The rabbit paw pinched the handle of the kitchen knife and sliced open the skin of the deer leg neatly, revealing the bright red muscle texture. The flickering light of the fire made the pieces of meat look as if they were still beating.

Standing up diagonally, he cut between the two pieces of venison, and with an easy stroke downward, and then from the other side of the venison, a piece of tender and lovely venison was cut.

Place on a washed cutting board, then change to a thick-weighted cleaver and cut the meat into pieces diagonally and neatly. A little bit of blood foam will flow out of the blade, and the blood will carry the warm smell of venison.

The late night cafeteria was empty, and of course they only had to make their own food.

The knife work was quite skillful, and each slice of meat was cut to the same thickness and speed, and after slicing this piece, two pieces of tender meat were cut from the deer's calf. It has a clear eye, picks the most tender parts, cuts the meat into pieces, and then piles them on a plate.

The meat is not the venison cut out by the beast army captives outside, this venison is a small breed of deer specially bred in the young livestock farm in the east of the city, and the adult can always maintain the appearance of a young person, the meat is delicate and soft in the mouth, and it is a table delicacy of the higher class in the city. Since the wartime rationing system, a lot of this venison has reached the stomachs of the soldiers of the Broken Heavenly Mansion.

Stuff small bundles of firewood into the stove, put the iron pot, and pour a small half pot of oil into it. With a crisp snap, Hazy snapped his fingers, and the fire in the furnace flickered, and then burned.

Lian looked at Ha with a meaningful expression on the side.

"It's not handsome, it's just more convenient. Hao said.

"I haven't said anything yet. ”

The little white rabbit is cleaning up a mandarin fish in the sink.

It is a carnivorous fish that can be eaten by small shrimps, crabs and other fish. Carnivorous fish usually have a unique flavor in their own meat. For example, snakehead, red catfish, yellow eel, herring, etc., compared with the draft fish, their meat has a more delicious taste, this umami is probably a long-term consumption of other fresh, the so-called fresh on fresh may be this meaning.

Lian has scraped the fine scales off the fish, and used a knife to cut several horizontal cuts on both sides of the fish to facilitate the taste. The fly in the ointment is that the head of the fish is not too elegant, and it looks as if the fish was forcibly stoned to death by some thug with a blunt instrument such as a knife handle.

At this time, the thug cut a few slices of ginger, inserted them into the slit where the fish had been cut, found a porcelain plate to hold them, and smeared a few times with a little salt from the little paws, and then poured some mellow wine.

"Wow~ This seems to be the Judge Advocate General's hidden wine, how did you find it? Suzu recognized the bottle at once.

"Your Judge Advocate General's is mine now. Lian simply took a sip, then stuck out her tongue, "Well, it tastes okay." ”

It put down the bottle, then took a few green onions, washed them, and began to cut the shallots.

Here is gently pinching the plate of venison with his paws, a little white pepper and salt have been put in the meat, and half a spoon of pepper oil has been added, which is using this kneading method to make the meat flavorful, and at the same time break up the fine tendons in the meat, so that the taste of the venison becomes more delicate.

The pan was already hot and began to emit white smoke, with a few hot bubbles jumping up occasionally. Hao washed the rabbit's paws, and used a pair of long chopsticks to pick up the venison piece by piece and put it in the pot.

When the meat is just put into the oil, there is a series of sounds, and a large amount of oil bubbles are boiling energetically in the pot, and then the fragrance of meat and peppercorns can't wait to come out first, waking up every olfactory cell, and then the brain is occupied by appetite, and the glands at the bottom of the tongue are involuntarily acid, gushing out a large amount of fluid.

Seeing the meat rolling, hearing the sound of oil, smelling the aroma of meat, the joy of frying is like this.

After a while, the surface of the meat piece has been fried to a slight degree, and of course the inside is still raw at this time, and Hao used chopsticks to pick up the fried meat pieces one by one and put them back on the plate. Removed the oil pot, replaced it with a large casserole made by Jingyunfang, put the meat pieces into the casserole, and asked Ling to help hold a jar of Huadiao wine and pour some into the pot.

