The colonel was secretly swallowing his saliva not far away, he thought that no one had noticed that he was already drooling, but it was a pity that his small movements could not hide from Huo Chi's keen eyes?

While snickering, Huo Chi still had to continue to prepare the braised pork rice in his hand, the meat strips had been stir-fried almost completely, and he took out the mushroom meat strips that had turned dark red in color and had a shiny surface to control the oil and set aside.

Next, it's time to prepare the soul of the braised pork rice - onion crisp.

A bowl of authentic braised pork rice is absolutely indispensable without onion crispy, and without onions, you will definitely feel that something is missing when you eat it.

Huo Chi peeled the onion from the system and cut it into cubes, heated the oil and poured in the onion.

Stir-fry the onion lightly so that all the onion pieces stick to the hot oil and you don't have to flip it. Wait a little longer, and when the onions gradually turn yellow, you can remove the fried onions and set aside.

The trick to making onion crisp is to make all the onion pieces dry and yellow, but not to make them black, the brown onion crisp has a crispy and delicious taste, which goes well with braised pork rice.

The meat strips are almost controlled and the oil is controlled, then pour the fried mushroom meat strips back into the pot, turn the heat to medium-high heat, and add the cooking wine, the treasured rice wine, light soy sauce, dark soy sauce, the 14 spices that Abu just gave before, the pepper cubes and the onion crisp that has just been made.

After all the ingredients in the pot are boiling, pour all the ingredients into a deep soup pot, add an appropriate amount of water over high heat, and continue to simmer.

Since Huo Chi used fresh mushroom meat this time, this meat is easier to flavor than regular pork belly, so it doesn't take too long to stew the meat pieces.

Generally speaking, it takes about two hours to stew and cook pork belly, but it only takes ten minutes to use this mushroom meat.

When the soup in the pot had begun to decrease, Huo Chi put the hard-boiled eggs with the shells removed into the soup pot and simmered, adding an appropriate amount of salt to taste.

In order to allow ordinary eggs to adapt to the quick flavor of mushroom meat, Huo Chi deliberately made a few sharp cuts on the surface of these boiled eggs. Without cutting off the egg white, such eggs are more likely to absorb the flavor, and the yolk does not fall into the broth.

After waiting for more than ten minutes, the egg color has darkened, the soup in the pot has become thicker, and the toppings of this large pot of braised pork rice have been prepared.

"How's the rice?" Huo Chi smelled the mouth-watering aroma of braised pork in the air, and felt that this meal must taste super good as he had expected before.

"It's all ready, it's all cooked. The werewolf replied immediately.

"Fill a bowl and let me see. ”

Under Huo Chi's command, the werewolf filled him with a large bowl of steaming spore rice.

Huo Chi didn't rush to pour the braised pork on the rice, he first scooped a spoonful of spore rice with a spoon and put it in his mouth to taste. After all, this is the first time he has eaten such spore rice, and he wants to taste what the taste of the rice alone is.

Well, the spore rice that has just been made has a soft and glutinous texture and even a slightly sweet taste after a few chews.

I really didn't expect that this rice steamed with mushroom spores tastes more plump and round than ordinary japonica rice. And when chewed, the gelatinous texture of the rice milk is very obvious, because of this, this spore rice is soft and glutinous and slightly elastic, and the taste is really unexpectedly good.

Putting another spoonful of spore rice in front of his eyes, and looking closely, Huo Chi found that these round rice grains appeared more white and full at this time, although only the ordinary steaming method was used, these cooked spore rice grains also looked oily and very attractive.

Taking another bite of this rice, which exudes a faint aroma of rice and a small amount of flowers, Huo Chi is not only amazed, the quality of these spore rice is not inferior to the premium fragrant rice of a certain country, and the taste is even better than that.

With such spore rice, even if you eat three bowls of it, there is no problem at all.

However, these robbers, soldiers, and werewolves in front of them can't eat these rice empty-mouthed, these heavy-flavored guys must use heavy-flavored food to conquer them, thinking of this, Huo Chi poured a large spoonful of braised meat juice on the rice with a spoon.

The deep red and shiny sauce instantly seeped into the grains of rice, turning the originally snow-white and crystalline spore rice into a brown-red color.

Then cut a braised egg in half and place it side by side on top of the braised pork, although there is a little less green foil, but a bowl of rich and rich flavor of the otherworldly waste city version of the stewed pork rice with mushrooms has been completed!

"Okay, a few of you can come over and taste it too, and you must make the braised pork rice similar to this one in a while!" Huo Chi picked up the braised pork rice and beckoned the others to come and taste it too, while he picked up a spoon and stuffed a large spoonful of the gravy-soaked braised pork rice into his mouth.

Once the salty, mellow gravy and crystal clear spore rice entered his mouth, the taste buds on the tip of Huo Chi's tongue cheered.

This spoonful of braised pork rice filled with sauce is not only rich in sauce, but also in the unique flavor of mushrooms.

Mushrooms and other mushrooms can be placed in the braised pork rice, which can reconcile the fat of the pork and increase the freshness of the braised pork rice, and this braised pork rice made with mushroom meat does not need to put other kinds of mushrooms at all.

After a few chews, the mushroom meat that had been completely soaked in the sauce shattered between his lips and teeth, and the mushroom juice burst out from the strips of meat, stimulating the secretion of Huo Chi's saliva and making the food in his mouth even more delicious.

The taste of mushroom meat is wonderful, it has both the special aroma of mushrooms and the texture of meat.

Huo Chi has eaten a lot of oyster mushrooms, and in a sense, the dry-fried oyster mushrooms are quite close to the texture and taste of beef, but the ordinary oyster mushrooms are much inferior to these puff mushrooms.

After all, oyster mushrooms are just mushrooms, while puff mushrooms really have a rich meaty aroma, which tastes like a mixture of pork and chicken, and the taste has the fatty taste of pork but not as greasy as pork.

In this spoonful of braised pork rice with a rich sauce, Huo Chi also tasted the taste of Abuna's so-called fourteen spices.

I have to say that these fourteen incense are far from the thirteen incense, but closer to the traditional five-spice powder, and the one more incense than the thirteen incense seems to have a subtle taste.

Under the effect of 14 spices, this piece of fatty and juicy mushroom meat not only tastes more delicious, but also highlights the meat flavor in it.

The onion crisp in the marinade, which still has a slightly spicy smell, is the finishing touch of this bowl of braised pork rice, and the fried onion cubes taste softer than raw onions, but their unique spicy flavor is much richer than raw onions.

The onion crisp is mixed with braised pork pieces, with the soft and glutinous spore rice, and then nibbles on the meaty braised egg, this bowl of otherworldly waste city version of the braised pork rice with mushrooms is perfect!