The unlucky fake daughter was screwed by the rotten system

The chickens and ducks have been cleaned thoroughly.

Yun Zhizhi rolled up her sleeves and stared intently at the twenty chickens placed in front of her.

She plans to make all these whole chickens into delicious salt-baked chicken.

At the same time, there were a dozen fat ducks on the side, and Yun Zhizhi decided to make them into fragrant beer ducks.

Beer is essential for making beer duck.

However, beer, as a unique condiment, was certainly not available in the backward ancient times.

Fortunately, she had received the reward of free seasoning. She had just quietly found Little Winter Melon and successfully exchanged several bottles of beer from it.

At this moment, Yun Zhizhi turned to look at He Yang, who had just finished peeling a pumpkin not far away, and shouted, "Lazy Yangyang, come over and give me a hand!"

He Yang raised his head upon hearing the shout and replied, "Okay!"

After saying that, he quickly walked to Yun Zhizhi's side.

Before these whole chickens are formally marinated, they need to be drizzled with five-fingered ginseng salt-baked chicken powder to allow them to fully absorb the flavor.

However, before that, Yun Zhizhi still had one thing to do.

I saw her nimbly picking up a pot of boiling water, and then carefully pouring it evenly over the chicken skin.

It's like giving these plucked chicks a comfortable hot bath.

Seeing this, He Yang was puzzled and couldn't help asking, "Boss, these chickens have obviously been cleaned a long time ago, why did you have to rinse them again with hot water?"

Facing He Yang's question, Yun Zhizhi smiled slightly and explained confidently, "You don't know this. If you want the chicken skin to taste crispy, then this step is crucial!"

After saying that, Yun Zhizhi continued with her hands.

After completing this crucial step, she began to methodically sprinkle the chickens evenly with an appropriate amount of salt-baked chicken powder.

Then, some mellow wine was poured in, and finally green onion segments and golden ginger slices were added.

"Lazy Yangyang, now it's your turn to show off your skills! Quickly spread the sauce evenly on each chicken.

You have to be very careful and meticulous to ensure that no part is left out, inside and out, so that every inch of the chicken is fully soaked in the rich sauce."

He Yang immediately straightened up, patted his chest, and assured confidently, "Boss, don't worry! Giving a chicken a 'bath' is a piece of cake for me."

Later, he will use all his skills to give these twenty chickens a satisfying massage.

To put it simply, just scrub them hard!

Seeing He Yang so enthusiastic, Yun Zhizhi couldn't help but grin, revealing a row of white and neat teeth, and jokingly said:

"Okay, if you perform well later, I'll save a super-large chicken drumstick for you as a reward."

"Thank you, boss!"

He Yang was so excited that he almost jumped up, his eyes fixed on the chickens waiting to be processed.

It was as if he could already see the fragrant, greasy chicken leg waving at him.

Yun Zhizhi plans to teach Chef Meng the preparation process of two meat dishes: beer duck and beef brisket stewed with potatoes.

She pointed to several large plates of freshly blanched duck meat in front of her and ordered methodically, "Chef Meng, first pour all the duck meat into the hot pot and stir-fry it slowly."

"Remember to keep turning them over until the moisture is completely dried up and the surface of the duck meat is fried until it turns an attractive golden brown and some duck fat is released."

"understood!"

Chef Meng agreed readily and followed Yun Zhizhi's instructions skillfully.

After a while, with the crisp sound of the spatula and the iron pan constantly hitting each other, the originally wet duck meat gradually became dry, and a faint meaty aroma began to spread in the air.

When the duck meat was almost fried, Yun Zhizhi took over personally. She skillfully picked up the bottle of cooking oil beside her and poured an appropriate amount of oil into another hot pan.

Then she quickly grabbed a few pieces of sugar and put them into the pot, simmering it slowly over low heat until the rock sugar was completely melted and turned caramel color.

Then, without hesitation, she poured in all the fried duck meat and quickly stir-fried it, so that each piece of duck meat was evenly coated with a beautiful layer of sugar color.

"At this point, you can throw in the garlic, ginger, dried chilies, star anise, cinnamon, and bay leaves."

After the fragrance wafted out, Yun Zhizhi quickly poured beer into the duck until the beer covered the duck meat.

Not a drop of water was added during the entire process.

"Finally, add salt, soy sauce, oyster sauce, dark soy sauce, and pepper, and simmer over low heat for half an hour. It's done."

The method of making beef brisket stewed with potatoes is similar to that of beer duck, and Chef Meng learned it easily.

Next, it was Yun Zhizhi's turn to cook alone.

In just half an hour, she prepared four delicious dishes: stir-fried beef, Kung Pao chicken, stir-fried pork intestines, and spicy shrimp.

During the whole process, there were many people gathered around the stove.

They looked at these delicious dishes and swallowed their saliva countless times.

Moreover, every time Yun Zhizhi cooked a dish, they would shout loudly out of respect.

Except for the vegetarian Master Xuanzhen.

Everyone else was screaming, but he was just yelling without interest not far away.

Master Xuanzhen watched Yun Zhizhi busying herself skillfully around the stove, and his heart, as calm as water, could no longer be restrained.

So he took a step forward, slowly walked in front of Yun Zhizhi, and asked, "When did you start cooking vegetables?"

The glutton in his stomach had already rebelled.

I just secretly tried some cold-mixed fern root vermicelli and cucumber with black fungus and peanuts.

But what he didn't expect was that these two cold dishes became more and more appetizing the more he ate them.

It made him even hungrier.

Yun Zhizhi didn't even turn around, her hands still moving non-stop: "Master Xuanzhen, don't be impatient! Once the rice is cooked and the meat dishes are almost done, I can start stir-frying the vegetables."

In fact, for her, stir-frying vegetarian dishes does not take too much time.

Moreover, she had already planned that as soon as the vegetarian dishes were cooked, she would immediately set off for the Haibei District Pier.

Otherwise, if the fried vegetarian dishes are left for too long and become cold, the taste will be greatly reduced.

While Yun Zhizhi and the others were busy in the kitchen, the Haibei District Wharf located in a remote corner gradually became lively.

In addition to the construction workers who worked as hard as usual, some ordinary people also appeared here one after another.

The first to arrive among these people were the martial arts masters from Lishan Academy - Rong Yidao, nicknamed "Big Fool" by everyone, and Rong Erdao, nicknamed "Second Fool".