Chapter 224: Coquettish little bear, Dongpo meat in honey sauce

There is a small space on the side of the South Lake backing the mountain,

just suitable for hiding the canoe.

Ning Fei rowed the canoe into this small canyon, fixed one end of the rope to

the boat, and passed the other end through a cave, and then tied the knot.

The location of this gorge is very poor, sheltered from the wind, and it is

not easy for people to find. If Ning Fei comes down from the mountain, he can

board the boat directly.

The little guys are waiting for him on the shore at this moment.

Ning Fei walked around from one side, and when he left, he glanced at the

little bear again.

The little bear had a full meal today and was in a good mood. At this moment,

he is leaning on a big tree with his back, rubbing the bark with his butt.

Many animals have this tickle hobby and habit, and the national treasure giant

panda is no exception.

is just the posture of the black bear rubbing against the tree, which is

really unsightly, looking exceptionally ecstasy.

"This bear is a bit rude." When the netizens saw the black bear, they laughed.

"Ning Guan thought to himself: What do I hire?"

"The trees are so coquettish."

"Master, don't go, the Nujia will give you another dance."

"I feel this bear is seducing me."

The black bear leaned against the tree, shook his head, and flew up.

Ning Fei slowly added a few black lines on his face.

I wanted to say goodbye to the bear, but this guy was doing this kind of

thing.

Ning Fei shook his head helplessly, and immediately called the other little

guys, got in the car to go back to Taoist temple.

"However, the fish farming plan must be advanced."

"It's autumn, and we can raise some fish, so that it is convenient for winter

fishing."

"Fishing in winter is really interesting."

Ning Fei made up his mind, called the little guys into the car, and then drove

around the mountain road to go back to Taoist temple.

On the way, he received a call from Orion Li's second child.

"Hey, Ning Fei, the pork is cut, and if you are at home, I will take it to

you." Li's second voice came over the phone.

For this, Ning Fei also had to admire Li's second child.

In just one afternoon, all three wild boars can be processed.

"I'll go back right away. By the way, I don't need the wild boar head, wild

boar foot and internal organs. I only need four legs and meat."

The people in the village chatted and talked more realistically. Ning Fei knew

that the second child Li had his own way of handling these things, so he left

it to the second child.

"No problem, pig head can cut pig head meat, you don't need it, and fried pig

ears are also good."

Li Lao Er asked very enthusiastically.

"No, no, I won't eat those." Ning Fei replied.

The two negotiated, and Ning Fei hung up the phone.

This is also a tradition of Qingfeng View, which is to never eat head.

Ning Fei has never eaten such delicacies as spiced rabbit head and spicy duck

head.

Last time, Huang Sanshi’s double-pepper fish head made a full fish banquet,

everyone praised it, and Ning Fei did not eat a bite.

Ning Fei drove the car and returned to the Taoist temple.

On the road below the Taoist Temple, there are two large trucks parked, all of

which are filled with the freshest green bamboo.

When the manager of the flower market heard Ning Fei's request, he thought

that Ning Fei was joking with him.

Planting precious bamboo on a mountain full of bamboo, isn’t this a neurosis?

Ning Fei shrugged, and could only helplessly explain that there was a panda in

the back mountain and asked them to be careful when planting bamboo.

Ning Fei's request was to plant a new green bamboo forest, about six acres,

which is not too big in such a big back mountain. But it is enough to satisfy

a panda's food and bamboo forest's self-renewal growth.

Ning Fei has set the location of the bamboo forest, but he doesn't need to

worry too much.

Not long after Ning flew back to Taoist Temple, Li Lao Er rode a three-wheeled

motorcycle to pull the wild pork over.

The main reason is that Li's second child wants to be sent to the village

chief as soon as possible, and the village chief said that his wild pork and

Ning Fei's wild pork are to be delivered together, so the efficiency of the

second is so high.

What the village chief Qin Zheng said, the villagers are really unambiguous.

"Thank you." Ning Fei took the pork and said to Li Er.

"It's okay, you hit this pig originally, so I'll just drop by." Li Lao Er was

also very polite.

Then, Li Lao Er drove away again.

There are many customers waiting to buy the pork he just cut today.

So he was busy with his business.

Ning Fei put all the cut pork into the refrigerator. There is so much pork

that the refrigerator can hardly fit.

"Let’s eat wild boar at night."

