Chapter 173

Yan Kexing ladled out a small bowl and let Shi Wen taste it.

The pigeon soup is clear, sweet, and delicious, with a very unique flavor.

After Shi Wen it, I feel warm all over.

It seems pigeon soup is quite nourishing.

As he was drinking his soup, the dogs outside barked at him, as if accusing him of being disloyal for drinking the soup all by himself.

Shi Wen quickly said, "I'll just taste it to see if it's cooked enough. Everyone else will get some soon, don't rush."

An Wa: "Woof woof!"

Yan Kexing heard the noise inside and came out to take a look. An Wa immediately fell silent.

Shi Wen its cowardly appearance, Shi Wen muttered, "It bullies the weak and fears the strong."

An Wa: "Woof woof!" Meaning, if you're not a coward, then go for it!

Yan Kexing began preparing to fry the pigeons.

Instead of using ordinary oil, he specially took out a jar of mutton and pork fat that had been rendered earlier from the cabinet.

His mutton fat has been stored for almost half a year, and the fat inside is still white and delicate, with a balanced and mellow aroma and umami flavor, without the fishy smell unique to pork.

Shi Wen, "Now I can see that you really like these pigeons; you even went out of your way to get the oil."

Yan Kexing heated the oil. "Frying pigeon requires special lard. The recipe says that only pigeon fried in lard has an exceptionally delicious flavor; ordinary oil doesn't have that taste. Moreover, this oil is the fastest way to fry the pigeon, preserving its juices to the maximum extent, achieving a crispy outside and tender inside."

Shi Wen, "That sounds really sophisticated."

"Good ingredients have all sorts of intricacies; only ordinary ingredients are treated carelessly." Yan Kexing chuckled. "Move aside a bit, don't get splashed with oil."

Shi Wen stood a little further away, but didn't leave the kitchen.

Listening to Yan Kexing talk about the various mysteries of ingredients was also very interesting; Shi Wen couldn't take her eyes off him.

Chapter 173

As Yan Kexing cooked, wisps of aroma wafted out.

All the little creatures in the Shi Wen family ran outside, including the two horses and the two brown cows—they don't usually eat much meat, but they couldn't resist the rich aroma of meat and were all lying outside waiting for their meal.

Shi Wen that their eyes seemed to be bulging with green light, I quickly started another pot to cook various meats and vegetables that had been prepared in advance, and prepared these dishes.

Yan Kexing was still soaking and frying pigeons.

The high temperature instantly evaporates the moisture on the pigeon's surface while locking in the juices inside. The rich aroma is half locked inside the pigeon and half wafts out.

Shi Wen when I'm cooking for the little ones, I just can't stand it; I'm starving, and my insides are practically rebelling.

It's a pity that the fried pigeons can't be taken out beforehand to taste, otherwise he really wanted to try them.

The process of frying pigeons is not long, taking less than ten minutes.

Shi Wen, this period of time felt exceptionally long.

After all the pigeons were fried, Yan Kexing, wearing special dirt-proof and heat-resistant gloves, took them out and chopped them into pieces.

The fried pigeons are golden reddish-brown and look incredibly tempting as they sit on a special cutting board for cooked food, steaming slightly.

Yan Kexing swiftly chopped the fried pigeon into pieces.

The pigeon's skin was so crispy, almost like a translucent sugar shell. When you cut into it, the skin cracked, revealing the juicy meat inside.

The steam carrying a rich aroma wafted out, making the little ones waiting outside even more excited.

Yan Kexing quickly chopped up all the pigeons for the little ones, glanced at them outside, and said to Shi Wen, "You can start dividing them now."

Shi Wen then took out the little ones' rice and pigeon meat, first dividing the rice into portions, and then using chopsticks to divide the pigeon meat into three pieces for each little one.

The little ones were eagerly waiting to eat meat.

Fu Wa and a few other dogs were drooling. Shi Wen, Shi Wen this, ordered, "Eat."

Upon hearing Shi Wen's permission, the little ones immediately buried their heads in their food bowls and began to eat heartily.

Shi Wen how happily they were eating, I quickly went back to find Yan Kexing.

He was hungry too.

Shi Wen managing to get rid of the little ones, Gong Jiang and the other two came over again.

They lined up outside, just like the little ones before them.

Shi Wen so crowded that it was impossible to squeeze in.

He was about to say, "You're all here, has the food been taken out yet?"

Before he could even open his mouth and speak, Lin Chengqian seemed to know what he was thinking. He grinned at him, revealing a set of bright white teeth, and then pointed with his finger, indicating that everything was ready and they were just waiting for the pigeon.

Yan Kexing was quick as well; he chopped up the five pigeons they were going to eat in no time.

Yan Kexing: "Take it out."

Gong Jiang and Lin Chengqian immediately took the dishes out, while Yan Kexing took out another dish of pre-prepared tomato sauce.

Everyone was already craving the rich aroma, and when the meal was finally served, they sat down at the table and the first thing they picked up with their chopsticks was the roast pigeon.

The roasted pigeon was still quite hot; when eating it, Shi Wen and even feel that it was burning your mouth.

However, this relatively hot state perfectly preserved the pigeon's juices and aroma. He took a small bite and felt the crispy skin and tender interior collide perfectly, followed by layers of rich juices and the unique aroma of frying.

Shi Wen couldn't even describe the feeling; he only felt that his mouth was full of meat, and when he bit into it, his mouth was filled with delicious meat juice.

Their pigeons truly achieved the effect of thin skin, tender meat, fresh taste, and fragrant bones.

Shi Wen had eaten so much meat, but this was the first time he had ever tasted meat that was so delicious.

Shi Wen couldn't help but say to Yan Kexing, "This pigeon is so delicious! How can it be so fragrant? It's both fragrant and tender."