On the side of Nanhu against the mountain, there is a small space, just suitable for hiding the canoe.
Ning Fei rowed the wooden boat into this small canyon, fixed one end of the rope to the boat, passed the other end through a stone cave, and then tied a dead knot.
The location of this canyon is very remote, sheltered from the wind, and not easy for people to find. Ning Fei can board the boat directly if he comes down from the mountain.
The little guys are waiting for him on the shore at this moment.
Ning Fei walked around from one side, and before leaving, he took another look at the little bear.
The little bear had a good meal today and was in a good mood. At this moment, he was leaning against a big tree and rubbing his butt against the bark of the tree.
Many animals have this scratching hobby and habit, and the national treasure giant panda is no exception.
It's just that the way this black bear rubs against the tree is a bit unsightly, and it's particularly fascinating to watch.
"This bear is a bit naughty." Netizens burst out laughing when they saw the black bear's appearance.
"Ning Guanzhu thought to himself: What did I hire?"
"You're so coquettish even when you're rubbing against a tree."
"Uncle, don't leave. I'll give you another dance."
"I felt like the bear was seducing me."
The black bear leaned against the big tree, shaking its head and shaking its buttocks.
A few black lines slowly appeared on Ning Fei's face.
I wanted to say goodbye to Little Bear, but instead this guy was doing this kind of thing.
Ning Fei shook his head helplessly, then called the other little guys and got in the car to go back to the Taoist Temple.
"However, you have to plan ahead for fish farming."
"It's autumn now, and we can still raise some fish, which will be convenient for winter fishing."
“Fishing in winter is really interesting.”
Ning Fei made up his mind, called the little guys into the car, and then drove around the mountain road to prepare to return to the Taoist temple.
On the way, he received a call from Orion Li Laoer.
"Hey, Ning Fei, the pork is cut. If you are at home, I will send it to you." Li Laoer's voice came from the other end of the phone.
In this regard, Ning Fei also had to admire Li Laoer.
In just one afternoon, all three wild boars could be dealt with.
"I'll go back right away. By the way, I don't want the wild boar's head, feet or internal organs. I just want the four legs and meat."
The people in the village chatted in a more down-to-earth manner. Ning Fei knew that Li Laoer had his own way of dealing with these things, so he left it to Li Laoer.
"No problem, the pig head can be cut into pork head meat, even if you don't want it. The fried pig ears are also good."
Li Laoer asked enthusiastically.
"No, no, I won't eat those." Ning Fei replied.
After the two people discussed it, Ning Fei hung up the phone.
This can also be regarded as a tradition of Qingfengguan, that is, never eat the head.
For example, Ning Fei had never tasted delicacies such as spiced rabbit head and spicy duck head.
At the last fish feast, Huang Sanshi's double pepper fish head was praised highly by everyone, but Ning Fei didn't even eat a bite.
Ning Fei drove back to the Taoist temple.
On the road below the Taoist temple, two large trucks were parked, and the trucks were filled with the freshest new green bamboo.
At that time, the manager of the flower market heard Ning Fei's request and thought Ning Fei was joking with him.
Isn’t it crazy to plant precious bamboos on mountains covered with bamboos
Ning Fei shrugged and could only explain that there was a panda in the back mountain and asked them to be careful when planting bamboo.
Ning Fei's request was to plant a new green bamboo forest, about six acres, which was not too big in such a large back mountain. But it is enough to satisfy a panda's food and the self-renewal growth of the bamboo forest.
Ning Fei has decided the location of the bamboo forest, so he doesn't need to worry too much.
Not long after Ning Fei returned to the Taoist temple, Li Laoer rode a three-wheeled motorcycle to pull the wild boar meat over.
Mainly because Li Laoer wanted to deliver it to the village chief quickly, and the village chief said that his wild boar meat and Ning Fei's wild boar meat should be delivered together, so Li Laoer's efficiency was so high.
The villagers were really unambiguous about what the village chief Qin Zheng said.
"Thanks." Ning Fei took the pork and said to Li Laoer.
"It's okay, you were the one who hit this pig, so I'll just take care of everything." Li Laoer was also very polite.
Then, Li Laoer drove away again.
He just cut the pork today, and there are many customers waiting to buy it.
So he was busy with his own business.
Ning Fei put all the cut pork into the refrigerator. There was so much pork that the refrigerator could hardly fit it.
"Let's eat wild boar tonight."
"Compared with home-cooked pork, wild boar meat is chewier and has a very good taste."