After letting the wine soak for a while, it picked two winter bamboo shoots from the vegetable rack, washed and stripped off the bamboo shoots, and cut them into pieces smaller than the meat with a knife. Put a few garlic cloves on a cutting board and pat them horizontally with a knife, peel off the skin, and throw them into the casserole with bay leaves and green onions.

Scoop a few spoonfuls of water into the pot, cover the pot, squat down and flick the firewood to adjust the fire. Then put the casserole on the stove and bring it to a boil on high heat.

There is another warm smell of mushrooms in the air when they are cut, and Lotus puts the washed mushrooms upside down on the cutting board, cutting them into four pieces with two knives horizontally and vertically, and then washing a few fresh carrots and chopping them into small pieces, the milky white mushrooms and the innocent red color of the radish contrast with each other.

A large soup pot next to him was already boiling water, Lotus poured the cut mushrooms and radishes into the pot, and then beat a few eggs, the mushrooms were delicious, and of course this pot of soup did not need to be tasted. Just sprinkled some salt, and then the little white rabbit held a spoon and began to stir.

The aroma of the meat is getting stronger, the casserole has been boiled, Hao pulled off half of the firewood, and began to simmer slowly, the flame gently licked the bottom of the pot, sliding in the black and smooth place, flashing from time to time, like a greedy and infatuated tongue tasting the delicious juice of the venison in the pot, this scene is better than spring.

Dried eel with the salty smell of the sea breeze is cut in half and then finely cut into shreds, which is a snake-shaped fish unique to coastal areas, which can be boiled into a mellow white soup, and the meat is soft and melts in the mouth, but after drying, it becomes the common yellow color of dried fish, with a fresh but not fishy aroma.

Hao Rang Ling took a bag of fine noodles from the warehouse, this noodles are unique to the rabbit people, said to be noodles, in fact, they are filaments made of rice ground into powder, and after drying, they are translucent, crisp and easy to fold, and the rabbits call it rice noodles. He asked Suzu to pour a basin of water and soak the rice noodles in the water, preparing fried rice noodles as a staple food.

There are also bean sprouts, cabbage, and haze on the vegetable shelf, and a few pieces of dried tofu, which are also finely cut into shreds like dried eel, and chopped cabbage into minced pieces.

In another stove set up a pot, pour in a little vegetable oil, as usual is to snap a finger to light the fire, the fire is moderate, it lifted the pot and shook it diagonally, so that the oil in the pot evenly coated the pot surface, and then the rabbit paw neatly clicked a few eggs into a small bowl, and used chopsticks to stir and beat the egg mixture. As soon as the oil in the pan is hot, he pours it in, flips his wrist skillfully, and after a while, a thin round egg skin is fried.

Pour it on the cutting board, carefully fold the egg skin with the tip of his claws, and then avoid the heat, and cut the kitchen knife into long strips of moderate width and narrowness, which is considered ready.

Remove the oil from the pan, still over medium heat, add rice noodles, cabbage, dried tofu, dried eel, and pour in a small bowl with some salted water. The flame at the bottom of the pot was a little hot, and the forehead was sweaty, and it didn't care about wiping it, and kept stir-frying it with a spatula. The smoke spreads with the hot aroma of rice noodles, and the smell of ripe grain is full, which is the gift of the earth and the sun.

After a while, the rice noodles softened with stir-frying, and the bean sprouts and shredded egg skin were put into the pot. The most important ingredient of this fried rice noodle dish is the bean sprouts, which are a perfect match for the texture of the bean sprouts.

The fried noodles had just had time to come out of the pot, and when Dangdang, the casserole stewed with venison on the side was noisy again, and the lid shook and jumped.

"The soup is ready, right? It's almost time to steam the fish. Hao lifted the lid of the pot, stuffed a chopstick, and turned back to Lian.