Chapter 145 Entering the top ten! I can finally cook on the stove! [Please vote for me]

Lin Xu never thought that the skill of whole pig segmentation would be used in this situation.

In his hand he held the kitchen knife he had sharpened before.

First, quickly cut off the meat on the pig's neck, cut it to the place where the spine and skull are connected, then cut it off from the joint, and then remove the entire pig's head.

Then he divided the whole pig into two slices along the spine.

Let’s start with the front legs.

Remove the front legs, cut off the pig's trotters along the joints, and then cut off the fascia around the large joints of the leg bones. The front elbows of the little fragrant pig are removed in this way.

The whole process went as smoothly as clouds and water.

Offstage.

Guo Weidong watched the operations of the remaining fifteen players with a smile on his face.

Finally it’s our turn for Guo’s best dish.

Just relying on my nephew's skills, you just wait... wait! What's going on with this young man in Building 2? How can he be more skillful than my nephew's skills?

A smile condensed on his face.

"Where did that bastard Xie Baomin find a geek?"

I know how to process hardware, know how to add fruits to dipping sauces, and now I am so good at cutting up whole pigs...

My nephew’s three consecutive championships are a bit on the line!

In the live broadcast room.

Fans are finally looking forward to Lin Xu's third crossover.

"Come on, it's a familiar crossover again!"

"Boss Lin has finally extended his clutches to the pig-killing world!"

"It looks like he's very skilled in the operation. His family didn't kill pigs before, right?"

"Boss Lin: From today on, I, Pork Lin, will be the only meat seller in the entire market. Who is in favor of this and who is against it?"

"Where is the person who has been shouting to draw a sword with Boss Lin before? Come out and take a few steps and let Boss Lin see how to divide it better."

"That's right, just keep asking Boss Lin to draw the knife every day. Now that the knife has been drawn out, where are you people?"

"..."

No one expected that the gentle-looking Boss Lin could cut pork so quickly and smoothly.

When other players compared with him, the gap immediately became apparent.

In the third round of the competition, the contestants were allowed to use their own kitchen knives, and the staff even placed a knife stand next to them, with all kinds of kitchen knives, machetes, beef-tip knives, and other knives.

But nevertheless.

Facing the little fragrant pig lying on the chopping board, the contestants still felt like they had nowhere to start.

Usually the meat used in the kitchen is cut into pieces. If there are bones, the backbone and ribs are removed from the whole fan of pork.

But now the whole pig needs to be dismantled.

Although the size of this little fragrant pig is many times smaller than the big fat pig we usually eat.

But no matter how small it is, it is still a pig.

You have to break it down the same way you break down pigs.

Originally, these players were anxious.

Turning around, he found that Lin Xu had almost decomposed half of the pig, so he had no choice but to raise his kitchen knife and chop it hard.

But the place where I cut it was wrong.

The bones were motionless, but the knife was sharpened.

Among these players, Guo Xinghai is one of the more outstanding performers.

His family is Cantonese cuisine, and he often comes into contact with this kind of piglet when making dishes such as roasted suckling pig, so he is relatively good at decomposing it.

When encountering joints, we also know to cut the fascia first.

But compared with Lin Xu, there is still a certain gap in overall fluency.

Instead, the fat chef I borrowed from Sydney held a small sharp knife in his hand and first removed the four pig trotters, then the four legs.

For the remaining torso, remove the ribs and lift out the spine.

Finally, cut the meat from the butt to the head.

Although the whole process was different from normal pig decomposition, the whole pig was dismantled before Guo Xinghai could finish it.

Fans in the live broadcast room were stunned by this beautiful technique.

"I thought only Boss Lin could amaze people, but I didn't expect that this little fat guy is actually quite amazing."

"Judging from his appearance, his family should be in the pig-killing business."

"Hey, the guy upstairs can read fortune tellers, right?"

"I know a little bit about it."

"How do you know that this fat chef's family is in the pig-killing business?"

"Because he's... fat!"

"Ma Dan, that's the reason...but if you think about it seriously, among the people who kill pigs and sell meat that I've met since I was a kid, none of them are really thin."

Yinzhou City.

In Longqishan Scenic Area.

The live broadcast of the Diaoyutai Cooking Competition is being played on the monitor hanging in the ticket hall.

Lin Hongqi looked up at the deft way her son was cutting up the piglets, and couldn't help but ask:

"Did our son really study finance in Beijing? How do I feel that he worked in the slaughterhouse in Beijing for four years? This method is too professional."

Chen Meijuan glared at her husband angrily:

"My son is very talented. He doesn't know how to cook, but he still likes to question other people's cooking skills."

Lin Hongqi was not annoyed at being left behind in such a round:

"Since he is so good at killing pigs, I will buy some big fat pigs for him to kill during the Spring Festival this year and distribute them to the employees of the scenic spot so that everyone can have a good New Year!"

Business at the scenic spot is getting better and better.

Lin Hongqi is full of energy every day.

So I unknowingly assigned my son the task of killing pigs during the Chinese New Year.

Diaoyutai competition scene.

Lin Xu had already arranged all the pork into categories, washed his hands while he was there, and was standing next to the arena, holding a cup of freshly brewed Dahou Kui and drinking it slowly.

"Brother, are you a pig butcher too? I feel like you break down pork more quickly than me."

The fat chef followed Lin Xu's example and arranged the various parts of the little fragrant pig. He also washed his hands and went to drink tea.

"Oh, I helped out at the slaughterhouse over there during my summer vacation, so I'm used to it."

Lin Xu lied and continued drinking tea.

"Thank you for giving me that Sydney. My name is Wei Qian. Which building do you belong to? How about adding me on WeChat?"

The fat chef's name is Wei Qian, who is two years older than Lin Xu and is 24 years old this year.

He used to be a pig butcher in his hometown, and he learned how to kill pigs and bleed them when he was eight years old. After entering junior high school, when he came home from school every afternoon, he had to dissect two pigs before he could eat dinner and do his homework.

To him, slaughtering and carving up pigs is like drinking cold water.

Wei Qian has always regarded this matter as his pride.

Until today, he met a person who was simpler than drinking cold water.

Lin Xu took out his mobile phone and added him as a friend.

While they were chatting, Guo Xinghai also came.

"You two are really perverts. Each one is better at breaking down pigs than the other. Is this kind of business at home?"

Wei Gan answered for Lin Xu.

The three of them added each other as friends, drank Dahou Kui, and chatted about one another.

It didn't take long.

The third round of competition is over.

Lin Xu once again received full marks.

Fat Chef Wei Gan received 9.7 points.
To be continued...