Transmigrated into a fat wife, farming, raising children, and picking up husbands

Light and shadow shifted, birds chirped, and the faint sound of a babbling brook could be heard.

Occasionally, a startled hare or pheasant would dart out of the grass with a "flutter," causing a small commotion and soft murmurs.

But everyone was so engrossed in the "treasure hunt" that they stared wide-eyed as they searched among the decaying leaves and moss.

As the sun gradually sets in the west, the light in the forest becomes softer.

The baskets on everyone's backs were full, and their faces showed the satisfaction of a good harvest.

"That's about it," Lin Xiuer said, wiping the sweat from her forehead with a bright smile.

"Let's go down the mountain! Tonight, let's all taste the true flavors of the wild!"

The afterglow of the sunset bathed Qingshan Village in a warm golden light.

Lin Xiuer and her group returned to the courtyard carrying heavy baskets full of gifts from the mountains.

Wang had already prepared several large pots of hot water and was waiting. When Xiao Bao saw them return, he happily ran over and hugged Lin Xiuer's leg, giggling.

"You're back? Wow! You've picked so many!" Wang greeted her, her face beaming with joy at the sight of the dazzling array of mushrooms.

"Mom, let's cook something delicious tonight!"

Lin Xiuer directed everyone to put their things down and began assigning tasks: "Husband, help me deal with those two chickens, boil water and pluck their feathers."

"Brother Hu, could you please chop the ribs and hind leg meat into suitable small pieces?"

"Brother Liu, Young Master Wu, Young Master Chen, please help sort these mushrooms and wild vegetables by type, remove the mud and rotten leaves, and carefully wash them with clean water. Be careful not to rub them too hard."

"Miss Liu, if you'd like, could you help me wash and chop these wild onions, wild garlic, and wild peppercorns and mint?"

She made arrangements in an orderly manner. Everyone was so excited about the delicious mushrooms they were about to eat that they forgot how tired they were and happily accepted the task, each doing their own job.

The courtyard was immediately filled with busy and cheerful laughter.

Ping An rolled up his sleeves and deftly slaughtered the chicken, bled it, boiled water, and scalded its feathers. His clean and skillful movements amazed Hu Yidao.

After saying that, Hu Yidao also picked up his cleaver and chopped the ribs with a thud.

Liu Sanzhen, Wu Liangcai, and Chen Mingxuan sat around several large wooden basins, carefully washing the delicate mushrooms and wild vegetables as if they were precious treasures.

Liu Ruyan sat quietly on a small stool to the side, finely chopping the washed wild scallions, smashing and mincing the wild garlic, cutting the mountain peppers into small pieces, and only taking the tender leaves of the mint, her movements delicate and elegant.

Lin Xiuer lit a charcoal fire on the small stove and prepared various seasonings.

First, she chopped the fattest hen into evenly sized pieces, soaked them repeatedly in water to remove the blood, and then found the large earthenware pot she had just bought that day.

The casserole has been cleaned by Wang Shi and is ready to use.

Place a few slices of ginger and knotted scallions at the bottom of the pot, put in the drained chicken pieces, add enough water, and sprinkle in a small handful of dried lemongrass that was previously dried. Bring to a boil over high heat.

After carefully skimming off the foam, turn the heat to low, cover the pot, and let the charcoal fire simmer gently.

Before long, a rich aroma, a blend of the fresh scent of chicken and the crisp fragrance of lemongrass, began to waft out from the gaps in the pot lid.

On the other side, she washed the ribs that Hu Yidao had chopped with clean water, put them in a pot of cold water, added Shaoxing wine and ginger slices to blanch them and remove blood and impurities, then took them out and drained them.

Heat a wok with a little lard. Once the oil is hot, add a few slices of ginger and star anise and stir-fry until fragrant. Then add the ribs and stir-fry over high heat.

Cook until the ribs are slightly browned, then add a little Shaoxing wine to bring out the rich aroma of the meat.

Then add enough boiling water, bring it to a boil again, skim off the foam, and transfer it to a sturdy earthenware pot.

Add a few pieces of scallion whites, cover the pot, and place it on the charcoal fire to simmer slowly.

After finishing those two tasks, she began to process the various kinds of mushrooms.

