Because it was raining, Li Xianglu stewed mutton, made Water Basin Mutton, cooled mixed vermicelli with bean sprouts, and also cooked a dish of spicy sheep head meat.
Water Basin Mutton is quite convenient. Boiled mutton is sliced into 0.5 cm thick pieces, briefly scalded with cellophane noodles and placed in a bowl, sprinkled with seasonings, green onions, or garlic sprouts, and finally topped with piping hot mutton broth.
However, making the bread into those hollow crescent shapes is a bit more troublesome, but Sister Su is an expert in baking them. While Li Xianglu was scalding the meat, Sister Su had already made a dozen of them.
Everyone thought it was just a normal family meal, but who knew Li Xianglu would serve mutton. That was really generous; after all mutton is considered a delicacy.
The room was bustling in no time. The old man even broke out his vintage wine, serving a cup to everyone except for Chou Xue, who doesn't drink.
