Chapter 962： Iron-Bone Pig

At this moment, Huang Dashan only felt that there was a kind of poverty looming over his face-knowledge level.

Why is this person too much? I'm bald and I eat your rice?

Secondly, to Sagong, he couldn't "fight with reason" like he did to those deflated calves. Then Sagong couldn't use his whole tendon to burn him?

There is a saying how to say it.

There is no such thing as a barbecue that cannot be solved in this world. If there is, then two.

Although Lord Shan said to weigh it, I guess it won't be possible to bake a few meals, so it's safer to stop squinting.

Big husband, sometimes you have to be able to bend and stretch~

——A guy who can't even bend and stretch, isn't it a man? What do you expect to measure the depth of those coquettish goods outside.

Huang Dashan was taken aback suddenly,

"Hey, Linzi, don't you go and check it out? I heard the pig screaming. Did your little ball release the wild boar from the animal pen again?"

Lin Chou glanced at Lord Shan lightly.

"Don't change the subject, okay, the strong old iron."

"Hold the grass, there is a pig crying, don't you hear it! Can't you hear it?"

Wu Ke: "Um... it seems that there is indeed..."

So everyone looked at Wu Ke with an expression of "Here is an honest man, come and bully him".

"Oh~Oh~"

The screams were screaming, and the voice was sharp and harsh from far and near.

Hey, there are really pigs barking...

Not only the screaming pigs, but it was as if a devil had entered the village outside, and all kinds of chaotic and strange noises suddenly clamored.

After a while, I heard the voice of a low and powerful man outside.

"Linzi, come out."

When Lin Chou, Huang Dashan and others went out to see, the good guys were full of dirty dogs.

The wandering demon was still wearing a hideous animal skin, his head and face were covered with dog hair, and he held a pig's hind legs and stood there yawning.

The wandering demon's eyes were red and red, and a little swollen, and he didn't know how long he hadn't rested.

He gave Lin Chou a very sincere smile, with eight sharp teeth.

"Linzi, look at this pig, can you get a full meal?"

Lin Chou only saw a pig's hoof, and said with a smile,

"That's great, let's go in first, I'll go get some blood from the bear, and it's still frozen in the cold storage."

The Wandering Demon was overjoyed, and put the trotters in Lin Chou's hands two steps forward.

"Pay attention!"

Lin Chou's two dishes made from the blood of different animals are the favorites of the wandering demons, the ones that I miss very much if I don't eat them for a few days.

Oh yes, there are already three ways now, and the third one is the Sanhe Tang that Master Sagong hates and fears.

Lin Chou was holding the pig's hoof and couldn't laugh or cry. Before he could see, the wild boar had turned around and bit his hand fiercely.

This wild boar really can't think about it, so who is Lin?

For the evolvers, Boss Lin is a master chef who cooks good dishes, but for the alien beasts, it is not an exaggeration to call him an executioner.

"Smack~"

With a fluttering slap, the chin of this black and hard wild boar almost slapped directly, and was so foamed that it didn't even have the strength to struggle.

Huang Dashan looked at Brother Pig with interest,

"This one looks a little strange. I have never seen a pig like this."

Brother Pig is no more than two meters tall, his body is extremely wide and square, and his forelimbs have a high and strong back spine. The most distinctive feature is his head. The stacked meat buns on both sides of the mouth are extremely developed. Going up like a lion, the pale fangs reach the corner of the eye, and the arc is frightening.

The wanderer said,

"It was so difficult to catch this guy. It was so good that the dogs almost couldn't catch up."

"The defensive power of this pig is terrible. Five or six dogs hung on it and ran all the way, only Tier 4, isn't it scary?"

The wandering demon picked up a big knife that I didn’t know who placed it next to the car, and hit the black pig’s back with a knife.

"Crack!"

The alloy broadsword was directly stuck, and when it was pulled out, the blade had collapsed.

"See you, the hardness of this bone!"

Lord Shan's eyes are red,

"Fuck, your mother, where did you find this pig? Is there any more? Lao Tzu's pangolin must have such bone reinforcement, and the defense can be up to the next level!"

You must know that this pig is still dizzy, the origin or something has not worked at all, that is to say, its pure pig bone hardness has exceeded the alloy broadsword.

Lin Chou was also taken aback.

"This..."

Needless to say, this is another special alien species.

"Dip, alienated iron-bone pig, Tier 4 intermediate alien beast.

