The pork belly itself has no bones, so after it is cleaned up, it is a lump of meat, and it is a lump of white and tender meat.

At this time, Ye Fei put the cleaned pork belly on the plate, and then looked at the pork belly at this time, it was as white and tender as a ball of snow, and there was no peculiar smell at all, and even Ye Fei even smelled a faint pine fragrance from the body of this pork belly.

"Nima, what the hell, the pork belly even smells of rosin?"

Ye Fei himself felt incredible, but when he thought of the origin of this pork belly, Ye Fei also understood why.

Because this pork belly is the pork belly of the rosin pig of the copper bell wild pine forest, what does the rosin pig eat? It is grown up eating pine nuts in the wild pine forest, and after the pine nuts are eaten into the stomach, they are digested and absorbed in the stomach, so it is not strange that the pork belly has a pine flavor in it, on the contrary, if there is no pine flavor Tao, it will be evil.

After cleaning up the pork belly, Ye Fei began to take other ingredients from the storage compartment.

Green onion and ginger, two flavor-removing accessories, are indispensable, followed by sugar, followed by ham.

When all the ingredients were taken out, Ye Fei directly started to make this delicacy.

First of all, Ye Fei took out two boiling water pots and put them on the two stoves, and then put the processed blue feather chicken and pork belly in the two pots respectively, and boiled them on the fire.

A pot of water for the blue-feathered chicken should be boiled, and a pot of water for the pork belly should be boiled until it is five or six percent hot, and the pork belly can be fished out.

It didn't take long for Ye Fei to take the two out of the two pots, then remove one boiling water pot, pour out the water in the other pot, replace it with cold water again, and directly put the blue feather chicken and pork belly together in this pot, and boiled it on a high fire.

When the water boiled again, Ye Fei carefully cleaned up the oil slick on the water surface with a small spoon, and boiled it for another five or six minutes to remove the oil slick again, then turned off the fire and fished out the two again.

After doing this, Ye Fei also removed the boiling water pot, and then changed the casserole, put the chicken and pork belly into the casserole, and then added cold water, cold water until the chicken and pork belly were just submerged, and began to boil over high heat, and when the water boiled, he began to reduce the heat and simmer over low heat.

At this time, the stew is called the first stew, and the first stew is not to stew the ingredients directly, but to stew them loosely.

After simmering for about fifteen minutes, Ye Fei put the ginger slices, ham slices and white sugar into it, and finally put an appropriate amount of refined salt.

After putting all these things away, Ye Fei directly covered the casserole and continued to stew.

This is called re-stew, also known as secondary stew, this stew is not only to stew the ingredients to stew rotten, but also to stew the flavor of these accessories into the ingredients, stew into the soup.

This time is a little longer, about twenty minutes.

When the time came, Ye Fei opened the lid of the casserole, and saw that the soup in the casserole was a milky white, with dots of clear oil on it.

It's just that Ye Fei didn't pay attention to these things, but fished the blue feather chicken out of the casserole and put it on another plate.

Immediately afterwards, everyone saw a magical scene - bone splitting!

I saw Ye Fei put his right hand into the mouth on the back of the chicken, and pounded it a few times, while his left hand kept kneading and kneading the outside of the chicken, and then his right hand pumped out, and then ...... Then everyone was dumbfounded.

Because they found that when Ye Fei's hand was taken out, he was still holding a skeleton in his hand, a skeleton that only the back was cracked and the other parts were intact!

And when Ye Fei was doing this, he didn't use other tools at all, only two hands.

"I'm rubbing, it's amazing, my Ye God, what's this trick called?"

"Lean, divide the muscles and bones, yes, yes, divide the muscles and bones, my God, the leaf god wants to go to heaven." ”

"Split the muscles and bones, your uncle's hand, Ye Shen, this is called smashing Huanglong's hand, don't you see that you stabbed it all at once?"

"Poof~~ Straight to the yellow dragon hand, good name, good name, it's so appropriate. ”

"Sister, I'm not curious about anything now, and I'm not curious about what hand Ye Shen used, I'm curious about how he got the finished chicken bones, it's too complete, right?"

"I know what's going on. ”

"Upstairs, do you see anything greasy?"

