'Dragon and Phoenix Chengxiang' is one of Dowling's best dishes, and this dish is also the first he learned, and the reason why he makes this dish also shows that this dish has his special meaning.

'Dragon and Phoenix Chengxiang' is divided into two parts, the first part is the cooking of the eel, and the second part is the stewing of the chicken, and the combination of the two can form a dish that is both spicy and fresh.

As for the 'Four Differences', this is a complex dish that is no less than the 'Phoenix Nine Chicks' and 'Dragon Roaring Nine Heavens'.

First of all, what is needed is to splice chicken, duck, goose and pigeon together, and then use four cooking techniques of steaming, roasting, frying and braising to make it four different flavors.

Because the size of the four birds is different, so Dowling has to pay attention to the division, because the size of the goose is relatively large, in order to facilitate the final splicing, so Dowling directly uses a knife to divide the goose horizontally into two, and takes the complete lower body of the whole goose.

The duck has a long neck, so the entire upper part of the right side of the duck is taken, and the chicken takes the entire left half below the neck and above the leg, so that it can be put together into a complete four-like body.

Dowling took the sheep casing and used the sheep casing to sew the chickens, ducks and geese, the sheep casing not only has good toughness, but also facilitates absorption, so it is simply the most suitable to use it to stitch up.

"Prepare marinade for me, green onion, ginger, cooking wine, pepper, Sichuan pepper, soy sauce, sesame oil, salt, light soy sauce!" Dowling commanded at the enemy.

"Okay, I'll prepare." After Qiu Huo answered, he hurriedly went to prepare.

After a while, Qiu Huo came over with a small pot of marinade, and Daolin took the marinade and smeared it directly on Siwei's body, which needed to be marinated overnight, but now time does not allow it, so Daolin directly used his true qi to induce, so that the marinade was all integrated into the flesh to ensure that it was fishy and flavorful.

As for the rare convenience of this dish, how to achieve the four different flavors of steaming, grilling, frying, and stewing.

Dowling found lotus leaves, he wrapped the pickled pigeon with lotus leaves, stuffed it into the belly of the four dislikes, and sewed the leak with a casing, which is the so-called four dislikes, because when the outer layer is heated, the inside can be continuously heated, so as to achieve the first stewing effect.

Dowling then took a piece of lard butter, wrapped the goose part with lard, the lard fat will turn into grease when heated, and the continuous high temperature will make the goose skin appear a second kind of frying effect, this step is more difficult, that is, Dowling needs to separate a part of the true qi to cover the pig grease to ensure that the grease does not fall.

As for wanting to embody the third steaming effect, it is actually very simple, Dowling takes flour and mixes it with a piece of flour, and covers the chicken part with dough, so that when heated, the moisture in the chicken can also achieve minimal loss, so as to achieve the effect of steaming.

Finally, the roast duck is the best way to make the duck, just apply the crispy water to the duck part and make it a roast duck.

Everything is ready, and then Dowling sends the four dislikes into the oven, and the four dislikes are cooked, and they need to hang the oven to roast, and the time for hanging roasting takes about an hour, and at this time Dowling can prepare vegetarian dishes.

Now that the 'Four Differences' and 'Kung Fu Boneless Pig' are in the final processing link, just keep an eye on Wu Ziyong.

'Dragon and Phoenix Chengxiang' is also being processed, and as for the final meat dish 'Secret Braised Pork', Dowling puts him in the final final production.

The remaining two vegetarian dishes are also extremely difficult to make, first of all, 'Dinghu Shangsu' This dish needs to collect 19 kinds of precious ingredients such as three mushrooms, six ears, nine bamboo shoots, and one sheng to complete the production, and when the 19 ingredients are gathered together, it will produce a kind of meat fragrance.

The three mushrooms are: mushrooms, straw mushrooms, and shiitake mushrooms.

The six ears are: white fungus, golden fungus, fungus, elm fungus, stone fungus, and osmanthus fungus.

The nine bamboo shoots are: bamboo shoots, golden shoots, asparagus, vegetable shoots, hairy tail shoots, pen shoots, ginger shoots, hanging silk shoots, and pork belly shoots.

One sheng is: bamboo fungus.

After preparing three mushrooms, six ears, nine bamboo shoots, and one sheng, it's time to cook this top-notch vegetarian dish.

First of all, blanch the celery, carrots, kelp, and bean sprouts in water, and then add salt, longan, tangerine peel, white pepper and a monk fruit.

Dowling put these ingredients into a casserole, and after the casserole boiled, it had to be simmered over low heat for two hours, but fortunately there was still time to spare, otherwise Dowling would have to use True Qi to process it again.

During this time period, Dowling chose to deal with three mushrooms, six ears, nine bamboo shoots, and one sheng, although the three mushrooms are all mushrooms, but the aroma is different, and the taste of the six kinds of ears and nine kinds of bamboo shoots also has its own characteristics.

At the end of this step, Dowling put it aside, because the vegetarian broth was not ready, so Dowling was ready to make another dish, eggplant.

This vegetarian dish is made of 10 chickens to make eggplant, and it takes 28 days of nine steaming and nine drying to complete, which is really difficult.

For this dish, Dowling is going to use True Qi throughout the whole process, which can not only enhance the taste, but also speed up the production.

Dowling quickly peeled and peeled the eggplant, and then a knife flashed and cut the eggplant into thin strips.

These filaments need to be dried, this is simple, Dowling shook off a breath of true qi, and the true qi containing the phoenix fire energy directly dried these eggplant shreds, put the eggplant shreds aside for later use, and Dowling was ready to do something to those chickens.

Boil the water, put the old hen into the pot, then put the grate on top, spread the drawer cloth on the grate, let the dried eggplant shreds on the drawer cloth, and use the chicken soup produced by cooking the old hen to steam the eggplant shreds into the flavor, so repeatedly nine steaming and nine drying, after a total of ten chickens, you get a chicken flavor of eggplant.

Then use chicken, shiitake mushrooms, mushrooms, new bamboo shoots, spiced dried tofu, and various dried fruits to cut into cubes, simmer in chicken broth, and then add some sesame oil and oil to mix, this superb vegetarian eggplant is made.

At this time, you can almost continue to make 'Dinghu Shangsu', add the boiled vegetarian broth to three mushrooms, six ears, nine bamboo shoots, and one sheng, and steam it in the pot for half an hour, through steaming, all kinds of ingredients not only retain the original taste, but also can absorb the vegetarian broth with the flavor of meat.

If you want to make this top vegetarian dish thoroughly, you also need to pick a sauce with vegetarian stock, wait for the ingredients to be steamed, then take it out and put the bowl upside down, the ingredients are shaped like eight treasure rice, and pour the sauce of the vegetarian soup stock on the ingredients, and this top vegetarian dish 'Dinghu Shangsu' is also made.