The secret to pork knuckle rice lies within that pot of fragrant braising liquid.
Jiang Feng had a system recipe and was also skilled at making braised meat, so preparing pork knuckle rice came naturally to him.
Jiang Feng and Sun Zhuangfei began to get ready in the shop.
Various spices were toasted until fragrant, placed in a bag, and a pot of rich stock was simmered, into which the pork knuckles were added to cook.
Once the skin and fat of the knuckles had rendered into the stock, they were almost ready to eat.
The stock had been simmering since the day before, and after a flurry of activity, it was finally ready.
Given the fierce competition, Jiang Feng lifted the lid of the simmering stock pot. Instantly, the rich aroma of the marinade drifted outside.
This was also one of Jiang Feng's overt strategies.
Several nearby shops also sold pork knuckle rice.
It was mealtime, and people were flocking out in search of food. Some of them wandered into Jiang Feng's small shop.
