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However, if you want this snake skin to be useful in the future, you must dispose of the snake skin that has just been removed as soon as possible. Pen % fun % Pavilion www.biquge.info

Jin San can cut the head of the snake and pull out the snake skin, but if he really asks him to deal with the snake skin, it will be really a little difficult for him.

Jin San can't deal with it, it doesn't mean that he won't deal with it, as long as he is a child who grew up in the mountains, he can still deal with animal fur, even if he hasn't done it before, he has seen the old man in the family deal with it.

Tough cortees such as snakeskin, although it is said that they are not handled often, Jin Mingyu still knows how to deal with them.

It's just that there are no tools here at this time, and the snakeskin can only be tied up from head to tail, and it must be tied very tightly, so that even if the snakeskin is ten and a half months old, as long as it is sealed, it is generally not likely to go out of shape.

Jin Mingyu disposed of the snakeskin, and then told Jin San to cut the snake in half from top to bottom first, anyway, as long as Jin San sent out the knife, it was normal to sharpen iron like mud.

It's still easy to cut a snake meat, since you're going to make snake soup, you have to cut the snake meat in half, and all of it is two or three centimeters long.

Today, Jin Mingyu is the chef, and everyone listens to him.

Jin Mingyu put all the snake meat into the prepared pot, then cleaned it again, explained to Hou Peng, and used a bucket to bring the mountain stream water to boil before eating.

Anyway, there is a cauldron, and there are thousands of materials all over the mountains, and after a few girls cleaned up the wild vegetables, they followed Jin Mingyan to pick up thousands of firewood.

Jin Mingjiang and the others went to find some larger stones, built a simple pot stove, and waited for boiling water to stew snake soup.

The rest of the chopping work is Jin San's.

Jin Mingyu instructed one by one, Jin San was carrying a knife to first a piece of wild boar leg meat, while Jin Mingyu himself was dealing with the two pheasants and rabbits.

When Jin San resisted the wild boar's leg to the creek.

Everyone is talking and laughing, and they are all busy with their own work.

Four girls were cleaning up wild vegetables and mushrooms upstream.

And Jin San's other two cousins were not far downstream, holding a dagger in their hands, cleaning up their prey.

Peel the skin, remove the internal organs, and then clean out the needed pieces of meat, and take the excess home and eat it during the New Year.

The two of them are surprisingly quick and seem to be very skilled.

Once the little animals are dealt with, the wolf needs to be dealt with as well.

This is the best time for wolf skins, and just this wolf skin is a huge harvest.

A piece of wolf skin made a small opening in the wolf's chin, and then it rushed straight to the base of the wolf's tail, and cut the fur of the limbs along the root.

After dealing with these, he grabbed the waist of the wild wolf with one hand, clenched it into a fist with the other hand, and rubbed the skin and flesh from the breach in the wolf skin, and then pulled the wolf skin, and the half-pulled wolf skin was separated from the wolf meat.

The same method is applied to the other side, so that it is easy to separate a whole piece of wolf skin from flesh and bones, except for the limbs and the head, which are still connected.

At this time, the part attached to the fur is cut off with a knife, and a complete wolf skin is processed and organized.

Then you can open the abdomen to remove all the internal organs, and then rinse them with stream water, and divide them according to the meat.

When dealing with wolf internal organs, you must pay attention to the fact that the wolf's heart is highly poisonous and must not be eaten.

In fact, the wolf's heart and dog's lungs are highly poisonous, otherwise, how can the world say "wolf's heart and dog's lungs"!

The internal organs of animals basically have an organ that contains toxins, but it is not as powerful as the wolf's heart and dog's lungs.

Moreover, if you eat these two kinds of organ poisoning, there is generally no antidote, that is, you will definitely die.

Peeling the skin and cleaning the internal organs, Jin Mingyu cut the meat and then classified it, and the two of them cooperated seamlessly.

There is not much work, everyone has cleaned up, among them, none of them have the fastest speed to clean up.

Jin San held the big wild boar's leg upside down in his hand, and then pulled it with a knife to open the pigskin, and then cut the wild boar's skin ring into a cross-section with a knife on the wild boar's calf, close to the pig's trotters, so that the upper and lower parts were completely isolated.

At this time, Jin San grabbed the wild boar's hooves with one hand, and held a knife in the other hand to cut the wild boar skin below several lengthwise.

Finally, he grabbed the boar's trotters with one hand, and grabbed a piece of boar skin with the other, and pulled it vigorously, and even the part of the fur skin separated the flesh and bones.

