On Cai Youyou's side, the small casserole on the stove in front of her was boiling pork ribs and corn soup, and she was taking care of the stove while cooking another classic dish on the harvest banquet, pot wrapped meat.

Slice the finest wild boar meat, about the same thickness as the back of the knife, and shred the green onions, ginger, and carrots.

Put the sliced meat into a container, pour in a spoonful of cooking wine and an appropriate amount of salt and marinate for about half an hour.

Add starch and an appropriate amount of water to grasp well, so that the meat slices are coated with starch paste, and then put a spoonful of oil to grasp well.

Put more oil in the pot and cook until it is hot, put the meat into the pot one by one, fry it until the skin becomes hard, remove the oil, and fry it again to ensure that the meat slices are charred on the outside and tender on the inside, and the color is golden.

Remove the fried meat slices and set aside.

In another pot, add a small amount of oil, pour the green onion, ginger and shredded carrots into the pan and stir-fry until fragrant.

Add sugar, vinegar, special plum sauce and an appropriate amount of water and stir-fry evenly, put the fried meat in the pan and evenly coat the juice to put it on a plate.

As the saying goes, those who can work harder, Cai Youyou is cooking two dishes here, and Wang Fatzi is also busy and cannot be idle.

There was a large steamer in front of him, which was used to make gourd cups.

To cook this delicacy, you need to soak the glutinous rice overnight in advance, steam it for about 15 minutes, and then let it cool for later use.

Then, boil the kidney beans, soak the raisins and cranberries in hot water and rinse them, drain the water, and blanch the dried lilies and drain them in hot water.

Choose a round and beautiful golden gourd, that is, a small pumpkin, remove the guash, and trim the head and tail to facilitate the next dish.

Cut a third of the pumpkin crosswise, scoop out the sacs, steam in the pressure cooker for another 15 minutes, mix the glutinous rice, kidney beans, drained lilies, raisins, and dried cranberries together, and stir well.

Scoop out enough pumpkin puree from the steamed pumpkin and beat it into a paste for later use.

Fill the pumpkin with the mixture and steam for another 10 minutes.

Put the pureed pumpkin puree into a pot and add a little sugar to boil, take out the pumpkin, buckle the dishes at the opening and flip it, make a small opening on the top of the flipped pumpkin cup, and pour the pumpkin puree on it.

When cooking this dish, you need to pay special attention to the fact that the pumpkin and the dried fruits used are both sweet and should not be added with more sugar, otherwise it is easy to cause the taste of the dish to be too sweet and greasy, but it is not suitable for the mouth.

This time, Mo Xun, who was in charge of the overall arrangement, also cooked a hard dish for the harvest banquet and grilled the pig's face.

Take the pig's head and take the pork face meat, scrape off the fluff and other sundries, wash it with water, then put it in a pot of boiling water and cook for ten minutes to remove the fishy smell, take it out and wash it with water. Then put soy sauce, sugar, rice wine, star anise, cinnamon, cinnamon, angelica, refined salt, monosodium glutamate, green onion, ginger, garlic, pepper and other seasonings into the stew jar, add soup to boil, skim off the foam.

After this step, put the pork face meat into the stew jar, put it on the fire and boil, then use slow fire to grill, cook it thoroughly, take it out with the skin side up, put it into the basin with the skin side up, take the appropriate amount of soup in the stew jar and put it into the spoon, and then pour the soup on the grilled pork face meat.

Soon, one dish after another was served.

The first thing that catches the diners' eyes is the harvest of purple cabbage, green cabbage, three-color bell peppers, cherry tomatoes, and cucumber slices. Read the latest chapter of "Otherworldly Restaurant: Xueba's Private Caipaw Book House" for free for the first time.