"This big dish of chicken can be spicy to people's hearts and fragrant to people's stomachs, not to mention how enjoyable it is when you eat it." Feng Jiao said with a smile.

After listening to Feng Jiao's words, Qian Mo, who had originally stretched his neck to watch, couldn't help but swallow a mouthful of saliva.

Xing'er just happened to take note of the steps of cooking this large plate of chicken, and subconsciously glanced at Qianmo.

Seeing that he was secretly swallowing saliva, she made up her mind and decided that she must learn to cook this dish.

Looking at Qianmo from afar, Chen Xuan secretly swallowed a mouthful of saliva, and shook his head towards Qianmo's back, and secretly said in his heart, Qianmo, this stinky boy is not very good. Everyone is eating the food cooked by Miss Feng Jiao every day, why is he still such a useless picture.

Tsk, I see that even saliva is going to run down!

After finishing this large plate of chicken, Feng Jiao began to cook mutton in the water basin again.

Wash the lamb belly and cut it into pieces of ten centimeters long, three centimeters wide and one centimeter thick, smash the lamb bones and spread them on the bottom of the pot, put the mutton on top, add water to the meat, boil over the fire, skim off the blood foam, and decant the soup without use.

Add water and bring to a boil over a strong fire to skim off the foam. Add an appropriate amount of water, skim off the foam after boiling, then put the mutton fat in and cook for a while, and then skim off the foam again.

Wrap Sichuan pepper, cinnamon, tangerine peel, grass fruit, ginger, white mango and so on into a spice bag with gauze, put it into the pot with ginger slices, green onions, and refined salt, and continue to cook it over a strong fire until the mutton is ripe, and then add red oil. Sichuan pepper water, boil for about two hours.

At this time, the soup pot should always be kept boiling, remove the cooked mutton, cut the top filament into thin slices, put it in a bowl, and sprinkle with chopped coriander. You can also put chili oil and green onions on a flavor plate, and lotus leaf cakes on a large plate, and serve them together with the mutton soup for guests to take by themselves.

"Master, master, isn't there still fish on the feast? So when are we going to make fish? Xing'er asked with a twinkle in her eyes.

Feng Jiao smiled and began to cook the milk soup pot fish.

The scales of the fish are scraped, the gills are dug out and washed, the abdomen is disemboweled, the internal organs are removed, the head is cut off, and it is split into two pieces.

The cleaned fish oblique knife is carved into a tile-shaped knife block, put it in a basin, add refined salt and rice wine, stir evenly, and dip.

Wash the radish, cut it into thin strips and blanch it in boiling water.

Pick and wash the spinach and cut it into sections, cut the tofu into strips, boil the vermicelli thoroughly, soak the mushrooms, dried shrimp and winter bamboo shoots in boiling water, slice them, slice the fine ham, wash and cut the green onion into sections, slice and mince the ginger, and separate the ginger slices and ginger.

Add a little oil to the pot and boil, throw in the fish pieces, turn over while frying, drain the oil in time, then add oil to the pot and heat it, pour in the flour, grind and stir with a spoon, fry until it is snow-white, add the soup, fish pieces, and add refined salt, monosodium glutamate, rice wine, green onions, ginger, cook thoroughly with a simmer, pour the fish soup into the special copper hot pot, spread the pot noodles with ham, dried shrimp, mushrooms, and winter bamboo shoots, cover the pot with the lid, and add high-quality charcoal to the top of the copper hot pot.

After the guests are seated, the copper hot pot is served with spinach, tofu, radish, vermicelli and the prepared ginger vinegar sauce, and then the charcoal in the hot pot is lit to bring the pot to a boil.

When dining, you can remove the lid of the pot, add coriander and white pepper noodles to the pot, clip out the fish, and dip it in ginger vinaigrette. After you have eaten half of it, you can also add milk soup to the pot, add spinach, tofu, radish, vermicelli, continue to boil, and eat it with the soup and vegetables.