Chapter 298 - Inviting the Females to the Castle (2/2)

Only after running into the woodshed did it occur to him that Bai Qingqing just said she was going to distribute her food to the females in the village. But it was too late for regrets.

In the backyard, Curtis came back with a clean grinding stone.

Bai Qingqing said, “Many people are going to come later. You should go upstairs.”

Standing next to the grinding stone, Curtis said, “I’m worried about you. I’ll just stay in the backyard.”

Knowing that Curtis was traumatized from the a.s.sa.s.sination attempt on her previously, she nodded. Actually, now that she thought of it, she too felt lingering fears.

“Then help me kill a short-winged bird.”

“Okay.”

The citizens of the City of Beastmen had a lot of respect for the beast kings. Especially since Winston had just contributed a great deal for everyone, they particularly held him in high regard.

Shortly after, several females entered the tiger castle.

Bai Qingqing did the cooking personally this time, for she knew that Parker wouldn’t willingly cook for other people.

When the fire became hot enough, she drizzled some oil into the stone pot. The instant the oil landed on the pot, smoke started coming from it. She hurriedly added ginger, garlic, Sichuan pepper, and other condiments into the pot.

As the contents of the pot crackled, a strong smell that stimulated the senses entered the air.

Those females who arrived first felt a little frightened when they heard those explosions and went to hide far away. One of the females shouted at Bai Qingqing, “What are you doing? Get away from there!”

Bai Qingqing turned her head and smiled at them, before stir-frying the condiments and pouring in clear water.

After another series of sizzling sounds, the pot resumed its calm. While the water temperature wasn’t too high, Bai Qingqing added some shredded meat from about 150g-200g of the short-winged bird into the pot.

If the meat was placed into the water while it was still cool, the texture of the meat would turn out more tender, and the juice of the meat would also permeate more easily into the soup, making the soup tastier. This was what Parker learned over this past one year of cooking soup.