God-level foodie desert island survival

took a roll of bamboo mats that were quite complete and spread them out, and Tang Ming put the big yellow croaker on it.

Out of the water again, the big yellow croaker basically didn't move anymore, and Tang Ming didn't dare to delay his efforts. A knife was plunged into the neck under the gills of the fish, and with the knife drawn, he lifted the fish up.

Dark red blood began to flow down the knife on his neck.

When there was no more blood dripping, Tang Ming broke the head of the fish and pulled off the gills inside.

Carrying a few buckets of well water to rinse it, another knife cut open the fish's belly.

Suddenly, the internal organs in the stomach flowed out, and Tang Ming didn't care about other things, all his thoughts were on the oversized fish bladder.

As we all know, the large yellow croaker swim bladder is the supreme in the fish gelatin, especially such a rare super-large yellow croaker, his fish bladder made into fish gelatin, can be regarded as an heirloom.

Compared with it, the originally valuable large yellow croaker fish meat can only be reduced to a foil.

Carefully separating the swim bladder, Tang Ming held it in his hand, and couldn't help but swallow his saliva, this head is almost more than two catties, even if it is dried, it will not be less than one catty.

Taking a shelf, Tang Ming cut open the swim bladder and solemnly spread it out on the shelf.

Then, he looked around: "Don't touch this thing except me." Of

course, most of these words are said to the pets all over the ground, Shu Yiting and their words, naturally know how precious this thing is, and their own treasures are too late, and they will definitely not mess around.

After finding a ventilated place to put the swim bladder down, Tang Ming returned to the bamboo mat.

Pulled out the internal organs and looked at it, leaving the fish intestines and fish maw, these things, the small fish may not have eaten the head, but the scraps of this super-large fish can be used as an ingredient, and the taste is still very delicious.

With a move of his fingers, Tang Ming's foodie essence that penetrated deep into his soul began to appear.

I took a bamboo knife and cleaned out the two things, and after removing the dirt, I filled a small bowl with these two things alone.

Then there are the fish scales. Tang Ming was also reluctant to lose it.

Like the saury king, the higher the quality of the fish, the more delicious the scales are, and the more useful it is.

After the leftovers were processed, Tang Ming cut off the head of the fish with a knife, and then removed the tail of the fish with a knife, and the best fish body in the middle was broken in half.

Hiding the deliciousness, Tang Ming is much easier to deal with the fish and meat, after all, no matter what, this is also made to eat by himself, and it is the same to eat in the morning and evening, so there is nothing to be reluctant to.

Soon, the huge fish body was cut into small pieces by Tang Ming, and under the delicate knife work, each part of the fish meat was removed by him along the texture and placed in different categories.

After a burst of operation, Shu Yiting and the others were dazzled, and the thick fish meat that they originally had the impression of being rough had turned into pieces or strips of crystal white raw materials after Tang Ming's cooking.

Then cut the huge fish bone into small pieces and put it all aside.

At this moment, unconsciously, the big and small animals that smelled the fishy smell had formed a circle around them.

Carving and frying Tianyan greedy for fish meat, Lin Chong was also hungry for fish meat, but it still paid more attention to Tang Ming's cold and shining kitchen knife, and unconsciously imagined in his mind what it would feel like if this knife was cut on himself at the beginning.

Unable to stand the impatient gaze of these guys, Tang Ming packed a basket of fish offal that had not been processed just now and brought it to the beach.

"Eat what you want, but remember, don't fight, if I see anyone who dares to fight, I don't have to eat anymore. After

hesitating for a while, Lin Chong also came over, and the eating progress quickly surpassed that of Eagle Bombing, causing the other party to be dissatisfied.

The monkeys thought about it, and went to fish for some to eat, and then lost interest.

At this time, there was a chirp in the sky, and Tang Ming looked up and saw that the carving had come back. And, on the claws, there is still a thing to grasp.

At

that time, Diao Bangtian was in charge of the French team, and Diao Futian was sent to England. I didn't expect to get anything else, but I got back the most eye-catching things from others.

After Diao Zhutian threw the longbow to Tang Ming, he came to the side of Diao Bangtian with a resentful face.

His daughter-in-law is too unreliable, let herself follow people, and didn't say where to gather, it went back to the center island after stealing things, and no one was seen, fortunately, when I met Tang Ming and them before, I paid attention to the direction where the other party came, otherwise, I really couldn't find the way back.

Diao Bangtian also seemed a little embarrassed, and quickly moved out of the way and let her husband fill her stomach first.

Seeing the little couple chirping there, Tang Ming also realized that he seemed to have neglected something, and it took so long for this sand sculpture to find its way home.

In order to apologize, Tang Ming put the rest of the pig's liver, heart and lungs in that basket, and then threw a piece into the sea, which was regarded as the ration of the little white shark.

"Our family is now a meal, it's a little scary!" Shu

Yiting smiled and watched a few pets grab something to eat, relieved and a little helpless at the same time.

"It's just this meal, I usually have to eat and let them do it themselves, all of them have wings and legs, and I don't have so much effort to feed them.

Tang Ming smashed his mouth, carried the previous wild boar over, and began to dismantle the pig.

Like a butcher who has been in the business for many years, half of the wild boar meat arrived in Tang Ming's hands, and within 10 minutes, it was cut into large and small pieces.

After taking a bunch of ropes, Tang Ming cut a piece, put a piece of rope on, and asked Shu Yiting to find a bamboo pole to dry.

In this kind of weather, if all the meat is crowded in one pile, it won't last for half a day, and it will definitely turn bad.

As soon as it was processed, the pork ribs were hung with two rows of bamboo poles.

Holding the various fat and oil that had been removed, Tang Ming washed his big iron pot, and began to think about things he had been thinking about for a long time, boiling oil.

Boil lard, also divided into dry boiling and water boiling.

The difference between the two is that you don't add water, just put all the lard into the pot, and boil it to finish.

The other adds water and lets the water bring out the lard, and by the end the water will evaporate automatically.

Tang Ming chose to boil the water this time.

Because the lard boiled out of the water will be whiter, and the appearance will be much better.

The lard and fat of a whole big fat pig add up to almost 50 catties, and water is added to it, and it takes a lot of time just to heat it.

Taking advantage of this, Tang Ming took the pork intestines and pork belly.

Pork liver and pig lungs have no characteristics, so they can not be eaten, but these two, the unique taste and texture, have always been Tang Ming's favorites. I finally got it, and this time I had to cook two dishes.

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The author has something to say:

I was unwell two days ago, I took a day off, and I have to work overtime these days to feed everyone, Ori give!