After living on a desert island, they all plotted evil against me.

At this moment, Zhang Liu was using a branch to pry up a piece and put it into his mouth.

Next to him were other girls who were looking at drug testing tools.

The freshly cooked pig's blood is like hot tofu. The outside has returned to a warm state, but the inside is definitely not something Zhang Liu can swallow in one bite.

After watching Qin Ruoyan and Qin Ruoshuang come back, he misjudged the heat of pig blood and opened his mouth to gasp for heat while waving the branches in his hands to welcome them.

Successfully causing the girls around to burst into laughter, Xiang Wanying handed over a bamboo tube of mountain spring water to help cool it down.

After Zhang Liu swallowed the first mouthful of pig blood in great embarrassment, Qin Ruoyan and Qin Ruoshuang also came to the crowd.

The team of one man and eight women finished gathering and started processing lunch.

Chapter 338: An all-you-can-eat life on a desert island

At present, both wild boars, big and small, have been completely cut up.

Probably because the name contains "wild", so after all the fat in the belly was taken out, there was only a little bit, and it was piled on a banana leaf. Even if there was a lot of red meat on it, the weight was probably only about five kilograms at most. .

Zhang Liu didn't understand where the tenderloin and the tenderloin were, which were the most tender. He even planned to cut off all the red meat he saw.

But Anya, who owns a magical beef farm at home, understands.

Seeing Zhang Liu preparing to waste everything, she suddenly became anxious.

Under Anya's personal command, two pieces of tenderloin were removed separately and processed into small strips of meat as thick as two fingers and placed on banana leaves for later barbecue.

Plum meat, that is, the area where the muscles in the shoulders are close to the chest, the meat lines extend along the body, so there are thin fats attached between the muscles.

This is the theoretical statement of An Hui Ga Niu Ya, a descendant of a cattle-raising family.

But after Zhang Liu cut it off with his hands, no matter how many times he observed it, he didn't feel any white fat on the piece of meat.

However, it is said that it has a crisp texture and will be used as stir-fried meat in the evening, so Gu Qingrou wrapped it in banana leaves and "sinked it into the river".

The big and small pigs each have 28 ribs. The large pieces of meat on them have been cut off into a size suitable for smoking and marinated in advance. The same treatment as the pigs is chopped into fist-sized vertebrae. The bones near the vertebrae are All the meat was picked out bit by bit by Zhang Liu.

As for the large piece of pork belly under the spine, it was cut directly.

It will act as the most satiating food at noon and evening.

Zhang Liu cut off half of the pork belly and planned to eat it for lunch. The other half sank directly into the river, planning to talk about it in the evening.

As for the meat on the eight large and small pig trotters, he also cut off the meat that could be cut and marinated it. The meat that could not be cut or was too troublesome to cut was left directly on the bones to prepare for the subsequent barbecue plan in the underground stove.

The eight large and small pig trotters still have hair on the bottom. Because it is already a place where the knife cannot be cut, so the hair can only be kept. Zhang Liu is going to go back and use charcoal fire to directly roast the hair on the top, and then put it on the clay. Stewing in a small pot.

The remaining items that were more difficult to deal with were two pig heads with hair, two pig tails with hair, two pig eggs and pig dicks, which were also directly disposed of by sinking into the river.

In order to prevent spoilage, any meat or bones that have not been marinated or sunk in the river water to cool have been smoked on the smoking rack in advance.

This is also why Qin Ruoyan and Qin Ruoshuang can see the smoke.

As for the two pieces of pig intestines and two piles of internal organs that had been in the river for a while, they were things to be dealt with in the afternoon.

Now I have to work on lunch first, so I don’t have time to deal with it.

After all this consumption, the large bamboo tube of salt originally prepared by Anya and Gu Qingrou and the remaining salt had been used up by half, at least two kilograms.

After Qin Ruoyan and Qin Ruoshuang came back.

The two spices they brought out, mint and pepper, and the tamarind flavoring fruit, which brings a sweet and sour taste, received unanimous praise from everyone.

Everyone started preparing lunch excitedly.

