Yunsu first took out a pot, put cold water in it, and then put the quail eggs in.

When making braised pork later, she will use quail eggs. Now, she will deal with other ingredients first and use this gap to cook the quail eggs.

Yunsu chopped the whole rib into small pieces and soaked it in water to remove the blood foam.

Then cut the garlic into minced garlic, add salt, five-spice powder, oil, sugar and other condiments, add shredded ginger to remove the fishy smell, add the soaked ribs, mix well, and marinate for forty minutes.

Knowing that these people were all reincarnations of hungry wolves, she went out of her way to do more.

Wash the pork, the ratio of lean meat to fat meat is 4:1, remove the pig skin and chop into minced meat.

Peel the eggplant, cut into small cubes, put in a bowl, add salt to drain out the water.

After the eggplant is out of water, squeeze out some of the water from the eggplant, and then mix it evenly with the minced meat filling.

Add salt and pepper to taste and set aside to allow the meat filling to infuse.

Cut the fat and lean pork belly into small pieces one centimeter wide. The braised pork made from this kind of meat is the most fragrant.

Chop the onion into foam and cut the mushroom into cubes.

Put the cut pieces of meat into a pot under cold water. After the water boils, take out the pieces of meat and clean the pieces of meat.

Then put the meat pieces in a pot without water and oil, and stir-fry out the fat in the meat pieces. When the meat turns brown, take it out and leave the oil in the pot.

Cut the green onions into shreds and put them into the oil pan. When the green onions turn yellow and slightly mushy, take them out into a bowl, and then pour the sugar into the pan.

While it was frying, Yunsu couldn't help but swallow a big mouthful of saliva. It was so fragrant. She hadn't eaten braised pork rice with scallion oil for a long time.

The good thing about being a chef is that you can cook whatever you want.

The disadvantage of being a chef is that your cooking skills are so good that cooking is really a kind of torture.

Stirring constantly, stir-fry the sugar over low heat until it turns red.

Even an experienced chef like Yunsu would be splashed with oil when coloring meat.

So, later she would stir-fry the sugar until it turns maroon, and then directly heat the water. The cooked meat would be no different from the sugar-colored meat cooked directly.

Since then, she has used this method to color meat.

You can also add cold water, but the melted sugar will instantly solidify at the bottom of the pot when it comes into contact with cold water, and it will take some time to melt again.

Yunsu took out an empty pot, poured some more oil into it, and heated the oil pot.

She took the hard-boiled quail eggs out of cold water, removed the eggshells, and put them into the oil pan.

When the quail eggs become golden and peeling, take out the quail eggs, put them into the pork belly pot that has been boiled, and add appropriate seasonings according to your own taste.

Add the chopped onions and diced mushrooms, then cover the pot and wait for the meat to cook.

When the meat was being fried, Lei Yunsheng, Li Hai and Lei Yunduo smelled the aroma.

They wanted to shout: "Yunsu, don't cook it anymore, just serve it like this. We really can't stand it, it's too fragrant!"

Lei Yunsheng looked at the computer handling official matters, but the rolling Adam's apple betrayed him. His efficiency, which was originally very efficient, has plummeted.

Li Hai kept exercising, hoping to make himself digest faster.

Today's dish looks very rich at first glance. Yunsu chopped the meat and stir-fried the meat. If he took less than one bite, he would be letting Yunsu down! He was definitely not making excuses for his greed!

Lei Yunduo strode towards the door. She didn't know what was going on. Yunsu had obviously turned on the range hood, but she felt that there was a scent everywhere in the kitchen.

She had to go out and hide quickly. Smelling the fragrance for too long would give her an appetite. She was someone who wanted to lose weight.

As soon as she walked to the door, she met Erhei who came over after smelling the smell.

It was comfortably basking in the sun outside, feeling sleepy, when suddenly a smell of meat wafted over.

Even though it is still young and can only drink milk, the taste is so delicious.

Erhei walked on his short legs and smelled the meat, looking for the source of the aroma.

As a result, before it could be found, someone carried it away.

Lei Yunduo bent down and hugged Erhei in his arms, "This place is not suitable for us to stay, so we should stay away first."

I thought that if I escaped outside, I would not be fooled by the smell, but who knew that the outside was also filled with the smell of meat.

Lei Yunduo wanted to cry but had no tears. Even if Yunsu's cooking was delicious, why did she make it so delicious? All the weight she had lost this year was in vain.

When Yunsu cut the pork belly, she left a piece of meat. She wanted to use this piece of meat to make a sweet and sour cherry meat.

Even though this dish is called cherry meat, there are actually no cherries in the cherry meat, just like there is no wife in the wife cake.

Cherry flesh is named cherry flesh because of its small and round shape and bright red color like cherries.

Others usually choose tenderloin when making cherry meat, but Yunsu is different, she will choose pork belly.

She didn't like the taste of tenderloin, as the lean meat tasted dry and unappetizing.

Peel the remaining pork belly and cut into slightly larger pieces.

Put the meat into a bowl, break in an egg, add seasonings, mix the meat evenly, then add corn starch and mix well.

Then add some starch so that each piece of meat is evenly coated with starch.

Heat the oil pan and put the meat pieces in.

After the meat pieces are set, take them out, continue to heat the oil over high heat, and then put the meat in and fry again.

Once the meat turns golden brown, the dish is halfway done.

Yunsu put the meat aside, took out a clean pot, and poured tomato sauce, sugar and vinegar into it.

Stir with a spatula until the sugar melts, then pour in the freshly fried meat.

The pieces of meat are covered in soup, and just looking at the color will make you want to eat.

Yunsu cut some more, and placed the one-centimeter-wide cucumber pieces on the edge of the plate. The cucumber just circled around the cherry flesh.

After arranging the cucumbers, this cherry meat dish is ready.

She brought the cherry meat to the dining table. Lei Yunsheng, who was still working hard, put away the computer in two seconds.

Li Hai didn't need anyone to ask him to serve the rice. He took the rice cooker and moved it to the dining table very consciously.

Then he took out a big bowl from somewhere. Lei Yunsheng looked at the big bowl and said, "Isn't this a bowl for eating noodles?" Now that there is no noodles, what are you doing with this bowl?

Li Hai smiled sheepishly, "Now it's my special bowl for eating, hehe."

If possible, he would also like to change to a bigger bowl, but this is already the largest bowl in the house, and any bigger bowl can only be used for drinking soup.

Lei Yunsheng's eyes widened, good guy, this guy is really... Why didn't Li Hai know to change his bowl too?

Lei Yunsheng ran to the place where the tableware was placed and found a bowl that was two circles larger than Li Hai's bowl.

He handed the bowl to Li Hai who was serving rice and said, "Fill it up for me!"
Chapter completed!