There is always a smell of blood here, it would be bad if it attracts carnivores.

"Comrades, we've won a great victory in our first battle. We've got three pheasants. Come down quickly, let's go to the creek and roast them."

Bai Guoguo excitedly greeted the children while holding the pheasant, and nimbly picked up his backpack and carried it on his back.

She observed carefully when she came. There was a stream to the east of the grove, a flat area with a small canteen where she could light a fire and roast chicken. It was close to the village and there were no large animals there, so it was just right.

"Sister Bai, you're amazing! You can catch a pheasant even with such a small hole! You're amazing!"

Little Tiger and the others were almost stunned. They didn't expect that Sister Bai could catch a pheasant in the small hole she dug for fun. They praised her while sliding down the tree nimbly.

"Sister, sister, you are so amazing! Apart from the Third Grandma, this is the first time I have seen a woman catch a pheasant!"

Xiao Yingzi, who had already climbed down the big tree, ran over quickly, looking at Bai Guoguo with bright eyes full of admiration.

Several other children also ran over, laughing and jumping around. Sister Bai had just said that if they caught a pheasant, she would roast it for them.

"Okay, kids, let's go quickly. First, we need to get to the rocky beach by the stream so we can roast the pheasant. If we stay here too long, the smell of blood will attract other animals, which will be bad."

Bai Guoguo quickly spoke up to calm down the excited children and quickly took them away.

After walking for more than 10 minutes, a few people reached the edge of the forest. There was a stream flowing down from the mountain, and there was a small stone beach where the stream passed through the valley.

It is close to the village and located in a depression, so it is not conspicuous. There is a clear stream flowing through it, making it convenient to get water. It is a great place for a picnic.

When they arrived at the place, Bai Guoguo took out a few mushrooms, a handful of garlic cloves, and a handful of wild leeks that he had picked up while collecting firewood, and asked the children to wash them.

She took a kitchen knife and went to the stream to bleed a few chickens. As a food blogger who often shoots outdoor scenes, she naturally knew how to kill chickens, and her movements were very neat and she did it in no time.

One of the pheasants peeled some wild taro leaves from the stream and put them in a backpack. In fact, it used the backpack to cover the leaves and put them into the space.

The other two chickens were thrown directly into the fire after making a fire. When the fluff was burned off, they went to the water's edge to pluck out the coarse hairs and scraped off the black ash on the chicken skin with a kitchen knife.

After the pheasant is processed, the skin is burned until it turns yellow, and then the chicken's belly is cut open and the internal organs are taken out.

Except for the chicken hearts, livers and gizzards, the rest were thrown into the stream and flowed away to feed the fish.

By the time he finished processing the pheasant, the children had already washed the wild vegetables. They also dug some shepherd's purse that had just sprouted in early spring by the stream.

Bai Guoguo found a relatively large stone by the stream, washed off the dust on it with water, and started marinating the chicken on it.

She rubbed the salt, garlic chives and wild leeks that she had smuggled out of the space together and rubbed them on her muscles repeatedly.

Finally, the two chickens’ stomachs were stuffed with shepherd’s purse and wild mushrooms mixed with salt, and wild leeks and garlic chives that had been squeezed out to bring out their juice and fragrance were also stuffed in.

Finally, break off the two chicken feet and stuff them into the chicken's stomach to prevent the wild vegetables in the chicken's stomach from slipping out.

Finally, they wrapped it with several layers of wild taro leaves, then covered it with the yellow mud prepared by the children, and finally put the two mud lumps into the fire.

Find some more firewood and put it on the mud lump, then continue burning. It will be almost done after about 40 minutes.

While roasting the pheasant, Bai Guoguo was not idle either. While the children were digging shepherd's purse by the stream, she used the spiritual spring water to attract some fish in the stream.

Although they are all wild crucian carp seeds, small white strips and the like, they are better than nothing.

By the time the pheasant was roasted, Bai Guoguo had caught more than 10 medium-sized fish, enough to make a large pot of fish soup.

As time went by, the pheasant in the fire began to emit a fragrant aroma, and finally the pheasant was cooked when the children's saliva was almost dried.