"Compared with home-made pork, wild boar is more chewy and has a good taste."

said, it was almost time to make dinner.

Ning Fei first cut off a few slices of good raw meat and fed them to the

little falcon.

The digestive system of raptors is different from that of humans. They can’t

eat cooked food but can only eat raw meat.

But for Falcon, wild boar is considered the ultimate delicious.

Thinking about it, this day was exciting enough. Hunting in the morning,

contracting Nanhu in the afternoon, and conquering a black bear, now returning

to Taoist temple to relax, Ning Fei suddenly felt hungry.

"Audience friends, it's been a long time since I made a live broadcast of

food. Let’s live broadcast tonight.

Ning Fei took out the wild boar, smiled at the drone and explained.

"What I want to do today is traditional cuisine, Dongpo meat."

"The delicious Dongpo meat is red and bright, and the color is like agate.

Pick up a piece and taste it. It is soft but not rotten, with a mouth full of

fragrance."

Ning Fei cut a big piece of good pork belly, the pork belly is fat and lean,

extra uniform, looks very good.

"The food anchor is about to start again."

"My saliva has flowed out before I start doing it."

"Hurry up and record the video, and then learn to do it."

"Great, catch up with the live broadcast. I have studied cooking for 3 years,

and I learned a lot the last time I watched the live broadcast of Ning Guan."

"If only I had a husband like this."

"What are you thinking about, and want to steal my husband?"

In the stove room, Ning Fei set fire to the pot. The pot was filled with cold

water, and 4 slices of ** and 10 ml of cooking wine were added, and then a

large piece of pork belly was put in.

After the water is boiled, cook on high heat for 20 minutes.

Twenty minutes later, Ning Fei fished out the cooked pork belly, and washed

the foam on the surface of the pork belly with water.

"The method of braised pork in braised sauce is very simple. Everyone sees

that, first cook the pork belly in this way until half cooked. The ** can

remove the fishy smell of wild pork and make the pork belly more tasteful."

"Then cut the pork belly into cubes. The size depends on personal preference.

The best side length is less than two inches, which is about six centimeters."

Ning Fei took the knife and dropped it, and cut off the leftovers of a large

piece of pork belly, and cut out two square cubes.

Seeing his knife skills, netizens were amazed again.

Next, Ning Fei took out a very small clean twine and tied two pieces of pork

belly. The method of tying is the same as when a Chinese medicine doctor

prescribes Chinese medicine to a patient.

Netizens were surprised to see this step.

"What is Ning Guanzhu doing?"

"I don't know this? I'm afraid that I will run away on my own with long legs."

"The first time I saw making meat, I still had to play bundle."

"With this technique, the backpacking is the first place in military

training."

"Science, the meat is ** to prevent it from falling apart during stew."

Everyone thinks this scene is amazing.

Then, Ning Fei took out the iron pan, pour a little oil in the pan, and fry

the tied pork belly to get the fat.

"At this step, everyone should pay attention to ~www.mtlnovel.com~ The six

sides of pork belly must be fried to a golden color. The frying process does

not need to be fast, you can do it slowly with a small fire."

In the live broadcast, there is a scene that makes people very appetizing.

I saw that Ning Fei used chopsticks to fry two large pieces of pork belly in

an iron pan. The oil under the meat kept making a "boom" sound. Whenever one

side was fried until golden, Ning Fei would flip the pork belly until the pork

belly was cooked. All six sides are fried to golden brown.

was originally cooked white meat. After this step, the two pieces of pork

belly suddenly became crispy and full, with yellow fat flowing on it, which

made people appetite.

The lard in the iron pan should not be wasted. Ning Fei cut a few more slices

of ginger, added a few pieces of rock sugar, and mixed them with the lard in

the iron pan until it became a reddish brown.

The preparations are done, and then the most critical step.

Ning Fei put two pieces of pork belly in a small pot with the pork skin side

down, and then poured the boiled red-brown soup on top of the pork belly.

The soup ran down from the pork belly and penetrated into the meat, making the

pork belly more attractive.

"Add some Huadiao wine, some light soy sauce, a little dark soy sauce."

"Pour some clean water at the end."

Ning Fei added all the ingredients, and the pork belly in the small pot was

instantly surrounded by the ingredients.

Finally, boil over high heat, then simmer for 50-60 minutes, and wait until

the juice is dry.

The stove is steaming, and this bowl of Dongpo meat fills Qingfengguan with

the smell of fireworks.