While refining the oil, he began preparing tonight's main course—oil-sealed wolf tenderloin.
He took out the two pieces of deep red wolf tenderloin from his backpack, treating them as treasures; the surface of the meat was already slightly frozen and stiff.
Facing the camera, Lin Yu'an picked up the Hunting Knife, "Now, I will use the technique of oil sealing to tame this wild wolf meat, and you watching on the screen can try it too!"
He first cut the two tenderloins into evenly sized pieces, about five centimeters thick.
"The first step of oil sealing is actually 'marination.' In a French kitchen, a lot of salt, garlic, and herbs would be used to marinate for several hours to remove the gamy taste and enhance the flavor."
"I don't have those things here, but I have even better substitutes."
