Chapter 225: The smell of meat is overflowing

Although wild boars have been domesticated in China for a long time, the history of raising domestic pigs can be traced back thousands of years. From the unearthed terracotta figurines, you can also see the figure of raising pigs. However, the meat diet in China is mainly sheep.

During the Northern Song Dynasty, Mr. Dongpo was often demoted to various places, and when he saw that the people could not afford to eat meat, he took the lead in eating pork, and also invented many cooking methods for pork. But at that time, the dignitaries and nobles still did not eat pork. Because pigs are omnivorous, they are considered dirty. There is also a fishy smell of the pig itself, which cannot be concealed even if it is cooked.

Therefore, pork, which was not eaten by dignitaries and nobles, became a tooth sacrifice and a supplement for meat for the poor. But the poor also disliked the fishy smell, so pork was not popular.

Until the Southern Song Dynasty, the north of the Yangtze River was occupied by foreign races, and it became more and more difficult to obtain mutton. At this time, some people found that the pigs that had been castrated since childhood not only lost the fishy smell, but also the pigs were docile, and they became more and more obese, and the meat quality was more delicious. At this time, pork really entered thousands of households and became the main source of meat for the Chinese people. Mr. Dongpo's cooking method has only spread and is widely supported by the people.

However, some people say that the popularization of pork in China was after the Yuan Dynasty. It is believed that it was only popularized after the castration of pigs brought by the Yuan army from the West. It's just that the Central Asians mostly believe in Islam, and they don't eat pork, and the Europa people don't eat pork, and the Mongolian people don't eat it. So the question arises, how did the Yuan army bring the technology from a place where pork is not eaten?

This kind of argument is nothing more than a trick by some scum who kneel and lick the West and attribute all the achievements of China to the West. So, we have to leave aside when it started.

Of course, this wild boar must not have been castrated, and the skin is still very thick, so Jiang Hongling is dismissive of it. However, when she saw Ling Yunfeng and Shi Xiaolu skillfully disemboweling, bloodletting, gutting, and skinning the wild boar...... A series of actions also aroused her curiosity.

In the past year, Ling Yunfeng has spent more time in the wild than in the barracks, and he is even more expert at concocting game. And Shi Xiaolu grew up here, and the villagers went up to the mountains to hunt and brought back the prey, and they would often help pick up the prey together, so neither of them was a beginner.

On the contrary, this savage girl who made the mountains and forests her home became a spectator at this time. Because she mainly eats raw food, of course, she has to find those tender animals, so wild boar is definitely not her cup of tea.

Although Jiang Hongling didn't eat it, she was still willing to help. With Jiang Hongling's joining, Ling Yunfeng also freed up his hands and quickly began to look for various accessories. After all, after a long time, in addition to the rotting flesh, it will also attract other fierce beasts.

The fire was lit immediately, because in the wild, there is no boiling water to remove hair, so there is only a way to burn it directly with fire. When the boar's skin is burned to a black charred level, the black layer is scraped off in the stream with a knife. In doing so, the hard skin of the wild boar is removed to soften the pork, and the parasites on the surface of the skin are killed. Of course, the hard work of burning wild boars has to be done by Jiang Hongling, and Shi Xiaolu is cleaning the edible internal organs.

I have to say that Shennongjia is a place rich in products, as long as you can recognize it, there are all kinds of plants. Ling Yunfeng quickly found a lot of materials, plus the materials in their backpacks before, today must be a sumptuous wild boar feast.

Because Ling Yunfeng has experience in this mountain, he is also familiar with finding what he needs. Soon a large piece of rock slab was moved by him, and after washing it clean, it was immediately built into a stone stove. Spices such as wild peppercorns, star anise, and ten miles are dried on top and then ground into powder with stones.

The ribs are cut into individual strips one by one, smeared with salt, peppercorn powder, star anise, and coated with mashed wild onions and wild ginger. Drizzle some wine from your backpack, wrap it in a large lotus leaf, wrap it in yellow mud on the outside, throw it into the fire and wait to eat. The method is the same as making a flower chicken, which can be called called flower pork ribs.

