Chapter 88: Braised Pork Rice (Part 1)

After Jiang Qiuqiu finished her entrance line, she looked at the number of followers in the top right corner of the screen and sighed in her heart. The youth’s initiative is indeed fast.

It did reach a hundred million followers, but only around thirty to forty million people were active in the livestream room. As usual, after livestreaming for a while, there would be a surge, and in the end, there should be around sixty to seventy million people in the livestream room.

Almost everyone should be able to get their share.

“To celebrate the livestream room reaching over a hundred million followers, today we’re preparing thirty portions of braised pork rice!”

“To make braised pork rice, we need our old friend, gugu beast meat.” She casually picked up a piece of long, rectangular pork belly. This piece of meat was chosen very well, with the right balance of fat and lean meat, and the marbling was very beautiful.

“When choosing meat, it should have a good balance of fat and lean meat so that the braised pork won’t be dry and will have a fragrant taste when eaten.”

To cook meat, you first have to cut it.

With bare hands, she picked up the large kitchen knife, and the sharp blade intersected on the meat. Soon, a long strip of pork belly was processed by Jiang Qiuqiu into thin, finger-width strips, neatly arranged on the cutting board.

Because she was making it for thirty people today as a reward for reaching a hundred million fans, Jiang Qiuqiu didn’t skimp on the “quantity” and prepared more pork belly than usual.

As a result, it took more than ten minutes to cut the meat.

After cutting, there were nearly six to seven full plates of small meat strips.

Jiang Qiuqiu’s cooking habit was to prepare all the ingredients before starting the fire. “Today we’re making one of the main course combos, served with rice. Just having meat is too monotonous, so we’ll add some green leafy vegetables.”

The vegetable she chose was a tender green, with long stems and a slightly sweet taste after blanching—Chinese cabbage. This vegetable has a light flavor, refreshing and crisp, which complements the slightly oily braised pork.

Green leafy vegetables can be blanched quickly in water. After preparing them, she set them aside, poured out the water in the pot, turned on high heat, and evaporated the steam in the pot.

At this moment, she poured a thin layer of oil into the pot. The high temperature of the pot quickly heated up the oil, “At about this time, we can put the meat in.”

Pork belly itself is rich in fat. After high-temperature refining, the oil from the meat also slowly seeps out. The high temperature quickly releases a charming fragrance from the meat.

Especially the pork belly, after being sautéed, it would become slightly translucent, resembling white jade under the layer of fat.

“When the meat turns translucent white, we can take it out.”

“The key to braised pork rice is the braised pork itself. The color of the braised pork is brown, the sauce is thick but not greasy. To achieve this, we need to use good seasoning.”

The kitchen utensils flowed in Jiang Qiuqiu’s hands, and she was proficient in everything here.

A new pot was heated, and the oil was seasoned with spices. Garlic and scallions were fried until dry and yellow. Some of the essence had already entered the oil under the high heat.

The originally ordinary oil was now infused with the fragrance of the spices. At this point, the pork was added to the pot.

“At this point, the meat is already cooked, so we don’t need to fry it too much. Just heat the meat, until it has a slight browning, then add a ladle of water.”

The water should cover the pork. Add a few pieces of rock sugar, rice wine, seasoning powder, and color-adjusting soy sauce directly into the water, then cover the pot and simmer over low heat for twenty minutes.

Today’s cooking went smoothly. After covering the pot, Jiang Qiuqiu glanced at the screen and found that there seemed to be fewer bullet comments today than before.

She casually remarked, “It seems like everyone is much quieter today.”

Across the screen, she didn’t know—