Miao Chu

Chapter 96 Forehead
A mother is naturally most distressed when her daughter has a persistent cough.

Cheng Erniang was so anxious that she couldn't sleep at night. At first, she only tried some folk remedies, but later she gritted her teeth and went to see a doctor. She got several doses of medicine, but her condition still didn't improve. Not only that, her child had a poor appetite and didn't even want to eat.

Seeing that the little guy was coughing every day and looked listless, Song Miao felt sorry for him. Since it was the change of seasons from spring to summer, she thought about it and asked the butcher to reserve a pig lung for him.

Pig lungs have a sweet taste and can both relieve coughs and nourish the lungs. However, they contain a lot of saliva and impurities, and if not processed properly, they can easily retain an unpleasant odor.

Other offal, such as pig hearts and kidneys, can fetch a good price, but this is the cheapest.

Song Miao buys a lot of pork every day, and the stall owner only charges two coins, practically giving it away for free. He gives her a large piece and even throws in an extra pig liver.

With the pig lungs in hand, Song Miao bought some apricot kernels from both the north and south, intending to make apricot juice and pig lung soup for Xiao Lian.

This soup is good for relieving asthma, stopping coughs, and moisturizing the lungs. It's perfect for drinking in spring to moisturize dryness. Once it's cleaned properly, the pig lungs have no unpleasant smell at all, and you can't even tell it's offal.

Song Miao herself also liked it very much, but she usually found it troublesome, thinking that if she made too much, she wouldn't be able to finish it, and if she made too little, it wouldn't be worth it, so she never felt like doing it.

Today is a good opportunity to treat myself to a bite.

She brought pig lungs home, searched around the backyard, found an empty bucket with a broken bottom in the back kitchen, washed it clean, hung it up, and filled it with water.

The bucket had three or four holes of varying sizes at the bottom. As soon as water was poured in, it poured out of the holes like a torrent.

Song Miao then took two iron hooks, one to hook the pig's lung and the other to hook the pig's liver, and hooked the other end to the water outlet of the bucket respectively, leaving the tubes of the pig's lung and the holes of the pig's liver open to the water outlet, so that the water would flow into them.

White water goes in, red water comes out.

Washing pig lungs requires patience. The common practice is to cut them open and then gently rub and wash them by hand, but this method is both laborious and prone to leaving residual saliva.

The Song family had a well, making it easy to fetch water. Song Miao changed many buckets of water and rinsed the pig lungs repeatedly until they were as white as jade, without a trace of blood. The pig livers were also completely clean, one tender white and the other tender pink. When you got close and smelled them, there was no foul odor at all.

After washing the ingredients, she cut the pig lungs into thick pieces, blanched them in cold water with scallions and ginger, washed them again, heated the pan until dry, and stir-fried the pig lungs with a little ginger slice in a dry pan until the outer layer was slightly browned. Then she added ginkgo nuts and soup bones, brought it to a boil with enough water, and then simmered it over low heat.

Pig lung soup needs to be simmered for a long time, so Song Miao went to the back to do other things while the fire was burning. Just as she was tidying up, she heard someone knocking on the door. When she answered the door, she saw Han Li standing outside.

Upon seeing him, Song Miao was pleasantly surprised and greeted him, asking, "Young Master Han, what brings you here today?"

As he spoke, he ushered him into the hall.

Han Li laughed and said, "Tomorrow is the Cold Food Festival. Although the government office is busy, we have managed to set aside two days for rest. I'm taking this opportunity to get out and relax."

He said this without refusing, and went straight in. He waited for Song Miao to offer him a seat and serve tea. He took a sip of the tea first, and then took something out of his pocket and said, "I have fulfilled my mission. I have kept you waiting for so long, stall owner Song."

Seeing that the item was wrapped in a neat, oiled paper envelope, Song Miao had already guessed what it was. She quickly took it with both hands, opened it, and found two land deeds and two house deeds inside, both brand new, but the names on them had been changed.

It was not the previous Song mother, nor Song Dalang, nor the person that Liao Dangjia had arranged to register under her name, but a woman named Song Miao.

This ancestral home has finally been returned to its "original" owner!
She felt a huge weight lifted off her shoulders and couldn't help but smile. She quickly curtsied and said, "Thank you so much, Young Master Han. I'm so grateful for your hard work. Otherwise, I might not have been able to save this house."

Han Li said, "It was originally your property, so it has little to do with me. I just ran an errand. However, I was the one who accepted the contract on your behalf. When you have some free time, you will have to go there yourself to sign it and complete the formalities."

He added, "The yamen itself acted carelessly, which led to this oversight. The treasury is currently conducting an internal investigation, but the matter is not yet fully resolved..."

Before he could finish speaking, Song Miao said, "Don't worry, young master, I won't tell anyone."

After chatting for a while, Song Miao noticed that it was getting late and said, "It's noon, young master. If you're not in a hurry, why don't you stay for a simple meal before you leave?"

"Why do you think I chose this time to come?" Han Li smiled slightly. "I was just looking for an excuse to get a free meal—if Mr. Song doesn't mind the trouble, please help me get an extra set of chopsticks and a bowl."

