Unlike ordinary people, this pearl shell is too old, and even the tender pearl shell is not very delicious, let alone such a big one.

Even with his skills, what he made was completely edible and was left in space just in case it could be used to help the emergency. It was just right now.

With both hands, Tang Ming pulled the meat out of the shell and dragged it into the woods.

This time, Lin Chong learned his lesson and did not come up to rush to Tang Ming. He just looked at the shell meat that was put down by Tang Ming with his eyes glowing. The beast consciously told it that this piece of meat was different from the things he ate before, and it was definitely different.

He bit it in one bite without thinking at all.

The two silly sculptures were obviously not really stupid. How could they let go of the baby food? They also jumped up and pecked them up in big mouthfuls.

It tastes delicious, call me after eating.

Tang Ming thought about it and inserted the cold iron kitchen knife into the shell meat and used it as a refrigerator to avoid the smell of being sunburned for too long. If the three of them couldn't finish it, the shell meat would have other uses.

I returned to the camp again, almost an hour passed, and the stew in the pot was basically enough time.

Tang Ming, the lion-headed man, opened the lid of the big iron pot without caring.

After long-term stewing, most of the ingredients inside have become soft and the soup becomes extremely thick, and the fragrance floats directly on the beach.

The few people who smelled the smell couldn't help but turn their heads and sucked deeply.

Tang Ming stirred the soup, moved the stewed large pot of soup away from the stove, then used a colander to remove the various ingredients inside and put them in a basket beside it.

Then, he used a bamboo spoon to skim the grease on it, and finally, he used a piece of silk to make a slip of the net, filtering the soup and removing the residue.

Pour the pure soup back into the pot again, Tang Ming boiled it over high heat, and then moved the pot away from the heat again.

Then he reached out and took the chicken paste that had just been cut, added some water to it, and made it into a state of porridge.

After waiting for a while, he slowly poured the porridge-like meat into it and gently stirred it with a spoon.

Gradually, flocs began to appear in the soup and began to float and float on the surface of the soup.

The soup that looked a little milky white just now began to become much clearer.

Using the leaked net to remove the floating chicken minced meat, Tang Ming cleaned the small foam on the surface of the soup again and put the pot back on the heat.

After continuing to boil, Tang Ming added water to stir the pork paste into a porridge and started pouring it in.

The same steps were carried out three times in total.

This is the so-called soup sweeping of boiled water cabbage, which can also be called hanging soup. Authentic boiled water cabbage requires three hanging soups, which is the so-called three hanging soups.

The soup at this time had become extremely clear, but the matter was not over yet.

The various meat pastels just now absorbed the umami flavor in the soup while adsorbing debris. Therefore, they also need to put all the meat pastels into the soup again and simmer them over low heat for half an hour to release all their unique essences and the essence that should belong to the soup.

Half an hour later, the soup that had just become bland and tasteless once again returned to its rich fragrance. Tang Ming stopped heating.

Use the silk just now, scald it with boiling water, and filter it again.

This time the soup has basically become clear and transparent, with a hint of brown color.

From a distance, it is a pot of clear tea soup.

But the smell cannot be concealed.

Putting the finished soup aside, Tang Ming began to process the cabbage.

A total of ten large cabbages were made. After Tang Ming stripped them of the big leaves outside, he left only the tender cabbage core as thick as his wrist.

In fact, this kind of special cabbage can be kept more, but for the sake of beauty, Tang Ming only kept a larger vegetable core than usual for boiled cabbage.

Then, Tang Ming pulled out the kitchen knife and cut the vegetable core in a flash.

Then, he shook lightly, and some of the vegetable leaves fell off.

After all the ten cabbage hearts were treated with the same knife method, he cut off one end of the vegetable roots, quickly pricked the vegetable cores with a steel needle, and then put them all in boiling water for a while.

After taking it out, he soaked the vegetable core in the ice water that he had just prepared.

After a while, the vegetable core was taken out of the ice water, and all was placed in a bamboo plate. A few spoonfuls of clear soup just made into the bamboo plate. They were brought into the steaming steamer.

A few minutes later, Tang Ming unveiled the steamer and moved the pot aside.

Then, he looked at the double-eared pot where the lion's head was stewed.

When I opened the lid of the pot, the lion's head inside was completely soft and rotten, but the shape was kept extremely complete, big and round, and I felt the urge to hold a chopstick at a glance.

With a shout, Tang Ming stopped everyone who was still working.

Wash your hands and prepare for dinner!

After saying that, Tang Ming picked up the big abalone he had just taken out and put it aside.

I put it on the chopping board and was about to start, but I found that my kitchen knife was still in the woods as a refrigerator.

He hurried to the woods, and Tang Ming was surprised to find that the shell meat that should have been eaten was still half left.

However, Lin Chong and Diao Biaotian and others stopped eating as if they were full.

What's going on?

Somewhat was a bit disappointed, Tang Ming used his thoughts to communicate with Diao Fantian.

The answer I got was that this thing is like jerky, which takes up too much stomach and makes me feel overwhelmed if I can’t eat much.

Not so!

Tang Ming looked at the shell meat carefully again. Could this thing be really a treasure? It has grown in the same age as ginseng, and the energy it contains has also increased?

What about the fish, can you still eat it?

Tang Ming asked again.

Diao Fried nodded, but the fish could still be stuffed in, but the shell meat was really unavailable.

Tang Ming's eyes rolled, and he didn't worry much. He carried the shell meat and dragged it to the well to clean it. Then he returned to the kitchen, cut it into even small pieces, and then put it in a bamboo basket next to him.

After that, he cleaned the kitchen knife and continued what had happened just now.

Press the abalone on the chopping board, press the kitchen knife to your palm, and start to quickly cut the blade of the meat.

Soon, a few large abalones were sliced ​​into more than ten oval blocks.

Then, Tang Ming used shredded radish to form something like a tendon veins.

Put it in a large bamboo plate.

Tang Ming also prepared 10 such bamboo plates.

Two pieces of abalone were placed on each bamboo plate, and then the cabbage heart that had just been steamed was placed vertically next to the abalone. Shu Yiting was brought directly to the dining table.

Then Tang Ming took ten more bamboo bowls and scooped one out of the pot with a bowl of lion head, which was bigger than a fist, and put a little cabbage leaves next to the lion head.
Chapter completed!