Me and My Two Bosses' Systems

"Well, did you remember it?" Li Xingyu looked at Xinghe, who had a serious expression on his face, and tilted his head to ask him.

"Yes, Little Feather explained it very clearly. I've remembered it. I will follow the steps Little Feather mentioned." Xinghe glanced at his personal computer, which was recording and converting speech to text in real time, and smiled as he answered Li Xingyu's question.

Xinghe has a good memory, but he was still afraid that he might make a mistake at some step, so he used his computer to remember it. Tian Shu also remembered the time and steps that Li Xingyu had just told him in his computer.

"Next up is beer duck, hehe, we'll use this." Li Xingyu smiled and took out a large, sealed metal bucket from her storage space, the very bucket she used to store monkey wine.

'Hmph, I can't drink alcohol now, but I can't eat beer-braised duck either? I'm such a clever little devil.' Li Xingyu laughed inwardly, hands on her hips.

"Ahem, let's get started. Prepare the duck, potatoes, shiitake mushrooms, wine, star anise, cinnamon, ginger, garlic, scallions, and Sichuan peppercorns. Cut the duck and potatoes into chunks, slice the shiitake mushrooms, cut the white part of the scallions into sections, and mince the green part." Li Xingyu coughed twice and introduced the prepared ingredients.

Speaking of which, Li Xingyu saw these spices in a spice shop on the StarNet when she was preparing things that morning. Fortunately, they were only sold as spices, so there were few sellers and the price wasn't very high, as these things are quite common.

"Chop the duck into pieces, wash away the blood, put it in a pot, fill it with cold water, add crushed ginger, bring it to a boil over high heat, pour out the duck pieces to drain, remove the ginger, wash the pot, and dry it." Li Xingyu's movements were unhurried, and he could even hold the wide sleeve of her Changgan Temple jacket with one hand.

"Heat oil in a pot, add garlic cloves, scallion segments, star anise, cinnamon, and ginger slices and stir-fry. Add duck pieces and a little soy sauce and stir-fry. Pour in wine and a touch of vinegar. Adding vinegar here makes the meat tenderer. Cover and bring to a boil over high heat. Set aside potatoes and shiitake mushrooms. Cook for a while longer so the broth will be thicker." Li Xingyu poured enough wine to submerge the duck, then put away the monkey wine, intending to give it to her great-grandmother and the others to try later. She couldn't give it to them; she wanted to keep it for cooking. If they wanted it, she could exchange it with Tuo or buy it.

"Tian Shu, come here. Could you please take a look at this dish too? It's on high heat right now, right? Cook it for another five minutes or so, then turn it down to low heat and simmer." Li Xingyu called Tian Shu over as she put the lid on.

"Hmm, and then?" Tian Shu was looking at the casserole dish for stewing chicken soup. He had bought the casserole dish when he lived here before. Just as he was thinking about the past, he was suddenly called by Xiao Xingxing. He quickly took his personal computer and went over.

"Then, when the soup is reduced by half, add potato chunks and shiitake mushrooms. Bring it to a boil over high heat, then reduce to low heat and simmer for three minutes. After that, turn the heat back up to high, add chopped scallion whites and a little soy sauce, and stir-fry briefly. You can omit the soy sauce; it's mainly for color. Finally, reduce the sauce over high heat, remove from heat, plate, and sprinkle with chopped scallions." Li Xingyu looked at Tian Shu, who was eager to learn, and continued following his instructions.

"Then comes the soybean chicken feet. We need chicken feet, soybeans, ginger, garlic, small red chilies, dried chilies, Sichuan peppercorns, two kinds of soy sauce, oyster sauce, wine, salt, and MSG." Li Xingyu put all the ingredients for the soybean chicken feet together.

All the prepared ingredients were neatly arranged on the counter. When Li Xingyu was making a dish, she would gather the ingredients she needed and place them next to the pot she needed. When Li Xingyu was making beer duck, she also took out a bottle of monkey wine that was about one liter long.

“鸡爪和黄豆的重量比例我的是2：1，其他的大概是3：2：4：4：2：3：2：1：2：1：1。黄豆和姜的重量比例是15：1，还是具体的自己算嗷。”黎星羽和星河把拿出来的食材称了一下，因为菜的份量可能不太一样，所以黎星羽只是给了一个比例给他们参考。

"Cut off the chicken feet's nails, chop them up, add ginger, wine, star anise, cinnamon, Sichuan peppercorns, light soy sauce, dark soy sauce, and a little salt to blanch them." Li Xingyu put the corresponding ingredients into the pot one by one.