With that said, it happened to be almost time and it was time to make dinner.
Ning Fei first cut off a few pieces of good raw meat and fed them to the little falcon.
The digestive system of raptors is different from that of humans, so they cannot eat cooked food and can only eat raw meat.
But for the little falcon, wild boar meat is considered a delicacy.
Thinking about it, today was quite an exciting day. He hunted in the morning, captured the South Lake in the afternoon, and tamed a black bear. Now that he had returned to the Taoist temple to relax, Ning Fei suddenly felt hungry.
“Viewers, it’s been a long time since I’ve had a live broadcast of cooking food. I’m going to do a live broadcast of cooking food tonight.”
Ning Fei took out the wild boar meat and explained to the drone with a smile.
"Today we are going to make a traditional delicacy, Dongpo Pork."
"The delicious Dongpo meat is translucent red and as colored as agate. Pick up a piece and try it. It's soft but not rotten and leaves a fragrant aroma in your mouth."
Ning Fei cut off a large piece of good-quality pork belly. The pork belly was alternately fat and thin, and was extremely even. It looked very good.
"The food anchor is starting again."
"My mouth is already watering before I even start."
"Hurry up and record the video and learn to do it when the time comes."
"Great, I caught up with the live broadcast. I have been studying cooking for 3 years, and I learned a lot last time I watched Ning Guanzhu's live broadcast."
"I wish I had a husband like this."
"What are you thinking about? You want to steal my husband again?"
In the kitchen, Ning Fei lit a pot, filled it with cold water, added 4 slices of ginger, 10 ml of cooking wine, and then put a large piece of pork belly in.
After the water boils, cook over high heat for 20 minutes.
After 20 minutes, Ning Fei took out the cooked pork belly and rinsed away the foam on the surface of the pork belly with water.
"The preparation of braised pork is very simple. You see, first cook the pork belly until it is half cooked. The ginger can remove the fishy smell of wild boar meat and make the pork belly more delicious."
"Then cut the pork belly into cubes. The size depends on personal preference. The best is less than two inches on a side, which is about six centimeters."
Ning Fei raised his knife and cut off all the leftovers from a large piece of pork belly, cutting out two square cubes.
Seeing his knife skills, netizens were full of admiration.
Then, Ning Fei took out a very small clean hemp rope and tied up the two pieces of pork belly. The method of tying is the same as the method of tying Chinese medicine when a Chinese medicine practitioner prescribes it to a patient.
Netizens were very surprised when they saw this step.
"What is Guanzhu Ning doing?"
"You don't know this? You're afraid that Pork Belly will have long legs and run away."
“It’s the first time I’ve seen someone doing meat making and playing with bondage.”
"This technique is probably the number one when it comes to backpacking during military training."
"To educate you, the purpose of tying the meat is to prevent it from falling apart during the stew."
Everyone thought this scene was magical.
Then, Ning Fei took out the iron pot, poured a little oil into the pot, and fried the tied pork belly until the fat was released.
"Everyone should pay attention to this step. All six sides of the pork belly must be fried until golden brown. The frying process does not need to be fast. You can do it slowly over low heat."
The live broadcast showed a very appetizing scene.
I saw Ning Fei using chopsticks to fry two large pieces of pork belly in an iron pan. The oil under the meat kept making a "squeaking" sound. Every time one side was fried until golden, Ning Fei would flip the pork belly until the pork belly was fried. All six sides are fried until golden brown.
Originally still cooked white meat, after this step, the two pieces of pork belly suddenly became crispy and fragrant, with yellow fat flowing on them, which made people appetizing.
The lard in the iron pot could not be wasted. Ning Fei cut a few slices of ginger, added a few pieces of rock sugar, mixed it with the lard in the iron pot, and boiled it until it turned reddish brown.
After all the preparations are done, the next step is the most critical step.
Ning Fei placed two pieces of pork belly in a small pot with the pork skin side down, and then poured the reddish-brown soup on top of the pork belly.
The soup flows down from the pork belly and seeps into the meat, making the pork belly even more tempting.
"Add some Huadiao wine, some light soy sauce, and a little dark soy sauce."
"Finally pour some water."
Ning Fei added all the ingredients, and the pork belly in the small pot was instantly surrounded by the ingredients.
Finally, bring to a boil over high heat, then simmer over low heat for 50-60 minutes until the juice dries up.
The kitchen is steaming with steam, and this bowl of Dongpo Pork fills Qingfengguan with the smell of fireworks.
(End of chapter)