The 30 kgs of mushrooms were sorted by Qiao Xuan, who processed them well.
Some not so good-looking ones were picked out for dinner, and others were sundried. Thanks to the bright sun during the daytime, they should be put away after a few days.
They almost finished the sun dried mushrooms in spring, and what they had found today would be enough for them to make soup, and hot-pot in winter.
They decided to eat two roosters, and two birds for dinner. The remaining animals would be put in Qiao Xuan's yard.
Roosters were never that big, and the amount was enough for the large family.
As the two birds were stewed with yams, one rooster had the breast meat sliced, marinated and battered, then stir-fried with fresh mushrooms.
The rest was cut into dices and added with only ginger, garlic and scallions for braise.
A plate of stir-fried wax gourd, a bowl of dry-stir-fried beans, and a wolfberry sprout soup were served during dinner.
