Because the pork knuckle needs a transition of cold water, the soaking time of cold water needs half an hour of cooling. Immediately after www.biquge.info pen "Fun" pavilion, Lan Fei'er cleaned the pot with boiled pig's ears, then picked up the chicken that Bei Cao had just brought in, wiped three of the clean chickens inside and out with salt, and directly placed them aside to marinate: "Shell, if you want to watch the time of this chicken, tell me in about half a moment." "When Bei Ke remembers, his memory is the best of the three. Lan Fei'er gave her this task, and it couldn't be better.

The duck on the tiger stove had enough time at this time, Lan Fei'er unhurriedly lifted the lid of the thick duck flavor, and slowly poured the sauce she specially prepared on the surface of all the ducks, so that the duck tasted evenly, she added the green onions, turned the duck over before covering, and let the waves cook again over low heat.

She then took out the minced meat and the tofu cut into square pieces, and began to add minced meat to the tofu with chopsticks.

Bei Ke said in surprise with his eyes full of sparks: "Sister Fei'er, what is this called? It seems to be very funny." Haha......"

Lan Fei'er smiled, then lifted her lips and said, "Well, our hometown calls it stuffed tofu, a very delicious and famous dish." "One of China's eight famous dishes. When it comes to stuffed tofu, she is proud because she is Cantonese, and stuffed tofu is Cantonese cuisine.

Hailang picked up the cold melon that had been washed into a circle, put it in front of his eyes, and made a clown: "Sister Fei'er, then, what about this!"

"Stuffed, cold melon. "Yes, cold melon is not only on fire but also women eat more beauty, I don't know why, Lan Fei'er doesn't like bitter things, but she likes to eat cold melon, no matter how bitter cold melon is, she also likes to eat, maybe this is what she likes: "I like to eat it very much." ”

Bei Ke looked at the red star beside him, washed his hands curiously, and smiled: "Oh! Sister Fei'er, I'll do it too!, okay?"

"Well, it's okay, it's okay, you don't need to get this tofu, it's easy for you to break the tofu with your raw hands. You come and get bitter melon, I'll teach you. As soon as the words fell, Lan Fei'er taught Bei Ke to make a stuffed bitter gourd. The skilled Lan Fei'er took half a cup of tea to finish the three bowls of stuffed tofu.

Immediately after, Lan Fei'er took the pig's knuckle out of the cold water and cut it into small pieces. Add the ginger slices, then add the rice wine. After about a breath, Lan Fei'er mixed all the pork knuckles into the rice wine, and this time she put them in the pot of her washed right ear to boil them again. Add seasoned salt and bring to a boil over high heat.

When Lan Fei'er lifted the lid of the tiger stove, the various fragrances of the whole kitchen were immediately submerged by the fragrant duck meat, which caused the kitchen to resound with a burst of admiration but regret for Lan Fei'er's cooking skills.

Lan Fei'er made all kinds of reciprocal discussions when she decided to give up clearing her grievances, so she pretended not to hear anything, and directly clamped all the ducks on the cleaned wooden basin with an iron clamp, and then let the waves come aside, and she quickly took out the sauce from the pot and cleaned the bottom of the pot, and then added some water. I started pre-cooking the next dish.

This time, she was going to start preparing the famous Wenchang chicken, her fat little hands evenly smeared a layer of salt in the chest cavity of the three Wenchang chickens and the chickens, pushed it slightly, and then put the whole Wenchang chicken into the tiger stove with water, and then let the waves cook on high heat.