Traveling through ancient times: Savages are hungry for food

Sang Tian returned to the tribe carrying two pieces of animal skin and put them neatly into his backpack.

He turned around and came out to report what had just happened to Lei.

……

After hearing Sang Tian's words, Lei clenched his fists, veins bulging in his veins. He looked like he was going to go crazy in the next second.

A fist slammed down on the ground.

With a sharp look in his eyes, he said, "This Blade is truly ambitious! Unfortunately, he made the wrong decision! Since he dared to take action, don't blame us for being ruthless!"

The tribesmen also began to curse, "How shameless! You dare to think of getting information from Sang!"

"I didn't expect there was a tribe that cared about us! Let's try it tomorrow!"

"Tomorrow we have to show them how powerful we are! How can we be bullied by just any random person?"

"Luckily, they saw that Sang was a rookie and told him the truth. Otherwise, we wouldn't have been mentally prepared at all!"

"It doesn't matter. Even if we're not mentally prepared, we're still strong enough to beat a few of them!"

……

"Chief, when are we leaving tomorrow? I reckon they'll wait until we've left before they leave!"

"Since they want to wait, let them wait as long as they want!

We'll leave at ten o'clock tomorrow morning!"

"Hahaha, the leader is smart, this will make them anxious to death!"

……

In fact, it was the last night of the trade fair.

Is the busiest.

There are many tribes that are afraid of being targeted by others, so it is better to have less trouble than more.

They would even choose to leave at night. Often, a tribe would quietly escape in the middle of the night when other tribes were fast asleep.

Of course, who doesn’t know about these movements? Don’t forget how strong the perception of ancient males is.

Not many people slept that night. They were all observing the surrounding tribes or packing up their things.

Naturally, those noises could not escape their ears.

Even if they were confident enough, the tribes that did not want to leave at night would set out at daybreak.

At the latest, we will definitely withdraw by 8 o'clock.

The remaining ones were a few coastal tribes. After all, they were the ones who jointly organized the event, so naturally they were the last to leave.

How can you wait until ten o'clock?

Sang Tian suddenly felt bad.

The corners of my mouth couldn't help but curl up into a smile...

Whispering to the tribesmen...

……

"Sang! I didn't expect you to be so mean! Hahaha, I can imagine how furious they are!"

"You are so bad, I love you so much."

"Hahaha, then let's go to bed early tonight and get our fill of them tomorrow morning!"

"Then I have to act well. From time to time, I'll carry a backpack and go out for a stroll! See if they can sit still!"

This caused Tianlang to burst into laughter.

……

Two hours later...

It's time to close the stall.

Sang Tian checked it out.

Everything except the clay pots and the charcoal had been replaced! Clean as a whirl, not a single thing left.

We brought a total of 2000 kilograms of charcoal, but now only 200 kilograms are left.

I guess everyone used it for cooking and sleeping on the way back, so there won’t be much left.

As for pottery jars, a total of 1000 were brought.

There are about 60 that have not been exchanged, most of which are medium-sized pottery jars.

The basins and bowls were replaced cleanly.

It’s much better than Sang Tian thought.

I thought there would be around 200 left.

It doesn't matter, this is the first time.

The fame has begun to spread.

Believe it, wait until they use it.

Sirius's products are good. This reputation is well-established!

The Spring Fair is the highlight, as it attracts large, medium, and small tribes. It has a large audience and covers a wide range.

By then, it won't be long before everyone knows Tianlang when it comes to exchanging things.

……

When Tianlang returned, he only had these 200 kilograms of charcoal and 60 pottery jars.

As well as the remaining meat from exchanging for salt, and what we got yesterday afternoon and today.

About 6000 kilograms of meat.

There are also 2000 kilograms of salt.

Not a bad harvest!

Basically, there is nothing left after exchanging the things I brought with me.

We got 6000 kilograms of meat and 2000 kilograms of salt.

Anyway, it's a great harvest.

Although the stuff is a bit heavy.

In addition, there are cabbages and peanuts to collect on the return trip.

