Too tasty!

soon,

Shu Yiting, who was whimpering with her little mouth, felt so hot that she couldn't stand it anymore.

Stimulated by the spicy taste buds, I picked up another piece of pain and joy.

Soon, the buttocks' slices were secretly dealt with by Tang Ming and Shu Yiting.

Although the braised pork has not been much rice,

But the meat slices on the buttocks were spicy, and after eating, there was no grain of rice left in their bowls.

Tang Ming went directly to the side dish, took a bunch of chopped tomato pieces, sprinkled sugar and brought it over, and shared this spicy food with Shu Yiting.

It’s over, the scum god and the goddess are already walking further and further on the way to get a small stove!

I feel sorry for the African guys, but I am lost by the scum gods without even smelling the smell.

The netizens who saw the whole process clearly were too unwilling to accept it.

Although no one can eat it,

But it would be nice to watch it for a while!

But Tang Ming and Shu Yiting's eating speed was as if they were completely crushing their opponents during a war.

The charge has not been blown yet, the meat slices, no, the enemy has been completely wiped out!

And just when Tang Ming and Shu Yiting were eating tomatoes,

Michael and his captives finally arrived!

The African buddies and others may also think that the last wave was a bit too much, and the meatballs and the refried pork were not left to a group of prisoners at all.

This time, African buddies and others controlled their inner desires and hopes in their throats.

A piece of braised pork was left for a group of prisoners.

This made the group of people very excited!

Just now, I watched Tang Ming and his African buddies eat a lot,

In addition to the various but different extreme meat fragrances mixed in the air,

A group of people looked at it secretly longed and coveted, and I don’t know how many mouthfuls of white rice they had quietly picked up to solve the problem.

At this moment, one person can get a piece of meat

Thunder and thunder!

A group of prisoners rushed over to grab meat like hungry tigers.

However, I don’t know who picked up one more piece during the robbery.

Suddenly, Michael, who was walking at the end with his face, was stunned!

Before, although he ate the jerky meat brought by the German captain,

And those jerky meats are not small, they look like a pound.

I was even very satisfied and almost didn't feel hungry after just finished eating.

However, when Michael saw Tang Ming’s meat, he realized that all the feelings were illusions!

What he said before was not hungry,

It's just that my stomach stops crying.

Now, my stomach is already waiting like thunder.

Just got a piece of meat,

He was actually plotted against!

If it weren't for the pain of my stomach screaming now,

I really don't have the energy to get angry,

Michael definitely wants to pull that person out!

And the same miserable one is the German captain.

Three teeth just fell off.

He didn't know how he decided to eat it.

I only know that after eating, the area where the teeth are lost is as painful as the needle!

call!

Finally, as Tang Ming and Shu Yiting finished a large bowl of tomatoes,

Tang Ming returned to the stove under the eyes of everyone.

The meat on the chopping board has been finished.

Apart from the pig miscellaneous soup, the meatballs were still rolling, and the meatballs were not put in, there were only the bone pots, pig head pots and pork belly in the pot.

Instruct Shu Yiting to go to the cold cave to bring the pork belly,

Tang Ming took out all the ribs.

Tang Ming threw the cervical bones and cavity bones into the pot of broken rods and keels.

The small steak, the sub-steak, the large steak, and the ribs were divided into four parts by Tang Ming.

Pour the pig soup from the Flame Golden Pot in another large pot and stew it.

After Tang Ming washed the pot, he poured oil into the baking pot, sprinkled chicken essence and two dried chili peppers, picked up the cavity bones in the pot, and stir-fried.

I won’t talk about these bones, keels and rods. Tang Ming has used up all the soup, and the cavity and cervical bones are all meatless.

However, although there was not much meat, they were all stewed with seasonings for so long.

The taste is definitely enough.

After coloring with soy sauce, Tang Ming stir-fryed a few more times. After the meat color changed slightly, pour the meat bones in the pot back into the big pot, pour half of the soup for the bone stewed, sprinkle salt, and let the African brothers take it on the stove next to it and then boil it.

Tang Ming didn't wash the pot, but just put oil on it.

Add chicken essence, oyster sauce, wine and oil, onion, ginger, garlic, and green peppers and diced rice, and stir-fry them on the chopping board. Add the soy sauce to the next color.

After stir-frying, Tang Ming puts tomatoes, sugar, and a little salt. After the tomato juice is stewed, the potato flour is thickened and put it in the pot.

After high heat, Tang Ming took the pot and poured it into a large basin.

The wild boar has a large skeleton, and there are quite a lot of ribs. Even the small strips that remove muscles and bones, and the ribs that remove the spine after the chest cavity have made three large pots.

After a simple clean water, pour a little oil into the pot, Tang Ming used onion, ginger and garlic to stir-fry again, and threw it into the sap that connects the spine to the spine.

Add salt and stir-fry until the meat is slightly burnt. Tang Ming poured in some bone soup, threw it into the scallion section and cooked it. He poured the remaining bone soup into two large pots.

And then the oil pan was also hot.

Tang Ming quickly beat eggs and chicken essence, stir the potato flour noodles after salting, and use chopsticks to hold a large dish of mixed starch liquid into the pot. Wait until the oil is fried until golden brown, and the appearance is completely crispy and then remove and control the oil.

At this time, Shu Yiting also took four pieces of frozen pork belly.

Although it was not completely frozen, when going to freeze, Tang Ming specifically ordered Shu Yiting to use saltpeter to freeze it after ice.

Under the heavy pressure of large pebbles, it can also be considered fixed forming.

Tang Ming did not hurry to get pork belly first, but took out the pig's head, pried off the wild boar's fangs twice, then cut off the pig's ears, and then split them into eight and a half.

The hand speed shows, the cold iron kitchen knife exerts force,

Tang Ming quickly formed two pieces of pork head meat with uniform thickness.

On the large cutting board, they were chopped into four long strings in a row.

Put it into a large pot, Tang Ming adds a little soy sauce, salt, chicken essence, vinegar and sesame oil, scallions, ginger and garlic slices,

Another sprinkle of cooked sesame seeds,

He picked up the big pot directly, just like Master cooking cold dishes in a basin, held one end of the pot with one hand and stirred the pot.

After mixing, Tang Ming poured it into two large basins separately.

After Shu Yiting brought the mold soaked in water, Tang Ming boiled the oil pan and drove the flame golden pan, brushed a layer of bottom oil to heat it.

Then, Tang Ming cut off four pieces of pork belly and burned it hard in the oil.

This side was peeled and cut very thin when Tang Ming cut it, and there was still half a layer of wild boar skin on it.

After being hard at this moment, it looks almost as thick as an ordinary pig's pig's skin.

Tang Ming washed the charred water with water, waited for the oil pan to heat it, picked up the meat with long chopsticks, slightly put the noodles to the oil table, and fry the six sides of the meat separately.

After slightly discoloration, it turns over. After all four pieces of meat are fried, only the surface of the meat is thawed, while the middle of the meat is still frozen.

Put the meat on the table,

Tang Ming started to flip and slice with a cold iron kitchen knife, cut the slices half a centimeter thick, and the knife did not fall to the bottom, leaving the thickness of the edge of one third of the centimeter, leaving a curve, flip and cut again, so that the meat continued to rotate and the meat pieces turned.

Because the meat is frozen in the middle and the freezing and preservation effect of the cold iron kitchen knife, under Tang Ming's deep knife skills, even if the edges are fried and thawed, the knife is still quickly cut and evenly sliced.
Chapter completed!