I'm afraid there is no such a stupid dark man. Even if the scum god brought it back from Yamato, it would be almost 1,000 pounds. Especially the shark, how dare someone say that he takes shortcuts?

The quantity is just a cloud, and what I care more about is what to eat at night. Today, the scum god may be about to expand again!

Eat whatever you want. If you can finish these 1,500 pounds, I will watch the live broadcast from now on.

Damn, you haven’t kneeled yet? Today I watched it on my knees from beginning to end.

Everyone watched the harvest enthusiastically, and Tang Ming, who had been a little excited for a moment, was a little amused and crying.

It's great today, but other problems follow.

How to solve so much meat? I don’t have cold springs here. After drying the four-frame meat for a while, it has started to turn a little white. If it is not processed in time, it may deteriorate tomorrow.

If there were only these four baskets, it would be fine, but there was such a big shark.

It takes a lot of effort to deal with it!

Thinking of this, Tang Ming did not dare to delay any longer. He quickly began to cut bamboo. Under a big tree, he built a temporary shed.

Four or five bamboo poles were installed on the shed.

After finishing her work, Tang Ming saw that Shu Yiting was too idle, so he arranged a job for her and took the monkeys to pick up more dry firewood and pine branches.

He set up a large iron pot himself, took out the coarse salt that had been filtered out before, and put it in the pot to stir-fry.

After stir-frying the water, add bay leaves, pepper and other spices into it.

After the aroma is fully integrated and stir-fry, Tang Ming will turn the salt and cool it down, and then start to organize the meat.

The pheasant is not easy to deteriorate, only one is left, and the others are covered with spice and salt and hung on the shed.

The badger ate yesterday and marinated it for the time being.

There are many rabbits, so leave two to eat, and pickle the rest.

The antelope looked at it and took off two lamb legs, and put them on salt and hung them.

As for the remaining dozen snakes, they are too easy to deteriorate, and they must be dealt with tonight. There are also those big rats, Tang Ming is not going to stay, and they will cook together later.

After working hard, the shelf was hung with small and large pieces of meat. The surface of the pieces was covered with white frost, which didn't look as sad as it was at the beginning.

In fact, the bacon in Tang Ming’s mind does not need to be wrapped in so much salt, but there is no way. This is tropical, and even at night, it is impossible to cool down. If meat wants to keep its quality, it must be heavy salt and then artificially

Means to speed up air drying.

Tang Ming did not plan to treat these meats as ordinary meat from the beginning, but wanted to make them into seasonings and flavors like ham.

After adjusting the height of the meat piece from the ground, Tang Ming found a flint and raised a pile of fire below.

At this time, Shu Yiting and the monkeys also came back. Tang Ming took the pine branches and weeds from Shu Yiting's hand and threw them directly on the fire just now.

Soon, the newly ignited fire was extinguished and a thick smoke emerged from it.

Tang Ming found some wide palm leaves and covered them on the top of the shed.

You are responsible for guarding the shed later. Don’t let the fire below ignite again, don’t let them completely extinguish it, just keep the smoke in place.

Well, are all these made of bacon? If you hand over, there is no need to make bacon, as the weight will shrink a lot.

If you take the meat to hand over, you are still floating enough. Okay, look forward to the fire. I still have a lot to do!

Shu Yiting glanced at him, Tang Ming boiled a pot of water and came to the water with the ingredients left just now.

There are a lot of snakes, and they are a little thinner and have little meat. Tang Ming cleans it and cuts it into pieces with the pheasant. Those fat parts of the meat are cut into long strips and placed separately.

Then, Tang Ming cut the rabbit and rat into diced diced rice, added coarse salt, pepper and oyster sauce to season and marinate.

The two lamb legs made a lot of holes on them, and they were covered with salt, ginger, garlic water, coconut syrup and other seasonings, and made them into a sauce color.

After processing the ingredients, Tang Ming boiled the water in the pot to a boil.

Put the lamb legs aside, Tang Ming poured the snake meat and chicken and blanched them separately, and took them for minutes, and a layer of blood foam floated out of the water in the pot.

Skip the floating foam, Tang Ming put all kinds of meat in his own bamboo plates, and Tang Ming poured out all the water.

The pot was dried again, Tang Ming added a little lard, a small handful of peppercorns, and a few pieces of sand ginger. Then he poured the pheasant and snake meat pieces into it, stir-fry it, and the muscles that were to be fried tightened.

After the water vapor becomes oily and translucent, pick up the bamboo tube and add a little well water into it. At the same time, the firepower in the stove is increased.

Under the heat, the soup in the pot began to boil violently. Cover the lid, waited for a few minutes, and then uncovered again, and the soup became a little thick and white.

Turning around, Tang Ming found a few coconuts, split them all, poured the coconut juice in. Covered the lid again, Tang Ming took a few angelica sticks to the water.

Fresh angelica is not as strong as the scent of the sun, but it has a little more fragrance. If you increase the amount, you can cook it to the taste.

Without cutting it, a few fresh angelica were washed and put into the pot directly. Tang Ming took out the ginseng again.

After struggling for a while, I pulled off a few whiskers from it, washed them, and put them in the pot.

After covering the lid again, Tang Ming began to smoke fire outside the stove.

Taking out the wooden sticks that had just been burnt through, knocking down the part that turned into charcoal, and piled it under the previous grill. Tang Ming used a bamboo pole to put two lamb legs on and put them on the rack.

If you have time, come and flip it out!

After hesitating for a moment, Tang Ming said to Shu Yiting.

Finally I remembered me, a little barbecue expert! Looking at the plump lamb legs, Shu Yiting's eyes were already shiny and she came up with a smile.

Why? Are you afraid that I will eat randomly again?

You thought you were so powerful. Yesterday’s special situation was not your fault. Now even if you don’t want to eat, I have to let you eat it!

Shu Yiting said angrily.

Tang Ming was stunned: Do you know what happened yesterday?

Now is not the time to talk about this. I will talk to you later if I have the chance. I will also talk to you about another thing.

Shu Yiting looked up at the drone and lowered the volume.

Tang Ming nodded with understanding and told her how fast she should be turned to the lamb leg, then went to the chopping board to find some seasonings, arranged a bowl of thick green onion, ginger and garlic water, and made it for Shu Yiting.

He asked him to brush it every five minutes before he returned to the shore.

Although sharks are only killed, they cannot be stored for a long time than meat and must be processed tonight.

After setting the shark right, Tang Ming's eyes immediately fell on the huge shark fins.

The whole shark that he cared about the most was these fins.

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Chapter completed!