Cut the pork belly into mahjong pieces of about the same size, Su Fei soaked the meat pieces in boiling water for a while, after all, these pieces of meat were originally placed outside, and they would always be stained with some dust. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Then, Sophie introduced the pearl rice into a wooden basin, washed it with clean water, and there were two holes in the stove that could hold two containers, one large and one small, and Sophie introduced the pearl rice into a cylinder pot, added some water to the pot, and then closed the lid and began to heat it on the fire.

Next, Su Fei turned out a round pot under the stove, chefs in this world don't often use this kind of pot, except for the cylinder pot used to cook soup, they more often use a frying pan or directly an iron plate, but this round pot is also Su Fei's memory, closest to the memory of the pot in his mind.

After cleaning the pot, Sophie placed it on the stove, and the firewood under it was burning brightly, and soon, the remaining droplets of water in the pot had evaporated.

After pouring a little oil into the pot and waiting slightly, Su Fei tore open the spice bag he bought in Taobao, estimated and sprinkled a handful into it, with the sound of "hiss", the spices jumped slightly in the hot oil, and soon, the special smell in the spices spread.

Su Fei did not pause, and when the fragrance was at its highest, he poured a large pot of meat pieces into the pot.

Shh

This time, the pot sounded like fried beans, Su Fei held the pot and spoon, and rolled the pieces of meat in the pot, so that each piece of meat could fully contact the oil, this process could not be stopped, the fire in the ground was blazing, if you stopped for a moment, the bottom meat would be burned.

Sophie didn't see it, opposite him, Meiss looked at him with an incomprehensible expression, but Meiss still continued his process, he had already cut all the ingredients, and after brushing the pan with oil, he directly spread the venison cut into round slices into the pan one by one, and then turned them over one by one, so that the meat slices were heated evenly on both sides.

When the pieces were almost six times cooked, Meiss finally opened the wooden box he had kept beside him, dipped a brush in the powder from the wooden box, brushed it on the fillet slices, and then he opened another wooden box, and some black juice was taken out of the box with a spoon and poured into the pan.

Meiss held the handle of the pan with one hand, and saw that his arm exerted a slight force, and the pieces of meat in the pan were actually thrown together, and then firmly connected to the pan, and he raised the pan so that it was farther away from the flame, so as not to burn the meat slices.

After a few tumbles, Meiss deflected his wrist and the slices of meat in the pan were thrown into the plate on one side.

Then, he picked up the dough that had been fermented on the side and kneaded it......

As for Su Fei's side, the meat pieces were stir-fried in the oil pan, and after the meat pieces showed a yellowish color, Su Fei immediately poured rock sugar and light soy sauce into them, and stir-fried for a while, the rock sugar melted in the hot oil and turned into a thick brown juice.

Soon, every piece of pork belly was dyed with an attractive sugar color, and Su Fei poured the hot water she had prepared earlier into the pot, and the sound of "stinging, stinging, stinging" suddenly stopped.

The next step was to stew and collect the juice, which would take a while, and Sophie could only wait.

At this moment, the aroma of braised pork had overflowed from the pot and filled the entire kitchen, and even the other chefs who were busy in the kitchen looked sideways at Su Fei from time to time.

Meiss also put away his contemptuous affection, he reheated the pan, opened a row of wooden pots beside him, and brought the dough over at the same time.

First, he plucked a fist-sized piece from the dough and quickly spread it out into a thin layer in the warm pan, bringing the pan close to the flame, and the thin layer of dough immediately began to yellow.

With his other hand, he quickly scooped a spoonful of red sauce from the first tube, sprinkled it on it, and shook it evenly.

Then, he took another piece of the dough and threw it on the thin dough that had been cooked for 8 minutes, and as before, after the edges of the dough began to turn yellow, he scooped a spoonful of the blue sauce with his left hand and poured it on top, shook it evenly, and then repeated......

In this way, stacked again and again, every jar around Meiss was used once, and in the end, about a third of the original dough remained, and this time, Meiss spread the remaining dough in the pot at once.

After heating it slightly for a while, making sure that the dough was glued to the bottom, Meiss removed the large piece of dough from the pan.

This piece of bread probably looks like it has to be the size of a small table, and it takes a lot of strength on the wrist to swing such a large pot freely.

Since the top dough was not fully cooked, Meiss easily rolled up the sides of the dough to make the whole dough look like a plate.

Meiss unplugged a water bladder and poured it over the dough, and out of it came white milk.

With a layer of milk as the base, Meiss neatly arranges the roast venison, vegetables, and other ingredients that have been prepared before.

After topping it with a few pieces of cheese, Meiss turned on the oven by the stove and moved the dough into the oven.

When the water in the pot boiled over the heat, Su Fei took out the two firewoods that burned the most in the stove, and at this time Su Fei was also close to the last step, which also took the longest time - slow heat to collect the juice.

During this time, he can also go to see how the rice is doing, and gently lift the lid, because this is not a pressure cooker, so the rice does not cook quickly, and if it is not stirred in time in the final stage, it may burn the rice grains underneath, but it is still early, Su Fei stood aside and waited after stirring the rice.

It wasn't until there was only the juice left in the pot that the meat pieces were covered that Su Fei picked up the pot again.

It's not that he doesn't have enough strength to pick up the iron pot, but he hasn't practiced, that kind of difficult action, it's difficult to do without a period of study, if he doesn't carelessly spill a pot of braised pork, Su Fei simply crashed to death on the stove.

While stir-frying, while collecting the juice, Su Fei also sprinkled the salt, scooped up the soup with a spoon and tasted it many times before making sure that the saltiness was just right.

When the aroma of rice came out of the pot next to the rice, Sophie's braised pork was finished.

In the pot, the glittering sugar-red braised pork lay in the thick juice two fingers deep, and the pieces of pork belly had become a piece of soft and delicious food that made people have infinite appetite at this time, Su Fei took a deep breath of the fragrance wafting out of the pot, and couldn't help but saliva in his mouth.

He is estimating the meat cut by the guest judges who are going to taste the braised pork, so this pot of braised pork is enough to give each guest three pieces.

Su Fei swallowed, his Adam's apple shook, and his eyes burned at the braised pork in the pot.

"One piece, I'll only eat one piece, huh...... Just one piece!"