Li Weiyin put on gloves, washed the meat, and then cut it into unconventional cubes.

Noticing the division of the fatty meat, she made the braised pork, but did not blanch the meat in the first step.

Instead, the pan is heated, the ground is brushed with a layer of oil, and the meat pieces are fried in the pan until they have just changed color, and a little brown is set aside.

In another pot, pour almost a whole bottle of rice wine to boil, and put the fried meat directly into the pot.

Add ginger, salt and soy sauce to taste, cover and simmer.

There is no shortage of people who watch Li Weiyin's operation, but they still don't understand what she is doing, and they don't dare to plagiarize rashly.

When the time comes, it won't taste good, and it will be eliminated and shameful.

When stewing, Li Weiyin simply sorted out the things he wanted and took out his mobile phone.

Xu Yimo, who was sitting in the audience, sent a message to Li Weiyin: [Yinyin, what to do? I want to eat. 】

Li Weiyin was in a good mood, and after glancing at him, he replied: "Go home and make it for you. 】

[The sound is the best, and the sound is the favorite.] Xu Yimo smiled happily and contentedly.

[Yinyin also loves a silent ......]

For fear that Xu Yimo would be bored offstage, Li Weiyin just chatted with him with text messages.

I can see that the contestants next to me are full of question marks.

At this moment, there was a clang, and it was a young contestant next door who dropped his knife on the ground.

It may be that he was unlucky, the blade and the handle of the knife were directly separated, and he called out to the person in charge of the inspection: "Yes...... Yes...... Can't give me a new knife......"

The person in charge went to ask the organizer, and finally came back and shook his head: "Every chef will encounter all kinds of problems, and we only provide one copy of all the tools, ingredients, and seasonings." ”

The young man, who seemed to be an introvert, bowed his head in frustration, wiped the knife clean, and began to chop vegetables with the back of the knife.

Li Weiyin received Xu Yimo's message again: [He's so pitiful, why don't you give him a new knife? 】

When he raised his eyes, he saw a little angel who was a little puffed, Li Weiyin couldn't help but smile and handed over his knife.

The other party looked at Li Weiyin blankly, a little unable to come back to his senses.

"Lend you." Li Weiyin smiled kindly.

"Thank you, thank you, thank you......" The other party thanked him again and again, and bowed deeply.

"Time is running out." Li Weiyin pointed to the time and set it for an hour and a half.

The other party took the knife and hurriedly began to operate, Li Weiyin looked at his knife skills, and knew that he was a person with real kung fu.

"I reported that she had been playing with her mobile phone, maybe she was searching for recipes on the Internet!" The person on the other side of Li Weiyin seemed to be dissatisfied, he raised his hand and reported Li Weiyin to the organizer.

The person in charge of the patrol glanced at him: "We don't have a rule that you can't carry a mobile phone, you can." ”

Only Li Weiyin saw a little disdain in the eyes of the person in charge.

A chef needs to search for recipes, so what kind of chef is that?

Li Weiyin was not affected, but the young man who borrowed the knife hurriedly used all the places that needed to use the knife, and quickly returned Li Weiyin's knife to her: "Thank you, thank you, and I'm sorry for ......"

Li Weiyin smiled, lowered her head and continued to chat with Xu Yimo.

Pinching the time to simmer for an hour, Li Weiyin added rock sugar and kept stir-frying, stir-frying the sugar color.

It can be served on a plate, and this is a dish of braised pork with no added spices at all.

Because there is no blanching, the meat is fragrant, sweet and soft, fat but not greasy.

Hand it over, and it was unanimously approved.

Li Weiyin walked down, Xu Yimo pounced on him, and came to a bear hug, more excited and happy than Li Weiyin: "Yinyin is the best!" ”