After the divorce, he took care of his child and sold fried rice; his ex-wife was filled with regret

【Ding. 】

[Congratulations, host, on your first successful acquisition of a top-grade Tan sheep.]

[Congratulations, host, on unlocking a new recipe: Supreme Charcoal-Grilled Lamb Hot Pot.]

A detailed description of the new recipe popped up on the system panel.

【Exquisite Charcoal-Grilled Lamb Hot Pot】

[Dish Description: Simplicity is the ultimate sophistication, and subtlety is the essence of great flavor. Truly top-quality lamb doesn't need heavy oil, excessive spice, or complex spices to mask its natural sweetness; simply simmering it in plain water brings out its pure, sweet taste. Pairing it with a copper hot pot, smokeless fruitwood charcoal, and a secret traditional 28-spice sauce further enhances the lamb's umami flavor.]

The corresponding ingredients and items have been delivered to the system warehouse.

[Suggested Retail Price: 888 RMB/pot]

Lin Fan's gaze lingered on the prices in the last column of the control panel.

A pot costs 888 yuan.

At a typical hot pot restaurant, a meal of mutton hot pot in plain water would cost at most two or three hundred yuan.

At 888 yuan, you could have ordered a decent meal at a star-rated hotel or enjoyed a high-end seafood buffet.

But Lin Fan knew in his heart that the price would only be lower, not higher.

The Tan sheep produced by the system eat spiritual herbs and drink spiritual spring water.

The meat has absolutely no gamey or muttony smell like ordinary lamb.

These bases are simply unavailable on the outside market.

It's served with a copper pot that conducts heat extremely quickly, smokeless fruitwood charcoal, and traditional 28-spice sauce.

The weather in Jiangcheng is getting colder every day, with biting winds.

At this time, for these wealthy and health-conscious bosses, enjoying a meal of top-quality mutton for 888 yuan is practically a steal.

More importantly, this high average order value is exactly what Lin Fan needs right now.

Once this 888 yuan charcoal-grilled mutton hot pot is launched, the store's revenue will definitely see a surge due to its extremely high price.

Having figured all this out, Lin Fan didn't stay on the farm any longer.

Using the system's warehouse retrieval function, he took a set of recipes, a traditional copper hot pot, a small box of smokeless fruitwood charcoal, and a large bone and a piece of fresh hind leg meat from a freshly harvested Tan sheep.

Exit the system and return to the real kitchen.

The hall was pitch black, and the cold wind was still howling outside. The kitchen was very quiet.

Lin Fan placed the ingredients on the stainless steel countertop, preparing to try making a lamb hot pot first to see how this new dish would taste.

The first step is to simmer the clear broth base.

Lin Fan split the large bone of the Tan sheep in half, revealing the red and white marrow inside.

Put it in a pot of cold water and add a few slices of ginger.

The fire boiled, and a thin layer of white foam rose to the surface of the water.

Lin Fan took the strainer and skimmed off the foam.

Remove the lamb bones and rinse them with warm water.

Next, put the lamb bones into another clean soup pot and pour in enough spiritual spring water.

Then I threw in four or five slices of ginger, two sections of scallion, and a small handful of white peppercorns, without adding any strong-flavored spices such as star anise or cinnamon.

After bringing the water to a boil over high heat, reduce to medium-low heat. Cover the pot and slowly render the sweetness and fat from the lamb bones.

While the soup was simmering, Lin Fan began to cut the meat.

This piece of lamb hind leg meat has a reddish-brown color, and the fat is evenly distributed between the lean meat like marble patterns.

Lin Fan picked up a sharpened cleaver.

The blade is held close to the lamb leg meat, locating the muscle fibers, and the cut is made against the grain. A steady wrist movement propels the blade up and down rapidly.

"Knock knock knock..."

The sliced ​​mutton was as thin as a coin, with alternating red and white stripes. Lin Fan picked up a slice and examined it under the light. The slice was slightly translucent, yet thin and not falling apart, a testament to the precise knife work.

He neatly arranged the sliced ​​mutton on a white porcelain plate, layer upon layer, piling it up into a small mountain of meat.

Next, we'll prepare the dipping sauce.

When eating mutton hot pot, the dipping sauce is the soul of the dish.

