Gu Jin and the others only have one small pot. They don't usually cook, and they eat packaged food, like snail rice noodles, which they just need to boil in a pot.
Or some foods, like instant noodles, are ready to eat after just one soak.
Gu Jin and the others' small pots were simply not suitable for stir-frying vegetables, at least not wild boar, because wild boar's internal organs are much larger than those of ordinary pigs, and the small pots simply couldn't hold them, plus the heat wasn't high enough.
Jiang Li wanted to cook, so she needed to get a new pot. She told Gu Jin and the others about her idea, and they immediately said they could get one.
Shi Yuan and Shi Lin immediately went to find Captain Wang to see if he had any materials or if they could make one themselves.
While looking for a pot, Jiang Li decided to process the pig liver. He cut off the white tendons from the pig liver that had been soaked in water and then sliced it thinly.
Then mix salt, sugar, cooking wine, cornstarch, ginger, and garlic evenly and marinate for about fifteen minutes.
The ginger and garlic used were canned, not fresh, since fresh ones aren't available outside these days.
After marinating, boil the pork liver in boiling water until it turns pink, then immediately take it out, rinse it with water, and let it dry.
Normally, stir-frying onions and green peppers together would be delicious, but Jiang Li can't use that in the current situation, so she can only use green pepper sauce instead, which can remove the fishy smell and also make it more palatable with rice.
Get ready, just wait for the pot to arrive, then you can start stir-frying.
Jiang Li plans to stew half of the pig's stomach in soup and stir-fry the other half today.
We'll talk about the other half when we go up the mountain to dig up some edible wild mushrooms next time. Anyway, the current temperature is a natural refrigerator, so we don't have to worry about them spoiling.
Soon after, Shi Lin and Shi Yuan returned, bringing with them a large iron pot and a large empty iron oil drum, big enough to fit the pot perfectly.
The oil drum is placed with the open side facing up, an iron pot is placed on top, and a hole is cut in the bottom to store firewood.
This can only be placed in the yard. If it's placed inside, the smoke smell will probably be too strong, so one of the cars in the yard has to be moved outside.
Fang Qingxun was in charge of moving the car, while Fu Xiaxia prepared to start a fire so that Jiang Li could start cooking.
However, before cooking, Jiang Li had to deal with the wild boar first.
The wild boar has been marinated for over an hour, and we need to wash off the seasoning that was applied to its body. The wild boar is very large, and it takes several people to help process it each time.
After cleaning, the group unfolded the wild boar, stuck it onto the forks to be roasted, and then stretched its head and limbs taut and secured it with wire to prevent it from loosening during roasting.
It should have been set aside to dry, but the weather is too cold now, so drying it is impossible; it will most likely turn into ice.
So they could only use a clean towel to wipe the water dry, and then Gu Jin and the others were responsible for evenly applying the crispy skin glaze that Jiang Li had prepared in advance to the wild boar. After that, it could be put on the rack to roast.
Once the roasting begins, no one can leave the pig unattended. The suckling pig needs to be constantly rotated to ensure even roasting, so several people take turns working on it.
While Gu Jin and the others were applying the crispy skin conditioner, Fu Xiaxia had already started a fire and was just waiting for Jiang Li to begin.
Roasting a suckling pig takes several hours. We've been busy since noon, and it's already past 4 pm. We need to eat something else to fill our stomachs first. Roasted suckling pig can only be a late-night snack.
Jiang Li walked to the pot, poured in the oil, and after the oil was hot, he added the pig liver. Soon the aroma came out, and the group couldn't wait to gather around the pot to eat.
Everyone knows that wild boars attacked the base today, and that Gu Jin and his team brought back two. The official canteen also announced in advance that there would be wild boar meat tonight, and the price was very reasonable.
So when the aroma wafted from Gu Jin's place, the others thought it was normal. At most, they felt a little hungry from the smell and cursed under their breath.
After frying the pig liver, Jiang Li also fried the pig stomach, and finally added a handful of noodles, which were just right for making pig liver noodles. Both the pig liver and the pig stomach could be used to make a savory topping.
By the time Jiang Li finished cooking, it was Fang Qingxun's turn to stand guard in front of the wild boar, so he could only watch the others eat.
Meanwhile, the others had already made their move the moment Jiang Li had prepared.
Even Gu Jin and Shi Lin, who are usually very composed, couldn't wait to start eating.
However, it was mainly because Jiang Li's cooking was so delicious, and they hadn't had a proper meal in a long time, so they all wolfed down their food.
"Jiang Li, you're really amazing! This is so delicious!" Fu Xiaxia was completely won over by Jiang Li's cooking.
"It's really delicious, with no gamey smell at all, and it's especially fragrant. It's better than anything I've ever had before," Shi Yuan praised Jiang Li as he ate.
Although Gu Jin and Shi Lin didn't say anything, everyone nodded in agreement, and their hands continued moving without slowing down.
Jiang Li also ate some and indeed felt that it tasted much better than ordinary pork. The pork liver and pork stomach were more elastic and chewy. This was not only due to Jiang Li's cooking skills, but Jiang Li felt that it was more due to the umami flavor brought by the wild boar itself.
However, others didn't think so. They all felt that Jiang Li had cooked the meat so deliciously, especially Fang Qingxun, who hadn't gotten any.
"Oh, please save some for me, I'm so hungry, my mouth is watering."
Seeing how much they were enjoying their food, Fang Qingxun could hardly contain himself. If he hadn't been holding a roast suckling pig, he would have rushed over long ago.
But no one paid any attention to him; everyone was busy eating.
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