)