I'm not exactly sure how to translate tong shr ji (Melody?).
Anyway, we finally succeeded in roasting up a succulent, crispy skinned chicken. After several failures, we discovered that it can't be frozen first.The chicken is suspended in that iron vessel. We had to keep the fire going for ten to fifteen minutes, then gradually let it peter out until only the heat from the embers penetrates to the bone.
Thoughtful Anna decided to build a separate fire to feed the main one in case in went out.
It's not important that Joseph kept on borrowing flames from my fire to feed the helper fire. :)
There is something so satisfying about ripping meat off a bone.
I just had to add this one. One of our dogs Rhino, has perfected the art of begging. He places his paw firmly on the food possessor's knee and fixes his stare right at the morsel. Still as a statue.
By the way, anyone who is dealing with gluten intolerance - cubed, fried eggplant with salt and pepper is a delicious base for almost anything.