The next day, Mo Shan left the house, and when he returned in the evening, he was carrying a large parcel filled with wild buffalo meat.
"I went to see Old Zhao; he still had plenty left. No one was buying the meat, and he couldn't eat it all, so I brought it all back," he said.
Liu Ruhua then soaked the meat to remove the blood, after which she added some spicy and aromatic seasonings to marinate it.
These seasonings were picked by Liu Ruhua from the mountains and dried by herself. The drying technique was learned from a neighboring auntie, a practice common among Loose Cultivator families in Tongxian City, only, Liu Ruhua's had a better aroma.
