Three million yen?

Liu Minghui was a little surprised that his appearance fee was so high.

Although I don’t have a detailed understanding of the market situation, after all, this is only a program that lasts about an hour.

To be able to offer such a high price was completely beyond Liu Minghui's expectation.

But when he thought about his talent, he took it for granted.

I am worth the appearance fee.

No, it should be said that it far exceeds the appearance fee.

But seeing how sincere Takimoto Miki was, and because he owed her a favor, he reluctantly agreed to her.

Thinking of this, Liu Minghui nodded and said: "Of course there is no problem with the appearance fee."

"What I admire most is you who can see my talent instead of being fooled by my appearance."

"After you decide on the time, just inform me."

"If it was just a phone call, I would have done a lot less preparation."

“It’s also more convenient in terms of time.”

At this point, the two have basically finalized their cooperation.

Liu Minghui also hung up the phone.

As for random missions?

There are only 30,000 Sakura people, so Liu Minghui doesn’t think it’s a problem at all.

This is equivalent to picking up a high-level skill for free, which is simply a huge gain.

It was getting late, so Liu Minghui made a little preparation and planned to go to work.

It's obviously Saturday, but I still have to go to work.

Liu Minghui felt very irritable.

When I decided to become rich, the first thing I had to do was to change the Ryuki Izakaya to weekends.

Then reduce the working time by one hour.

Money is earned endless.

If you don’t know how to enjoy money, you will earn it in vain.

Thinking this way, Liu Minghui felt that he was much more motivated to make money.

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After briefly processing some of the ingredients needed for the evening business, Liu Minghui was ready to make a simple and unpretentious work meal.

Slightly more complicated dishes require a certain amount of time to prepare.

If you wait until you are done getting ready to prepare, it will definitely be too late.

Liu Minghui is going to make a Dongpo pork dish today.

Dongpo meat has good color, aroma and taste, and is deeply loved by people.

According to legend, it was created by the famous foodie poet Su Dongpo. He never got tired of eating it, so it was called "Dongpo Meat".

Dongpo Pork belongs to Zhejiang cuisine, using pork as the main ingredient.

The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork, stewed with ingredients.

The dishes have thin skin and tender meat, bright red color, mellow flavor and rich juice, crispy but not broken, fragrant and glutinous but not greasy in the mouth.

Su Dongpo once wrote in "Pork-Eating Poems": Slow down the fire and use less water. When the fire is sufficient, he will be beautiful.

Get up and have a bowl every day, and you will be so full that you don’t care about it.

As Su Dongpo said, "slow fire, less water, and more wine" are the secrets to making this dish.

The main ingredient of Dongpo Pork is pork belly.

First, rub the pork belly with washed green onions, which will add flavor to the Dongpo pork.

Take the whole piece of kneaded pork belly and place it in a pot with cold water, add ginger slices and green onions, and blanch.

Boil until it boils for 2 or 3 minutes, then turn over and take out.

Take it out and carefully scrape off the impurities and fine hairs on the skin with a knife.

This step is particularly important. It must be scraped clean to make the finished meat skin red and shiny.

Then cut the pork belly into small cubes of about two inches and tie them with cotton thread.

The reason why Dongpo pork is tied with a rope is to prevent the meat from becoming loose due to the heat when it is cooked.

The taste is divided here. If you like it lighter, you can lightly stir-fry the meat before tying it to remove excess fat.

In this way, the final Dongpo pork will not be too greasy.

Liu Minghui didn't do that, because fat is the key to the delicious taste of Dongpo meat.

Without the oil, the deliciousness of Dongpo pork will also be reduced.

For kitchen utensils, Liu Minghui chose a casserole pot. Ceramic pots are better for cooking than iron pots.

At the same time, the casserole is also the key to locking in moisture.

Brush a thin layer of oil on the bottom of the pot, then spread a layer of ginger slices and a layer of green onions on the bottom of the pot, then add the tied pork belly.

Remember here, the skin side of the pork belly should face the bottom of the pot, never put it upside down.

After placing them neatly, add an appropriate amount of light soy sauce, a spoonful of dark soy sauce, enough white wine, and an appropriate amount of rock sugar.

Then, cover the pot and cook over high heat until it boils, then reduce the heat to low and simmer.

After that, it’s simmering for three hours.

Only if the stewing time is long enough can the Dongpo pork be soft, glutinous, sweet and melt-in-your-mouth.

Halfway through, about an hour and a half, you need to turn it over again.

Turn the meat skin side up and continue stewing.

Be careful when turning it over, because it has been simmered for enough time and if you move too much, the dongpo meat may break into pieces.

After three hours of simmering, don't be in a hurry to enjoy it.

Remove the ginger slices and green onions from the bottom of the pot, filter out the fat, and spread the sauce evenly over the Dongpo pork.

It's not finished yet, it needs to be steamed for another half an hour, which can increase the fragrance of Dongpo pork.

After the steamer is steamed, add Dongpo pork, cover with plastic wrap, and steam over high heat for 30 minutes.

A dish of Dongpo Pork was so expensive that it actually took Liu Minghui nearly five hours.

Of course, most of the time is spent simmering Dongpo pork.

Therefore, although it takes a long time, it will not affect Liu Minghui's preparation of ingredients.

After finishing all this, Liu Minghui wiped the sweat from his forehead.

Next, you only need to wait for the Dongpo Pork to be steamed, and then you can enjoy a simple dinner.

After this operation, Moriyama Joichi was speechless but hesitated.

Especially when he saw that after three hours of stewing, it was time to put it on the steamer again, Moriyama Joichi couldn't help but said:

"Boss Liu, actually you don't have to spend a lot of time preparing dinner every day."

"I think a simple curry rice is enough."

"This is really a waste of time."

"And I can't help. I can only watch Boss Liu work alone."

Although the aroma in the air is so tempting, the Coke cups, soup dumplings, sukiyaki, etc. are so delicious.

However, Moriyama Joichi felt that he really couldn't make it.

In the past, when Riki Mizuta was the head chef, he would simply use the leftover ingredients from the day before yesterday. How could there be such a rich meal?

Of course, Mizuda Riki also eats this kind of work meal, so naturally no one will have any objections.

Eat curry rice every day?

Even if you can withstand it, I can’t!

Liu Minghui does have the idea of ​​​​improving employees' food, but mainly he wants to eat it himself.

Eating these simple meals from Sakura Country every day, he was afraid that he would become depressed.

But of course you can't say that.

Without raising his head, Liu Minghui said excitedly: "How can I let my employees eat those pig food every day?"

"How can I work if I'm not in the mood if I eat too poorly?"
To be continued...