After taking the mutton, Baili Wenfeng cut it into extremely thin strips.

After the mutton is cut, Baili Wenfeng puts it in a bowl and puts in a little salt, wine, and vinegar to remove the smell.

At this time, the wine was still relatively turbid.

However, Baili Wenfeng only took a spoonful to remove the fish, but it didn't have much effect.

Vinegar has been around for a long time.

In that world where the wind was heard for hundreds of miles, vinegar probably appeared in the Xia Dynasty.

And the world that Baili Wenfeng is in now is before the ancient power that unified the Central Plains and opened the seal.

The fishy smell of lamb is more serious, so it must be removed with a seasoning with a strong flavor.

At this time, the pepper has not yet been introduced.

However, spices such as peppercorns, mustard, dogwood, ginger, green onions, and garlic have appeared.

In the kitchen of Fulai Restaurant, there is no shortage of these things.

Baili Wenfeng cut some shredded ginger, chopped green onions, and minced garlic.

Finally, the fat is cut.

After the fat is cut, Baili Wenfeng puts it in the pot.

After a while, a small puddle of oil was fried.

In fact, when you stir-fry for a hundred miles, you don't need so much oil.

It's just that when Baili Wenfeng was cutting the fatty meat, he took into account the three big dogs, so he cut some more fatty meat.

After frying the fat out of the oil, Baili Wenfeng took out the oil residue in the pot, put it in a bowl, took another bowl, and put the excess oil into the bowl.

Then, Baili Wenfeng put the ginger shreds, minced garlic and peppercorns into the pot.

After the fragrance was stir-fried, Baili Wenfeng put the mutton that had been marinated for a while into the pot, and after stir-frying for a while, the pungent fragrance entered the hearts of several teenagers in the kitchen.

Several teenagers swallowed hard.

His eyes stared into the pot.

After the mutton in the pot is fried in water, a little salt is added to prevent the fishy smell from being completely removed.

Baili Wenfeng added another spoonful of pepper to it.

The smell fills the kitchen in an instant.

It even floated out of the kitchen.

The brocade-clothed man who was waiting outside sniffed and asked Xiao Er:

"Ah Xuan, do you smell anything?"

Xiao Er nodded and said:

"Smelled.

And there's more than that.

At first it is a burnt sweet scent.

Then there is the fragrance of green onion and ginger shreds, as well as the fragrance of Sichuan pepper.

Now......

Is it like the smell of pepper? ”

In the end, Xiao Er was a little puzzled.

In the entire Fulai Restaurant, there is only one cook except him.

Because the things made by the cook are not delicious, therefore, often, it is Hu Xuan who prepares the food by himself.

Hu Xuan, who often goes into the kitchen, naturally knows:

You can't put so many seasonings in one dish, right?

Do those children think that when they cook, they will taste good if they put enough spices in them?

Hu Xuan shook his head.

But......

One thing Hu Xuan didn't understand was:

Why do these spices smell so good?

Is it because they put a lot of each spice in it?

Thinking in his heart, a touch of flesh pain appeared on Hu Xuan's face:

To make such a strong fragrance, these children must have put a lot of spices in the dish, right?

…………

Hu Huai, the owner of Fulai Restaurant, is not as much as Hu Xuan thought.

He just glanced at Hu Xuan, and said in his heart:

This bad boy, where does he need him to be so detailed?

Deliberately aroused his gluttony and made him drool, right?

After putting in a spoonful of pepper, Baili Wenfeng stir-fried a few more times, and then put the mutton out of the pot.

The three children all looked at the bowl in Baili Wenfeng's hand with fierce eyes.