"This big plate of chicken can be spicy and fragrant. Don't mention how satisfying it is when you eat it." Feng Jiao smiled.

After hearing Feng Jiao's words, Qianmo, who had stretched his neck and watched, couldn't help swallowing.

After just recording all the steps to cook this big plate of chicken, Xing'er subconsciously glanced at Qianmo.

Seeing that he was secretly swallowing, she made up her mind to decide that she must learn to cook this dish.

Looking at Qianmo who was drooling from a distance, Chen Xuan secretly swallowed his saliva and shook his head at Qianmo's back, thinking in his heart that Qianmo is not good. Everyone is eating the delicious food cooked by Miss Fengjiao every day, why is he still so useless?

Tsk, even saliva is about to flow down!

After making this plate of chicken, Feng Jiao started cooking the basin of lamb again.

Wash and cut the mutton belly into pieces that are ten centimeters long, three centimeters wide and one centimeter thick. Break the mutton bones and spread them on the bottom of the pot. Add water to the top until the meat is over, boil over high heat, clear the blood foam, and decant the soup without using it.

Add clean water, boil over high heat, and skim off the floating foam. Add an appropriate amount of clean water, and then skim off the floating foam after boiling. Then put the mutton oil in and cook for a while, and skim off the floating foam again.

Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, ginger, white beans and so on in gauze to make spices, put them together with ginger slices, green onion slices, and fine salt into the pot. Continue to cook on high heat until the mutton is 80% mature, add red oil and peppercorn water, and cook for about two hours.

At this time, the soup pot should always be kept boiling. Take out the cooked mutton, cut the top into thin slices, put it in a bowl, sprinkle with minced coriander. You can also put chili oil and scallion slices into flavor plates, and put the lotus leaf cakes into a large plate. Serve it with the mutton soup and let the guests take it themselves.

"Master, aren't there any fish on the banquet? Then when will we make fish?" Xing'er asked with her eyes lit up.

Feng Jiao smiled and began to cook the milk soup pot fish.

Scrape the fish off the scales, dig off the gills and wash them, cut the stomach and open the cavity, remove the internal organs, cut the head, and split them into two pieces.

Carve the cleaned fish slant knife into a tile-shaped knife block, put it in a basin, add fine salt and rice wine, stir evenly and soak.

Wash the radish, cut it into thin strips, and blanch it in boiling water.

Pick the spinach and wash it and cut it into pieces, cut it into slices, cut it into strips of tofu, cook it thoroughly, shiitake mushrooms, shrimps, and winter bamboo shoots in boiling water, slice it, slice it into pieces, cut it into pieces, slice it into pieces, and divide the ginger and minced ginger.

Add a little oil to the pot and boil it, pour it into the fish pieces, fry and turn it over, drain the oil in time, then heat the pot, pour the oil into the flour, grind it with a spoon, stir until it is snowy white, add the soup, fish pieces, and add the fine salt, MSG, rice wine, green onion, ginger, and cook over low heat. Pour the fish soup into a special copper hot pot, spread the noodles with ham, shrimp, mushrooms, and winter bamboo shoots. After covering the pot, add high-quality charcoal on the top of the copper hot pot.

After the guests took the table, they put the copper hot pot, along with spinach, tofu, radish, and vermicelli, and the prepared ginger and vinegar sauce on the table, then lit the charcoal in the hot pot and boil the pot.

When guests are having a meal, they can remove the lid of the pot, add coriander and white pepper noodles to the pot, pick out the fish and dip it in the ginger and vinegar sauce. After half of the time, they can also add milk soup into the pot, add spinach, tofu, radish, and vermicelli, continue to boil, and eat it with soup and vegetables.
Chapter completed!