This soup was used to cook processed pig heart, pig blood, small intestine, pig stomach, and pig liver. Chopped garlic sprouts, shallots, and ginger pieces were added to cook a large bowl of delicious and rich hodgepodge.
Qiao Xuan processed every piece very carefully and even washed them with flour. She put in a lot of rice wine, star anises, gingers, pepper so there was no strange smell in the end.
The wild boar was so large, and the inner organs could not be finished in just one dinner. So, Qiao Xuan asked Ms. Xu to cut them into slices, deep-fry them and stew with chilis so that a jar of chili sauce could be preserved for eight or ten days.
There was one big pig head that was roasted over fire, and dried in the shadow for future braising.
Early the next morning, the first section of the Shao Family got very busy.
Ms. Fang had everything arranged neatly, so things went on smoothly.
