In the kitchen, Li's eyes widened and he looked at Jiang Xi with a look of trepidation.

"Xi'er, my mother won't be able to do it at all, you said so much, what if we can't do it later?"

"There won't be that possibility, mother, I will, you do it and I'll tell you."

Li looked at Jiang Xi suspiciously, from the time she could read and write before, to the time she used to say so many dishes in Sichuan dialect, Li had already felt the difference between her.

I thought to myself, my daughter should have learned some words with her husband on weekdays, and the recipes are not uncommon these days.

She chose to believe in Jiang Xi, just as she believed that her husband would definitely return.

Soon, the sound of chopping vegetables came from the kitchen, which was very rhythmic and pleasant to listen to.

Cut three shreds, cut some shredded meat, and then put the ginger, onion and garlic, and cut a small piece of chili, Li Shi adjusted a bowl of sweet and sour according to what Jiang Xi said.

Pour a little soy sauce into the shredded meat, and then wrap it with starch, which can not only enhance the color, but also absorb the flavor, and the meat coated with starch is particularly smooth and tender, and it is more refreshing to eat with three threads.

Jiangxi lit the fire with tinder and handed some firewood in.

In her previous life, her grandmother's home was this kind of earthen stove, and she would burn it since she was a child, and it was difficult for her at this time.

Soon the pot was hot, Li poured the oil, and when the oil began to smoke, he took advantage of the fire to pour the meat on the plate and stir-fry, followed by shredded chili peppers and onions, ginger and garlic.

The fragrance came from the kitchen, and Shen Yuanwai waited a little anxiously, and looked inside from the outside window.

At this time, Li had already poured down the three silk and fried it, and was putting sweet and sour sauce.

While Jiangxi was burning the fire, he also mixed out the starch juice, and finally used this thing to collect the juice, otherwise the taste would not be so delicious.

As soon as the starch juice goes, it means it's time to get started.

Li casually copied a plate, picked up the pot, buckled it inside, and a plate of fish-flavored shredded meat full of rich fragrance was ready.

There was still fire in the pot, and Li was not idle, and continued to pour oil.

Jiang Xi told her just now that the method of fish-flavored eggplant is similar to that of fish-flavored shredded pork, both of which are to make sweet and sour sauce.

Lee is a kitchen veteran and knows what to do as soon as he hears it.

Jiang Xi opened the door and walked out with a plate of fish-flavored shredded pork, still holding two pairs of chopsticks in his hands.

"The first course is ready, you can try it."

The rich fragrance had already come out, and not only Shen Yuanwai and the craftsmen wanted to eat it, but everyone else was about to drool.

Shen Yuanwai and the craftsman picked out a pair of chopsticks, and the entrance was a sweet and sour flavor wrapped around the tip of the tongue.

"Delicious!"

"This one tastes good, it's more authentic than my mom's cooking."

As soon as the craftsman opened his mouth, he agreed with the dish.

Soon, the second course was ready.

In the third course, Jiang Xi was cooking the fire and began to prepare the two cold dishes.

With the completion of sweet and sour pork ribs, the red oil ear leaves and garlic white meat are also ready.

At this moment, a wooden table had been set up outside, and Jiang Xi and Li served the three dishes together.

Shen Yuanwai picked a piece of pork ribs and ate it soundly.

"Your dishes over there taste really good, but it's all the sweet and sour flavor you said, won't you get tired of eating too much of this stuff?"

Before Jiang Xi could speak, the craftsman pointed to the two cold dishes next to him and smiled: "Shen Yuanwai, you don't know much about our Sichuan cuisine if you say this, you can try these two dishes again." Our Sichuan cuisine has all kinds of flavors, and we never stick to one. ”