In the ranch kitchen, the chefs bustled about. Jiang Feng, however, wasn't as busy. His tasks for the day were a Tiger Skin Pork Knuckle and a Fairy Chicken, both requiring lengthy stewing but not being too labor-intensive.
The chicken, having been thoroughly massaged, was now marinating in the sauce. Next, Jiang Feng took a small pot, filling it with chopped Jinhua ham, over a dozen chicken feet, and several slices of crystal-clear pork skin. All these ingredients looked immaculate.
Zhang Xinya was still filming. Jiang Feng explained, "This step is to stew a rich broth, which needs to simmer for more than 5 hours. Later, you just need to strain out the solids."
Jiang Feng added some old ginger and white pepper to the pot, covered it with a lid, and began to stew the rich broth. He was very experienced in making such broths. At this point, all he could do was wait.
