However, to make the Crystal Pork Hock, one crucial step was still missing—steaming.

Anyone knowledgeable about cuisine knows that Crystal Pork Hock uses aspic to give the hock an additional shiny luster, thus earning its crystalline name.

But this crystal-clear quality isn't achieved by mere chance.

It requires intense steaming to render the collagen from the pork skin into a transparent broth, which creates the crystal-like effect upon solidifying.

If boiled, the broth would become murky, diminishing the crystal-like effect.

Lin Xu sliced the hock into wider strips, then cut them into large chunks. After cutting them all, he fetched the previously prepared pork skin and readied it for steaming in bowls.

Using bowls for steaming is a unique feature of the Crystal Pork Hock.

The advantage of this method is to prevent the broth from becoming murky due to excess meat. The less meat, the lower the chance of the broth turning cloudy, and the more pronounced the crystal effect.

Additionally, this method also makes it convenient for sale.

One bowl per serving ensures a consistent amount of meat, avoiding disparities in the ratio of meat to jelly during plating that could lead to customer complaints.

A pinch of pork skin jelly was placed at the bottom of the bowl, followed by a handful of the chopped hock, and finally, a layer of shredded pork skin on top.

When adding these, it was important to watch the quantity. The meat in the bowl had to be lower than the rim to prevent the pork skin from spilling over the edge, which would mar the final presentation.

Once the hock and pork skin were arranged in the bowls, Lin Xu added a few slices of Scallion and Ginger on top—just enough to counteract any gaminess.

Everything was now ready.

Lin Xu set up his wok, preparing to make some Sichuan peppercorn water.

This water was the key to the "crystal" in the Crystal Pork Hock.

Half a pot of water was added to the wok, along with some salt and Sichuan peppercorns. It was simmered for a while to dissolve the salt and infuse the water with the flavor of the peppercorns.

The Sichuan peppercorns were then scooped out.

After turning off the heat, he poured the prepared Sichuan peppercorn water into each bowl until it was nine-tenths full.

Once all the bowls were filled, he placed them on the racks in the steaming room to begin the steaming process.

"It looks so easy. Why don't you teach me to make it someday?"

Shen Baobao grabbed a scallion oil pancake and nibbled on it while watching the entire process.

Lin Xu wanted to refuse without even thinking. You just managed to make fruit yogurt, and now you're already eager for an Over-level Challenge?

However, he pondered that although the Crystal Pork Hock recipe was complex, making Crystal Skin Jelly was an option. With simplified steps and fewer ingredients, it could achieve an effect as stunning as the Crystal Pork Hock.

Thinking this, he said, "Later, I'll guide you in making Crystal Skin Jelly. The result is no less impressive than Crystal Pork Hock, and you can show it off to your relatives next time everyone dines together."

Shen Baobao immediately perked up at the idea, "Great, great! I'll make sure my aunt and uncle try plenty of it."

Lin Xu: "..."

You sure have a deep bond with your sister-in-law!

The hocks in the steaming room needed at least an hour of steaming. Shen Baobao couldn't wait that long and drove off to work in her little X1.

Meanwhile, Lin Xu went down to the braised foods department. He started preparing pressed pig's head and also fine-tuned several braising liquids to ensure the quality of the dishes wouldn't decline.

「One hour later.」

The steaming room door opened.

The unique fragrance of pork instantly filled the air.

He slowly pulled the steaming rack laden with bowls from the steaming room. The Scallion and Ginger in the bowls had changed color and softened. The broth, however, remained clear, now infused with a much richer aroma than when it was first poured.

He fished out the Scallion and Ginger and skimmed off any scum. Then, he carefully pushed the rack directly into the cold storage room to cool.

He had to push it as slowly as possible to prevent the broth in the bowls from sloshing and turning murky, which would mar its appearance once cooled.

After moving the rack to the cold storage room, Lin Xu started preparing the hand-rolled noodles.

Mixing the Dough, kneading it, preparing the toppings...

This was Lin Ji's bread and butter, so it had to be treated with the utmost care. As long as Ji Minghui hadn't mastered the Perfect Level Technique for hand-rolled noodles, Lin Xu couldn't relax.

While he was busy, a new post appeared under the Lin Ji's Food topic:

"Heard the store is having its soft opening today. Has anyone here confirmed this? Is it really true?"

Before long, responses from netizens flooded in:

"'For real? Are you sure?'"

"'You could ask the High Priest. She can stroll over from school in a few minutes.'"

"'The High Priest is one of Boss Lin's own; she might not tell the truth.'"

"'Right! What if today's soft opening is only for a select few? We'd never know.'"

"'Whatever, I'm going to check it out. I'll just say I'm meeting a client.'"

"'Damn, great minds think alike! I just told my department manager I was off to see a client. He even reminded me to get a taxi receipt. Makes me feel so guilty.'"

"'Don't feel that way! Who knows, you might actually sign a deal at Lin Ji.'"

"'Just left the office. My client's in Sanlitun, but I hopped on the subway heading to Yingchun Street without a second thought.'"

"'See you at Lin Ji, bros!'"

"'Yeah, see you there!'"

"..."

「At half-past ten in the morning.」

Lin Xu entered the cold storage room. The hock in the bowls had completely solidified, each one gleaming as if made of glass.

The Crystal Pork Hock is a success!

Now to see how well it would sell.

He took out two bowls and inverted them onto a cutting board. A trembling, semi-circular meat jelly slid out.

When he sliced one through the middle, the cut surface was translucent, like a work of art.

After slicing, he arranged the hock on a plate.

The white meat of the hock, the white Pork Skin, and the perfectly transparent aspic—these three elements combined to transform a typically greasy ingredient into what looked like a refined culinary masterpiece.

As he was admiring his creation, Shu Yun hurried upstairs and whispered to Lin Xu, "Boss, lots of customers have arrived downstairs. They're queuing up at the door right now, and they're posting check-ins under the Lin Ji topic. I took a quick look, and more and more customers are on their way here."

Lin Xu: ???

It's just a soft opening, and these customers are already this excited? I just wanted Lin Ji to stop selling out every single day. Why is that so hard?

If you find any errors ( broken links, non-standard content, etc.. ), Please let us know < report chapter > so we can fix it as soon as possible.