Due to the unique texture of the trotters, it may take longer to soak them back to their original size with clean water than to dry them.

The hides and tendons on the hooves are thoroughly dried and shrunk severely, which makes the hooves look a little top-heavy.

Tapped the cow's hooves with the back of his knife, and after hearing the dull "boom" sound, Lin Chou was very satisfied.

This is almost entirely the hollowness of the bones, in which the marrow seeps out of the pores as a paste and steam when heated, reintegrating into the flesh and giving it its unique aroma.

Cook a full pot of soup with fresh devil pepper, grass fruit, cinnamon, star anise, and Sichuan pepper, and after ten minutes, wait for the soup to be slightly spice-colored, add a few pieces of rock sugar, a spoonful of soy sauce, half a jar of Qingquan Mountain, and a small spoon of salt, and cook over high heat under the cow's hooves.

It takes 45 minutes to cook and soak in ice water for another hour before use.

During this time, Lin Chou took two large pieces of yellow sheep belly, about 30 catties.

The yellow mutton brought by the old man has a rare lightness, even similar to the medicinal fragrance, the color is very bright, and the gloss is full.

Technically, lamb has this colour and smell due to its recipe and drinking influences.

If Lin Chou guessed correctly, the old man's drinking water for the yellow sheep should be a strong alkaline mountain spring water, the carbonate, sulfate, chloride and various mineral indicators in the water are obviously much beyond the normal water quality, strictly speaking, such water is not suitable for people to drink, but for the yellow sheep, this kind of drinking water can make the mutton meat delicious and reduce the smell.

For such mutton, any seasoning is superfluous, just boil a pot of soup to boil out the blood water.

Take the charcoal stove and casserole, chop the blanched large pieces of lamb brisket into two finger width and one finger length according to the rib texture, wrap the dried fish in egg flour and fry it in a clear oil pan until golden brown, and stew it in a casserole with the lamb belly.

The reason is very simple, since ancient times, fish and sheep have been fresh, not just talking.

Simmer for 30 minutes, stir-fry the green garlic sprouts in hot oil, and cover the lamb.

Even the charcoal stove with the casserole was brought to the table, Lin Chou said,

"Scalded lamb brisket pot, and it will be boiled for a while, just waiting for the next dish to be eaten together."

Huang Dashan sniffed and smiled bitterly,

"Lin Zi, you brought all the dishes, and told us that you can't eat them? It's not fair! ”

And then he looked at the number of people,

"Let's put the tables together, let's all sit together."

"Okay!"

The old man didn't see it at all, and came over with a wine jar and peanuts.

Put a little heat in your hand,

"Well, smell the mutton that the old man fed, this taste, just say it's fresh?"

"Hey, old man, don't be greedy for us anymore... But then again, where the hell are you, our group of people have been messing around in the wilderness for decades, and we haven't seen your old man herding sheep, ha. ”

The old man laughed,

"Six hundred miles to the northeast from here, there is a gray and abrupt dirt slope and rocky mountain, and there is a small lake next to it, and there is saline-alkali land for dozens of miles around, and there is no grass, have you ever been there?"

The white dome and the mountain lord looked at each other,

"No wonder, we hunters rarely go to the northeast, and there are almost no strange beasts, hey, we don't see rabbits or eagles."

The old man stroked his beard and said proudly,

"That's the pure land that the old man and I belong to, I don't even have a living corpse in my place, at noon, the saline-alkali land and the temperature can smoke the living corpse into a lump of salted meat, and I can't get by."

"Admire, admire, old man."

Here, Lin Chou returned to the kitchen, tore off the tendons on the boiled cow's hooves, and cut large slices with an oblique knife.

There is almost no meat on the hooves, just tendons and yellow hide.

Forty-five minutes of cooking does not make the cowhide tendon cook, and it will make a "click" crunch sound when cut.

After cutting, stir-fry the garlic slices in a boiling pot, fry until it smokes, then turn over the dried devil pepper, Sichuan pepper, and dried shallots a few times, and as soon as the spicy taste comes out, immediately pour a little soy sauce rice wine, sprinkle a handful of perilla to extinguish the wine fire, and live out of the pot.

When the fried beef trotters are served, the flames will die, and wisps of green smoke are still emitting after burning.

A burnt aroma mixed with spicy flavor is warm and unrestrained, and the fragrance of lamb belly is overshadowed in an instant.

"Shhh

The old man's eyes also lit up,

"What kind of dish is this, old man, I have studied and eaten it all my life, why haven't I seen it?"

"Red chili、This is a shiso... This meat... Is it cowhide? Where is this cowhide, there are still tendons on the cowhide, there is no fat and no meat, this is the cow's hooves, right? ”

Lin Chou nodded,

"Stir-fried beef trotters, let's try it, and the lamb belly pot can also be boiled."

Pull out a few bottles of beer with ice ballast from the incubator,

"Hmm, you all drink Sancai and Qingquan Mountain, right, does anyone drink beer?"

The swallow snorted and grinned,

"It's rare that Lin Zi is extraordinarily generous today, I want a bottle."

The mountain lord hummed,

"It's still the beer I brought, and it's just right."

Shen Feng swallowed a large piece of mutton first, and he couldn't say anything when it was hot.

"Uh... Shh Linzi, today's dishes seem to be quite delicious? ”

Lin Chou stood up suddenly, went back to the kitchen and loaded a plate of things, and grinded a little green salt in the plate.

"It's more fragrant to eat it with lamb belly dipped in this."

"It's... Chili pepper? ”

"Yes, grated roasted chili."

The boiled yellow mutton is surprisingly tender and snow-white, and it is sandwiched on the chopsticks and bounces around like a rubber band, steaming.

Mutton, like dog meat, is best eaten by boiling in soup, without salt, and dipped in seasonings after cooking, so as to eat the most delicious meat.

Mutton with green garlic, the taste can be described as detached, lamb belly with skin, taste and taste layer by layer, lock the gravy and with a unique strength, as the charcoal fire becomes more and more vigorous, the skin on the lamb belly becomes more and more loose and tender, and it tastes as smooth as good butter, but it is mutton, which becomes full of toughness in comparison.

The mountain master has never been stingy in praising Lin Chou's craftsmanship,

"Brother Lin, your mutton, it's just at the level of your father, it's too fresh, it's too fragrant!"

Lin Chou smiled,

"It's not my credit, it's that the old man's yellow mutton meat is too good."

The old man shook his head solemnly,

"No, even if it's the old man's words, I can't make it taste like this, the fish and sheep are fresh, the little boss, this big fish bone, put it well, put it wonderfully!"

Lin Chou said,

"It's a pity, the next time Master Shan goes on a mission, remember to see where there are wild leeks blooming in the wilderness, stewed mutton with wild leek sauce, that is the real perfect match."

The mountain master patted his chest,

"Well, for this bite of mutton, do you hear it, put the bright spots, hurry up and get the wild leeks back to Brother Lin."

The White Dome said sarcastically,

"I remember that some people have sworn that the snow clams and bracken have not been fulfilled, right?"