I'm not a wild eater

Cut into thick slices about two centimeters, cut the wood and set it on the fire to roast first.

[Ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh;,,,,] 】

[Pig Heart Codonopsis Soup, Pig Heart Angelica Soup, Pig Heart Shiquan Dabu Soup, I really don’t know? 】

[The previous ones, you don’t have to worry about overdoing it. 】

[What do you know, roasted pork heart is delicious, it's all lean meat and you don't know how to firewood. 】

[Add a little cumin, chili noodles, and a little pepper oil. 】

【You guys have to steal Muye's lines every time. 】

The pork heart was grilled, Mu Qing found the pork liver, cut it in half, sliced ​​it into thin slices and skewered it.

Pork liver is easier to cook than pig heart.

After waking up in the morning without eating anything, Mu Qing felt that he needed something urgently.

I took a bite after holding the pork liver in my hand and roasting it on the flame, and the sides were a little discolored.

There was still some blood in it.

Muqing baked it patiently for another 2 minutes, and then began to eat with confidence.

"I decided to be an honest eater, no, anchor, why are you always talking about it today?"

"After the pork liver is roasted, it really doesn't taste good."

"It's very fishy, ​​and the taste is very woody. If there is a little chili that can be paired with hydrochloric acid fruit, it may be better to cook a hot and sour soup."

It's unpalatable, it's unpalatable, with water to make it less firewood, half a pork liver was eaten without a single bite.

When eating the pig's heart again, Mu Qing's expression eased a lot.

"This pork heart has no seasoning, and it tastes a bit fishy."

"But the quality of the meat is great, especially when compared with the pork liver, it looks much more delicious."

After eating, Muqing licked his lips contentedly.

The feeling of eating meat is really bursting with happiness.

After eating pig heart and liver, Muqing gradually felt better.

He was so hungry just now, which made him feel particularly restless.

After eating and drinking enough, Muqing first cleaned out all the pig's internal organs.

Pig lungs, pig liver, pork belly, large and small intestines, all rinsed briefly and put aside first.

Then Mu Qing planned for the prey in front of him.

Although this wild boar is a little small, it can still be eaten for a period of time after planning.

Of course, the planning is not bad, but it is also very fast.

The temperature here is not low, and there is no salt or sugar in Muqing, which can prolong the shelf life.

After thinking for a while, Muqing started to deal with the wild boar.

Cut off the four legs first, tie them with vines and put them aside.

Distinguish the obvious fat meat from lean meat and open them separately.

The rest, such as three-layer meat, which is really difficult to distinguish, was put aside by Mu Qing.

After almost all the meat was removed, there was a pair of pork bones with some meat left in front of Mu Qing.

"Ah pork ribs and bamboo shoots soup, use the freshest ribs and bamboo shoots, the stew will be fragrant."

"It's a pity that I really don't have time today. I went to the bamboo forest to dig bamboo shoots, so I can only dry them later."

Muqing pork bones are not subdivided, simply cut in half, cleaned and tied with vines.

Putting on a backpack, carrying a basket of meat, four pig legs tied with vines, and pig bones.

Humming a little song, I put on the trousers on the branches and went back to the hillside.

【Master Mu is really happy today, the corners of his mouth never fell. 】

[Who is in a famine and can be unhappy with so many catties of meat. 】

[Poor ferocious beast, finally had a successor, and was eaten by someone. 】

[Wild boars are pretty good at giving birth. If Master Mu is lucky, there should be no shortage of meat in the future. 】

【How does Master Mu want to eat?Can't finish it all day? 】

[Is it better to make it into jerky? 】

【No, Master Mu doesn’t have salt, if you directly dry it, it will be ruined before it dries. 】

"Today is destined to be a day of non-stop work, but thinking about it, hehehehe."

Seeing the meat in his hand, Mu Qing couldn't help laughing out loud.

Walk to the creek and put things down.

The branches of several trees by the creek were cut off, and the baskets, pig legs and bones were all hung on the branches.

"This side of the creek can't get the sun in the afternoon. The flow of the stream drives the wind, and the overall temperature will be lower than that of the camp."

"I'll just hang them up here and bring them back to deal with when I get back to camp and get ready."

After hanging up the things, Mu Qing freed his hands, put on his trousers, packed two bottles of water and went back to the camp.

"Yesterday, my pottery pot was finished. I was in a hurry to go out today. Now I finally have time to look at it."

Pulling away the ash and charcoal on the top, Mu Qing took out the clay pot.

The round and chubby clay pot is more and more likable the more you look at it.

"The color of this pot is relatively uniform, and the inside is also very uniform."

"It should be placed in a more suitable position, and the heat is very uniform inside and outside, which is also the key to success."

Putting the clay pot aside, Muqing took out the pot and looked at it carefully.