He then asked, "What would you like to eat, Mr. Song?"

Song Miao said, "I was thinking of having some noodles..."

Han Li's smile widened even more as he said, "I am from Guanzhong and I love noodles. I can eat them three times a day without getting tired of them."

Whether it was just polite talk or not, the cook felt very pleased to hear those words.

Song Miao then asked, "I originally prepared pig liver and pig lungs. Does Young Master Han eat offal?"

Then they asked about dietary restrictions.

Upon hearing the word "organs," Han Li frowned slightly, but immediately relaxed and said, "I have no reservations about Mr. Song's skills."

His expression only flickered slightly, but Song Miao, being observant, naturally noticed that he was trying to hide something. However, she didn't say anything more. She simply took out some more ingredients, such as mushrooms and lean meat, thinking that if Han Li didn't like pig offal later, she would make him a different topping. It wouldn't take long anyway.

She took two kinds of fruit and snacks and placed them on the bench, saying, "Please sit down for a moment, young master, and wait a little longer."

Song Miao had planned to eat noodles, and had already kneaded and let the dough rest three times. By now, the dough had been coiled into a circle, brushed with oil, and was almost fully rested. She didn't bother with it for the time being, but simply washed and chopped the chives, removed the tendons from the pork liver, and cut it into very thick slices. She boiled a small pot of salted water with ginger and peppercorns, and once the water boiled, she removed it from the heat, put the pork liver slices in and simmered them for a while. When they were almost 70% cooked, she immediately took them out and drained them.

Now boil another pot of water, gently stretch the risen noodles until they are half-thin and long, then wrap them around your hands, pull them apart, and shake them outwards.

The noodles stretched out easily, becoming half the thickness of a finger, and were very even.

Song Miao was stretching noodles here, and Han Li got a chair and sat down next to her. He drank tea and watched. He felt that whether it was cutting vegetables, stretching, or shaking and tossing on the table, all her movements were like flowing water, with a rhythm and cadence in them, and she was very natural.

He has always been very busy. Fatigue is secondary; what he is really stressed about is that his mind was full of things on the way back. In fact, he hadn't stopped for a moment.

But as he watched Song Miao effortlessly prepare a meal, his mind gradually went blank, his breathing slowed down, and he wondered if it was just his imagination, even his heartbeat slowed.

He instinctively leaned back.

The chair back was very high; you could lean your head slightly and rest it comfortably without having to exert any effort.

Han Li watched as the white steam rose from the stove, shrouding the girl in a thin veil, making her movements even more hazy and fluid.

With each breath, Han Li felt himself sliding down, very slowly, as if he were supported by a very thick layer of clouds, with a heavy yet light feeling. His eyelids gradually drooped, and then darkness fell in front of him.

It felt like an eternity had passed when he suddenly smelled a fragrance.

The aroma was strong, with a smoky scent, slowly wafting into people's noses.

Han Li finished handing over his work in the morning before leaving home. He arrived at Suanzao Lane, having only eaten two pieces of pork jerky along the way. His stomach was already growling with hunger, and the aroma made his stomach rumble. He suddenly opened his eyes and saw smoke billowing from the stove opposite him. The stall owner, Song, was scooping food from the pot into a bowl on the side.

He then realized that he had actually fallen asleep. Although it was only a short nap, it was midday, and he was mentally exhausted. A short nap was much more comfortable than a long sleep. At that moment, his mind felt as if it had been washed in a deep pool of clear water in the sweltering summer heat, cool and refreshing.

Han Li immediately sat up straight again.

Song Miao was completely focused on cooking and had no idea that this young master Han had fallen asleep while watching her stretch noodles and chop vegetables.

Once the noodles are cooked through, rinse them in cold water and place them at the bottom of a bowl. Top with two large spoonfuls of stir-fried pork liver with chives, and you have a fragrant bowl of mixed noodles.

Although it's simpler, the taste is just as good.

She sat on the bench with a bowl of noodles and a large pot of soup, and placed an empty bowl in front of Han Li, saying, "Young master, please try it first. If you don't like it, I have some shiitake mushrooms. It'll be quick to make a shiitake mushroom and minced meat topping. It'll be ready in the time it takes to wash your hands."

Han Li shook his head and said, "No need to trouble yourself, this is fine."

As he spoke, he piled noodles into the empty bowl, but he piled on more noodles, followed by chives, and finally added a symbolic piece of pig liver.

Although it's impolite to watch someone eat, Song Miao, as a cook, believed she was qualified to observe for a moment or two to decide whether to redo the dish. She watched Han Li eat noodles, first a chopstick of chives, then a chopstick of noodles, then another chopstick of chives and noodles, chewing and chewing, a smile already appearing on his face. She felt both relieved and amused.

As expected, they don't eat the internal organs.

She stood up and said, "I'll add some toppings."

But Han Li hurriedly said, "No need, I just eat less, not that I don't eat."

As he spoke, he put the only piece of pig liver in the bowl into his mouth and took a small bite first.

Song Miao said, "That's really fast..."

