Jiang Jiu ignored her. She had already prepared a dish of blanched Chinese broccoli. This dish was simple, almost requiring no skill, just blanch it, plate it, and then drizzle with sauce.
The chicken feet on the side were not yet cooked to a mushy texture. Jiang Jiu thought for a moment and, while there was still time, put pork belly in cold water, blanch it, take it out to absorb the surface moisture, then pierce it with a toothpick, color it with dark soy sauce, and fry it until golden brown. Then, take it out and soak it in cold water for ten minutes.
During the wait, Jiang Jiu could finally make her main dish, the clay pot crab.
This dish hadn't been eaten for a long time. However, the program prepared large meat crabs this time, and others didn't dare to handle them. Jiang Jiu thought it would be a waste not to use them, so she volunteered to make them all.
After handling the crabs, fry them cooked for later use, then add special sauce.
