The master of the cooking class was sharpening his knives, and Meng Chuan was not idle, and instructed a private to prepare several large basins to collect the blood of the donkey.

In Meng Chuan's words, this donkey is not only delicious meat, but also blood is a great tonic, in fact, in terms of medicinal value, donkey blood is indeed very useful, especially for diseases such as arthritis and gout.

For soldiers, things that can treat arthritis and gout are particularly good things, because soldiers are active and usually carry a lot of weight, and the joints of the body must be damaged, but they can't see it when they are young.

Wait for a few more years to know, those old non-commissioned officers, there are few joints that don't hurt, so while they are still healthy, then make up more.

Although they don't kill livestock much by themselves now, they are slaughtered in the slaughterhouse and then pulled to the grassroots units, but their skills in slaughtering livestock are still there, besides, the cooking soldiers are also soldiers, how can they not even know the most basic skills.

The job of slaughtering livestock, on the surface, it looks like a white knife goes in, and a red knife comes out, but in fact it is not so simple, this is definitely a technical job, and the leader of the cooking squad did not want Meng Chuan to do it, in his eyes, maybe Meng Chuan can cook, but he may not necessarily slaughter livestock, especially large livestock, once this kind of livestock struggles, three or five soldiers can't hold it.

Besides, these knives are so sharp, if they accidentally cut him, then the matter will be a big deal.

Although Duan You also knew that Meng Chuan was very powerful, whether it was in combat, or in the use of firearms and knives, or even in fighting the enemy, he did not have as much experience as him.

However, fighting and slaughtering livestock are two different things after all, so Duan You still pulled Meng Chuan back two steps and made room for the master.

The onlookers were all soldiers, so there was no thing to avoid, and the cooking squad leader did not hesitate, Lili Suosuo finished his work and put the freshest donkey meat in front of Meng Chuan, "Chief, these are the freshest ingredients, what are you going to do?" ”

Meng Chuan thought for a while, and immediately said: "The donkey belly meat is naturally cut white, this part is the essence of the donkey, adding too much sauce to the taste, but it will destroy this ingredient." ”

Of course Duan You has no opinion, not to mention that Meng Chuan has to make it into a white cut, even if it is the raw meat in Meng Chuan's hands, if he wants to let himself eat it, he must have nothing to say, because he has never eaten an unpalatable meal here in Meng Chuan.

However, the cooking squad leader gave a different opinion, "Chief, the white cut meat can naturally ensure the original taste, but I have to remind you that the original taste of donkey meat is not as good as you imagined. ”

Meng Chuan smiled, "Comrade squad leader, don't worry about this, since I said white cut, there is naturally a way to make it delicious, but I still have to trouble you, wait until the donkey bones are removed, and then cleaned, I am going to use these to stew sauce bone sticks." ”

"In addition, these intestines, as well as internal organs, are also cleaned, and I will stir-fry one later, and then I will mix one cold."

As for the donkey skin, don't throw it, the most valuable thing on the donkey is this thing, and when I have time later, I will make the donkey skin into ejiao, and put it in the infirmary when the time comes, and replenish the bodies of those wounded soldiers.

When the squad leader heard this, he had a great change in his opinion of Meng Chuan, but he really didn't expect this leader to think about the soldiers everywhere, "Yes, chief, I will arrange someone to do it immediately." ”

Here Meng Chuan is about to start making it officially, the fresher the meat, the better, so this large piece of donkey belly meat must not be put aside and eaten at the next meal, otherwise it will be really too wasteful.

However, if you want to make white cut meat, what the cooking squad leader said is indeed right, this kind of large livestock, if it is not done well, it is really not delicious, so Meng Chuan's first step is to remove the fish.

Here Meng Chuan did not rush to blanch the water first, but soaked the donkey meat in cold water for a while, soaked some blood water first, and then blanched it, so that the fishy effect would be a little better, not to mention, and it could also make the meat more firm.

Usually we use ginger or wine to remove the fishy (generally cooking wine, in fact, beer white wine and rice wine and other wines can also be used, and the taste of beer white wine and rice wine will be better.) ）

However, there is only cooking wine in the army, so Meng Chuan will put more cooking wine here to remove the fish, but Meng Chuan also has to add something, which is also a good ingredient to remove the fish, that is, tea.

Some people may think that the meat boiled with tea will not be astringent, this is mainly to see the quantity, Meng Chuan only put a little tea to increase the aroma of some tea, and did not say that he wanted to make this donkey meat into a tea flavor.

In addition, I am putting some baking soda, shredded ginger and the like, this fishy effect is very good, as for other spices, Meng Chuan will not put them first, this is just blanching, and it has not yet begun to be officially cooked.

Blanching doesn't take long, two minutes is enough.

Then take out the boiled half-cooked donkey meat, put it in the pot, add pepper, star anise, ginger slices, vanilla, white cardamom, if there is chicken soup or bone broth, put in the chicken broth or bone broth, if not, add water, boil over high heat and simmer for two hours, and the white cut donkey belly is almost done.

This white-cut donkey belly is umami, but many people are still not used to eating it, especially northerners, who think that the meat from the sauce will be delicious.

So here Meng Chuan is also preparing a plate of sauce for everyone to dip and eat.

Meng Chuan likes to eat spicy, whether it is sour and spicy, spicy, or spicy, he likes to eat, of course, there are many people who may not like to eat spicy sauces, but if it is accompanied by meat, Meng Chuan personally thinks that it is still spicy and delicious, especially sour and hot will be more delicious.

Just like eating dumplings, some people simply like to use vinegar as a sauce, such as seafood, and some people are afraid of ruining the umami taste, so they only use sweet soy sauce as a sauce.

However, if you go with meat, you may have other flavors of sauce, but most people will still focus on spicy flavor.

Then here Meng Chuan is making a chutney sauce, find a plate, put oil consumption, sesame paste, peanut butter, garlic foam, ginger shreds, green onion foam, balsamic vinegar, soy sauce, chicken essence, sugar, pepper oil, Pixian bean paste, pepper, chili powder, and finally put a little salt, heat the oil pot, and when the oil temperature is eight minutes hot, pour in boiling oil, and finally sprinkle white sesame seeds, this chutney sauce is completed.

There was tender donkey meat boiling in the pot, and here Meng Chuan fried the hot and sour sauce again, especially the moment when the hot oil went down, the fragrance rushed out directly with the heat, and the fragrance could really attract the dead.

It's not just Duan You who swallows his saliva here, the political commissar and Director Li who watched Meng Chuan cook didn't have a big appetite, not to mention, Director Meng really has a hand in cooking.