The temperature inside the cabin was rising.
The copper pot bubbled and steamed, white vapor rising in the dim light of the tungsten lamp, blurring the satisfied faces of everyone and filling the rugged wooden house with the warmth of home.
The blizzard outside the window was still howling, and the wind crashed against the thick wooden walls with a dull thud, which only made the peace and warmth inside the room seem even more palpable.
[Ding! Host has been detected to have prepared and consumed "Special Sichuan Hot Pot"].
[ Life Module Experience +45]
[ Cooking Experience +38]
[Trigger Effect: Warm-up (lasts 4 hours, significantly increases cold resistance, accelerates heat circulation in limbs).]
[Trigger Effect: Soothing (lasts 2 hours, increases mental relaxation by 30%, slightly relieves mental fatigue)]
A system notification sounded in my mind.
Su Wei clearly felt Warm Current spreading from his stomach to his limbs. His lower back muscles, which had been a little sore from chopping trees and firewood during the day, now felt as comfortable as if he were soaking in a hot spring.
This is exactly what he needs.
He looked at Black and Old Kash.
These two hunters, whose combined age is nearly a hundred, eat in a way that is completely different from that of young people.
They weren't in a hurry to grab the meat; they ate very slowly.
Old Kash held his glass of single cask whiskey, took a sip of the strong liquor, then picked up a piece of slightly curled, hot black tripe with his chopsticks, squinted his eyes, and slowly chewed, enjoying the crisp and tender texture of the tripe.
Strong liquor with spicy food is a habit of old-school Alaska men.
Black picked up a piece of scalded lamb, dipped it heavily in the dry dipping sauce with chili powder, ate it without batting an eye, and then took a big gulp of liquor.
The lines on his perpetually hard face had finally softened considerably.
"This wine is good, it's strong enough."
Black set down his glass, tapping his knuckles lightly twice on the rough tabletop, the sound deep and resonant. "The meat is fresh, and very clean. But that's not enough."
Old Kash also put down his chopsticks and nodded in deep agreement—a tacit understanding between connoisseurs.
" Su Wei, these mushy slices of meat alone don't do justice to this fine wine. Hot pot is good, but it can also make you feel weak." Black's voice remained low and hoarse.
He raised his hand and pointed to the kitchen.
"The best things are prepared in the most intense ways. That's what hunters eat."
Su Wei's eyes narrowed.
Black was referring to deer heart.
A fresh black-tailed deer heart.
That was the best supplies the wilderness bestowed upon hunters, a symbol of strength and Courage.
In Inuit tradition, eating it is believed to grant one the stamina and agility of a deer.
If you don't eat it while it's hot, it's a waste of the prey and of nature.
Su Wei put down his chopsticks, stood up, and smiled confidently.
"Wait."
He didn't waste any words, not even asking Black what he wanted to eat, and turned to walk towards the kitchen.
Since the teacher brought such precious ingredients, and they were still fresh and bloody, I really wanted to have a taste of them.
Although Black wouldn't say anything if he didn't do well, Su Wei didn't want to see that kind of disappointment.
Just as Aruk was about to stuff the last slice of beef into his mouth, he saw this and mumbled, "I want to help too! What else is good to eat? If it's not spicy, I won't eat!"
"Sit down and eat."
Su Wei waved his hand without turning his head, "This dish is too spicy; your fat will easily ignite it. Besides, it requires skill; your hands, which are only good for pulling triggers, can't do it."
The kitchen once again became Su Wei territory.
He took the enormous deer heart out of the box.
The muscles were firm and dark red, the fat was white, and it felt heavy in my hand.
Cleaning.
Su Wei turned on the tap, and the icy water washed over the surface of his heart, carrying away the blood.
[ Cooking LV3 ]
At that moment, Su Wei's eyes changed; the gentleness disappeared, replaced by extreme focus.
He replaced the willow blade in his hand with a thick-backed Chinese broadsword.
Cut it open.
The blade cut along the texture of the ventricle, smoothly removing the blood clots and ligaments/valve inside.
These things affect the taste and must be completely removed.
Next comes the refining.
This requires a lot of skill.
An ordinary chef would only slice it, but Su Wei had a different idea.
Instead of slicing, he quickly flicked his wrist, using a "wheat ear flower knife" cutting technique.
The blade made a rapid, rhythmic sound as it touched the cutting board. Each cut was deep but not all the way through, and soon the surface of the deer heart was covered with a crisscross of cuts.
When deer hearts are treated in this way, they bloom like flowers the moment they are heated, increasing their surface area several times over. This not only allows them to hold more sauce but also ensures they are cooked through in the shortest possible time, maintaining their ultimate crispness and tenderness.
"Da da da da da."
The sound of chopping vegetables rose in rapid succession, very rhythmic.
In the living room, the two old hunters who had been drinking together stopped and listened intently.
"This swordsmanship..."
Old Kash put down his glass, the blush on his face fading slightly, replaced by astonishment. " Su Wei, you didn't work at that big restaurant in Chinatown a few years ago, did you? That voice, only a master chef could make it."
Black swirled the liquor in his glass but didn't say anything.
But his slightly raised chin and the glint in his eyes betrayed his smugness.
Su Wei threw the chopped deer heart into the basin.
He didn't use complicated marinating methods, just a little cooking wine to remove the fishy smell, a touch of light soy sauce to enhance the flavor, and then a handful of starch to lock in the moisture.
Finally, seal with oil.
This is key to preventing adhesion.
Su Wei turned around and turned on the knob of the high-powered stove.
"Whoosh! Boom!"
The pressurized stove roared, and blue flames leaped up instantly, greedily licking the round-bottomed iron pot.
The iron pot heated up quickly, the bottom of the pot began to turn white, and blue smoke rose from it.
Su Wei took out a large bowl of pre-prepared ingredients from the cupboard: a handful of dried red chili pepper segments, a handful of Sichuan peppercorns, a large amount of garlic slices and ginger shreds, as well as local wild scallions cut into sections.
Those were Kodiak wild onions that he had collected earlier on the mountain.
The leaves are thinner, and the aroma is spicier and wilder than that of regular scallions.
He poured oil into the wok, and the hot oil drizzled down the sides, instantly creating a strong smoky aroma.
"Sizzle!"
The marinated deer heart was put into the pot, and a violent popping sound instantly filled the kitchen.
Water vapor collides with hot oil.
Su Wei exerted force with his wrist, and the heavy iron pot seemed weightless in his hands, flipping up and down.
flame!
Red flames shot up from the side of the pot, reaching a height of half a meter, instantly engulfing the ingredients inside and shooting straight to the roof.
This is stir-frying, the soul of Chinese cooking: wok hei (the smoky aroma imparted by a wok).
The surface of the deer heart must be sealed with high temperature within ten seconds to keep the inside tender.
If you're a second too slow, the meat will become tough; if you're a second too fast, it will be raw.
Su Wei's movements were so fast that they were just afterimages.
Stir in the wok, add cooking wine, and sprinkle in the seasonings.
The aroma of chili peppers and Sichuan peppercorns bursts forth in hot oil, mingling with the spiciness of wild onions and the meaty fragrance of venison, creating a highly aggressive flavor.
The aroma burst forth from the kitchen, completely overpowering the beef tallow smell of the hot pot, and forcefully penetrating everyone's nostrils.
Cough cough cough!
In the living room, Aruk, who was closest to the source, coughed from the choking fumes, but his nose was sniffing like a hunting dog, and his saliva was uncontrollably secreting.
"What is this? Is this the legendary wok hei (wok aroma)? Good heavens, I don't think I ate anything!"