My subjects are too rebellious!

Seeing this, Qin Chuan immediately took out some silver from his pocket and handed it to the boss.

Dian Wei and Xu Chu were stunned watching from the side. They didn't expect that Qin Chuan, the king of a country, would actually bargain with street vendors personally, and do it so skillfully.

After paying the money, Qin Chuan nodded with satisfaction, and then instructed the powerful Xu Chu beside him: "General Xu, thank you for carrying this sheep safely back to the Beiliang Palace. We are going to enjoy it tonight."

Xu Chu responded and stepped forward, easily carrying the heavy sheep on his shoulders, and followed Qin Chuan with steady steps.

When they returned to the Beiliang Palace, the lights were already on. Dian Wei could no longer hold back his excitement. When he saw the sheep being carried into the kitchen, he couldn't wait to roll up his sleeves and start working with Xu Chu.

They first worked together to clean the sheep and remove the stray hair, and then began to prepare for cutting and pickling according to Qin Chuan's instructions.

Qin Chuan, on the other hand, was carefully preparing the ingredients needed for roasting a whole lamb at the table nearby.

He first took out the spice box, selected out cumin, chili powder, peppercorns and other seasonings, and mixed them evenly according to the proportions.

Then, he chopped up onions, ginger, garlic and other flavoring ingredients, preparing to add flavor during the baking process.

In addition to roasting a whole lamb, Qin Chuan also plans to cook a pot of lamb offal soup.

He ordered the cook in the kitchen to prepare sheep offal, including sheep heart, sheep liver, sheep lungs, sheep intestines, etc.

And personally guide them to clean and process these ingredients.

As night fell, Long San and Long Si built an oven in a corner of the courtyard according to Qin Chuan's instructions, and the fire was burning.

Long San held an iron stick and adjusted the distribution of the charcoal fire from time to time to ensure that the flame was both vigorous and even.

Long Si marinates the lamb with special seasoning and applies it evenly to every corner of the lamb so that the lamb can fully absorb the aroma of the seasoning.

Afterwards, Long San and Long Si fixed the marinated lamb with special iron forks, and then slowly placed the lamb body on the oven.

As the sheep's body gradually approached the charcoal fire, golden fat began to seep out and drip onto the charcoal fire, making a sizzling sound. At the same time, an enticing aroma rose and filled the entire courtyard.

Long San and Long Si took turns turning the iron fork to ensure that the lamb's body was heated evenly.

From time to time, I would dip a brush into the special sauce and gently brush it on the sheep.

Qin Chuan carefully observed the temperature and color, and adjusted the distribution of charcoal fire and roasting time at any time, striving to roast the whole lamb to a perfect state with golden and crispy skin and tender and juicy meat inside.

While the lamb was roasting, Qin Chuan took out the lamb heart, liver, lungs and intestines that had been cleaned by the cooks. These ingredients were fresh and handled extremely cleanly, without any fishy smell.

He carefully cuts the offal into even-sized slices or strips so that it can be better flavored and cooked.

Zhang Rang poured clean water into a pot at the side, added a few slices of ginger and scallion segments, brought to a boil over high heat and then turned to low heat to form a pot of fragrant base soup.

This is a key step in making mutton offal soup. The clarity and aroma of the base soup will directly affect the taste of the final product.

At the same time, Qin Chuan started blanching mutton offal in another pot.

Put the chopped mutton offal into boiling water one by one, stir gently to remove the blood foam.

After blanching, the mutton offal becomes firmer and more elastic, and most of the fishy smell is removed.

When the base soup is boiled until it turns slightly yellow and smells fragrant, Qin Chuan drains the blanched mutton offal and gently puts it into the base soup.

He added a few slices of ginger, a little Huadiao wine, and an appropriate amount of salt and pepper again, and simmered it over low heat.

During the stewing process, Qin Chuan would occasionally use a spoon to skim off the foam and grease on the surface of the soup to keep the soup clear and the taste fresh.

He also specially prepared some chopped green onions, coriander and garlic as the final garnish and flavor enhancement.

.......

As time passed, the aroma of the roasted whole lamb became more and more intense, and the entire palace was immersed in this tempting smell.

Amid everyone's anticipation, Qin Chuan personally stepped forward and used a sharp knife to cut several cuts on the sheep to let the heat out.

On the other side, the mutton offal soup was also ready. He poured the mutton offal soup into a delicate bowl, sprinkled it with chopped green onions, coriander and garlic, and immediately an indescribable fragrance came to his nose.

If you don’t like cilantro, you don’t have to put it in.

If you don’t like garlic, you don’t have to add it.

The reason I wrote this in such detail is mainly because I wanted to eat it.

......

The gate of Yuanjiang Prefecture slowly opened in the morning light. The golden sunlight penetrated the mist and sprinkled on the bluestone road. On both sides of the gate, the soldiers guarding the city were in high spirits and conducted routine checks on pedestrians entering and leaving.

At this time, a young man was driving an ox cart full of chopped firewood slowly towards the city gate.

The young man was wearing coarse cloth, with a simple smile on his face and beads of sweat on his forehead.

The firewood on the ox cart was stacked neatly, and each piece was dry and strong, obviously having been carefully selected and chopped.

That was proof of his hard work in the early morning.

As the ox cart slowly drove into the city gate, the young man gently patted the ox's back. The ox seemed to feel its master's mood and mooed softly.

Passing through the bustling street market, the young man drove the ox cart carefully, avoiding pedestrians and stalls, and headed towards the restaurant.

Finally, the ox cart stopped at the back door of the restaurant.

The waiters of the restaurant had been waiting there for a long time. They skillfully took the firewood handed over by the young man and started to unload the cart.

The young man was counting the quantity and making transactions with the restaurant manager.

After some bargaining, the young man took the heavy copper coins and a satisfied smile appeared on his face.

After completing the transaction, the young man did not leave immediately. Instead, he sat on a stone next to the ox cart, took out the water bottle he carried with him, drank water in big gulps, and enjoyed this moment of comfort.

This is just the beginning of his busy day, but it is these seemingly ordinary efforts that support the lives of him and his family.

........

Just as the young man was about to leave the city and return to the village, suddenly, a gorgeously decorated carriage came rushing from the corner of the street, raising a cloud of dust and blocking his way.

Upon seeing this, the young man hurriedly grabbed the ox rope and prepared to move the ox cart aside. He secretly guessed that the person in the cart must be from a powerful family, so it would be better for him to avoid it.

However, just as he was about to act, the curtain of the carriage was suddenly lifted.

A gorgeously dressed, hot woman jumped down angrily.

She ignored the young man's expression of astonishment and humility, and rushed directly to him. Before the young man could explain, a series of crisp slaps rang out, accompanied by the woman's sharp curses.

"You country bumpkin, you are blind! How dare you block my way!"

The woman's voice was sharp and piercing, full of unparalleled arrogance.