Thinking this way, Li Xi still replied with an OK, and then asked Aunt Lin to prepare some more ingredients.
When she got home from class, everything Li Xi needed was already prepared. Without further ado, she put down her schoolbag and went into the kitchen.
First, prepare the beef. Li Xi specifically asked Aunt Lin to buy beef brisket, which is low in fat and tendons. Li Xi cut the beef into small pieces and soaked them in cold water to remove the fishy smell and blood.
Next, cut the pork into chunks and mince it in a blender. Also chop the pre-peeled water chestnuts. Then, add the minced ginger, chopped scallions, eggs, salt, sugar, cooking wine, MSG, pepper, soy sauce, and cornstarch solution. Mix thoroughly by hand, beating until the tendons are released. Set aside.
Then Li Xi started to cut various side dishes, potatoes, carrots, radishes, etc. However, except for the radish for making radish soup, the others were not shredded, after all, it was not convenient to add them as side dishes.
Waiting for the side dishes and ginger to be cut up, the beef was almost done soaking. Li Xi rinsed it several times with water, then put it in cold water, added ginger and cooking wine, and prepared to blanch it. She also poached a few eggs in it.
After blanching the pot, rinse it and heat it up. Once the water has evaporated, Li Xi scoops out a chunk of lard that Aunt Lin had prepared earlier. Once the oil is hot, she adds ginger, garlic, and various spices and sautés until fragrant. Then, she adds the signature seasoning, broad bean paste. Once fragrant, add the beef and stir-fry over high heat for 2 minutes. Add the cooking wine, soy sauce, and oyster sauce and continue to stir-fry. Once the cooking wine has mostly evaporated, add the boiling water, cover the pot, and simmer over low heat.
The braised beef is almost ready. Just simmer it on low heat and make sure the water in the pot doesn't dry up. When Luo Jingxuan is about to come back, add the potatoes and carrots and simmer.
For the braised lion's head, roll the minced meat into round balls and flatten them. Wrap them with cooked eggs and roll them into big balls. Fry them in hot oil until they are shaped and set aside.
Heat oil in another pot, add onion segments, ginger slices, and rock sugar to stir-fry, then add the broth - Aunt Lin made it two days ago and set it aside. Boil the soy sauce, dark soy sauce, and oyster sauce over high heat. When the water boils, add the lion head soup, turn to medium-low heat and simmer. It will be cooked in about fifteen minutes.
With the main preparations complete, the remaining vegetables and soups would be much easier to prepare. It wouldn't be too late to wait for Assistant Jiang to signal that Luo Jingxuan was almost home.
While waiting, Li Xi had nothing to do, so she recalled the original plot.
It would have been fine if I hadn't recalled it, but once I did, I was shocked. Soon the first climax of the original novel would come, Su Yu and Lu Wantang's birthday party, and Su Yu's debut party.
Boy, that was a big show.
Li Xi's mouth twitched when she thought of what Su Yu encountered at the banquet in the original novel.
Very good, the fist is hard.
Continue read on readnovelmtl.com