"Once the water boils, skim off the foam on the surface, then simmer over medium heat for 15-20 minutes. Xinghe, come here." Li Xingyu looked at the chicken feet being blanched and called Xinghe over. The two of them would watch over these four dishes, and she could cook the rest herself.

"After 15-20 minutes, take the chicken feet out and rinse them in cold water. Remember, don't throw away all the water used to boil the chicken feet; keep a bowl of it." Li Xingyu emphasized this as Xinghe came over.

"Put oil in the wok, and once it's hot, sauté the ginger and garlic until fragrant. Then add the chopped chili peppers, pour in the chicken feet and stir-fry. Next, add the prepared dark soy sauce, light soy sauce, and salt, and stir-fry until well combined. Come and call me for this step later." Li Xingyu was a little worried and decided to cook it herself.

"Okay, sure." Xinghe nodded. He really wasn't very good at cooking yet, so Xiaoyu was still the one to do it. He would learn more and get better in a few days, then he could help Xiaoyu more.

"I'll tell you the rest of the steps first, and you can figure it out yourselves. After stir-frying, add boiling water and the sauce you left over to cover the chicken feet, then add a spoonful of wine. Once the water boils, add the soybeans, stir-fry evenly, add a little oyster sauce, and simmer over medium-low heat for 15 minutes. Uncover, turn up the heat to reduce the sauce, and it's ready to serve." Li Xingyu was worried that she might forget later, so she explained the rest of the steps first.

"Okay, I understand." Xinghe glanced at the time and nodded.

"Alright, I can handle the rest myself. You guys just keep an eye on these four dishes." Li Xingyu clapped her hands, her wide green sleeves sliding down from her wrists to her elbows, revealing her slender, fair forearms with smooth, harmonious lines that conveyed a sense of strength—the kind of arms that looked healthy and powerful.

"Okay, then Little Feather, you go ahead and get busy. We'll call you if we have any questions." Xinghe looked at Li Xingyu and nodded. Little Feather still needs to work hard for a while longer until he goes back to practice.

"Okay, remember to put things in or call me when it's time." Li Xingyu reminded him, then flew over to the cooking station on the hoverboard, intending to cook the remaining dishes first. Anyway, with the time stop device, he wasn't worried about the food changing in taste if left for too long.

Li Xingyu planned to make Dongpo pork first, which is a famous dish. Why? The name should make it easy to understand.

"Dongpo pork, also known as rolled pork, is a traditional Han Chinese dish from the Jiangnan region. It belongs to both the Zhejiang and Sichuan cuisines, and pork is the main ingredient. The main ingredients and presentation of Dongpo pork are similar, with half-fat and half-lean pork being braised with seasonings." Li Xingyu explained to the three floating spheres while taking ingredients from the cooking counter.

"The finished dishes are all neatly arranged like mahjong tiles, bright red and translucent, like agate. They are soft but not mushy, and rich but not greasy." Li Xingyu said with a smile, as if he was savoring the taste of Dongpo pork.

“我们准备了精五花肉两千四百克、香葱1把、姜1大块、酒750g、生抽和清水各300g、糖120g，白糖或者是冰糖都可以。”黎星羽把食材拿好，往一口空着的锅飞了过去。

"Hmm..." Li Xingyu made two trips to get the things. When she saw the floating ball following her, she realized that she hadn't turned on the live chat. After hesitating for a moment, Li Xingyu turned on the live chat.

The cat is the best: [Your Highness, look at us! Waaaaah, what are we going to do without wine?]

It's a wolf, not a dog: [Your Highness, please check the comments! We're all so drooling, Prince Xingyu~]

Akramani: [Your Highness, you finally read the comments! Waaaaah, we don't have that wine yet, what are we going to do?]

Count Strauss: [Grandma Xingyu~ I'm giving you a Shadow Flower~ Please turn on the chat when you stream from now on, okay?]

Xiao Yuli: [Xingyu, can we do this? You can turn on the chat as soon as you start your live stream, okay? Auntie will give you something fun.]

A barrage of colorful bullet comments flashed past Li Xingyu's eyes. She only had time to see a tiny bit before it was quickly covered by other bullet comments.

"Huh? No need to send anything, I'll just bring it next time. It's okay if you don't have the wine, you can blanch it instead, since the wine is mainly for removing the fishy smell. It will only make the taste and texture a little different, but it's not a big problem. Just follow the steps after blanching it." After a moment of surprise, Li Xingyu began to answer the questions in the comments.

"Then what about me?... Continue?" Li Xingyu looked at the comments in front of her that had decreased by one and a half points and suggested that she continue cooking.

Seeing the comments section filled with "Okay, okay," Li Xingyu went back to cooking.

