After simply finishing the dishes ordered by this group of people, Lin Chou's sinful hands finally reached out to the poor sheep.
Gobi sheep are not Gobi kings.
Their level is too low, and it is understandable for the evolvers to treat them as ordinary food, so they have to kill a few more to satisfy the terrifying appetite of this group of evolvers.
The poor sheep did not wait for the good day to eat grass and see the sea among the green waters and green mountains. As soon as they were put into the animal pen to rest for a while, a dozen more were immediately dragged out.
Leave one leg to struggle, seal the throat with a knife, kill it and let it bleed.
The main advantage of Gobi sheep, also known as Sunit sheep, is their tender meat and large size. Before the catastrophe, the average weight of adult rams was generally 70 to 80 kilograms, and even ewes weighed about 60 kilograms - but after the catastrophe, Size no longer has an advantage.
Due to the food source of Gobi sheep, they often lose their quality if they leave a specific geographical location, so Lin Chou specially bought this batch of sheep to try.
Everything can be used to support the old man, but it is so expensive that it makes Boss Lin's heart tremble.
If the system uncle can't raise them well, he won't be able to go all the way to find wild onions, wild lilies, cactus and the like for these sheep.
Well, now's the plan.
I just hope that the leader here can be as wise as the big rooster in the guinea fowl flock, and madly stepping on the eggs is the right way, otherwise the result of waiting for them will be to eat them up and wipe out the population.
Make a hole in the sheep's back tendons and bones, hang them on hooks, and hang them upside down under the tree in your home.
The black faces and white skins are lined up in a row, which really looks a bit spectacular.
"Boss Lin, can you help me? My awakened ability is a knife. Thief 6 is really~"
A certain fourth-level boss with eight third-level subordinates was frantically swiping his face in an attempt to find something that seemed to be missing. He was sweating profusely while being burned by the flames of the tomahawk steak, and said while breathing green smoke. .
He was in pain and happy at the same time. If he didn't find something to say to himself, he was really afraid that his internal organs wouldn't be able to bear the heat, which would make him feel uncomfortable.
Lin Chou weighed the cold iron sword in his hand and spoke with a hint of chill.
"Need not."
A string of sword lights that exploded like fireworks almost blinded a fourth-level boss with eight subordinates.
"Fuck..."
Eviscerating the body, removing the head and tail, controlling the blood and peeling off the skin, all done in one go without hesitation or pause.
A man who is attentive is handsome.
Men who concentrate on work are handsome.
The man who concentrates on the job of disemboweling is very handsome.
For some reason, Leng Han found the scene in front of him a bit cute.
(Well, compared to the knife, Lin Chou's eyes seemed a little bit more piercing.)
A certain fourth-level boss with eight third-level subordinates swallowed his saliva.
"A knife worker with a self-dissuading effect. Is Boss Lin a butcher first and then a chef?"
Mo Ming felt a chill running down his spine. To dismember a sheep, you still need to skin it. Compared to dismembering a person, it seems easier? !
Lin Chou performed extremely well. Each of the fifteen sheep took an average of two to three minutes. Fifteen skins with sheep's hooves, heads, necks and tails were spread on the ground, which was relatively neat and clean.
"Papa pa pa"
Oh, look at this sparse applause, I really want to give them a few knives.
Boss Lin found a few large pots and put them on the stove, and threw the sheep into them respectively.
Su Yourong's big eyes widened even more.
"Shihu, why don't you just... go down like this?"
Lin Chou said seriously,
"Remember my teacher's saying, anyone who cuts a lamb and stews it is a heretic - well, actually this pot is a bit small."
Su Yourong stuck out his tongue.
As expected, some of the master's habits are becoming more and more serious. Those who can put them whole into the pot never think about changing the knife.
Turning on the stove on the island, Lin Chou cut off the sheep's head with its neck attached, put the head, tail and hooves on top, and scalded the skin.
——Yangbo Linchou has a more suitable approach.
First burn off the long bristles on the surface, knock off the sheep's hoof shell, and then pour cold water.
