Chapter 371： Meat (Part 1) (1/2)

After the pile of pebbles was dismantled, a huge black and yellow mud ball was exposed. The banana leaves on the surface had already been completely burned. The surface of the mud ball still had a pattern like banana leaves. There was a sound of knocking on bricks. Very hard.

Stir-fried yellow mud and river sand with salt, in addition to ensuring that a certain amount of salt remains in it to season the goose meat, it can also prevent fire cracking.

Burning this mud ball is the same as burning porcelain. Once the surface cracks, the thing is equivalent to half waste, because the opening in the flame will let out the moisture of the food inside and remove the sundries. Dust and paste smell are brought into the interior, making it dry and hard and full of burnt smell.

After rolling the mud ball out of the pebble pile, it shoveled it down and knocked it on the mud shell. The huge ball suddenly opened numerous cracks, and a large amount of white steam engulfed the heat and fragrance from the cracks and sprayed out, and the smell was amazing.

Huang Dashan now only hates his parents for not giving him two more noses.

”It smells so good... It smells so good!”

Shen Feng nodded in agreement and couldn't help but vomit.

”It's a pleasure to eat with Brother Lin in the wilderness. Think about the hard-toothed barbecue we ate in the wilderness and look at it now... alas...”

Yanzi glared. Except for Shan Ye who occasionally injured a few dark dishes on a whim, she was the one who made food on a daily basis in the team.

Shen Feng smiled very embarrassedly, it's over, this girl has a grudge.

As the mud shell was peeled off, the feathers attached to it also fell off.

The exposed goose meat is made like the warmest topaz, and the surface is full of fat, showing a fresh and tender yellow color like garlic.

It is said to be a rolling stone roast goose, but in fact this method is an alternative braising.

”Stew” can best retain the aroma of the ingredients, without contact with the outside world. The aroma is only in the interior of the ingredients and the container-even within the ingredients themselves.

This is Lin Chou’s father’s favorite approach, he often said,

”This stewed goose, the fragrant goose can't help but want to'eat' their own taste. If you don't eat it, no one will know how fragrant it is.”

Qiongqi swan is too huge, it takes a long time to grill, even if there is a thick layer of mud shell and pebbles, the temperature should not be too high, otherwise it will affect the taste.

This caused a certain degree of moisture retention in his belly. The reason why Lin Chou chose to dry the meat of another Qiongqi swan was to use the meat of the other swan to absorb and roast it. The excess soup in the goose can kill two birds with one stone.

Dozens of banana leaves put together a huge, natural green dining table.

After Lin Chou put the roasted goose on it, he first removed the banana leaf from the belly. As soon as he opened it, a large amount of fat and soup seemed to flow out.

”Baths, bring some basins.”

Lin Chou used a small basin as a spoon, scooped the oil from the belly of the swan into the large basin, and filled two large basins.

The reason why the oil juice is not ”fat” is because the oil juice is just the right mixture of soup and water.

About a quarter of the goose fat, three quarters of the gravy.

There is no obvious stratification between the two in the basin, which means that the fat is almost perfectly integrated into the gravy, you are in me, and you are in me.

Oil juice like this is the most natural and best dipping water and braised goose juice. There is nothing better than this.

Huang Dashan swallowed frantically, looked at the two big pots of steaming oil, and looked at Lin Chou with a sad face.

”Well, Brother Lin, did you bring steamed buns? Rice and white rice are okay...”

Think of rice with braised goose sauce, or dipped in big white steamed buns...