Start by heating the oil in the pan, then add the  pork belly with the skin side down.

“Remember, at this point, there’s still plenty of moisture in the pork skin, along with the soy sauce we added earlier. Be careful of oil splattering onto yourself.”

With the pork skin fully in contact with the bottom of the pan, under high heat, the smooth pigskin will puff up, revealing uneven tiger-like patterns.

At this point, reduce the heat, cover the pan, and simmer for two to three minutes. Then, open the lid to check. When the pork skin is translucent with a slight red tint and the bottom is crispy, the first step of cooking the  meat is complete.

The pieces of pork belly were placed back on the table. Jiang Qiuqiu replaced them with a new chopping board for cooked food.

The browned side fell onto the wooden cutting board, emitting a crisp sound. As the meat lightly swayed, it made a “duang duang” sound on the screen. Without any spotlight, it already had many people unable to resist.

[???]

[I declare, Gugu Beast meat has become my lifelong favorite.]

[Pork belly is truly magical. When Jiujiu made Braised Gugu Meat, I was moved to tears, and now making this pork belly dish, I’m crying loudly again!]

Everyone was pleased, naturally making Jiang Qiuqiu happy.

“Alright, take out the meat, and let’s cut them into small pieces and plate them in advance.”

The camera angle changed, revealing a small table with over twenty white porcelain bowls.

Jiang Qiuqiu picked up a large silver chef’s knife and began slicing the meat.

With each cut, a piece of meat about ten centimeters in length was made, then flipped over, and cut from the skin side, the bright silver knife making a crisp sound against the crispy skin.

But the knife was swift, the sound muffled, and the fatty part of the meat was also sliced. With three-colored textures—appetizing reddish-brown, delicate and moist white, with a slight yellow hue, a hint of oil would seep out after being squeezed due to frying.

Such a scene.

When paired with—

[Ah ah ah ah ah! Why the close-up shots?!!]

[Ah ah ah! I’m so hungry!]

[Why are there only 21 bowls? Does that mean there are only 21 portions? Noooo!]

There are two hundred million people in the live stream room! Twenty-one portions meant at least half of them would miss out!

Chopping vegetables didn’t faze Jiang Qiuqiu, to the point where she could still maintain a bit of humor, smiling as she replied to the barrage: “No, there are only 20 portions. The last bowl is for the sauce.”

“…”

Oh no, now there are another five million unlucky ones.

During the relaxed conversation, all the meat had been sliced.

Next was to stir-fry the pickled vegetables. These greens, dried and processed, were no longer green, appearing wrinkled and reddish-brown, not at all like something delicious.

[Are these vegetables? Specifically used to complement the red meat? (To make it tastier?)]

[They look so wrinkled and ugly, ah…]

[I feel like even if I get a portion, I won’t eat this.]

Even though it hadn’t been confirmed if they could get a portion, people in the barrage were already planning how to distribute the food after they got it.

Like, [I’ll eat the meat, my boyfriend can eat the wrinkled  vegetables, and then I’ll let him have some meat.]

Or, [I’ll eat this meat, and my grandson can eat the vegetables.]

Unattractive in appearance, not fragrant when stir-fried, it only had a unique smell. It’s no wonder everyone found it unremarkable.

However—

Jiang Qiuqiu scooped the pickled vegetables out of the large pot onto a big plate. “Are you all really not going to eat it? Once it’s cooked, the dish tastes great too, you know.”

“It has a completely different texture from the  meat, soaking up the meat juices. Eating it, you’ll experience the unique aroma of the greens while still enjoying the richness of the meat.”

Everyone was a serious flip-flopper. Upon hearing Jiang Qiuqiu say this, they immediately responded:

Alright, alright, Jiang Jiujiu praises it, so let’s look forward to it again!