"Nonsense, can I, who is known as the fiery eyed little Tai Sui, be a waste of fame?"

"Nima, what the hell is going on? Tell me, what a sharp-eyed little old lady. ”

"Uh~~ Can't you see this?Ye Shen knows spells, don't you see that Ye Shen is reciting words in his mouth when he is pumping bones? I know a little bit of lip language, so I can know a little bit about what Ye Shen said, if I guess correctly, Ye Shen must be reciting the Great Compassion and Great Compassion Bone Splitting Sutra. ”

Everyone: "............"

"Roll the calves!"

Ye Fei didn't know that he had just dismantled the chicken bones, and he had invisibly created a "mastery" that smashed the Yellow Dragon's hand.

He put the chicken bones aside, and then looked at the chicken on the plate, without the support of the skeleton, like a deflated ball, lying directly on the plate.

Ye Fei took a medium-sized blue and white porcelain bowl from the side, directly picked up the chicken, and put it in the bowl, but when he put it, Ye Fei was very particular.

The chicken doesn't just throw it into the bowl, but puts the leg underneath with its back up, and then bends the neck with its head facing the center of the bowl.

After this step was done, Ye Fei took out the boiled pork belly, cut it into belly shreds with a quick knife, and then used these pork belly shreds on the other side of the big bowl to form the shape of a peony flower.

Plating, Ye Fei showed the audience once when he was making Taibai Chicken before, and that time was still a very exaggerated time, he used it to form it casually, and poured the finished Taibai Chicken into the plate with a bang, and the Taibai Chicken directly formed the shape of a phoenix in the plate, which almost scared many people in the live broadcast room at that time.

And this time the dish Ye Fei made was a special dish, and Ye Fei was very serious about putting on the shape, so it was even more beautiful than the last time.

I saw that the pork belly threads were skillfully intertwined and superimposed under Ye Fei's hands, and one by one peony petals slowly appeared under Ye Fei's hands, and finally, when Ye Fei withdrew his hand, in the bowl, a perfect peony flower was displayed in front of everyone.

The visual impact of this peony flower on the audience in the live broadcast room is not small, because many people have to stop breathing after seeing this peony flower again.

"Peony flower, I'll go, Ye Shen is kidding? Use a pork belly to make a peony flower?"

"Exploded, exploded, Lao Tzu is going to explode, do you want to play such an exaggerated game? This peony flower is made by hand, but why do I feel like it's real?"

"There are two peony flowers planted in my house, that's right, that's it, the peony flowers bloom like this, I rub it, Ye Shen is really wonderful, this flower is too realistic, right?"

"Meat peony, that's right, this is the meat peony, Lao Tzu has seen red peony, white peony, black peony, bean green peony, and even yellow peony, but ....... but this meat peony is really your sister's first time to see it." ”

"Hahaha, meat peony, Lao Tzu likes meat peony, this peony is really too vivid, too awesome. ”

"Ye Shen once again used his plating technique to let me witness what a miracle is, this is a miracle, a miracle created with pork belly. ”

"Ahem, everyone, the practical pork belly shredded peony will be used by many chefs, but to be able to have such a beautiful leaf god, I don't think there is one at all, it's really shocking, I feel like I'm watching a delicate and dazzling peony flower slowly bloom in front of my eyes. ”

"Upstairs, the word slowly blooming is so good!"

Not to mention this peony flower, everyone in the live broadcast room, Ye Fei was a little surprised after he put it out.

"It's quite like that. Ye Fei muttered in a low voice.

It's just that this dish is not done yet, and it has to be continued.

The blue feather chicken is deboned, the pork belly is shredded and arranged, the ham is sliced, and then placed in the center of the peony flower, like a bright red peony heart.

After doing this, Ye Fei picked up the casserole, and then gently poured the milk-white soup in the casserole into the bowl.

When the soup was about to submerge the ingredients, Ye Fei stopped, put the casserole aside, directly took a steamer, put it on the stove, added water to it, first boiled the water over high heat, then put the bowl in it, and began to simmer.

The simmering time was not long, and Ye Fei took about seven or eight minutes.

When the time was up, Ye Fei turned off the fire and turned on the steamer.

And as the steamer opened, a strong and crazy smell rushed out of the steamer......