Renov found a long-handled battle axe from somewhere, with the handle and body of the axe being about two meters long.

He gestured with the axe, as if he was about to take action.

Generally, the normal step is to use an anesthesia gun to faint through the cage, then drag it out and then slaughter the food.

In order to prevent the steel-armored bear from sticking out his claws and hurting people, each railing is thick and dense, and the gap in the middle is only three or four centimeters wider than the axe in Renov's hand. With such a small width, if you are not careful, the axe will chop on the railing.

Not to mention processing ingredients through the cage, it is not easy to slaughter through the cage.

Instead of using hot weapons, he only relied on a bulky long-handled battle axe, and wanted to kill a bear with a fur that was as hard as steel armor through an iron cage.

However, Renov just took a strange step, adjusted the angle slightly, and then...

Swish!

A cold silver light flashed away.

The steel-armored bear, who had been roaring, suddenly paused, and then let out a shrill scream.

Blood splattered everywhere, and its four claws fell down in one stroke, and the incision was neat and smooth as a mirror.

A big coincidence is not crafty.

These four words suddenly flashed through Qian Chen's mind.

Soon a large amount of blood splattered, and a strong smell of blood suddenly emanated from the entire hall.

Many powerful people took out handkerchiefs to cover their mouths and noses, and their faces showed disgust.

In the past, Qian Chen's cooking style was always criticized, and he felt that it was too vulgar and did not have the exquisite and elegant nature of French cuisine.

But compared with Renov, it is like ape Tarzan and a British gentleman.

Renov didn't care about other people's gaze at all. While he got into the cage, he picked up the bear's paw and used a basin to catch a large pot of bear blood.

The seriously injured and dying steel-armored bear fell into the final madness, twisted its body and bit Renov hard, and then was hit on the head by Renov with a heavy punch and died on the spot.

After taking out the bear paw and bear blood, Renov, who was stained with a trace of blood on his shiny bald head, began to clean the bear paw and peel off the skin...

Why is it so skillful? It’s not the first time I do it!

Qian Chen withdrew his eyes and began to make his own cuisine.

Qian Chen chose a dish that was very pork elbow.

The pig elbow and the part of the pig's legs close to the body are conical in shape as a whole, which is the most delicious part of the entire pig tissue.

Pig elbow is divided into front elbow and back elbow, with thick skin, many tendons and heavy colloids. It is suitable for cold stirs, roasting, soup making, stewing, braising, simmering, etc.

However, Qian Chen’s cooking method this time was to learn from German roast pork elbow and then roast it with Beijing roast duck!

"That's pig's elbow!?"

"Haha, it's such a bad food. I really don't know how to highlight the elegance of French cuisine with such bad food."

"I heard that the Germans in the north like to make dishes with pork."

"One uses bear's paws and the other uses pork. Is Yuqian competing for who is more rustic this time?"

Hearing this person's words, the powerful people next to him immediately laughed maliciously.

French cuisine requires strict requirements on ingredients, and meat ingredients are mostly beef and mutton. French cuisine that claims to be noble obviously does not look at pork.

Even if Qian Chen uses fantasy ingredients.

The food used by Qian Chen is called the Yilebis red-haired pig, which is named after the pig's body is covered with red hair.

One of the most special features of this pig is that its skin contains more than ten times more collagen than ordinary pigs, and it can be called a beauty product.

It is said that a countess in France once had a recipe for beauty and kept eating the red pigs every day, and after she was fifty, she would regularly inject the pig skin extract from the red pigs.

As a result, when she died at an age of over 100, her skin was even more delicate than that of an eighteen-year-old girl.

As a result, if you don’t bring the high-end beauty and health products on the market today, you can’t sell them at all.

But the same is true, because it is rich in collagen, if the treatment method is not properly done, its pig skin will be more tough and elastic than rubber, and ordinary people cannot even bite it.

Qian Chen washed the slightly red pig elbow and slapped the skin a few times.

With his current "Wing Chun" attainments, he doesn't need to put on any fancy stands. With a casual blow and freehand painting, he can break the meridians inside the ingredients.

When others cook the Irebis red pig, you must add a lot of sour seasonings such as vinegar, hawthorn, and lemon juice, or stew for a long time to make the skin of the Irebis red pig soft.

It is difficult to master the sour seasonings. If you add too much, it will make the dishes a little sour and destroy the overall taste.

If the stewing time is too long, it will easily make the gravy inside grow old, which is also undesirable.

Now Qian Chen simply took this simple "photo" and the problem was easily solved.

Afterwards, Qian Chen took out black pepper, salt, Bordeaux red wine, basil, cream, sweet potato flour and other seasonings.

First marinate the pork elbow with black pepper, salt and red wine.

Then use sweet potato flour as the main ingredients, add black pepper, basil, cream, etc. to make a paste.

The reason why sweet potato flour is used is because the starch content in the sweet potato flour is very crispy after baking.

Spread this paste on pork elbows and put it in a special oven used to roast Beijing roast duck.

This oven is somewhat similar to a pizza oven, and is all semicircular like a small brick kiln.

Use fruit charcoal as fuel at the bottom.

Hang the paste-wrapped pork elbows in the oven, the heat rises from below, passes through the top and returns to the bottom, forming a thermal cycle.

At this time, Qian Chen was a little free and began to observe others.

First of all, his own teammates.

I practiced together before, and Qian Chen knew very well what he was looking at.

Yukihei is really responsible for the appetizer. The main purpose of appetizer is to lead to the main course, so the taste should not be too heavy, and it should also make people enjoy the appetite.

In order to maximize his creativity, Qian Chen gave him an opinion and asked him to make a salad.

Salad is a dish that is easy or difficult. When it is simple, just mix some raw vegetables and fruits together, cut them, drizzle them with salad dressing and serve them on the plate.

But it is not that easy to make delicious or even perfect to connect the past and the future.

Generally, French salads are made of roasted duck breast, fish, ham, bacon and other meats with raw vegetables. Common vegetables are lettuce, purple cabbage, cherry tomatoes, etc.

Who is Yukihiroshi? He has to make a big news person even without news. It is perfect for him to give him a question of salad with extremely high freedom.

He directly used Japanese fried chicken as his meat, with cabbage commonly found in Japanese salads, mashed potatoes commonly found in American salads, and his homemade pea mashed sauce. The sauce was made of Thai sweet spicy sauce, and a hot spring egg was covered with it.
Chapter completed!