The progress bar has reached 11 minutes and 50 seconds.
The core content has been fully edited.
Su Wei scrolled the mouse wheel to the end of the timeline.
The massive pet-related traffic generated by the trailers shouldn't be completely discarded; it can be used as a diversion at the end of the video.
He added a two-second black cross-dissolve transition at the end.
After the transition, the scene suddenly becomes warm and bright.
Those were footage shot from a fixed position inside the cabin.
The firelight from the fireplace illuminated the log walls.
A white porcelain plate sat on a wool carpet, containing several pieces of beef tenderloin, seared to a crisp at the edges and pinkish-brown inside.
The Cotton Candy darted into the frame with tiny steps.
It lowered its head, took a big bite of a piece of beef, its cheeks bulging as it ate with extreme concentration.
In the background, the only sounds are the crackling of burning firewood and the sound of a fox eating.
A line of small text slowly appeared at the bottom of the screen:
Hunting is for a better life.
This is the heartwarming ending to the entire hardcore documentary, and also the core theme of his role as the host of the Wilderness Channel.
Su Wei pressed Ctrl+S to save the project.
In the file name input box, he typed. "King of the North Slope: A True Account of Hunting a 450kg Brown Bear".
Click the "Export" button in the bottom right corner of the interface.
The computer's fan speed instantly spiked, producing a loud exhaust noise.
The CPU and GPU usage were immediately maxed out.
Five percent, ten percent, twenty percent.
The high-definition video, which lasts for twelve minutes, takes twenty-five minutes to render, according to the progress bar.
Su Wei leaned back in his chair and closed his eyes.
The index finger of his right hand tapped unconsciously on the edge of the table.
The computer speaker emitted a crisp "ding" sound.
Rendering complete.
Su Wei opened his eyes, opened his browser, and logged into the creator backend pages of YouTube and TikTok respectively.
Drag the MP4 file you just generated on your desktop into the upload box.
The cursor blinked in the title bar, and he copied the name of the video he had just watched into it.
The description reads, "A legitimate bounty mission. Kodiak Island, Alaska, solo tracking."
Enter the following tags consecutively in the tag bar: Kodiak #HardcoreHunting #WildernessSurvival #AnatomyAesthetics #ProfessionalHunter.
The progress bar has finished loading, and the green checkmark icon is now lit.
Without any hesitation, Su Wei pressed the blue "Publish" button.
The webpage refreshed, and the video status changed to "Published, Currently Being Promoted".
He didn't refresh the page to check the initial view count and comments.
Click the red "X" in the upper right corner of the mouse to close the browser, then click the Start menu and turn off the computer.
The monitor went black, and the workbench was plunged into darkness once more.
Su Wei stood up from the chair and stretched his arms upwards to ease the stiffness in his back.
The joint made two soft, cracking sounds.
Prolonged periods of intense focus and screen radiation consume a lot of energy.
A distinct feeling of emptiness came from my stomach.
I just watched the workers outside eat a big pot of stewed beef and potatoes, but he only tasted a few pieces of meat to test the flavor.
Su Wei turned around and walked towards the open kitchen.
Opening the refrigerator's crisper drawer, a blast of cold air hits you.
He took out a piece of brown bear meat that Laurent had given him for his experimental dish and placed it on a stainless steel cutting board.
He planned to slice some ginger and red chili peppers, stir-fry them quickly over high heat, and see if he could completely eliminate the remaining wild flavor in this way.
Cotton Candy had somehow slipped to the kitchen doorway, sat upright on the floor, and stared intently at the pieces of meat on the cutting board.
Su Wei reached out and grasped the handle of the kitchen knife.
Suddenly, the phone on the long table in the living room vibrated briefly.
The screen lit up, casting a small patch of cold white light in the dimly lit room.
A system notification from YouTube's backend hovers silently in the center of the lock screen.
Your video, "King of the North Slope: A Documentary of a 450kg Brown Bear Hunt," has been successfully published.
Chapter 169: One Million Views, Banquet Advance
Su Wei glanced at the system notification that the posting had been successful, but didn't open the backend.
My gaze returned to the piece of brown bear meat on the stainless steel cutting board.
He pulled his Alaska Harpoon Survival Knife from the knife rack, the blade slicing into the dark red chunks of meat.
The resistance is significantly greater than that of regular frozen beef brisket; the muscle fibers are coarse and firm.
Su Wei changed the angle of his strike, scraping the surface of the meat with the tip of his knife to remove the white connective tissue that affected the texture.
In my mind, the passive attribute of Cooking LV3 continuously provides the cutting angle.
Each downward press of the wrist precisely avoids entanglement of muscle fibers.
Following the grain, the roughly half-pound piece of meat was cut into even slices three millimeters thick.
Next, he took a piece of ginger, peeled and shredded it, and then grabbed a handful of dried red chilies, cutting them into small pieces with scissors.
Turn on the gas stove.
Blue flames shot out, burning the bottom of the cast iron pan.
The bottom of the pot heats up extremely quickly.
Su Wei used the tip of his knife to pick up a piece of pure white bear fat that had been refined earlier and threw it into the pot.
The grease melted rapidly, making a loud sizzling sound.
A few seconds later, white smoke rose.
Ginger shreds and chili pieces were thrown into hot oil, and the pungent aroma instantly filled the kitchen, hitting the nostrils.
The sliced meat was then added to the pot.
Su Wei picked up the pot handle, pulled it back sharply, and then tossed it upwards.
The bear meat tumbles in mid-air, evenly coating itself with scalding oil and spices.
He picked up the spatula and quickly stir-fried the meat. The originally dark red slices of meat quickly changed color, and a layer of slightly charred brown appeared on the surface.
Pour in a little light soy sauce, sprinkle with salt and a pinch of sugar.
Stir-fry evenly, then turn off the heat and plate.
Cotton Candy sat outside the kitchen sliding door, its fluffy tail sweeping across the floor.
Su Wei took a fresh beef tenderloin from the refrigerator, cut it into diced pieces without heating it, and put it into a shallow stainless steel dish with paw prints on it.
He carried the plate over and placed it on the edge of the carpet.
The Cotton Candy immediately moved forward, its pink tongue wrapping around the diced meat, its teeth tearing at the raw meat, making soft chewing sounds.
Su Wei carried the plate of stir-fried bear meat and sat down at the oak table.
He removed the towel covering the rice cooker and scooped out a bowl of white rice.
He picked up a piece of stir-fried bear meat and put it in his mouth.
The meat is firm with a very strong fibrous texture, requiring more chewing force.
However, the expected sourness and fishy smell were completely suppressed by the spiciness of ginger and chili.
High-temperature stir-frying gives the meat slices a smoky aroma, and with each chew, the juices seep out in your mouth, making the flavor much more robust than cheap beef.
After swallowing, a slight warming sensation rose in my stomach.
A line of text pops up on the edge of the retina panel.
[ Simple Dietary Supplementation trigger: Slight heat buildup. The body's cold resistance is slightly enhanced over the next two hours.]
Su Wei ignored the prompt.
Within ten minutes, a plate of stir-fried bear meat and two bowls of rice were completely devoured.