Careful scalding with the red-hot iron is not enough. Continue to use the same red-hot iron to clean hidden parts such as the ear canal and hoof seams and various folds. After scalding it twice with cold water, it can basically be cleaned.
Therefore, Lin Chou finally got 15 sheep heads and sheep tails with brown and smooth leather surfaces, and 60 sheep hooves.
The mutton has been stewed, so of course it needs some strong flavor here. Lin Chou plans to make a spicy braised sheep head and sheep's trotters. Spicy and sheep's head and sheep's trotters are a great combination.
Hu spicy can also be understood as paste spicy, using the spiciness of pepper and chili as the base, and thick oily red sauce.
The spicy soup base that Lin Chou knew was made from lamb stick bones and beef bones or beef, supplemented by simple spices such as onion, ginger, pepper, chili, pepper, star anise, cinnamon, and a handful of rock fungus. .
A large amount of chili pepper dyed the soup a bright red. After adding the sheep's hooves, head and tail, I luxuriously put a fragrant camphor board into the pot and pressed it with stones.
The meat in the soup should not float out, otherwise it will affect the infiltration of spices and the taste will be inconsistent.
After doing this, Lin Chou preheated the oven.
The lamb neck is a good thing, live meat, with barely visible layers of formed fat.
What he is going to do is the "pit-roasted lamb neck" which was very popular in Wei Z before the catastrophe, also called mud-roasted lamb neck or mud-roasted lamb neck.
Of course, he didn't have such a thing as a naan pit, but at least he had an oven.
The preparation of roasted lamb neck with mud is very similar to that of beggar's chicken, but the lamb neck is only seasoned with sesame seeds, bay leaves and salt.
Before seasoning, the lamb neck also needs to be cleaned both internally and externally with cooking wine.
While the sheep is still on the body, make one cut on the upward side of the sheep's neck along the cervical vertebra along the muscle texture of the center line, and two cuts on the other side. The difference is that the cuts should be made on both sides away from the center line to break the meat.
First, heat and clean the whole lamb neck with warm water at about 40 degrees Celsius, and then wash it with cooking wine, inside and out.
After washing, do not drain the cooking wine. It is better to keep a little humidity. The mutton will be more tender when roasted.
The original method is to mix sesame seeds, bay leaves and salt with clear oil and apply it on the lamb neck. However, Lin Chou has heard of a more unique method, which is to use roasted beef bone marrow as the oil. It is said that the taste will be better. Take it to the next level.
Beef bones are readily available, and two huge ox hind leg stick bones are enough.
The cow bones were laid flat, and the extremely sharp cold iron knife easily broke it from one end to the other regardless of the hardness of the bones of the bull, revealing the "full of yellow" beef marrow inside.
Sprinkle a little pepper on the surface and put it in the oven for fifteen minutes. The bones will be charred and the sesame oil will be delicious.
Beef bone marrow does not have a very special taste. It is not the "beef" or fishy smell that many people imagine. It can be said to be relatively "light" except for the large amount of fat.
Hollow out the bone stick, mix the overflowing fat, bone marrow and sesame and bay leaf salt while it is hot, apply it on the lamb neck and wrap it with tin foil.
Lin Chou's movements were quite fast. The cooled beef bone marrow would become really fishy when roasted again, so this operation must be vigorous and soulful.
The reason for using tin foil is that it has better thermal conductivity and water retention effect. If it is not a lamb neck but a chicken, Lin Chou will choose banana leaves, lotus leaves or other plant leaves with a plant-like fragrance.
Get some loess and make mud.
After thinking about it, I pulled some mugwort from the back mountain, removed the leaves and kept only the stems. I patted it lightly with a knife a few times, flattened it, tore it into palm-length strands and put them into the mud together.
Mugwort has a unique fragrance. Although it is blocked by tin foil, a small amount of breath can penetrate through the gaps in the packaging. This is actually enough - not to mention the tough mugwort stalks can make the yellow mud shell stronger, which is not easy. Cracked and broken during baking.
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