But before she could finish speaking, she saw the person opposite her raise an eyebrow, looking slightly surprised. In the blink of an eye, he had finished off most of the remaining piece of pig liver.

After finishing his meal, he took the chopsticks from the large bowl and scooped seven or eight pieces of pig liver into his own bowl.

Song Miao said helplessly, "There's really no need to force yourself..."

Han Li looked up and said, "I don't usually eat much of this, but this one made by stall owner Song has no offal smell at all. It's very fragrant and suits my taste perfectly."

As he spoke, he quickly added a few more chopsticks of chive and pork liver noodles to another empty bowl next to him, pushed it towards Song Miao, and said, "Don't believe me? Try it."

It's as if Song Miao made a stir-fry of pork liver and then needed him to help clear her name.

After observing for a while and seeing that the man didn't seem reluctant, Song Miao didn't insist any further.

She moved a small table over and sat opposite Han Li across a bench, and they ate lunch together.

The noodles were still piping hot when I put them in my mouth.

Song Miao took two deep breaths before daring to taste it.

Stir-fried chives and pork liver, served piping hot, are all about capturing that wok hei (wok aroma).

The first taste is a rich, meaty aroma, with a slightly charred and soy sauce fragrance.

The pig liver was rinsed thoroughly with water. Because it was cut into very thick slices, it was specially braised until half-cooked before being stir-fried over high heat.

This method ensures that the inside remains tender while the outside is crispy and caramelized, preventing the outside from burning while the inside remains raw.

One bite reveals a slightly charred pork liver with a slightly crispy outer layer from the stir-frying, while the inside is incredibly tender and powdery. It's amazing how it also has a bit of a crunch, yet there's not a trace of any unpleasant offal taste.

When you eat it, you know it's liver, but you still can't believe it is.

Liver naturally has a unique meaty flavor, and this is top-quality yellow sand liver, which is very sweet. When combined with the aroma of soy sauce, it becomes exceptionally mellow, tender, and smooth. The chives are stir-fried to just the right doneness, making them spicy, fragrant, and crisp. The root parts, in particular, have a slight spiciness and are full of juice, which is extremely refreshing and helps to cut through the richness.

The two ingredients are stir-fried together, and the flavors blend perfectly. The pork liver has the spiciness of the chives, and the chives have the rich flavor of the pork liver. Noodles are also mixed in and make up the majority of the flavor.

The noodles were very chewy, of uniform thickness, and striped, making them better at absorbing sauce than rice noodles.

At this moment, each noodle is coated with a glistening, oily sauce, carrying the rich, savory flavor of pork liver and the fresh, grassy aroma of chives, creating a perfect balance in the mouth.

It's perfectly balanced.

Song Miao ate a whole bowl, leaving a little room in her stomach, while Han Li, after confirming that she didn't want any, ate the whole bowl, leaving not even a single leek—he even coated the sauce clean with noodles.

After finishing his meal, he put the bowl of noodles back on the bench, let out a satisfied sigh, and it was clear to the naked eye that he was full.

Song Miao hesitated for a moment, then said, "Actually, I also made some soup—if you can't finish it, I'll get you a soup bowl later and you can take it home to drink, okay?"

Han Li was silent for a moment before saying, "You can have some first, and then take a soup bowl back with you."

Song Miao smiled and agreed, and indeed served him a bowl. Just as she was about to bring it over, she heard footsteps outside.

The two were eating in the hall, with the main door naturally open. At this moment, Song Miao looked up and saw Cheng Erniang pulling Xiao Lian and hurrying home.

Ever since Cheng Erniang got the job washing clothes at the slaughterhouse, she had always gotten up before dawn and returned home in the afternoon. But for some reason, this time she arrived half a day earlier.

Song Miao was somewhat surprised and couldn't help but take two steps forward to greet her, asking, "Second Madam is back?"

When Cheng Erniang saw that the wooden door was wide open and that there was a stranger sitting inside, she swallowed back the words she was about to say when she saw Song Miao.

Han Li had already stood up and said, "I have troubled you, Mr. Song, for quite some time. I shall take my leave now."

Song Miao quickly stopped the person and introduced them to both sides.

When Cheng Erniang heard that this person was called "Han Li" and was a student in the Imperial Academy, she was both surprised and delighted. She hurriedly said, "Xiao Jian told me that it was all thanks to Young Master Han, otherwise he definitely wouldn't have been able to be promoted this time!"

His words conveyed his deepest gratitude.

Han Li bowed, declined a few words, took the food box and was about to leave. Song Miao was about to see him off when she saw Xiao Lian hiding behind Cheng Erniang, with a bruise on her forehead. She exclaimed in surprise, "What happened to Xiao Lian's forehead?"

Many thanks to my cat Egg in the bookstore for the seven little gifts, to Fu Ruanruan for the typing tool, and to Qidou and Wanyi Manlehai for one little gift each :)

Thank you to the reader "McDull Loves Little Du" for the sachet, to the reader "Sky Like Freedom" for the two amulets, and to the reader "20190523153350478" for the amulet! ^_^
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(End of this chapter)