Boss Lin smoothly ordered two black and swarthy earthen hot pots from the system, with empty charcoal in the middle and a round belly.

This kind of clay hot pot burned out of the name "bottom plate mud" before the catastrophe of Sanqing Village, Gao County, Yizhou, handmade clay kiln firing, with camphor old leaves into the kiln to burn and glaze, the pot body after firing presents a silver-gray metal texture, with the characteristics of heat transfer slow heat retention and good heat retention, is the best utensils for long-term cooking and slow cooking.

The two old clay pots that have been soaked up for a long time and are full of soup, oil and water, have become heavy lead gray and blue-black than the silver and white noodles, and the thinnest pot body is more than a finger thick, giving people a feeling of being thick and warm.

Lin Chou clapped his hands, quite satisfied with the condition of the pot, whenever he reached out to ask for something, it was when his favorability of the dog beeping system was the fullest, and the rest of the time was always negative.

"Hmm..."

Next, it is necessary to deal with the "eight lives and four colors", which are the simplest cutting board processes, all the chicken gizzards are made on the outside of the two halves, small halibut flower knives, squid flower knives, pork kidneys flower knives, shredded shreds, fresh shrimp left head and tail to shrimp lines, three fat and seven thin pork belly plus tender ginger chop and beat, beat for at least one hour, use a knife and palm to make a spindle-shaped knife-edge ball, as well as chicken kidneys, goose intestines, radishes, mushrooms, green vegetables, tofu vermicelli, etc.

Normally, Basheng hot pot is a kind of shabu-shabu, first under Basheng and then eat four colors, the more shabu-shabu, the more fragrant and fresh.

However, Lin Chou only used it for soup today, so he specially chose this kind of earthen hot pot that often takes hours to stew something.

Four-color base, in addition to green vegetables, the bottom of the bamboo shoots, tall turnips, mushrooms, tofu, vermicelli, the top of the taste from light to heavy from the bottom to the top, the knife edge balls are the top, filled with the soup stock that has been prepared in advance.

With a few pieces of red charcoal, the heat radiates from the center of the pot to the periphery, and it takes dozens of minutes to make the soup in the pot boil, very slowly.

Lin Chou carefully controlled the amount of charcoal to keep it in a state of boiling at all times, and the most important thing about making a pot of clear and delicious Basheng Liang soup was that it could not be covered before it boiled for the first time, so that the fishy smell could dissipate with the steam.

The ingredients were handled very cleanly, and Lin Chou was also very satisfied that the soup did not foam with the half-boiling state, and it was not in vain.

After covering the annular lid of the clay hot pot, the ingredients in it are cooked for at least two and a half hours in this "warm" measure, and the heat of the time and charcoal fire will allow the ingredients to get to know each other deeply, and a small amount of fat will first float on the soup noodles, and then flow through the soup in the pot, back and forth, and become one.

Gradually, the sharp new aroma of fresh food transforms into a ripe aroma, as if even the aroma has been polished off all the "edges and corners", becoming round and free.

Wu Ke came to a high-end atmospheric and high-grade "induction into the nose",

"Brother Chou, this soup, well, it's so special."

Mingguang Base City is based on the seaside, Wu Ke has seen many vendors and restaurants selling wontons and noodle soup, all of which use dried fish from the earth to roast and grind into the soup for seasoning, which is indeed unforgettable fragrant and delicious.

As for raw earth fish, raw oysters, fresh shrimp, chicken gizzards, goose intestines, chicken kidneys, pork loin, and other combinations used to stew soups...

With all due respect, he really never thought that this could be a very mature, reasonable and historical soup, and it didn't smell fishy??

Time seemed to be soaked in the slow heat of the earth hot pot and the boiling of the warm swallow, Lin Chou sat next to him, and said while taking care of the soup,

"The combination of ingredients in the Basheng hot pot is not fixed, after all, it is actually a kind of shabu-shabu, what do you want to shabu mainly depends on the minds of the diners, the so-called Basheng actually refers to the combination of those classics, but if you want to only use its soup, you need to put a little more thought, I have to control the proportion between the ingredients in the morning, such as this chicken kidney, don't look at it small, it doesn't smell good, but after cooking, it will be very different, the soup cooked completely with the kidneys will have a metallic smell, iron and zinc smell, It's the feeling of licking iron doors and water pipes, you know..."

Wu Ke looked ignorant,

"Brother Sorrow, your childhood experience is too rich, fortunately this is the cataclysm era, if you were born before the cataclysm, you must be the kind of baby who can't stop you from licking the iron door every winter..."

Boss Lin snorted haha-

The baby who came out of the alley, and it was the kind of alley next to the market, how many of them could be really honest.

There are really that kind of honest children, who have been eaten and wiped clean and there are no bones left.

Although Lin Chou is very reluctant to mention it, most of the childhood memories are very good memories...

However, in this kind of era, in this era of evolutionaries, living corpses, alien beasts, demon plants, and virtual beasts, any shadow will be magnified by tenfold, and there is no need to specifically mention evolutionaries, and there is never a lack of human evil among ordinary people in the chaotic era, and there are few such examples.

"Brother Sorrow! Brother worried? What are you thinking..."

"Distracted, ahem."

"Yourong and I have been waiting for a long time, and then we don't want to deal with the swordfish, speaking of which, the fish is really beautiful, and it looks like a treasure knife."

"Hmm."

There are only three small fish more than 20 centimeters long, and the body of the fish is so thin and thin, it is difficult to say whether there can be eight taels of meat by pinching the head and tail, but Lin Chou specially made such a peculiar soup to match it...

I have experienced so much in this small restaurant, and my intuition also told Wu Ke and others that the taste of these fish plate B is not simple...

How can they not look forward to it?

The fish that was as bright as a treasure knife was respectfully invited out of the incubator by Boss Lin, and then immediately invited to the cutting board.

Just looking at Lin Chou's action and expression, the sense of ritual is really a thief.

"Mom... All of a sudden it feels terrible..."

Wu Ke swears that if the Basic Law is that people can eat and it is delicious, there is a high probability that there will be a few pieces of good quality meat with a standard figure like him Wu, and it is difficult to guarantee that he will not be enthusiastically invited to the chopping board by Boss Lin...

Lin Chou took a deep breath,

"In my career, it's really nice to be able to cook such an ingredient with such a history, a price, and a cherished taste."

The swordfish don't have much vitality anymore, they have been tossed by the fat and thin duo, and they can still maintain this good physical state, and the chopping board is already quite good - of course, if conditions allow, Boss Lin can even help them adjust their psychological state, such as blowing a horn to celebrate the entire suona.

Boss Lin is very atmospheric and tolerant, and he doesn't mind them making a little mood or something, which is completely understandable, after all, whoever puts them on the chopping board will not be in a good mood.

Three heads