Next, we need to process the bamboo fungus.

The roots and caps of bamboo fungus have a poor taste and may contain more impurities and bacteria, so they need to be removed before consumption.

Bamboo fungus should not be cooked for too long, otherwise it will affect its taste and nutritional value.

Generally, bamboo fungus only needs to be cooked for about 5-10 minutes, so it is usually best to add it last.

After I cleaned the bamboo fungus to remove the mud and sand, all the ingredients were ready.

In the past, I would simply build a clay stove with stones, then put the pot on it and start cooking.

But now I feel I can't do that. Before I know whether the local natives here are hostile to me, I'm not prepared to reveal my location to them, otherwise I'll be in a very passive situation.

Ordinary earthen stoves produce large amounts of smoke when burned, which can rise 10 to 20 meters into the air. If the indigenous people saw this, it would likely attract their attention.

Now I'm all alone, even with Top and Pat.

When attacking a large group of indigenous people armed with spears or even bows and arrows, our advantage is simply that we can take a few more down with us.

They are generally quite hostile to outsiders who invade their territory. If I were to kill their family members, these simple-minded but united natives would certainly not let me off the hook.

Even if their weapons are not as sophisticated as mine, I still have no doubt that those cold weapons could easily kill me. After all, cold weapons have dominated history for thousands of years, and how much blood has been shed by them?

Having used fire for so long, I've developed my own insights. The Dakota fire pit commonly used in the military is quite good.

This type of fire pit can be quickly constructed and used for survival fires in the wilderness.

In addition, its structure allows firewood to burn more completely, reducing smoke production. This greatly increases concealment and counter-surveillance capabilities in field operations.

When this type of fire pit is burning, the smoke produced will not exceed three meters. With the pot blocking the rising smoke, the distance will be even shorter. It is the most concealed and practical of all earthen stove structures.

But only I know that the smoke will only decrease significantly after the fire pit is fully burning; when the fire is first lit, it will still produce a thick plume of smoke that rises into the sky.

Even though this process is brief, I'm currently surviving on the principle of "surviving as long as possible." Within my control, I will nip any risky moves in the bud.

This problem is naturally no challenge for me. I only need to make slight modifications to the Dakota fire pit based on the principle of kiln siphon air intake, and I can solve this problem perfectly.

To ensure maximum wind power output, I followed the construction principles of the Dakota fire pit to dig out the fire pit.

The first step in building the Dakota Fire Pit is to determine which way the wind is blowing in your location. There are many ways to test this, and it's quite simple.

Just like when you hold dry sand in your hand and slowly put it down, the direction in which the sand is blown by the wind is the wind direction.

However, the ground was too wet today, so this method obviously wouldn't work. But I casually broke off a thin leaf, held the bottom of the stem in my hand, and raised it above my head to see the direction the leaf was blown by the wind.

The fire pit in Dakota needs to be dug facing the wind so that the wind can enter the firebox as soon as possible, allowing the firewood to burn fully and reducing smoke production.

With the fire pit facing the windward side of the firebox, first dig a pit 50 centimeters deep and 20 centimeters in diameter at a 40-degree angle in the ground.

Next, at the end of the pit, a hole is drilled from top to bottom through to the fire-adding opening. This connects the two holes in an L-shape, completing the entire structure of the Dakota fire pit.

However, in order to make the fire pit burn more efficiently, I found some stones and placed them in a regular pattern at the bottom of the pit, leaving a series of air gaps about one finger wide that extended all the way to the firewood inlet.

Then, a layer of thin branches and weeds was laid horizontally on top of this layer of stones, and then the weeds were completely covered with mud, so that the gap between the stones laid below, about one finger wide, formed an independent space that led directly into the interior of the firebox.

It's not easy to find dry firewood these days, but fortunately there are some protruding rock formations here.

The dry branches and weeds under the rock shelf were not wet by the rain and remained dry, making them suitable for starting a fire.

I searched through several rock ledges and finally managed to get a small bundle of dry firewood, some dried bamboo leaves, and weeds.

Although this firewood isn't enough for cooking, it's sufficient to start a fire. As long as the fire in my fire pit is just starting and can generate its own siphon force, it's fine to use slightly damp firewood.

Soon, I had collected quite a few fallen, dry bamboo stalks. The surface of these bamboo stalks was damp, but fortunately, they were hollow inside. Once they were cut into suitable lengths and split open, they dried much faster in the stove than ordinary firewood.

More importantly, bamboo produces a strong fire and relatively little smoke when burned. In addition, my fire pit is designed so well that there is almost no possibility of thick smoke coming out.

I placed three stones in a triangle at the entrance of the fire pit to support the pot.

He then took out a small amount of carbon fiber that he carried with him and put it into the crushed weeds and withered leaves. He used a machete and a stone to strike it to create some sparks, which easily ignited the carbon fiber.

With just a few breaths, the carbonized fiber, now glowing red, resembled a piece of burning charcoal. The hay emitted a puff of blue smoke.

With a whoosh, a flame shot up from inside the weeds.

I quickly put the burning weeds in my hand into the dry firewood rack that I had arranged beforehand, and the orange flames danced between the firewood.

Soon the firewood began to emit its own light and heat. When the fire grew a little too big, I immediately blocked the firewood spout with some raw branches.

With the entrance blocked, the narrow gap in the stone below, about an inch wide, began to work like a blower, utilizing siphon force.

I could see the flames in the fire pit leap up suddenly, propelled by the wind. They were no longer the orange-red color, but instantly turned a deep, reddish-white.

After the fire started, I threw some damp bamboo strips in and closed the entrance. Soon, the flames in the fire pit were just like the gas stove used for cooking at home, with waves of heat hitting you in the face.

The pot was already hot. After adding a little water, I put all the chicken fat I got from the bamboo chicken today into it to render, mainly to preserve the original flavor.