Lin Xu laughed and said, "I was just preparing to expand it. Today, my father-in-law transferred the property to my name."

Wei Qian, hearing this, immediately said enviously, "Your father-in-law is really good to you. I wish I could have such a nice father-in-law."

Lin Xu: "..."

Shouldn't you be worried about finding a girlfriend? Why are you looking for a father-in-law first?

Hearing someone praising himself, Shen Guofu looked up at Wei Qian and recognized him right away.

Hey! Isn't this the chubby chef who won third place in the morning competition? His entries seemed to be Sweet and Sour Pork Ribs and Fried Pork. Um... meat? As a middle-aged man who loves meat... Shen Guofu couldn't help but crave those two dishes. It would be nice to taste this chubby fellow's cooking skills. He wondered how it compared to his son-in-law's skills. Would inviting him over casually damage my image as a gourmet prince? After all, he had just complimented me.

While Shen Guofu was pondering, he heard Wei Qian say, "Is there anything I can help with? Get me a bigger apron; I'll help out. I might not be good with other dishes, but when it comes to pork, none are beyond me."

He had butchered pigs since he was young and was quite familiar with various meat dishes.

Lin Xu didn't refuse. He sent the young apprentice to the storeroom to get an apron.

Wei Qian washed his hands, tied on the apron, and began to help.

Just as Shen Guofu was about to go over and give Wei Qian a few complimentary words, to lead into asking him about the Sweet and Sour Pork Ribs and Fried Pork, his phone suddenly rang.

Seeing it was a call from Han Shuzhen's clinic, he quickly answered it.

"Guofu, I'm swamped at the clinic today. I probably won't get off work until after six, so you just eat over at Young Xu's place."

Shen Guofu was delighted.

Ha! I'm already in place now. Watching the morning live stream made me feel like I'd practically starved! So I definitely need to eat some meat today to make up for it, and maybe have a couple of drinks too. Hmm, since my wife isn't here, I can just find a designated driver on the way back. Easy!

Despite his excitement, Shen Guofu sighed with a face full of regret, "Without eating with you, I don't have an appetite for anything..."

Han Shuzhen on the other end of the line laughed, "Are you still a child? It's so hot these days; even if you don't have an appetite, you should eat a little. Also, not too greasy. Your uric acid will shoot up if you're not careful. Eat more vegetarian dishes; don't always go for meat."

"Eat what meat? I'll just nibble something and go home."

After hanging up the phone, Lin Xu asked curiously, "Auntie Han didn't let you eat meat again, Uncle Shen?"

Shen Guofu put down his phone and nodded. "Yes, she told me to eat more vegetables... Young Xu, do we have any tasty vegetarian dishes here? I wanted to satisfy my craving while Auntie Han is not around."

Vegetarian dishes? And you still want to satisfy your craving? Why don't you just say you want to eat meat?

He laughed and asked, "How about Braised Pork Belly?"

Wei Qian next to him immediately laughed. Your father-in-law wants to eat vegetarian dishes, and you recommend Braised Pork Belly right off the bat? Is that a vegetarian dish?

He thought Shen Guofu would refuse, but the big boss nodded repeatedly and said, "Yes, yes, yes, that's great! That's my favorite vegetarian dish. Make more, and don't waste the broth; it's absolutely divine with rice."

Wei Qian: ?????

Did I lose my mind in today's competition? Since when did Braised Pork Belly become a vegetarian dish?

After Shen Guofu confirmed the Braised Pork Belly for the evening, he went off happily playing with Dundun.

After he left, Wei Qian urgently asked, "Is the Braised Pork Belly at your restaurant a vegetarian dish?"

Lin Xu laughed and said, "My mother-in-law doesn't let my father-in-law eat much meat, so he calls meat dishes 'vegetarian dishes.' That way, he feels more justified when he eats them."

Wei Qian: "..."

I've learned another clever trick to get along with a father-in-law! Now all I need is to find a father-in-law.

There's leftover pork belly in the fridge from today. Lin Xu pulled out a piece, weighing about two to two-and-a-half kilograms.

The skin of the pork had already been scorched and scrubbed clean, ready for cooking.

Braised Pork Belly is a popular homestyle dish widespread across the nation and even abroad, favored for its simple preparation and rich, aromatic flavor. The most delicious Braised Pork Belly is usually stewed in a clay pot over gentle heat. Only then does the Braised Pork Belly turn out soft and tender with a rich, mouthwatering flavor.

However, there wasn't enough time today. Lin Xu had to opt to use a pressure cooker instead.

He cut the pork belly into four-centimeter cubes, then blanched them in cold water.

