Qian Chen first heats the oil, then adds garlic, chili, pepper, ginger and other spices to stir-fry.

Accompanied by a strong aroma mainly made of pepper and pepper, Qian Chen began to add bean paste to it.

The origin of this bean paste is unusual. According to the system, it is improved and prepared based on the most primitive bean paste recipe invented more than 2,000 years ago during the reign of Emperor Yuan of the Western Han Dynasty. It is a real historical flavor.

The soy sauce of beans is fragrant but not greasy, the soybeans are full and bright in color, and it has a distant and strong soy sauce aroma.

Then add the broth made with pork bones, chicken bones and other bones in advance, and get a pot of light red soup filled with red oil.

Then Qian Chen made the fire big, and after the soup started to boil, turn off the low heat and slowly boil it over low heat.

Taking advantage of the gaps in the cooking process, Qian Chen began to process other ingredients.

Cut the duck blood into thick slices about 5mm and set aside.

The soybean sprouts are pinched and the tail is removed. Only the crystal clear section in the middle is left.

Don’t look at this short piece of white stick, these are the essence of soybean sprouts. Just add a little salt and stir-fry it, and it will be the most delicious.

Soybean sprouts that have not been treated with head-cutting and tail-cutting are the most common ingredients. After removal, the tender and juicy delicious food suddenly makes them become high-end ingredients.

The reason for such a troublesome preparation is that the roots of soybean sprouts are very fishy, ​​and the head seems to grow bean sprouts to provide nutrients downward, resulting in the essence of soybeans itself being absorbed by the bean sprouts.

In theory, picking up the soybean sprouts one by one is a very tedious task.

However, the "Yizhi Tai Knife" that Qian Chen has reached the maximum level is not a cover. The silver sword light flashed away, and a large handful of soybean sprouts suddenly separated from their heads and tails, and the remaining part in the middle is no less than the length.

Then Qian Chen cut the tripe into strips, sliced ​​the pork with starch, egg white, sliced ​​the ham sausage, lettuce, and teared the fungus into small pieces.

After the yellow throat is sliced, apply flowers on the surface to facilitate taste.

Cut the whole piece of cow louvers into comb-like thin slices.

After killing sea cucumbers and eels, remove the internal organs and cut them into pieces.

It has to be mentioned here that after the "Ichino Tai Knife" has reached the maximum level, Qian Chen has a new experience every time he uses it.

He began to slowly touch the legendary state of "harmony between man and nature".

Take the eel segment and sea cucumber that had just been cut for example. The blood had been emitting, but the eel segment was still trembling slightly, as if it was alive.

If you use it to measure the freshness at this time, it will probably be comparable to the living eels.

Then Qian Chen blanched sea cucumbers, eels, lettuce, etc. one by one according to different heat requirements, and then set aside for later use.

When all the ingredients are ready, the red oil soup is almost done.

Qian Chen directly picked out all the residue inside and threw it away, then added salt, sugar, oil and other seasonings and seasoned them. Then he put all the prepared ingredients into the red soup that tasted good, cooked over high heat, then put them in a container and sprinkled with chopped green onion.

It's not over here yet.

Qian Chen took out the pepper and chili sections and put them in a hot oil pan. After stir-frying out the aroma, he poured it onto the Maoxuewang with hot oil.

Suddenly, bursts of hot oil rolling sound came.

With this sound, the scallions were poured with hot oil, and the aroma of pepper and pepper rose into the sky.

Above the bright red oil are pepper and pepper segments, and in the middle are green green onion flowers after being drizzled with hot oil, and the rich ingredients are covered under the green onion flowers.

There is a dark brown and snow-white eel segment, a light yellow pig's belly, yellow throat, beef loaf, tender meat slices, and ham slices. It shrinks from half of the arms to only the thick fingers of the sea cucumber that looks like QQ candy...

Qian Chen nodded with satisfaction.

Although this is the first time that Mao Xuewang has done this, as a native of the Celestial Empire, he seems to have born with the hidden talent of Chinese cuisine specialization, and he succeeded in one go.

The system also gave an evaluation: blue, 70% completion!

"Wow! It smells so good, Master! I want to try it too, let me try it~"

Asuna, the foodie on the side, started watching Qian Chen make Mao Xuewang, and saw that the saliva could not be stopped surging between her mouth and tongue, and she kept swallowing her saliva in her throat.

Seeing her red eyes, she almost threw herself into Qian Chen and snatched her.

Qian Chen smiled faintly.

Chongqing cuisine belongs to Chongqing cuisine. Although there are slight differences between Sichuan cuisine, the only thing is the same.

That is, a scent bomb composed of spices such as pepper and chili peppers. It will make people's index fingers sway.

"I knew you would say that, you've already prepared it. Look, it's in the pot, you can eat it yourself."

Qian Chen smiled and stretched out his fingers to gently scrape Asuna's perky nose.

“Long live Master!”

Asuna couldn't help but hug Qian Chen.

Qian Chen suddenly felt a soft touch and hit it fiercely.

Qian Chen suddenly felt a little embarrassed.

Fortunately, Asuna's thoughts seemed to be completely attracted by Mao Xuewang, and she did not realize how ambiguous her actions were.

After gently holding Qian Chen, he immediately let go and rushed to the stove.

After a while, ambiguous moans suddenly sounded in the kitchen, accompanied by murmuring whispers.

"So hot! So fragrant! So numb! So spicy! So fresh! So tender! So crispy! So delicious!"

Qian Chen made up the somewhat messy chef's clothes and showed a wry smile on his face.

Asuna's usual image is a quiet and dignified lady and a gentle and quiet wife attribute.

But as soon as I started to eat, I felt like I was violent and my whole body seemed to have become a different person.

After glanced at Asuna, who was already sweating profusely over there and blushed with her face, Qian Chen quickly picked up the plate and left, fearing that Asuna would attack the big bowl in his hand if he took a step later.

When Qian Chen walked out with a plate, he found Sakiya busy in the restaurant, tidying up the tables and chairs while entertaining guests.

Instead, Remelia looked depressed.

Qian Chen shook his head helplessly. Although they had not met for more than an hour, Remelia was obviously the kind of naughty child who was difficult to serve.

Qian Chen’s guess is correct. Remelia’s reason was that Sakiya was too serious.

Most people will talk a few times when they meet acquaintances in their workplaces, and when leaders with a little human touch see it, they will turn a blind eye.

But Sakiya was different. After settling down Relimea, he immediately began to devote himself to his work.

Seeing Sakiya ignore her, especially when she entertains other guests, a feeling of not being valued suddenly arises in her heart.

"The best hair and blood are strong! Please taste it!"
Chapter completed!