It took about half an hour for Liu Mang and Wuyan to tie up the smoked sausage with straw rope and finish processing. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Angus praised Liu Mang's approach. Because this method processes some parts of the pig body that are difficult to handle, such as the head and neck, and there is no waste at all.

Next, Liu Mang asked Wuyan and Wang Bo to raise the fire and heat the stone slab.

The large cutlets are marinated in persimmon juice and mountain pepper to ensure that they are tender and tender. In addition to the steaks, the pork tongue is also cut into thin slices and grilled together.

Liu Mang lifted the cleaned pork belly to the stream, tied one end tightly with tiny vines, then poured water into the other end, and added the chopped pork and mountain pepper.

This is the secret of cooking soup without a pot. When the pork belly is heated in the fire, the delicious flavor inside is tightly locked in and turned into a bag of delicious soup.

Liu Mang's knowledge of this method is due to the book "Tune Ding Ji" handed to him by Bu Yu, a book that successive chefs have painstakingly written, which records a variety of cooking techniques.

This method of making soup with pork belly came from the Orqen people, a nomadic people living in the snowy plains of northeastern China.

In the case that it is not convenient to carry the pots and pans, you can boil the stomach pouch of the captured prey with water, and you can drink the steaming soup in the cold snow.

"So that's it!" Angus was surprised to see Liu Mang walking back with a stomach pouch filled with water: "Mr. Chef, is this also the method you came up with?"

"No, Mr. Angus. Liu Mang smiled and shook his head: "A long time ago, my predecessors figured out the skills of cooking in a simple environment, and this is just one of them. ”

"Oh, amazing Chinese cooking!" Angus sighed, winking at Liu Mang, "If you're willing to teach me a few hands, I'd be happy to share some of my survival tips with you." ”

"No problem! Mr. Angus. Liu Mang laughed.

"Master Liu Mang, this slate is ready. Squatting aside, Wang Bo wanted to test the temperature with his hands.

"Be careful!" Liu Mang brushed aside Wang Bo's arm, and then made a similar action on top of the stone slab: "Well, it's okay." Let's call everyone over for dinner. ”

Liu Mang first picked up the coals under the stone slab, dug a small pit in the sand under the coals, and put the pork belly filled with clear water into it. It is then covered with a thin layer of sand and finally the coals are moved to their original positions.

After doing all this, Liu Mang then used a dagger to pick out a piece of wild boar fat that had been prepared a long time ago, and rubbed it on the hot stone slab.

As soon as the fat of the wild boar touches the hot slate, it immediately makes a 'squeak' sound, and a large amount of fat is separated from the meat after being heated and tormented.

After the slate was soaked in grease and light smoke was rising, Liu Mang immediately discharged large pieces of cut meat.

"Master Liu Mang, I didn't expect to be able to eat barbecue in this situation!" Everyone came over and sat down around the bonfire.

"It's a pity that there is no pot and no seasoning, otherwise the whole banquet of the Manchu Han can be made for you. Five-eyed smiled, and picked up a few pieces of sliced pork tongue from the leaves on the side and placed them on the stone slab.

The temperature of the slate rises higher and higher, and the smell of mountain pepper mixed with the aroma of meat wafts out in bursts.

"It's really his grandma's fragrance!" Wang Bo swallowed his saliva and praised.

After eating a meal of fish yesterday and a compressed biscuit this morning, Wang Bodu already felt that his whole body was about to be hollowed out, and he urgently needed some food to replenish his energy.

"Actor, pay attention to your words, it's time to make a show. Andy reminded.

"It's fragrant! what's this!" Wang Bo smiled disappreciatively, and used a dagger to help Liu Mang turn over the meat steak.

"Here, one person will divide the order, dip it in this sauce, it will taste better. Liu Mang picked the crushed persimmon sauce in the lid of the kettle and put it on the leaves that everyone was holding.

"Sweet and sour, like blueberry jam, very much to my taste. Yang Yan dipped his finger in his mouth and sucked it, then stretched out his tongue and licked it around his lips.

This subtle action made the heart of the five eyes sitting next to him feel hot.

"Alright, let's go. Liu Mang pinched the dagger, put the grilled steak aside, and then placed the fresh steak in the center of the slate.

Wang Bo tied up a piece with a dagger, dipped it in the sauce, and immediately put it into his mouth: "Well, it's very tender and fragrant!"

Fresh wild boar meat has been browned after roasting, and the fatty-lean texture brings a plump taste.

Chewing gently, the slightly choking spicy sensation of mountain pepper stimulates the taste buds and releases the desire to swallow.

Although there is no salt taste, the persimmon sauce on it adds a sweet taste to the otherwise tasteless barbecue, and at the same time, it also disintegrates the oiliness of the meat, which is very refreshing.

"Delicious! delicious!" Wang Bo swallowed a slice of wild boar meat in a few bites, and then tied up another piece.

"Yanyan, this is for you, eat this first. Five-eyed pleasing picked up a thinly sliced piece of pork tongue that had been slightly curled up, dipped it in the sauce and sent it to Yang Yan's mouth.

Yang Yan was stunned for a moment, then opened his mouth and bit down: "Wow!

In addition to being tender and juicy, the pork tongue in the mouth has a hint of crispiness. The teeth just fit lightly, and immediately pop open between the teeth, and the sweet and sour persimmon sauce is really fascinating.

"Mr. Chef, it's hard to imagine that such a delicacy could be made in such a humble environment. Angus also praised sincerely: "If you do a show of "Wilderness Chef", it will definitely have better ratings than my "Wilderness Survival". ”

"Not being limited to ingredients and the environment has always been our Chinese chef's forte. Liu Mang smiled shyly: "The real delicacy is still here, Mr. Angus." ”

After Liu Mang finished speaking, he took a branch beside him, picked up the coals under the stone slab, and took out the wild boar's belly that began to be buried under the sand.

After being roasted over a charcoal fire, the wild boar's belly has changed color, from snow-white to pale yellow. The texture has changed from soft to firm, and the volume seems to have expanded a little.

"Bring all the cups of water you have with you, and drink a bowl of steaming soup, and your body will be much warmer. Liu Mang said.

Everyone poured out the water from their cups and rushed to pass it over.

Liu Mang grabbed a handful of hay, wiped off the mud and sand on it, and then used a dagger to make a small opening in the top of the pork belly. Finally, he carefully lifted it upside down and squeezed it lightly with his hand, and a steaming stream of soup poured down from the hole and fell into the water glass.