A special breed derived from the secondary mutation and alienation of Xiangxi iron-bone pigs, with extremely high bone hardness, which can be called the hero of pigs. Iron-bone pigs live in high-altitude areas all year round. They feed on pine needles, various medicinal materials, and magic plants. The pork has a special texture, very fresh and less fat. Pig bones are suitable for soup. "

"Drip, activate the temporary task, the iron-bone pig package:

At least one meal, one dish, and one soup are made with iron-bone pig as the main raw material. The system will evaluate and calculate the rewards based on the completion of the dishes and the customer evaluation.

Estimated reward: system integration degree +2.5%, all attributes +1~99, can teach apprentice exclusive dishes*1 (will produce special effects). "

Lin Chou was shocked.

The dog beep system has always had a very picky appetite, and it is still the system dishes and fusion tasks that Lin Chou hasn't seen for a long time, and emmmm should be regarded as system dishes, although no recipes are given directly. , In this way, this iron-bone pig really has something.

Wait, there is actually an exclusive recipe for Xiao Yourong? I knock!

Huang Dashan looked at Lin Chou's expression,

"Oh, don't tell me that this pig can make special effects dishes... I am relatively weak in acceptance..."

Lin Chou rolled his eyes and went straight into the kitchen, looking rather impatient.

Huang Dashan was stunned.

"So active?"

He looked at the wandering demon,

"You, deliberately..."

The wandering demon smiled honestly, his burly body was like a dark cloud,

"That's right, I didn't roast this pig when I was hungry yesterday."

...

In the kitchen, the remaining temperature of the stove is still there, and Boss Lin is very happy.

The most common wild boar in the wilderness is the Black Mountain wild boar. The meat is not very good and the game is heavy. Because it can be bred, it is very common in Mingguang.

As for the iron-bone pig, he heard about it for the first time today.

Lin Chou rubbed his hands impatiently,

"Then, may I ask your last words..."

"Oh oh oh!"

Mmm Good.

He lifted the knife and dropped it, and took a basin and continued with pig blood.

Wild boar blood is a good thing. It will definitely love to make blood tofu wandering devil. When it is served with green onion, garlic, coriander, and chili, it will be very full of seasoning. In other words, it is more smelly.

Not everyone is accustomed to eating raw blood tofu, and those who are accustomed to eating tend to prefer that thick blood.

While the blood is still hot, remove the blood tendons and add some green salt, the pig blood will soon congeal and form, the method is extremely simple.

Fading and breaking the belly are also practices that make perfect, but when the pig's belly is broken, Lin Chou is a little surprised.

"This pig's meat is a bit too beautiful, isn't it?"

Generally speaking, the so-called five-flower three-layer can be called an ordinary good pig. The fat and thin layers of this iron-bone pig are as neat as they are measured with a ruler, and one layer is layered with the thickness of each layer. Almost exactly the same.

Moreover, even the color of lean meat is extremely rare, showing a magnificent magenta.

It doesn't look like pork, but somewhat similar to horse meat called "cherry meat".

Especially through the light of the kitchen, the meat seems to be like some kind of jade or pearl, and the light has a feeling of gradually infiltrating into it.

It's fake to say that it's not amazing, and Lin Chou can't avoid it. For a cook, there is nothing more expected than this.

The iron-bone pig was broken in half and hung by Lin Chou. Even if the spine was split with a cold iron knife, the feel of the iron-bone pig already told Lin Chou how hard the iron-bone pig’s bones were.

The cross-section of the pig's spine is extremely thin, not a sparse structure in the form of a mesh, but full of red bone, which looks very porcelain.

"This bone stew is simply superb-"

Lin Chou muttered to himself.

Just do it, throw the knife and go to the back mountain as usual.

There are many ways to stew pork bone soup, but meat can be vegetarian. Lin Chou thinks that there is just one kind of soup: watercress, fresh Chen kidney and old fire pork bone soup.

As a Cantonese-style healthy soup, its ingredients are as exquisite as before.

Of course, the first watercress is indispensable.

Watercress is an exotic vegetable. It is said that before the cataclysm, a Huangsheng was doing business in Lisbon, Portugal, and unfortunately contracted a lung disease. At that time, medical treatments were scarce. The locals were afraid of Huangsheng’s lung disease infection, so they were isolated in the wild. He entered the town. Although Huang Sheng was panicked, he had no choice but to fill his hunger with wild vegetables growing on the banks of the river. His lung disease improved after eating, and he stopped coughing up blood after a few days. The body gradually recovered...Later, when he returned to China, he brought this life-saving dish back to Zhongshan, Guangdong, and the watercress became popular.

