On Wang Fatzi's side, he subconsciously paid attention to Cai Youyou's body, and saw that Xiao Cai chose some ginger and green onions, took the selected ingredients, and walked to the side of the cooking table.

Cai Youyou took out a high pot, added water, carefully selected pork hind leg meat in a pot under cold water, added an appropriate amount of green onions, ginger, cooking wine and salt, to facilitate the removal of the fishy smell of meat, boiled the water in the pot over a high fire, and then changed to medium and low heat to cook until the pork was broken, scooped up and put a handkerchief on the meat to cool naturally for later use.

On Mo Xun's side, the first step in processing pork is different from Cai Youyou.

is different from Cai Youyou, who chose pork leg meat, Mo Xun chose pork belly.

He heats up the wok, picks up the pork, holds the meat skin down against the pan, burns it until golden brown, takes it out, and scrapes it clean. Pour water into the pot, add the green onions, ginger slices, garlic slices and Sichuan peppercorns to a boil over high heat, put the pork in the pot, cook until it can penetrate with chopsticks, remove it, immediately put it in the freezer compartment of the refrigerator, and freeze for three to five minutes.

And Wang Fatzi's method of handling pork is similar to Mo Xun's.

Cai Youyou is also silently observing every operation of Mo Xun and Wang Fatzi, secretly comparing himself with their differences, looking for his own shortcomings and the advantages of others.

She knows that Mo Xun's processing method will make the taste of pork more unique.

However, when dealing with ingredients, fast has the advantage of being fast, and slow also has its own unique advantages, and she has confidence in herself.

She smiled and began to process the green garlic sprouts at hand.

She carefully smashed the head of the green garlic sprout, the white part, with the back of the knife to facilitate the overflow of the fragrance. Cut the white part of the green garlic seedlings into the shape of horse ears, cut the green leaves into inch sections, and set aside for later use.

When the pork leg meat was ready, Cai Youyou cut the pork into large slices with a thickness of less than 02 centimeters.

Put a little oil in the wok and add the sliced pork. At this time, it is very particular about technique and heat. Be sure to stir-fry until the fat becomes curly and the lamp is lit. In this way, the unique taste of this dish can be perfectly expressed.

Then put the fried pork out for later use, add the bean paste and sweet noodle sauce, stir-fry until the oil is red and bright, then put in the white part of the green garlic sprouts, fry until the slight fragrance wafts out, and then add the green green garlic leaves and pork slices, stir-fry together.

Add minced tempeh and sugar soy sauce to taste, and serve on a plate when the aroma spreads.

Because when Cai Youyou cooked this dish, it took a lot of time to dry the pork.

By the time the dishes were plated on her side, Professor Zhu, as the tutor of the review, had already tasted the dishes cooked by most of the students such as Mo Xun and Wang Fatzi.

Seeing Cai Youyou put the back pot meat on the plate, Professor Zhu's eyes couldn't help but light up.

When he looked at the plate of good-looking and fragrant back pot meat in front of him, he couldn't help but swallow a mouthful of saliva.

This dish of meat is fat and thin, golden and oily, and the garlic seedlings are green and white, although they are cooked, they are still verdant.

"Students who have completed the exam, come and see, I have never eaten such delicious back pot meat for this dish cooked by Cai Youyou!" Professor Zhu couldn't help but call a lot of students and started on-site teaching.

In this dish, pork leg meat is thinly sliced and stir-fried with garlic sprouts or green pepper or lotus white with local bean paste......