Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

Fortunately, he didn't even have to say anything, Cheng Yuntao knew what they were thinking, and she turned around and went back to the stove to start preparing lunch.

To cook, you have to prepare the ingredients first. After entering the portable farm, Cheng Yuntao looked at the poultry in front of her and began to worry.

Smaller poultry, such as chickens, ducks, geese, rabbits, etc., are easier to catch and kill, and she can handle it alone. However, pigs, cows, and sheep are huge in size, and it is really difficult for her to slaughter and clean them by herself.

Just when Cheng Yuntao was feeling depressed, perhaps the portable farm sensed what she was thinking, and an option button popped up out of nowhere.

Is it necessary to slaughter without leaving any trace?

Cheng Yuntao:?! Σ(っ°Д°;)っWhat is this?

Curiosity drove her to press the confirmation button, and then the light screen scrolled, showing different animal names and option buttons to advance to the next step.

【Please choose animals that need to be slaughtered without leaving any traces】

Cheng Yuntao considered that he had eaten a lot of chicken in the past few days, so it was time to change the meat ingredients, so he planned to kill a duck to try first.

After making her selection, she pressed the confirmation button and waited for a moment. A clean duck appeared out of thin air in front of her, scaring Cheng Yuntao so much that she took a few steps back.

The duck was handled extremely cleanly, its feathers were carefully plucked, its body was neatly cut open, its internal organs were thoroughly removed and placed aside, and its abdominal cavity was clean and empty, leaving no impurities behind.

Whether it is the neck, wings or legs, they have all been carefully trimmed to remove excess fat and connective tissue. The color is bright, the meat is firm and elastic, revealing a fresh and attractive luster.

“That’s amazing…”

Cheng Yuntao sighed from the bottom of her heart, the speed and quality of slaughtering were simply impeccable!

With this assistance, she has more room to maneuver.

Cheng Yuntao excitedly carried the duck and side dishes back to the cave. As usual, she steamed a pot of rice first and then started to tinker with other things.

Among many poultry species, people usually prefer females, but when it comes to ducks, they prefer males; when choosing poultry meat, people often prefer young and tender ones, but when it comes to ducks, the older they are, the more popular they are.

When raising ducks, if you mix sesame seeds, pine nuts or sugar into the food, the ducks will gain weight quickly and have plump and rich meat after only half a month.

Cheng Yuntao wanted to make a dish of stewed duck with green onions at noon. She first rinsed the duck with clean water again, and then wiped off excess water inside and outside the duck with a clean cotton cloth.

Then cut the green onions into slices, remove the roots and tips, and mash them. Stuff most of the chopped green onions into the duck's belly, and spread the remaining small part on the bottom of the pot.

You also need to prepare a large bowl of soy sauce and a medium bowl of rice wine, add a small cup of water to them and mix evenly, then pour it into the duck's belly, making sure that the outside of the duck is also immersed in this mixed juice to the same height.

Spread another layer of chopped green onions evenly on the surface of the duck, and arrange four slightly crushed whole walnuts on the green onions, being careful not to let the walnuts be completely immersed in the juice.

Next, seal the pot tightly with tissue paper and simmer the duck three times, alternating between low heat and high heat, until the duck is fully cooked and well-seasoned.

This method is also suitable for making scallion roast goose, but when processing the goose, you need to add an additional bag of spices and stew it in the pot.

In addition, you can also try making five-spice stewed duck. The cooking method is similar to the above, except that spices such as five-spice are added to the seasoning to add a unique flavor.

The meat of old duck is relatively firm, tastes delicious after stewing, and has certain nourishing effects. It is especially suitable for consumption in autumn and winter.

Since the meat of old duck is older, it takes a relatively long time to stew in order to make the duck meat more tender and flavorful.

While waiting for the delicious food, Cheng Yuntao was not idle. She got up and started chopping firewood in the corner.

The amount of firewood I brought back from the Xu family last time was quite a bit, but some of it had not been chopped and sorted yet. If I want to use it conveniently in the future, I have to do it myself first.

Next to the pile of firewood was a slightly heavy axe. The axe handle had a glossy luster due to long-term use, and the axe blade looked a little dull.

As the saying goes, sharpening the axe does not delay the chopping of wood. If you want to chop firewood efficiently, a good axe is crucial.

Cheng Yuntao found a whetstone, sat down slowly, and began to move his hands back and forth rhythmically.

The metal rubbed against the stone surface, making a crisp sound, and the smell of rust and stone powder mixed filled the air.

After sharpening the axe, she stood up and found a wooden stake with a smooth cross-section, a relatively round surface, and no dents or protrusions, and placed it flat as a base.

Then place the wooden stake that needs to be split at an angle on top to form a right triangle with the ground.

After it was fixed, he raised the sharp axe in his hand and chopped it down towards the center of the slanted wooden stake. The blow hit the cylindrical wooden stake and it instantly split into two pieces.

Then she bent down to pick up the wood, placed the split surface facing down and the arc surface facing up, and chopped it again, making the original cylindrical shape become four equal parts.

The reason why wood is not chopped upright directly on the ground is that constant hammering will cause the ground to sag, and the wooden stakes may be displaced during the process of being fixed.

If the wooden stake falls down, you have to keep bending down to pick it up, which is a waste of energy.

The method of lying down on wooden stakes for support can also control the impact force of the axe's backward swing in time at the moment of splitting the wood, avoiding damage to oneself, which can be said to kill two birds with one stone.

Relying on this method, Cheng Yuntao's speed in chopping wood can be said to be extremely fast. In a short while, he had piled up a small hill at his feet.

It was not until she smelled the fragrance floating in the air that she realized that the delicious food was almost ready.

The meat of the Muscovy duck is thick and full. After a long period of stewing, the duck meat becomes tender and the fat on the surface is intertwined with the fragrance of green onions, forming a layer of golden and slightly burnt skin.

The sweetness of scallions and the richness of rice wine interweave to set the tone for this dish, while the salty aroma of soy sauce adds depth to the overall flavor, and the dried fruit aroma of walnuts serves as the finishing touch, making the flavor of the whole dish more three-dimensional.

These flavors gradually blend and penetrate each other during the long stewing process, eventually forming the complex, harmonious and irresistible flavor system of the scallion-braised duck.

In every bite, you can feel the fresh aroma of onion, the lingering aroma of wine, the rich aroma of sauce and the subtle aroma of walnut.

The crispy and tender duck meat melts in your mouth, and the rich juice and strong aroma in the meat are perfectly released in your mouth, bringing you the ultimate enjoyment.

Cheng Yuntao broke off a duck leg for each of her younger brother and sister. The two children ate with great relish, and soon drove away the hunger brought by the hawthorn cake.