Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

Zhao Yeqing poured all the ingredients for the pig meat into the pot, stirred it slowly with a spoon, and after the ingredients inside had changed color and cooked, he used a spoon to scoop two spoonfuls of the pig blood into the soup. inside.

A fresh and sweet aroma of meat without any fishy smell wafted out.

The butchered vegetables can be eaten as soon as they are cooked, but the charcoal pot has not yet started burning and the barbecue has not been arranged.

Mu Xi sat on the ground, lowered his head and blew on the slightly burning charcoal, trying to make the charcoal burn faster.

Zhao Yeqing took two bowls and first took out the pork liver from the butchered vegetables. This thing will become old if cooked for a long time, so it is best to eat it as soon as it is boiled.

"Let's eat slowly first and then grill it after the charcoal fire starts."

"It's okay, it's almost over."

This time, charcoal made from pine trees was used, which ignited faster than other charcoals. When you blew air on the ignition point, the fiery red color visible to the naked eye gradually spread to all the charcoal.

Seeing this, Zhao Yeqing stuffed a piece of pork liver into his mouth first, then picked up the tongs next to him, gently pried the charcoal to make some space underneath, and then cooperated with Mu Xi's blowing, and soon the charcoal ignited. Open fire.

The charcoal was almost burning when it was lit with an open fire. Mu Xi straightened up and ate some butchered vegetables and waited.

The butchered vegetables have a light taste and can be eaten by dogs. The dogs at home seemed to prefer eating offal. When they saw the pork liver sausage that Zhao Yeqing picked up, they stuck out their tongues and waggled their tails.

Zhao Yeqing found it interesting at first, feeding one piece to another and one piece to another, but gradually she realized that these animals were not full at all, and she almost ran out of food if she continued to feed them.

Mu Xi watched in amusement as one person protected the food and four dogs besieged him. Seeing that someone was about to put the food in his bowl into the mouth of the cute creature at his feet, he hurriedly stepped forward to help.

The consequence of not helping is that if someone gives away the food because of his own heart, when he wants to eat it later and cannot eat it, he is the one who is inexplicably angry.

As soon as Mu Xi stood up, the dogs immediately sat upright, licking their mouths and looking around.

Zhao Yeqing saw that he had succeeded in taking care of the food. He stood up and changed places with Mu Xi. Now he could finally have a good meal.

After changing positions, she found the burning charcoal pot in front of her.

Zhao Yeqing quickly finished the food in the bowl, "You take the pot off the stove first, let's not eat that now, let's grill some meat."

At this time, the charcoal in the charcoal basin had turned red. After Zhao Yeqing brushed a little oil on the grill, he directly put the sliced ​​meat on it.

The charcoal fire gradually heated up the grilling net, and even the meat slices on it were sizzling with oil.

The first piece of meat is not needed. After the oil is baked, wipe it on the grill and throw it away. Then put the liver, pork belly and the like on it.

The temperature on the grill net is extremely hot now, and the meat will easily stick to it when it is placed on it. It needs to be turned over quickly. Each side only touches the grill net for a few seconds before turning it over. After both sides change color, it can be placed on top and roasted slowly.

Among the ingredients Zhao Yeqing prepared to bake, the ones she was most looking forward to were pork neck and small intestines.

The rice intestines used to cook pork chops are also part of the small intestine. However, the rice intestines belong to the section connected to the pig's stomach. They are the first half of the entire small intestine and will be slightly bitter.

The small intestine used for grilling is the back half, which has a crisper and tougher texture.

Zhao Yeqing once tasted a specialty grilled small intestine from An City, Guizhou Province, and it was very amazing when he tasted it. From then on, he had to have a piece of grilled small intestine to satisfy himself when eating barbecue.

However, the small intestines are seasoned and marinated with aniseed before grilling. They grilled fresh small intestines today, and I don’t know if they will be as delicious.

As for the pork neck, Zhao Yeqing's eyes lit up when he saw the pig's neck.

The pig last time didn't have this fat, and the pork neck meat didn't look amazing. But this time, the snowflakes on the pork neck meat of this pig were very evenly distributed. It looked like a fine snowflake Wagyu. It didn't take much thinking. I know how delicious it is when baked.

The pork belly and pork liver were used to test the heat. After roasting, they were taken out and placed in a bowl. The bowl already contained the chili noodles that Mu Xi had poured into it.

Both of them have the same standard when it comes to eating barbecue, but they don't like to eat marinated meat. Especially when they encounter high-quality barbecue, they like to eat it raw and unmarinated, so that they can taste the original flavor of the meat.

Just sprinkle salt when baking or dip it in some chili powder after baking.

Zhao Yeqing wrapped the roasted pork belly in spicy dipping sauce and took it to reward Mu Xi who had worked hard to prepare the ingredients.

Mu Xi didn't stop moving his hands. He turned his head and opened his mouth to take the pork belly, and replied inarticulately: "It's delicious."

He was cleaning pig lungs in his hand. This was something the two of them loved to eat when they were young. There was a small stall selling fried pig lungs at the entrance of the elementary school and junior high school. The two of them wished they could have a permanent VIP there.

Pig lungs are delicious to eat, but they are troublesome to handle. Cleaning takes a lot of water. You have to pour water into the lungs. Watch the pig lungs gradually expand and then pour the water out. After repeating this three or four times, you can see the pig lungs. Gradually turns white.

Then use a toothpick to poke a few small holes in the areas that have not turned white. This is because there is congestion in the pig's lungs and needs to be released.

After the whole pig lungs are roughly whitened, they are cut into small pieces, blanched in a pot to boil the foam, and finally cleaned before being processed.

After Mu Xi finished processing the pig lungs, Zhao Yeqing's first batch of pork neck meat and grilled small intestines were also released.

The outside of the grilled small intestine was browned, and the fat inside was still bubbling. Zhao Yeqing blew on the surface to cool it, and when he bit into it, he almost burned his tongue with the hot oil.

The rich aroma of oil cannot be replaced by any other food, and it tastes even better when wrapped in sesame and chili noodles.

The small intestine is charred on the outside and tender on the inside, while the pork neck meat is very chewy.

The texture of this part is different from that of ordinary meat. It's even a little crispy. It's obviously rich in snowflake fat, but it doesn't taste greasy at all.

Even my colleague who never eats fat applauded.

If you can dip it in Thai sweet and spicy sauce, the taste will be improved to another level after being tired.

Now the only things that relieve fatigue are green onions, garlic and lettuce.

Zhao Yeqing picked up a piece of pork neck, garnished it with garlic slices and lettuce, and put it directly into his mouth, making his cheeks bulge from eating it.

Mu Xi brought over the washed pig lungs and the cleaned brains.

It is also a bit troublesome to handle the brain flowers. To make the brain flowers have no fishy smell, all the blood streaks on them must be removed. Mu Xi divided the brain flowers and put them in a small bowl the size of the palm of his hand. In the bowl, he put chopped pepper sauce, consumption. Oil, onion, ginger, garlic, cooking wine...

The small bowl is made of stainless steel and can be placed directly on the grill to roast the brains inside.

Zhao Yeqing took a piece of lettuce, wrapped some barbecue in it and prepared to hand it to him.

Suddenly a bell rang at the door.