But every member of the tribe was still happy.

When I think about being able to have enough food and clothes during this snow season, and when I think about how much I will gain.

"I'm not afraid of being heavy, I'm afraid of being light."

Heavy. Prove that the harvest is sufficient.

I’m afraid everyone will have an easy time along the way.

The most important thing is the human body, but the joy is in the human heart.

Moreover, the journey will be easy once you are halfway through. At that time, Guyu will help you share the burden.

……

The male Sirius began to pack up their stalls.

No need to install it.

Go to bed early at night.

Anyway, I have to get up early tomorrow morning. I have plenty of time to pretend.

Sang Tian and several females began to prepare dinner.

Sang Tian has missed crispy pork elbow for a long time!

The skin is crispy on the outside and tender on the inside. The meat is firm and chewy! Oh my god, I'm about to cry just thinking about it!

Sang Tian cleaned the pork elbow, put it into the pot, added appropriate amount of water, brought it to a boil over high heat, skimmed off the foam, and took it out and rinsed it clean.

Put the blanched pork elbow into the pot, add ginger slices, green onion segments, star anise, cinnamon, bay leaves, dried chili peppers, Sichuan peppercorns, sucrose and appropriate amount of salt, and add enough water to cover the pork elbow.

Bring to a boil over high heat, then reduce to low heat and simmer for one and a half hours.

This dish is hard and takes a long time to make, so make it first.

While the crispy pork elbow was stewing, Sang Tian started to prepare other dishes.

……

The second dish is the sliced meat.

The sliced meat is tender and delicious. It's so refreshing!

Sang Tian washed the pork tenderloin, cut it into thin slices, put it in a bowl, added salt, ginger slices, egg liquid, pepper powder, mixed well, and marinated for about 15 minutes.

Hey, I should have used starch! But no. It’s time for our old friend, the egg, to come in again!

This won't work!

It’s snowy season now, so I’ll try to make starch using corn, yam, etc.!

Beat another small bowl of egg liquid, put the marinated meat slices into the egg paste, stir evenly, so that the surface of the meat slices is evenly coated with a layer of egg liquid.

This way the meat slices will be tender and delicious.

Heat a wok with cold oil. Sauté chopped scallions, ginger, and garlic until fragrant. Add an appropriate amount of water and bring to a boil over high heat. Add the pork slices one by one, making sure to place them one by one, otherwise they will stick together. Use chopsticks to gently stir the meat to prevent it from sticking. Cook until the meat changes color, then remove and set aside.

Then put the fungus, diced mushrooms, diced carrots, etc. into the pot and cook until cooked. Remove from the pot and put into a bowl.

Finally, put the cooked meat slices into a bowl and add appropriate amount of salt, minced ginger, pepper, chili oil, etc. Stir well.

Add chopped scallion, ginger and garlic, stir-fry until fragrant, add appropriate amount of water and bring to a boil over high heat.

Pour the prepared sauce into the pot, cook until thick, and pour it over the meat slices.

The moment the rich broth is poured over the meat slices, it feels like my soul has been healed, and the aroma of the seasoning is brought out to its fullest.

Sprinkle a layer of chopped coriander on it, it will be so tempting.

……

The third dish is spicy fish fillet

The fish is tender, fresh, and juicy. Plus, the spicy and delicious flavor makes it so addictive and mouth-watering!

Cang and Yong cleaned the fish. Sang Tian cut them into fillets, placed them in a bowl, added appropriate amounts of salt, ginger slices, and egg liquid, stirred well, and marinated for 15-20 minutes.

First, pour oil into the pan, add Sichuan peppercorns and dried chili segments, and stir-fry over low heat until fragrant.

As the temperature rises, the smell of peppercorns and chili peppers spreads overtly.

It was spicy and numbing, and the smell was amazing. Of course, it made my nose run and I sneezed repeatedly.

Then add minced ginger, minced garlic and scallion segments and continue stir-frying until fragrant.

At this time, the fragrance is greater than the pungent taste.