Even girls who can't get in the way have to squat next to them and watch.

Because this is pork!

It is neither a lamb that is completely lean but only a little fat, nor a rabbit that is completely lean and the fat only exists in the internal organs.

The word "pork" inherently brings a sense of "greasyness" and "fullness" to people.

The sum of these two feelings is "satisfaction!"

As for today’s lunch, it was naturally extremely rich.

Half a skewer of grilled tenderloin per person. Each piece of tenderloin is carefully marinated with tamarind and egg yolk jam, cracked black pepper and salt.

The meat juice bursts out when you bite into it, and the texture is also soft and tender.

Of course, if it's just tenderloin, it's not enough.

After all, a pig normally only has a little more than a pound of tenderloin.

Zhang Liu estimated that the combined size of the tenderloins from two large and small wild boars did not exceed two kilograms.

Counting it per person, a little over [-] grams would indeed only be enough for half a bunch.

But there’s more to wild boar than tenderloin.

The tenderloin skewers are very rare and there is only a little bit, but there is a lot of pork belly!

After Zhang Liu defined all the meat on his belly as pork belly, its weight was at least more than ten kilograms!

And pork belly itself is fat and lean meat side by side.

Although after peeling, it looks like only three flowers, it still can't hide its characteristic of "chirping and oily" after roasting.

Although pig blood looks ugly, after it is stewed and cooked thoroughly, it has a soft yet tough texture that girls like very much.

And they also created their own way of eating the pork belly by dripping it with lard, which makes the pig blood taste soft and tough, instantly adding oil and refreshing taste, suitable for swallowing.

As for the staple food, first put the yellow and white fat pieces in a small clay pot and wait until they are fried until they become oily.

Then add in the thoroughly roasted taro pieces and roll them in, and finally add sea salt to taste and stir!

A pot full of lard mixed with taro is the perfect combination of carbohydrates and fat.

But there is one thing that everyone has to admit.

That is, whether it is pork or fat, the wild boar has a strong smell.

Adding black peppercorns as seasoning can indeed make you taste it for a while, but the characteristic of black pepper is that it has a strong taste in a short period of time and lacks subsequent strength.

And when the smell of wild boar surges up from the mouth, the mint water made from mint leaves and the tamarind egg yolk and other fruits that can be eaten at will play an important role.

During this meal, everyone stuffed it into their mouths without stopping at all.

Because there is so much food!

They didn't have to worry about finishing the meal at all, and no one had finished eating.

"Sister Wanying... you can eat it." Xiang Lingying handed the last skewer of pork belly skewers to the head maid next to him with a grimace.

Half an hour ago, she thought this stuff was super delicious, but now it's a bit cloying and overly spicy, and she doesn't even want to eat it.

As he opened his mouth to speak, if he hadn't taken a sip of mint tea to relieve his tiredness, Xiang Lingying felt like he would have nauseated himself from eating too much meat in a short period of time...

Being able to eat meat on a desert island to the point of nausea was something she had never imagined...

Thanks to him...

Looking at Zhang Liu, Xiang Lingying's eyes became even more gentle.

"Hmm..." Holding the pork belly skewers, Xiang Wanying suddenly had a bitter look on her face.

Then the head maid looked at Zhang Liu who had already taken over the twelve skewers of grilled pork belly.

"Sister Wanying... you... you won't let me take this No. 13 string..."

Having been locked up and eaten a bunch of pork belly, Zhang Liu now felt like his whole body was covered in pork belly.

But looking at Xiang Wanying's pleading eyes, he still silently reached out and took it, bit it hard in his mouth, and then swallowed it.

Zhang Liu also felt that the pork belly no longer had the sweet and oily flavor before, but instead only had a "greasy" taste.

Chapter 339: What do you think about keeping warm (monthly ticket rewards plus Chapter 34)

After lunch, everyone chose to abandon all work arrangements for the afternoon and lay down under the shelter.

Looking at each other, a group of people began to collapse on the bed and start to rest.

They were really busy from morning to noon. Now that the food had basic preservatives, it was time to start resting and recovering their strength.

