I have a restaurant in East Sakura

Just when Zhao Fuyu's cooking gradually started to get on the right track, as one of his biggest opponents.

Kohei Seiichiro's cooking has also begun the stage of formal cooking.

Unlike ordinary cooks who can only passively choose dreamy ingredients, for this invincible Shura, in that small world, if he wants any dreamy ingredients, those ingredients will almost be thrown by himself.

But for him, the best is not the most suitable.

The previous dishes have already determined the cuisine route that he should form after he has traveled around the world and mixed many delicious spices, so the main course must naturally follow this direction.

So the main material he chose was 'Spicy Beef'!

This kind of dream food is actually a very mature type that has been domesticated, and it can be cultivated under artificial intervention.

The characteristic is that the delicious gravy mixed with a variety of spices melts instantly in the mouth. Even so, it still maintains the original chewiness of the beef, and the fat flows out of the meat, which makes people want to stop.

The delicacy with such characteristics is just the most suitable for the dishes that Seiichiro Kodaira is cooking today.

That secret recipe that he called the 'Spice Septet'!

An invisible aura has risen from Seiichiro's side, even Zhao Fuyu, who is devoting himself to cooking, has faintly noticed this chilling aura.

Even the aura on his body has gradually become less restrained than before, with a trace of strength and confidence escaping.

At this time, he also fished out the golden eel turtle that had been soaked for about a quarter of an hour.

In fact, to make this dreamy ingredient, his recipe has already been prepared.

There are not too many complicated skills, the key lies in the integrity of the steps. After the final dish is prepared, it is not only a main dish, but even the main food that follows has already taken shape.

The weed that releases its own flavor through cooking has now been completely thrown out by him.

In fact, if you drink the pot of water directly, you will feel dizzy and uncomfortable, because it is a plant with a small amount of toxin, and it is precisely because of this reason.

It can enter the golden eel turtle's body very quickly and destroy the fishy protein. However, the soaking time should not be too long. If the soaking time is too long, the deliciousness of the ingredients will be lost.

And there will be toxic residues.

This is how Zhao Fuyu found out how to cook this brand-new dreamy ingredient in a short time by relying on his own spiritual resonance for ingredients.

And after several times of baptism, the strong earthy smell of the golden eel turtle itself finally left only a faint trace.

This trace is also the feeling that Zhao Fuyu deliberately kept. After continuing to cook and baptize, these traces of earthy smell will become the source of the wonderful deliciousness of this dish.

You won't feel any earthy smell, only the unique freshness that seems to come from rivers and lakes lingers in your mouth.

This is the key to Zhao Fuyu's culinary skills!

Using every detail and taste of the ingredients, there are only cooks who cannot handle the ingredients, and there are no ingredients that cannot be handled at all.

Take out the golden eel turtle and cut it into pieces, especially the part with the skirt on the back of the turtle, which is divided into a size that can fit the mouth. Only this satisfactory size can make it in the stewing process It won't melt away inside.

As for the other parts, it only needs to be chopped into about the size of a general thumb.

Wipe off these pieces of meat with a kitchen towel.

If the oil is very controlled, then you can heat the cold oil in a pan at this time, and fry the meat pieces of these golden eel turtles until the outer layer is slightly burnt golden.

After stewing, the meat quality of the golden eel turtle is not easy to lose. After all, the meat quality of this dreamy ingredient tends to be soft and tender.

But Zhao Fuyu didn't need to refrain from using oil, so he simply set up an oil pan, put it in the pan at a temperature of 180 degrees, and fry it for about a minute.

While it can enhance the mellowness of the ingredients, it can also soften the texture of these ingredients better when cooking later.

After the golden eel turtle is oiled, the strong fried aroma completely removes any possible earthy smell and the residual toxicity of weeds after soaking in water.

The next step is to thoroughly start the process of assembling!

A piece of pork belly is peeled and sliced, the ginger is slightly patted, peeled and cut into granules, and then the garlic is peeled, which is also cut into granules according to the size of the ginger.

Then there are red pickled peppers, chopped bell peppers, and spicy sauce, yellow lantern chili sauce, spicy girl chili sauce, hoisin sauce, pork rib sauce, and oyster sauce.

Once these kinds of sauces are mixed, it will be the main sauce for cooking the golden eel turtle.

Although there are many types of sauces, in fact, the amount of mixing is only about one spoonful of a normal frying spoon, which is not considered a lot.

It is precisely because the weight does not steal the show that the mixed sauce can release the complex flavor.

Coupled with the combination of other ingredients, the delicious and spicy taste of the whole dish is released.

After the garlic leaves and perilla leaves are cut and matched, and a large bottle of high-grade grain liquor is added, it can be said that everything that needs to be prepared for this dish has been completed.

All that's left is cooking!

Put the oil in the pan, first throw the garlic into it, and fry it.

Fry the garlic until it is golden, then remove the garlic, leaving only a little garlic-flavored base oil, and then throw the pork belly in.

Stir-fry constantly over medium-low heat until the lard is forced out, and you can see that the pork belly is curled around, with a golden luster, like oil residue.

At this time, put the ginger pieces in, and then throw in the fried garlic.

At this time, adjust the fire to medium-high heat, stir fry a little bit, and release the smell of ginger and garlic.

Then you can put the golden eel turtle into it, stir fry it constantly, and activate the aroma of the ingredients along with the oil, and then you can start adding the sauce.

The first thing that goes in is the chopped red pickled and bell peppers, which give the soup a reddish hue.

The slightly fermented sour taste can also relieve the greasy and increase the deliciousness of the ingredients, and wait until the aroma of the pepper is fried.

You can also put the mixed sauce into it, and you must remember that these sauces must be fried. After the aroma is fried, you can continue to the next step and add white wine!

A large bottle of white wine that weighs about two catties has to be put into one third, and then all the alcohol inside is burned up with a flame. When only the strong aroma of wine is left in the burning pot, add an appropriate amount of water .

It can be said that this dish has entered the final stage of completion!