Doomsday Pavilion

Due to the unique texture of beef hooves, it may take longer than roasting to soak it back to its original size with water.

The cowhide and tendon on the hooves are severely reduced after being thoroughly roasted, which makes the hooves look a little top-heavy.

After knocking the ox hoof with the back of the knife, Lin Chou was very satisfied after hearing the dull "boom boom" sound.

This is almost entirely the hollow sound of bones. The bone marrow is transformed into ointment and steam seeps out from the pores due to heat, re-integrates into the meat, giving it a unique aroma.

Fill the soup with fresh devil pepper, grass fruit, cinnamon, star anise, and Chinese pepper. After ten minutes, wait until the soup has a slight spice color. Add a few slices of rock sugar, a spoonful of soy sauce, half an altar of clear spring mountain, and a small spoon of salt. Boil the hooves on a high fire.

It takes forty-five minutes to cook, and it must be soaked in ice water for an hour after it is removed.

During this time, Lin Chou took two large slices of yellow lamb belly, which weighed about 30 jin.

The yellow mutton brought by the old man reveals a rare lightness, even similar to the fragrance of medicine, the color is very bright, and the gloss is full.

Technically speaking, the color and smell of lamb is due to its recipe and drinking water.

If Lin Chou’s guess is correct, the old man’s drinking water for the yellow goat should be mountain spring water with strong alkalinity. The carbonate, sulfate, chloride, and various mineral indicators in this water obviously exceed the normal water quality. Said that this kind of water is not suitable for people to drink, but for yellow sheep, this kind of drinking water can make the lamb meat delicious and reduce the taint.

For this kind of lamb, any seasoning is unnecessary, just boil a pot of broth to boil the blood.

Take the charcoal stove and the casserole, chop the blanched large slices of lamb into two-finger and half-wide, one-finger-long thick strips according to the rib texture. Coat the dried ground fish with egg flour and fry it into golden brown in a clean oil pan. The pork belly is simmered in a casserole.

The reason is very simple. Since ancient times, fish and sheep have been used as fresh food, not just to talk about it.

Simmer for 30 minutes, stir-fry the green garlic sprouts in hot oil and cover the lamb.

Bring the charcoal stove and the casserole to the table, Lin Chou said,

"Scalding lamb belly in a pot, I will cook it for a while, just waiting for the next dish to be eaten."

Huang Dashan sniffed and smiled bitterly.

"Linzi, you brought up all the food, and you told us that you can't eat it? It's not fair!"

I looked at the number of people again,

"Put the table together, let's all sit together."

"okay!"

The old man didn't see anything outside, and he leaned over with a wine jar and peanuts.

Put your hands together a little bit of heat,

"Well, smell the lamb that the old man feeds. Is this smell fresh?"

"Hey, father, don't greedy us anymore... But then again, where are you? Our group of people have been together in the wilderness for decades, and we have never seen your father herding sheep, ha.

The old man laughed,

"From here, six hundred miles to the northeast, there is a dusty hill with a turbulent soil slope and a small lake next to it. The surrounding area is salt-alkali land for dozens of miles and there is no grass growing. Have you ever been there?"

Bai Qiongshou and Shan Ye looked at each other,

"No wonder, we hunters rarely go to the northeast. There are almost no strange animals. Hey, we don't see rabbits or scatter eagles."

The old man stroked his beard and said proudly,

"That's the pure land to which I belong to the old man. I don't even bring living corpses. At noon, the salt-alkali land and the temperature can smoke the living corpses into bacon. "

"I admire it, the old man has a great opinion."

Here Lin Chou went back to the kitchen, tore off the tendons from the cooked cow's hoof, and sliced ​​into large slices with a diagonal knife.

There is almost no meat on the hooves, all tendons and yellow leather.

Forty-five minutes of cooking will not make the cowhide beef tendon rotten, and it will make a crisp sound when it is cut.

After cutting, stir-fry the garlic slices in a pan, stir-fry until it smokes, add the dried devil pepper, Chinese pepper, dried red onion and flip it a few times. As soon as the choking spicy flavor comes out, immediately add a little soy sauce rice wine and sprinkle a handful of perilla Suppress the wine and fire and live out of the pot.

When the stir-fried beef hoof was on the table, the flames died down, and the burning smoke was still blowing.

A scorching fragrance mixed with hot and unrestrained spicy flavor, the delicate fragrance of lamb's belly is overshadowed in an instant.

"Hi, it smells good!"

The old man’s eyes lit up,

"What kind of dish is this, old man, I have studied it all my life, why haven't I seen it?"

"Red pepper, this is basil...this meat...is cowhide? Where is this cowhide? There are tendons on the cowhide, there is no fat and no meat, is this a cow's hoof?"

Lin Chou nodded,

"Stir-fried beef hoof, everybody, try it. Lamb belly can also be cooked in a pot."

I took out a few bottles of beer with scum from the incubator,

"Well, you all drink Sancai and Qingquanshan, right, does anyone drink beer?"

Swallow yelled and said with a grin.

"It's rare that Lin Zi is extraordinarily generous today. I want a bottle."

Shan Ye hummed,

"This is still the beer I brought, and it's just right to do it with Shun Shui Renqing."

Shen Feng first swallowed a large loaf of mutton, and his words were unsatisfactory when it was hot.

"Uh... huh... Linzi, today's food seems to be quite good for wine?"

Lin Chou stood up suddenly, went back to the kitchen to load a dish, and ground a little green salt in the dish.

"Dip this with lamb belly to taste better."

"This is... pepper?"

"Well, ground hot pepper."

The cooked yellow mutton is surprisingly tender and white in fat. It bounces like rubber bands on the chopsticks, steaming.

Lamb is the same as dog meat. The best way to eat it is to boil it in a broth, without salt, and eat it with the seasoning after it is cooked, so that you can eat the most delicious meat.

Lamb with green garlic, the taste can be described as detached, lamb belly with skin, taste and taste layer by layer, lock the gravy and have a unique strength, as the charcoal fire gets stronger, the skin on the lamb belly changes The more fragrant and tender, it tastes as silky as good butter, but lamb, which becomes more tenacious in comparison.

Shan Ye never hesitated to praise Lin Chou's craftsmanship,

"Brother Lin, your lamb is almost at the level of father. It's so fresh and delicious!"

Lin Chou smiled,

"This is not my credit, but the yellow lamb raised by the elderly is of very good quality."

The old man shook his head seriously,

"No, I'll make it even with the old man's words, and I can't make such a delicious taste. The fish and sheep are fresh. The little boss, this big fish bone, is well placed, and it is well placed!"

Lin Mei said,

"It's a pity, when Shan Ye next mission, remember to see where wild leeks bloom in the wilderness. Stewed lamb with wild leeks sauce is the real perfect match."

Shan Ye patted his chest straight,

"Well, for this bite of mutton, did you hear me, so I'll call on the highlights, and get the wild leek flowers back to Brother Lin."

Bai Qiong sarcastically said,

"I remember some people's vows of snow clams and bracken have not been honored, right?"