The three of them searched in the woods......

With Liu Mang's guidance, after spending more than an hour, Wuyan and Wang Bo used their clothes to fill a big bag of all kinds of mushrooms. Pen & Fun & Pavilion www.biquge.info

"Boss, there are so many mushrooms, can you have another shabu-shabu tonight?". Five-eyed said happily.

As soon as he remembered the shabu-shabu made by Liu Mang last time, his saliva couldn't stop flowing out.

"Hot pot is fine, but where do you go to find the dipping sauce? A little rock salt alone can't taste good. ”

"Just have food, why do you care so much? Will Master Liu Mang's craftsmanship be bad?" Wang Bo pouted.

Liu Mang has been completely deified in his heart. Wang Bo felt that even if he was thrown into the desert, as long as he followed Liu Mang, he would still be able to eat delicious food.

"Although there is no dipping sauce for the hot pot, I cook a pot of mixed lung soup, and you can eat it with mushrooms. Liu Mang said as he picked and chose from the grass, and pinched off some wild onions to make seasoning.

Back at the camp, Liu Mang instructed Wuyan to raise the fire, and put the big iron pot distributed by the program team on the rack. Finally, add water and the wild boar bone sticks left over from last night's meat removal to the pot and boil over high heat.

"Boss, is it right to keep boiling like this?" asked Wuyan as he stuffed a bundle of firewood into the bottom of the pot.

"That's right, bring to a boil on a high heat, simmer over low heat. Just like making old fire soup, you must force out the essence of wild boar bones. Liu Mang nodded.

"Okay!" Five Eyes replied, and took care of the fire with Wang Bo.

Liu Mang took out the leftover pork belly, pig intestines, pig lungs, pig livers and other pigs left yesterday.

These pigs were meant to be thrown away. In his opinion, after obtaining enough meat, these pig offal are dispensable.

But Liu Mang insisted on staying, and cleaned it, passed a burst of water, sprinkled with some salt for pickling, to prevent the taste.

Mixed lung soup is a modified version of the traditional Chinese beef offal soup, which is a snack made from pork bones and supplemented by a variety of pork water.

The practice varies from country to country, only in terms of excipients. It is more popular in the northern regions than in the south, and is more popular in autumn and winter than in spring and summer, mainly as a breakfast and late night snack.

Wuyan and Wang Bo were afraid that the fire was not big enough, so they not only stuffed firewood under the pot, but also fanned the wind with their clothes.

The temperature of the flame soon boiled the water in the pot, the soup in the pot boiled, and the water gradually changed from clear to milky white.

"Well, the soup has turned white, you can turn the heat to low. Liu Mang stepped forward to take a look, stirred it with a wooden stick again, and said.

"Master Liu Mang, how long does it take to cook?" Wang Bo asked.

"It's about four or five hours to cook, this dish is all about the heat, and the time is too short to taste good. Liu Mang glanced at Wuyan and Wang Bo, and almost laughed.

Now the five eyes and Wang Bo's faces are white and black, like a big flower face singing.

The first thing to go into the pot is the pork belly and pork intestines. These two ingredients have a tough texture and are also the most important to heat.

Unconsciously, Liu Mang's participation turned this show, which was originally based on survival and adventure, into a complete food show.

Many viewers who watched the show came for Liu Mang. Everyone is looking forward to each episode, looking forward to what kind of dishes Liu Mang can make with simple ingredients in the show.

This can also be seen from the program team's attention to Liu Mang.

In the beginning, the videographer mainly photographed Angus and the stars. In the last two episodes, the program team has specially added a person to film Liu Mang's cooking process.

This made Liu Mang very unaccustomed to it, and he always had a feeling of being peeped at.

The soup in the pot was boiled for more than an hour, and after the pork belly and pork intestines were soft, Liu Mang immediately added the pig lungs.

In Chinese cooking, a chef who can handle pork lungs well is considered a good cook.

Because pig lungs are the dirtiest part of the pig's body, even dirtier than pig intestines. Most butchers dispose of pig lungs and throw them away or feed them to dogs.

Diners also rarely dispose of pork lungs at home, which is troublesome and dirty. Because the pig's lungs are spongy, during the growth of the pig, it absorbs too much dirt, and if it is not treated properly, the fishy smell is simply unbearable.

Liu Mang's method of handling pig lungs is very special, he took out the pig lungs and tied a tree vine, found a place in the small river where the water is fast and the water is clear, and then threw the pig lungs inside, which are still washed by the flowing water.

In this way, the constantly flowing river water takes away a lot of dust and dirt from the pig's lungs.

Then cut the washed pork lungs into small pieces, stir-fry them in a pan without adding oil, and use the fire to force out the remaining dirt. Then add water and boil for a while, and finally wash again under running water.

The pork lungs processed in this way are clean and white, and after absorbing the soup, the texture will become like fried tofu, tender and soft.

When the pork lungs were almost stewed and Liu Mang was ready to put in the last pork liver and loin, Staver and the others returned.

This time their harvest was not bad, and each team member carried a lot of fish on their shoulders. Some of the fish are quite large, a foot or two long.

"Master Liu Mang, what are you eating today?" Lin An walked over and glanced into the pot: "Do you still eat the wild boar from yesterday?"

"No, we found a lot of mushrooms, which should be enough. ”

"Mr. Liu Mang, this is for you. Staver put down the two big fish on his shoulder: "I had a lot of fun with yesterday's wild boar, and today I'm going to treat you to fish." ”

"Thank you very much, Mr. Staver. Liu Mang kicked the fish under his feet: "This fish is called Zheluo salmon, it has few spines and thin scales, and the meat is fat, whether it is used for barbecue or stew, it is very delicious." ”

"I want to roast it too. Staver laughed: "Mr. Liu Mang, you can also try my craft later." ”

"No problem. Liu Mang smiled: "Little Wu, clean up the fish that Mr. Staver gave us, and slice the soup and eat it later." ”

Staver led his team towards his camp to prepare the fish on the fire, while Liu Mang poured the sliced pork loin and liver into the soup.

Pork liver and pork loin are two ingredients that are fresh and tender, so you can't stew them for too long, just blanch them a little.

Together, there are all kinds of wild mushrooms. Wild mushrooms contain a lot of umami, which can make this pot of soup more delicious.

Finally, add salt to taste, and sprinkle a handful of finely chopped wild green onions to enhance the flavor, this pot is steaming and full of affection for the mixed lung soup.