The giant salamander meat is fried until it is tightened, and then the soy sauce and bamboo shoot slices are braised - the main thing is naturally a "red" word, followed by "burned".

After the giant salamander was burned, Lin Chou made a large basin to rinse the fish over and over in the water, scrubbed it with vinegar, and then sprinkled it with flour and rubbed it vigorously.

After washing, the fish is soaked in green onion and ginger cooking wine with salt, and then drizzled with vinegar after 10 minutes to remove the last trace of peculiar smell.

At this time, the pot used to braise the giant salamander already has an indescribable fragrance.

The taste of fish is unusual, it smells of bone broth and minerals, and it is a bit like a broth stewed with old hen and snake bones and snake skin.

The pigtails sniffed, and the bamboo rat didn't eat it, and asked Lin Chou vigorously,

"Are bamboo shoots delicious, bamboo shoots delicious, bamboo shoots better than bamboo rats?"

Lin Chou was speechless.

I really want to tell this kid that bamboo shoots are not delicious, and bamboo shoots are not as delicious as bamboo rats.

"Ahem, I'll be able to eat it right away, don't worry."

Lin Chou took out a small plate of giant salamander bones left in advance and put some chicken fir oil in the frying casserole.

- No way, there is no chicken fat, so I can only use oily chicken fir instead.

Bake the fish bones over low heat until golden brown, then pour out the excess fat.

The mountain master was distressed and wanted to pour all the oil into his mouth and drink it.

"Loser... What a loser..."

The giant salamander bone is the base, spread the green onion and ginger on top, add water and simmer.

In a few moments, the soup in the casserole turned a thick, milky white.

Lin Chou moved the casserole to the edge of the fire, so that the soup in the pot was on the edge of boiling but not boiling, and then took the processed fish into the water, cut the fish belly into strips, cut the fish liver into pieces, and cut the fish intestines into intestinal knots, and put them into the casserole respectively, and covered the lid.

"Hmm, this pot is almost braised red, pick up the chopsticks and prepare to eat."

After the pot of giant salamanders is cooked, the portion is much smaller, not very shipped, but delicious enough.

Well, to put it in an exaggerated way, even the steaming is a delicious color.

The pigtail is not too hot, and he awkwardly uses chopsticks to stuff a large piece of salamander with belt meat into a small mouth.

"Shhhh Wow... It's hot... emmmm...”

The little girl's hot forehead was dripping with fine beads of sweat and still refused to let go, and her face became a very strange shape because of her grinning teeth, and she tried to bite it.

"Ahh Hmm..."

The contact between the fish meat and the teeth shows that the Q elastic is smooth, especially the fish skin, and there is still a bit of elasticity when you bite into it.

It felt like the thick skin of the fish was full of juice, and you were worried that the hot soup would suddenly spill out after biting into the skin.

Pigtails with bright eyes,

"Wow, it's slippery... The skin of the fish is delicious..."

The little girl's vocabulary is not very rich, and she obviously doesn't know how to describe this wonderful taste that makes her eyes shine, so she can only bite with all her might, like a little tiger.

Wu Ke is crazy,

"Why can't this fish be cool..."

Because each piece of fish is covered with a thick and ruddy sauce, the white and sparkling fish is tightly wrapped.

Wu Ke said,

"It's so hot, and it's so fragrant... Not... Where is this piece? Is it a fishtail? Fishtails are live meat... It's so fragrant..."

Huang Dashan smiled disdainfully, rummaging in the cauldron without a little politeness,

"Aha~ But let me find it~"

On the chopsticks of Huang Dashan is the paw of the giant salamander, which is round and fat, and looks stupid and cute.

"Live meat? This is really live meat~"

The beast opened its jaws, ready to swallow the paws of the giant salamanders.

"Whoosh~"

The thing on the tip of the chopsticks flew away all of a sudden, and Huang Dashan bit the air.

“？？？”

The rolling bear's paws held up the small object, and the black eyes were shining, and he looked at it carefully before putting it in his mouth,

"Whew~"

The mountain master was speechless, and he dared not speak angrily.

I had to hunch over and continue to look in the pot,

"Aha~"

The pigtails and Su Yourong came over with a smile.

Pigtails with crystal saliva hanging from the corners of their mouths,

"The second hand, the second foot..."

The mountain master closed his eyes in pain, tears welling up.

Lin Chou picked it in the pot casually and pulled the two fish lips on the chopsticks.

Huang Dashan's envy complained,

"Mother Xipi, I really fucking know how to eat..."

Fish lips are one of the eight treasures!

The entrance is tender and smooth, and the thick gum seems to stick Lin Chou's lips together, and the taste is intoxicating.

Lin Chou was quite satisfied with the taste of the giant salamander, and after eating a little bit, he concentrated on dealing with the contents of the casserole—that was what he was looking forward to.

...

Afterwards.

Huang Dashan patted his stomach and complained as usual,

"It's delicious, it's delicious, but it's a little less, and the total is not enough for you and me to fill my stomach."

Wu Ke crooked his mouth, but he despised it,

"The big pot of rice at the four-wall construction site is full, why don't you go and eat?"

"Are you a boy who owes a cigarette?"

"Come on, it's like beating me up, how glorious you are a fourth-order boss."

“......”

Lin Chou smiled and picked and cleaned in a pile of vegetables.

Huang Dashan's sharp eyes,

"Hmm, Lin Zi, the one just now, is it a mountain ginseng?"

Lin Chou said,

"Yes, I dug it next to the bamboo forest, and it has been ten years, and it is still tender."

Most evolutionaries don't like to eat this thing, they don't like it, and the older it gets, the more bitter it gets.

In their opinion, only ordinary people regard the tonic effect of wild ginseng as a treasure, and to evolutionaries, even hundreds of years of wild ginseng are not much better than large radish.

(It's not an alienated demon plant, what's there to treasure, huh!) Haven't seen the world! ）

There are really a lot of these things on the mountains near Mingguang, except for the occasional evolutionary who will use mountain ginseng to make wine, even if others see it, they don't pick it.

INTERVIEWER Speaking of which, this is a different kind of luxury that belongs to the Cataclysm, right?

Lin Chou peeled off the gray-yellow skin of the finger-thick mountain ginseng like a radish, then cut it into long filaments, and stewed it in a casserole with maitake mushrooms.

The milky white fish bone and fish belly soup is bubbling, and a unique smell of ginsenosides gradually spreads, which is particularly fairy in the verdant mountains and forests of the ancestral mountain.

Lin Chou said while washing the tips of the tender vegetables in his hands,

"It tastes good to eat this thing occasionally, but it's not good if you eat too much, and evolutionaries will also get angry."

The tips of the young green vegetables that Lin Chou cleans are the young leaves of nettles, and most people can't distinguish between wild vegetables such as nettles and herbs, and they hardly eat them.

But in fact, this thing is an excellent match with fish soup and hot pot, and it is very fresh.

Even if it's just a simple dip in boiling soup, and then dip it in a paste of chili peppers, it is the perfect weapon to send porridge to rice.

Lin Chou scooped out a small spoonful of chicken fir oil and poured it on the soup, and put it out,

"One bowl per person, no ugly!"

The washed nettles are swung on top of the noodle soup, and they are immediately softened by the hot fish broth and slowly submerged in the soup as if they were melting.

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