Luo Ming shook his head and shook his fan and said, "I didn't go back. I've sent a letter. I went to find someone to find a solution before. Now that the matter is solved, I will naturally come back!"

Yan Haodong nodded. He knew how to deal with Luo Ming’s affairs. The key now is this competition. "Do you know if my wife is going to compete with the Royal Chef?"

Luo Ming shook his head proudly and said with a smile: "Of course I know, but this matter is very dangerous. Do you know? That guy Wang Ren's cooking skills have reached its peak, but this man suddenly found my father a few years ago and said that his cooking skills have not improved for a long time. It seems that he has no inspiration. He asked his father to allow him to go out of the palace to visit the master."

Yan Haodong was silent. This person is so powerful. Can his wife win? "You have eaten what these two people have made, so which one do you think is more powerful?"

Luo Ming frowned in embarrassment, and finally said slowly: "To be honest, the skills and combination of the Imperial Chef will definitely win, but every time I eat the dishes made by your wife, I feel warm in my heart, but the Imperial Chef's dishes put a lot of pressure on me, as if I eat not the dishes but his efforts, and it is wasted after eating. If you want to win, the key is to make a fuss about it."

He Kexin came out of the house and nodded when he heard Luo Ming's words. This foodie was also proficient in these things. "Yes, Luo Ming is right. I feel these things myself, so I plan to improve my recipes and expand my advantages to see if I can win!"

Luo Ming snapped his fingers happily, pointed at her and said, "You are right, I support you. Whoever says the Imperial Chef must be the best cooking!"

He Kexin smiled and didn't say anything. Although she was very confident in herself, she couldn't help but worry when she thought of her powerful opponent!

Luo Ming looked at her making a cheerful gesture and said, "If you have anything to help, come to me! This time, you must succeed. If you can defeat that guy Wang Ren, there is no need to say that reputation will definitely go out. This is very helpful to our hot pot restaurant business."

He Kexin naturally knew this and said with a smile: "I really need your help. I want some ingredients, so please help me find it! Because some are rare, I may really not find it myself."

"Okay!" Luo Ming agreed and said directly, "What do you need to tell me? I'll find someone to send it to you."

He Kexin told him what he needed. Luo Ming was afraid that he would not remember it, so he went to the room where he had written down everything He Kexin needed, and then left.

Yan Haodong saw that He Kexin had an idea, so he said to his wife: "Wife, just come on this matter. You may not have to succeed. Don't put too much pressure on yourself, do you know?"

He Kexin knew that Yan Haodong felt sorry for him, so she smiled and said, "I know, don't worry."

He Kexin sat in the yard and carefully recalled every step of the recipe of Buddha Jumping the Wall, and seriously recalled what details could be changed. She spent the first day in her recollection.

The next day, Luo Ming's ingredients were also delivered, so He Kexin began to prepare this dish. He asked Luo Ming to buy the ingredients they needed, and Yan Haodong also went to the town to buy the other things he needed yesterday.

Because this food involves the competition, Yan Haowen is also the shopkeeper of the restaurant, so He Kexin has been closing his door tightly at home these days. Everyone knows that He Kexin is busy preparing for the competition, and no one disturbs her.

The process of making Buddha Jumping the Wall is very troublesome. He Kexin has already become familiar with the whole process in his heart, so naturally it began in an orderly manner.

Remove the sand from the shark fins, arrange them on bamboo grates, add onion pieces, ginger slices, and Shaojiu, put them in a pot of boiling water for a stick of incense, place the pork fat meat on the shark fins, add wine, steam them in a cage and steam them for an hour, pick out the fat meat, and remove the steamed sauce.

Cut the fish lips into pieces, put them in a pot of boiling water, add onion, wine, and ginger slices and boil for one stick of incense to remove the fishy smell, pick off the onion and ginger.

Put the abalone into the cage, steam it over high heat and remove it. After washing, each slice is made into two pieces, put it in a cross knife, put it in a small pot, add bone soup and Shaojiu, put it in the cage, steam it over high heat for two quarters of a minute, and remove the steaming sauce.

The pigeon eggs are cooked and removed from shells.

Chop the chicken and duck off the head, neck, feet, and pig's trotters, pick the shells, pluck the hairs, and wash them. Scratch the sheep's elbows. Cut 12 pieces of the above four ingredients into each, put them in a boiling water pot with the clean duck tills, remove the blood and pick them up.

Wash the pork belly inside and outside, and wash it twice with boiling water. After removing the turbid smell, cut it into 12 pieces, put it in a pot, add soup to boil, add wine to pick it up, and don’t use the soup.

Wash the ginseng and cut each into two slices. Wash the ginseng and cut it into 2-inch-long sections.

Add clean ham tendon meat and add water, steam it on the cage and steam it over high heat for two quarters of a minute, remove the steamed sauce, and cut it into slices.

Put the winter bamboo shoots into boiling water and cook them. Remove them. Cut them straight into four pieces and pat them gently.

Place the pot on high heat, put cooked lard in the pot until it is 70% hot, put pigeon eggs and winter bamboo shoots into the pot and fry for a while and then remove them.

Then, put the fish belly into the pot, fry until it can be broken, drain the oil, then soak it in clean water and take it out, and cut it into pieces.

Leave remaining oil in the pot, and cook it on high heat until 70% hot, put the onion and ginger into the pot and stir-fry it out, add chicken, duck, sheep elbow, pig's trotter, duck cube, and pork belly blocks for a few times, add soy sauce, rock sugar, wine, bone soup, cinnamon, cover and cook for two incense sticks, pick off the onion, ginger, and cinnamon, take out the pot and take out all the ingredients and put them in a pot, and set the soup for a while.

Take a jar and wash it, add clean water, heat it on a light heat, pour the water in the jar, and put a small bamboo grill at the bottom of the jar. First, put the cooked chicken, duck, sheep, elbow, pig's trotter, duck thigh, pork belly, flower mushrooms, winter bamboo shoots, then wrap the shark fin, ham slices, scallops, and abalone fillets into a rectangle in gauze, place it on chicken, duck and other ingredients, then pour in the soup for boiling chicken, duck and other ingredients, cover it with lotus leaves on the mouth of the jar, and press down on a small bowl.

After the installation, place the jar on a charcoal stove, simmer over low heat for an hour, then turn on the cover, quickly put the ginseng, tendons, and fish lips into the jar, seal the mouth of the jar immediately, and take it out for half an hour. When serving, pour the jar into the basin, open the gauze bag, and place the pigeon eggs on the top.

The entire production process is complicated and complicated. The treatment method of each ingredient is different. We must pay special attention to the heat. It took He Kexin two hours to prepare this dish. When all the ingredients were put into the jar, there was no fragrance at all.
Chapter completed!