"Are the three of you sure you only need one serving of fish-flavored shredded pork?"

Qian Chen wanted to confirm.

"Yes, these two kids are here for the first time and haven't eaten Master's food, so let's try one first, and we'll continue later."

A few people only ordered one dish, and nine times out of ten they came to make trouble in an ordinary restaurant, but since Bayi Yonglin was an acquaintance of Sakiya and had been here again, he was naturally ruled out of suspicion of making trouble.

Qian Chen only thought she had some quirks and didn't ask much.

"Understood, a serving of fish-flavored shredded pork, please wait."

Qian Chen turned around and walked into the kitchen.

After the expansion, the kitchen has also more than tripled in size, not only has there been more stoves, but also many more places to put all kinds of special kitchen utensils, such as pizza, duck and other kilns that need to be baked crispy, as well as special equipment for molecular cuisine such as fast freezers and low-temperature cooking ovens.

In the kitchen, in addition to Qian Chen's shadow clone being busy, only Mary was humming a little song while making desserts slowly, and as for Asuna, I'm afraid she can only make a cameo appearance as a waiter today.

Mary was eager to go to the front office to help. Qian Chen considered the various disastrous pictures produced by letting a pampered queen go down to serve as a waiter, and decisively rejected her.

Since she is a queen, she has nothing to do to make high-quality desserts, and the rest of the time she only needs to be as beautiful as a flower.

Fish-flavored shredded pork is a typical Sichuan cuisine, and it is also a home-cooked dish, which is not difficult to get started, but it is very difficult to make it delicious and high-grade.

First of all, the more types of ingredients, the higher the requirements for grasping the heat, after all, different ingredients need different heat to be cooked thoroughly.

Even with the hard requirements for knife skills, the cut ingredients must be exactly the same, otherwise some of the ingredients are cooked, and some are not, wouldn't it become a sandwich.

Secondly, since it is called fish-flavored shredded pork, the seasoning of fish-flavored sauce is also the key, and if you want to bring out the fish flavor without adding fish, the requirements for seasoning are also quite high.

In general, shredded fish-flavored pork is a home-cooked dish that is easy to get started, difficult to master, and has a high ceiling.

Qian Chen came to the kitchen counter and began to choose the right ingredients.

He found pork loin, black fungus, carrots, and green bamboo shoots as the main ingredients.

The tenderloin is produced in Irebis red-haired pig, Qian Chen once used it to make roast pork knuckle, and he knows the characteristics of the ingredients very well.

The black fungus chosen by Qian Chen is also very special, and the general black fungus is cultivated by transplanting hyphae with treated trunks as a culture medium.

The black fungus he took out was cultivated with a special medium mixed with cooled volcanic ash as the main material.

When the black fungus grows, it will have dark red flame-like lines, hence the name 'flame emblem'.

This special black fungus is not only crispier than ordinary black fungus, but also has a faint smoky flavor, which is the best fantasy ingredient whether it is used for stir-fried dishes or cold dishes.

Green shoots and carrots are also fantasy ingredients. The green bamboo shoots are cyan and translucent as a whole, and they look like a whole piece of jadeite from the appearance, so they are called 'jade bamboo shoots'.

The carrot is a vertical strip, showing orange-red, and the carrot that Qian Chen took out was like a fist-sized ball, and the flesh was also bright yellow, and it also had a mango aroma, which was named 'mango carrot'.

The four fantasy ingredients will undoubtedly make Qian Chen's cooking more difficult.

However, he has now been promoted to Lin Chef, and Lin Chef's ability lies in integration, integrating all the flavors into a whole.

In addition to the main ingredients, Qian Chen also prepared a lot of accessories, garlic, ginger, green onions, pepper, cooking wine...

Once the ingredients are ready, it's time to cook.

I saw that Qian Chen first cut the tenderloin, carrots, and green bamboo shoots into filaments of the same shape, put them aside for later use, and pulled the black fungus into small pieces the size of a coin with his hands.

Then the shredded tenderloin is marinated and starched with a little salt, cooking wine, egg whites, and starch.

Finely chop the garlic and ginger and set aside. Cut the green onion into sections.

Place the minced garlic and ginger in a separate small bowl, add vinegar, sugar, light soy sauce, starch and salt and mix thoroughly.

Then turn on the stove, put oil, wait until the oil temperature in the pot rises, put in the dried chili pepper and peppercorn boiling pot, and then pour the ginger and garlic mixed with condiments into it.

Whoa!

The moisture in the condiment immediately reacted violently with the hot oil, scattering and splashing, and a large amount of foam and oil splashed in the pot, and a rich fragrance rose to the sky.

Qian Chen scooped a spoonful of Pixian bean paste at this time and added it to the pot, and soon the oil in the pot turned dark red and transparent.

In this way, a pot of bright color, fragrant and delicious fish sauce is ready.

Qian Chen then put another clean pot on the stove, poured oil, lit a fire to heat, and first poured shredded meat into the oil pan and stir-fried quickly.

Stimulated by the moisture in the shredded meat, the hot oil boils again! sounds.

Qian Chen fried the shredded meat until it changed color and was still in a half-cooked state, immediately added shredded green bamboo shoots, shredded carrots, and black fungus, and then poured in the freshly prepared fish sauce.

Then Qian Chen directly turned the switch of the stove to the maximum, and the flame in the heart of the stove suddenly turned into a flame dragon and soared upward.

The huge flames were almost completely enveloped, like a flame dragon opening its mouth and biting the bottom of the pot fiercely.

All parts of the iron pan are quickly heated to the limit, a high temperature of 1,000 degrees!

At this high temperature, any ingredient that sits on the pot for more than 1 second will immediately become charred.

But Qian Chen held the handle of the iron pot and turned his wrist with ease.

Under his rhythmic movements, a large number of ingredients in the pot were like puppets with strings, allowing Qian Chen to command them wantonly, flying and dancing around the round bottom of the pot with his swing, rippling out a seductive trajectory.

The fierce fire naturally didn't take too long to cook, and after less than half a minute of stir-frying, Qian Chen removed the pot from the flame, and then took a frying spoon to scoop it in the hot iron pot, and then buckled it with his backhand.

The oily and smooth shredded meat, the crystal clear green bamboo shoots, the orange and crisp carrots, and the black and bright black fungus were all buckled into the plate.

A plate of tender, fragrant fish-flavored shredded pork is complete!

Qian Chen came to the table of three with a plate.

A bowl is fastened on a high-quality white porcelain disc depicting landscape paintings with blue lines on a white background.

Looking at the small bowl on this plate, Bayi Yonglin's eyes suddenly became hot.

That's right! That's it! Show all your apothecary skills before my eyes!

I've got three living materials for myself. Be sure to try your potion today!

Plug me in the name of the first pharmacist on the moon! ’

"Special fish-flavored shredded pork, please taste."

Qian Chen didn't notice Bayi Yonglin's strange expression, and directly uncovered the bowl in front of her.

Gan!

A dazzling golden light suddenly burst out of the bowl.