The influence of professional events is by no means comparable to that of amateur events. Oakley neatly defeated his opponent even though he was not favored. This result caused an uproar in the sports world.
Defeating your opponent and KOing your opponent with three punches are completely different things. The New Zealand sports community reacted even more intensely because Oakley is now considered a local boxer.
Oakley is a dual national. His situation was really embarrassing at first. After coming to New Zealand, he applied for immigration in order to enjoy welfare. However, he did not give up his American citizenship, so he is now a dual national.
New Zealand didn't care. It's not easy for a small country to produce a sports star in the boxing world, so they caught Oakley for a while and promoted Sunset Town frequently in the headlines.
There is even better news. Spring is coming in New Zealand, and it happens to be a hot summer in China. The tourist route opened by Chen Luoxian has been used, and the first batch of tourists will arrive in New Zealand in a week.
Nothing happened on the weekend. Wang Bo saw a pile of pig legs hanging in the icehouse, and immediately carried two of them to the castle.
Seeing him carrying out the pork leg, the young president who was off on weekends came over to help carry it and asked: "Boss, do you want to roast the pork leg?".
He just followed the locals, and seeing everyone calling Wang Bo "boss", he also called him that.
Wang Bo smiled and said: "No, the boss decided to make ham. Don't you and your father both like to eat ham?".
"My dad has a big mouth. He only likes to eat Iberian ham. But I know that the ham you make will definitely taste better than this!"
Wang Bo laughed: "You are really good at talking, boy, but you are right. The boss can make many kinds of ham. Come on, let's get started."
In fact, there is also a ham recipe in his hometown, called smoked ham, which uses smoked fish recipe. It has rarely appeared in recent years because every household has no shortage of meat and no longer has to live as tightly as before.
Smoked ham is for better preservation. Nowadays, every household also has a refrigerator. There is no need to smoke pig hind legs to extend the shelf life. After all, smoked things are always unhealthy.
He decided to give it a try this time, making both a smoked ham and a Western-style ham. As for how to make it, he had watched countless tutorials on the Internet.
The focus of smoked ham is on the smoke. He specially cut down a pine tree and smoked it with pine wood. The smoked ham has the aroma of pine nuts and is the best.
Although the pigs on the pasture are of various varieties, many of which are ordinary meat pigs, because they live a free and unrestrained life, and sometimes even cattle, sheep, and alpacas cause trouble for them, they exercise a lot, so their fat content is low, so they are very suitable for making ham.
The fat of the two pig hind legs Wang Bo brought was only half a finger thick, that is to say, less than eight millimeters thick. If they were dried, it would be only five or six millimeters.
Because they are free-range, there is no requirement for the slaughter weight of the pigs, and the sizes vary. The two he picked were medium-sized, about 14 to 5 kilograms.
Smoked hams need to be dried in advance, which is no problem. Both hams have been hanging in the freezer for a long time and have not been sold. The pork in the town does not sell well.
For better preservation, these pig legs were removed and only the blood stains on them were washed away with salt water, while the fur was still intact.
Wang Bo asked Uncle Bing and others who had nothing to do to help. Uncle Bing had a knife in his hand, and he shaved off the hair on the outside of the pig's legs, revealing the dark pig skin underneath.
"It's a bit disgusting." Uncle Bing said hesitantly.
Wang Bo laughed loudly: "Have you never plucked pig hair? This is because the roots of pig hair are black, so they appear black. In fact, the color of these pig skins is white with pink!"
But after he soaked it in boiling hot water and pulled out the hair roots on the pig skin, the pig skin was still black.
Lao Wang was a little stunned. He quickly called home and asked his father: "Do the black pigs in our hometown have black skin?"
Dad Bo said: "What nonsense are you talking about? The hair is just black, so of course the pig skin is white! Black pig skin, that's damaged pig skin!"
But these two pig legs are definitely not broken. Lao Wang can guarantee this. Freshly slaughtered pigs will be stored in the refrigerator. Moreover, the two pig legs are from different times and are the same black color. They are not both bad. Did it fall
Lao Wang could only hold his head and dry his head full of doubts, plucked out the hair roots and scraped off the fat on the outside of the pig skin. The remaining pig legs were dark and shiny on the outside.
There is a lot of fat and connective tissue attached to the muscle membrane of the pig leg and the pelvis. This also needs to be removed. He then trims away the excess fat and the minced meat attached to the muscle from left to right. After the cut surface is smooth, the pork leg looks very good. good.
"Did the skin color of these pigs change in the pasture?" Wang Bo looked up at the sun in confusion, "Is it because of too much sunlight?"
Anyway, the taste of the pork leg is okay. It has a very pure pork flavor and no fishy smell. It is impossible to say that it is spoiled.
In this case, he had no choice but to continue doing it. No matter what method he used, he had to clean the pig legs. After doing so, he started the next step.
In the next step, there are two ways to make two kinds of ham.
Western-style ham requires brine injection. Wang Bo looked at the formula and found that the injection was not simple brine, but a pickling liquid with complex ingredients, mainly salt, nitrite, sugar, citric acid, sodium ascorbate, nicotinamide, and phosphate. etc., there are other additives.
There is none in this castle. Fortunately, New Zealanders are very lazy. There are ingredients for this pickling liquid in supermarkets. You can buy it and add water to soak it yourself.
Wang Bo used Lingquan water, which is very particular.
The marinating liquid had to be injected into the ham. He scratched his head helplessly. How could the dead meat be injected with moisture
It turned out that the injection was really possible, but it had to be done slowly because the meat of the pork leg was a bit woody after being dried.
While injecting, he asked the watching Eva to take a few photos of himself from the front and side, and then posted them to his circle of friends: I have become a black-hearted meat dealer, selling water-injected pork to foreign adults/revenge!
This process is not called water injection in Western-style ham production, but is called tenderization. There are other tenderization processes behind it. If you are not in trouble, you can just roll the bucket and put the ham in and there will be a machine kneading it.
If you are not afraid of trouble, or if you want to follow the orthodox method, you have to rely on manual rubbing.
Wang Bo looked around. Uncle Bing smiled and waved his hands: "Boss, I can't do this, I can't do it!"
"Call Atulu!"
I called the big Maori man, who shouted in a loud voice: "I'm giving my wife a massage, what's the matter? Don't delay me!"
"The head is making ham, will you come?"
"Get over here! If you want to eat ham, remember to call me, honey!" Atulu didn't need to answer, as his foodie wife had already made the decision.
(.)