Wilderness survival: I can see the narration

When Lin Tian and they went to the beach to process wild boar and prepare to stew wild boar legs.

Uncle Wen is actually killing pigs too!

Of course.

Uncle Wen did not kill wild boars, after all, wild boars are too fierce, and even if he has a way to catch wild boars, he will not use them easily.

Because he also had to think about Wen Chuyao.

He didn’t want his precious granddaughter to be injured while hunting wild beasts.

So the objects he chose to hunt were all small animals.

For example, the badger pig in his hand now.

The badger pig, also called the pig badger, is named because of the bare nose that protrudes like a pig’s arch.

The badger pig in Uncle Wen’s hand weighed almost 20 pounds, and the black and white hair was mixed.

The limbs are exceptionally thick, and the head and neck are large.

This badger pig was caught by Uncle Wen with a rope trap similar to the one used by Lin Tian.

Uncle Wen Bu Yan calculated several places to set traps.

Signs indicate that prey will be hooked in at least one place.

Sure enough, today they harvested this badger pig.

But if He Kaifu, who was eliminated at this time, paid attention to Uncle Wen’s words.

You must be able to see that these places are beast roads!

Laying traps in multiple beast roads still has a great success rate.

It’s just that I don’t know why Uncle Wen concealed his ability to see the beast path and used Bu Yan as a cover.

“Girl, this badger pork is a good thing, it has the effect of nourishing and strengthening the body, tonifying the middle and invigorating qi.” Uncle Wen said while dealing with badger pigs.

They did not have knives, and the tool for cutting meat was a sharply sharpened stone.

But this sharpness is only much slower than ordinary stones, compared to using a real knife.

“Grandpa, have you eaten it before?” Wen Chuyao asked.

“Grandpa is a lot of age, what haven’t you eaten?” The meat quality of this badger pork is slightly rough, generally braised in red, we have limited conditions, grandpa will try to make you something to eat in a while. ”

Uncle Wen neatly peeled off the skin of the badger pig, this skin cannot be wasted, and tanning can still have a lot of effects.

“I didn’t expect Uncle Wen to look old, and he is more sharp than my twenty-year-old young man when he handles animal meat.”

“Many of today’s young people are only children, do not need to work, and their experience is definitely not as good as that of the older generation.”

“My grandfather should be about the same age as Grandpa Wen, and he is also a thief at doing things, and his arm strength is not weaker than me at all~”

“My grandfather is the same, but he has passed away, so I envy Sister Chu Yao, there is grandpa pain, I think my grandfather …”

Netizens admired Uncle Wen for being old and strong, and at the same time, they were particularly envious of the warmth of the grandfather and grandson.

The badger pig has been stripped of its fur.

The bare ones are full of meat, and the meat yield is very high.

Uncle Wen deliberately cut off all the large pieces of meat in the butt part.

“This thing is very fishy, you can take it to the sea to fish when you turn around!”

Wen Chuyao quickly brought a coconut shell container and put the pig badger’s butt outside the shelter.

“Grandpa, you can tear off the fat for me first, we can use it to refine oil.”

The pig badger has a thick fat and can refine a lot of oil.

With some effort, the pork badger meat was finally cut into pieces.

Without seasonings such as star anise, ginger, etc., fishy removal becomes a big problem.

Uncle Wen could only soak the meat in water for more than half an hour to soak the blood out.

Then change to clean water and rinse.

At this time, they have moved to a new place, and it may be said that Uncle Wen’s Bu Yan may really have two strokes.

The newly found land is still not far from the sea, even if there are still coconut palms, there is even a freshwater river.

The shelter was built on a high ground by the river.

So the last thing they lack is water.

After washing the foam and blood foam.

Put the meat pieces into the pot, boil slowly in cold water, and blanch again, unlike Lin Tian who put pepper and hydrochloric acid fruit.

He put only one seasoning.

Salt.

That’s right, Uncle Wen has already put the salt out.

The umbrella surface of the automatic umbrella is removed to make a huge container, filled with seawater and put under the sun, when the seawater becomes less, it is transferred to the pot to heat to accelerate the evaporation of seawater and the crystallization of sea salt.

They spend a lot of time making salt every day.

“Girl, don’t underestimate this little salt, it is a necessity for the human body, and those who do not realize the importance of salt cannot last long.”

Uncle Wen likes to teach his granddaughter some things, and Wen Chuyao also listens very seriously, and the old and the young always love each other like that.

After blanching, drain the meat and put it in the pot to stir-fry, and some fatty oil that has just been refined has been put in the pot first.

“Zizi…”

As soon as the meat pieces enter the pot, the sound of nourishment sounds, which is particularly pyrotechnic.

“Wow, it looks very good, so appetizing.”

“It has always been Miss Chu Yao who cooks, and today I finally saw Uncle Wen’s craftsmanship.”

“No, look hungry, I have to fry two more meat dishes!”

Obviously, Uncle Wen’s craftsmanship is very good, and just looking at it makes people hungry.

After stir-frying the badger pork until it is broken and discolored, Uncle Wen adds some water, coconut meat, coconut water, and salt.

After an hour, the heat will simmer the meat and coconut meat, and the juice will be absorbed back by the meat.

The badger pork that comes out of this will be particularly delicious.

In fact, people like them have survived in the wild for more than ten days.

If you can eat large meat, most people will find it delicious.

And being able to eat meat with salt is even happier.

For example, Lin Tian and them are also discussing this topic at this time.

Lin Tian had already blanched the meat.

His method is surprisingly similar to Uncle Wen’s, and he is also preparing to make stewed pig’s trotters.

Lin Tian’s words asking Jing Qiuyun to cook in the future were directly taken as ears by the latter.

It’s good that you don’t get mad.

Jing Qiuyun also wanted to show her “cooking skills” on a whim, and if she really wanted to do this all the time, it would be harder than killing her.

The meat pieces are stir-fried in a pot, and after the pepper and hydrochloric acid fruit are added, a strong aroma comes out.

“Finally you can eat salty meat, so look forward to it.” Lin Tian said while stir-frying.

“Lin Tian, have you thought about making salt? In addition to improving the taste of food, salt is also an essential thing for our human body. Mu Yufei suddenly asked.

“Of course I thought about it, but I’ve been busy, I burned pottery over there, raised a nest of bees, and endless fish and shrimp” Lin Tian returned lightly.

After a pause, Lin Tian continued: “Actually, I should have made the salt earlier, so that I don’t have to worry so much.” ”

“Don’t worry, there is no salt, tomorrow when the sun comes out, we should be able to use the sun exposure to dry the meat into jerky.” Mu Yufei was smart, and he suddenly heard Lin Tian’s troubles.

“It’s hot now, I’m afraid I can’t wait for the night.”

Lin Tian replied.

“I’m going to smoke these animals overnight.”