I'm not a wild eater

"The pork leg has been roasted, and the stove has been set up, and the meat can be processed next."

"Today is running out of time, I have to hurry up."

Mu Qing looked at the sky and the time.

Early six o'clock.

If you want to stay up late at night, you really can't grind.

At this point, Mu Qing already felt a little sleepy, if he stayed up late, he would definitely not be able to wake up tomorrow.

If you can't get up, you will put off the things you have to do. In order to get things done, you stay up late. After staying up late, you can't get up early

A new round of vicious circle thus started.

Chapter 99 The Oil Dumplings Are Delicious

Back at the camp, Muqing went to the hillside to pick and choose a few plantain leaves that had been killed but were still intact.

Put the soil-stained side down, and take out the fat that has been divided.

Use a machete to stick to the position where the pigskin and pork connect, and separate the whole piece of pigskin.

Put the pork skin aside, and cut the fat into thick slices.

He moved the pottery pot that had boiled water over, poured half of it into a bamboo cup, and kept it for later drinking.

For the other half, Mu Qing poured them into a long bamboo tube that had been washed, and quickly passed the inner wall of the bamboo tube.

Pour the water back into the cup, squeeze the bamboo tube and shake it vigorously to dry the excess water inside.

"I'm going to boil the fat into lard, which can prolong its shelf life."

"The container of lard must be completely anhydrous, otherwise the lard will deteriorate quickly if it is placed in it."

"After scalding with boiling water in this way, shake off the water inside, and the remaining water vapor will evaporate quickly due to the high temperature."

[This is really useful. My baby bottle is hot like this, and it feels better than a dryer. 】

【Really?Then I remove the dryer from the cart. 】

[The bamboo tube itself still has moisture, right?Pour the oil into it and heat it, but it is still mixed with water vapor. 】

[These bamboos have been cut back for several days, and the color looks dry. 】

[Really fill oil?Hahahaha, Master Mu is happy with the same style, take it easy and don't break my pot. 】

[I didn't guess it right, I'm so envious, let's use that bowl as a quiz with a prize. 】

"For the audience who said you were putting on lard just now, I have already remembered your id. When the challenge is over, you can private message me your address in the background."

"The bamboo tube itself still has some moisture, but I don't have any other containers."

"I'll pour them into bamboo tubes when the oil is ready and cool down. I hope it will be better."

After the water in the earthenware pot evaporated, Muqing put the chopped fat into it.

The meat is a bit less, it looks like half a pot.

The pigs caught today were really too small, and they didn't meet the standard at all.

Muqing put the small pot on the stove and set it on a low fire.

Take out the viscera at the bottom of the basket and look at them with a look of embarrassment.

Provoked the pig's large intestine and smelled it.

what

.

"This pork belly and pig intestines are really, without enough seasoning and tools, I decided to give them up."

"It takes a lot of work to get them to the point where they can be eaten."

"Because the pig is small, even the internal organs are small, so it's troublesome for a long time, not to mention that there is not much meat."

"After the pig's trotters are dried, put them on the fire and roast them, then dry them and save them as bait."

Put them back in the basket and take out the other half of the liver and kidney.

Cut out a long bamboo stick, cut the pork liver and pork kidneys into thin slices and put them on a skewer.

"Look! This is a real jungle kebab."

"If I had known there would be such a meal later, I would have kept the instant noodle packets anyway."

Put the skewers in the gaps of the stones and bake them on the side of the kiln.

Muqing went to the shelter and broke off a sprig of hydrochloric acid fruit, and dried it a little on the fire.

Put it on a banana leaf, smash it with the handle of a machete, hold it down with the front end of the machete, press it with the heel of your palm, and grind it into powder.

"Eating baked things as a dipping sauce always feels like it's not enough."

"There are quite a lot of hydrochloric acid fruits picked this time, so I decided to spend it extravagantly."

Muqing picked up some ground powder and sprinkled it on the pork liver as evenly as possible.

With the experience of sweet and sour fish last time, Mu Qing was much more cautious this time, the first time he took out a bunch of pork liver and sprinkled it out.

Looking at the color, it should be ripe, so I took a bite and put it in my mouth.

"Huh? It's delicious."

"The salty taste is moderate. After roasting, part of the sour taste of the hydrochloric acid fruit has evaporated, leaving a little sour taste that just suppresses the fishy smell of the pork liver."

"I finally found the correct way to eat hydrochloric fruit."

Lu Chuan, the real essence lies in this Lu Chuan.

Mu Qing gently bit the last piece of meat on the bamboo stick, his right hand and cheek gradually moved away.

Then, there was a long bamboo stick left in Mu Qing's hand, and he chewed the roasted pork liver in his mouth contentedly.

"Ah! Second senior brother is still delicious."

After letting out a long sigh of satisfaction, Mu Qing took all the remaining pork livers, grabbed them and hung them on top of the banana leaves.