Add appropriate amount of water, add appropriate amount of salt and pepper, bring to a boil, then reduce heat and cook for 5-10 minutes to allow the spicy flavor to fully infuse the soup.

Then put the marinated fish fillets into the pot one by one and cook until the fish fillets change color. After they are cooked through, remove them and put them in a bowl.

The meat slices quickly turned milky white and looked very tender.

Do not cook it for too long, otherwise it will become tough and affect the taste.

Pour the soup used to cook the fish fillets into a bowl and sprinkle with chopped coriander.

Milky white fish fillets float in the red, spicy and numbing soup.

Sang Tian couldn't help swallowing. It looked so tempting!

……

The fourth dish is garlic chicken wings.

The garlic chicken wings are delicious, with a strong garlic flavor and tender and juicy chicken wings. Combined with the rich aroma of garlic and the plumpness of the chicken wings, who can resist it?

First, wash the chicken wings and make a few cuts on both sides to make them easier to season.

Early in the morning, Sang Tian put the chicken wings in a bowl, added ginger slices, salt, sugar, pepper, and egg liquid, stirred them evenly, and marinated them for more than 30 minutes.

Now the time has come to get started.

Pour an appropriate amount of cooking oil into the pan, add the marinated chicken wings when the oil is hot, fry until both sides are golden brown, and set aside.

As the chicken wings are fried, they sizzle constantly, releasing chicken fat and a rich meaty aroma.

Leave some oil in the pan, add minced garlic, minced ginger, chili rings, and string pepper rings, and stir-fry until fragrant.

The rich flavor of the ingredients is already irresistible, and adding the fried chicken wings and stir-frying them evenly makes it even more unbearable.

Add appropriate amount of water to cover the chicken wings, bring to a boil over high heat, then reduce to low heat, cover the pot, and simmer for 15-20 minutes, until the chicken wings are cooked through and flavorful.

Finally, cook over high heat until the soup thickens. Sprinkle with garlic sprouts and you're done!

Rich in garlic flavor, crispy on the outside and tender on the inside. It's so tempting!

……

In addition, Ru also cooked a yam and pork bone soup.

It's easy to imagine. We all know that yam and pork bone soup is nutritious and delicious. Furthermore, it has the benefits of strengthening the spleen and stomach, nourishing the kidneys, and improving essence.

It is suitable for both nourishing the body and warming the body.

……

(Warm tip from the author: Readers with kidney problems can try this. Don’t waste your body at such a young age…)

I don't mean anything else, just for everyone's health...

Don't overthink it, everyone. If you insist on thinking too much, I can't help it...)

……

Wash the pork bones, cut into small pieces, put them into the pot, add appropriate amount of water, bring to a boil over high heat, skim off the foam, remove and rinse.

Put the blanched pork bones into a stone pot, add ginger slices and appropriate amount of water, bring to a boil over high heat, then simmer over medium heat for about 1 hour.

Add the yam cubes and continue simmering for about 30 minutes, until the yam is soft.

Add appropriate amount of salt and pepper to taste and stir well.

By the time Sang Tian had finished cooking a few dishes, her bone soup was almost done...

……

At this time, Sang Tian's crispy pork elbow was also finished!

The pork elbow is tender and flavorful at this point, and chopsticks can be easily inserted into it. It falls off the bone easily when you pick it up. The skin is so tender!

Heat the pan with cold oil, add appropriate amount of cooking oil, heat it to 60%, add the chopped pork elbow pieces, fry until the surface is golden and crispy, remove from the pan and drain the oil.

The pork elbow skin is now golden and crispy, not greasy at all. A bite of it is mixed with the firm pork elbow meat. It's so delicious!

Place the fried pork elbow pieces on a plate and sprinkle with appropriate amount of chopped green onions.

……

"Family! It's time for dinner..."

"Here we go!"

"I've been smelling it for a long time! My mouth is watering!"

"Who says it isn't? I just love this. I work so hard every day just to eat it!"

"As soon as I open my eyes, I eat!"

……

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