"Xiao Li, where did you get this wild boar?"

I noticed that there was an energy inside this ingredient that was different from ordinary ingredients, and it was not so obvious when dealing with pig blood and marinated pork in front, but when I chopped the pork bones, the energy that was different from ordinary ingredients became more and more obvious.

Zhao Youqian didn't have much feeling when dealing with the ingredients that Li Luo got from the Hokage World before, although he already felt a little different energy, and he didn't have such a clear sense today.

"This wild boar?"

Hearing Zhao Youqian's inquiry, Li Luo thought for a moment.

"It looks like it's close to the training ground... I heard Mr. Kai say, it seems to be called the Forest of Death..."

Hearing this somewhat impressive name, Zhao Youqian nodded.

He said, according to the fact that many animals in the Hokage World also have chakra, how can it be that the ingredients are not special at all.

"No wonder... It seems that Xiao Li, you are in luck! ”

"The dishes made by these ingredients are estimated to allow you to cultivate chakra and recover faster, which is better than ordinary ingredients!"

Zhao Youqian is also the first time to come into contact with the Hokage ingredient with such obvious energy, and it is difficult to say what the situation will be.

"Wait until you're done eating and see what changes, remember to tell me and I'll adjust or change the recipe."

didn't expect Zhao Youqian to say this, Li Luo nodded quickly.

"I got the store manager!"

casually reminded such a sentence, the pork bones in Zhao Youqian's hand also began to boil, blanch, cooking wine, green onion and ginger, and then remove the foam, if it is placed in a general soup pot to continue to boil, it will take at least an hour to complete.

This kind of time that can be prepared in advance at ordinary times is definitely not possible today, so Zhao Youqian directly took out the pressure cooker, this kind of pot uses pressure to make the food soft and rotten faster, and it can also speed up the production of soup, and the taste will hardly be much different from that of boiling for a long time.

Especially for making foods such as bone broth or beef tendon, it is more convenient for Zhao Youqian to habitually use a pressure cooker.

When the bones are put in, the valve of the pressure cooker begins to make a 'puff puff' sound, turn the heat to medium-low heat, and simmer for half an hour, which is almost the same as the base soup for killing pigs.

Generally speaking, ten minutes in a pressure cooker is about twenty-five minutes in a normal pot, so half an hour of simmering can almost make the flavor of the bone broth blend into the soup.

After all, the ingredients used in the pig-killing dishes are quite greasy, and Zhao Youqian doesn't want to make such a thick bone broth, even if there is a greasy artifact Northeast sauerkraut to add, it is best to use clear soup as the main one.

The bone broth is boiling on this side, and the white meat that is indispensable in the pig-killing dish on the other side is also about to be processed.

Specially left a row of pork belly in the best 'belly meat', this is close to the part of the chop, there is not so much fat, the ratio of fat and lean and skin gum are the best in the pork belly, use this to make white meat, it's really a bit of a waste, but it's all a meal anyway.

And the wild boar that Xiao Li got is quite big, so it's not a pity to use such a good thing.

The best five-flower belly association meat, the skin can't go, so if it wasn't for the system to directly help remove the hair, it would take Zhao Youqian a lot of time to pluck the hair at this step, which also made him a little comforted by the cost of the hundred points, at least not too much waste.

Because it is made of white meat, different from making back to the pot meat, the meat skin can not be burned or burned in a pot, otherwise no matter how it is stewed, the taste of the pork skin will be extraordinarily tough, which is also the place to pay special attention to when making dishes such as garlic white meat.

Because it is fresh meat, there is no need to blanch, add green onion and ginger, cooking wine, star anise, cinnamon, and peppercorns directly to the boiling water, and remove the blood foam that will appear on the surface after the water is boiled.

At this time, because several pots began to grunt at the same time, the entire Zhutian Pavilion was filled with a layer of white mist, and there were still a few bowls of cold powder left without moving, Hong Qigong, smelled the aroma of pork in the air, and Harazi really couldn't help but flow down.

Not to mention Hong Qigong, even Li Luo couldn't help but keep glancing at Zhao Youqian's kitchen.

And Zhao Youqian, who is cooking, will not care about them, the white meat is directly turned on low heat when it is cooked, and it will be almost half an hour, and then it will be soaked in the broth until the temperature drops, and then it will be cooled, which is also the way to preserve the gravy in the meat.

Now Zhao Youqian is about to deal with the real soul of the pig-killing dish, the Northeast sauerkraut!

Speaking of which, if this thing is not specially made in Yaozhou Restaurant, it will basically not be prepared, which is also related to the fact that Yaozhou is too extensive, and the Northeast sauerkraut basically must be made with heavy oil and heavy meat soup, in addition to the perennial low temperature in the north of Yaozhou, it is difficult for people in the south to get used to eating such a thick and greasy diet every day.

Therefore, even if Yuanyue equipped Zhao Youqian with a lot of Yaozhou-specific ingredients, there is no Northeast pickled cabbage, which is not very acceptable to the Dongying people.

Of course, Zhao Youqian naturally has his solution, the system mall!

This function, which has been idle for a long time, was finally used by him once, but a vat of pickled sauerkraut actually cost him two hundred points, and Zhao Youqian also twitched a little.

It's just that he didn't have no harvest, at least when he harvested this vat of pickled sauerkraut, he also got a sauerkraut vat that had been raised well enough.

This thing is the same as the pickle jar in Sichuan Province, it must be pickled often to grow it slowly, Zhao Youqian saw that the mall bought sauerkraut and actually gave it away, so he simply gritted his teeth and bought a sauerkraut.

It's like spending 200 points to buy a sauerkraut jar, and the sauerkraut can be pickled by itself in the future.

I have to say that the sauerkraut produced by the system is indeed of excellent quality, not to mention the best cabbage in the Northeast, and the stalks have been pickled to a little transparent, and the leaves are still a little yellow and green.

This appearance indicates that the sauerkraut is pickled in the right heat.

A tempting sour smell wafted out from the sauerkraut jar, and Zhao Youqian didn't expect that this smell alone would make his mouth flutter.

I took out three Chinese cabbages in a row, even if it has shrunk a lot because of pickling, it is enough to eat for one meal.

First, wash the sauerkraut slightly with clean water, then open the sauerkraut in four, cut it into thin strips, and squeeze out some of the excess sauerkraut juice by hand.

There is no need to squeeze too dry, this step is also to make the sauerkraut have a better taste when it is stewed in the pot, and it will not make the soup too sour.

The sauerkraut balls squeezed and kneaded by hand are placed in a large bowl.

Zhao Youqian looked around, and then took out some dried shrimp and dried oysters from the dry goods, and the rest of the famous pig-killing dish in the Northeast here was only assembled...