Live Fishing Studio

The atmosphere in the live broadcast room had a small climax because of Yue Feng's professional prey handling operations. Yue Feng unceremoniously picked up a huge bear paw and swaggered to the wooden house.

The existence of the fireplace makes cooking a lot easier. Yue Feng took a look at the bear’s paw and used superb skills to process the fine hairs in detail. After the water in the clay pot was simply washed, he gave the bear’s paw. It's stewed!

Don't look at Yue Feng's clamor for having both fish and bear's paws. In fact, this bear's paw is much bigger than ordinary people think, and a bear paw almost fills the field pot!

The conditions are limited, and the ingredients cannot be processed finely. After Yue Feng added salt and water, he simmered it first! The hunter inherited the knowledge from his memory. The bear paw is very hot and needs to be stewed for several hours. After the stew, take advantage of the free time to save the meat as soon as possible.

After finishing the firewood and the stove, Yue Feng brought the tools to the first scene of prey disposal again.

"Brothers, the bear's paw has been simmered, and there are not a few hours to cook it well. Let's take advantage of this time, let's process the meat more carefully and start smoking it!"

After saying hello, Yue Feng took out his hunting knife and continued to work. The blade dashed across the front leg, the back leg, and the joints, and easily divided the prey into five or six pieces of meat.

"Eh? Didn't you take care of the prey? Why did you continue to mutilate the prey?"

"Sure enough, it's so easy to unload your arms and legs, I haven't heard any movement!"

Yue Feng grinned and said, "When dealing with internal organs and peeling skin just now, it was the main part. What we are doing now is the final processing procedure before smoking and roasting!

Why do you want to do this?

In fact, the reason is very simple. Just like the front trough, the back side, the waist plate, and the squat shoulder at home, different parts, meat quality, and fatness are different. In the process of smoking, the temperature is also slightly different! Separate processing, you can preserve the better flavor of the meat as much as possible! Started! "

Soon, Yue Feng came to the forest with his axe and cut down a lot of pine wood around the mouth of the bowl.

Using these pine wood, a triangular frame was quickly built.

The dagger drew a knife on the meat of different parts, took a thinner branch and hung it, and after a while, there were lots of big and small pieces of meat hanging on the shelf.

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Prepared for the work, the next step is the most critical part of smoking. Yue Feng ignited the fresh pine needles with hay, and soon a thick smoke rose under the fire.

Pine needles have a high oil content, even if they are wet, they can still be ignited, but the smoke is relatively large!

If you start a fire normally, the initial brief will not add too much at one time, so that the flame will not easily appear, the temperature will not rise, and the subsequent burning will be affected!

But bacon is completely the opposite of normal fire. Yue Feng deliberately increased the number of fresh pine needles from the beginning of the fire so that the fire would only smoke, and no open flame. It felt that the temperature was almost the same, so he added a few more pieces. , Has maintained a very stable state!

In this relatively low-temperature roasting and smoking state, the moisture on the surface of the meat is slowly evaporated to become firm, and more smoke particles adhere to it, and the surface of the meat skin quickly changes color.

Yue Feng lightly poked with a knife, checked the details, and said, "Here! Bacon is not as difficult as everyone thought! It has only been a while, and the surface layer of loose smoke has formed a preliminary film!

The general technique is to place the parts with high oil content closer to the area with high core temperature of the fire, and the parts with high muscle content a little farther away from the fire!

When the initial moisture is dried, the pine smoke wraps the meat to isolate the bacteria, and the bacon is almost there! The same is true of the previous smoked fish!

We have a lot of meat reserves, and the temperature will get cold soon, so a rough process is enough! If it is in Sichuan, Guangzhou and other areas in China, a pig may be slaughtered and smoked, and it can be stored for many years! "

Seeing so many pieces of meat, the color gradually fades from bright to dark, it is quite a sense of accomplishment. While chatting with the water friends, Yue Feng added fresh pine branches in a timely manner, or occasionally changed the position of the meat. It's so fun.

When the bacon was almost processed here, Yue Feng went back to the wooden house and added some firewood!

Basically in line with his expectations, the bear paw is delicious or not, let alone the fact that it is really hard to cook. The water in the field pot is almost boiled out. I stabbed it with a knife, and it didn't become soft! It's far from being able to eat in the mouth, but it's a big difference!

Got it! Add water and continue cooking!

I worked hard until about one noon, and the bacon was completely made. Yue Feng piled up the remaining pine branches for the final finishing work, and the bear paws boiled in the field pot were finally boiled and ready to poke!

"Brothers! I originally promised everyone to have both fish and bear paws! But bear paws are heavier. If UU reading www.uukānshu.com makes them, it will be difficult to finish it all at once! Let’s try the bear paws first. !

This time I made the most plump right forefoot, the knife can already be jabbed, and the cooking is relatively sloppy, I will try it for everyone! I'm sorry! "

After saying hello, Yue Feng prodded the bear's paw with a saber, and just gnawed.

In fact, when he was in Russia, Uncle Victor used a bear paw to entertain Yue Feng. At that time, his first impression of eating was more of sensory curiosity, and he didn't think it was too delicious.

But this time, after holding a bear paw and nibbling, Yue Feng almost spit it out!

fishy! Very fishy!

The taste of the entrance is a strange taste of blood mixed with oil, and the addition of salt is relatively small, which intensifies the taste.

"Uh! There was no bloodletting in advance, and no water soaking! The bear paw we made this time was a bit of a failure!" Yue Feng insisted on chewing the meat and shook his head.

"What does it taste? Such a big bear paw, you can eat it when you hold it, it should be very enjoyable!"

"Yes, Brother Feng, what's the taste? Tell my brothers? This is one of Shan Bazhen, I really want to eat!"

"I really want to eat, I want to eat so much, all my saliva is left!"

Yue Feng did not continue to chew, but instead held it with his left hand, and with the saber in his right hand, he cut the surface layer in front of everyone.

Almost half of the surface layer is grease, while the lower part reveals a lot of cartilage tissue such as bones.

"Perhaps in everyone's mind, bear paws should be very delicious! But in fact, it is not!

When I was in Russia, I also ate the bear paw made by Uncle Victor. It felt like we were eating pig's feet at home! Lacking meticulous processing and cooking ingredients, the bear paw we cooked, to be honest, tastes very bad!