Due to the unique texture of cow hooves, soaking it in water to restore it to its original size may take longer than drying it. Top 23S.
Fastest update
The cowhide and tendons on the cow's hooves have shrunk severely after being thoroughly dried, making the cow's hooves look a bit top-heavy.
Lin Chou tapped the cow's hoof with the back of the knife and heard a dull "boom boom" sound. Lin Chou was very satisfied.
This is almost entirely the hollow sound of bones. The marrow in the bones turns into ointment and steam seeps out from the pores due to heat, and is reintegrated into the meat, giving it a unique aroma.
Boil a pot of soup with fresh devil pepper, grass fruit, cinnamon, star anise, and Sichuan peppercorns. After ten minutes, when the soup takes on a slightly spice color, add a few slices of rock sugar, a spoonful of soy sauce, half a jar of Qingquanshan, and a small spoonful of salt.
Boil the cow's hooves over high heat.
The cooking time takes 45 minutes, and after taking it out, it needs to be soaked in ice water for one hour before use.
During this time, Lin Chou took two large pieces of yellow sheep belly, weighing about thirty kilograms.
The yellow mutton brought by the old man has a rare lightness, almost medicinal aroma, and is very bright in color and full of luster.
Technically speaking, the color and smell of lamb come from the diet and water you drink.
If Lin Chou guessed correctly, the water the old man gave the yellow sheep should be mountain spring water with strong alkalinity. The carbonate, sulfate, chloride and various mineral indicators in this water are obviously far beyond the normal water quality. Strictly speaking,
It is said that this kind of water is not suitable for people to drink, but for yellow sheep, this kind of drinking water can make the mutton meat delicious and reduce the smell.
For such mutton, any seasoning is superfluous. Just boil a pot of soup to boil out the blood.
Take the charcoal stove and the casserole, chop the blanched large pieces of lamb belly into thick strips two and a half fingers wide and one finger long according to the texture of the ribs. Coat the dried earth fish with egg flour and deep-fry it in a clear oil pan until golden brown, and combine it with the lamb.
Put the pork belly into the casserole and cook together.
The reason is very simple. Fish and sheep have been delicacies since ancient times. It is not just talk.
Simmer for 30 minutes, stir-fry green garlic sprouts in hot oil, and cover the mutton.
After putting the charcoal stove and casserole on the table, Lin Chou said,
"The scalded lamb brisket is cooked in a pot for a while longer, just in time to eat with the next dish."
Huang Dashan sniffed and smiled bitterly,
"Lin Zi, you brought all the dishes and you told us we couldn't eat them? That's not fair!"
I looked at the number of people again,
"Let's put the table together and let's all sit together."
"okay!"
The old man didn't show up at all, and came over with a wine jar and peanuts.
Take a little bit of the heat with your hands,
"Well, smell it, the mutton the old man fed, does it taste fresh?"
"Hey, old man, please stop coveting us... But then again, where are you? We have been hanging out in the wilderness for decades, and we have never seen your old man herding sheep, ha."
The old man laughed and said,
"Six hundred miles to the northeast from here, there is a gray hill with jagged soil and rocks, and a small lake next to it. The surrounding area is dozens of miles of saline-alkali land with no grass growing on it. Have you been there?"
Bai Qiongshou and Shan Ye looked at each other,
"No wonder, we hunters rarely go to the northeast. There are almost no strange animals. Hey, we don't see rabbits and don't let go of hawks."
The old man stroked his beard and said proudly,
"That's my own pure land, old man. Even the living corpses don't care about my place. At noon, the salt-alkali soil and the high temperature can smoke the living corpses into a lump of bacon, and they won't be able to survive.
"
"I admire you, I admire you so much."
Lin Chou returned to the kitchen, tore off the tendons from the cooked beef hooves, and cut them into large slices with a diagonal knife.
There is almost no meat on the cow's hooves, just tendons and yellow cowhide.
Forty-five minutes of cooking will not make the cowhide and beef tendon ripe, and it will make a crispy sound when cut.
After cutting, stir-fry the garlic slices in a pan until smoking. Add the dried devil pepper, Sichuan peppercorns, and dried red onions. Turn over a few times. As soon as the pungent spicy flavor comes out, immediately pour a little soy sauce and rice wine, and sprinkle a handful of perilla.
Put out the wine fire and get out of the pot together.
When the fried beef trotters are served, the flames have died down, but wisps of burning smoke are still rising.
A warm and unrestrained aroma mixed with spiciness overshadowed the fragrance of the mutton belly in an instant.
"Hiss, it smells so good!"
The old man's eyes also brightened,
"What kind of dish is this? Old man, I've been studying it all my life, why haven't I seen it before?"
"The red pepper, this is perilla...this meat...is cowhide? Where is the cowhide? There are tendons on the cowhide, no fat and no meat. Is this cow's hooves?"
Lin Chou nodded,
"Fried beef trotters, let's try it. The lamb brisket pot is also ready."
I took out a few bottles of beer with ice in it from the thermostat,
"Well, you all drink Sancai and Qingquanshan, right? Does anyone drink beer?"
Yanzi let out a sigh and said with a smile,
"It's rare that Linzi is extra generous today. I want a bottle."
Master Shan hummed,
"This is the beer I brought. It's quite reasonable to follow the flow of people."
Shen Feng swallowed a large piece of mutton first. It was so hot that he could hardly speak clearly.
"Uh... haha... Linzi, today's dishes seem to go well with alcohol, don't they?"
Lin Chou suddenly stood up, went back to the kitchen, put a plate of things out, and ground a little green salt into the plate.
"It tastes better when dipped in lamb belly."
"Is this...chili pepper?"
"Well, ground roasted chili pepper."
The cooked yellow mutton is astonishingly tender, with snow-white fat. It bounces around like a rubber band when held between chopsticks, and steam rises.
Mutton is the same as dog meat. The best way to eat it is to stew it in soup without adding salt. After cooking, dip it in seasonings and eat it. Only in this way can you enjoy the most delicious meat.
The taste of mutton with green garlic can be described as transcendent. The mutton is covered with skin, and the texture and flavor are progressively layered. The meat juice is locked in and has a unique chew. As the charcoal fire gets stronger, the skin on the mutton becomes more intense.
It becomes softer and softer, and tastes as smooth as fine butter. On the contrary, mutton becomes tougher in comparison.
Master Shan never hesitated to praise Lin Chou's craftsmanship.
"Brother Lin, your mutton is just like dad's level. It's so fresh and fragrant!"
Lin Chou smiled,
"This is not my fault, it's the yellow sheep raised by the old man whose meat quality is too good."
The old man shook his head seriously,
"No, even if I were to make it, I wouldn't be able to make it taste as delicious as this. Fish and mutton are for freshness, and the little boss's earthy fish bone is so well placed and so wonderful!"
Lin Chou said,
"What a pity. The next time Mr. Shan goes on a mission, remember to see where the wild leeks are blooming in the wilderness. Stewed mutton and wild leek sauce are truly a perfect match."
Shanye slapped his chest directly,
"Okay, for this bite of mutton, do you hear me? I'm going to put my best foot forward and hurry up and get the wild leek flowers back to Brother Lin."
Bai Qiongshou said sarcastically,
"I remember that the snow clams and bracken that some people swore by have never been fulfilled, right?"