Chapter 112: Is This Really Wild Boar Meat?

Xiang Xinyao smiled and nodded. “Cooking pig’s blood is simple. Just blanch it briefly—you don’t want to overcook it, or it’ll get tough, which really affects the texture.”

The Madam Xiang looked astonished. “Pig’s blood is  ?”

“Of course! It’s highly nutritious and good for the body. But it has to be handled hygienically, with no contamination, and it must be fully cooked. You shouldn’t eat the blood of a sick animal.”

The Madam Xiang looked puzzled. “Didn’t you just say to blanch it briefly? Are you sure that will cook it all the way through?”

“Mother, the blanching is just to let it firm up into chunks. Later, we’ll stir-fry it thoroughly, which ensures it’s safe to eat. Without stir-frying, it might contain parasites that are harmful.”

“Oh, I see! Then please teach me—I’ll help you cook.”

Xiang Xinyao nodded, taking a knife to cut the pig’s blood into small squares. She carefully placed the pieces into the pot, and once the exterior had changed color, she instructed her mother to scoop them out with a slotted spoon and put them in cold water.

After blanching all the pig’s blood, she rinsed off the scum from the surface and left the pieces to soak in fresh water.

Xiang Xinyao then said, “Mother, I’ll make a stir-fried wild boar blood with scallions for you to try in a bit.”

“Alright, Yao’er, you’re so thoughtful.”

“Tomorrow, let’s go to the county to stock up for New Year’s and have a festive celebration.”

“Alright.” The Madam Xiang was brimming with anticipation.

For the past eleven years, during every holiday season, she hadn’t been able to truly smile. But this year, she’d finally be able to spend the New Year with her beloved daughter.

She’d waited so long for this day.

Meanwhile, Uncle Ji and his sons had finished scraping off the pig’s bristles. Xiang Xinyao and the Ji family men worked together to lift the boar onto the long wooden table.

Uncle Ji began by cutting off the boar’s head and neck.

Then, with the boar lying on its back, he held the slaughter knife and slowly slit open its belly.

Xiang Xinyao headed to the kitchen to prepare the side ingredients.

Madam Xiang was shelling peanuts, which they’d bought from the county market.

After the New Year, Xiang Xinyao planned to plant some peanuts as well. Once her hidden space upgraded and expanded, she even thought of growing peanuts inside.

There were also shelled peanuts available in her spatial supermarket, but she dared not take them out casually.

Just as she finished preparing the side ingredients, she heard the voice of Uncle Ji’s eldest son from the yard, “Xinyao, bring a basin over.”

“Yes, coming!”

Xiang Xinyao grabbed the prepared basin and ran over to him.

The eldest Ji brother placed the pig liver and lungs into the basin she held.

Carrying the basin, Xiang Xinyao returned to the kitchen, where she separated and cleaned the pig liver, preparing to make salted baked liver.

Since the wild boar had been raised for a while by Xiang Xinyao and fed with spiritual spring water, the pig liver surprisingly had no unpleasant odor.

Just as she was about to start preparing it, Xiang Xinyu and her mother joined her in the kitchen.

Her mother asked, “Yao’er, can this be eaten too?”

“Of course! Pig liver is even good for replenishing blood.”

In ancient times, noble families generally avoided eating foods with a strong odor, so it was natural for the Madam Xiang to be unfamiliar with pig liver.

Xiang Xinyao carefully cleaned the pig liver and used a clean cloth to pat it dry.

She sliced some ginger and green onions, then prepared star anise, bay leaves, cinnamon sticks, and fennel seeds.

She poured about five pounds of salt into the wok, added the seasonings along with Sichuan peppercorns and dried chili segments, and started roasting the salt and spices.

As the fragrance intensified, she scooped out a portion of the salt, leaving some in the wok.

She spread the salt evenly in the wok, layering ginger slices and green onion segments on top, then placed the prepared pig liver over them. Finally, she covered the liver entirely with salt.

She put the lid on and let it bake over a low flame for a bit longer than it takes an incense stick to burn, then reduced the flame further, leaving it to simmer for the time it takes to brew a cup of tea.

Both Madam Xiang and Xiang Xinyu looked at her, bewildered.

With all that salt, wouldn’t it be unbearably salty?

After adjusting the flame, Xiang Xinyao went back to cutting the meat. With all the side ingredients ready, she used another stove to prepare sugar-coated peanuts.

She rinsed the peanuts thoroughly, drained them, and placed them in a bowl. After cracking in two eggs and mixing, she added cornstarch to coat each peanut evenly.

Once the oil reached sixty percent heat, she added the peanuts, stirring continuously to prevent burning. Once golden brown, she removed them and poured out the oil, then added sugar and a bit of water to the wok.

As the syrup thickened, she tossed the fried peanuts back in, stirring until the moisture fully evaporated, leaving each peanut coated in a delicate layer of white frosting.

The Madam Xiang and Xiang Xinyu watched in amazement.

They’d never seen peanuts prepared this way before; it looked surreal and unique.

As soon as the peanuts were ready, Xiang Xinyu eagerly grabbed one and popped it in her mouth.

“Ow—hot!”

Xiang Xinyao chuckled, “Sister, let it cool a bit first, or you’ll burn yourself.”

“Mm, it’s hot, but it tastes amazing—fragrant and sweet!”

“Well, with that much sugar, of course it’s sweet!”

Xiang Xinyu looked at her with admiration. “Sister, you’re incredible! I’ve never seen or tasted peanuts or liver prepared like this before.”

“Then you’re in for a treat.” Xiang Xinyao beamed, her eyes crinkling with joy. These methods weren’t known in this era, or this country—it would be strange if she had seen them before.

Xiang Xinyu pointed at the liver still baking under the salt. “Sister, won’t the pig liver be too salty with all that salt?”

“Nope, you’ll see once you taste it.”

After about an incense stick’s time, Xiang Xinyao lowered the flame again. Now, it was time to stir-fry the meat and vegetables.

Once all the dishes were prepared, she removed the salt-baked pig liver from the wok. Carefully brushing away the salt, she wiped it with a clean cloth and sliced it into thin pieces.

Finally, she made a mildly spicy dipping sauce, completing the spread.

By this time, the Ji family men had finished preparing all the wild boar meat, which was now laid out on the long wooden table in the courtyard.

Xiang Taifu and the others returned from the small pine grove.

“Dinner’s ready,” Xiang Xinyao called out.

Aunt Ji and Ji Chunhua had already set up the tables and chairs, and Xiang Xinyu, Xiang Xinyao, and the Madam Xiang brought the dishes out from the kitchen, setting them on the table in the hall.

Xiang Taifu and the others, hands freshly washed and enticed by the delicious aroma, could hardly wait to head inside.

With all the dishes set, everyone finally sat down to eat.

The sight of these unusual dishes and the mouthwatering aroma immediately stirred everyone’s appetite.

Mo Jinnan picked up a piece of stir-fried meat and took a bite. His eyes instantly lit up.

“Is this really wild boar meat? It tastes even better than farmed pork!”

Xiang Taifu took a bite as well and nodded. “Indeed, it’s wonderfully flavorful—it doesn’t taste like wild boar at all. It’s even tastier than regular pork.”