Baiyue Cave Master

"Master, you are finally back. I am the one who is worried."

"Hey, silly girl, there's nothing to worry about.

Not to mention that you often go into the mountains by yourself, just look at Brother Hao and his friends, they all fought through gunfire and hail of bullets,

It's just a mountain, there's really no problem."

"But when I think of you going into the mountains, I tremble with fear. I'm just worried."

"Well, dear, don't you know your man's strength?

A tiger can be killed with your bare hands. It's just a trip into the mountains. Why are you making such a fuss?"

After saying this, Wang Yuanchao, feeling a little guilty, carried the sack into the kitchen.

He went to the well again, drew a bucket of water, and simply wiped his body with a towel.

"Oh, by the way, wife, mother, today we were in the mountains and killed a tiger that weighed more than 400 kilograms.

I got a portion of tiger bones and some tiger meat.

Let's eat tiger meat tonight. I've never eaten it before.

By the way, mother and my dear wife, do you know how to make tiger bone wine?

I only heard that tiger bone wine is good, but after I took the tiger bones home, I remembered that I don’t know how to make tiger bone wine. Now I’m in trouble.”

Widow Du thought for a moment and said:

"Your father-in-law has made tiger bone wine before, and I remember he got a few recipes for tiger bone wine from somewhere.

Wait a minute, I remember I brought the recipe back and put it in the yard of my old home,

Yuan Chao, wait a minute, I'll go look for it."

After saying that, Widow Du walked out of the door and went towards the old house where she used to live.

Wang Yuanchao came to the well, wiped his body with well water, and then came over and hugged his young wife for a while.

Widow Du came back in a hurry, and after walking to Wang Yuanchao's side, she said to him happily:

"Aiding Korea, look, these are the prescriptions,

There are three recipes for brewing tiger bone wine.

The first basic formula: one liter of tiger bones (roasted and broken into pieces like a sparrow's head), eight liang of Salvia miltiorrhiza, seven liang of dried Rehmannia root, four liang each of Radix Rehmanniae, dried ginger, and Rhizoma Chuanxiong, five liang each of root of pig pepper, Atractylodes macrocephala, Cortex Acanthopanacis aurantii, and Fructus Aurantii Immaturus.

The second one is Tong Ren Tang Tiger Bone Wine:

147 kinds of precious animal and plant medicinal materials are needed, including tiger bones, rhino horns, bezoars, musk, cordyceps, saffron, ginseng, deer antlers, etc.

The final tiger bone wine recipe:

1 tiger tibia, 2.5kg glutinous rice, appropriate amount of koji. Roast the tiger tibia until it turns yellow, break it into pieces, put it into the pot and fry the juice, add glutinous rice and koji to make wine, seal it for 50 days, wait for the wine to mature, press off the dregs, and bottle it for later use.

The best of the three recipes is Tong Ren Tang Tiger Bone Wine, but it uses too many precious ingredients, and even if you have money, it is difficult to get them all.

So I suggest that we brew the first type of tiger bone wine, which is more suitable. The medicinal materials are also easy to find and can be found in pharmacies. "

When Wang Yuanchao heard what Widow Du said, he frowned and asked:

"Mom, can we buy all the herbs needed for Tong Ren Tang's tiger bone wine at the pharmacy?"

"It's difficult. Actually, your father-in-law has thought about brewing Tong Ren Tang's tiger bone wine before.

But the medicinal materials are always not available, and the pharmacy cannot buy all the above medicinal materials. "

When Wang Yuanchao heard this, he felt empty inside. Since there was a good recipe, Wang Yuanchao naturally hoped to brew good tiger bone wine.

But the medicinal materials were hard to come by, so Wang Yuanchao could only slowly collect the medicinal materials for the prescription.

I will try to brew Tong Ren Tang's tiger bone wine again when I have the chance.

After all, there is still half a tiger bone in my space.

When the time comes, I’ll have enough good wine and medicinal materials to make Tongrentang’s tiger bone wine.

