Reynov somehow found a long-handled battle axe, the handle and the body of the axe were almost two meters long.

He gestured with the axe, as if ready to do it directly.

The normal step is to use an anesthetic gun through the cage to numb the bear, and then drag it out for slaughter.

In order to prevent the steel bear from sticking out its claws and hurting people, each railing is thick and dense, and the gap in the middle is only three or four centimeters wider than the axe in Renov's hand.

Not to mention handling the ingredients through the cage, even if it is slaughtered through the cage, it is not easy.

Without the help of hot weapons, relying only on a heavy long-handled battle axe, through the iron cage to slaughter a bear whose fur is as hard as steel armor.

However, Renov only took a strange step, adjusted the angle slightly, and then...

Swish!

A cold silver light flashed away.

The steel-armored bear, which had been roaring, suddenly paused, and then let out a terrible scream.

Blood splattered, and its four claws fell in unison, the incision neatly and smoothly mirror-like.

Big ingenuity doesn't work.

These four words suddenly flashed through Qian Chen's mind.

Soon, a large amount of blood spurted out, and a strong smell of blood suddenly emanated from the entire hall.

Many powerful people directly took out handkerchiefs to cover their mouths and noses, and their faces showed disgust.

In the past, Qian Chen's cooking style was always criticized, thinking that it was too vulgar and unbearable, and there was no exquisite elegance of French cuisine at all.

But compared to Renolf, it is like comparing Tarzan the ape and the English gentleman together.

Renov didn't care about the eyes of others at all, he got into the cage and picked up the bear's paw, and at the same time used a basin to catch a large pot of bear blood.

The mortally wounded and dying Steel-Armored Bear fell into a final frenzy, wriggling its stump and biting at Renov fiercely, before being hit in the head by Renov with a heavy punch and dying on the spot.

After taking out the bear's paws and bear blood, Renov, who even had a trace of blood on his shiny bald head, directly began to clean and peel the bear's paws...

Why are you so skilled, it's not the first time I've done it!

Qian Chen retracted his gaze and began to make his own dishes.

Qian Chen's choice of cuisine is pork knuckle.

Pork knuckle, the part of the leg close to the body, has a tapered shape and is the most delicious part of the whole pig tissue.

Pork knuckle is divided into front elbow and back elbow, which has thick skin, many tendons and heavy gelatin. It is suitable for cold dressing, boiling, soup, stewing, marinating, simmering, etc.

However, Qian Chen's cooking method this time is to borrow from German roast pork knuckle, and then roast it with Beijing roast duck!

"That's pork knuckle!?"

"Hehe, it's really an inferior ingredient, I really don't know how to bring out the elegance of French cuisine with such inferior ingredients."

"I've heard that the Germanic people in the north like to cook with pork."

"One uses bear's paws, the other uses pork, is the royal front more rustic than anyone this time?"

Hearing this man's words, the powerful man next to him immediately let out a malicious laugh.

French cuisine is strict on ingredients, and the meat ingredients are mostly beef and mutton, and the self-proclaimed noble French cuisine obviously does not look down on pork as an ingredient.

Even if Qian Chen is using fantasy ingredients, it's the same.

The ingredient Qian Chen uses is called the Irebis Red Pig, which is named after the red hair all over the body.

One of the most special features of this pig is that its skin is more than ten times more collagen than ordinary pigs, which can be called a beauty product.

It is said that there was once a countess in France who kept her diet from the Irebes red pig every day for the sake of beauty, and after she was fifty years old, she would regularly inject the pig skin extract of the red pig.

As a result, when she died in her hundreds, her skin was more delicate than that of an eighteen-year-old girl.

As a result, the high-end beauty and health products on the market today cannot be sold without the words 'Irebis Red Pig'.

But in the same way, it is precisely because it is rich in collagen, if it is not handled properly, its pig skin will be more tough and elastic than rubber, and ordinary people can't bite their mouths and teeth.

After Qian Chen washed the slightly reddened pork knuckle, he 'gently' patted it on the skin a few times.

With his current 'Wing Chun' attainments, there is no need to put up any fancy shelves, and with a single blow, he can easily break the meridians inside the ingredients.

Others must add a lot of sour seasonings such as vinegar, hawthorn, lemon juice, etc., or simmer it for a long time to make the skin of the Ilebes red pigs soft.

Seasonings with a sour flavor are difficult to grasp, and adding too much of them will make the dish sour and ruin the overall taste.

If you simmer for too long, it is easy for the juices inside to get old, which is also undesirable.

Now Qian Chen simply 'shoots' like this, and the problem is easily solved.

After that, Qian Chen took out black pepper, salt, Bordeaux red wine, basil, cream, sweet potato flour and other condiments.

First, marinate the pork knuckle with black pepper, salt and red wine.

Then use sweet potato flour as the main ingredient, add black pepper, basil, cream, etc. to make a paste.

The reason why sweet potato flour is used is because the starch content of sweet potato flour is high, and it is unusually crispy when baked.

This paste is spread on the pork knuckle and placed in a special oven used to roast the Kyoto duck.

The shape of this oven is somewhat similar to that of a pizza oven, with a semi-circular shape like a small brick kiln.

The bottom is fueled with fruit charcoal.

Hanging the battered pork knuckle in the oven, the heat rises from below, passes through the top and back to the bottom, creating a heat cycle.

At this time, Qian Chen was a little free and began to observe others.

First of all, his own teammates.

Having practiced together before, Qian Chen knew very well what he was looking at.

Kohei Soma is in charge of the appetizer, and the main purpose of the appetizer is to bring out the main dish, so the taste should not be too heavy, and at the same time, it must make people appetizing.

In order to maximize his creativity, Qian Chen made an offer and asked him to make a salad.

Salad is a dish that can be easy or difficult, and when it is simple, you can mix some raw vegetables and fruits together, cut them, drizzle them with salad dressing, and serve them on a plate.

But it is not so easy to make it delicious, or even to play a perfect role in connecting the previous and the next.

In a French salad, a roasted duck breast or fish or meat such as ham and bacon is served with raw vegetables, such as lettuce, red cabbage, cherry tomatoes, etc.

Kohei Sora is really a person, the master of making a big news without news, and it is so much to give him a topic with a high degree of freedom like salad.

He directly uses Japanese-style fried chicken as one of the meats, with cabbage common in Japanese salads, mashed potatoes common in American salads, and his own pea puree, the sauce is Thai sweet and spicy sauce, and a hot spring egg is topped.

Qian Chen was looking at it, and the 'bald bear' caused another burst of exclamations.