Live Fishing Studio

Chapter 795 Bear's Paw Stewed in Clear Water?

The atmosphere in the live broadcast room rose to a small climax because of Yue Feng's professional prey handling operations. Yue Feng unceremoniously picked up a huge bear's paw, and swaggered to the wooden house.

The existence of the fireplace made cooking a lot easier. Yue Feng took a look at the bear's paw, and used his superb skills to deal with the fine hairs in detail. After simply washing the water in the clay pot, he gave the bear's paw to Stew on!

Don't look at Yue Feng clamoring to have both fish and bear's paw, in fact, this bear's paw is much bigger than ordinary people's impression, one bear's paw almost covered the field pot!

The conditions are limited, and the ingredients cannot be processed finely. After Yue Feng added salt and water, he stewed it first! The hunter passed on the knowledge in his memory. Bear paws are very hot and need to be stewed for several hours.

After getting the firewood and the stove ready here, Yue Feng brought the tools to the first scene of prey disposal again.

Brothers, the bear's paws have been stewed, and it will be cooked in a few hours. During this time, let's treat the meat carefully and start to smoke it!

After saying hello, Yue Feng took out the hunting knife and continued to work. The blade cut across the front legs, hind legs, and joint joints in sequence, easily dividing the prey into five or six large pieces of meat.

Eh? Didn't you deal with the prey? Why did you continue to dismember the prey?

Sure enough, I read it right, it's really quick to unload the arms and legs, and I didn't hear a single movement!

Yue Feng grinned: When we were dealing with the internal organs and peeling the skin just now, it was the main part, what we are doing now is the final processing procedure before smoking and roasting!

Why do you want to do this?

In fact, the reason is very simple, just like the slaughtered pigs at home are divided into front trough, back girth, waist plate, and shoulders. Different parts, meat quality, and degree of fat and thin are also different. In the process of smoking, the heat is also slightly different! Treating them separately can preserve the flavor of the meat as much as possible! Started!

Soon, Yue Feng came to the side of the forest with an ax on his shoulder, and chopped down many pine logs that were about the thickness of the bowl.

Using these pine logs, a triangular shelf was quickly built.

The dagger slashed at different parts of the meat, took a thin branch and hung it up. After a while, many pieces of meat, large and small, were hung on the shelf.

After making preparations, the next step is the most critical part of smoking. Yue Feng ignited the fresh pine needles with hay, and soon the rich smoke rose under the fire.

Pine needles are a plant with a high oil content. Even if it is wet, it can still be ignited, but the smoke is relatively large!

If you start a fire normally, you will not add too much at one time in the initial stage, so that the flame will not easily appear, the temperature will not rise, and the subsequent combustion will be affected!

But bacon is completely the opposite strategy to lighting a normal fire. From the early stage of lighting a fire, Yue Feng deliberately increased the number of fresh pine needles so that the fire would only smoke and not have an open flame. He felt that the temperature was almost the same, so he added a few more , has maintained a very stable state!

In this relatively low-temperature baking and smoking state, the water on the surface of the meat is slowly evaporated and becomes compact, more smoke particles adhere to it, and the surface of the skin changes color quickly.

Yue Feng poked lightly with a knife, checked the details, and said, Here! Bacon is actually not as difficult as everyone imagined! It only took a while, and a layer of pine smoke has formed a preliminary film on the surface!

The general technique is that the part with high fat content should be closer to the area with high core temperature of the fire, and the part with high muscle content should be a little farther away from the fire!

After the initial moisture is dried, the pine smoke also wraps the meat to isolate bacteria, and the bacon is almost done! This is actually the case with the previous smoked fish!

We have a lot of lean meat reserves, and the temperature will get cold soon, so rough processing is enough! If it is in Sichuan-Guangzhou and other areas in China, a pig may be slaughtered and smoked, and it can be preserved for many years!

Seeing so many pieces of meat slowly change from bright to dull in color is quite rewarding. While chatting with water friends, Yue Feng added fresh pine branches in a timely manner, or occasionally changed the position of the pieces of meat. It's a joy.

When the bacon here was almost processed, Yue Feng went back to the wooden house and added some firewood!

It was basically in line with his expectations. Let alone whether the bear paw is delicious or not, it is really hard to cook. The water in the field pot is almost boiled dry. I poked it with a knife, but it didn't soften! There is still a long way to go before you can eat it!

have to! Add water and keep cooking!

He was busy until one o'clock at noon, and the bacon was completely made. Yue Feng piled up the remaining pine branches for the final finishing work, and the bear's paws boiled in the field pot were finally boiled and ready to be poked!

Brothers! I promised everyone that I would have both! But the bear's paw is quite heavy. If you cook them all, it will be difficult to eat them all at once! Let's try the bear's paw first!

This time I made the most plump right front palm. The knife can already be poked. Sorry!

After saying hello, Yue Feng poked the bear's paw with his saber, and just started gnawing on it.

In fact, when he was in Russia, Uncle Victor used bear paws to entertain Yue Feng. At that time, the first impression of eating it was more of a sensory surprise, and he didn't think it was delicious.

But this time, after holding the bear's paw and taking a bite, Yue Feng almost spat it out!

fishy! Very fishy!

The taste of the entrance is a strange taste mixed with blood and fat, and the addition of less salt makes this taste even more intensified.

Ah! No bloodletting in advance, and no water soaking! The bear paw we made this time is a bit of a failure! After chewing and swallowing the meat, Yue Feng shook his head and said.

What does it taste like? Such a big bear's paw, it should be very enjoyable to hold it up and chew it!

Yeah, Brother Feng, what does it taste like? Tell me about it? This is one of the eight treasures of the mountain. I really want to eat it!

I really want to eat, I really want to eat, my saliva is left behind!

Yue Feng didn't continue to gnaw, but held it in his left hand, and used the saber in his right to cut off the surface layer in front of everyone.

Almost half of the surface layer is grease, and the lower part reveals a lot of cartilage tissue such as muscles and bones.

Perhaps in everyone's impression, bear paws should be very delicious! But in fact, it is not the case!

When I was in Russia before, I also ate bear paws made by Uncle Victor. At that time, it gave me the same feeling as eating pig’s trotters at home! And lack of careful handling and cooking ingredients, the bear paw we cooked, to be honest, tasted very bad!