God of Cooking, grilling skewers attracted the fairy beasts

As expected by Li Heng, even though Qian Ruming was reluctant in every possible way, he quickly completed the task assigned to him.

It didn't take long for Qian Ruming to return to Xiaochu Peak, but there was a chorus of voices behind him.

"Hey, Master Li, I brought you what you asked for."

As soon as Qi Ming entered the kitchen, he handed the things to Li Heng.

"It's really troublesome for me, Senior Brother Qi. It's such a trivial matter, why is it worth your while to go there in person?"

Li Heng took the mold and said politely to Qi Ming while inspecting it.

This is a metal model with some weight. The bottom is boxy, the mouth becomes smaller as it goes up, and the interior is hollow.

From the appearance, it looks a bit like an upside-down funnel.

"It's okay. I have nothing to do since I'm staying at the Refining Peak. I heard you were back, so I wanted to come over and have a look.

If the finished product is not what you want, I can easily change it and save you the trouble of running back and forth. "

If Qian Ruming hadn't gone to find him today, it would have been a while before Qi Ming found out that Li Heng had returned to the clan.

"Thank you, Senior Brother Qi. This thing is just what I want."

In fact, Li Heng could make such a gadget by himself, so asking Qi Ming to do it was really overkill.

After Li Heng finished speaking, he continued to make his pagoda meat, but when he turned around, Qi Ming was still standing there with no intention of leaving.

"Um, senior brother, don't you have anything else to be busy with?"

Li Heng placed the mold on the pork belly and cut out a square piece of pork belly of the same size along the bottom of the mold.

"I'm not busy, Master Li. You're busy with your business. Don't worry about me. I'll just watch from the side."

Qi Ming stared at the movements of Li Heng's hands and replied nonchalantly.

"Tch, you're not busy? Only a ghost would believe it!"

Qian Ruming, who was standing behind Qi Ming, opened his mouth but did not make a sound, only daring to complain in his heart.

When he went to the Weapon Refining Peak just now, he clearly saw several disciples from the outer peak waiting for Qi Ming to refine weapons.

As soon as Qi Ming saw someone coming from Xiaochufeng, he immediately stopped what he was doing.

After hearing that Qian Ruming was here for Li Heng, Qi Ming decisively made an excuse and sent away the few disciples who were still waiting anxiously.

After quickly completing what Li Heng wanted, he followed Qian Ruming back to Xiaochufeng, and now he is staying here again.

Qi Ming's little thought, Qian Ru Ming, that's all right.

But just when he was about to expose Qi Ming, he suddenly felt the latter's threatening gaze.

"Well, senior brother, if everything is okay, just stay and have a casual meal."

It was so obvious that Li Heng naturally saw his purpose, which was nothing more than getting more pairs of chopsticks.

"Okay, Master Li Feng, you have said so, so I would rather obey your orders than be respectful."

This was what Qi Ming was waiting for, and he quickly climbed up the pole and pretended to cater to him.

What is the highest level of eating?

That's it. It was obvious that he wanted to take advantage of the situation, but in the end the other party took the initiative to bring it up.

Li Heng didn't bother to poke him, but put the pork belly cut into squares into the pot and blanched it.

With the pig skin facing up, add the three-piece fish removal kit, turn on the high heat, cook the whole piece of pork until it is tender, then remove and drain out the water.

Then use a thin bamboo skewer to poke some even holes in the pig skin.

This will not only make the meat more flavorful, but also prevent the skin from bursting due to the heat being unable to escape when deep-frying.

Then use a sauce made from soy sauce and sugar water to color the pig skin.

"The next step is to fry the pork belly skin side down in a 60% hot oil pan."

Li Heng was still the same, talking and doing at the same time, and at the same time he didn't forget to take out the photo stone to record.

After the pork belly is fried until the skin appears, remove it and place it on a plate. Place a heavy object on top of the meat to suppress it.

After the pork belly is cool, put it in the refrigerator to freeze hard, which will make it easier to cut.

The frozen pork belly is stood up and cut into thin slices with a knife along the four sides. This process tests the chef's knife skills.

Because when cutting, not only should the thickness of each piece of meat be kept roughly the same, but there should be no breakage in the middle, just like peeling an apple, cut the whole piece of pork belly into one long strip.

After cutting, roll the meat strips back according to their original shape. At this time, the mold can just hold the whole pork belly.

After fastening, turn the mold over and press the meat into the mold along the four sides of the mold.

After preparing the pork belly, Li Heng took out a few dried bamboo shoots soaked in water and cut them into shreds.

These shredded bamboo shoots will be used as a garnish to fill in the gaps inside the pagoda meat.

In addition to shredded bamboo shoots, you can also use dried plum vegetables, but Li Heng has never made dried plum vegetables, so he used bamboo shoots instead.

After cutting the bamboo shoots into shreds, blanch them in water to remove the astringency, then put them into the pot again, add ginger slices and stir-fry until the aroma is released.

Add salt, lard, soy sauce, Baihua stuffed rice and other seasonings to enhance the flavor, and then add two tablespoons of broth made from large bones.

After the bamboo shoots are cooked to taste, fill them into the mold, compact them slightly, and pour a little soup.

This is what the mold looks like

Finally, put the mold into the steamer and steam it for half an hour, followed by another very difficult waiting time.

The others were fine, but the most difficult thing was Lu Xiaoxiao. Every time at this time, she was the one who urged Li Heng the most diligently.

"Brother Li Heng, how long will it take?"

"Brother Li Heng, are you okay yet?"

"Li...wu~"

Unable to bear the disturbance, Li Heng directly mentioned Lu Xiaoxiao and blocked her small mouth that kept saying "bah bah bah".

"If you push me again, I won't let you eat for a while."

No matter when, this trick would work for Lu Xiaoxiao. After being put down by Li Heng, she consciously covered her mouth and never gave Li Heng a chance to fulfill his promise.

Without the little reminder from the deer, half an hour passed quickly without even realizing it.

Remove the mold, pour the liquid inside back into the pot, and then invert the mold onto the prepared plate.

A layer of blanched baby greens can be placed on the plate for decoration.

After taking away the mold, a pagoda-shaped pork belly with distinct layers appeared in front of everyone.

When you pour the soup into the pot, you need to add a little starch to thicken it and reduce the juice over high heat.

When the soup thickens, pour it evenly over the pagoda meat that has been placed.

If this is not accompanied by a picture, I am afraid that the readers will not be able to imagine what kind of dish I am writing about. I am definitely not just trying to satisfy everyone, so I am posting four

"Okay, you're done!"

Li Heng put down the pot and spoon in his hands and said with satisfaction.

"Wow! This dish is so beautiful, brother Li Heng, you have changed!"

Lu Xiaoxiao opened his mouth, put his hands on his chin, held the saliva that might fall to the ground at any time, and said with bright eyes.

"What has changed? Where have I changed?"

Li Heng's head was full of questions and he didn't understand Lu Xiaoxiao's unreasonable emotion.

"When you cook in the past, you mostly only consider the taste. Nothing is as beautiful as this plate of pagoda meat. I can't bear to eat it."

The deer's little eyes couldn't leave the plate of pagoda meat on the table.

"Yeah, we think so too."

The apprentices also agreed with Lu Xiaoxiao's point of view.

They all agreed that this pagoda meat should be the most beautiful dish Li Heng has ever cooked.