Once the chosen winter bamboo shoots were brought back.
Fu Yu glanced over them one by one and nodded in satisfaction.
Actually, if he had chosen the ingredients himself, it wouldn't have been so troublesome.
He only needed to touch them with his hand to immediately judge the freshness and quality of the ingredients.
For "Kou San Si," not only are the ingredients selected with strictness, but the knife work is also essential, requiring precision and an aesthetically pleasing cut.
In addition to winter bamboo shoots, a small amount of pork is needed, particularly from the hip area.
Chicken breast meat, dried shiitake mushrooms, and ham.
The ham chosen by Qianlima is Jinhua ham, with a yellow-red skin color, rich fragrance, and excellent color, aroma, taste, and shape.
Fu Yu began cooking.
Soak the dried shiitake mushrooms in warm water for 20 minutes until fully soaked, then cut off the stems.
Clean the pork, cook it, and trim off the fat.
