On Cai Youyou's side, pour a little oil into the wok, add a little star anise and stir-fry the fragrant, pour in handmade caster sugar, and start to stir-fry the sugar. When the sugar in the pot was fried to a yellowish color, Cai Youyou quickly put in the boiled meat pieces and continued to stir-fry.

She stir-fried the meat pieces until the water was exhausted, the color was translucent, the surface was slightly yellow, and after the meat pieces began to produce oil, she cooked the rice wine, poured in the soy sauce and stir-fried, until the rice wine volatilized and the soy sauce was evenly adsorbed on the meat pieces.

After stir-frying the meat, she poured some boiling water into the pan, almost the same amount of water as the meat.

Then, add the green onions, ginger slices, bay leaves and other spices, and finally add rock sugar, cover the pot and reduce the heat.

Looking at Cai Youyou's decent operation, Mo Xun finally breathed a sigh of relief.

He guessed that the braised pork made by Xiao Cai probably needed to be improved, but it was still rich enough to cope with the entrance exam.

And Cai Youyou's side, after covering the pot and turning down the heat, looked down at the smart watch that Mo Xun gave her on the shirt pocket, and saw that there was still time left, so she finally breathed a sigh of relief.

Xiao Cai did not hurry and began to wait for forty minutes.

On the other side of the candidates, it is a different scenery.

In the entire examination room, there are about a dozen candidates, like Cai Youyou, who have already started the process of stewing meat, and they seem to be at ease.

And others, especially those rookie chefs who are ready to follow the same example and leave the braised pork unchanged, are not so easy.

Stir-frying sugar color is an important part of making braised pork. This link requires a lot of skill, and this kind of skill is difficult for novices to grasp.

When frying sugar, the ratio of oil, sugar, and water, as well as the heat of stir-frying, are all very important, and you need to rely on personal experience to master.

This also means that even with Xiao Cai as a blueprint, it is impossible for a novice who has not practiced before to completely copy her method when she fried sugar.

In the wok in front of several candidates, the smell of burnt paste soon came out.

There was even a boy who made a mistake in the heat and order when frying the sugar, and added cold water directly to the hot oil pot, causing himself to be scalded by the splashing hot oil, squatting on the ground and screaming, and had to be temporarily taken away by the staff in the academy and go to the infirmary for treatment.

When the bell rang in people's ears, they also smelled the smell of meat.

It was Cai Youyou who walked to the stove and opened the lid.

The pork belly in the pot has been stewed and is exuding a rich and tangy aroma.

Cai Youyou took the chopsticks, picked out the green onions, ginger, star anise, and bay leaves, then put a little salt, and collected the juice over high heat, and waited until the soup was cleaned up before it could be out of the pot. When collecting the juice, she also decantes the excess oil to ensure that the dishes retain the aroma to the greatest extent and the taste is not particularly greasy.

On Cai Youyou's side, the braised pork had just come out of the pot and put it on the plate, and I saw that there were several figures running in the direction of the examination venue, which were the seniors who had just finished class.

Senior Zhou Chao, Senior Hua Xi, and Senior Zhang Lingling are impressively listed.

Seeing this scene, Mo Xun, who was sitting on the judges' seat, twitched the corners of his mouth.