Looking over, Pei Huai was seen glancing to the side.
Following Pei Huai’s gaze, Jiang Ran was spotted.
Jiang Ran was also looking at Pei Huai, neither showing any extra expressions, making it hard to discern what either was thinking.
Pei Yang glanced at Jiang Ran, then at Pei Huai, before quietly withdrawing his gaze.
Even though he didn’t know what Jiang Ran and Pei Huai were thinking at the mont, Pei Yang felt it was better not to involve himself.
With just two days until New Year, the family had already prepared plenty of delicious food.
So, even breakfast was quite lavish.
Previously, the family often dined together, but it was mostly at the small courtyard in the county town.
The last ti the family dined at ho was already beyond mory.
After breakfast, Wang Cuilan went back to the kitchen.
She needed to continue preparing for the New Year.
So particularly tedious tasks that required earlier preparation were already completed.
But tasks like steaming buns and frying things hadn’t yet started.
Today was already the twenty-eighth, so these could be prepared now.
Even though Wang Cuilan insisted Jiang Ran not help and just rest, Jiang Ran couldn’t stay idle.
Once accustod to being busy, having her completely free would make her feel idle.
With many people around, Jiang Ran just helped out a little, avoiding exhaustion, which Wang Cuilan no longer refused.
The frying session was actually the children’s favorite part.
Because many things were fried at once, children could sample each type.
Fried crispy at, fried ribs, fried fish pieces, fried chicken pieces, fried stuffed eggplants, fried atballs, fried vegetarian balls.
Even just one or two bites of each, eating all of them could roughly fill one up.
No need to specially cook lunch, a soup made from fried fish heads with frozen tofu added, sprinkled with cilantro upon serving, has a particularly good taste.
After cooking the frozen tofu, tiny holes are clearly visible on its surface.
These holes are soaked with broth, so caution is needed when eating to avoid getting scalded by the broth.
The tofu isn’t overly soft, instead having a slightly crunchy texture with great chewiness, paired with the fish soup, it’s exceptionally delicious.
With the fish soup, stead buns are served.
If not wanting buns, noodles can be cooked in it.
Fish soup noodles are also quite tasty.
While dining, the frying pot remains busy.
Now, with plenty of capable cooks in the Pei Family, they can rotate frying and eating.
By not having a single person continuously cook, it’s less tiring.
By mid-afternoon, all the items ant for frying were finally finished.
But this wasn’t the end.
Next, they had to simr pig’s feet and pork knuckles.
Pig’s feet need to be simred until the skin falls off the bones.
This is for making pig’s feet jelly.
All the large and small bones are removed, remaining contents are poured into a basin to cool naturally.
Since the pig’s feet are fully boiled down, this broth becos especially thick with pieces of pig skin.
Once cooled, it solidifies together, its texture resembling jelly, smooth on the surface, a gentle tap makes it wobble, this is pig’s feet jelly.
It’s served simply as a cold dish.
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