The temperature of the oil gradually rose, and the faint scent of heated oil did not escape Wang Fan's nose.

When the oil was 60% hot, Wang Fan pinched a slice of meat coated in batter and placed it into the oil pot. Instantly, the oil splattered, making a "sizzle" sound, and the meat slice was quickly coated with a layer of soft white skin.

Wang Fan quickly placed the other slices of meat into the oil pot, gently stirring them with chopsticks to ensure they were evenly heated. The meat slices tumbled in the hot oil, and after 50 seconds, Wang Fan used a strainer to fish out the fried, stabilized meat slices.

At this moment, the batter was still a pure white color, the plump meat slices emitting a rich meaty aroma.

When the oil temperature rose to 70% hot, Wang Fan poured the meat slices back into the oil pot.

The originally pure white batter gradually turned an enticing golden brown, and the meat aroma became even more intense. After 30 seconds, Wang Fan once again scooped the meat slices out. The golden-brown meat slices looked even more appetizing, making Wang Fan swallow involuntarily from hunger.

Wang Fan poured out the oil, then added the sweet and sour sauce he had just prepared into the pot. Once the sauce boiled, he drizzled some cornstarch slurry into it, added the fried meat slices, and finally tossed in the ginger and scallion slivers he'd cut earlier.

He quickly stirred it on the stove a few times so that the sweet and sour sauce evenly coated each slice of meat. The rich sour aroma quickly filled the entire RV.

It's ready!

Wang Fan carried the large plate into the living room, sat down, and began tasting his creation.

The freshly cooked Guo Bao Rou emitted heat and an enticing sour aroma. The sauce, made only with white sugar and vinegar, didn't add any color but made the already golden surface even glossier and moist.

He picked up a piece and put it in his mouth, producing a "crunch crunch" sound, proudly showcasing its crispiness.

The tip of his tongue touched the sweet and sour sauce, the balance of sour and sweet was just right, continuously stimulating his taste buds to salivate. As he bit further in, there was tender and juicy pork tenderloin, smooth and soft in texture. As it chewed and mixed with the sweet and sour sauce, the subtle saltiness ensured it didn't taste greasy at all.

Delicious!

Food you cook yourself always seems better, and Wang Fan's plate of Guo Bao Rou was indeed aesthetically pleasing and flavorful.

With his two major skills, his control of heat and seasoning reached perfection, making this plate of meat unbeatable by any comparison.

"Crunch crunch crunch," Wang Fan's mouth didn't stop, his eager manner resembling a hamster's.

He was very passionate about eating, indeed.

Moreover, freshly cooked Guo Bao Rou and one left for a while aren't even the same dish. Once it cools, it could be as hard as a pancake.

After eating more than half of the plate, Wang Fan finally felt his bottomless stomach was filling up. He drank a cup of hot lemon water and felt his body recover a bit.

Just then, a voice sounded outside the RV: "Hello, is this your order?"

Wang Fan looked outside and saw a car parked nearby, with a young man in a yellow jacket looking at the RV.

Wang Fan quickly stepped down and responded, "Yes, I ordered it."

As he talked, he opened the RV and walked out.

After the young man and Wang Fan checked the items and confirmed everything was correct, he was about to leave when Wang Fan suddenly stopped him.

"May I know your surname?"

The young man smiled shyly, "No need for formality, my surname is Zhang, with the 'li' radical, Zhang Ming. Just call me by my name."

Wang Fan said, "Hello Zhang Ming, I'm Wang Fan. I run a barbecue shop at the mountain top. This is my first time ordering things, and I think I'll need to order more in the coming days. Could you possibly deliver it up there for me in the future?"

Zhang Ming nodded, "No problem, our market already has a collaboration with Mount Tai, we supply materials to those shops up there."

Huh?

Hearing this left Wang Fan puzzled, "If you supply them, why was I only able to choose the parking lot when I placed my order? I thought you didn't offer this service."

Zhang Ming took out a notebook and said, "If you want delivery to the mountain top, I can make a note of it. However, compared to the parking lot, delivering to the mountain has an additional charge of 5 yuan per kilogram, with a minimum spend of 50 yuan. Do you want deliveries?"

Wang Fan replied, "Sure, please note it for me and start delivering to the mountain from tomorrow."

"Got it noted, I'll be heading back now."

Wang Fan tidied up the kitchen, packed up the kitchen utensils, and boarded the cable car again. This cable car ride was also the last one for the day.

When he returned to the shop, he got busy again.

The leg of lamb was whole and uncut, so the first step was naturally to dice the lamb.

The fresh lamb leg meat had a reddish luster, as vibrant as a ruby. Upon closer inspection, one could see its fine textures, with clearly visible muscle fibers, interwoven in an orderly manner.

These muscle fibers indicated that this lamb was indeed very healthy.

By gently touching it, one could feel the elasticity and firmness of the meat, a sign of freshness. The upgraded kitchen knife's freshness-locking function further improved, and its sharpness reached another level. Just passing it over the meat block could slice it open, with edges as smooth as a mirror.

Wang Fan was very satisfied with this piece of lamb, because no matter how good a cook you are, if the raw materials are lacking, the dish will inevitably fall short.

With the lamb diced, he put it in a large basin and began to prepare the marinade.

In different regions, the preparation of marinated lamb skewers varies. In some places, they don't marinate at all and simply season while grilling.

He took out the freshly bought apples and onions, putting the onions in the freezer first, and then started washing and slicing the apples.

He sliced the apples thinly and then julienned them, placing them all into the basin with the lamb pieces, before taking the onion out of the freezer.

If cut in small quantities it's fine, but if you cut more, the juice might make you tear up. Freezing the onion for five minutes helps avoid this.

He finely chopped the onion and added all of it to the basin.

He didn't add any other spices, just mixed the meat with the sliced apples and onions.

"Hey, opening business on the first day, are you?"

Wang Zhi, the square-faced owner of the pancake shop, suddenly appeared at the door, craning his neck to look inside.

Wang Fan said in a not-so-good mood, "To be honest, your pancake feels tougher than my belt. Is that thing really edible? Doesn't it need to be pressure-cooked first?"

Wang Zhi chuckled, "I knew you'd say that, so I brought one for you to see."

He then took out a rolled pancake with scallions from behind and bit into it effortlessly, chewing it with ease.

"I admit, you got skills!"

Seeing him, Wang Fan had to concede, thinking this shop owner must have a guillotine instead of teeth.

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