Blanching removes blood impurities from the meat, enhancing its delectable taste. After blanching, it was easier to render the fat from the meat cubes. Braised Pork Belly prepared this way turns out fatty without being greasy, lean without being dry, releasing a burst of flavor with each bite.

During blanching, Scallion and Ginger were added to the pot, along with a bit of Cooking Wine.

Once the water boiled and froth formed, he skimmed off the froth, then boiled it for a few more minutes to thoroughly cook the meat, ensuring it wouldn't end up dry and hard.

He then lifted the pork belly pieces out of the pot.

They were rinsed under hot water.

Next, a bit of cooking oil was added to the pot. When the oil was hot, the pork belly was put back in to be fried.

The fat was rendered from the pork, simultaneously sealing the moisture in the lean meat.

Seeing this, Wei Qian curiously asked, "Braised Pork Belly looks prettier with sugar color; do you need me to prepare some for you?"

Actually, Lin Xu had planned to directly stir-fry the Crystal Sugar with the meat. By the time the meat was nearly done, the Crystal Sugar would have turned into caramel as well.

But since Wei Qian offered to help, he didn't refuse. "Alright, then help me make some."

Wei Qian set up a frying pan, drizzled in a spoonful of water and a tiny bit of cooking oil, then added two handfuls of Crystal Sugar and started to fry it on low heat.

Seeing the young apprentice watching him, he smiled and said, "Let me share a little trick, guys. When making sugar color, use more water and less oil. That way, even if you splash cold water on it, the prepared sugar color in the pan won't splatter everywhere."

The sugar color used in the restaurant now was made by Lin Xu. The young apprentice and the others hadn't heard of such a trick before, so they became interested.

With nothing else to do, Wei Qian took the opportunity, using the sugar caramelizing in the pan, to seriously explain the steps of making sugar color to everyone gathered around.

"When the sugar melts and starts bubbling significantly, that's the 'frosting' stage. Ingredients for dishes that need a 'sandy' or 'frosted' coating are added at this stage.

Fry it a while longer, and when the sugar turns slightly yellow, it reaches the 'spun sugar' or 'threads' state. At this stage, the sugar is at its stickiest and has the best elasticity.

Continue to fry, and it becomes 'glaze' or 'glass.' When cooled, sugar at this stage forms a glass-like hard shell on the food. Crystal Sugar Haws are a typical example of this sugar stage.

And finally, when the sugar syrup in the pan turns date-red, that's the perfect sugar color.

Once it reaches this stage, pour in hot water. When you add it to your cooking, it becomes an excellent coloring agent, particularly for meats. Almost any dish needing a reddish hue relies on this sugar color.

As for another coloring 'Divine Artifact' commonly used at home—Dark Soy Sauce—it's merely light soy sauce with industrially produced caramel color added. The coloring effect still comes from the sugar color."

When the sugar color was ready, Lin Xu had also nearly finished frying the meat.

He used chopsticks to transfer the meat into the pressure cooker, added the prepared sugar color, two large bowls of Rice Wine, a small bowl of Light Soy Sauce, and an equivalent amount of water.

He then began seasoning: a handful of Crystal Sugar, a small teaspoon of salt for enhancing taste, a few slices of old ginger, and a knot tied from Scallions.

All these were put into the cooker. After covering it with the lid, the cooking began.

The young apprentice curiously asked, "Boss, didn't you add any Sichuan peppercorns or spices?"

Wei Qian, standing nearby, laughingly replied, "You don't use those for Braised Pork Belly. This dish emphasizes the natural savory taste of the pork. Actually, if it weren't for using the pressure cooker, you wouldn't even need to add water—just stew it in a clay pot or casserole with Rice Wine and Light Soy Sauce, and it would taste even better."

Having grown up eating pork, he spoke with the most authority about this dish.

「Forty minutes later.」

When Shen Jiayue, who was slacking off, arrived for a meal with the head of the audit firm, Tan Yajun, Lin Xu took the pressure cooker off the stove.

After releasing the pressure, he poured the contents into a wok.

At this moment, the Braised Pork Belly was exuding a rich aroma. Each piece of the tender, reddish-brown meat quivered at the slightest touch, almost like jelly.

He removed the ginger slices and scallion knot and increased the heat to reduce the sauce.

Then, he evenly arranged the meat pieces, skin side up, on a plate.

He poured the sauce from the wok over the meat.

Time to eat!

————————

Writing about this made me crave it so much that I couldn't help but make a pack of instant Beef Noodles. Sadly, it doesn't taste like Braised Pork Belly at all! When I get paid, I'm definitely buying a couple of pounds of meat to make some Braised Pork Belly!

This chapter is 5,700 words long, not short at all!

Asking for Monthly Tickets, brothers; don't let me run out of reasons to add more chapters!

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