Lin Fan took a bowl, scooped out two spoonfuls of pure sesame paste, and added a small spoonful of peanut butter. This is the traditional 2:8 ratio of sesame paste to peanut butter.

Next, pour in a little cooled boiled water and stir slowly in one direction with chopsticks. The sesame paste will gradually melt, changing from thick to smooth and stringy.

Then add the red fermented bean curd sauce, crushed bright green chive blossoms, and a touch of light soy sauce for flavor. Finally, sprinkle with a small handful of finely chopped scallions and cilantro.

Stir it with chopsticks, and a rich and mellow aroma of soy sauce will waft up.

Half an hour later, the mutton bone soup in the pot was ready.

Lin Fan lifted the pot lid, and a fresh aroma of mutton filled the entire kitchen.

The soup was crystal clear, with a thin layer of golden fat floating on the surface—the essence extracted from the lamb bone marrow.

Lin Fan took out the copper hot pot and placed it on the worktable.

The cooked broth was ladled into the circular bottom of the copper pot, and a spoonful of salt was added for flavor.

Then, he picked up the fire tongs, took out a few pieces of smokeless fruitwood charcoal, heated them until they were red-hot on the gas stove, and then steadily dropped them into the fire tube in the middle of the copper hot pot.

As soon as the fruitwood charcoal entered the furnace, the fire blazed up along the ventilation opening.

Copper conducts heat extremely quickly. In less than two minutes, the clear broth in the pot began to bubble and boil, releasing large plumes of white steam.

The subtle aroma of fruitwood from the charcoal fire, mixed with the savory flavor of the mutton soup, filled the kitchen.

Lin Fan picked up the plate and dipping sauce bowl and sat down at a square table in the hall.

The main lights in the hall weren't on; only a little light shone from the kitchen. The charcoal in the center of the hot pot glowed red, casting a soft light on Lin Fan's face.

The soup in the pot is boiling.

Lin Fan picked up his chopsticks, took a thin slice of lamb, and put it into the boiling broth.

With a slight flick of the wrist, the slices of mutton rolled up and down in the water.

In just a few seconds, the originally bright red slices of meat lost their color and turned grayish-white, with the edges curling slightly.

Lin Fan took out the cooked mutton, dipped it in the prepared 28 sauce, coated it with the sauce, and put it in his mouth.

Bite down with your teeth.

The meat is tender and smooth, without any dryness. The fat in the fatty parts melts at high temperature, releasing the unique sweet juices of the Tan sheep.

There wasn't a trace of unpleasant fishy or muttony smell.

The pure aroma of mutton, combined with the richness of sesame paste, the savory flavor of chive blossoms, and the subtle sweetness of fermented bean curd, blends together in the mouth. The flavors are distinct and leave a lingering aftertaste.

Lin Fan swallowed the mutton, a warm feeling rising in his stomach. On such a cold winter night, this bite of meat made every pore on his body feel open and relaxed.

He nodded in satisfaction.

This exquisite charcoal-grilled lamb hot pot uses top-quality ingredients and boasts a pure flavor that is absolutely irresistible.

Next, he cooked a few more slices of meat in the broth, finishing off the entire plate of mutton. Finally, he scooped up a bowl of clear broth from the pot, blew on it to cool it down, and drank it all in one gulp.

The original soup helps digest the original food. The scalding hot soup flowed down my throat and into my stomach, dispelling most of my fatigue.

After eating and drinking his fill, Lin Fan stood up.

He extinguished the charcoal fire in the copper pot, put the bowls and chopsticks in the sink to wash them clean, and wiped the kitchen counter until there wasn't a drop of water left.

After finishing all this, Lin Fan glanced at the clock on the wall; it was already one in the morning.

He turned off the kitchen light and climbed the wooden stairs to the second floor.

In the bedroom, Tuantuan slept soundly, her breathing even and deep. The little orange cat, Xiajiao, curled up into a ball of fur, nestled near her feet.

Lin Fan took off his coat, sat down on the edge of the bed, and reached out to tuck the blanket around his daughter.

He mentally brought up the system's control panel and focused his gaze on the points balance in the upper right corner.

The store has been packed every day lately, and the prices of individual items are high, so points accumulate very quickly.

Tomorrow, we'll launch this charcoal-grilled mutton hot pot, priced at 888 yuan. With its extremely high price, we can rake in another wave of revenue.