Seeing that the judges had begun to taste the stewed wolfberry porcupine soup made by Bi Yingbo, Zhu Qing and Senior Zhou Chao were not flustered at all, and were still methodically cooking the dish they wanted to present.

Unlike Bi Yingbo, who chose porcupine leg meat, Zhuqing chose porcupine pork ribs.

He carefully chopped the bone-in porcupines into small pieces, and also blanched them to remove the smell of the meat.

At first, when Bi Yingbo saw Zhu Qing chopping porcupine pork ribs into small pieces, he thought that the other party had never seen this kind of ingredient, so after seeing the stewed wolfberry porcupine soup she cooked, he wanted to make a pork rib soup.

The corners of her mouth couldn't help but curl up with a touch of smugness. After all, she made this dish first.

If Zhu Qing's dish mimics her stewed goji berry porcupine soup, it will definitely pull down the judges' rating of his dish.

At this time, Bi Yingbo saw that Zhu Qing and Zhou Chao drained the ribs, added cooking wine, salt, white pepper and sweet potato starch, stirred well, and marinated for half an hour.

While marinating porcupine ribs, Zhou Chao was busy mincing the green onions, ginger and garlic, while Zhu Qing was making a sauce with two spoons of light soy sauce and a little dark soy sauce, plus three spoons of balsamic vinegar, two spoons of sugar, an appropriate amount of salt and white pepper, and some bamboo wine.

Wait until the ribs are marinated to taste, relax the oil in the wok and cook until it is 60% hot. Add the ribs and fry over medium-low heat. At this time, you must pay attention to the fact that the ribs should be sandwiched into the oil pan one by one to prevent sticking.

While the ribs are being fried, pour the sauce into a large bowl with the chopped green onion, ginger and garlic.

Fry the pork ribs until golden brown and crispy, add the sauce while hot, stir-fry quickly and evenly, and wait until the soup is thick and the ribs are fully flavored.

In this dish, the pork ribs are fried golden brown and crispy, so that the pork ribs do not become soft after stir-frying with sauce, but have a charred outside and tender inside.

The carefully blended sauce wraps around the surface of the fried ribs, making this dish so flavorful that you can only taste it.

After tasting the soup brought out by Bi Yingbo, the judges took a long time to eat the bamboo wine drunk pork ribs of Zhuqing.

At this moment, they have forgotten the taste of the light stewed wolfberry porcupine soup, and all that remains between their lips and teeth is the fragrance of Zhuqing, a drunken pork rib!

To the surprise of Cai Youyou and others, among the ten judges, the first to speak was not the three representatives of the Bi family, but a female prime minister from Yinhuixing.

"This pork rib, because the selection of porcupine ribs, is more tender than ordinary pork ribs. Moreover, this dish has a beautiful and attractive appearance and a rich aroma, which is simply intoxicating! The lady complimented.

"yes. If you taste this dish, you can actually taste a rich aroma of wine. There is also a faint bamboo fragrance in this wine, which is really aftertaste! "Old Man Bi is also full of praise for eating.

The bamboo wine drunk pork ribs cooked by Zhuqing are compared with Bi Yingbo's stewed wolfberry porcupine soup, which is immediate.

In the end, the dishes cooked by Zhu Qing and Zhou Chao received a high score of 95 points and successfully won the first game. And Bi Yingbo's dishes only scored 84 points. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.