At the beginning of the reservoir, Qin Ranran did not give Wu Mei a hand.

When Lu Zhan heard her say this, he nodded, then quickly cut a few slices of ginger and put them in the pot, and poured a few scoops of rice wine before closing the lid.

After closing the lid on the pot, he poured another ladle of water into the pot outside.

I only heard a stabbing sound, and the pot was already hot.

After a while, the water began to bubble.

Seeing that the water was boiling, Lu Zhan directly poured the chopped celery into the pot and blanched the water.

Then pick it up immediately, rinse it in cold water, and set it aside for later use.

Scoop the water out of the pot and wash the pot.

Then cut the small piece of pork belly that was cut off just now, quickly cut it into shredded meat, and put it directly into the pot.

This time, the sizzling sound made when the meat touched the hot pot immediately drilled into Qin Ranran's ears.

At the same time, there is also the aroma of pork being fried.

After stirring out the lard, Lu Zhan first put some shredded ginger into the pot.

Then pour the blanched celery into the pot and stir-fry over high heat.

When the celery was stained with oil, Lu Zhan poured some rice wine into the pot.

The aroma of wine and meat blended together, and the rising fragrance made Qin Ranran couldn't help but swallow his saliva.

Lu Zhan asked Qin Ranran to turn the fire to low first, then put some salt and monosodium glutamate, stir-fried a few times, and served it directly.

When the plate was ready, he scooped a scoop of water into the pot.

And the lid on the other side was also lifted by the land battle.

A wave of heat was blowing in my face, and the water inside was already boiling and tumbling.

And the pork belly is also white, with a layer of floating white foam on the surface of the water.

Serve the meat, then wash the white foam on the surface, and then wash both pots.

Put the meat in the pot inside, then add cold water again to the level of the meat.

Then put shredded ginger and rice wine, as well as soy sauce, then cover the pot and continue to let Qin Ranran burn.

In the pot outside, he poured a little oil into it.

The tomatoes that were washed before were cut into several cloves by Lu Zhan.

From the cupboard, I took out three eggs that I had bought before, beat them in a bowl, and then put a little salt, monosodium glutamate and rice wine, and quickly broke them up.

When the egg was frothy, the oil in the pot was hot.

Lu Zhan poured the egg liquid directly into the pot, stir-fried it, and while the egg solidified slightly, he quickly poured the cut tomatoes into the pot, and then began to stir-fry.

After a while, the juice of the tomatoes was stir-fried.

Lu Zhan directly put some salt and monosodium glutamate and served it.

The water in the pot inside had begun to boil, and the heat was overflowing from all sides of the lid.

Lu Zhan asked Qin Ranran to turn the heat to medium heat and simmer slowly, and the pot outside was cleaned neatly.

Then wipe the water clean and pour some oil back into the pan.

When the oil was hot, he took the fish he had just pickled upside down with his tail, started from the beginning, slipped it and put it into the oil pot.

When the two sides of the fry are golden brown, pour in the rice wine,

Then the shredded ginger and the flattened garlic were put into the pot, and when the rice wine was almost absorbed, two scoops of hot water were scooped up and drowned over the fish.

Then put the tofu in your hand, cut it into slices with a knife, and put it in the pot.

Cover the pot with a lid and, like the pork belly, bring the water to a boil over high heat, then start simmering over medium heat.

Lu Zhan first put two vegetarian dishes on the lid of the pot and warmed them, and then took out an aluminum pot in the cupboard.

I dug three bowls of rice, picked out the stones, and then washed them again, and poured out the chaff floating on the water.