And after taking in a large amount of these three major elements, fat, carbohydrates, and protein, everyone's body also enters a state where blood sugar rises rapidly, helping to fall asleep.

The two little wild boars held on the tree also silently turned around and lay down to sleep after they got tired of barking.

One on the left and one on the right, the two little wild boars avoided the wounds and touched the ground.

"Zhang Liu, what should we do with the little wild boar?" Anya asked as she lay next to Gu Qingrou, who was full of the smell of roasted pork belly with black pepper.

"Well...just feed it with grass roots or something. If it wants to eat, live, don't eat to death." Zhang Liu replied while lying on the hammock with squinting eyes.

He had considered this before, but had never made up his mind. After all, pork, a high-protein and high-fat food, is indeed a very rare treasure.

But if you want to exchange part of the taro or the like, it’s hard to tell whether it’s worth it.

Nowadays, people can eat as much as they want, not because there is really enough food, but because they lack the means to preserve the freshness of food for a long time, so they can only bite the bullet and eat as much as they want.

"Okay, help hold them down that afternoon and I'll kill them!" After hearing Zhang Liu's affirmative answer, Anya suddenly became excited and said, "The meat production will definitely increase crazily by then!"

"hiss……"

After hearing Anya's words, Zhang Liu, who was also a male, immediately subconsciously clamped his legs and reached out to cover his younger brother. It took him a long while to come back to his senses.

"Let's wait until their legs are healed." Lying next to Qin Ruoshuang, Qin Ruoyan said softly: "If you move around after being injured, the wound on the back of the pig's leg will tear again."

"Well... okay." After hearing the doctor Qin Ruoyan's suggestion, Anya, who was full of "thoughts", sighed a little helplessly.

"Wild boar internal organs are also very perishable. Let's eat wild boar internal organs tonight!" Zhang Liu scratched his head and then whispered: "By the way, can you accept pig brains?"

In his opinion, pig brain is a good thing, it is full of fat and nutrients, but Zhang Liu's words were rejected by most of the girls.

In the end, only Anya, Xiang Wanying, and Qin Ruoyan could accept food like pig brains and eyes...

And as the head maid, Xiang Wanying was looked at in surprise by her eldest lady for a long time...

During the chat, Zhang Liu, who ate the most pork belly, fell asleep first.

Then the other girls closed their eyes one after another and fell into sleep.

Before dusk, the sun has already set in the west, and there is no longer the scorching heat at noon. As the temperature changes, the air pressure difference also changes.

A gust of warm warm wind blew slowly, pulling the leaves exposed on the edge of the shelter and swaying slightly.

Zhang Liu also opened his eyes very comfortably. It felt so good to sleep well after eating and drinking.

Lying on the hammock, he didn't even bother to move one of his toes.

Looking blankly at the ceiling blocking the sun above his head, Zhang Liu began to think about what he would do next.

The brains and eyes inside the heads of the two wild boars must be dug out in advance, cooked and then eaten.

Tongue, ears, and nose, these three parts should be cut off separately, cooked in hot water and eaten.

As for the pig head, you should find a way to remove the hair on it and then stew it!

After all, there are such big pork cheeks and chins on top.

But for the pig head, we have to remove the hair tomorrow and wash it with running water in the river for a day.

After all, there are a lot of bloodshot and bruises inside, so it’s always good to flush it out.

The body proportions of this big wild boar actually surprised Zhang Liu.

According to his original experience in shopping for vegetables, the hind legs of pigs should be much larger than the front legs of pigs. After all, they serve as a support.

However, the body proportion of the wild boar is nearly 70.00% in the front half, and only 30.00% in the back half, which should be thicker.

This is also one of the reasons why Zhang Liu is unwilling to give up the wild boar head.

This thing is really too big...

There is probably more pork head meat than tenderloin...

After planning in my mind how to eat the boar head.

He began to think about making dinner. The most embarrassing situation at present was that the small clay pot was not big enough.

To make a clay cauldron in a short time, the first thing to get is the raw material red clay.

It is currently located south of the pool at the top of the mountain and down to the bottom.