When Ye Feng placed the grill, put on the lamb, and sprinkled it with cumin, Yuanfeng Immortal Lord couldn't help but be impressed.

That's the smell!

Yuanfeng Immortal Lord didn't have any obsession; he was simply curious about what could have such a domineering aura.

After taking his first bite of meat and a big gulp of ice-cold beer, he had a new definition of what "enjoyment" truly meant.

The group ate until very late that night, and while they weren't completely drunk, they were somewhat tipsy.

After the banquet ended and everyone returned home, Immortal Lord Yuanfeng and Mystic Maiden Fengwu went directly into the virtual space of their magical artifacts.

What puzzled Yuanfeng Immortal was that, despite having seen that face for tens of thousands of years, it seemed exceptionally radiant today.

The old married couple naturally didn't stand on ceremony. They bent down and gently scooped each other up in a princess carry, creating a scene of springtime romance (the two immortals were in good physical condition, so we'll have to omit 1 million words here).

...

...

Chen Xin's braised pork has become a huge hit in the immortal realm.

I don't know who spread the word, but this braised meat is related to the Shushan Sword Sect's delicacies that have been making headlines in the lower realm recently.

Many people come here because of its reputation, but because the daily quantity is limited, they have to start queuing.

Shenqing Zhenjun and Jian Qingfeng were not idle either; the two of them had become complete killers of birds and beasts.

He would go out and cut down all the birds and beasts in the mountains and forests, turning them into a vacuum.

However, there are indeed many of these animals in the immortal realm. They can be killed today and another group will fly over tomorrow, so there is no need to worry about them being wiped out by the two of them.

While controlling the Qingfeng Sword with his divine sense, Jian Qingfeng spoke with Shenqing Zhenjun.

"That kid Ye Feng is really good at stirring things up. Lately, the entire Immortal Realm is talking about him."

Shenqing Zhenjun chuckled and replied, "Gold will shine wherever it is."

"I heard that some Great Immortals have already descended to the mortal realm just to eat the delicacies he makes. I wonder if he'll be nice to anyone with his bad temper. If a fight breaks out, he'll be all alone and we won't be able to help him."

Shenqing Zhenjun comforted him, "Grandmaster, you are overthinking it. Even a Great Luo Golden Immortal descending to the mortal realm is at most at the Supreme Realm. Junior Brother would at worst be evenly matched with a Supreme Realm expert. There will definitely be no problem."

Jian Qingfeng nodded and continued, "I didn't expect the braised meat he gave to our grandmaster to be so popular. If we have enough resources, should we also consider re-establishing our Shushan Sword Sect?"

Although Jian Qingfeng is exceptionally strong and senior, he has never actually served as the sect leader, so this kind of question should be asked of Shenqing Zhenjun.

After pondering for a moment, Shenqing Zhenjun shook his head and said, "I don't think it's the right time yet. To establish a force, one must at least have the ability to protect oneself. The Immortal Realm is full of dangers. It's fine for us to go out and explore, but if we establish a force and have a fixed sect, we will have many concerns when we go out to train. I'm afraid it won't be good for our own cultivation."

Jian Qingfeng pondered for a moment and nodded, agreeing with Shen Qing's assessment.

How has your spiritual practice been lately?

Shenqing Zhenjun said, "There is no problem. The progress is quite good. He is now at the high level of the Human Immortal Realm."

"Indeed, it's quite good. I feel like I've already touched the threshold of advancing to the True Immortal Realm. Right now, I just need an opportunity."

...

...

After getting up, Ye Feng began preparing the materials.

He plans to visit his sister-in-law, Fairy Youlan, today.

It's only natural to visit someone empty-handed, especially a pregnant woman.

He certainly didn't have the sordid idea that nothing tastes better than dumplings or nothing is more fun than cough cough.

However, since his senior brother had already ascended to the Immortal Realm, he naturally had to fulfill his responsibilities.

What he was preparing to make was none other than a nourishing old hen soup, which is very beneficial for pregnant women.

He has raised several generations of chickens, so naturally there are old hens that meet the standards.

Ye Feng took out the old hen and began to prepare it.

A once lively hen didn't last five seconds in his hands before becoming a naked, dead hen.

Not only were her clothes stripped off, but her body was also completely emptied.

Ye Feng doesn't like to keep the chicken head when making chicken soup.

Pregnant women are prone to vomiting in early pregnancy, and having a dead chicken head there is really unsightly.

Moreover, there were many lymph nodes on the chicken's neck, so Ye Feng simply chopped off the neck and head with one stroke.

After cleaning the old hen, Ye Feng took out a piece of pork tenderloin from the jade slip and began to slice it.

Don't underestimate this piece of pork tenderloin; it can not only add layers of flavor to the soup, but also enhance its umami taste.

After cutting it into small pieces, I started preparing other ingredients.

Ginger, ginseng, longan, goji berries, eucommia bark, red dates, and other ingredients were all placed on the plate.

Ye Feng started boiling water in a pot, and while the water was cooling, he picked up the old hen.

After pinching the chicken feet with their nails trimmed and stuffing them into the chicken's belly, the whole chicken was put into the pot.

After pouring in some Shaoxing wine, I added the diced pork tenderloin.

After the pot boiled, white blood foam began to escape from the entire pot.

Skim off all the foam with a spoon, and after cooking for about five more minutes, Ye Feng took out the old hen and the pork tenderloin chunks.

When stewing chicken, Ye Feng usually likes to use salt to draw out the blood from the chicken, which reduces the fishy smell and maximizes the preservation of the chicken soup's freshness.

But this kind of old hen is different. Because it is a very good breed and has lived for so long, its skin and flesh are as hard as iron plates. It is a true iron hen, so he chose to blanch it.

No matter what you're stewing, if you're using the stewing technique, the best pot is definitely a clay pot.

There are three main advantages to using a clay pot.

Firstly, it features fast heat transfer, slow heat dissipation, and strong heat preservation capabilities.

Secondly, it transfers external heat energy evenly and continuously to the internal raw materials, which is conducive to the mutual penetration of water molecules and food.

Thirdly, it can maximize the release of food flavor.

With these characteristics, the earthenware pot is naturally the most suitable for stewing, a technique that requires slow simmering over low heat.

Put the blanched old hen into the casserole, and then put in the other ingredients except for the goji berries.

The reason for not adding goji berries is that this "man's treasure" (a euphemism for male enhancement) really can't withstand stewing.

If you stew it for too long, it will fall apart and become mushy, which not only affects the taste but also the appearance.

After placing everything in the pot, Ye Feng poured in the boiling water.

The meat of an old hen is very firm, so it takes a lot of time to stew it until it is tender.

Once the lowest level of the Fire Control Technique is activated, it will stew for fifty hours.

That's only because we had a magic item to speed things up; otherwise, our plan to visit Fairy Youlan today would have fallen through.

After simmering for fifty hours, the skin of the old hen finally softened.

The slightly yellow and translucent chicken soup has an irresistible aroma that is almost intoxicating.

After adding goji berries and salt, Ye Feng covered the pot again and simmered it for another five minutes.

Thus, this nourishing old hen soup is officially complete.