After the ingredients were processed, Zhao Youqian also simply taught Shi Qingxuan one or two cooking techniques that could be used, although it was not something that ordinary people could master, but for Shi Qingxuan, who had good martial arts, it was just a small skill that could be mastered quickly after understanding the theory.

It's just that no one has always used these tips and martial arts to cook.

This made Shi Qingxuan feel more and more enlightened the more he listened, and the surprise that these things would be so simple to put it bluntly.

Unusually, after Zhao Youqian finished processing the pheasants and the bamboo rats in the back, he did not deal with them directly, but took some steps recorded in the primary rituals, and after performing a few ancient rituals, he began to process the ingredients.

Not only these meats, but even the bamboo sunflowers, mushrooms and other ingredients in the back, he did so before he started to do it.

It made Shang Xiuxun see it vaguely, but she seemed to notice something, after Zhao Youqian did this, those ingredients seemed to have indescribable changes, but that change did not change the structure of the ingredients at all, and even the taste.

This made Shang Xiuxun even more puzzled, could it be that when Zhao Youqian was traveling here, he realized something new?

On the contrary, Shi Qingxuan thought that Zhao Youqian's cooking had always been such a process, and he didn't think it was strange, but he was more sure that Zhao Youqian's origin must be very ancient.

Because she even saw some of the source of Confucian inheritance from Zhao Youqian's actions, some things from the Zhou ritual sacrifice.

If the inheritance is not old enough, it is impossible to understand these things at all, and even Shi Qingxuan may not recognize it if she hadn't explained some Confucian things when Shi Zhixuan taught the basics back then.

As for why Shi Zhixuan, a person from the Demon Gate, would have the secrets of Confucian inheritance, this will have to be said separately...

Anyway, Shi Qingxuan is becoming more and more curious about Zhao Youqian's life experience, but at this time, Zhao Youqian has also begun to cook mountain delicacies.

As a classification of soups, this stewed dish is not complicated and can even be described as simple.

"Mushrooms can't be cleaned directly with water, ordinary people wipe them with a damp silk cloth, and for those of us who are martial arts, use a bamboo knife to remove those places that are stained with mud, and scrape off the contaminated parts of the mushrooms, and then use true qi to dust up and down a few times."

Zhao Youqian is also explaining his own methods while making it, but the kitchen of Youlin Xiaozhu is also quite ancient, except for a stove, the pots and pans inside are just a copper and iron mixed stove.

This is not pure iron, but also a copper-mixed stove that emerged within the limitations of today's iron ore and smelting era.

is also mixed with copper, so cooking food, if it is not done well enough, it will really bring some metallic taste, Zhao Youqian quickly saw this problem, but it is not impossible to solve.

The temperature is high enough, and the temperature of the ordinary wood fire is difficult to reach the level he needs, but fortunately, Shi Qingxuan also has some charcoal for heating here, so he will use it, and the firepower will be enough.

In the gap, he found some spices that could be used in various places in this valley, wild ginger, wild onions, etc., but he didn't need too much, the most important thing was garlic, Zhao Youqian actually found some here, but let him have usable ingredients for his other two dishes.

Seeing Zhao Youqian's figure disappear suddenly, and a bunch of ingredients appeared, Shi Qingxuan was also quite curious, she didn't know how Zhao Youqian could distinguish these things.

After all, even if she has studied medicine for many years, sometimes she may not be able to distinguish clearly, how can she see these ingredients mixed in the grass, it takes many years of hard work to do.

But Zhao Youqian's age is very young.

For the time being, he was not interested in dealing with Shi Qingxuan, so Zhao Youqian had already started to process all kinds of ingredients, and waited until the ingredients were cleaned and cut.

The stove, which had been heated for a long time, finally reached the temperature that Zhao Youqian wanted.

When the chicken fat taken from the pheasant's belly is put into the pot, the whole pot suddenly rises with a 'zizi' sound.

Immediately, the ash smoke suddenly came out, and the yellow and clear chicken fat quickly turned into transparent grease, moistening the bottom of the pot with a layer of oily color.

Wild ginger and wild onion in the pot, wait until the aroma comes out, especially after the wild ginger is sliced, it is fried by the chicken fat until it appears browned, and at this time, directly put several mushrooms into it and stir-fry first.

"Most mushrooms have a grassy and earthy smell, which is taken away by the steaming flames and water vapor after being fried in oil and properly cooked with some alcohol."

"If you really don't like the smell of meat, using meat oil to make these vegetarian dishes is also a way to maintain the nutritional balance of your body."

Turning his head to tell Shi Qingxuan about the reason and process of making such a dish, Zhao Youqian's hand did not stop, stir-fried a few times, and the water quickly came out when it came into contact with the high temperature, and even after the mushrooms that evaporated the mud and took away, he put the pheasants cut into small pieces and fried them together.

"At this time, put the chicken in, on the one hand, release more chicken fat, on the other hand, also fry part of the mushrooms and chicken water, so that the flavors of the two blend with each other in this stir-frying process, and then add water to smolder for a while, it is an excellent mushroom chicken soup!"

"But since it's a stew, the natural soup can't be too much, and when the juice is finally collected, the mushroom of bamboo sunflower is added to raise the taste of the mushroom to the highest, and it also lowers the meat of the chicken fat again."

"Presumably even you should be able to accept such a mountain stew..."

Zhao Youqian not only did it quickly, but also explained it very carefully, because the temperature of the heated pot was extremely high, and the few steps in his mouth were also achieved quite quickly.

After a while, the clear stream was already in the pot, and all that was left was to wait.

However, it is obvious that Zhao Youqian will not wait quietly, not to mention that there are bamboo rats that have not been processed, even the internal organs of pheasants are delicious that cannot be discarded.

After taking some flour, the chicken intestines, and after the internal organs are contaminated, they are repeatedly rinsed with water, and even the chicken intestines are turned over to remove excess debris and oil, and then the internal organs are thrown into a small clay pot with boiling water.

Only some wild onions, wild ginger and wine are added to remove the smell, and the chicken intestines, chicken hearts, and chicken kidneys are cooked in white water.

When Zhao Youqian fished out the chicken internal organs, Shi Qingxuan's rather clever nose sniffed it gently.

She was surprised to find that the annoying smell of the fishy smell had become extraordinarily rare, and it was not at all the feeling of a strong bloody taste after ordinary cooking.

For the first time, she was really interested in Zhao Youqian's craftsmanship!