In this era when the poorer and more glorious it is not easy to eat some meat, so you have to hide it.

Otherwise, if you do it properly, you will cause unnecessary trouble.

Reporting is not certain, but all kinds of comments behind the scenes are certainly indispensable, such as prodigal sons who don’t know how to live, etc.

Back at the Siheyuan, Zhao Shengli and the others had arrived and were chatting with Tong Mei in the house.

"You guys are very fast! I hurriedly got there, but I still left behind." Zhang Yan rejected Xiao Luobo's request to help him carry his bag and took it into the kitchen.

Tong Mei also followed her to the kitchen.

"Buy so much meat?" Tong Mei couldn't help but exclaimed as she looked at the beef and mutton that Zhang Yan took out.

"There are ten kilograms of mutton and five kilograms of beef in total.

We have a lot of people, plus the five of Xiao Zhao and the others, we are more than ten people. I am afraid that there will be less food." Zhang Yan said with a smile.

"You should buy cut mutton slices directly. We can't cut them out of the standard." Tong Mei said with a headache when she looked at the beef and mutton.

It's okay to let her cook, but it's a bit difficult for her to cut mutton and beef slices.

"I bought some tofu and bean sprouts, and you can wash some other vegetables, cabbage, potatoes, etc. I remember there are mushrooms, so I can also use water to make some.

Just leave the work of cutting mutton and beef slices to me.

Today I will let you see the sword skills of your man, a surgeon." Zhang Yan said with a smile.

"Okay, the relationship is good. I'll go back to the scene today." Tong Mei said with a smile, then turned around and went to the cellar to get cabbage, potatoes and other vegetables.

There is no necessary connection between surgeons and meat cutting techniques, and it does not mean that surgeons have good skills.

However, Zhang Yan's hands are stable and flexible enough, and his understanding of meat texture is not as good as the master of Donglaishun who specializes in cutting mutton slices, it is not much worse.

At least you can cut the mutton and beef into slices.

Although it cannot be as thin as Donglaishun, it can see the patterns of blue and white porcelain under the flesh clearly.

But it is not much different, just a little thicker than kraft paper, which is equivalent to the thickness of two sheets of kraft paper.

First light the heat, put the sheep bones into a large pot, add water, star anise and other ingredients and cook them, and then start cutting beef and mutton slices.

Zhang Yan was so tired that he cut ten kilograms of mutton and five kilograms of beef into slices in more than half an hour.

The beef and mutton were cut, and the water in the pot was almost boiled. Skim off the foam on it, leaving only the clear soup.
Chapter completed!