In fact, Ling Yunfeng didn't buy wine before they entered the mountain, but they still brought a large bottle of alcohol to clean up the wound when they were injured. But at this time, it was used as a seasoning, but I don't know what the taste will be.

This time when they entered the mountain with Shi Xiaolu, Ling Yunfeng and the others were still very well prepared, and they even carried a small aluminum pot. With it, it is much more convenient to simmer some ingredients.

But the natural taste is not something that can be made by an aluminum pot. Therefore, Ling Yunfeng still cut a lot of bamboo tubes and came back and cut out a small opening. Blanch the pork belly cut into cubes, open a cross knife in the middle, and tie it with pampas grass to prevent it from falling apart. Then add wild onions, wild ginger slices, rock sugar, salt, Sichuan pepper, star anise, cardamom, pepper and dried chili peppers and other spices into the bamboo tube.

Because there is no soy sauce, the pork belly is colored on a stone slab. The method is also very simple, add some water to the rock sugar to dissolve, burn out the bubbles and change color, and then put the pork belly on top and fry it. In fact, it's just a stone pot version of the sugar-colored ones that are usually fried at home.

Looking at a row of more than a dozen large bamboo tubes on the fire pit dug into a trench, it looks like a stall of grilled skewers in the city. It's just that the "goo, goo" in the bamboo tube overflows with the fragrance of stewed meat, mixed with the light fragrance of the bamboo tube, and the smell has long been drooling.

Ling Yunfeng rummaged through his backpack and found that there was still some flour. At this time, he was even more happy, and called Shi Xiaolu and noodles to make a round cake bigger than a fist, first burn it on the stone slab to set it, and then bury it directly in the ashes that have been burned and baked. The bread made in this way is not much better than the white Ji bun in Qindi.

At this time, Jiang Hongling was completely stupid by the operation in front of him. Where did she think that a small wild boar would have to be tossed like this. But the taste of this toss is so good. This made her like a kitten, constantly circling around several fires, greedily sniffing the seductive scent.

The pork legs and trotters that had been blackened by Jiang Hongling were scraped off the surface and cut into small pieces, and then simmered in an aluminum pot with mountain spring water from the stream. Spices are also put in some of the things that can be found in this mountain.

Because it was already autumn at this time, many fruits were ripe, so Ling Yunfeng also deliberately found some sour fruits and put them in the pot. Although this wild boar is not very good and the meat is not old, after all, the wild boar is not a domestic pig, and the meat quality is still not very well cooked compared to domestic pigs. And those sour fruits, in addition to removing the fishy smell, can also speed up the softening of the flesh, making it more prone to softness.

Next, it's time for the senses of sight, smell, and hearing to be tortured. Because Ling Yunfeng began to roast on the hot slate.

Cut the pork belly into thick slices of about one centimeter, and first put the fatty ones on the stone slab and fry them. Listen to the constant sound of "sizzle", watch the drops of fat seep out of the meat, and drip on the slate rising wisps of light smoke with a charming fragrance. Wait until both sides are fried until golden brown, sprinkle with the previously baked spice powder and wild onion foam, and suddenly emit a more attractive smell.

Jiang Hongling's saliva on the side had already pulled out a long line at this time, and it was about to drip to the ground, but she sucked it back again. Supposedly, she hadn't eaten these delicacies, so she shouldn't have been able to get the reflex of drooling. Maybe it's because the human genes in her body have completely taken over her entire body.

Ling Yunfeng saw that Jiang Hongling was really hungry, and handed her a large piece of roasted pork belly.

At this time, Jiang Hongling still cared about the heat, and directly filled the meat into his mouth with his hands upside down. Rao was so hot that he was snorting, and he was reluctant to spit out the meat. He swallowed the barbecue in two bites, and then stared at the other pieces of barbecue on the stone slab.

(To be continued...... ）