Chapter 58 Brewing_3

One of the advantages of using Chinese chives for stuffing is that the strong flavor of the chives themselves eliminates the need for additional spices. While boiling the pork skin for aspic, Lian Manman purposely added extra segments of scallion and star anise to the broth. Therefore, the only thing needed was salt, and no other spices were necessary. Lady Li and Lian Manman were inside the house, doing the filling; while Lady Zhang also sat up to help make the filling. Lian Zhizhi started a fire outside, using the newly bought soybean oil for frying, to which Lian Manman also added some chicken fat. The result was that as soon as the oil heated up, the enticing aroma began to waft through the air. When the meat pies were fried to perfection, the aroma became even more irresistible.

After Lady Li finished making the pies, she took out a cloth bag from her bosom, which contained one string of coins and two pieces of silver, and handed it to Lady Zhang.