At this moment, Huang Dashan only felt that there was a kind of poverty rushing to his face—in terms of knowledge level.

Why is this person too much, I'm bald and I eat your rice?

Second, he can't fight for Sikong like he does for those deflated calves, so Sikong Yu can't use his tendons and meat to roast?

There's a saying.

There is nothing in this world that can't be solved by one barbecue, and if there is, then two.

Although our mountain master said that he pressed the scales, it is estimated that he can't bake a few meals together, so it is safer to stop squinting.

Big husband, sometimes you have to be able to bend and stretch~

- A guy who can't even bend and stretch, isn't he a gentleman, what do you expect to measure the depth of those glamorous goods outside.

Huang Dashan was suddenly stunned,

"Hey, don't you go and take a look, I heard the pig bark, did your little ball release the wild boar in the pen again?"

Lin Chou glanced at the mountain master lightly,

"Don't change the subject, the strong old iron."

"Hold the grass, there are really pigs barking, don't you hear! Can't you all hear me? ”

Wu Ke: "Hmm... It seems that there is..."

So everyone looked at Wu Ke with an expression of "there is an honest man here, everyone come and bully him".

"嗷~嗷嗷~"

There were screams, and the voice was sharp and piercing, from far and near.

Eh, there's a pig barking...

It's not just the swishing pigs, it's like a devil has entered the village outside, and all kinds of chaotic and weird sounds suddenly make a noise.

After a few moments, I heard the voice of a deep and powerful man outside,

"Linzi, come out for a while."

Lin Chou, Huang Dashan and others went out to see that the good guys were all over the mountains and fields, and there was an army of dirty dogs.

The wandering demon was still dressed in a hideous freshly scavenged animal skin, his head was covered in dog hair, and he was holding on to the hind legs of a pig and yawning as he stood there.

The wandering demon's eyes were red and a little swollen, and he didn't know how long it had been since he rested.

He showed a very sincere smile at Lin Chou, and his eight teeth were sharp and bright,

"Linzi, look at this pig, can you change it for a full meal?"

Lin Chou only saw a pig's trotter and said with a smile,

"It's so good, let's talk about it first, I'll go get some bear blood to melt it, it's still freezing in the freezer."

The wandering demon was overjoyed, and took two steps forward to put the pig's trotters in Lin Chou's hand,

"Exquisite!"

Lin Chou's two dishes made of the blood of alien beasts here are the favorites of the wandering demon, the kind that he misses if he doesn't eat for a few days.

Oh yes, there are already three dishes, and the third one is the three-way soup that Sikong Gongzi hates and fears.

Lin Chou couldn't cry or laugh while carrying the pig's trotters, and before he could see it, the wild boar that was jumping around had already turned its head and bit his hand fiercely.

This wild boar really can't think about it, who is Lin?

For the evolutionaries, Boss Lin is a chef who makes good dishes, but for the alien beasts, it is not an exaggeration to call him an executioner.

"Smack~"

With a light slap, the jaw of this wild boar with black stubble and hard stubble almost slapped directly, and it was so pumped that it foamed at the mouth and even had no strength to struggle.

Huang Dashan looked at the pig brother with interest,

"This thing looks a little strange, I've never seen a pig like this."

Brother Pig is only two meters tall, the body is extremely wide and square, the back of the forelimbs is high and protruding with a hard and long mane, the most characteristic is its head, the layers of flesh on both sides of the mouth are unusually developed, it looks like a lion, and the white fangs reach the corners of the eyes, and the arc is terrifying.

The Wandering Demon said,

"I finally caught this guy, it's so good at running that the dogs almost can't catch up."

"This pig's defense is simply terrifying, five or six dogs still run wild all the way on it, and it's only the fourth order, isn't it scary?"

The wandering demon picked up a big knife that I don't know who put next to the car, and stabbed it at the back of the black pig.

"Click!"

The alloy broadsword was directly stuck, and when it was pulled out, it was seen that the blade had collapsed.

"See, the hardness of this bone!"

The mountain lord's eyes are red,

"you, mother, where did you find this pig, is there any? Lao Tzu's pangolin should be reinforced with such bones, and the defense can be upgraded to a higher level! ”

You must know that this pig is still dizzy, and the origin has not played a role at all, which means that the hardness of its simple pig bone has exceeded that of the alloy broadsword.

Lin Chou was also taken aback,

"This..."

Needless to say, this is another special alienated breed.

"Drop, Alienated Iron Bone Pig, Fourth-Order Intermediate Alien Beast.