Watercress was later spread all over the river, north and south, inseparable from the contribution of Huangsheng. This thing seems to be very suitable for the living environment in China. It can be seen from the north to Changbai Mountain to the south to the Pearl River Delta. In some areas, it can grow without artificial planting. All over the river, the vitality can be regarded as tenacious.

After the cataclysm, they are naturally indispensable. There are many small white flowers blooming beside the mountain stream.

After picking some watercress and washing it, Lin Chou took another cured duck from the eaves.

"Fresh Chen kidney" does not refer to pig kidney, but fresh duck kidney and cured duck kidney, which is very important.

Watercress Fresh Chen Shen Lao Fire Pork Bone Soup has a long name, but the method is relatively simple. In addition to the main ingredients in the name, it is mainly paired with sea coconut and southern almonds.

Almonds are divided into north and south. The north almonds are bitter and have little poison. They are used for medicinal purposes. The south almonds are sweet and moisten the lungs and relieve coughs.

"I don't have sea coconuts. I think I need to pick some up next time."

Before the cataclysm, it is said that any Cantonese restaurant will have this watercress fresh Chen Shen Lao Fire Pork Bone Soup, but the ingredients will be slightly different. You can use sea coconut and almonds. Some soups with Luo Han Guo will be sweeter. some...

No matter how the ingredients change, watercress, Chen kidney and pork bones are always together, which is an unbreakable iron triangle.

Lin Chou has some special thoughts about the stewed pork bone soup. First, use straw fire to roast the iron-bone pork spine and stick bones for a while. When you see the part of the pork left on the bones, it starts to get oily and starts from the fire. Remove, put in a pot and boil water to remove blood foam impurities.

The boiled pork bones are then put in a purple casserole and stewed—Lin Chou chose to use the purple casserole not because of the pork bones, but the duck kidney.

Lao Ya is best served with purple casserole. For example, the three treasure duck stewed in a state banquet pot requires purple casserole.

The broken plates and bowls of the dog beep system are just like stainless steel basins. You don't need money and don't need points or Lin Chou why not be extravagant?

It must be a purple casserole! It must also be an old purple casserole!

Watercress is very fresh, it is a vegetable but has a strong taste.

Don't look at the rich and delicious aroma of the soup stewed by iron bone pig bones. If you put watercress in the pot at this moment, you can grab the original flavor of pig bones in minutes to show you.

The soup was simmering there, and Lin Chou started cooking the pork and spices.

First, two large slices of pork belly are fried with green salt, pepper, green onion, ginger, garlic and white wine, and then marinated in an ice bellows. 36 hours is exactly the basic time for the taste to be complete.

Then there are the most commonly used thirteen flavor spices (13 flavors), plus black soy sauce, white wine, noodle sauce, glutinous rice, salt, sugar, green onion, ginger, garlic, gardenia, tangerine peel, long pepper and other common spices——

Well, Lin Chou already felt the lack of resources at this time, he lacked too much.

He doesn't have such precious reserves as Benzoin, Cordyceps, and Jibroxiang, and can only wait for improvements in the future.

Those dozens of Chinese herbal spices before the cataclysm are not sensational. You must know that there are as many as 30 kinds of spices that are very common in daily life, and most of them can be called Chinese herbal medicines.

Everyone knows that there are dozens of kinds of ancestral traditions and secret recipes, but the important thing is not their names, but the matching numbers.

Stir all these spices except for the noodle sauce and black soy sauce, and then pour them into a stew pot with beef, beef bones and iron bone pork.

Add water, simmer for a long time, until the soup in the pot is sticky, and then it becomes cold.

Add white wine, a little sugar, noodle sauce, and dark soy sauce to a large bowl of cold paste and stir vigorously.

The big pot of dark stuff that came out afterwards was the ultimate sauce Lin Chou wanted to use. Using a large brush, he brushed a thick layer directly on top of the two pickled pork belly.

The braised pork belly with sauce is hung in a cool and ventilated place. Well, it is not surprising to use an ice bellows.

Drying does not take time as the cycle. Instead, apply a layer of sauce every time the surface of the sauce is completely dry, and so on.

Usually, the number of times to brush the sauce is three times, and for the more delicate ones, it is nine times.

The whole process does not need Bai Ya fireworks, but the time is calm and new.

When Lin Chou opened the ice bellows again, the two slices of pork belly in the ice bellows would be given a brand new name.

——Taibai Sauce Pork.

A legendary Jiangyou ancient dish.

Lin Chou carefully washed his hands while pondering.

"A staple food, what can I do to make a perfect ending?"