After a few hits, the wild boar that was still black and dirty turned into a lean pork after a while.

Jin San did this, and only his perverted wrist strength and hand strength could work.

Let's change the side, not to mention whether he can pull the wild boar skin, that is, fifty or sixty catties of wild boar legs, it is difficult to call it ordinary to carry it, not to mention that it can also pull off the wild boar skin.

Jin San divided five by two, and cleaned up a large wild boar leg.

Here, Jin San took a handful of wild boar thighs, sliced them first according to what Jin Mingyu said, and then cut them into thick pieces of meat like cigarette boxes.

At this time, you can use the equipment prepared by Jin Mingyu to process the wild boar meat that has been cut into pieces.

They have been prepared for a long time, and they have been on the grassland for a few years, and the guys they eat meat are much more complete than Jin San, and the things they use at home are just not ordinary.

Even the meat skewers used for barbecue are specially made, which are durable in the words of Jin Mingyu, and they are not embroidered or rotten, and they are more hygienic.

In order to barbecue, Jin Mingyu also specially developed a meat skewer made of metal.

Jin San took the bright meat skewer in his hand, not knowing where it was special.

It looks like a meat skewer that is not embroidered with steel, and the thickness is the same as a bicycle strip, but it feels a little heavier in the hand.

Jin San picked up a few pieces of meat, skewered them from the pointed end, and according to Jin Mingyu's instructions, four slices were worn on top of each one, and the meat skewer was also sharp when it was to be crossed, and it took almost no effort, and the meat piece the size of a cigarette box penetrated at once.

One wore five pieces on it, Jin San wore twenty strings of wild boar leg meat, and another twenty strings of wolf meat, and the rest of Jin Mingyu was kept for rabbit meat.

Jin Mingyu's side had already taken care of it, and it was put on a special steel fork, which completely supported the whole rabbit, and the limbs were fixed to the four brackets, and even the ribs were propped up with steel fibers.

In short, the limbs and spine of the rabbit, along with the belly, are pulled to a flat surface.

Entering the house is much more prepared than he and Hou Zhong, Jin San and the rabbit they roasted yesterday were roasted with branches.

As for the two pheasants, they still make that special dish, which is called chemical chicken.

As for the production of called Hua Chicken, it seems that it is not appetizing, and for the taste, Jin Mingyu said that waiting will definitely make Jin San lose his big teeth.

However, Jin San and Hou Zhong didn't believe it, they hadn't eaten it, as for the flower chicken he made?

It is very simple to make a chicken, the chicken does not pluck its feathers, and directly opens the abdomen to take out the internal organs, and after cleaning the internal organs, the abdomen of the chicken should be loaded with special condiments.

Then the opening is sewn with a needle and thread, and then another special material is required.

Silt, Jin Mingyu personally dug two large lumps of black silt in a puddle by the river.

Then put some salt and other ingredients in the mud, knead evenly, and evenly wrap the two hairy pheasants in it.

At this time, it is necessary to pay attention to the fact that the sludge has been sealed, and the gaps can no longer be seen on the outside.

Jin San and Hou Zhong looked at each other.

After that, Hou Zhong despised Jin San vigorously.

Jin San is also a god chef! Just with a little mud to make a flower chicken, although yesterday Yao ate very well, but today Yao and Jin Mingyu compared, but Jin Sanbi went to the Pacific Ocean.

A few of them were busy handling the prey, and the others had already made preliminary preparations, and the pots and stoves and firewood over there were also ready.

Everything is ready, even the stove in Jinmingjiang has been built, and the mountain stream water has begun to boil.

Although the flowing water in the mountains looks crystal clear and even tastes sweet, there may be some insects living in it.

Bi Jing, Lu Yao flows through the mountains for more than a few miles, and it is normal to drop something in it.

I don't know how Jin Mingjiang and the three of them did it, one stove, a series of several stoves, so that one fire, can burn several pots at the same time.

And Jin Mingyu was even more exaggerated, he took out a large pot from the horseback, opened the lid of the pot, and the large pot was covered with a small pot, and took out five or six pots one after another.

Anyway, it's no problem to boil a bucket of water, and even the lid of the pot is ready, I really don't know how they got so many special cooking utensils.

In Jin Mingjiang's words: In order to eat anything from Brother Mingyu, everything can be designed, and these things are all designed and manufactured by Jin Mingyu.

