Doomsday Pavilion

Lin Chou's smile was even worse, as happy as a five or six-year-old who would pick up three fat and tender guinea fowl butts in the 11th market.

"Ahhhhhhh, look at who this is, green, are you swollen...I'll be...Is it Tier 5 or Tier 6?"

His gaze wandered back and forth between Kungun, who was a little guilty, and Xiaoqing. To say that Xiaoqing had gone from a behemoth several hundred meters in length to his current legal bib. There was no connection with Uncle Kungun at all. He didn't believe Lin Chou to death!

(╯‵□′)╯︵┻━┻

"What about the meat, it doesn't matter if it becomes so small, what about the remaining hundreds of tons of golden thread fish?"

At least talk about physics~

Billowing speechlessly, not even wailing, the giant bear's paw was rubbing against the ground, looking super aggrieved.

Lin Chou straightened up the downsized Xiaoqing again.

"I can't even see it in real vision? Why does it feel like I've been promoted to Tier 6 but have been photographed back to Tier 5... What about the outstanding? What about my Tier 6 Snake Wine?"

Hearing the words, he rolled himself into a ball, and Gu Lulu quickly rolled away.

Lin Chou: "..."

Regardless of the order of love,

"Spit out a snake gall for this handsome man and try the effect of the wine, hurry up!"

Xiaoqing shivered,

"Puff~"

A bright snake the size of a marble fell on the palm of Lin Chou's palm, blooming with a thousand faint green light.

Lin Chou was stunned for a moment.

"This Dongdong... the face value evolved is quite high..."

Is this still a snake gall? Some people believe that it is a gem.

After squeezing it, it looked soft but was actually very hard. There was no sign of breaking under Lin Chou's weird force, and there was still a sound of liquid flowing inside.

"Okay, good performance, let's play."

Hearing that, Xiaoqing, whose scales were dimmed, was instantly alive, and jumped away like a spring.

Lin Chou pouted his lips in disdain.

"Poor is pretending!"

In the animal pen, the half-crocodile dragon who had witnessed all this collapsed, and suddenly began to exude the smell of salted fish.

...

In the evening, Lin Chou continued to add collections to his "grocery store" and was making a large number of wild smoked pigs.

All the Black Mountain wild boars raised in captivity were slaughtered, and they will not increase their value if they are kept in the cold storage. There are so many farmers in Mingguang that raise the Black Mountain wild boars, so there is no danger of shortages.

Generally speaking, Mingguang smoked pigs are slaughtered whole pigs, filled with rice bran and rice husks in the pig's belly, and Chai Guizhi that is no more than a fingertip a year old.

Then hung it on the beam of the kitchen or built a hut to smoke it dry with smoke. The special thing is that it is not necessary to put salt on the pigs during the production process, but directly use the “grey salt” which is directly dried with sea water. "Screw on the fire used to smoke.

The most professional and highest grade firewood for smoked pigs is bagasse——

Yes, it is a special taste that has been given a unique sweetness.

However, when Lin Chou lived in the alley, he could not find so much bagasse, so he could only replace it with corn stalks that had been handed over with green and yellow. The smoked pig had the wrong color and tasted less sweet.

In fact, Mingguang people's tastes are mostly salty and spicy, but they prefer the extremely sweet smoked pigs.

Especially in the alleys, smoked pigs and various guinea fowls can be said to be a must-have finale during the New Year's Day.

Take Lin Chou's father, it is notoriously sinister.

He will only buy old sows that have bred countless generations of piglets to make smoked pigs. The crunchy and never chewy pig skin and thick fat meat are the most important of the old Lin brand smoked pigs. The characteristics of it.

The price of an old sow is less than one-third of that of a normal Black Mountain wild boar. The fat is huge and lean, and the neck of a few old sows is almost as thin as the belly, and the old skin is loose like a feudal grandmother's leggings. .

But because of this, Mr. Lin was able to sell the cheapest smoked pigs in the ten alleys nearby, and the residents in many alleys could eat a few more bites of meat.

In fact, the peculiar bashful taste of old sow pork is abundant. In terms of the living standards of most people in the alley, what is most needed is big meat and fishy. The thick fat layer and smoked taste can already be called The pork skin, which is called "Rang Ya", is truly a world-class product-not to mention that it is so cheap.

The people in the nearby alleys are very grateful to Daddy Lin. Only Lin Chou is full of disgust with the thick fat layer. He very much suspects that people who come to buy his own smoked pork are interested in this. Such greasy meat, three slices of it. It's easy to send a half-sized piece of film, if you add another spoonful of salt...

Keke, too much talk.

The thick cypress piles in the small shed that Lin Chou temporarily set up have burned out, and a string of sparks burst out from time to time. The round spire of the shed is like a yurt made of bamboo. The center of the spire is specially designed. Keep the transom.

The outside of the shed was piled up with the dregs of purple-red-skinned sugarcane, neither dry nor wet, because those few idlers got it out of the base city.

They have just been squeezed for a day or two and have not yet started to ferment and compost. Speaking of which, this is actually one of the favorite foods of the Black Mountain wild boar.

A dozen people were sitting scattered on the ground next to the shack, a large pot of pork was stewed in a big pot, the pork had been simmered until it was boneless, and the wine game of these guys had just begun.

The soul seasoning of stew is salt and pepper: well, pepper and salt.

The sun-dried devil peppers are pounded into crushed minced pieces, and then mixed with the fine salt that has been fried until it is hot. The spicy flavor rises from the sky and grows from the gall.

——This is the cheapest labor that the stingy boss Lin can think of. A pot of pork is not willing to put even 1g of ingredients except for onions and ginger.

But these guys are quite satisfied:

The three-color snake wine with 20% off the free beer is accompanied by Luanshan Xiaogongju and the prince. You can even admire the masterful technique of Lin Boss up close.

Just as superb as Lin Chou's method of making smoked pigs is the story of the evolutionary.

"Smoked pigs, have you seen my fat fat? It's not that I ate too much bacon when I was a kid. At that time I was short, and the smoked pork knuckles hanging on the beams of the house had to be enough for two benches. , Niang Xipi, I was envious of who was so rich that the bench was enough at that time. When I was a kid, I was so awkward that I placed the bench across the dish rack and the stove, stepped on it and bent it with a wire. Hook up that piece of meat and eat it...whisper...Now think about the **** drool..."

A familiar fat man picked up the wine glass and drained the wine in one gulp, and continued,

"I can't hold this food anymore. When my parents are away, I will have to hook some meat to eat. When the New Year's Day, they took down the smoked pork knuckles that had been hung on the beams for more than half a year. The good guys only have the outer skin and the inner bones — any of you have been chased by smoked pork knuckles and beaten, that stuff hits the head with a muffled sound on the outside and you can’t see it, but Being smashed and the whole brain is like being boiled, walking straight and swinging."