The chickens, ducks, geese, and rabbits, they're all smoked the same way to preserve them for a longer time.
Hanging them in the firewood shed is the only option.
Preserved meat is best hung in a dry and ventilated place. Hanging it in the firewood shed, surrounded by bundles of dry firewood, even with the door wide open, others can't see it, and it can still ventilate.
"We definitely need to stew some meat. Aunt Yang helped make sauerkraut earlier, didn't she? She said it can be used to stew meat. Shall we try it?"
Aunt Yang's sauerkraut is different from theirs.
Their sauerkraut is made by blanching green vegetables and tightly placing them in a basin, cover it, and after a few days it's ready, without sour taste, suitable for stir-frying or drying to make soup.
But Aunt Yang's sauerkraut is made by pickling Chinese cabbage with salt, very sour and crisp, and can be preserved for a longer time.
Aunt Yang came by to fetch some meat and overheard Jiang Hu's words.