There's already a solution, so it's time to cook. Otherwise, we'll just have to watch others eat. More and more people are able to cook the dishes Li Xingyu made last night and the noodles she made this morning. Although they don't taste as good as hers, they're still delicious.

These people flaunted their wealth on StarNet in all sorts of crazy ways, which aroused the envy of many.

However, since Li Xingyu and the Li Group have not yet released detailed recipes and conditions for commercial use of the recipes, people who cannot cook have nowhere to buy them. Although Li Xingyu suggested the method of finding a dining partner, it cannot be done too openly. Besides, how can so many people learn to cook so quickly?

"After cleaning the pork belly, cut it into cubes about 4 centimeters in size, and then tie them with cotton thread from all sides. My family and friends have already done this. Now, take out the casserole, brush a layer of oil on the bottom, and arrange scallions and ginger slices on top. Make sure the bottom of the pot is completely covered, otherwise the meat will stick. Place the meat skin-side down." Li Xingyu explained as she arranged the meat.

"By the way, you don't have any alcohol, so blanch it first before doing this step," Li Xingyu said to the floating sphere.

"Then add Shaoxing wine, light soy sauce, water, and rock sugar all at once, and turn on the heat. If you don't have wine, just add water; you don't need to add more water later. After the pot boils, reduce the heat to low and simmer for an hour. After an hour, turn the meat over and simmer for another 15 minutes. Simmering over low heat will prevent it from burning." Li Xingyu planned to supervise the Dongpo pork himself.

She set an alarm for an hour later, noted "Dongpo Pork," and then had the robot wash the pot. Li Xingyu then rode the hoverboard back to the cooking station to see what dish to make next.

"Let's have hot and sour shredded potatoes." Remembering that Xinghe was looking at the chicken feet, she should be almost done cooking them by the time she stir-fries a dish, so Li Xingyu chose the shredded potatoes that were closest to her.

"Now, let's make hot and sour shredded potatoes. This is simple. Prepare potatoes... well, never mind, just take as many as you want. I'll give you the detailed recipe tomorrow. Also, dried chili peppers, scallions, sugar, garlic, cooking oil, salt, white vinegar, and green and red peppers." Li Xingyu brought the ingredients needed to make hot and sour shredded potatoes to the side of the pot.

"Peel the potatoes and shred them. Take a look, cut them roughly like this, don't cut them too thick, otherwise they won't cook through and won't taste very good." Li Xingyu picked up a shredded potato and showed it to the people in her live stream. The floating balls were also very cooperative and gathered around to give a close-up of the shredded potato in Li Xingyu's hand.

"Wash the shredded potatoes in cold water to remove excess starch. Cut the dried chilies into small pieces, crush the garlic, and cut the green and red peppers into strips that are slightly thicker than the shredded potatoes, being careful not to let the chili juice splash on them. Also, chop the scallions into small pieces." As she spoke, Li Xingyu gestured to the plates and bowls in front of her, and then used the floating ball to take a closer look so that everyone in the three live stream rooms could see it clearly.

Grandma Li and Li Xinghua showed no intention of calling the floating ball back. They knew that the people in the live stream were more interested in learning to cook. Their boasting was meant for their family, and boasting to others would only invite resentment. It was different with their own family.

"Add water to the pot, bring it to a boil, put in the shredded potatoes and blanch for half a minute, then take them out and rinse them with cold water, and drain them. Then put oil in the pot, add Sichuan peppercorns and fry over low heat until fragrant, then remove the peppercorns. Add dried chili peppers and garlic and stir-fry over high heat until fragrant. Add the shredded potatoes and stir-fry quickly." Li Xingyu draped her sleeves over her forearms while stir-frying the shredded potatoes in the pot. The three floating balls next to her remained motionless, standing a little close to Li Xingyu for better sound recording.

"Pour white vinegar along the edge of the wok. Most of the vinegar's sourness will evaporate when heated, leaving only its aroma. Add salt and sugar to taste. Stir-fry quickly over high heat throughout to ensure the potatoes are crisp. Add chopped scallions before serving." Li Xingyu finished speaking, and the hot and sour shredded potatoes were ready and plated.

The hot and sour shredded potatoes are placed next to the pot. In a moment, Xinghe or the robot will take it to the cooking counter where the time stop device has been placed.

"Little Feather, it's almost time for the chicken feet." Xinghe said to Li Xingyu while stirring the pot of braised beer duck.

"Huh? Oh dear~" Li Xingyu heard Xinghe's voice and turned her head towards him. Then, she was caught off guard and met three dark cameras, which were only about 20 centimeters away from her face. Li Xingyu was so frightened that she took a big step back.