God of Cooking, grilling skewers attracted the fairy beasts

Li Heng had already collected four of the spices needed to make five-spice powder, and still lacked cloves.

When Li Heng heard about lilac for the first time, he thought it was the same thing as lilac.

Later, when I started learning to cook, I realized that lilac is a spice and lilac is an ornamental flower.

So far, Li Heng has not found cloves on Xuanwu Continent, but cinnamon can be used instead.

Although five-spice powder has the word "五" in its name, its ingredient combinations can actually be mixed and matched according to local conditions.

Coming to the kitchen, Li Heng took out five bowls and put five spices into the bowls in a certain proportion.

Among them, star anise, cinnamon, and cinnamon are relatively large and need to be broken into small pieces by hand.

Then first pour the three processed spices into an empty pot without oil and water, stir-fry over low heat to remove excess water from the spices.

After twenty breaths, pour the remaining two spices into the pot and continue to stir-fry over low heat.

During this period, you need to constantly use a spatula to stir the spices in the pot back and forth to ensure that they are not burnt.

Stir-fry until the fennel particles turn slightly yellow, then stop stir-frying, put the fried spices into a plate, spread out and let cool.

After it is completely cooled, grind it into a fine powder to get the final five-spice powder.

For Li Heng, even without a wall-breaking machine, the final step of grinding is not a difficult task. After all, he has also turned soybeans into soy milk.

In this world of cultivating immortals, sometimes cultivation can completely replace technology.

After working for a quarter of an hour, Li Heng harvested a jar of five-spice powder.

Now that he had a new condiment, he naturally couldn't help but want to make a new dish and try it out.

As for what dishes to cook, he had thought about it early in the morning.

Five-spice powder steamed pork requires fresh pork belly.

The blood-toothed wild boar that was kicked to death by Lu Xiaoxiao a few days ago still had some left.

Cut a strip of pork belly that weighs about a pound. It needs to be fat and thin to taste. If it is too thin, it will taste a bit raw, and if it is too fat, it will taste greasy.

"Is one pound enough to eat?"

Li Heng thought, raised his head and looked around, he was the only one in the kitchen now.

One pound of meat is just enough to make a plate. It would definitely be enough for Li Heng to eat by himself.

Considering that Lu Xiaoxiao had just seen him enter the kitchen, Li Heng shook his head and decisively cut another four pounds of meat.

Do more and be prepared, lest someone comes later and you can't rob them.

After cutting the meat, first burn its skin with fire. In addition to removing the remaining pig hair, it also has the effect of removing the fishy smell.

Soak the cooked pork belly in warm water for a while to soften the hardened skin, then use a kitchen knife to scrape off the dirt on the skin.

After draining the water, cut the pork belly into finger-thick slices with a knife, which is a little thicker than the usual slices for stir-fried pork.

It will be enjoyable to eat this way. If it is cut too thin, it may break with chopsticks after it is cooked.

"Bah!"

"Brother Li Heng, you are secretly making delicious food again!"

At the door of the kitchen, two small figures suddenly jumped out, one hand on their hips and the other pointing at Li Heng. Everything was under their control.

"Hmph~ We caught him!"

Lu Xiaoxiao saw Li Heng enter the kitchen and knew that he might be cooking up something delicious again after he didn't come out for a while.

So he called the little sisters and tiptoed to the kitchen to check. As soon as he poked his head out of the kitchen door, he found brother Li Heng cutting meat.

Li Heng, who was concentrating on cutting meat, happened to have his back to the door, and was startled by a sudden sound.

His whole body trembled, and the last knife almost cut off his own finger.

"What kind of trouble did you two suddenly get into? I was almost scared out of my mind!"

Li Heng put down the knife in his hand with lingering fear and said to the two little ones angrily.

Darling, this is a kitchen knife equivalent to a ninth-level spiritual weapon. Chopping a finger is not as easy as cutting an onion.

"Look at you two, I'm scared to death. From now on..."

In order to make the two little ones learn a lesson, Li Heng gave them a lesson, which made them lower their heads in shame.

"We, we know we were wrong and we will never do it again."

"Brother Li Heng, please forgive us!"

The two little ones each said one sentence, and looked at Li Heng with wide, watery eyes, as if Li Heng would cry to him if he said one more word.

"I'm afraid of you, so I won't do it again!"

Li Heng stood up and really made the two little ones cry. He had to coax them himself, so it was a bit more gain than loss.

"Hehe, brother Li Heng, what new dishes are you planning to cook?"

After seeing that Li Heng was not chanting sutras, the expressions of the two little ones quickly turned from cloudy to clear.

Curiously, he lay on the edge of the stove and watched brother Li Heng put the chopped meat into the basin.

Fortunately, Li Heng had the foresight to prepare five kilograms of meat. It should be no problem for these two little girls to show off a kilogram each.

"Five-spice steamed pork."

"Is it delicious?"

Lu Xiaoxiao was simply out of words.

"It's not delicious. Just watch me eat it for a while."

Li Heng teased, Xiaoxiao is a guy who even wants to taste the saltiness of the bath water. When the food is in her mouth, how can she say it is not delicious?

"Hehe, I'm just saying casually, who on Little Chef Peak doesn't know that brother Li Heng is a great cook and everything he cooks is delicious."

Even though he has gone through countless times of flattery, the simple Lu Xiaoxiao has also learned to be diplomatic.

"It's good to know!"

Li Heng was chatting with the two little ones while preparing the ingredients for the steamed meat.

Cut half a piece of ginger into shreds, cut five green onions into small pieces, and put them into a small bowl.

Add half a bowl of water to the bowl, mash the onion and ginger with a rolling pin, and squeeze out the juice from the onion segments and shredded ginger.

Marinating pork belly with onion and ginger juice can better remove the fishy smell.

Pour the juice into the pot of pork belly and mix with your hands to allow the meat to better absorb the onion and ginger juice.

After mixing well, add a little soy sauce for color, two spoons of salt and half a spoon of sugar.

Finally, add today’s hero, a handful of allspice.

Continue to mix the meat slices, and then make the steamed pork rice noodles.

The method is similar to frying five-spice powder. The raw material required is commonly eaten rice. You can also add a little glutinous rice to it to increase the stickiness.

After washing the rice, drain the water, pour it into the pot, stir-fry over low heat until it is slightly yellow, take it out and let it cool.

The last step is a little different. You need to use a rolling pin to grind it into coarser rice flour.

After it is ready, pour the rice noodles into the basin and stir according to the ratio of one pound of meat to two taels of rice noodles.

Coat each piece of meat with a thick layer of rice flour. If the pot is too dry, you can also add a little water.

Then place the meat slices, skin side down, one by one in the prepared bowl.

Five pounds of meat, five full bowls of meat.

Under the witness of the two little ones, put the five bowls into the steamer of boiling water and cover the pot.