After cutting the meat, Ye Feng reached out and grasped it loosely.

A gentle breeze seemed to blow across the pork tenderloin in the bowl.

Ye Feng quickly squeezed the slightly bloody pork tenderloin clean.

With a slight swirl of my left hand, salt, pepper, cooking wine, and the pre-soaked scallion and ginger water, along with some egg white, all fell into the bowl in quick succession.

Jing Lei couldn't help but exclaim, "Even cooking is so elegant; this is what a sword immortal should be like in my mind. Junior Uncle is truly a role model for us all."

The other kitchen helpers couldn't help but think to themselves as they looked at Jing Lei, that sycophant.

If you can talk, then talk more. If you can please our junior uncle, we can also reap a lot of benefits!

Ye Feng, however, spoiled the mood by replying, "Stop being so glib and pay attention to the details of my spiritual power control. Go back and find something to practice on. Anyone who doesn't practice well will be punished by eating that plate of stuffed chili peppers from earlier."

hiss……

The group of kitchen helpers couldn't help but look at each other in bewilderment.

Isn't this punishment a bit too harsh?

It's not a question of whether or not I can eat it, it's a question of whether or not I can excrete it!

Seeing their clueless expressions, Ye Feng was furious.

"Your junior uncle is currently the sect's number one combat power. Even now, the top few among you disciples are still controlled by Ningyue and Qiye. Can't you guys be a little more competitive?"

"Your talent is already top-tier, and your cultivation technique is also top-tier. What reason is there for you to be inferior to others? Hmm?"

"Was I too lenient with you before, causing you to become complacent?"

"Hmph, anyway, these Devil Muscle Peppers are already in mass production. I can just grow more. If you don't finish the homework I gave you, I'll reward you with these Devil Muscle Peppers. Don't worry, I at least have a way of cooking them so you'll never get tired of them."

Ye Feng said these things because he suddenly realized something.

Today is June 10th.

On Earth, that would be the day of the National College Entrance Examination (Gaokao).

This instantly stirred up his longing for his hometown.

Thinking of the countless students who study hard for years, he wanted to give his own students the same intensive training.

Who would dare disobey Junior Uncle's words?

Yes, but not many.

Furthermore, it depends on what is being said and the tone of voice used.

When Junior Uncle gave his orders seriously, not a single person in the Shushan Sword Sect, including the Supreme Elder and the current Sect Leader, dared to disobey.

In terms of achievements alone, Junior Uncle's achievements are probably on par with, or even surpass, those of the Grandmaster.

The kitchen helpers looked at each other, but none of them were dejected or grief-stricken.

Some schools of thought emphasize tranquility and non-action.

Focus on self-improvement and don't worry about others.

Sword cultivators are not.

Sword cultivators practice for one thing, and they also fight for one thing.

Who wouldn't want to be that one?

Now that Junior Uncle has spoken, let's work even harder!

Seeing that none of the disciples objected or made excuses, but accepted it calmly, Ye Feng finally hummed in satisfaction.

He continued to extend his merciless iron hand, kneading and squeezing the meat in the basin from a distance.

After kneading the mixture evenly, Ye Feng added some egg whites and starch, followed by some oil.

By doing this, the tender juices will be completely retained in the meat during the subsequent cooking process.

After that, Ye Feng began preparing the ingredients needed for the stir-fry.

First and foremost, the soul of Sichuan cuisine is Pixian Doubanjiang (Pixian chili bean paste).

Fortunately, Ye Feng himself was from Shu, otherwise, if he hadn't been able to bring this thing over and didn't know how to make it, he would have been doomed.

Pickled peppers, dried chilies, Sichuan peppercorns, and Sichuan peppercorn powder were all grabbed and thrown into the empty basin.

Bean sprouts, romaine lettuce, bok choy, and bean curd sheets are Ye Feng's favorite side dishes.

Once everything is ready, it's time to start making it.

After adding oil to the pan, Ye Feng poured the oil back in.

Then he poured the chili peppers, which had already reached lethal levels, into the pot.

The kitchen helper, who had just taken off his gas mask, quickly pulled out another gas mask and put it on his head.

The smell of ordinary dried chili peppers was completely tolerable for Ye Feng.

Even if the quantity is large... cough cough cough...

Okay, there's just too much of it, it's really an eyesore.

Ye Feng also took out a gas mask and put it on his head.

After stir-frying the chili peppers and Sichuan peppercorns for a while, Ye Feng tossed them into the air with a flick of the spatula.

With continuous chopping of the fingers, the chili peppers were turned into small pieces.

This is what is traditionally known as "knife-cut chili".

However, calling Ye Feng "Sword Mouth Chili" might be more appropriate.

Heat the oil in a wok again, using the familiar lethal amount of Sichuan peppercorns and dried chilies.

After sautéing the aromatics, Ye Feng poured the prepared side dishes into the pot.

The flames under the pot were so strong that they even exceeded the height of the pot.

After stir-frying for 20 seconds and adding a little salt for seasoning, Ye Feng placed the partially cooked vegetables into the small white porcelain bowls that would be used for serving later.

Next comes the essence of this dish – the broth.

Nowadays, many restaurants use pre-made broth for this dish, or they may simply use hot pot base.

The taste may still be the same, but whether it's clean and hygienic is a matter of opinion.

Ye Feng naturally wouldn't allow such a thing to happen in his shop.

Although no one here would know, a chef's professional ethics prevented him from doing so.

Heat the oil to 60% of its maximum temperature, then pour all the chopped scallions, ginger, garlic, and pickled peppers into the pot.

The sizzling sound of oil frying and the unique aroma of scallions, ginger, and garlic are irresistible.

The addition of Pixian chili bean paste is the finishing touch to this dish.

As the mixture is heated over low heat, the fermented soybean paste begins to release red oil, turning the entire bottom of the pot red.

Ye Feng picked up the boiling water from the side and poured it into the pot.

The reddish-yellow broth churned continuously, and waves of aroma wafted into the nostrils.

After adding the seasonings, Ye Feng poured all the sliced ​​meat into the pot.

The appeal of boiled sliced ​​pork is its tenderness.

The meat shouldn't be cooked for too long. The moment the pink meat slices turned white, Ye Feng scooped them out.

After being scooped out, they were placed in a small white porcelain bowl.

Lift the pot and pour some of the original broth into each of the small white porcelain bowls.

Then Ye Feng spread a layer of the freshly chopped chili peppers evenly on the sliced ​​meat.

After adding some chopped green onions and minced garlic, he placed the small white porcelain bowls into the jade slips.

But of course, this isn't the end of the story.

But Ye Feng left the final step of making this dish to the private rooms.

After heating the rapeseed oil and storing it in separate containers, Ye Feng said to Jing Lei Ning Shuang and the other kitchen helpers, "Once we enter the private room and take out the boiled pork slices, we can pour the boiling oil from this jade bottle over them."

Splashing oil brings unexpected joy, and Ye Feng pays great attention to detail.

His pursuit of a perfect combination of color, aroma, and taste is to ensure that guests do not miss any steps.