Widow Du saw the loss in Wang Yuanchao's heart and said comfortingly:

"Aiding Korea, although the pharmacy could not buy all the medicinal materials needed for Tong Ren Tang Tiger Bone Wine,

But most of the medicinal materials in the prescription are still there.

The main reason is that tiger bones are difficult to preserve.

Otherwise, we will always have a chance to gather all the herbs.”

After the reform and opening up, there is nothing you cannot buy if you have money.

After Wang Yuanchao figured it out, he stopped dwelling on the issue and said:

"It's okay, mother. I'll go to Zhang Quezi's house later and buy a few large wine jars.

I will go to the county town tomorrow and ask Brother Binzi to take me to prepare some medicinal materials for the basic tiger bone wine, and buy some wine by the way.

Let’s soak it in tiger bone wine tomorrow.”

Widow Du naturally believed whatever Wang Yuanchao said.

“Okay, Yuan Chao, it’s up to you to decide.

By the way, besides tiger bones and tiger meat, what other prey did you bring back? Come, show us quickly."

As Wang Yuanchao led Widow Du and the young wife to the kitchen, he said:

"Apart from tiger bones, tiger meat is a little rare.

The rest were nothing special, just two wild ducks, three pheasants, and half a roe deer.

Mom, please clean up these game later.

I'll make a pheasant soup for Yuanyuan, and then we'll eat tiger meat in the evening."

"Okay, you can put this tiger bone in a large water tank.

In April, if you leave it at home overnight, it won't go bad.

I will take care of the remaining prey."

"Okay, mother."

After that, Wang Yuanchao put the tiger bones into the large water tank, cut five or six pounds of tiger meat, and put the rest of the tiger meat into the large water tank.

He picked up two pheasants, removed their feathers, chopped them into pieces, and stir-fried them in a large iron pan until fragrant. He then added dried mushroom slices, poured the mixture into a clay pot, and began to stew chicken soup.

Although Wang Yuanchao had never eaten tiger meat, the cooking method was similar.

Wang Yuanchao never thought of cooking as deliciously as the chef.

First put a large iron pot under cold water, cut the tiger meat into several large pieces, put it into the large iron pot, and add white wine, cinnamon, star anise, bay leaves, old ginger, cloves, thyme, angelica, fennel and other spices, and blanch it in the large iron pot to remove the fishy smell.

After the fishy smell of the tiger meat was almost gone, Wang Yuanchao took the tiger meat out of the pot and began to slice it.

Then add dried chili skin, green pepper, millet pepper, cinnamon, star anise, cloves, thyme, angelica, fennel, ginger slices, garlic leaves and other spices.

Pour rapeseed oil in and heat it up, then stir-fry the tiger meat in a large iron pan. Pour in soy sauce and wine until the meat is cooked, then add star anise and chili peppers and stir-fry until the meat is fragrant.

Then add salt and MSG, and when the pot is ready, add a handful of green onions.

A delicious dish of stir-fried tiger meat with green peppers, freshly cooked.

Let’s eat! Let’s eat!

Wang Yuanchao served tiger meat and pheasant soup to the eight-immortal table.

I picked up a piece of tiger meat with chopsticks and blew on it. It was a little hot, but it’s okay, I’ll get used to it!

Put it in your mouth, hmm, fresh, fragrant, spicy and tasty.

Moreover, the tiger meat cooked by Wang Yuanchao's method has no fishy smell.

Well, not bad, not bad. The tiger meat is very chewy and has a fresh fragrance when you put it in your mouth. It is very delicious.

After trying a bite of tiger meat, Widow Du also prepared other game and marinated them with smoke.

The family of three sat at the octagonal table and started eating.

"Mom, wife, there are only two meat dishes and no ingredients. Let's just make do with them today."

"It's okay. We can only eat some wild vegetables in this season.

Aren’t there mushrooms in the chicken soup? They’re vegetables, and they’re good.”