After leaving the temple with the selected S-rated black goat.

It\'s Don\'s favorite cooking monster again.

Before cooking this time, Dorn also deliberately cleaned [Ruyi].

By the way, he put [Ruyi] into the bonfire and burned it seriously.

After all, [Ruyi] This kind weapon fired for the first time today, and it also pierced the devil\'s chest.

If you don\'t clean it well, and then sterilize it with high temperature, Donne is a bit disgusted and doesn\'t want to use it as a kitchenware.

Although... In fact, after [Ruyi] changed its appearance, nothing would remain on the surface.

But for a qualified chef, kitchen utensils are too hygienic!

The black goat selected by Dorn is an S-rated ingredient. The mutton after dissection has little taint, the meat is very tender, and the oil and water are sufficient.

"It\'s very suitable to make lamb in water basin." Donn nodded in satisfaction.

Just do it.

Dissect the lamb bones, mutton and mutton soak in water.

The mutton oil is chopped with a knife to facilitate subsequent oil production.

The chopped mutton fat is put in the pot with the mutton bones and mutton, and it is brought to a boil over high heat.

After the fire broke out, all the blood foam came out.

At this time, control the burning of the bonfire, change to a low temperature, and float all the blood from the upper layer.

After that, continue to boil on a low fire to ensure the tenderness of the lamb meat and the freshness of the soup.

In the pot, simmer on low heat, and the boiling clear soup gurgled softly.

Then, Dorn took out a series of spices he collected, cumin, dried ginger, star anise, cinnamon, Angelica dahurica, grass fruit, nutmeg, white pepper...

Mix the soul spices needed for the lamb in the water basin in proportion, pack it into a spice bag, put it in the pot and cook the lamb together.

Cook for about an hour.

The color of the slow-cooked lamb soup will be very bright and attractive, with only a touch of ester flower oil bleached on the upper layer.

Add salt to give the mutton a slightly salty base taste.

Then take the pot away from the bonfire and let the lamb and lamb soup soak together for about forty minutes.

After soaking for a long time, the lamb in the pot is very cooked and rotten, and you can penetrate it with a single tap with the chopsticks.

Take the meat.

Also, don’t throw away the raw materials after cooking, but take them out for later use.

All the ester flower oil in the upper layer of the 　　 mutton soup is also taken out.

At this time, there is only lamb soup left in the pot. The soup has a light color, which is especially clear and translucent, and it exudes the unique fragrance of lamb and spices.

The lamb caught naturally let it cool.

The oil produced by 　　 needs to be boiled in the next step to make a spice oil.

The oil and material pack are re-fired and heated to evaporate the excess water.

At the same time, the flavor and flavor are blended into the oil in one step.

After boiling out the flavor of the ingredients, remove all the ingredients and residue from the pot.

Milky white, rich-scented hot spice oil is poured into the bowl, and the ingredients are soaked together to make the taste more ideal.

In addition to the spice oil, Dorn also prepared an extra amount of pepper water.

Pour the boiled lamb broth on the cleaned peppercorns in advance, soak for a while, let the peppery flavor of peppercorns soak into the soup.

Daoen tasted water basin mutton in Shaanxi during the earth time.

The portion he tasted was also separated from the seasoning of pepper water.

Because the pursuit of the taste of peppercorns varies from person to person, add more pepper water if you like it, and less if you don\'t like it.

Therefore, the lamb in the water basin that Dorn is now making is also drawing gourds in the same way, copying this production idea.

After cooling down, slice the lamb and put it in a bowl.

The clear soup is brought to a boil, and the soup is poured over the mutton repeatedly to make the crispy mutton hot.

Sprinkle some salt, add some pepper water, and then pour in the oil to enhance the flavor and fragrance.

Finally, add a handful of coriander and drizzle with a scoop of hot broth.

Lamb in water basin, production is complete!

……

"Mr. Donne, we are back."

"Huh—Dorn, what did you make this time? It smells delicious, I just went hungry."

During the time that Dorn was preparing for the evening, Greg Lu took the steel hammer to explore the ruins again, which was considered to make full use of the rare time.

When the two of them came back, Dorne\'s lamb was ready.

"The lamb in the water basin, eat it while it is hot?" Dorn poured out two mutton soup and handed it over.

In the plain-colored bowl, there is hot and clear lamb soup, with only small oil floating on the surface, and the fresh color coriander is embellished.

The fat and thin slices of lamb, fully absorbed the soup, quietly sinking into the bottom of the soup.

Just looking, it makes you appetite!

Greg Lu thanked him briefly, and took the bowl unceremoniously.

A piece of full mutton, you can\'t feel the slightest mutton taste, the taste is crisp, fat but not greasy, and it still has the unique numb taste of pepper in your mouth.

Take another bite of hot lamb soup.

The clear soup taste is not weak at all. The taste of lamb and many spices are well permeated in the soup, making the lamb soup taste mellow, but very refreshing.

After a bite, not only the dry stomach is moisturized, but also the whole body is warm.

This taste is addictive!

"Ha-enjoyable." After taking a sip, Greg Lu let out a big breath, "Dorn, you are really guilty of making the dishes like this."

Don:?

"Without these special dishes you make, my life alone and adventure will become very difficult in the future." Greglu added.

Then he ate a piece of fat and plump mutton slices, and drank a sip of mutton soup.

Dorn:...

I\'ve always heard similar words before.

"Mr. Dorn, I have never eaten such a delicious and unique lamb, and this soup is fragrant and numb. If, if happy..." The Dwarf Steel Hammer also began to feel after eating.

"I know, I know. If Le Qi can taste it too, it would be a surprise." Dorn learned the dwarf accent and interrupted the chanting of Steel Hammer.

This young dwarf, as long as he eats food made by Donne, always thinks of the halfling girl Le Qi with a look of contentment and melancholy.

Dorn is used to listening.

Young man, you may not believe it. In our world, people like you who are too affectionate are called licking dogs...

"Steel Hammer, I have known you for so long, I should talk about you. There are so many good girls in the world, you should learn to be like me, warm them with a true heart and equal, instead of hanging on a tree Die, cry and cry all day long."

Greg Lu took a sip of lamb soup, slapped his lips, then cleared his throat, solemnly instilling his own concept of love into the hammer~www.novelhall.com~Dorn:...

Dorn glanced at the S-class adventurer who was preaching speechlessly.

In our world, people like you are called Sea Kings or time management masters.

Without going to Greg Lu, who was playing tricks, Don began to taste his own portion of lamb.

The soup is fragrant and the meat is crispy.

The aroma is overflowing, and the material is heavy and strong.

The most distinctive taste of 　　 water basin lamb is fully demonstrated by Don’s culinary skills.

This lamb surpassed the SS-level dish rating threshold without any suspense.

is a rare delicacy in the world!

However, compared to the most orthodox lamb in water basin, it should be accompanied by crescent biscuits with browned yellow essence, sugar garlic and pickled turnips.

A bite of fat mutton, a bite of hot mutton soup, and a bite of biscuits, with some refreshing side dishes, that is the authentic Shaanxi taste.

But because of the limited conditions in the wild, Dorn couldn\'t prepare so much.

"Moreover, the taste like this is already very good." After taking a sip of lamb soup, Dorn exhaled warmly, "I really miss it."

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