Chapter 264: Let You Open a Gourmet Restaurant, You Open for Business at Three in the Morning

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Protagonist:

Lu Feng

Stir-fried Pork with Chili is a fairly home-style dish, nothing particularly novel, and the method is relatively simple.

But this dish is one of the most popular rice accompaniments among diners.

This Stir-fried Pork with Chili is truly a divine tool for going with rice.

The spicy fragrance of green peppers combined with smooth, tender, juicy meat slices—two different textures colliding in the mouth.

Paired with a bowl of white rice, one bite brings the oil fragrance, meat fragrance, and spicy fragrance blending together in the mouth, making one able to eat two bowls of rice without feeling it's enough.

Lu Feng stretched his back, then stood before the stove and set up the wok.

The two large basins on the chopping board held the cut green peppers and pork, all prepared in advance before opening for business.

The green peppers were fresh local thin-skinned peppers grown by Hu Daye; after removing the seeds, they were cut into evenly sized roll-cut chunks.

The pork was Algae Flower Fragrant Pig pork collar bought from the System Mall, with just the right fat-to-lean ratio, cut into slices of uniform thickness, each slice bearing an even pattern of fat marbling.

To make the green pepper stir-fried pork slices chewy, tender, and juicy, marinating the pork is a crucial step.

He poured some Huadiao Wine into the cut pork and gently tossed it by hand.

The pork bought from the System Mall had not a trace of meaty stench; adding Huadiao Wine afterward gave the meat slices a faint wine fragrance.

Next he added some dark soy sauce into it; the dark red sauce coated the meat slices, coloring every slice evenly.

Then he sprinkled in several spoonfuls of refined salt for simple seasoning, added some clear water, quickly stirred a few times, letting the salt grains dissolve completely.

Lu Feng grabbed a handful of Corn Starch and sprinkled it in, then drizzled in a spoonful of cooking oil.

To make the pork tender, smooth, and delicious to eat, these two are indispensable.

Corn Starch coats the pork with a thin batter, allowing the pork to absorb moisture without becoming sticky.

The cooking oil added afterward forms an oil film on the surface of the marinated pork, locking the moisture firmly inside the meat.

The marinated pork also needs to rest for a while so it can fully absorb the flavor.

Taking advantage of this gap, Lu Feng first served the diners who had ordered other things behind.

After the pork rested for Ten Minutes, Lu Feng walked to the stove, turned on the Switch, set up the wok, and poured in an appropriate amount of cooking oil.

The oil temperature slowly rose; he reached out to test the temperature—the oil had reached sixty percent heat, just right so the meat slices wouldn't stick to the bottom of the pot after going in.

He lifted the marinated meat slices and poured them in; the meat slices slid into the pot, contacting the hot oil, and instantly a sizzling oil sound rang out.

Immediately, meat fragrance wrapped in oil fragrance, in the blink of an eye wafted out from the Kitchen, causing those diners who had ordered Combo Meals and were still Waiting for Food to crane their necks one by one toward the Kitchen.

Lu Feng held the Spatula and gently pushed the meat slices in the wok, slowly separating them.

The meat slices in the wok gradually turned light brown, the edges slightly charred, the fat in the fat rendered out and coated the meat slices, glistening and especially tempting.

Lu Feng estimated the time in his mind; when the pork in the wok was just cooked through, he took a slotted spoon, pressed against the bottom of the pot and scooped up, the meat slices steadily landing in the large bowl prepared at Yi Pang.

Only clear oil remained in the pot; using this oil to stir-fry chili was the most fragrant, and it absolutely could not be wasted.

Lu Feng tossed the cut ginger and garlic into the pot, then added a large spoonful of fermented black beans, stir-frying a few times with the shovel.

The unique salty fragrance of the fermented black beans and the pungent fragrance of ginger and garlic gradually emerged, causing the diners outside the Kitchen to involuntarily sniff their noses.

