"Me too!" said Liu Meihua with a smile, "Xinghai, congratulations. You've been busy for so long and finally got results. Take a break first. I'll tidy up the pork and water you need to take to the Four Seasons restaurant

In addition to the pig head, sun Xinghai put the remaining half of the pig directly in a clean basket, covered it with plastic paper, and carried it all to the car. Now it's hot and the pork can't be put, so sun Xinghai took a break and sent the pork to Siji restaurant.

The sun family ate late for lunch because they killed pigs at home. When sun Xinghai arrived at the Four Seasons restaurant, it was already more than 4 p.m. Chef Li heard that sun Xinghai had sent the pork raised at home and hurried out of the kitchen.

The food is delicious, depending on the ingredients and the chef.

As an experienced chef, chef Li can see the good of these pork at a glance, "Oh, brother sun, it's not easy for you to raise such a good pig... Raw meat has such a good look, and the dishes must be delicious..."

"Hehe, I cooked some at home at noon. It tastes really good. But I'm a meat seller. Of course, I praise that my meat is delicious. Brother Li, you're an expert. You'd better talk about it after cooking." Sun Xinghai smiled. With the experience of eating at noon, he was very confident in his pork.

When chef Li saw the good materials, he wanted to try them immediately. He couldn't wait to do it.

At home, Liu Meihua and sun er's grandmother cooked all home-made dishes with good taste, but they didn't set the plate and didn't pay attention to it. But chef Li is not like this. He is very particular about it.

The meat is good, the dishes are good, and the dishes look good.

Especially in the production process, many chefs put down their things and looked at the boss. They were even more surprised when they saw that they were only braised meat and braised pig feet.

They can cook these dishes, too. Why aren't they so delicious? Is there such a big gap in cooking between them and their boss? However, when I saw the pork left on the chopping board, I suddenly understood and waited for it to be done and tasted.

With such meat, chef Li is more confident in his cooking. After tasting it, he feels that he should be able to get a good place in the national cooking competition this winter.

Seeing that there were still a lot of pork, chef Li began to greet the chef and give the old customers in several boxes today's pork dishes for everyone to taste. Chef Li asked sun Xinghai to wait for him in the office. He went to talk to some old customers.

When chef Li returned to the office again, he smiled. If he had such ingredients, he would be more confident to open the Four Seasons restaurant in the provincial capital.

Finally, chef Li bought sun Xinghai's pork at a price half more expensive than ordinary pork. In addition, he wanted some viscera, etc. at a certain price, he used to check out once a month. This time, in order to relieve sun Xinghai's pressure, he changed to check out once a week.

Chef Li knows that sun Xinghai's recent pig farm and the construction of a modern pig farm will cost a lot of money. Paying the bill in this way can also be regarded as indirectly helping sun Xinghai.

Chef Li not only bought a pig by himself, but also introduced his senior brother in the city, who also runs a restaurant. He needs a pig a day, and the price is half of the ordinary price.

It's very good to have such a price.