It is a special breed formed by the secondary mutation and alienation of Xiangxi iron-bone pigs, and its bone hardness is extremely high, which can be called a heroic pig. Iron bone pig lives in high altitude all year round to feed on pine needles, various medicinal herbs, magic plants, pork texture is specific, extremely fresh and less fat, pork bones should be in the soup. ”

"Drop, activate the temporary task, Iron Bone Pig Package:

Make at least one meal, one dish and one soup with iron bone pig as the main raw material, and the system will calculate the reward according to the overall evaluation of the completion of the dish and customer evaluation.

Estimated rewards: System fusion +2.5%, all attributes +1~99, and exclusive dishes for apprentices*1 (will produce special effects). ”

Lin Chou was shocked.

The dog beep system has always been very picky, and it is also a system dish and fusion task that has not appeared for a long time, and Lin Chou has almost forgotten about it, emmmm, it should be regarded as a system dish, although the recipe is not directly given, so this iron-boned pig really has something.

Wait, there is an exclusive recipe for Xiao Yourong? I'm knocking!

Huang Dashan looked at Lin Chou's expression,

"Yo, don't tell me that this pig can make special effects... I'm less receptive..."

Lin Chou rolled his eyes and went directly to the kitchen, looking a little impatient.

Huang Dashan was stunned,

"Is it so positive?"

He looked at the wanderer,

"You, on purpose..."

The wandering demon smiled innocently, and his burly body was like a cloud,

"That's right, I didn't roast this pig when I was hungry yesterday."

...

In the kitchen, the residual temperature of the stove is still there, and Boss Lin is very happy.

The most in the wilderness is the black mountain wild boar, the meat quality is not very outstanding, the game is heavy, because it can be farmed, so it is very common in Mingguang.

As for the Iron Bone Pig, it was the first time he had heard of it today.

Lin Chou couldn't wait to rub his hands,

"So, may I ask what your last words were..."

"Whoa!"

Uh-huh, okay.

The knife fell in his hand, and by the way, he took a basin and pig's blood.

Wild boar blood is a good thing, made into blood tofu wandering demon will definitely love it, with onions, garlic, coriander, chili pepper a little seasoning is particularly sufficient, in other words, the fishy smell is heavier.

Raw blood tofu is not something that everyone is used to, and people who are used to eating it tend to prefer the thick blood more and more.

While the blood is still hot, the blood tendons are knocked off and some green salt is added, and the pig's blood will soon coagulate, and the method is very simple.

Dehairing and disemboweling are also jobs that practice makes perfect, but when the pig's belly was opened, Lin Chou was a little surprised.

"This pig's meat is a little too pretty, isn't it?"

Generally speaking, the so-called five flowers and three layers can already be called an ordinary good pig, and the fat and thin layers of this iron-boned pig are as neat as measured with a ruler, layer upon layer, and the thickness of each layer is almost exactly the same.

Moreover, even the color of the lean meat is particularly rare, showing a magnificent crimson color.

It doesn't look like pork, but rather resembles horse meat, which is called "cherry meat".

Especially through the light of the kitchen, the flesh seems to be like some kind of jade or pearl, and the light has a feeling of gradually infiltrating it.

It's fake to say that it's not amazing, Lin Chou can't avoid vulgarity, for a chef, there is no more exciting situation than this.

The iron-boned pig was broken into half by Lin Chou and hung up, even if the cold iron knife was used to split the spine, the feel had already told Lin Chou how hard the bones of the iron-boned pig were.

The cross-sectional bone of the pig's backbone is extremely fine, and it is not a sparse structure in the shape of a net nest, but is full of red bone, which looks particularly porcelain.

"This bone stew is superb—"

Lin Chou muttered to himself.

Just do it, throw down the knife and go to the back mountain as usual.

There are many ways to stew pork bone soup, which can be meat and vegetarian, and Lin Chou thinks that there is just one kind of soup that is suitable: watercress fresh aged kidney and old fire pork bone soup.

As a Cantonese health soup, its ingredients are still as particular as ever.

Of course, watercress is essential for the first place.

Watercress is a foreign vegetable, it is said that before the cataclysm, there was a Huang Sheng in Lisbon, Portugal doing business, unfortunately infected with lung disease, at that time the lack of medical means, the locals were afraid of Huang Sheng's lung disease infection, so he was isolated in the wild and did not allow him to enter the town, although Huang Sheng was panicked in his heart, there was no way, but to eat the wild vegetables that grew everywhere on the edge of the river and tidal flats to satisfy his hunger, eating and eating his lung disease actually improved, and he did not cough up blood for a few days, and his body gradually recovered... Later, when he returned to China, he brought this life-saving dish back to Zhongshan, Guangdong, and watercress spread.

