Bu Fang never thought that the dish unlocked this time would be braised pork, he still remembered the braised spirit pork tasted in the Fengxian Building, although Bu Fang finally found out a lot of shortcomings, but it is undeniable that the taste of the braised pork is really good. Pen % fun % Pavilion www.biquge.info

As a chef, it is impossible for Bu Fang not to have eaten braised pork, and he knows the method of braised pork, but he is not in a hurry to do it, maybe the braised pork that the system says will have a different method?

Bufang brought up the description of braised pork in the system.

"Braised pork method: The cooking method of this braised pork needs to be cooked with true qi, which tests the host's control of true qi and the level of processing of ingredients. The meat selected is the meat of the five-grade spirit beast Tianzhu Deer in the Wild Land, and its meat has a strong fragrance, but it is very easy to qualitatively change, and once the host mishandles it, it will make the venison bitter. ”

The braised pork method provided by the system is really not an ordinary braised pork cooking method, and it actually needs to be cooked with real qi, which is a little surprising to this concession, is it possible that the dishes unlocked in the future need to be cooked with real qi?

And the ingredient of this meat is actually venison, rather than traditional pork, which is also greatly surprising to Bufang.

Bu Fang walked to the cupboard and opened the cupboard, among which was a piece of reddish venison, perhaps because of its existence in another world, the sebum was slightly thicker than the venison that the starting party had seen, but it was somewhat similar to pork, but the tightness of the two meats was definitely different.

A strange aroma emanated from the venison, a strange fragrance that would not whet the appetite, but could make people stir their noses to smell it.

He took out the venison and carefully placed it on the cutting board, and with a thought, the pitch-black keel kitchen knife appeared in his hand.

The kitchen knife rotated in his hand for a while, and he scraped the surface of the venison with the kitchen knife, scraped off a layer of miscellaneous fat, and then took some spring water and soaked the venison.

patted the venison with the back of the knife, and raised the kitchen knife with a blank face.

There is only one key point in dealing with this heavenly deer, that is, it must be fast, and it is necessary to keep the incision flat, so that the aroma and aura in the venison will coexist peacefully, and there will be no collision and the meat will become bitter.

Bu Fang used the keel kitchen knife for the first time, but he didn't have the slightest sense of jerkiness, his hand was up and down, and the speed was fast, his first-level meteor knife work was close to perfection, and it was not difficult to do this.

Dadada!

The crisp clashing sound of the keel kitchen knife and the cutting board resounded in the kitchen, and soon the venison of the deer was completely cut into pieces, each cut was very flat and smooth, and the processing was almost perfect.

Pour the boiling spring water into a large flat plate with the venison, and the hot water will completely cover the venison.

He didn't pour oil into the pot this time, because the venison itself was fatty, and if he poured oil again, the different flavors of the oil would affect the taste of the dish.

When the temperature in the pot reaches a slightly hot level, the convenient step is to take out the venison that has been blanched in high-temperature spring water, and the water in each piece of venison is forced clean with real gas, and then put it into the pot one after another.

When the venison was put into the pot, it made a "zilala" sound, and streams of thick fragrance continued to emanate from the venison.

Bu Fang was not confused by this fragrance, he took out a piece of brown sugar prepared by the system, broke the brown sugar, turned it into powder, and turned his gaze to the pot.

When the venison in the pan is shiny with grease, the first step is to sprinkle brown sugar into it, then take the spatula and start stir-frying.

Bufang's stir-frying is very regular, which is his experience as a chef.

When the brown sugar melted and turned into a sugar juice that enveloped every piece of venison, the original white venison also became red and bright, and the aroma of the meat was irrepressibly emanated, enveloping the entire kitchen.

Poured in some clear spring water, Bu Fang covered the pot, at this time he was also serious, and the next step was the process of cooking with true qi.

He activated the true qi vortex in the dantian, mobilized the true qi to surge out, and poured it into the pot one after another, winding every piece of venison.

The soup in the pot was boiling, and the venison was also trembling, and the sebum of the venison became as bright as jade, and it continued to exude the aroma of meat and its own strong fragrance.

When the soup in the pot evaporated a lot, Bu Fang withdrew his true qi, lifted the lid of the pot and began to stir constantly, so that the thicker and thicker soup completely covered every piece of venison.

Put salt, add a little dark soy sauce, the meat aroma is finally fixed, the meat aroma is accompanied by a strong fragrance, and the thick fragrance is wrapped with a sweet fragrance...... Bufang just smelled the smell, that is, he felt a little hungry in his stomach, and his mouth was full of relish.

After taking the blue and white porcelain plate, Bufang poured the braised pork into the plate, and the new dish was successfully completed.

Although it is said that it needs to be cooked with true qi, compared to the last time I cooked the purple ginseng and phoenix chicken soup, this time the steps seem to be more comfortable, perhaps because of the breakthrough.

The braised pork was brought out of the kitchen and came to the small shop.

Because at the dining table, Xiao Hei didn't know when he was already squatting there, looking at Bufang with blinking eyes...... The braised pork in his hand, the tongue keeps swallowing.

The corners of Bufang's mouth twitched, this lazy dog couldn't wait as soon as he smelled the meat, but the aroma of braised pork was indeed very attractive, and it was even better than the drunken pork ribs.

Another plate was taken, and after Bu Fang placed the plate in front of Xiao Hei, he began to look at this braised pork, perhaps it is more appropriate to call it braised venison.

The red fluttering, shining, trembling, white heat rises above the braised pork like red agate, the sebum of the venison is ruddy, the next layer of fat is white but not greasy, and the last layer of lean meat is crystal clear and beautiful.

I sandwiched a piece of Xiao Hei, and Bu Fang also picked up a piece of braised venison and put it in his mouth.

The aroma of this dish is very unique, as soon as the meat is entered, the faint sweetness of the soup blooms in the mouth, and then involuntarily bites down the skin of the meat, the aroma of the meat explodes like a bomb, instantly covering the mouth and taste buds, as if it is a slippery sound, the whole piece of meat is the lower belly, but the heart is the urge to eat another piece.

Whether he ate half a plate of venison in a row, he was still unsatisfied, and he couldn't stop at all, as if he had never tasted the meat and wanted to come again.

Xiao Hei was also eating meat on a porcelain plate, the dog's eyes narrowed slightly, and the whole plate of meat was quickly solved by one person and one dog.

Comfortably reclining in his chair, he exhaled a breath of heat.

Xiao Hei Meimei returned to the door, slept comfortably, and slept after eating...... Sure enough, it's Xiao Hei's style.

"After cooking with real qi, the taste of this venison is simply too good to describe, and the fragrance of the Tianzhu deer itself and the aroma of the meat are completely fused together, making the taste show a feeling that people can't stop at all!" Bu Fang thought of the taste of braised pork, and unconsciously stretched out his tongue and licked his lips.

After resting for a while, Bufang put the plate in the automatic dish washer and walked comfortably towards the room.

It is undeniable that sometimes it is a kind of happiness to eat and sleep.

But as soon as he reached the door of the room, the voice of the system sounded in his head again.

Temporary Mission: Please prepare the host for the first capture of ingredients tomorrow, and the day after tomorrow will start the capture and teleportation of ingredients.

(How can you see a rainbow without experiencing wind and rain, boy, use your kitchen knife to conquer all the ingredients.) ）

Reward: Cheong Fun cooking skills.