The familiar voice suddenly sounded from behind Wang Ming, which made Wang Ming's heart suddenly shake, and at the same time, he turned around almost reflexively, looking at the head chef who appeared behind him at some point, and his heart was beating wildly, and he couldn't help but let out a long breath.

"Master Li is early."

Wang Ming's heart was pounding, and when he looked at the familiar face in front of him at this time, he opened his mouth to say hello, but there was a modest smile on his face, Wang Ming didn't know anything about when Li Long would be behind him, at this time he looked at Li Long's admiring gaze, lowered his head and slowly calmed down.

"Scared you?"

Wang Ming's reaction was also beyond Li Long's expectations, and thinking of the young man's focused expression when he came quietly, he was also a little embarrassed at this time, only to see that Wang Ming was able to do it alone for the first time, and he removed all the bone spurs of the fish head.

Maybe others can't tell the difference, but Li Long understands in his heart that there seems to be little difference between tarpon and silver carp, but in terms of fish head bone, silver carp is flatter than the head of silver carp, and the difficulty of removing it will be much greater, but despite this, Wang Ming still completed it here, and the last two processes that many people dare not touch have also been completed completely, and therefore, Li Long, who was in the midst of whole-body observation, couldn't help but praise after Wang Ming finished the bone removal.

"It's fine."

Wang Ming here, at this time, relieved himself, and when he opened his mouth to speak, Li Long also nodded.

"After entering the kitchen in such a short time, you can practice knife skills to this point, you kid, you are a talent."

Li Long's face was full of smiles, for the slightly shy young man in front of him, the more he looked at it, the more he liked it, in his opinion, Wang Ming's understanding and progress of the chef's industry, even he was a little smacked, at this time when the words fell, he raised his hand and looked at the time.

"It's time to go to work, you hurry up and prepare the materials, and you will rest here at Duntou today, so you will replace it for a day."

Li Long's voice fell, patted Wang Ming's shoulder, and then walked out of the kitchen.

Wang Ming looked at the back of the kitchen door that gradually disappeared a little dumbfounded, in the past, when resting, the second pier would temporarily replace Wang Wendong's position here, like him, the tail pier is not qualified at all, and there is no chance to replace it, but now Li Long is here, but it is to give him the opportunity to exercise, so that when Wang Ming slowly came back to his senses, the corners of his mouth couldn't help but raise a smile.

Wang Ming retracted his mind, after the bits and pieces of his hands were dealt with, he buried himself in preparing for his work here, and after a while, there were employees in the kitchen inland one after another, for Wang Ming, who was working hard, it was commonplace at this time, and after saying hello, they returned to their posts to start preparing.

And with the kitchen staff in place one after another, Wang Ming here, when the last meat was processed, it was already ten o'clock, looking at the meat that had been processed by the knife skills, Wang Ming here, when he breathed a sigh of relief, he quickly soaked the cut beef slices in water and put in an appropriate amount of baking powder, so as to more thoroughly deal with the blood components contained in the beef, and then set his eyes on the rest of the meat.

"Shredded meat, sliced meat, diced chicken, lamb, small ribs......"

Unable to eat breakfast, Wang Ming looked at the meat that had been changed in front of him, in the past, these things, in addition to beef and mutton and small chops, would be marinated in advance, such as shredded meat slices and diced chicken, etc., would be directly grabbed when the side dishes were served, and simple starching was carried out by beating the lotus.

The so-called sizing is to use eggs and starch to form a layer of light paste, the operation method is simple and crude, the egg is stirred evenly into an appropriate amount, and then stirred evenly, and then added starch to grab, so that the thin layer will be evenly hung on the meat, so when the oil is over, the meat in it is fresh and tender.

As for the pickling techniques and ingredients, when Wang Wendong operates on weekdays, even if he has a trace of guarding against Wang Ming, Wang Ming can still see some of them here, and at this time, based on the dusty memories in his mind, a look of eagerness appeared on his face.

Pour the cut small chops into the basin, Wang Ming slightly jerky from the stove began to mix pickled seasonings, light soy sauce, cooking wine, oil consumption, pork rib sauce, corn starch, at this time Wang Ming poured out a part of everything, stirred into a slightly thin paste, and then poured a small amount of water, added to the ribs, both hands as if playing Tai Chi, slowly stirred on both sides.

The marinating of the small ribs is undoubtedly simpler, therefore, after stirring evenly, the ribs gradually absorb the water in the seasoning paste, which puts the marinated small ribs into the crisper box, which is thinly sealed with oil, and looks at the mutton on the side.

The marinating of beef and mutton is undoubtedly more complicated in the process, because of the roughness of the internal fibers, when cooking, because of the short time, it is impossible to completely destroy the fiber tissue in it, and the dishes of beef and mutton are not easy to chew, so before cooking, some tender meat powder will be added.

Tender meat powder, also known as extra tender, is rich in tissue components, which can effectively destroy the internal fibers of meat products, and this kind of condiment, because of its overbearing effect, can only be added in small amounts, with a certain technique, so that it quickly penetrates into the inner layer of meat.

After adding the tender meat powder, Wang Ming's hands and ten fingers spread out naturally, and after stirring it evenly, it began to stir from both sides to the middle, which seemed to be a slow rhythm, but it made the tender meat powder quickly integrated into it, until about five minutes passed, Wang Ming here, after adding an appropriate amount of eggs and starch, the mutton in the basin was evenly wrapped with an extremely thin protective layer, which was still packed into the crisper box, and the upper layer was covered with clear oil.

As for Wang Ming to do these things here, the rest of the pier workers did not seem to have participated in anything, even if it was the second pier that was supposed to replace Wang Wendong, they only let Wang Ming do it here after smiling lightly.

In their opinion, Wang Ming is no longer a newcomer, no matter what the purpose is, whether it is to give Wang Ming the opportunity to exercise, let Wang Ming do not do well here and make a fool of himself, no matter what, it has nothing to do with himself, and everyone has their own duties to do, and therefore, most of them choose to turn a blind eye to Wang Ming's actions here.

Until Wang Ming here, the shredded meat slices that don't need to be processed on weekdays are still simply pickled, and a few dun workers who have been busy with their own work, when looking at Wang Ming, looking at the neat crisper box that has been marinated and placed, and the meat that is processed in it does not show anything unusual, and then looking at Wang Ming's eyes, there are gradually some changes, this newcomer who has joined the Yufu Building for less than a month, seems to be progressing a little too fast.

And Wang Ming, who was busy, when he finished marinating the last meat product, he breathed a long sigh of relief, and when he looked up, he went to the water platform to clean it up, and when he came back, he looked at the breakfast that was put there at some point, and couldn't help but smile bitterly.

"Looks like it's time to find a chance to talk to this girl."