Termitomyces and Boletus mushrooms have thick, fleshy textures and are torn into bite-sized pieces. Green-headed mushrooms and straw mushrooms are left intact. Shiitake mushrooms are soaked and then cut with crosshatch patterns.

All the mushrooms were gently washed with water containing a little flour, then rinsed thoroughly to preserve their freshness and shape to the greatest extent possible.

Remove the tough roots from the bracken fern, wash it, and blanch it quickly in boiling water with a little oil and salt.

Immediately after rinsing, immerse the fish in cold water to maintain its crisp texture and vibrant green color. Then, remove the fish, squeeze out the excess water, and cut it into sections for later use.

Cut a portion of pork hind leg meat into thin slices, marinate with a little soy sauce, rice wine, chopped wild onions and a little sweet potato starch.

The other part is cut into slightly thicker cubes and marinated in the same way.

With preparations complete, it was time for Lin Xiuer to truly showcase her talents.

The first dish was stir-fried slices of pork leg with wild chili peppers.

Heat a wok with plenty of oil. Once the oil is hot, add minced ginger, garlic, and chopped wild chili peppers and stir-fry until fragrant.

The domineering yet alluring spiciness of the wild chili peppers instantly surged up, causing Hu Yidao, who was helping to tend the fire, to sneeze several times.

Lin Xiuer quickly slid the marinated meat slices into the pot and stirred them rapidly over high heat. When the meat slices changed color and the edges were slightly browned, she drizzled in a little soy sauce and poured a splash of vinegar along the edge of the pot.

Finally, sprinkle on a generous amount of bright green scallion segments, stir-fry quickly and evenly, and it's ready to serve!

The sliced ​​meat is tender and smooth, with the fiery spiciness of wild chili peppers and the fresh aroma of wild scallions. It has an irresistible fragrance and is extremely appetizing.

The second dish was stir-fried bracken with cured pork.

The cured meat was a gift that Lin Dafu had just given to Wang Shi a couple of days ago.

Now that Lin Dafu sees his younger sister working diligently, selling pancakes from dawn till dusk every day, he no longer mistreats his mother or beats his son.

When their mother smiled, they, her brothers, were happier than anyone else. Whenever there was something delicious to eat, she was still the first person they thought of.

Cut the cured pork into thin, translucent slices. Add a little oil to the pan and stir-fry the pork slices until the oil is rendered.

When the meat slices become translucent and the edges curl slightly, add the blanched bracken fern segments and a few slices of garlic, and stir-fry quickly.

The salty aroma and oil of the cured pork permeate the crisp and tender bracken. With just a touch of sugar to enhance the flavor, it becomes savory, delicious, and uniquely flavorful.

The third dish, and one of the main dishes of the evening: chicken stew with mushrooms.

By this time, the chicken soup in the casserole had been simmering for nearly an hour, and the soup had become clear with a faint golden hue.

Lin Xiuer lifted the lid, and a rich aroma wafted out.

She added the prepared termite mushrooms, hazel mushrooms, green-headed mushrooms, shiitake mushrooms, and other mushrooms to the chicken soup, along with a few pieces of blanched pork leg meat.

Brown pine mushrooms, pale yellow hazel mushrooms, and grayish-white straw mushrooms... float and sink in the milky white, bubbling broth.

Cover again and continue to simmer over low heat. Let the umami flavor of the mountain delicacies gradually permeate the chicken broth and meat, and let the aroma and oil of the meat envelop every mushroom.

The fourth dish was pork rib and mushroom soup.

The pork rib soup in the earthenware pot had been simmering until it turned milky white.

Lin Xiuer put the remaining mushrooms and a handful of soaked rock tripe into the pot, added a few red dates, and continued to simmer.

This soup aims for the ultimate in richness and smoothness.

The fifth dish was stir-fried mixed mushrooms with minced garlic.

In a separate pot, heat lard, add a generous amount of minced garlic and sauté until golden brown. Then add the remaining straw mushrooms, porcini mushrooms, and some smaller mushrooms.

Stir-fry over high heat until the mushrooms soften quickly, release water, and exude a rich mushroom aroma.

Simply sprinkle with salt and a pinch of pepper, drizzle with a few drops of sesame oil, and sprinkle with chopped green onions, and you have a vegetarian stir-fry that is so delicious and authentic it'll make your eyebrows fall off.