After all the parts were removed, the weight of the whole pig was reduced by at least 30%.

I filled a basin with cold water and rinsed away the blood from the wild boar's cavity. Then I shaved off the two most delicious, and also the least, pieces of tenderloin from the boar's body.

It looks like it weighs about one or two pounds. Don't underestimate this small piece; it's several yuan more expensive than other parts of the pig in the market.

The main reason is that these two cuts of meat are more tender and delicate than other cuts of meat.

We can prepare these two pieces of meat properly later, since such opportunities are rare.

We still have five wild boars to deal with, but Dante has now closed the only gate in the village, so they can't jump over the three or four-meter-high wall. This place has now become a cage for them.

We sped up the process. I asked Su Su to bring hot water and we treated both the large and small intestines using the same method.

While turning the intestines inside out, pour hot water into the edge of the section that has been turned over. The hot water will lubricate the intestines, making them much easier to turn.

It didn't take long for the intestines to be cleaned thoroughly. In the evening, a stir-fried pork intestine dish was incredibly delicious.

The remaining lungs, kidneys, and other organs were all cut open and thoroughly cleaned. These internal organs are the most prone to spoilage, so they must all be eaten within two days.

Now it's time for me to teach my apprentices how to stir-fry dishes in a wok. As long as you have oil in hand, the variety and flavor of the dishes are much better than with barbecue.

I'm going to add some pork belly to the two pieces of pork tenderloin I kept and stir-fry them together to make a pot of twice-cooked pork to try.

A typical twice-cooked pork dish consists of two main stages: boiling the pork and stir-frying the pork.

First, wash the pork belly, put it in a pot of cold water, add ginger slices, scallion segments, and an appropriate amount of cooking wine. Bring it to a boil over high heat, then reduce to medium-low heat and cook for 15-20 minutes, until the pork belly can be easily pierced with chopsticks. Remove it and let it cool.

However, apart from salt and scallions, the other seasonings are negligible; finding these seasonings is still a luxury.

After the pork belly has cooled, slice it into thin slices, about 2-3 millimeters thick, and try to slice it as evenly as possible.

The next step is stir-frying.

Add a little cooking oil to the pot. Once the oil is hot, add the sliced ​​pork belly and stir-fry over medium-low heat until the pork slices release oil and turn slightly golden brown, resembling a "lamp-shaped nest". Remove from the pot and set aside.

Leave a little oil in the pan, add some wild scallions that I collected by the roadside on the way here, and stir-fry to release their aroma.

Pour the stir-fried pork belly slices into the pan and stir-fry them together with the wild scallion segments until the pork slices are fully coated with the wild scallions.

Next, add a little salt and stir-fry thoroughly to combine the aroma of the meat and the wild onions, making them blend together perfectly.

And there you have it, a delicious and visually appealing twice-cooked pork dish. Twice-cooked pork is characterized by its savory and fragrant flavor, and its rich yet not greasy texture, making it a very popular dish to eat with rice.

It's a pity I haven't been able to find the chili peppers I've been longing for, otherwise this mildly spicy twice-cooked pork would definitely be even more popular.

However, I can't expect too much. This is, after all, the wilderness, not a city market where I can buy whatever I want just by paying.

My current life is probably unimaginable for most people struggling to survive in the wilderness.

Susu helped me tend the fire, and she memorized every single step I took in cooking. This girl is quite clever; I think she'll definitely learn these basic cooking techniques quickly.

At this moment, the remaining natives, including Dante, stopped chasing the wild boars. The rich aroma made their feet feel as if they were welded to the ground, unable to move an inch.

They all stared intently at the meat in the pot, wishing they could devour it all right then and there.

I laughed as I watched this scene, "Our work isn't finished yet, Dante. Didn't you say you were going to chase those wild boars?"

Dante looked at me and gave a wry smile.

“Sir, look, we’ve been traveling for half a day and haven’t eaten much along the way. I haven’t even had time to process the birds I shot yet. Why don’t we eat our fill before we get back to work?”

I chuckled and said it was just talk; we'd been busy all morning and everyone was indeed hungry.

And if Dante hadn't reminded me, I would have almost forgotten about the prey he had hunted.

These were originally intended for today's lunch, but we were lucky; nature simply gifted us a group of wild boars.

“Dante, stop staring at it. This isn’t enough for us. Let’s go process the game you hunted. It’ll be a good opportunity for Su Su to practice cooking it and make us a decent lunch,” I said.

After I explained, everyone nodded and took out the birds and a wild rabbit from their baskets to deal with them.

For larger wild birds, the indigenous people would pluck the feathers by scalding them with boiling water, using the method I mentioned before. For smaller birds, they would simply peel off the entire bird, skin and feathers, and throw it away.

Instead of plucking the rabbit's fur, the indigenous people used their traditional method of putting the rabbit into a fire to burn off all the fur on its surface.

I don't lack leather or anything like that now, and rabbit skin isn't of much use to me in this tropical region, so trying rabbit meat with the skin on is a good alternative.

Today, because we had such a good haul, everyone was generous. All the rabbit's entrails, including the meat, were given to Pat, who had been dozing in Dante's basket the whole time.

Pat was probably hungry too. Following the scent of blood, it trotted over to me like a free-range chicken. Its eyes lit up when it saw the pile of entrails prepared for it on the ground, and it squatted down to devour them.

Top also takes good care of its "brother". Every time, it will put the entrails we take out into its hands to feed Pat, just like it used to feed the pheasants it raised, and it seems very satisfied.

Pat gently used his beak to take the internal organs out of Top's hand before tossing them upwards and swallowing them in one gulp.

The locals were thoroughly enjoying the scene, finding the two little creatures quite amusing. It was truly rare to see two species that are usually mortal enemies living together so harmoniously.

I guess only an oddball like me could come up with something so outrageous.

The game that Dante had hunted was quickly processed by us. I then told them how to cut up these different kinds and sizes of game with a knife to maximize the preservation of the ingredients' flavor.

Everyone listened intently, like a group of diligent students. With Dante as their translator, they didn't need to worry about not understanding what I was saying.