The breeds of dogs in ancient times were relatively single, and they were basically native dogs, that is, Chinese pastoral dogs.
Although native dogs are not as cute as some foreign dogs in the 21st century, native dogs are basically very intelligent, relatively humane, and loyal to their owners.
If you raise one, it can not only be a playmate for Doudou, but also a housekeeper.
Zhao Yun'er remembered that Aunt Liu had said a few days ago that her old female dog had given birth to several cubs. The little cub is also one month old, and he is worrying about giving it away.
After all, food was relatively precious in ancient times. A family could only raise one dog at most. If they raised a few more, they would not be able to survive at all.
Zhao Yun'er smiled and said to Doudou, "Doudou, can you go to Grandma Liu to get a puppy and raise it for you?"
After Doudou heard this, his lost face suddenly regained its vitality.
"Mother, is it true?"
"If Doudou likes it, Mom will get one back!"
"Doudou likes it!" Doudou said crisply.
"Okay, after we have lunch, Mom will go to Nanny Liu's place to catch one for you, okay?"
"Uh-huh!"
Looking at the smile on Doudou's little face, Zhao Yun'er also showed a faint smile at the corner of her mouth.
"Mom is going to cook!"
"good!"
Zhao Yun'er put the prepared fish aside and started garnishing it with vegetables. Braised and steamed ones are easier, but making fish fillets requires some effort.
Zhao Yun'er cut the beans piece by piece. Fortunately, her knife skills have been good after so many years of practice. She has basically picked out the fish bones, so you don't have to be too careful when eating the beans.
As for the braised fish and steamed seabass, Zhao Yun'er had to pick out the fish maw and fish bones before eating them later, and then she dared to feed Doudou.
Otherwise, if it gets stuck, I don’t know if there is any way to get the fish bone out of the throat in this day and age.
Zhao Yuner also skinned several bullfrogs, cleaned them, and put them in basins.
When the fish fillets are ready, add some flour and knead them, and then start preparing to cook.
Bullfrog is easy to make and does not require too many ingredients to produce that delicious taste.
Then I made the braised fish, poured the oil into the pan, heated it up, and started frying it. When both sides were golden, I added water, put in the ginger, garlic, soy sauce, cooking wine and salt and simmered it together. The thick fragrance spreads.
When people in the countryside cook, they basically don’t put any oil in. They just add some salt and braise the fish. This kind of practice is really rare in the countryside.
A dish of braised fish only took ten minutes. While the rice was cooking in another pot, a steaming rack was also made and the seabass was steamed on it.
The last thing Zhao Yun'er made was fish fillets. She added some oil, put half a pot of water in and boiled it, and then put the fish fillets into the pot. Add a few slices of ginger and cover the pot.
The fish fillet is very thin and easy to cook. It will be cooked after a few minutes of cooking. When it comes out of the pot, the fish soup has turned milky white. It smells very fragrant and looks very appetizing.
Before taking it out of the pot, Zhao Yun'er grabbed a handful of chopped green onions and sprinkled them in. The aroma of the green onions blended together, making it smell better.
Looking at the several dishes cooked, Zhao Yuner felt very accomplished.
Not to mention in ancient times, even in the 21st century, it is definitely considered very rich.
"Doudou, Tianfu, ready to eat!"