The first dish that Fengjiao cooked is gold medal honey char siu.

This was originally a traditional dish. However, Feng Jiao incorporated her own creativity into this dish and turned it into a modified version of a new dish.

Wash and dry the selected plum blossom meat, place it in a porcelain basin, and add homemade char siu sauce, wine, osmanthus nectar, garlic, ginger, and scallion.

Here, in addition to osmanthus honey, Feng Jiao also boldly used one of her own creativity. She added salted egg yolks to the marinated barbecue sauce, put all the seasonings into the porcelain basin, spread these seasonings evenly on the plum basin, and then covered the porcelain basin and shook them vigorously. This was to make the pork and sauce better mix together.

After this step, marinate the porcelain basin in a cool place for one night so that the plum blossom meat can fully taste.

In order to save cooking time, the piece of plum blossom meat that Feng Jiao used at this moment was marinated in advance.

Feng Jiao put the marinated plum blossom meat on the far left side of the Qixing Haoyue stove, set up the grilling net in advance, and roasted the meat for twenty minutes on the scorching lotus heat. Then flip the barbecue, apply the sauce prepared before, brushed with osmanthus nectar, and baked for twenty minutes.

After the meat is baked and cooled a little, you can slice it and put it on a plate.

Feng Jiao specially placed them on a special plate according to the color of the gold medal honey char sauté pork.

On top of this plate is the head of a phoenix she carved with carrots in advance.

Fengjiao placed the delicious, juicy, mouth-watering char siu pork into the phoenix tail feather, which looked beautiful and vivid.

In order to save time, when baking char siu pork, Feng Jiao began to process the ingredients of the second dish.

The second dish that Fengjiao cooks is the fragrant duck.

When cooking this delicacy, she used the tender and juicy high-quality duck breast produced in the space system.

Feng Jiao first used a thin silver needle to pierce some small holes on the duck breast.

This will not affect the appearance of the dishes, but will also make the duck breast taste better.

Fengjiao used star anise, licorice, ginger and green onion, salt, sugar, MSG, grapefruit pepper, an appropriate amount of rose wine and a small amount of sesame oil into the bowl, stir evenly to make the sauce. Spread the sauce evenly on the duck breast and give it a ten-minute massage.

After that, marinate the duck breast for an hour with a special sauce.

After the duck breast was marinated, Feng Jiao poured sesame oil into the pan and started frying the duck breast.

Fry carefully over low heat. The side with the skin needs to be fryed for three to five minutes, while the other side takes two to three minutes.

After the frying, the duck meat has become attractively golden.

And this is just the first step in cooking this dish.

Next, Fengjiao started roasting duck breast with purple violet fire.

After about ten minutes of roasting, Feng Jiao spread her sauce made of grated grapefruit pepper, rose wine, chopped perilla leaves and green onions, appropriate amount of salt and white sesame on the roasted duck breast in advance.

She brushed the duck breast with sauce with one hand, and mixed sugar, appropriate amount of rice with the soaked black tea with the other hand.

Still use violet heat, heat the iron pan, take some sugar, tea and rice into the pan, put it on an iron rack, place the duck breast on the iron rack, cover and seal it, and smoke for ten minutes.
Chapter completed!