On this chain of cauldrons, overlapping and placing is about the size of a pot, I have to say that Jin Mingyu's design in this area is practical, and convenient, very suitable for wild food.

Of course, Jin Mingyu also explained that in the few years he was on the grassland, he wandered around a lot, there was no pot, and eating was a problem, which was all forced.

The firewood is also hot, and when Jin San and Jin Mingyu packed up their things, a large pot of mountain stream water was already boiling.

After the water boiled, Jin Mingyu put all the meat skewers in boiling water, and finally cleaned the tableware, Jin Mingjiang set up a burning frame in the place where Jin Mingyu put two bags of silt pheasants, lit a fire, and the two semi-finished products were called chemical chickens, and they were burned in the fire.

Wild barbecue, naturally can not be charcoal grilling, fire-grilled game, if the technology is sophisticated, roasted not only with a smoky fragrance, but also eat the outside is also charred and tender inside, the taste is also a must.

Speaking of barbecue, Jin Mingyu is naturally also a good hand, and it looks like it, very similar to that.

Jin San and Hou Zhong are also veterans, and Sun Miaoran and their daughters have really never done this thing themselves.

I used to eat barbecue, and that was also the kind of charcoal grilled that I did at home on the street, a small string for five cents, and a large string for a dollar.

Do it yourself, have enough food and clothing, this is Wei Jin's instructions.

These good young people naturally make their own food.

Besides, to be able to experience the taste of barbecue in the wild, even if the barbecued meat really can't be swallowed, the heart is happy.

Besides, going out and talking to friends about the barbecue is also a kind of bragging capital and a beautiful experience.

However, the premise of this experience is that it is best not to run into wolves and herds of wild boars.

Fortunately, Sun Miaoran and Bai Yu have been helping at home for a few months, and they also know a little about barbecue, so that Jin San will be liberated and can bake some of what he wants to eat.

The thousands of firewood they picked up were all thousands of pine techniques, and there was a smell of rosin lingering when they were burned, even the roasted meat, and there was also a smell of pine, and even the greasy smell could dilute a lot.

Anyway, the barbecue grill is big enough, everyone is gathered in a group, just to keep warm, and it feels more refreshing to eat barbecue in this winter.

However, this is easier said than done.

Jin San, Jin Mingyu, and Hou Zhongsan were roasted in a decent manner, and after a while, the oil on the roasted meat was bubbling out.

Then apply a layer of special oil for burning, and the fragrance will drift out along the smoke, and the saliva of the greedy people will drip out.

Don't go into the grill well, but turn around and look at your virgin barbecue work, half raw, half cooked, the raw place is still fresh meat, and the cooked part is burnt.

is also a set up a fire, and it is baked into a golden sè at home, and Li Huilan and Zhang Xiaomin are baked with black paste.

The aroma of baking at home is wafting, and the saliva is flowing when they smell it, but what they roast is burnt and smokes into their appetite.

The first so-called trial hand meat skewer is estimated to be eaten to death when grilled.

In the end, Hou Zhong looked at the so-called meat skewers that Li Huilan and they baked, and was fiercely ridiculed by his big mouth.

If one string doesn't work, let's have another one, anyway, we have a lot of meat skewers, looking at the three into the house, the grilled golden sè meat skewers, ticking and dripping with bright oil, and the slander of himself is really about to be like a river.

Even Sun Miaoran and Bai Yu were roasted well, Zhang Xiaomin and Li Huilan, who entered as strong women, glanced at Hou Zhong at the same time and began to roast the second skewer of barbecue.

For the sake of his own happiness at night, Hou Zhong had to start instructing them.

At this time, they roasted much better, turned evenly, and the fire was evenly proportioned, although the roast was still a little unsatisfactory.

Overall, I can repair some of the fragrance, and I can finally eat it with my nose.

No matter how unpalatable the food you make, it still tastes delicious when you eat it yourself.

Jin San, these young people, are talking and laughing, and happily roasting meat.

On the one hand, Jin Mingyu actually collected the pine charcoal that had just cooled down, and built a charcoal stove, on which a piece of iron was smelted, and oil was put on it, and an iron plate was actually made on it.

Along the way, the crowd picked a lot of wild vegetables, wild mushrooms and the like have not been eaten, at this time used to engage in teppanyaki, pure and unfortunate things, it tastes good.

In this line of entry, Jin Mingyu's craftsmanship is good, everyone says that this girl has the charm of a housewife and a man, and she makes a good dish, and whoever she marries enjoys the blessing of the mouth.