The boar died on the ground, and the old carpenter did not let everyone surround him first, but took a knife first.

This is the old carpenter's carry, and this knife is a little different from the usual use at home.

In the front, there is a knife style, similar to that of the German Zwilling for cutting fruit, but the handle on the back is made into a hollow cylinder.

The old carpenter cut down a small tree, cut the branch in front of it, sharpened it and put it on the knife.

It becomes like a spear.

Then he walked cautiously, pointed the knife at the boar's chest, and stabbed it hard.

The old carpenter said that in order to prevent the wild boar from cheating to death.

Such a procedure is also a must.

Because sometimes this wild animal is more vigorous, and it looks like it has been killed, and if you get close to it, it will suddenly jump up and give you no relief.

So it's safer to take a knife with a long rod and stab it.

The wild boar is naturally dead thoroughly, Zhao Yuncheng shot it from the head of the wild boar, and the bullet did not come out, and the wild boar's brain had already been stirred into a pile of paste.

No matter how tenacious its vitality is, it can't survive.

The next thing was simple, the old carpenter took a knife and disemboweled the boar.

Su Yuanqiao took out a fresh-keeping bag, took out the stomach of the wild boar separately and put it away, and prepared to take it back to treat his wife's stomach disease.

The old carpenter hung all the boar's intestines and other water on the tree next to him.

"This is called the god of the mountain. Anyway, this thing is very fishy, and no one will eat it when you take it back. ”

After Su Yuanqiao saw it, he nodded, the hunters all have their own set of rules, but this is probably not to honor the mountain god, but to hang there for those other animals to eat.

For example, they are still there.

There were some scavenging birds flying around.

There were also some offal like pig's hearts, which the old carpenter cut out and gave to a few dogs.

A few dogs, pounced on it and feasted.

And the old carpenter also cut a lot of fine meat for the dogs to eat, he explained, only after each hunt of wild boars to let the dogs eat half full, so that the dogs will be more interested in wild boars.

In the future, it will be convenient to go up the mountain to hunt wild boars and the like, and they will take the initiative to kiss the smell of wild boars.

Killing pigs, Su Xue'er has never seen them, let alone killing wild boars.

The girls in the city will be more delicate, and they can't look at these bloody things, but they didn't expect that whether it was Su Xue'er or Huang Yajing, several children would watch it with relish.

The children of Su Yuanqiao's family will not make such a fuss.

"This pig is not big enough, it is more than 200 catties and less than 300 catties, and I have seen more than 400 or even nearly 600 catties of big boars on this mountain."

"Is such a big pig to be killed with a gun?"

Zhao Yuncheng interjected and said: "As long as you shoot accurately, what can't be killed, of course, if it's a shotgun that shoots lead bullets, I'm afraid there is nothing you can do to deal with such a big wild boar." ”

It didn't take much to kill a wild boar, not even at noon.

Just as the old carpenter, while dealing with the wild boar, a feathered, very brightly colored pheasant fluttered out of the grass.

Su Yuanqiao just released an empty gun, and this time he had to save face.

Seeing Su Yuanqiao raise the gun, Zhao Yuncheng didn't grab it from him, he directly put the gun on his shoulder, and watched with interest, Su Yuanqiao aimed.

The pheasant flew in the air, and the gun that was about to go to Suyuan Bridge rang out.

As the gun rang out, the pheasant fell headlong into the grass from the air.

"Wow, Dad's marksmanship is so accurate!"

Mao Mei Xiaoya simply ran over directly, grabbed the pheasant's neck, and slipped it back.

After all, the dogs are all dining at this time.

The old carpenter saw Su Yuanqiao hit a pheasant, and hurriedly said: "This is good, some of them were eaten at noon, otherwise they could only eat wild boar, this thing is not fully seasoned on the mountain, it is not handled well, it is difficult to eat." ”

Saying that, the old carpenter asked Zhao Yuncheng to deal with the wild boar.

Because the wild boar has more than 200 catties, it is too realistic to get the pillow back, shave all the bones, pick up the skin, and bring the fine meat.

In this way, after bloodletting, all the skin and internal organs were stripped off, about a dozen catties larger, and then a wooden trailer was made for the dog to pull and take back.

The old carpenter came over to deal with the pheasant Su Yuanqiao and said, "Let me come, I will do this too." ”

Su Yuanqiao also has a heart.

Directly come to a chicken called flower chicken.

The materials are directly used in the mountains.

Originally, it was called flower chicken, and it was supposed to be marinated for an hour or two with a special marinade, but now there are no conditions in the mountains.

used a simple method, without even plucking the hair, and directly cut the buttocks of the three chickens with a knife to remove all the internal organs.

There were some shiitake mushrooms and the like from the mountain, and boiling water from a bonfire was set up next to it, washed and stuffed into the belly of the chicken.

Dig a pit in the middle of the campfire and throw the pheasant in it, which is well wrapped in mud.

There are several points to call the flower chicken.

First of all, don't bleed, and the second is to make an opening from the buttocks, which must be as small as possible, take out all the internal organs, and clean the inside.

As for things like seasonings, it is also the opinion of the benevolent and the wise, but generally Su Yuanqiao will not put it, the ridge itself is relatively tender, and this one is still a small male pheasant, and it seems that he is less than a year old.

Originally, the meat was relatively tender, and there was no need for anything to season it at all, so just take the shiitake mushrooms from the mountains and put them in to get some of the fragrance of the shiitake mushrooms.

In addition, when using mud to wrap the pheasant, it is also necessary to penetrate the mud into the root of the feathers, and the surface must be painted very evenly to make a shape like an ellipsoid.

Finally, bury it in the campfire, not too deep from the ground, not too shallow, about 10 centimeters.

Finally, continue to light a fire on it.

The size of the fire is also exquisite, too small, the fire is not enough, the stew is not cooked, it is too big, and the heating is uneven.

"Daddy, when can we eat?"

"Don't worry, little glutton, when this fire is extinguished and we can eat it when it's cold, let's get some barbecue first."

Su Yuanqiao cut off the fine meat on the wild boar legs, about two catties, and then cut it into small pieces, directly took the local materials and took the branches, and after sharpening it, the meat slices were skewered on the bonfire and could not be wasted.

You can bring a kettle to boil a little water.

In addition, some mushrooms picked by Zhao Yuncheng and the old carpenter nearby are also fragrant, and then Su Yuanqiao will barbecue them.

There is no seasoning, no cumin, no chili noodles, but Su Yuanqiao still has a way.

Although the wild boars are relatively thin and have little fat on their bodies, if you scrape off a little bit, and then drip the oil on the fire and drip it on the lean meat before roasting, the taste will be fragrant, and the meat will not be roasted.

It will be quite tender.