Watercress later spread all over the north and south of the river is inseparable from the credit of Huang Sheng, this thing seems to be very suitable for the living environment in China, north to Changbai Mountain and south to the Pearl River Delta can see its figure, some areas can even grow all over the river without artificial planting, and the vitality can be regarded as tenacious.

After the cataclysm, they are naturally indispensable, and there are many small white flowers in clusters next to the mountain streams.

After picking some watercress and washing it, Lin Chou took a duck from the eaves again.

"Fresh aged kidney" does not refer to pig kidney, but fresh duck kidney and preserved duck kidney, which is very important.

Although the name of the watercress fresh aged kidney old fire pork bone soup is long, the method is relatively simple, in addition to the main ingredients in the name, it is mainly served with seabed coconut and southern almond.

Almonds are divided into north and south, north almonds are bitter and slightly poisonous, and are more medicinal, and south almonds are sweet, moisten the lungs and relieve cough, which is used to make soup.

"There are no seabed coconuts, it seems that I will have to pick some next time."

Before the cataclysm, it was said that any Cantonese restaurant would have this watercress fresh aged kidney and old fire pork bone soup, but the ingredients will be slightly different, using sea coconut and almonds, and some soups with monk fruit will be sweeter...

No matter how the ingredients change, watercress, aged kidney, and pork bones are always together, and they are an unbreakable iron triangle.

Lin Chou had some special ideas for stewed pork bone soup, first used a straw torch to remove the iron bone pork backbone and stick bones for a while, and saw that some of the pork deliberately left on the bones began to be oiled, so he removed it from the fire and put it in the pot to boil water to remove the blood foam impurities.

The pork bones that have been boiled in water are then stewed in the purple casserole - Lin Chou chose to use the purple casserole not because of the pork bones, but because of the duck kidneys.

The old duck is the most suitable for the purple casserole, such as the state banquet pot stewed Sanbao duck, which requires the purple casserole.

The broken plate and bowl of the dog beep system are like stainless steel basins, and the money is not worth points, so why not be extravagant?

It must be a purple casserole! It must also be an elderly purple casserole!

Watercress is fresh, it is a vegetable but has a strong flavor.

Don't look at the soup stewed from the bones of the iron bone pig, the aroma is rich and delicious, if you put the watercress in the pot at this time, you will be able to snatch up the original flavor of the pork bones in minutes.

The soup was stewed there, and Lin Chou set his hands to cook the pork and spices.

First, put two large slices of pork belly with fried green salt, peppercorns, green onions, ginger, garlic and white wine to marinate in the ice bellows, and 36 hours is just the basic time for the flavor to be complete.

Then there are the most commonly used thirteen-flavor spices (thirteen spices), plus dark soy sauce, white wine, noodle sauce, mash, salt, sugar, green onions, ginger and garlic, gardenia, tangerine peel, long pepper and other common spices -

Hmm, Lin Chou already felt the lack of resources at this time, and he lacked too many things.

He didn't have precious reserves such as benzoin, cordyceps, and kambro, so he had to wait for future improvements.

Before the cataclysm, there were dozens of Chinese herbal spices that were not sensational, but there are more than 30 kinds of spices that are very common in daily life alone, and most of them can be called Chinese herbal medicines.

Everyone understands that there are dozens of ancestral heirlooms and secret recipes, but the important thing is not their names, but the matching numbers.

Mix all the spices except the noodle sauce and dark soy sauce and pour them into a saucepan with beef bones and iron-boned pork.

Add water, simmer for a long time, until the soup in the pot sticks to the spoon and then cools through.

Add white wine, a little sugar, noodle sauce, and dark soy sauce to a large pot of cold paste, and stir vigorously.

The big pot of black stuff that came out after that was the ultimate sauce that Lin Chou was going to use, waved a big brush, and brushed a thick layer directly on top of the two marinated pork belly.

The sauce-coated pork belly hangs in a cool and ventilated place, well, and unsurprisingly, the ice bellows is still used.

Drying does not take time to cycle, but every time the surface of the sauce dries thoroughly, brush another layer, and so on.

Usually, the number of times you brush the sauce is three times, and if you are particular about it, it is nine times.

The whole process does not need cypress fireworks, just the quiet years and the freshness.

The moment Lin Chou opens the ice bellows again, the two pieces of pork belly in the ice bellows will be given a new name.

- Taibai sauce meat.

A legendary Jiangyou ancient dish.

Lin Chou pondered while carefully washing his hands,

"Staple food, what can you do to end perfectly?"