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Using scissors to prick a small hole in the hare's neck, and cutting its fur along the small opening, Fu Yonghan peeled off the intact rabbit skin and put it aside, and bled the whole rabbit to clean it.

Such a complete hare skin can also be used to make some small things.

But that's the hotel's business, and Fu Yonghan will never take it away.

After the hare was cleaned, she put the rabbit meat on the cutting board, separated the rabbit meat from the large rabbit bones, cut them into small pieces of the same size, poured them into the boiling water boiling on the stove next to her, and then blanched the blood, which turned the stove into a small fire.

Fu Yonghan poured the rice wine, star anise, ginger slices and other ingredients that Zhang Hai had prepared into the pot, grabbed a pinch of salt and put it in, covered the pot, and let the contents of the pot cook slowly.

There was rabbit meat boiling in the pot, Fu Yonghan himself was not idle, and washed the high-quality ribs that Zhang Hai brought over, cut them into strips, and put them in another pot to steam.

Boiling rabbit meat and steaming ribs, Fu Yonghan began to prepare glutinous rice cakes.

The glutinous rice cake is not complicated, the main thing is to use glutinous rice flour, white flour, and rice flour ground from rice to stir evenly and knead firmly, and then cut all into finger-length strips, and then fry them in the pan until golden brown and crispy.

Thanks to the fact that there is a Zhang Hai next to him, some small preparations can be handed over to Zhang Hai to do, which saves Fu Yonghan a lot of trouble.

When the glutinous rice cake is fried, the rabbit meat is almost cooked.

Fu Yonghan took out the rabbit meat and drained the water.

At this time, Zhang Hai had already chopped the fresh dogwood into puree, and according to Fu Yonghan's request, mixed the dogwood puree and tempeh sauce together.

Turn on the stove high, pour oil into the pot to boil the hot oil into sugar, Fu Yonghan casually threw a handful of peppercorns and dried chili peppers, and the fragrance burst out of the atmosphere made the people around him refreshed!

Fu Yonghan neatly poured the rabbit meat into it and stir-fried it together, and saw that the surface of the rabbit meat had slowly been dyed with a thin layer of golden red, so she added the dogwood black bean sauce and garlic slices and other ingredients to the pot.

Then pour a small half bowl of rice wine on the rabbit meat, and a flame immediately rose up along the edge of the pot, stabbing and stinging, and the strong aroma of wine came to the face!

Ji Xiulang was taken aback by this fire!

However, the people in the kitchen were used to seeing it, but they were still a little surprised, and their eyes at Fu Yonghan were a little more solemn.

The main reason is that Fu Yonghan is too calm.

Such a large ball of flame is still quite scary to ordinary people. However, Fu Yonghan held the pot handle without changing her face, and she was still worried about the wok, as if she had seen the picture in front of her thousands of times.

Hong Gong nodded silently in his heart.

He really underestimated this girl before.

I didn't expect this to be a real skill!

The dish of spicy wine fragrant rabbit is not a big dish, even in the chef school, it is relatively common.

However, the more common the dish, the more difficult it is to make a different taste.

The dish made by Fu Yonghan is obviously to the extreme.

Even if he didn't have to try it himself, Hong Gong knew that he couldn't make it better than Fu Yonghan for this dish.

I just don't know how this girl's other kung fu is.

Put the rabbit meat on the plate, Fu Yonghan sprinkled the fried peanuts and green onions that Zhang Hai brought over, making the already spicy and fragrant rabbit meat look even more oily and bright, and it also made people suddenly have a big appetite, and their stomachs were faintly gurgling.

Fu Yonghan glanced at Ji Xiulang, who was silently swallowing saliva next to him, and said, "If you have nothing to do, why don't you go sit and eat first?" I'll cook two more dishes and it will be good in no time. ”

Ji Xiulang's eyes lit up, he nodded again and again, and took the initiative to take the plate with the spicy wine fragrant rabbit and walked away.

Xu Ming hurriedly chased after him.

Fu Yonghan didn't pay attention to them, seeing that the ribs next to her had not been steamed, she simply cleaned the tender beef brisket brought by Zhang Hai, cut it into pieces, added ginger and garlic and stir-fried, and soon fried the beef brisket until it was slightly dry. Then pour in the white wine, soy sauce and other ingredients, put it directly into the casserole and simmer slowly.

Zhang Hai didn't dare to blink when he looked at it from the side.

He has only been working in the kitchen for less than a month, and he has no chance to learn any real skills from the masters of the kitchen.

Usually the masters cook, let alone have a chance to watch, even standing by the stove for a while is not enough.

It's rare to have such an opportunity to observe today, where would he want to miss it?!

The brisket is stewed here, and the ribs over there are finally steamed.

Taking the ribs out of the pot, Fu Yonghan accurately pulled out the bones in the ribs, without affecting the appearance of the meat at all.

It was only at this time that Fu Yonghan filled these ribs with bone-drawn bones one by one into the glutinous rice cakes he had made before.

Hong Gong has already recognized it.

It turns out that the second dish made by Fu Yonghan is glutinous rice pork ribs!

This dish is not a big dish, but it is very delicate and famous, and it requires a lot of skill from the cook. Without a certain amount of experience, it is impossible to make this dish well, and what is barely made will only be nondescript.

The ribs were quickly filled, and Fu Yonghan spread them neatly in a frying pan and slowly grilled them over medium heat, so that the fat in the ribs slowly seeped into the glutinous rice cakes, and the two completely melted into one.

Put the finished glutinous rice ribs on a plate, and Fu Yonghan asked Zhang Hai to find someone to send them to Ji Xiulang.

At this time, the brisket on one side has also been juiced.

A simple braised beef brisket has also been made.

In addition to these three meat dishes, Fu Yonghan fried seasonal vegetables and cooked a wild mushroom soup, then took off her chef's clothes, took a plate and filled the two bowls of rice she only steamed, and went straight to Ji Xiulang.

Zhang Hai, who was finally idle, was immediately called over and asked him about the details of Fu Yonghan's cooking.

After all, everyone is not stupid, even if they looked down on Fu Yonghan at the beginning, but looking at her posture later, you know that she is definitely an expert, and she is also a very skilled kind!

When Fu Yonghan was cooking just now, except for Hong Gong, everyone was embarrassed to gather and watch, and they also had their own tasks. Now that Fu Yonghan is finally leaving, everyone can't help it.

Hong Gong sat on the side and wandered leisurely.

Young people now...... That's amazing!

She still came with the eldest young master, and I don't know if it will become a part of their kitchen in the future......

On the other end, Ji Xiulang was already eating with Fu Yonghan.

Although there were only two of them, they opened a large private room. It stands to reason that the room will look a little empty if you look at it this way, but it seems that because of the aura of the two people, they are stunned to calm such a large field, so that people can look at it at a glance, and they don't feel that there is anything inappropriate at all.

[It's about to be 515, I hope to continue to hit the 515 red envelope list, and the red envelope rain will be able to give back to readers and promotional works on May 15. A piece is also love, and it must be better! 】