Then he poured the cut chili chunks into the pot; a fresh, spicy aura instantly exploded.

The fragrance wrapped in spiciness drifted outside the Kitchen; many diners smelled the aroma and couldn't help but sneeze.

But they didn't retreat at all; instead, their eyes became even brighter.

"This flavor is really strong, but I like it!"

"Yeah! Just for this chili flavor, I must get a portion today no matter what, to see how much more delicious Boss Lu's Stir-fried Pork with Chili is compared to those sold outside!"

"I don't usually eat much spice, but I must try Boss Lu's Stir-fried Pork with Chili."

"Can someone who doesn't usually eat spice handle it later? Careful you can't finish and Boss Lu drags you onto the Blacklist."

"Tch! I just don't usually eat it, doesn't mean I can't eat spice! I've even eaten Boss Lu's Explosive Spicy Flavor Fried Noodles; this Stir-fried Pork with Chili is nothing!"

The diners outside the Kitchen chattered noisily, but this did not affect Lu Feng's cooking.

He stared at the chili in the pot, stir-frying with complete focus; when the fresh green chili chunks gradually had their edges wrinkled and softened by the hot oil, he quickly poured the meat slices in the bowl back into the pot, turned on High Heat and continued stir-frying.

With the sound of the Spatula striking the bottom of the pot, meat fragrance and spicy fragrance intertwined, and the flavor became even more tempting.

He quickly poured some salt and freshness-enhancing light soy sauce into the pot, added a little over half a spoonful of dark soy sauce for color, then pinched a small amount of White Sugar and sprinkled it in.

Finally, after stir-frying a few more times, Lu Feng reached out and Turned Off Fire; a pot of fragrant Stir-fried Pork with Chili was complete.

Lu Feng stood beside the wok, closed his eyes, and took a deep breath.

The breath of fresh spiciness mixed with green peppers and the mellow fragrance of meat slices drilled into his nasal cavity.

That was the flavor; just smelling this Fragrance, he couldn't help but want a bowl of rice.

The Stir-fried Pork with Chili in the pot was still sizzling; the glistening meat slices wrapped around fresh green green peppers, swaying slightly in the pot, making one unable to help but swallow saliva just looking at it.

"Concerns Concerns……"

Zhu Chang, who had witnessed the making of the Stir-fried Pork with Chili outside the Kitchen, heard a clear growl from his Du Chong.

Immediately, the bellies of several diners around also began to echo in turn.

"Boss Lu, is the Stir-fried Pork with Chili ready? Give me a portion first, I can hardly wait!"

Zhu Chang, upon seeing Lu Feng Turn Off Fire, immediately shouted impatiently.

Lu Feng turned his head and smiled slightly at that group of impatient diners: "Wait a moment, the rice will be ready soon; I'll serve them together later."

Saying this, he turned around and walked to the Pressure Cooker at Yi Pang; the rice was almost done steaming, and Xianglu Rice should be at its final step.

Those diners outside then remembered the Xianglu Rice included in the Combo Meal, and immediately looked into the Kitchen again with curious gazes.

The preparation of Xianglu Rice is more involved than ordinary white rice.

First is the rice used to steam it; the ordinary Pearl Rice and Long-grain Rice sold in supermarkets cannot produce the flavor of Xianglu Rice.

The rice Lu Feng bought from the system Shopping Mall is a type called Taohua Salty Rice.

Once steamed, this rice has a soft, glutinous, fragrant, sweet texture, making it most suitable for Xianglu Rice.

"Is that flower dew?"

Xu Yating, standing at the front of the line, suddenly pointed at a transparent Crystal bottle on the Chopping Board and asked.

That Crystal bottle looked very exquisite, containing a pale pink liquid inside.

"Judging by the color, it should be; Rose Dew is pale pink, if it were rose, the color would be darker, and if it were Jasmine Dew, it would be transparent."

Sun Qiming, standing beside her, put on an unfathomable Appearance, seriously giving a popular science explanation.