"Little girl Xiao, everything you said is true." General Xie asked excitedly.
"It's true, but the long yams growing on the ground are very difficult to dig. I dug several yams today and all of them were broken. It's okay if you dig them up and eat them now, but if you want to save them and eat them slowly, It must be dug out completely.”
"Hey...what's so difficult about this? You can take the second master there tomorrow and I'll make sure that everything is dug out for you in good condition."
After hearing this, Mr. Fan also said: "Little girl Xiao, we will go up the mountain with you to dig tomorrow. I have dug several medicinal materials that grow in the same way as yams. I should be able to dig out the yams completely."
"Okay, Master, you will go up the mountain on the difficult mountain road at noon tomorrow. I will go up the mountain a few minutes after you, and I will catch up with you soon."
"Xiao Xiao, remember to find some hoes for us to dig yams tomorrow, and prepare some extra bags. We don't have any of these things." Mr. Fan said a little embarrassed.
"No problem. Since I have to dig yams in the mountains tomorrow, I will go home first. The masters can rest early."
"Okay, please pay attention to the road when you go back." Mr. Fan explained.
After returning home, I went into the space and found four hoes and two sacks. I figured I would only be able to dig two bags of yams in one afternoon tomorrow, so I prepared two sacks.
After breakfast the next day, I saw a cut up wild goat sent by Zhang Xu in the kitchen. Thinking that I would go to the mountains to dig yams with the masters in the afternoon, it seemed that I would have to stew the goat in the morning.
Fortunately, it is already late autumn and the weather has become cooler, so if you make it in the morning and put it in a pot to warm it at night, it won't go bad, but you just don't have time to cut the hogweed in the morning.
Take the goat meat out of the bag, chop it all into small pieces with a knife, then heat the large earthen stove, add water, ginger slices and cooking wine, then pour all the cut goat meat pieces into the pot and blanch them.
After the mutton is blanched, clean the pot and pour in oil. Add rock sugar and stir-fry until it melts. Then pour the mutton into the pot and stir-fry until it changes color. Then add onions, ginger, garlic, dried chili peppers, dark soy sauce and cooking wine, and finally add in no. Pour the water from the mutton, cover the pot and cook for forty minutes.
Taking advantage of this time, I took out five white radishes from the space, peeled them and cut them into hob cubes. After a while, I put them in the pot and stewed them with the mutton.
After forty minutes, add the white radish to the mutton, stir-fry a few times with a spatula, then cover the pot and simmer for twenty minutes.
Twenty minutes later, I opened the lid of the pot, and a burst of aroma came out. I added two spoons of salt to the pot and stir-fried it for a few times. I couldn't help but pick up a piece of mutton with chopsticks and put it into my mouth. It was soft, glutinous, and delicious. Extremely.
After taking out a bowl with a bowl of mutton from the cupboard and putting it into the main room, put all the remaining mutton in the pot into a big pot, then clean the pot, add water to boil, and put the mutton into the pot. The inside is warm.
When I returned to the main room, I took out a steamed bun from the space and had a delicious lunch of mutton stewed with radish. I don't know if it was an illusion, but my body felt warm after eating mutton stewed with radish.
After finishing lunch, I looked at the time and it was already 12:10, so I immediately put the sack into the backpack, then picked up the backpack and ran towards the foot of the mountain.
When I arrived at the foot of the mountain, I looked around and saw that there was no one around, so I took out the five hoes I had prepared earlier and put them on my shoulders, and walked towards the mountain.
