Seeing that Jiang Li's face was rosy, he breathed a sigh of relief, confirming that she didn't have time.
After collecting their weapons, the group returned to the ground. Shi Lin and Shi Yuan, who were standing nearby, saw them come out and put the cabinet back in its original place.
The group then began processing the wild boar.
Having learned from the experience of dealing with wild boar last time, everyone drove their cars outside the villa today to make room for dealing with the wild boar.
In the middle of the yard, two temporary platforms were set up to be used as tables for processing wild boars.
Fortunately, the yard wall was high enough to keep the wind out, and there was no snow, otherwise we really wouldn't have been able to do it in the yard.
Even so, the group wore several gloves while working, otherwise their hands would get frostbite, which made their movements a bit slower.
Jiang Li first took out two wild boars, and the group worked together to remove the lean meat from the boars, which would be used to make jerky later.
The fatty part can be used to render lard, while the bones have many uses; they can be used for braising or making soup.
It takes several people several hours just to disassemble a pig, not to mention the delicate processing required.
While they were processing the meat, Jiang Li prepared the seasonings they would need later. With so much meat, they would need quite a few seasonings.
It took a long time just to peel the garlic. After peeling, I chopped up the ginger, garlic, and scallions and put them in boxes.
Then take out the seasonings such as star anise, cooking wine, light soy sauce, Sichuan peppercorns, oyster sauce, bay leaves, dried chili peppers, and chili powder and set them aside for later use.
Today I'm planning to make the spicy flavor, since everyone likes spicy food, so I'll start with this one. Then I'll make one different flavor each time, so we can mix and match them later.
I took out the pig's stomach from the space and planned to start stewing the soup first. I used the same big pot that I had brought before.
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