Lin Chou's smile was even bigger, as happy as when he was five or six years old when he picked up three fat and tender guinea fowl chicken butts in Market No. 11.
"Ah, look who this is, Qing, what's wrong with you... I guess... is it level five or level six?"
His eyes wandered back and forth between Gungun and Xiao Qing, who felt guilty. Lin Chou wouldn't believe it even to death if Xiao Qing had no connection at all with Uncle Gungun during his transformation from a behemoth of hundreds of meters in length to the current legal bib!
(╯‵□′)╯︵┻━┻
"As for the meat, it's fine if it becomes this small. What about the remaining hundreds of tons of meat from the golden thread dragon??"
At least we should talk about some physics~
Gungun was speechless and didn't even moan anymore. His huge bear paws rubbed against the ground, looking extremely aggrieved.
Lin Chou straightened Xiao Qing's size and curled it up again.
"Can't even see the true sight? Why does it feel like I have been promoted to the sixth level but was shot back to the fifth level? What about my sixth-level snake wine??"
Upon hearing this, Gungun rolled himself into a ball and rolled away quickly.
Lin Chou: "..."
No matter what level you love,
"First, let me spit out some snake gallbladder and make it into wine to test the efficacy. Hurry up!"
Xiao Qing shivered,
"Pfft~"
A bright snake gall the size of a marble fell into the palm of Lin Chou's hand, blooming with thousands of faint cyan lights.
Lin Chou was stunned for a moment,
"This Dongdong... his appearance has evolved quite a bit..."
Is this still snake gallbladder? Some people would believe it if they said it was a gem.
After squeezing it, it looked soft but was actually very hard. There was no sign of breaking even under Lin Chou's strange force. There was also the sound of liquid flowing inside.
"Okay, you're doing well, let's go have some fun."
Hearing this, Xiao Qing, whose scales had dimmed, suddenly became full of energy and jumped away like a spring.
Lin Chou curled her lips disdainfully,
"It's all just pretending to be pitiful!"
In the animal pen, the half-crocodile dragon collapsed after witnessing all this, and his body suddenly began to smell like salted fish.
...
In the evening, Lin Chou continued to add to the collection of his "grocery store" and was making a large number of wild smoked pigs.
All the Black Mountain wild boars previously raised in captivity have been slaughtered, and their value will not increase if placed in cold storage. There are many farmers raising Black Mountain wild boars in Mingguang, so there is no danger of shortage.
Generally speaking, the Mingguang flavored smoked pig is made by slaughtering the whole pig and stuffing the pig's stomach with rice bran, rice husks and one-year-old Chai Guizhi no thicker than a finger.
Then hang it on the beam in the kitchen or build a special hut to smoke it dry with pyrotechnics. The special thing is that there is no need to rub salt on the pig during the production process, but the "gray salt" directly dried from sea water is used.
"Throw it into the fire for smoking.
The most professional and high-grade firewood for smoking pigs is undoubtedly sugarcane bagasse——
Yes, that's right, this is a special flavor endowed with a unique and sweet flavor.
However, when Lin Chou lived in the alley, there was basically no way to find so much sugarcane bagasse, so he could only use green and yellow corn stalks instead. The color of the smoked pigs was wrong, and the taste was not as sweet.
The tastes of Mingguang people are actually mostly salty and spicy, but they are particularly fond of smoked pig, which is extremely sweet.
Especially in the alley, smoked pig and guinea fowl prepared in various ways can be said to be the must-have finale dishes during the New Year.
Take Lin Chou's father, for example, he is notoriously sinister.
He will only buy old sows that have bred piglets for countless generations to make smoked pigs. The crunchy pig skin and the thick fat meat are simply the most important ingredients of Lao Lin's smoked pigs.
characteristics.
The price of an old sow is less than one-third of that of a normal Montenegrin wild boar. It has a lot of fat and less lean meat. The neck of some old sows is almost as thick as its belly, and its old skin is as loose as the foot-binding cloth of an old woman in feudal society.
.
But it is also because of this that Father Lin can sell the cheapest smoked pigs in the ten nearby alleys, and residents in many alleys can eat more meat.
In fact, the unique smell of old sow pork is very abundant. Considering the living standards of most people in the alley, what they need most is meat and fishy meat. The thick fat layer and smoked taste can be called
The pork rinds, also known as "Yang Ya", are truly the best in the world - not to mention they are so cheap.
People in several nearby alleys were very grateful to Father Lin. Only Lin Chou was disgusted by the thick layer of fat. He strongly suspected that the people who came to buy his own smoked pork were attracted by this. Such greasy meat, three slices for two
It's quite easy to whip up half a piece of cake. If you add an extra spoonful of salt...
Ahem, I said too much.
The thick cypress piles in Lin Chou's temporary shed had been burned out, and one or two sparks crackled out from time to time. The shed with a round spire was like a yurt made of bamboo, and the center of the spire was specially designed
Leave the transom open.
There was a pile of purple-red sugar cane residue outside the shack. It was neither dry nor wet. It was brought out by those idle guys from the base city.
They have just been juiced for a day or two and have not started to ferment and compost. Speaking of which, this stuff is actually one of the favorite foods of Montenegro wild boars.
There were more than a dozen people sitting scattered on the ground next to the shack. A large pot was stewed with extremely large pieces of pork. The pork had been stewed until it fell off the bones, and the drinking party of these guys had just begun.
The soulful seasoning of stew is salt and pepper: well, pepper, salt.
The sun-dried devil's pepper is minced and then mixed with fine salt that is stir-fried until hot. The spiciness is so intense that it makes you hungry.
——This is the cheapest labor force that the stingy boss Lin can think of. He is not willing to put even 1g of ingredients in a pot of pork except onions and ginger.
But these guys are quite satisfied:
Free beer and 20% off Sancai Snake Wine. Accompanied by Luanshan Xiaogongju and the Prince, you can even appreciate Boss Lin's superb skills up close.
As superb as Lin Chou's technique for making smoked pigs are the stories of the evolvers.
"Smoked pig, have you seen how fat I am? I ate too much smoked pork when I was a kid. I was so short at that time that the smoked pig knuckles hanging on the beams had to be placed on two benches.
, Niang Xipi, at that time I was envious of anyone who could have enough wealth to use a bench. When I was a kid, I was so crazy that I put the bench across the dish rack and the stove, stepped on it and bent it with a wire.
Hook it up bit by bit and eat it...hiss...thinking about it now makes me salivate..."
A familiar fat man picked up the wine glass, drained the wine in one gulp, and continued,
"I couldn't hold myself back after eating this. Whenever my parents were away, I would go get some meat to eat. During the Chinese New Year, they took down the smoked pork knuckles that had been hanging on the rafters for half a year.
All that's left of the good guy is the outer layer of skin and the bones inside - by the way, have any of you ever been chased and beaten by a smoked pork knuckle? The thing hit your head with a muffled sound and no visible injuries at all, but
My whole brain was smashed, as if it had been boiled, and I was shaking when I walked." (To be continued)