Lin Feng, holding a lamb, said to the camera, "This kind of sheep is called cashmere goat in our area. They are usually raised to about 100 jin (50 catties) to be at their best, and they drink spring water that comes from their bodies!"
"Especially the Xiaoshi mutton soup, which is made by stewing the mutton over a wood fire and simmering it slowly in a wood-fired pot, has a rich, white broth with tender, flavorful meat. It tastes completely different from the mutton cooked in a gas stove at home! It has become a local specialty here!"
Lin Feng's vivid description.
[Oh my god, my mouth is watering just hearing about this! When is Brother Feng going to start making it?]
We had cashmere goat soup once when we went to Northeast China, and it was incredibly delicious. The key to good lamb is freshness! This little lamb looks quite fresh to me!
[The tigress is quite sensible; she even sent a gift knowing that Feng should take care of the cubs!]
The cashmere goats in Lin Feng's hands have thick white hair. Their soft hair is that of purebred cashmere goats, and the fluffy fur makes people want to touch it.
Cashmere goats are robust and highly adaptable, able to survive even in cold mountain environments.
Drinking mountain spring water year-round, wild cashmere goats have a taste that ordinary goats cannot match.
Whether used for stewing or grilling, it is unique.
Lin Feng skillfully hoisted the whole sheep up with an iron hook.
Holding a long knife, he slid it smoothly from the neck down to the belly, disemboweling the patient.
Peeling the skin is a skill that requires careful attention to avoid damaging the internal organs, otherwise it won't taste good.
He quickly and skillfully peeled off the entire sheepskin.
Remove all the internal organs and intestines from the abdomen.
Furthermore, the whole sheep is cut into pieces according to the bones, with each cut precisely landing on each part, ensuring that every large bone is still connected to the meat, with not a single piece of meat wasted!
"I never used to let the butcher cut my meat because I felt they would leave a lot of bone fragments and it would change the taste after cooking. Today I'll teach you how to cut it to look better!"
[Having a surgeon on hand at home when we eat mutton, hahaha]
Let's all learn from this, Brother Feng, slow down!
Lin Feng prepared to butcher the mutton and began by taking a small knife.
Now, a small, shallow line is drawn next to the spine, and a path is easily drawn.
Then, by touching the joints of the meat, he made two easy cuts, and the hind leg was cut off, followed by the tailbone and lamb ribs.
With just a small knife, she easily unraveled everything, leaving Bai Lu and the photographer speechless.
Lin Feng carefully held each joint, cutting off pieces of bone and arranging them neatly to the side.
"Look how beautiful the bones look after being cut like this when cooked!"
[Not a single piece of meat left! Amazing! Applause!]
My eyes can do it, but my hands can't!
These city folks had no idea how mutton was processed; they all thought it involved using large axes and cleavers to chop and slice it.
After all, that's how they chop vegetables in the market.
But Lin Feng only needed a simple knife to complete this.
Bai Lu, who was standing next to her, was shocked.
This isn't slaughtering a sheep, it's clearly an anatomy lesson!
Wow, that skillful knife work! The way he cuts along the bone is so cool to watch!
[This commentary gives me a chill down my spine! (bitter smile)]
That was quite a show! Holy crap!
My husband is also a doctor, and I usually just hand him the knife when he's butchering chickens, ducks, or fish!
The live stream room became incredibly lively.
Lin Feng: "Next, I'm going to make mutton soup and mutton skewers!"
"Lamb tastes best when it's fresh!"
Haha, to be honest, I usually like to eat them raw.
As dusk settled, the room was bathed in a golden glow.
The little ones seemed to smell the aroma of meat and were licking their lips in their little nest.
(It smells so good!)
[This is making me hungry! Dude, we agreed this was an eco-program, but it's turned into a food show! I'm so hungry!]
After Lin Feng finished everything, he put some of the mutton into the earthen stove to cook.
The other part, along with Bai Lu, consisted of skewering a mix of lean and fatty mutton, totaling over 100 skewers, with more than half still remaining.
They were roasted on a homemade pile of firewood.
A fire was lit underneath, with stones piled up on both sides, and a long log tied horizontally across the middle.
First, put a batch of meat on the fire to grill, and then hang a row of meat skewers on it.
This firewood is made from fruit trees grown on the mountain, and it releases a natural fragrance when it burns.
Barbecue is not difficult to make as long as the sauce is flavorful.
This sauce is Lin Feng's secret recipe. Brush a layer of sauce on it before grilling, and the flavor will come right up.
It's bright red, and you can smell an enticing aroma even before it's grilled.
As the barbecue slowly grilled, Lin Feng picked up a brush, dipped it in oil, and gently brushed it onto the surface.
"Sizzle~"
The mutton, with its alternating layers of fat and lean meat, sizzled and dripped oil over the fire.
There was mutton being grilled on a grill, and mutton soup being simmered on an earthen stove.
All that remained in the courtyard was the enticing aroma of lamb skewers and lamb soup wafting through the air.
Bai Lu watched over the flames from the side.
I just stared at the lamb skewers and swallowed hard.
It smells so good.
The advantage of hanging them in a row on a long piece of wood is that it's especially convenient when turning them over.
As the meat grilled over the fire, the fat dripped down, releasing an even richer aroma.
Netizens stared intently at the roasted lamb, their mouths constantly drooling.
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