The baleen whale's flesh is plump and bright red, and looks similar to pork, but the meat is very cold and must be cooked with baleen before eating.

Huo Chi thought about it for a while, and then came up with something to do tonight. He first took out the baleen whale's baleen whales, cleaned them and cut them into long sections.

The baleen whale is similar to kelp in color and texture, and it is almost indistinguishable from kelp when cut into sections, so it should not be noticed that it is the whiskers of the baleen whale, right?

Huo Chi put the universal three-eye stove that the system had just unlocked on the table and lit it. I have to say that the stove given by the system is really convenient, and there is no need for additional fuel, and this three-eye stove can produce an adjustable flame.

Put an iron pot on one of the stove holes, add water, and remove the baleen whale rib meat soaked in the water and put it in the pot. Add some cooking wine, bring to a boil over high heat, remove the ribs, and use hot water to clean the scum from the ribs.

Wash the iron pot, re-add the water, and after the water is heated (Abu Tip: Hot water is fine, don't wait until it boils. Put the ribs back in.

While the ribs are stewed, cut the ginger slices, relieve the paralysis of the herbs into the pot, and then put in the appropriate amount of ingredients, orange armadillo shell, bay leaves and peppercorns, after the water in the pot is boiled, add some cooking wine and cover the pot, and simmer over medium heat.

While waiting for the ribs to simmer, Huo Chi washed the rice and cooked it.

After waiting for a while, Huo Chi took a few corns from the kitchen, cleaned them and cut them into thick slices horizontally and put them in the pot, and after waiting for a while, Huo Chi put the processed baleen whale baleen into the pot.

Adjust the medium heat to low heat, simmer for a while, it is estimated that the baleen whale has fully adjusted the cold of the rib meat, Huo Chi took out more than half of the meat in the pot for later use, and the iron pot was re-covered and continued to simmer over low heat.

With the conditioned baleen whale meat, Huo Chi can cook two more dishes. Since the ribs are already fully cooked, the next steps are a bit simpler.

Huo Chi took out the pan, washed it, put it on another stove to dry, added a little base oil to the pot, and put in a part of the fat and thin ribs that had been stewed and stir-fried carefully.

The hot pan forces out the remaining fat of the ribs, and the oil in the pan gradually increases, and the stir-fry continues, the meat shrinks and becomes firmer, and the color of the ribs also changes.

Next, you can put cooking wine, light soy sauce, rock sugar and vinegar into the pot according to the ratio of 1:2:3:4, stir-fry evenly and add an appropriate amount of boiling water, cover the pot and start to simmer and collect the soup.

The rest of the waiting time is ready for another dish.

Marinate the remaining ribs with cooking wine, light soy sauce, salt, sugar and pepper (Abu's tip: due to the cold of the raw meat, Huo Chi had to use ribs cooked with baleen here. ）

Heat an iron pot, add a large amount of cooking oil, and add minced garlic to the oil (Abu Tip: The amount of four or five heads of garlic is fine. Fully fried. When the hot oil gives off a strong garlic aroma, remove the minced garlic and dry the oil for later use.

The garlic oil in the pot is left, and the marinated boiled ribs are covered with flour and put them in the oil pan, stir-fry over high heat, and when the ribs are ready to come out of the pan, add the minced garlic that has been fried before.

Stir-fry carefully so that the minced garlic evenly coats the ribs, and you are ready to serve!

At the same time, the rib meat that was collected before the soup is almost done, lift the lid of the pot, further dry the soup over high heat, and when the sweet and sour sauce becomes dark red in color and is completely wrapped in the rib meat, it can be out of the pot, and a large plate of the otherworldly bar version of sweet and sour algae baleen whale rib meat is completed.

Looking at the stewed soup again, Huo Chi picked up the lid of the pot, well, a pot of refreshing corn and whale baleen stewed ribs can also be served in a large bowl.

Huo Chi looked at these three dishes and felt that their amount was enough for the two teams to feast, but now there were only three dishes, and it seemed that something was missing.

Thinking of this, he simply took out a harpy egg and fried a large plate of tomatoes and fried harpie eggs. Then I found some peanuts that are rare in the subcontinent and made a simple dish of fried peanuts, which made me feel more satisfied.

"The meal is ready!" Huo Chi shouted outside the door, Su Qingqing and Zhou Meng heard the movement and immediately entered the kitchen.

The two girls helped Huo Chi pack the rice and brought out the other dishes.

There was still no one else in the bar area, and the long table in the center was just big enough for two teams.

After arranging the meal, Huo Chi introduced the name of the dish, but he carefully withheld the word "baleen whale" so as not to explain how he brought out the whale meat.

"Wow! It looks so good, and it smells so good!" Zhou Meng hadn't eaten Huo Chi's food for a long time, and Xiao Lori's eyes were about to light up now, and she asked expectantly: "Brother Huo, can I eat it?"

"Let's eat, I'm still going to eat the rice. Huo Chi pointed to the kitchen and said, "I cooked more staple food." ”

"So much deliciousness, what other staple food to eat?" Xiao Jian impatiently stretched out his chopsticks and picked up a piece of garlic rib meat, and the meat was stuffed into his mouth, he immediately said intoxicated: "Oh, this one is a little spicy, it's really fragrant!

"Because I use fried minced garlic, it tastes rich. Huo Chi took out the rapid fermentation furnace, poured the finished Holy Trinity wine into the large glass bottle, and carefully poured a glass for everyone: "Let's drink some wine to help the fun." ”

"Wow! And the wine?!" An Hao, who had been pretending to be very reserved, couldn't hold his breath when he saw the green color of the Holy Trinity wine, he put the wine under his nose and sniffed it, and then took a shallow sip: "The taste is curious, it's delicious, Huo Chi, is this your own brew?"

"Yes. Huo Chi nodded.

"It tastes really weird, but it's delicious. An Hao took a big sip this time.

"Drink it slowly, drinking too much of this wine has hallucinogenic side effects, everyone can drink two glasses at most!" Huo Chi had drunk a lot of Holy Trinity wine, so he was not in a hurry to taste Holy Trinity, but instead picked up a piece of garlic rib meat.

The surface of the rib meat is covered with golden minced garlic and flour, and when you bite it, the flour coating is shattered, and the rich garlic flavor rushes directly into the mouth.

The ribs with the ribs removed are very relieving to eat, without removing the bones, just take a bite, the juice overflows, and the fatty gravy is mixed with minced garlic, which instantly fills Huo Chi's mouth.

The meat of the baleen whale is more tender than pork, and it does not taste like pork, but has the sweetness of deep-sea fish.

The whale meat is slightly springy, neither like fish nor pork, the taste is closer to lamb meat, and the algae whale meat is even fatter than lamb ribs.