<The Complete Guide to Recipes from the Classic of Mountains and Seas>
(↑ An authoritative work designated by the Great Shang Dynasty Institute for the Study of Edible Wildlife and the Association of Medicinal Plants!!)
Recipe One: Steamed Xingxing Meat
Preparation:
First, catch a live, adult wild xingxing that hasn't cultivated into a spirit!
Before eating, slaughter it, take two pounds of tender meat from the inside of its thighs, mince it, and put it in a steamer. Add 50 grams of old cinnamon bark, cut into thin strips, and 100 grams of ground branches, leaves, or flowers of迷榖. Add a little ginger juice to remove the gamey smell and a little soy sauce for seasoning. Mix everything thoroughly by hand, then let it sit for ten minutes.
Next, put the steamer on the Nine Dragon Divine Fire Cover. Add an appropriate amount of spring water from Cuiping Mountain's Cloudrise Peak, water that has received the first rays of dawn. Put in the steamer and cover it with a bronze lid that has a small hole for ventilation. Gently steam over a low flame of Samadhi True Fire for at least three to four hours. Once the minced meat has become completely soft and a counterclockwise vortex of spiritual energy appears in the pot, take it off the heat and serve!
Benefits:
Clears heat and detoxifies, benefits the liver and improves eyesight, replenishes spiritual energy, harmonizes yin and yang... Eating it strengthens the body, builds leg muscles, improves blood circulation in the head, strengthens the brain's nerves, and sharpens one's sense of direction. It can even help people with terrible directional sense avoid getting lost.
And it tastes incredibly, incredibly good. The meat is silky and tender, practically melting in your mouth, offering the ultimate treat for the taste buds—no