In the kitchen, Master Wuhuo's face was a little embarrassed, almost all the hot dishes on Mr. Yu's table were cooked by the head chef Li Long himself, because he knew that the identity of the people at this table was relatively special, even some home-cooked dishes were made by Li Long himself, but now that the head chef is not there, Master Erhuo, who can cook with the head chef, has also gone home from work, which makes Master Wuhuo have a headache, so he had to bite the bullet and carefully make a fragrant pot chicken, but he was still ruthlessly reprimanded, as for that dish, It was thrown aside. ???????? ｗ?ｗｗ．

"I thought I had eaten almost, and those who stayed on duty also added a staple food and soup at most, but who knew that two people suddenly came, or friends with that guy, alas, it's really hard to serve, Wang Ming, although you haven't been on the stove for a long time, I believe you, you can help make it."

The fifth master spoke again, and when he looked at Wang Ming, with sincerity, Wang Ming's face was slightly embarrassed, and he nodded immediately.

"It's all colleagues, just trust me, I'll try."

Wang Ming opened his mouth and said, and immediately looked in the direction of the pier, and when Sanfat saw this, he brought up the prepared materials.

"Health and beauty hoof?"

Looking at the pig's trotters that had been cut into pieces, Wang Ming was slightly stunned, and when he spoke, he nodded slowly, and looked at the three fats on the side.

"Ingredients, minced pork, chopped red pepper, minced chives, and a box of lactone tofu."

Wang Ming's voice fell, and when the three fat nodded, he was preparing quickly, Zhong Ge on the side looked at Wang Ming with a heartless smile, in his eyes, he had an inexplicable sense of trust in this partner who was not a few years different from his age, and at this moment, as Wang Ming's voice fell, when he smiled, Wang Ming turned sideways and looked at Zhong Ge.

"Will it be a side dish?"

Faced with Wang Ming's question, Zhong Ge pursed his lips, and then rolled his eyes and nodded.

"Shandong sea cucumber, speed."

Wang Ming's voice fell, and he immediately turned around and walked towards the position of the five fires, and when the two people on the side were preparing quickly, the master of the five fires also followed Wang Ming to the back of the fifth wok.

After skillfully opening the gas valve and adjusting the flame, the wok in Wang Ming's hand was on fire, and after adding water, the unopened lactone tofu was put into the pot and heated.

"This tofu, you need to steam it, or I'll go and open the steamer?"

Seeing Wang Ming throw the tofu into the pot and simmer, Master Wuhuo was slightly stunned, and then asked tentatively, and as his voice fell, Wang Ming shook his head.

"Opening the steamer in the middle of the night is not cost-effective, and the focus of this dish is pig's trotters, and tofu is only used as an adjunct, besides, whether it is boiled or steamed, there is no substantial difference to the tofu itself, so there is no need to be so conformist."

Wang Ming opened his mouth and said, pouring the tofu in the wok, which was still boiling, into the brushed oil Gu Gu and soaking it together with water.

Pour the bottom oil into the wok, add a small amount of minced pork and stir-fry, then add minced green onion and ginger, a little spicy girl, and then stir-fry until fragrant, add cooking wine, appropriate amount of water, and when you turn around, put the ruddy pig's trotters that have been made into the pot and simmer over low heat.

At this time, the Shandong sea cucumber in Zhong Singer has also been cut, Wang Ming turned around, took advantage of his free time, and set his eyes on the conditioning table, the water sea cucumber with a spatula blade, the thin and uniform pork slices, and a few slices of green shrimp with a sand line, the green coriander and shredded green onions on the side, and a well-stirred egg.

"The knife skills are good."

Wang Ming nodded, and teased at Zhong Ge, as his voice fell, Zhong Ge pretended to be arrogant, and when he raised his chin, he made a natural appearance, causing several people to have smiles on their faces, and the previous tension gradually dissipated.

Seeing that the brightly colored soup in the pot was gradually thickening, Wang Ming took out the tofu in the ancient oil, tore off the packaging of the skin, and used a small spoon to cut it out piece by piece, and put it around the special special-shaped dish.

After pouring a little red oil, Wang Ming put the red pepper into it, making the originally ruddy and bright spicy sauce pork knuckle full of glutinous fragrance at the moment.

Use chopsticks to carefully add up the pork knuckles piece by piece, the meat skin is facing up, placed in the center of the dish surrounded by tofu, after the stacking is completed, the thick soup in the pot, after a little red oil neutralization, was evenly poured on the pig's trotters and the tofu that was cut into pieces on the side by Wang Ming, and finally the pork knuckles were sprinkled with minced chives, only to breathe a sigh of relief.

Looking at the beautiful hooves that exuded bursts of glutinous fragrance, the three of them all nodded, and then Zhong Ge picked up the finished dishes and hurried out of the kitchen.

Wang Ming brushed the pot clean, poured water, looked at this long-lost dish, his face was full of smiles, and then put the sea cucumber shrimp slices into the pot, add cooking wine and a small amount of edible salt and balsamic vinegar. After boiling, skim off the foam spit out by the impurities of the sea cucumber, and then pour it into a colander and rinse with water.

Fill the pot with cooking oil, wait until the temperature slowly rises to about 60%, and when the meat slices are oiled with good slurry, float on the oil surface, and fish them out with a colander.

After controlling the oil in the pot and wiping it gently with a clean hand cloth, Wang Ming took the egg in the bowl behind him, poured it into the wok, and with the palm of the hand grabbing the pot quickly flipped, a round egg skin appeared in the wok.

"Be careful when cutting and don't stick together."

When he said to Zhong Ge behind him, Wang Ming quickly brushed the pot twice, injected a small amount of base oil into the pot, Wang Ming looked serious, added green onion and ginger and stir-fried, and then, put in cooking wine, edible vinegar, refined salt, a little Maggi fresh, and then added water to slowly boil, and used dark soy sauce to blend the color, so that the soup was pale yellow, put in sea cucumber shrimp slices and meat slices, and simmered over low heat.

Taking advantage of this time, Wang Ming turned around, added a small amount of vinegar and pepper to the vessel containing Shandong sea cucumber, stirred evenly, looked at the dishes in the pot, tasted the taste of the soup, he nodded, and immediately mixed a little sauce, making the soup in the pot slightly thicker, adding a little sesame oil, and turning off the stove.

The finished Shandong sea cucumber in the pot was carefully packed into the utensils by Wang Ming, stirred evenly, rinsed his mouth with water, and then carefully tasted the taste again, and then nodded, and after the cut egg skin shreds were evenly sprinkled on it, the shredded green onion and coriander were placed in the center, and the small hand waved.

"Serve."