Qian Chen first heated the oil, and then added garlic, chili, pepper, ginger and other spices to stir-fry until fragrant.

With a rich fragrance of peppercorns and chili peppers, Qian Chen began to add bean paste to it.

The origin of this bean paste is not ordinary, according to the system, it is based on the most primitive bean paste formula invented during the Yuan Emperor of the Western Han Dynasty more than 2,000 years ago.

This bean soy sauce is fragrant but not greasy, the soybeans are full, the color is bright, and it has a long and thick sauce fragrance.

After adding the broth made from various bones such as pork bones and chicken bones, the soup is a pale red soup filled with red oil.

Then Qian Chen turned the stove up, and after the soup began to boil, he turned off the low heat and slowly boiled it over a simmer.

Taking advantage of the gap in the boiling, Qian Chen began to process other ingredients.

Cut the duck blood into thick slices of about 5 mm and set aside.

Pinch the head and tail of the soybean sprouts. Only the crystal clear section in the middle remains.

Don't look at this short section of white as jade, this is the essence of soybean sprouts. Just add a little salt and stir-fry, it's all delicious.

Soybean sprouts are the most common ingredient that has not been pinched and removed, and the juicy flavor that has been removed makes it a high-end ingredient.

The reason why I did such troublesome preparation was that the roots of soybean sprouts had a strong fishy smell, and the head seemed to grow bean sprouts in order to supply nutrients downward, causing the essence of soybeans to be absorbed by the sprouts.

Theoretically, it is a very cumbersome thing to pick up the soybean sprouts one by one and pinch the head and remove the tail.

However, Qian Chen's promotion to the full level of the 'One Sword' is not Gaide. I saw that the silver knife light flashed away, and a large handful of soybean sprouts were suddenly separated from the head and tail, and the remaining part in the middle was even longer than the slightest.

Then Qian Chen cut the hairy belly into strips, sliced the pork with starch and egg white, slice the ham sausage and lettuce, and tear the fungus into small pieces.

After slicing the yellow throat, the surface is covered with flowers to facilitate the flavor.

Whole beef shutters are cut into comb-like slices.

After the sea cucumber and eel are killed, the internal organs are removed and then cut into sections.

It has to be mentioned here that after the 'Ichino Tai Knife' was upgraded to the full level, Qian Chen had a new experience every time he used it.

He began to slowly touch the legendary realm of 'the unity of heaven and man'.

Take the freshly cut eel segment and sea cucumber as an example, the blood has been discharged, and the eel segment is still trembling slightly, as if it is alive.

At this time, if it were to be used to measure its freshness, it would probably be comparable to that of a live eel.

Then Qian Chen blanched the sea cucumbers, eels, lettuce, etc. one by one according to different heat requirements, and then put them aside for later use.

When all the ingredients are ready, the red oil soup is almost ready.

Qian Chen directly picked out all the residues in it and threw them away, then added salt, sugar, oil and other condiments to taste, and then put all the prepared ingredients into the red soup with good taste, boiled over high heat, and then put it in a container and sprinkled with chopped green onions.

It's not over here.

Qian Chen took out the peppercorns and chili peppers again, put them in the hot oil pot, and after the fragrance was boiled, he poured it on Mao Xuewang together with the hot oil.

Suddenly, there was the sound of hot oil rolling.

With this sound, the green onion is poured with hot oil, and the fragrance of Sichuan pepper and chili pepper is mixed with the sky.

Peppercorns and chili peppers float on top of the bright red oil, and in the middle are green onions drenched in hot oil, beneath the hearty ingredients.

There are black-brown eel segments on one side and snow-white on the other, pale yellow pork belly, yellow throat, beef shutters, tender slices of meat and ham, and sea cucumbers that look like QQ candy are reduced from half of the arms to only fingers

Qian Chen nodded with satisfaction.

Although this is the first time to do this superb Mao Xuewang, as a Celestial Empire, he seems to have been born with the hidden talent of specializing in Chinese cuisine, and he actually succeeded at the first time.

The system also gave an evaluation: blue, 70% completion!

"Wow! It smells so good, Master! I want to try it too, give me a taste~"

Asuna, a foodie on the side, started watching Qian Chen make Mao Xuewang from the sidelines, and until now, saliva between her mouth and tongue couldn't stop surging, and her throat kept swallowing saliva.

Seeing the red glow of her eyes, she almost threw herself on Qian Chen and grabbed it.

Qian Chen smiled faintly.

Chongqing cuisine is a Chongqing cuisine, and although there are slight differences from Sichuan cuisine, there is only one thing in common.

That is, a scent bomb composed of spices such as peppercorns and chili peppers, just smelling it will make people feel appetizing.

"I knew you would say that, it was already ready, oh, it's in the pot, you can eat it yourself."

Qian Chen smiled and stretched out his finger and gently scraped the tip of Asuna's upturned nose.

"Hooray, Master!"

Asuna couldn't help but hug Qian Chen.

Qian Chen suddenly felt a soft touch 'fiercely' bumped into him.

Qian Chen suddenly felt a little embarrassed.

Fortunately, Asuna's mind seemed to have been completely attracted by Mao Xuewang, and she didn't realize how ambiguous her movements were.

After gently hugging Qian Chen, he immediately let go of him and threw himself on the stove.

After a while, there was an ambiguous moan in the kitchen, accompanied by a murmuring voice.

"It's hot! It smells so good! What a hemp! It's spicy! It's so fresh! So tender! It's so crispy! It's delicious! ”

Qian Chen straightened out his somewhat messy chef's uniform, with a wry smile on his face.

Asuna's usual image is a quiet and dignified eldest lady and a gentle and demure wife.

But as soon as you pull it and eat it, it suddenly seems to be violent, and the whole person seems to have changed into a person.

Glancing at Asuna, who was already sweating profusely and blushing over there, Qian Chen hurriedly picked up the plate and left, for fear that if he was a step too late, Asuna would attack the big bowl in his hand.

When Qian Chen walked out with a dinner plate, he found that Sakiya was busy in the restaurant, cleaning up the tables and chairs while entertaining guests.

Instead, Remilia looked sullen.

Qian Chen shook his head helplessly, although they hadn't met for more than an hour, Remilia looked like the kind of bear child who was difficult to serve.

Qian Chen's conjecture was correct, and the reason why Remilia was angry was because Sakuya was too serious.

Ordinary people will talk to acquaintances in the place where they work, and at this time, the leaders who are a little humane will turn a blind eye when they see it.

But Sakiya is different, and after settling Relimia into it, she immediately begins to devote herself to her work.

When Remilia saw that Saki ignored her, especially when she entertained other guests, a feeling suddenly rose in her heart that she was not taken seriously.

"The best hairy blood! Please taste! ”

At this moment, Qian Chen put a large bowl in front of Remilia.

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