After simply finishing the dishes ordered by the group, Lin Chou's sinful hands finally reached out to the poor sheep.

Gobi sheep are not Gobi kings.

Their level is too low for evolutionaries to use as ordinary food, so a few more must be slaughtered to satisfy the terrifying appetite of this group of evolutionaries.

The poor sheep did not wait for the good days of coming to the green waters and green mountains to eat, graze and see the sea, and as soon as they were locked in the animal pen and stopped for a while, they were immediately dragged out a dozen more.

Leave one leg to struggle, seal the throat with a knife, slaughter and bleed.

The main advantage of the Gobi sheep, that is, the Sunit sheep, is that the meat is delicate and the body size is large, and the average weight of normal adult rams before the catastrophe is generally 70~80 kg, and even the ewes have about 60 kg - but after the cataclysm, the size is no longer advantageous.

Due to the food source of Gobi sheep, they often lose their due quality when they leave a specific geographical location, so Lin Chou will specially buy this batch of sheep to try.

Everything can support the uncle's goods, but it is so expensive that Boss Lin's heart trembles.

If the system uncle can't raise it well, he won't be able to go all the way to find some wild onions, wild lilies, cacti, and the like for this group of sheep.

Uh-huh, now on the plan.

Let's hope that the leader in this can be as wise as the big rooster in the guinea fowl, crazy stepping on eggs is the king, otherwise the result waiting for them is to eat and wipe the population extinct.

Make a hole between the tendons and bones of the sheep, hook them, and hang them upside down under the tree of their home.

The black face and white skin are lined up, and it really looks a little spectacular.

"Boss Lin, do you want to help, my awakening ability is a knife, thief 6 is really~"

A fourth-order boss with eight third-order junior brothers frantically brushed his face, trying in vain to find out what seemed to be missing in the dark, and said while sweating hot from the flames of the tomahawk steak.

Painful and happy, if he didn't find something to say to himself, he was really afraid that his internal organs would not be able to stand the heat, and it would be uncomfortable.

Lin Chou swept the cold iron knife in his hand, and spoke with a little chill,

"No, you don't."

A string of knife light that exploded like a ceremonial flower almost blinded the dog eyes of a fourth-order boss with eight younger brothers,

"......"

Disemboweled, disemboweled, pinched the head, and tailed the blood and skinned, without distractions, in one go, without hesitation and pause.

Attentive men are handsome.

The man who concentrates on his work is handsome.

The man who concentrates on disemboweling is handsome.

For some reason, Leng Han felt that the scene in front of him was a little cute.

(Well, compared to the knife, Lin Chou's gaze seems to be a little more awe-inspiring.) ）

A fourth-order boss with eight third-order junior brothers swallowed his saliva,

"The knife worker with the effect of persuasion, Boss Lin is a chef who first worked as a butcher and then changed jobs?"

Mo Ming had a chill down his spine, dismembering a sheep still needs to be skinned, it seems that it is easier to dismember a person?!

Lin Chou played extraordinarily, fifteen sheep averaged two to three minutes each, and fifteen skins with sheep's hooves, sheep's heads, sheep's necks, and sheep's tails were spread on the ground, which was quite neat and clean.

"Bang Bang Bang"

Oh, look at this sparse applause, I really want to give them a few knives.

Boss Lin found a few cauldrons and put them on the stove and threw the sheep into them.

Su Yourong's eyes widened wider,

"Wet Tiger, that's it...... Go down? ”

Lin Chou said solemnly,

"Remember the teacher's saying, it's heretics to cut up the sheep and stew them - well, in fact, this pot is a bit small."

Su Yourong stuck out his tongue.

Some of the master's habits are really getting more and more serious, and he never wants to change the knife when he can put the whole thing in the pot.

After turning on the stove on the island, Lin Chou cut off the sheep's head and attached neck, put the sheep's head and sheep's tail and sheep's hooves on it, and scalded the skin.

——Sheep neck Lin Chou has a more suitable approach.

First, burn off the long bristles on the surface, knock off the hoof shells, and then use cold water.

