After Jiang Qiuqiu finished speaking, he looked at the number of followers in the upper right corner of the screen, and sighed in his heart, young people's action is fast.

It has indeed reached 100 million attention, and it is true that only 30 or 40 million people are active in the live broadcast room, according to the convention, the live broadcast will rise for a while for a while, and in the end, there should be 60 or 70 million people in the live broadcast room.

Basically everyone can grab it.

"In order to celebrate the number of followers in the live broadcast room exceeding 100 million, today we will prepare a 30-minute braised pork rice!"

"To make braised pork rice, we need to use our old friend, Gugu Beast Meat." She grabbed a long strip of pork belly, which was very well chosen, fat and thin, and very beautiful.

"The meat should be fat and thin, so that the braised meat will not be dry, and there is a feeling of fragrant in the mouth."

To make meat, cut the meat first.

Pick up the big kitchen knife with your bare hands, and the sharp blades are staggered on the meat. Soon, a long strip of pork belly was processed by Jiang Qiuqiu into a slender strip of meat the width of his little finger, and it was evenly stacked on the cutting board.

Because today's cooking is 30 servings, which is a reward dish for 100 million fans, Jiang Qiuqiu is not ready to pick the 'quantity', so he prepares some more pork belly.

So, it took more than ten minutes to cut the meat.

The small strips of meat were cut and nearly six or seven full plates.

Jiang Qiuqiu's habit of cooking is to prepare all the side dishes before starting the fire, "What I want to do today is a kind of staple food package, eat with rice, it's too monotonous just to have meat, let's add some green leafy vegetables." ”

The vegetable she chose was a tender green cabbage with green leaves and long stems, and a slightly sweet taste after blanching. The flavor of this dish is not heavy, it is fresh and refreshing, and it goes well with the slightly oily braised pork.

Green leafy vegetables can be blanched in water, and when they are ready, they are left to sit again, pour the water in the pot clean, and start a large fire, which evaporates the water vapor in the pot at high temperatures.

At this moment, a thin layer of oil is poured in, and the pan gas quickly boils the oil, "About this time we can pour the meat down." ”

The pork belly itself is rich in oil, and after refining at high temperature, the oil of the meat itself is slowly precipitated, and the high temperature makes the meat quickly exude a charming fragrance.

In particular, the pork belly will become slightly transparent after stir-frying, and under the fat, it will look like white jade.

"When the meat turns white, we bring it out."

"Braised pork rice, the focus is on braised meat, the color of the meat is sauce-colored, the juice is thick but not greasy, to do this, we have to use good seasonings."

The kitchen utensils were circulating in Jiang Qiuqiu's hands, and she was very comfortable with everything here.

In the new pot, the garlic and shallots are fried in the hot oil until they are dried and yellowed, and some of the essence has been scorched in the oil at high temperatures.

The original ordinary oil is stained with the smell of spices, and at this time, the pork is put in the pot.

"At this time, the meat is already cooked, so we don't need to fry it too much, as long as the meat is heated up and has a slight browning feeling, we will add a scoop of water."

Add a few pieces of rock sugar, rice wine, seasoning powder and soy sauce to the water, then cover the pot directly and simmer over low heat for 20 minutes.

Today's meal was cooked smoothly, the lid of the pot was closed, and it was over, Jiang Qiuqiu looked at the screen and found that today's barrage seemed to be less than before.

She said casually, "Everyone seems to be a lot quieter today." ”

Through the screen, she didn't know-