Even if you have done the pretreatment, in order to make the taste of the "bear's paw" more soft and tender, it still takes at least an hour to simmer over low heat.

Boiling with honey is an important step in the traditional practice of cooking bear's paws, and there is even a saying that bear's paws will not rot without honey.

It is said that it is because of a unique protease contained in honey that dissolves the fascia in the bear's paw faster, but no one has confirmed it.

Taking advantage of the time of stewing, Ou Zhaofeng and others wanted to make other dishes of the Longmen Banquet.

The so-called nine and ten pieces refer to ten dishes, including the main dish bear's paw.

Originally, it was used to fill millet and livestock during harvest and celebrations, begging for good weather and a good harvest.

On these days, people also gather to make feasts and treat themselves with delicious food, and Gui has gradually evolved into a synonym for people's feasts.

In ancient times, the sacrifice was usually auspicious to double, as often said, "two Gui", "four Gui", "Eight Gui", the most common banquet of ordinary people is Bagui, which is commonly known as the eight big bowls, or eight large pieces.

As for the "12 Gui", "24 Gui", and even the 100 and 8 large banquets such as the Manchu and Han Dynasty full seats, they were all expanded later.

The term "Nine Gates" is uncommon, and only the Guangdong region uses this expression, which is usually called "Nine Great Directions", which is used to describe a sumptuous feast.

The predecessor of the Longmen Banquet was an officialdom dish in the Jiangnan region, which was usually used to celebrate the promotion of officials and welcome the inspection of the Qin mission, and was later integrated into the Manchu and Han banquets.

There is more than one way to make the Longmen banquet, and according to the different materials, there are also several templates such as "delicacies of the mountains and seas", "treasures of heaven and earth", "birds and beasts", "birds and flowers".

This time, Manhanlou chose the "full belly pearl" set of dishes, mainly two kinds of pork and chicken, with a total of five dishes and four soups.

Among the five dishes are pork belly wrapped chicken, crab stuffed with orange, hibiscus egg, braised grouper liver and Shih Tzu milk.

The soup includes duck tongue soup, chicken gizzard and bamboo shoot soup, pork brain soup and Wensi tofu soup.

Together with the main dish bear's paw, there are ten dishes in total.

The main point of this table of "full belly pearls" dragon gate banquet is that all the ingredients are taken from the inside of the ingredients themselves, and the only two non-offal ingredients - whole chicken and tofu, the former is also stuffed into the pork belly, and the latter is cut into thin strips, which corresponds to the "full belly of pearls" agreed with the "full belly of pearls", which is not an off-topic.

However, this table of dishes is inferior in the Longmen banquet, there are no rare ingredients, and the only precious Shih Tzu milk is also used for breeding goods.

But Ou Zhaofeng still resolutely chose this set of dishes.

This is not only because of Fernan's persuasion, but also because Ou Zhaofeng believes that cooking skills are more of a test of the chef's understanding of the ingredients.

The chef knows more about pigs than any other animal, and he knows more about chickens than any other kind of bird.

Rare ingredients certainly have their own particularities, but for chefs, making ordinary ingredients is definitely a more convenient choice.

Ou Zhaofeng didn't do anything, his main focus was on the main dish of the bear's paw.

Unlike Huang Rong, because the bear's paws in Manhanlou were pressed and patched together with ordinary ingredients, he needed to pay extra attention to the heat, which was very draining.

Liao Jie is taking Jiahui, Zhao Gangsheng and others to help the chef make other Jiugui dishes.

He took a knife, opened the fresh chicken from under his armpit, and took out the whole skeleton after dividing it by two.

Then, he cut off the chicken head, neck, chicken feet, chicken buttocks and other leftovers, leaving only the whole chicken. Then put the fried white peppercorns in a cloth bag, and stuff them into the chicken belly together with green onion ginger, astragalus, codonopsis, red dates, longan, wolfberry and other ingredients, hold up the chicken belly, and then stuff it into the washed pork belly.

Tie the pork belly tightly with string, Liao Jie stuffed it into a large casserole, and then poured in the boiled old hen soup until it was not over the pork belly.

He then brought the casserole to the stove, sealed the mouth of the casserole with a piece of wet rice paper, and boiled over the fire.

Although the method of deboning is used, and the old hen soup is boiled to save the process time as much as possible, this pot of pork belly and chicken also needs an hour to be hot enough.

Zhao Gangsheng was cleaning the duck tongue, chicken gizzard and pig brain, while Jiahui was busy taking out the grouper liver that had been soaked in the wood flower water for half a day, putting it in a soup pot and stewing it with the grouper.

Liao Jie freed his hand and began to process Shih Tzu milk.

The so-called Shih Tzu milk is the white of the puffer fish, that is, the essence of the fish.

Puffer fish is highly toxic, and the toxins are mainly found in the ovaries, liver, blood, skin, etc., while the sperm nest is non-toxic.

But only if it is cleaned.

Liao Jie is not worried about letting anyone help, and he must deal with it himself.

After he carefully killed the pufferfish, he took out the fish white, put it in the water, and carefully removed the blood around the fish white, not daring to miss anything.

Although the toxins of farmed puffer fish are much lower than those of wild puffer fish, he does not dare to slack off.

After removing the blood, he used fine salt and alum to scrub off the mucus on the surface of the fish, rinsed it with water repeatedly, and then changed the water to soak.

This alone took him nearly half an hour.

Manhanlou is busy here, and Huang Rong is not idle.

Putting the bear's paw in the pot to slowly absorb the sturgeon soup, he began to prepare his own dragon gate feast.

This time, he chose the top table in the Longmen banquet, and the half seat of seafood in the "delicacies of the mountains and seas".

Top-class dishes such as "delicacies from the mountains and seas" are generally between "eighteen and twenty-four".

However, because the time for this competition was limited and not enough to produce the whole seat, Huang Rong chose half a seat of seafood as the entry for the competition.

The half-table of seafood also has five dishes and four soups.

His five dishes are braised pork tendon with sea cucumber, braised pearl cabbage with abalone, monk prawns, osmanthus fish sticks, and simmered ham with fish maw.

The soup is made with shredded razor clams, mussel and shrimp roe soup, shark fin and crab soup and shark skin chicken soup.

He made a large transparent aquarium behind him, which was filled with all kinds of fish, shrimp and crabs he needed.

The ingredients he used have also been soaked in advance, and the rest only needs to be simmered on the spot.

Unlike Man Hanlou, he didn't bring a cook, and his subordinates only helped him prepare the ingredients and put them in a position that he could easily take, and all his ingredients were handled by himself.

But even so, his pace is not slow at all.

There are four pots on the stove in front of him, each with a different dish burning, and he puts various ingredients into different pots, sometimes stir-frying, sometimes adjusting the heat, looking orderly, busy but not chaotic.

Seeing his hand, even Fei Nan couldn't help but nod approvingly.

Not to mention anything else, it is absolutely enough to sell fried rice and fried noodles at the entrance of the university.