The red-hot iron sheet is not finished after careful scalding, and it is necessary to continue to use the same red-hot iron drill to clean the hidden parts such as the ear canal and the hoof cracks and various folds, and it can be basically cleaned after two times of cold water scalding.

Therefore, Lin Chou finally got a sheep's head and tail with a brown and smooth leather surface*15 and sheep's hooves*60.

The mutton has been stewed, of course some heavy taste is needed here, Lin Chou plans to make a spicy braised sheep's head sheep's trotters, Hu spicy and sheep's head sheep's trotters are a great combination.

Hu spicy can also be understood as paste spicy, with pepper and chili pepper as the base, thick oil red sauce wide open.

Lin Chou knew that the spicy soup base was boiled out of lamb stick bones with beef bones or beef, supplemented by simple spices such as green onion ginger, pepper, chili, Sichuan pepper, star anise, cinnamon, etc., and a handful of rock ears were added to it.

A large number of chili peppers dyed the soup a little bright red, and after the sheep's hoof, sheep's head and tail, it was very luxurious to put a piece of fragrant camphor wood into the pot with a knife board, and the stone was pressed.

The meat in the soup must not float out, otherwise it will affect the infiltration of the flavor of the spices, and the texture will be inconsistent.

After doing this, Lin Chou preheated the oven.

The lamb's neck is a good thing, live meat, and the formed fat layer is barely visible.

What he wants to do is the "pit roast lamb neck" that was very popular in Wei Z before the cataclysm, also called mud lamb neck or mud roast lamb neck.

Of course, he didn't have such a naan pit, but at least he had an oven.

The recipe for mud-roasted lamb neck is very similar to that of Zhaohua chicken, but the lamb neck is seasoned with only sesame seeds, bay leaves and salt.

Before seasoning, the lamb neck also needs to be cleaned with cooking wine both inside and outside.

When the sheep is still on the sheep, the neck facing up is cut along the muscle texture of the cervical vertebrae along the center line, and the other side is cut twice, except that it is drawn on both sides away from the center line in order to break the meat.

First, heat and wash the lamb neck with warm water of about 40 degrees, and then wash it with cooking wine, inside and out.

After washing, do not drain the cooking wine, it is better to retain a little humidity appropriately, and the lamb will be softer and tenderer when grilled.

Originally, sesame seeds, bay leaves and salt were stirred in clear oil and spread on the lamb's neck, but Lin Chou had heard of a more unique method of using roasted beef bone marrow as the oil, which was said to enhance the taste.

Cow bones are ready-made, and two huge stick bones of the hind legs of the bull are sufficient.

The cow bones are flattened, and the extremely sharp cold iron knife ignores the hardness of the bones of the bull and easily breaks it from one section to the other end, revealing the "yellow" cow bone marrow inside.

Sprinkle a little pepper on the surface and put it in the oven for 15 minutes, and the bones will be charred and greasy.

Beef bone marrow does not have a very special taste, it is not the "cow" taste and fishy smell that many people imagine, and it can be said to be relatively "light" except for a lot of fat.

Hollow out the bone stick, mix the spilled oil, bone marrow and sesame leaf salt while hot, apply it to the sheep's neck and wrap it in tin foil.

Lin Chou's movements are quite fast, and the cold beef bone marrow will really be fishy if it is roasted again, so this step of operation must be vigorous and soulful.

The reason for using tin foil is that its thermal conductivity and water retention effect are better, if it is not a sheep neck but a chicken, Lin Chou will choose plantain leaves, lotus leaves or other plant leaves with the aroma of plants.

Get some loess and mud.

After thinking about it, I pulled some mugwort in the back mountain, removed the artemisia leaves, left only the stem, and gently patted it a few times with a knife, patted flat, and torn into a palm-length silk strand and into the mud together.

Mugwort has a unique fragrance, and although it is blocked by tin foil, it can penetrate very little breath through the cracks in the packaging, which is actually enough - not to mention that the tough artemisia stalk can make the yellow mud shell stronger and less likely to crack and break during baking.

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