Chapter 81
Such a big wild boar is also a problem to transport.
But it is not difficult for Cheng Ling.
She asked Sui Chao and Meng Meng to go back to the camp, bring Bai Muchuan's sleeping bag, and a few strong men.
They worked together to lift the wild boar onto the unfolded sleeping bag, and pulled the corners of the sleeping bag and went to the river a little distance away.
Cheng Ling handled the wild boar skillfully and neatly. The wild boar skin was washed and packed in a bag, the pig intestines were washed and packed in a bag, and even the meat was cut very neatly.
In just 20 to 30 minutes, a wild boar was dismembered into neat pieces of meat, as well as rib meat with bones, spine meat, and especially on both sides of the back neck. There were two pieces of particularly good pig neck meat, which Cheng Ling kept separately.
These two pieces of back neck meat are commonly known as "four ounces of gold", which means that the meat here is particularly valuable, and each pig only has four ounces of back neck meat.
Several strong men carried sleeping bags, Cheng Ling took the lead with a stick to explore the way, and the group returned to the camp in a mighty manner.
The people in the camp were not idle either. The men collected firewood and cleaned the ground, and the women fetched water, boiled water, and picked mushrooms. They all performed their duties.
They set up tents and hung camping lights.
Don't say it, it really feels like camping.
As soon as Cheng Ling and his men showed up, the people in the camp cheered, and the whole camp was boiling.
Just now, when Sui Chao and Meng Meng came back to get sleeping bags and lead the strong men, they simply said a few words that Cheng Ling had killed a wild boar and they would eat pork at night, and everyone had been looking forward to it.
Cheng Ling checked the mushrooms picked by Bai Muchuan and thought about it in his heart.
There were sausages, ham, instant noodles, and game in the schoolbag—
Wild boar fat was used to stir-fry oil;
Golden pork neck meat could be used to stir-fry chicken leg mushrooms;
Pork buttocks stewed with mushrooms;
Roasted wild vegetable foam and sweet fruity pork ribs;
Plucking quail hair and wrapping it in mud and stuffing it into the fire, this is Cheng Ling's version of "Beggar Quail";
Instant noodles can be made into a pot of pork noodles with pig lungs, pig intestines, pig hearts, etc., and then a few quail eggs can be added, and some natural vanilla seasonings can be sprinkled, which must be delicious;
Fried brush worms with crispy flavor;
Pig skulls contain pig brains, which can be used to make original ecological roasted pig brain flowers;
The remaining meat can be marinated and slowly baked over fire to form meat with jerky texture, which can be cut and carried as dry food;
The four pork leg bones with meat can be used to make roasted leg bones, which are super fragrant to chew, and the bone marrow can be eaten out.
She definitely couldn't do it alone, so she called everyone over and divided the work.
Some were responsible for watching the fire and frying the pork belly to release the oil;
Some were responsible for putting the cut meat into bags, covering it with thick cloth, and repeatedly hitting it with stones until it became meat paste and penetrated into the pig's small intestine;
Some were responsible for picking wild vegetables, tearing them into pieces, and picking black spots off mushrooms;
Some were processing quails and applying clean mud;
Some were grabbing pig leg bones and pig neck bones and roasting them on the fire.
…
Everyone was busy, even Jiang Qiyun volunteered to be responsible for setting up the stove.
Cheng Ling did not refuse.
Just told him to be careful, and now the anti-inflammatory medicine was working, his fever had subsided a lot.
Everyone was doing their job in an orderly manner.
Cheng Ling first made the golden four taels of pork neck meat to stir-fry chicken leg mushrooms.
This dish, she personally likes to eat very much. The pork neck meat should be cut thinly, so that it can be cooked thoroughly by stir-frying it over high heat for more than ten seconds. Such pork neck meat has a little chewy texture that ordinary meat does not have, and the fragrance of pork is retained to the greatest extent.
Coprinus comatus is also a very delicious and rare mushroom.
Coprinus comatus should be cut into thin slices, soaked in wild boar oil and stir-fried, the coprinus comatus absorbs the aroma of pork, the taste is thicker and more delicious than meat, and it is fragrant but not greasy.
Add a little Cheng's seasoning, it will definitely surprise everyone.
It's just a pity that there are too many wolves and too little meat - everyone can only get half a mouthful of meat and a piece of coprinus comatus.
So what if it's less?
I still got it!