After Xiao Nianzhi soaked the conpoy, the group went out to play again.

The mutton still needs to be soaked, but there is no hurry to make it now.

And now that the weather is fine, it's the best weather to travel to.

When it's hot, no one wants to toss.

The crowd didn't go fishing, but went to ......

Catch the ducks!

Xiao Nianzhi didn't expect that one day, he would be able to catch ducks in ancient times!

Watching the flocks of ducks and birds running together, everyone was behind, rolling up their sleeves and chasing forward in small steps.

What does this picture say?

If there is no explanation, who knows, among these people, there are both the county lord and the prince, and even the eldest princess of one dynasty?

Among them, the eldest princess ran the most happily.

It's probably this duck, and the taste is really good.

Xiao Nianzhi was running last, and Yan Xingxuan was accompanying her on the side.

Seeing Yan Changxia also running happily, Xiao Nianzhi felt a lot more relieved: "I don't think about General Lou for the time being, right?"

In this regard, Yan Xingxuan nodded: "Mingyue is forgetful, and she can think about it, and she will be fine soon."

After listening to it, Xiao Nianzhi thought about it, and then shook her head: "Not necessarily, people or things without emotion, naturally don't need to remember more, but she has been getting along with General Lou very well recently, maybe ......

In the end, Xiao Nianzhi sighed lightly.

Yan Xingxuan actually didn't understand the girl's thoughts.

Therefore, he did not refute Xiao Nianzhi's statement.

Or rather, he won't refute it.

Yan Xingxuan's Zhuangzi is really chickens, ducks, fish and rabbits.

So, everyone had a good afternoon.

When the mutton was almost soaked, Xiao Nianzhi and the others packed up and went back to prepare dinner.

Xiao Nianzhi cooked, and others naturally couldn't just watch.

So, everyone who can help is around.

The eldest princess has never touched this, and Aunt Yu doesn't need it.

So two people can sit on the side and drink tea and watch the young man toss.

Xiao Nianzhi was already blanching mutton at this time.

The mutton, which has been soaked in white wine for more than an hour, does not have much smell now.

At this time, hot water is blanched, and a little rice wine is added at the same time, green onion and ginger are also needed, so that after a while, the smell of mutton will be one less layer, but it retains its own deliciousness to the greatest extent.

Yan Changxia was already sucking on the side.

Wei Zhiqiu couldn't stand her suck, and gave her a moment while burning the fire: "Don't suck, I'm hungry when you suck."

Yan Changxia couldn't quite control himself, tried to close his mouth, and then nodded: "I'll try my best."

At this time, Yan Changxia was very aggrieved, she hadn't eaten a meal cooked by a good friend for a long time, so it wasn't too much to be greedy, right?

Woo, it's really fragrant!

After the mutton was blanched, Xiao Nianzhi had already taken another pot to heat the oil.

The pots and pans that had been blanched before, and they naturally went to wash them.

Xiao Nianzhi prepares to braise a lamb cut.

If you don't fry the sugar color, and you still want the mutton to look good, then the subsequent sauce will be more.

However, not nowadays.

Therefore, you have to fry the sugar color as usual.

Xiao Nianweaving's heat was well controlled, and when the snow-white sugar was fried into caramel color, Xiao Nianweaving went directly to the pot to stir-fry the mutton.

At the same time, the prepared green onion and ginger segments are also set aside, ready to be put into the pot at any time.

After stir-frying a few times on high heat to color the mutton pieces, Xiao Nianzhi put in the green onion and ginger segments in time.

The fresh and tender green onion segments, after stir-frying twice in the pot, are dyed with fireworks, and at the same time, they are also dyed with the color of caramel......

It's definitely delicious!

Yan Changxia's saliva was uncontrollable at this time

Snorted.

This time, Wei Zhiqiu didn't say anything.

Because she smelled so fragrant, she didn't dare to speak, for fear that her saliva would fall off accidentally.

Although she wasn't looking at the pot at this time, she was ......

Drooling in public, I feel so ashamed to think about it!

Wei Zhiqiu closed his mouth tightly, but his eyes were uncontrollable, looking into the pot.

The natural aroma of green onion and ginger, as well as its own special aroma, after the high temperature, is perfectly integrated with the mutton, which can not only remove the smell of the mutton itself, but also on this basis, and then add a layer of freshness to the mutton.

They are a great match!

Seeing that the heat and color were about the same, Xiao Nianzhi sprinkled a little white wine on the edge of the pot again.

Although it was a low-alcohol alcohol, it also stimulated the tongue of fire to rise violently, with freshness and fragrance, and rose directly to the roof of the shed.

The sudden scene startled everyone.

Yan Xingxuan had even gone to scoop up water and was ready to extinguish the fire.

As a result, after scooping, I turned around and came back, and found that ......

Ay?

What about fire?

At this time, adding liquor will help the mutton to remove the fat, and at the same time, it will also make the taste better.

Wine and vinegar are two magical things.

Their fishy and defatting effects are indescribably good.

Xiao Nianzhi still likes them very much.

After the mutton was really fried and colored, Xiao Nianzhi added hot water in time.

After that, it's time to put in the sauce.

Of course, in order to make the mutton more delicious, Xiao Nianzhi also put a small handful of Angelica Angelica into it.

Angelica angelica is a Chinese herb that produces a very slow fragrance, but the fragrance it emits can make the food to the next level.

Because the fragrance of Angelica Angelica is with a hint of bitterness.

Therefore, this dosage must be grasped well.

A small amount of addition can be used to improve the freshness.

However, once the amount is excessive, it will affect the taste of the food itself.

Xiao Nianweaving didn't put it much, and it was deliberately broken, so that it could be more convenient, and it was fragrant.

After the spices are placed, add the carrots.

After that, it is handed over to the time and temperature, and the soup is slowly dried, and after the real flavor, it can be out of the pot.

The hot water did not extinguish the aroma, and at this time, the fresh aroma of mutton, which was already wrapped in a layer of natural aroma, slowly wafted out, tempting every pedestrian passing by, so that they couldn't help but stop and watch.

Yan Changxia was about to forget about the fire, so he craned his neck to see and smell.

But Wei Zhiqiu reminded her: "Burn the fire, otherwise when will it be ripe?"

Yan Changxia reacted in hindsight, and the responsibility of burning the fire was still on her!

She reluctantly withdrew her gaze, and then tried to light the fire.

Yan Changxia said that she wanted to cook the best mutton, and no one could rob her.

She's going to eat two pieces first!!

Braised mutton, then you can leave it to time.

Xiao Nianzhi turned around and began to clean up those thin slices of mutton.

When the mutton came back, it had already been soaked in rice wine.

The fishy smell is almost gone, and it's just right to use.

Lamb is thinly sliced for stir-frying.

And the most classic stir-fry is naturally cumin mutton!

However, in order to better remove the fat, you still need to blanch it before stir-frying.