Back in the 1980s, hiking in the mountains was also a way of life

Chapter 835 Big Brain and Sesame Salt

It is said to be pickled, but in fact it is just cutting many small cuts on the body of the wild boar, and then evenly spreading a mixture of soybean paste, chili powder, chopped wild onions and chopped wild garlic on the pig.

And when applying it, you should also press it a little to allow the pork to absorb the flavors of the four seasonings as much as possible.

The mountain onion used by Wang An is also called wild onion, and is also called sand onion in other places.

To put it simply, this thing is actually a kind of onion, and it looks similar to domestic onions, but it is thinner overall and the color of the onion leaves is darker.

Moreover, in these mountains, wild onions can be seen everywhere. Wang An just picked several of them in front of the cellar.

It's just that wild onions are delicious when used as chopped green onions or as pickles in stir-fried dishes, but if you eat them with sauce, the taste is really not that good.

Because this thing is not only very spicy, but also a bit bitter and astringent.

Anyway, while some green onions are eaten with sauce, almost no one uses wild onions for dipping in sauce.

As for wild garlic, it is also called small-root garlic and bitter garlic.

However, local people just call it "big brain" or "big forehead".

Big brain melon is quite popular in the local area. It is delicious whether eaten with sauce or used to pickle pickles.

This thing is just like mountain onion, and can be seen everywhere in the mountains.

Moreover, in this season, this thing is present on the dining table of almost every household for every meal.

I have to say that when Wang An was marinating the little wild boar, adding wild onions and big melons was like injecting soul into the roast suckling pig. The smell came out all at once, instantly elevating the roast suckling pig to more than one level.

Mainly compared to the onions and garlic grown at home, the taste of wild onions and wild garlic will be stronger and more unique. Finally, use soybean paste to neutralize it. The aroma of this simple seasoning alone is already very pleasant.

Of course, this kind of condiment is actually a very famous side dish in the local area, which is "mixed chili peppers".

The method is also quite simple, that is, mix dried chili peppers, garlic and green onions in a ratio of 5:2:3, and cut them all into dumpling fillings.

Finally, mix them evenly with a thinner paste and you're done.

If there is MSG, add a little bit and it will taste better.

This is no exaggeration. The side dish of "mixed peppers" is simply an all-round dish. It can be dipped in dumplings, mixed with noodles, mixed with rice, sandwiched in steamed buns, rolled in pancakes, etc. It is all delicious.

In this way, after Wang An tanned the little wild boar with these only four seasonings, he completely wrapped the meat with soybean paste, and the whole pickling work was completed.

Finally, Wang An cut a few sticks, stretched the little wild boar into pieces, fixed it in front of the fire and started roasting it.

In fact, when roasting suckling pig at this stage, some oil should be brushed on the wild boar, but the conditions do not allow it, so this is the only way.

Soon, the very special aroma of the roast suckling pig wafted out.

The main aroma of this flavor is the aroma of meat and roasted soybean paste, but it is also mixed with the aroma of milk and the aroma of onions, garlic and chilies.

Even though Wang An was not hungry now, he couldn't help swallowing his saliva after smelling the fragrance.

It has to be said that Wang An had eaten a lot of roast suckling pig in his previous life, and they were the kind with very complete seasonings and very professional cooking techniques.

But now Wang An suddenly discovered that this original approach is actually better.

At least the aroma I smell now is incomparable to that of professional roasted suckling pig.

To borrow a phrase from later generations, it would be "high-end ingredients do not require complicated cooking methods." In order to cook the suckling pig more quickly, Wang An thought about it and then divided the fire into two.

In this way, there are fire piles on both sides of the roasted suckling pig, so it does not need to be turned over and the heat is also quite even.

Just as Wang An was staring at the roasted suckling pig and analyzing when he could have a bite to taste the saltiness, Wang Li came back on horseback.

Before he dismounted, he heard Wang Li shouting:

"Brother, this smells too good, doesn't it? How can it be ripe? Oh my God, this is the first time I have smelled such a sweet fragrance in my life."

Wang An looked at his watch, then said with a smile:

"It's only been baked for less than half an hour. It will probably be done in half an hour at the earliest."

In fact, wild boar meat is relatively tender and therefore very easy to cook.

It’s just that because the roasted suckling pig is roasted as a whole, the bones and meat are relatively thick, so the speed is naturally not fast.

After Wang An finished speaking, Wang Li said with a bitter face:

"One and a half more? Oh my god, this smell is too tempting. It makes me drool."

Ignoring Wang Li's complaints, Wang An said with a smile:

"Have you brought everything you were asked to bring? Mainly wine and sesame seeds."

The reason why garlic was not mentioned was because Wang An felt that garlic could be replaced by big melon.

After Wang An finished speaking, Wang Li said:
"I brought it, I brought the garlic too. Oh, by the way, Fourth Brother, what do you want the sesame seeds for? Do you need to put sesame seeds on barbecue? It won't stick even if you put them in now."

When saying the last sentence, Wang Li pointed to the roasted suckling pig whose surface had been roasted dry.

Wang An did not answer Wang Li's question, but pointed at the small iron pot and said:
"Go get some sesame salt so we can dip the meat in it."

Sesame salt is actually the product of frying sesame seeds, then crushing them, adding salty powder and mixing them evenly.

This thing is very fragrant, you can smell it and it can be eaten dry or mixed with rice. But using it as a dipping sauce is actually a bit too luxurious.

The main thing is that sesame has never been cheap since ancient times.

In fact, sesame is the raw material for pressing sesame oil, and the residue after pressing sesame oil is the well-known sesame paste.

Wang Li was stunned when he heard this, and asked in surprise:
"Do you want to eat the meat with sesame salt?"

It was obvious that Wang Li had never eaten like this before, and had never even heard of it.

Wang An nodded with a smile and said:

"Yes, you have to dip it in meat. You'll know when you eat it. It's delicious, hahahahaha."

Wang Li had no doubt about this point, mainly because sesame salt itself is delicious. If it is put on barbecue, it would be the so-called "powerful combination".

In this way, according to Wang An's instructions, Wang Li also started to get busy.

It didn't take much time to fry the sesame salt, so in less than 20 minutes, Wang Li had fried the hot sesame salt.

Thanks to “The Emperor of the Big Empire” for the reward, thank you, thank you very much!
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(End of this chapter)