God-level foodie desert island survival

The smell of pork belly and large intestine is very strong, Tang Ming first put salt, then tapioca starch, and repeatedly scratched and washed it several times before the preliminary treatment was completed.

At this time, in the big iron pot, the water in the lard had almost boiled, put down the things in his hand, Tang Ming concentrated on the iron pot, and asked Shu Yiting to get a few small stoves out, use all the pots that can be used, and boil the water.

Time passed little by little, and the smell of lard in the pot wafted across the beach.

I didn't know the smell of meat for a long time, and a group of people on the beach were crazy to smell the thick oil fragrance.

Tang Ming stirred the lard in the pot unhurriedly to prevent the pot from sticking.

In the middle of the room, he grabbed a few handfuls of wild onions, patted a few pieces of ginger into the pot, and added some sea salt, which made the aroma of lard even stronger.

Half an hour later, the oil residue in the pot became golden, Tang Ming used the fine sieve he had made before to remove all the oil residue and seasoned wild onion and ginger, remove the fire, and add a small handful of peppercorns to it.

After such a simple processing and seasoning, the lard can not only be stored for a long time, but also become more fragrant the more you put it.

Tang Ming picked up a small part of the oil residue in a bamboo plate, sprinkled a little salt and a little coconut sugar on it, shook it a few times, and stirred well. It was given to the onlookers who smelled the incense all around.

Although it is not a serious dish, the oil residue, which I have eaten, knows that the moment it has just come out of the pot is definitely the most dazzling moment in its life.

No matter how greasy you are, you can feel the unique charm when you put a little bit in your mouth.

Eat less, in addition to the fragrance, there will definitely be no greasy feeling.

A plate full of oil residue was fished out by Shu Yiting, Lao Tie and others in less than five minutes, and they ate one by one.

At this moment, the oil in the pot has not cooled down, Tang Ming also tasted a little, just now he specially controlled the heat, and did not fry the oil residue too much, at this moment the entrance is crispy, salty and sweet with a sweet fragrance, complementing each other, it is very satisfying.

After eating the oil residue, Tang Ming looked at the rest, hesitated for a moment, poured it all into a dustpan, skimmed off the ginger or something, added a lot of coconut sugar, and flipped evenly. The monkeys were beckoned. It is the first reward for the heroes.

The novelty of the little dessert was immediately recognized by the monkeys, and they ate it one by one.

Feeling that the oil in the cauldron could not cool down for a while, Tang Ming took off all the pork that had just been dried, scalded the pig skin with boiling water, and then scraped off the remaining pig hair on it, and then burned the pig skin with fire again, scraped and cleaned, and dried it again.

"How do you make the dragon grouper?steamed or braised it?" Shu

Yiting asked after eating the hors d'oeuvres, obviously a little unsatisfied.

Tang Ming shook his head, it was originally expected to be steamed or braised with dragon grouper, but now that there is such a big golden legend, if you use this method again, it will be too conflicting and monotonous.

After glancing at the big fish body, Tang Ming asked a few people to help pull out all the white charcoal suitable for barbecue in several fires and pile them under the barbecue grill.

Tang Ming held the pickled dragon grouper and put it on the board, changed the knife again, and cut out a neat flower knife according to the thickness of the fish.

Then he stuffed a lot of ginger and wild onions into the belly of the fish, and then took out the pork net fat that he had just left. Wrapped tightly around the surface of the barge, the whole fish was pierced through the chamber with a piece of bamboo and placed on the grill.

Shu Yiting blinked, watching the white lard net fat soon start to sizzle under the heat, and couldn't help but swallow her saliva.

"What kind of method is this?"

"The fish is too big, and if you grill it directly, the meat inside will become dry and woody, and it will be wrapped in lard fat to speed up the aging and lock in the moisture at the same time, so that it will not easily disperse.

"Grilling such a big fish reminds me of the kind of big fish that I watched Dragon Ball Son Goku grill when I was a child.

Shu Yiting nodded, slowly turned the huge fish body, and fell into memory. I remember that she had been greedy for a long time.

"It's almost, but I dare to say that Sun Wukong's baking method is absolutely beautiful and delicious!"

Tang Ming smiled slightly, and instructed Shu Yiting to smear ginger double water at any time to cool down the lard oil, keep it wrapped, and return to the big iron pot by himself.

After such a while, the oil in the pot had almost cooled, Tang Ming found all the large bamboo tubes that had been filled with coconut oil before, and made several oversized ones, and filled seven or eight bamboo tubes before filling all the lard.

Covered with a ball of herbs, Tang Ming hung them all on the bamboo pole next to the pork to prevent other small animals from touching it.

After loading, there was still a layer of lard left in the pot, and under the reheating, a small pool of hot oil was also formed in the pot, Tang Ming added a little sea salt to it, took the big yellow croaker bone that had been cut just now, put it evenly, and fried it golden on both sides.

Then he took the huge head of the fish, split it in two, and pulled out two stones like jade from the head.

The stones were set aside, and the head of the large yellow croaker was also put into the pan and fried until golden brown on both sides.

Then, the fish bones were poured back in, and he brought a few more mouthfuls of boiling water from the pot.

Pour all the heat into a large iron pot and increase the heat to the fullest. After that, cover the pot.

"What are you picking out, why is there a stone in the fish's head?"

Shu Yiting curiously picked up the two stones, played with them in her hand, and couldn't

help asking.

In the past, when the large yellow croaker was flooded, those fishermen first attracted the large yellow croaker to the vicinity, and then knocked on the bamboo pole or something to make a sound, causing the otolith resonance of the large yellow croaker through the noisy sound, so as to stun them and automatically surface. It is also because this trick is too domineering that the wild yellow croaker is so precious now.

Tang Ming glanced at the fist-sized otolith and explained with some regret.

"It turns out that there is such a saying, so if it weren't for the small number, the big yellow croaker would not be so precious?"

Can't say that, precious must still be precious, otherwise it will not lead fishermen to go crazy, but if it is not scarce, the price can not reach the current sky-high price, in addition to the strong effect of the swim bladder, his fish meat is also very nutritious, can delay the aging of the human body, and is a good food supplement material for the elderly and frail people. "

Then its meat must be delicious, right?"

Hearing so many benefits,

Shu Yiting's eyes began to shine.

"It's sure to be delicious, but you also have to divide people, and if you meet someone who can't do it, no matter how good the fish is, it can be ruined. For example, this big yellow croaker, most people think it is so precious, they should choose the most simple way and steam it directly, which is a big mistake.

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The author has something to say:

release poison, hahaha, anyway, I'm already full, burp~