I'm the Culinary God

Yan Lin noted everything down, planning to discuss it with the nutritionist when she got back.

At noon, the Pork Hock was already steamed. Lin Xu retrieved it, and now it was brimming with fragrance, with a rosy color. In the steaming pot, it quivered like tofu.

But it wasn’t ready to be served yet; it still needed to be simmered to thicken the sauce.

Pour the Pork Hock gently into the pan, tilting the steaming pot so that the Pork Hock slides in with the skin side down.

Heat up the pan to start thickening the sauce.

Thickening the sauce is really just simmering away the water in the broth, allowing the gelatin to reattach to the surface of the meat, enhancing both taste and flavor.

The stove shouldn’t be too hot, or else the pan will burn, and you have to keep shaking the pan while simmering.

As the water evaporates, the sauce at the bottom becomes thicker and brighter.

When the sauce is as thick as if it were glazed, use a large spatula to flip the Pork Hock over.

At this moment, the skin of the Pork Hock is fully revealed in its glory.

Rosy, glossy, and the shimmering liquid in the pan makes it tremble like tender tofu or jelly.

Continue thickening the sauce until it’s absorbed into the meat, then drizzle a bit of Scallion Oil over the skin.

Shake the pan to let the Scallion Oil spread over the meat surface, making the glossy skin look as if it’s been laminated, enhancing its rosy transparency.

Now, lift the pan to a prepped plate, gently angle the pan, and the Pork Hock slides into the plate as if it has a life of its own.

Bring the Pork Hock outside; the awaiting crowd is eager.

"Wow, it’s so beautiful!"

"Round and plump, who would have thought a hock could look this gorgeous?"

"This is collagen, which improves skin!"

"Xu Bao, how do you eat this? Just scoop it up with a spoon?"

Lin Xu handled two chopsticks, deftly slicing horizontally four times, then vertically four times, dividing the Pork Hock evenly.

The feeling of slicing with chopsticks was so silky, almost as if cutting a dessert rather than Pork Hock.

Even quicker than cutting a birthday cake.

"To cut it with chopsticks, the meat must be incredibly tender."

Yan Lin sighed, lifting a piece with chopsticks into her bowl and then her mouth.

Upon entry, the rosy slice, both skin and meat, melted effortlessly, requiring no teeth to chew, just a gentle intake draws it in, filling the mouth.

All the textures transformed into smooth, melting, tender, fragrant, and soft.

Initially thinking it might be greasy, she expected to eat no more than two pieces, but after one mouthful, she realized two were merely an appetizer; half a serving at least was needed.

Shen Jiayue and Geng Lele, along with Cui Qingyuan and others who came to bid farewell to the godmother, were equally astonished by the Pork Hock.

No one anticipated it could be this tender.

Soon, the plate of Pork Hock was emptied swiftly, and these soft, melting morsels fueled their appetite rather than satisfying it.

"Delicious, so scrumptious... Xu Bao, could we have some more?"

Lin Xu, smiling, replied:

"Coming right up."

As he thickened the sauce, others joined in, helping and learning how to control the heat during the sauce thickening process.

Yes, they were eager to learn, especially the kitchen helpers, who quickly took on tasks once theirs were done.

Lin Xu certainly didn’t refuse them, even offering tips, like suggesting gentle pan swirling rather than hastily flipping with a spatula.

Also, attention must be paid to the force during flipping; pouring Scallion Oil should wait until the sauce is barely visible.

"Here comes more Pork Hock!"

Soon, several plates of Red stewed Pork Hock made their way from the kitchen to the table.

Shen Jiayue picked up communal chopsticks, attempting to split the Pork Hock. Though not as neat as Lin Xu’s, the cross pattern on the round hock looked quite appealing.

The girl didn’t eat after slicing, instead snapping a photo with her phone to share on social media:

"Red stewed Pork Hock made with Xu Bao, aren’t you craving this?"

Hoh hoh, even if Xu Bao made it, I separated the hock with chopsticks, which justifies us saying we made it together.

Other hocks, split similarly by Geng Lele, Shu Yun, and Dou Wenjing.

The sensation of slicing a hock with chopsticks felt more like cutting into desserts like cake, who would have thought a hock could be this tender?

A hock this tender is difficult to pick up with chopsticks; they support the bottom portion of lean meat to transport it to the mouth.

One bite into this Pork Hock, with oily tenderness melting instantly, created a dreamlike moment.

While the restaurant enjoyed their feast, nearby at Huixuan Building, Qi Zhentao, together with son Qi Siming and Qiu Zhenhua, finished making Tiger Skin Pork Knuckle.

The skin, glossy and creased characteristic of Tiger Skin, seemed to be inviting a bite.

While the photographer captured a close-up, Chen Yan, phone in hand, snapped her own shot and prepared to share it online, intending to tease her cousin.

Opening her app, she found Shen Jiayue’s post about Red stewed Pork Hock.

Comparing the Tiger Skin Pork Knuckle before her with the Red stewed Pork Hock on her screen, a "I am the clown" feeling emerged.

No wonder her cousin skipped their Tiger Skin Pork Knuckle, even subtly ignored hints in the group.

They had Red stewed Pork Hock!

Director Chen swallowed, realizing the Tiger Skin wouldn’t suffice.

After a taste, she’d drive over to savor theirs, then question her cousin how bold one had to be to claim a joint dish effort with her brother-in-law.

Hmph, last time with my little brother Jie, despite apprehending wanted criminals, I didn’t claim a joint capture.

You, who can’t tell apart soy sauce from vinegar, dare say "joint effort" on Red stewed Pork Hock, how shameless!

Reflecting, catching those last time lacked experience.

Had my cousin’s audacity, Yan Baobao might earn a crime-fighter title.

Wondering about more chances to partner with Ren Jie for arrests, somewhat anticipating...

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This Chapter is 5200 words, calling all brothers for Monthly Tickets!