As soon as the pork ribs were put into the mouth, Shu Yiting couldn't help but become intoxicated.

It really rots when you enter the mouth, soft and ripe.

I basically don’t have to chew it any more. I took a few bites and it made me feel hot and my stomach was so hot that I got so hot.

Even the bones that were vomited were crispy.

After picking up another piece, Shu Yiting's eyes lit up as soon as she entered her mouth, and a crunch sound was like a pork rib and a bone swallowing.

Tang Ming, I ate a crispy bone!

Shu Yiting smiled happily.

Haha, this is so normal.

Tang Ming took the chopsticks and picked up three pieces in a row, and then they put them into his mouth. There was also a crunch and the three pieces were swallowed immediately!

Shu Yiting stared at him: Why did you choose so accurately?

Is there any more to choose?

Tang Ming laughed and pointed to the ribs that looked like a small circle in the basin. This is a small row. The edges of the small rows are mostly crisp bones, and they are irregular. This is what I specially divided when I cut them. Yes, the piece you are holding now is full of crisp bones.

After a pause, Tang Ming said again, of course, although the small strip has crisp bones, this kind of rib with thicker bones has no cartilage, but the meat layer is thinner and has a tenderer texture. Moreover, the meat does not stick to it, and it will fall off as soon as you bite.

Yes, delicious!

Shu Yiting ate a few pieces in a row and picked up another fried rice.

After biting the crispy skin, a scent of bones immediately came to my nose. Before I could even eat it into my mouth, Shu Yiting felt that the taste must be bad.

Sure enough, after entering the mouth, the soft and tender flesh inside was so fragrant that Shu Yiting couldn't stop.

Tang Ming, I really didn't expect that fried pork ribs were so delicious. Sure enough, everything you cooked was delicious. My uncle also made fried pork ribs once, but I don't know how he made them. He was so tired that he couldn't even bite them.

Ha ha,

Tang Ming was amused when he heard this. It must be that he chose the wrong ribs, and it is very likely that he chose the ribs with a lot of lean meat.

The best way to fried pork ribs is to choose a large strip, which is connected to the tenderloin. It contains the most meat in the ribs and has a large skeleton. When fried, choose the heat to expose the bone fragrance inside and the taste is well prepared.

Paused,

Tang Ming smiled again, "Why, I'll tell you that the ribs from this clear soup are the best ones."

ah?

Shu Yiting is suspicious,

She had eaten too much stewed pork ribs. Could it be better to have braised and fried pork ribs?

However, seeing Tang Ming so confident, Shu Yiting became curious. After eating the fried stew in her hand, she immediately picked up a piece of stewed stew.

In an instant, a feeling of extreme tenderness began with the taste buds and spread throughout the body, making Shu Yiting's whole body extremely relaxed and softened.

How about it? I didn't lie to you, are you?

It's really delicious! It feels more tender than any meat I've ever eaten!

That's nature.

Tang Ming said proudly that the pigs are less active, and the meat is fat and tenderer than beef and mutton. The meat in this steak not only connects the pork belly under the abdominal cavity, but also has a thin layer of oil in the connection. It is the tenderest meat in the ribs, and even beef sticks cannot compare.

It was this pork head meat that disappointed me a little.

While speaking, he tasted the pork head. Tang Ming shook his head slightly and said, "It may be that the wild boar's skin is thick and the edges are too difficult to bite. If I had known it, I should have removed the skin from the pig's head."

I also said that we would have a midnight snack after Lao Tie came back tonight and cut the pair of pig ears. Now I guess the pig ears are not much better.

What about the pig's trotter?

Shu Yiting hurriedly asked, do you have pig's trotters for the night snack tonight?

Shu Yiting has heard of pig trotters,

Especially the pig's trotters made by Tang Ming, you can guess that they will definitely taste delicious!

Yes, I have,

Tang Ming pointed to the pot, not only the pig's trotters, but also the pagoda meat in the pot, but also the pig's tongue and pig brother-fo are all late-night snack dishes.

Talk while eating,

Soon, the ribs were finished by Tang Ming and the others.

At noon, Tang Ming didn’t say one-third of the pig, but one-quarter of it was almost the same.

Added several bowls of rice and a large pot of pork soup. After eating, Tang Ming and Shu Yiting were almost full.

And there is a midnight snack at night.

Tang Ming didn't do anything else.

I got up and went to the stove, took out the cooked pork belly from the mold, spread it again, and started to mix the sauce.

At the same time, Shu Yiting took action and took out the minced meat from the keel bone stick soup.

There is no meat on the rod bone, but there is still some meat on the keel, cavity bone, and neck bone.

Find all the ingredients, Tang Ming pours soy sauce into the pot, sprinkle chicken essence, sugar, salt, vinegar, a little pepper and wine to boil, and thicken the potato flour water.

Pour into the sauce and mix thickly, spread over the cooked meat, and roll the meat up again.

At the same time, cut the shredded cabbage, shredded kelp, diced pine mushrooms, cook oil in a pot, add pepper, green onion, ginger and garlic to stir-fry, then stir-fry the flesh picked out by Shu Yiting, put the meat and meat in the pot to stir-fry the stewed meat, and then add the shredded vegetables to stir-fry them in turn.

The best side dish for pagoda meat is plum dish.

However, plum vegetables are made from various seasonal vegetables such as cabbage and mustard greens and pickled after drying them into dried vegetables.

Tang Ming can't get all these dishes yet, let alone pickling them with dried vegetables, so he can only temporarily use shredded dishes instead.

Soon, add chicken essence, salt, and stir-fry the dishes. Tang Ming adds water and heats it, thickens the sauce, covers the pot with residual heat and stuffs the pot.

At the same time, put the pagoda meat back into the mold and steam it in a pot.

The pagoda meat is famous for its soft, tender and fragrant but not greasy, and it takes at least three hours to steam.

After the pot was opened, Tang Mingguan simmered slowly over low heat.

At this time, the African guys and others all finished eating.

And they all have too much food.

The African brothers themselves have a small appetite, so the two of them went out to deliver the goods, and the meal lasted for a long time.

Actually, I didn't get hungry after eating.

But it can't stand the fragrance of Tang Ming's making!

The African brothers would rather hold on themselves than save Michael and other prisoners.

In the end, I couldn't afford to eat anymore, so I reluctantly gave in.

However, except for the pig soup, there are basically only a few pieces of pork ribs left, and not even much pork head meat is left.

Michael and his group of people can barely be able to divide each piece, but if you want to taste each piece, it's too different.

However, even so, Decker and others were crying after drinking a pot of pig soup that no one robbed.

Michael won't say it anymore,

Tang Ming didn't refuse him to eat tonight!

Michael wouldn't think that this was Tang Ming's tolerance.

It was probably Tang Ming forgot!

Michael would not be polite if he could catch the opportunity. He ate the rice and drank the soup in big mouthfuls. He was completely caught. He could eat one more bite.

However, the most painful person is still the German captain.

Without teeth, especially the wound has not recovered, and drinking soup is so painful.

Whether it is fragrant or not, how fragrant is it another way,
Chapter completed!