In the assessment area, Wang Ming cleaned the oil in the pot, and the empty pot rotated slightly on the flame to make it evenly heated, and then poured a part of the egg liquid into the pot, slowly rotating, the egg liquid solidified when heated, and formed a thin round egg skin with the bottom of the pot as the center.

Fill the bottom oil into the pot, fry it into black under the big ingredients, after taking it out, the green onion, ginger, garlic and the cut red pepper segment are put into the pot and stir-fried, and then the bean paste is added for stir-frying, and after the fragrance bursts out, add cooking wine, soy sauce, vinegar, sugar, as well as refined salt and chicken essence, and finally put in a little pepper and white wine, pour an appropriate amount of water into the boil, put the fried sea bass in, and boil over low heat.

After doing this, Wang Ming paused slightly, after washing his hands, the egg skin was spread out, and the duck breast silk fried into Beijing sauce flavor on the side was clamped up with chopsticks, and after being put into the egg skin, it was evenly separated into a small long strip, and then put in the shredded green onion and coriander, grasped the bottom position and gently rolled it up, folded it on both sides, and after covering it in the roll, it became the shape of a cylinder.

After making the raw embryo of the crispy duck shredded roll, Wang Ming breathed a sigh of relief, turned around and walked to the wok, looking at the slightly reddish fish juice churning in the pot, a fresh and spicy taste, mixed with the unique fragrance of sea bass, made Wang Ming groan, after the corner of his mouth lifted a trace of arc, the spoon in his hand stretched out to the pot, and then put it to his mouth and tasted it gently.

"It seems to be a little lighter."

Wang Ming groaned in his heart, but he didn't add any more seasonings, there was still a lot of fish juice, and with the boiling, when it was boiled and concentrated, the taste would be slightly heavier than before, so after tasting it, Wang Ming turned the flame down again, making the rhythm of the churning fish juice slow down.

"Simmering over low heat can make it more flavorful."

Wang Ming thought so in his heart, and immediately looked at the white radish in the vessel, walked over, and when he reached out to pick it up, he gently pinched it with his fingers, feeling that the flesh on the inner surface had become a little soft, and then nodded.

"Let's just use it to make a fishing net."

Wang Ming's voice fell, stretched out his hand and turned the No. 2 mulberry knife on the side, and used the knife method to completely knock down the skin of the white radish, after cultivating it into a cylindrical shape of uniform thickness, he groaned slightly, and the mulberry knife in his hand was changed to a push-pull knife, the blade was facing down, starting from the edge, each knife fell, and evenly stayed at a position less than five millimeters close to the heart of the radish, and after each knife fell, it would turn the white radish in his hand, in Wang Ming's eyes, the white radish had already become a rectangle, falling together, when turning, Pausing at exactly a quarter of the circle, it is less than two millimeters wide from the point where the knife was slashed.

"Huh?"

Lu Tianfeng, who had been paying attention to Wang Ming's actions, frowned slightly at this time, because of the slightly farther distance, he could only see that it was a piece of white radish for the material made by Wang Ming when he lowered his head, but the specific situation was not clear.

In the entire assessment venue, except for Wang Ming, who bowed his head, most of the people were carefully carving with the carving knife they carried when dealing with the pan head required for white radish, and there were also some sad faces, obviously stumped by the seemingly easy pan.

Lu Tianfeng raised his head with some doubts, he still couldn't see the movements in Wang Ming's hand clearly, but he faintly felt that the technique of grabbing the knife was a little familiar, and then, his brows furrowed slightly, and he stood up from the invigilator seat.

As for his actions, several people around looked at each other, looking at each other, with a faint wry smile on their faces, and watched Lu Tianfeng enter the assessment area and walk slowly towards it.

"I don't know which guy is going to be unlucky"

"As soon as this nerve is shot, which time is not a chicken flying and a dog jumping, look at it, we can't intervene."

"I really don't know what I think above, why did I arrange for him to do the director exam?"

While a few people whispered in a low voice, Lu Tianfeng had already come to Wang Ming's approach, and his brows were furrowed, which made several people in the invigilator seat also startled, and they all sweated for Wang Ming.

"It's him."

And when everyone on the invigilator seat looked at him, Wang Ming still didn't notice this, and even Lu Tianfeng, who had to stand not far from him, didn't notice that Wang Ming's expression was serious at this moment, and as the movements of his hands became skilled, the speed was getting faster and faster, after dropping the last flower knife, he took a light breath, reached out to touch the sweat beads on his forehead, and pressed the radish that was already densely covered with knife prints in his hand into the palm of his left hand. With a slight push and pull, the slice knife technique was unleashed.

"Fishing net flower knife, Lao Chuanlu's knife holding technique, hehe, it's getting more and more interesting."

Lu Tianfeng stood not far behind Wang Ming, as he approached, the flower knife in Wang Ming's hand was also recognized by him at a glance, but when he was surprised, during the fifth-level assessment, the little guy in front of him personally admitted that his master was from Li Long of Yufu Building, and for Li Long, Lu Tianfeng was also no stranger, and even had contact at the beginning, but he didn't think that the knife-holding technique of Dengyinglou, which is also the inheritance of Lu cuisine, can be similar to the knife technique of the old Sichuan Lu Hotel on behalf of Lu cuisine, and therefore, After seeing Wang Ming's methods, he also had doubts in his heart, but more of it was a faint sense of excitement.

Wang Ming concentrated, with the unfolding of the knife technique in his hand, the radish that had been hit with the knife in his hand was also slipped into a thin and uniform rectangular slice by him, but it was not expanded, with the knife closed, Wang Ming once again gently smeared it with refined salt, and then washed off the salt on the surface of the radish with clean water, before putting it into the saucer, when it slowly bounced open, gently pulled on both sides, and suddenly, a vivid fishing net appeared in the saucer.

Turning around to see that the sea bass in the pot was ripe, and the soup was also slightly viscous, Wang Ming got up, fished out the sea bass in it, and after controlling the juice, he picked up the green onions, ginger, garlic and ingredients on it, and put it into the fishing net.

The wok is on fire, as the flame rises, the soup in it also rolls over, Wang Ming tasted the taste after adding a little white sugar and green and red pepper rice, feeling the fragrance of the fresh and spicy backfill in his mouth, Wang Ming smiled at the corner of his mouth, and the hand spoon in his hand kept stirring the soup until there was a little caramel taste, and at this time, the color of the soup in the pot had become a little deeper.

After carefully pouring the soup with a little caramel smell in the sweet and spicy fragrance, Wang Ming gently poured some of the red oil on the side, and suddenly, on the white fishing net, a color was slightly dark, but there was a little red oil at the bottom, and the surface of the soup was bright and fragrant, giving people a strong sense of appetite.

After doing this, Wang Ming quickly brushed the pot, injected the bottom oil, as the oil temperature rose, the raw embryo of the duck silk roll was also put into the pot by him, and when it was fried until golden brown, he took out the oil slightly, put it on the pier, changed it into a diamond-shaped block, and then placed it around the round plate, and finally put the cut green and red pepper mixed with the filaments of coriander in the middle, and then took a breath.

"It took twenty-one minutes and nine seconds."