After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

He grabbed a handful of marinated diced meat with his right hand and stuffed it into the wide opening of the funnel.

Pick up a thick-tipped wooden chopstick and poke it down into the funnel opening.

The diced meat slid down the narrow tube of the funnel and into the thin casing.

This job can't be rushed; it all depends on your accuracy and patience.

If you poke the sausage too quickly with chopsticks and stuff the meat too tightly, the casing will burst easily when it's drying; if you stuff it too loosely, the sausage will have holes inside when you cut it, it won't hold its shape, and it will taste dry.

As the chopsticks moved up and down, the shriveled sausage casing gradually expanded and became plump and round.

Through the translucent casing, you can clearly see the red and white meat chunks tightly packed together inside.

After filling the long tube, Lin Fan put down the funnel and picked up a ball of thick white cotton thread.

He gestured with both hands over the stuffed sausages. Every fifteen centimeters, he flipped his wrists and tied a knot with cotton thread, securing it tightly.

What was originally a long sausage has been transformed into neat, short segments.

The final step is also the key to the success or failure of the sausage.

Lin Fan took out a clean steel needle and evenly punched seven or eight small holes on the surface of each sausage section.

A soft hissing sound was heard. Excess air inside the casing was squeezed out through the small holes, making the meat firmer.

If you don't poke holes, the air trapped inside will cause the meat to turn sour and spoil during the drying process.

Twenty pounds of meat is quite a heavy weight.

Before long, Lin Fan had filled two whole basins with sausages.

After tying the last sausage casing in a knot, Lin Fan washed the grease off his hands and dried them with a towel.

Then, he picked up two heavy stainless steel basins, closed his eyes, and lowered his consciousness, directly entering the system farm.

The air in the farm is free of impurities and has a pure, fresh scent of grass and trees.

Lin Fan walked to an open space next to the Tiangongfang workshop. There was a row of rough wooden racks there, specifically used for drying crops.

He walked over and hung the strings of sausages, tied with cotton thread, on the wooden frame.

The red and white sausages hung heavily, and the aroma of high-purity liquor mixed with the meat flavor slowly spread in the pure breeze of the farm.

Here, time flows at thirty times the speed.

One night outside is equivalent to more than ten days on the farm.

Moreover, the system's micro-humidity control is impeccable, ensuring that the air will never be too dry or damp and moldy like it is outside.

Lin Fan stood in front of the wooden frame and looked at it for a while.

You can see with the naked eye that the moisture on the surface of the sausage casing dries quickly in the breeze, and the originally bright red meat cubes begin to tighten slowly, gradually turning into a dark red color.

The strong liquor is undergoing a vigorous fermentation reaction with the fat of the black mountain pork.

In just a short while, this batch of premium air-dried sausages will be fully formed, oozing a bright sheen of oil.

Soon, this batch of sausages will be ready to eat.

Lin Fan clapped his hands and exited the system space.

Consciousness returned to reality.

The warmth of the room instantly enveloped my entire body.

The hall was quiet.

There was no sound of the little girl scribbling on paper with colored pencils as usual, nor the occasional clear call of "Daddy."

The 300-square-meter space felt somewhat empty at the moment.

"Meow..."

In the wooden box in the corner, the shrimp dumpling woke up.

The little orange cat climbed out of its bed on its short legs, and habitually walked to its usual dining chair where it sat in a ball. It looked up and saw that its little owner was not there.

It circled around a few times, looking puzzled, then ran to Lin Fan's feet, rubbed its head against his trouser leg, and let out a soft whimper, as if looking for someone.

Lin Fan squatted down and reached out to smooth the hair on the shrimp dumpling's back.

"She'll be back in a few days," Lin Fan said softly, as if talking to a cat, or perhaps to himself.

……

Meanwhile, at the Su family villa.

The atmosphere in the luxurious restaurant was extremely oppressive.

Su Qing leaned back in her dining chair, her brows furrowed tightly.

On the table sat a bowl of delicate French custard and a perfectly pan-fried cod, but both were completely cold.

Tuantuan sat on the chair opposite, clutching the large strawberry bear tightly in her arms, her eyes red and swollen, tears streaming down her face.

"I don't want to eat... I want to find my dad..." The little girl's voice was hoarse from crying for so long.

The nanny, Aunt Liu, stood to the side, holding a small bowl of hot white porridge in her hands, rubbing her hands anxiously.

"Mr. Su, what should we do? Miss has barely eaten anything since she came back yesterday, and she hasn't touched the milk we brought in this morning. How can her body take such a long time to go hungry?"

Hearing what Aunt Liu said, Su Qing's heart clenched.

Although she has indeed been busy with work over the years and has rarely taken care of her child herself, Tuantuan is, after all, her own flesh and blood, whom she carried for ten months and gave birth to.

Looking at her daughter's pale, tear-streaked face, Su Qing felt a surge of irritation, but this irritation was mixed with a mother's sense of powerlessness and heartache.

She took a deep breath, suppressed her emotions, and stood up from the chair.

Su Qing walked to Liu Ma's side, reached out and took the bowl of steaming white porridge, and picked up a clean little porcelain spoon.

She knelt down beside Tuantuan, trying her best to make her voice sound gentle and patient.

"Tuantuan, be good. You haven't eaten all day, and your tummy will hurt. Mommy will feed you some porridge, okay? After you're full, Mommy will take you to buy your favorite Barbie doll set."

Su Qing scooped up a small spoonful of white porridge, gently blew on it to warm it up, and then offered it to Tuantuan's mouth.

Tuantuan shrank back into the chair, hugged the strawberry bear tightly, and shook her head vigorously.

"I don't want toys... I want to eat the noodles Daddy made, and I want to see shrimp dumplings..."

The little girl couldn't help but burst into tears again when Lin Fan was mentioned, and she pushed away the spoon that Su Qing handed her.

A few drops of the white porridge in the spoon spilled onto Su Qing's clothes.

Su Qing's outstretched hand froze in mid-air.

She looked down at the daughter in front of her, who was full of resistance to her and whose mind was only on her father who ran a roadside stall.

She went to great lengths to earn so much money, buy a big villa, and hire a Michelin-starred private chef, all to give her children the best life.

Why is it that in the eyes of this five-year-old child, these priceless things are not as good as a bowl of noodles full of oily smoke?

Su Qing didn't get angry. She put the bowl and spoon back on the table, took a tissue, and wiped her clothes.

"Aunt Liu," Su Qing turned her head, her voice a little heavy, "She's not used to this kind of food. Go to the kitchen and make her a new bowl of noodles with an egg. Make it light."

"Okay, I'll go right away." Aunt Liu felt like she had been granted a pardon and quickly carried the cold dishes into the kitchen.

Su Qing looked at her daughter, who was still sobbing, and sighed.

In front of this child, she suddenly realized that her management skills and negotiation skills, which she was so proud of, were completely useless.