Seeing Sosuke's hesitant expression, Kobayashi Rindo continued, "Didn't you say that as long as there are ready ingredients, you can order whatever you want?"
"I've already prepared the ingredients for you, can't you... can't you just cook it?"
"Alright, I'll help you this once."
"But you should know that preparing bear paw isn't that easy, it requires some time, so..."
"No matter how long it takes, I will wait patiently."
"Good, that's enough for me to hear you say that."
Finally, Sosuke could only nod, and then, under her gaze, he began to prepare the bear paw!
...
In China, bear paw has been eaten since ancient times.
And bear paw seems to be the most delicious kind of meat, just a bit tough in texture.
Legend has it that when black bears hibernate, they often block their anus with one paw and place the other paw in front of their mouth, sucking on it when hungry.
They use the left paw this year and the right paw next year, never making a mistake.
This means that when cooking bear paw, the two paws must be cooked separately.
Because the paw that is licked every day will definitely be rich and moist, while the other paw, no matter how it is seasoned, is said to always have a strange taste.
"I wonder which bear paw Kobayashi Rindo provided?"
After muttering to himself, Sosuke put the bear paw into the pot to stew.
Until it was seven or eight tenths cooked, he peeled off the bear skin along with the fur.
During this process, the fur at the fingertips of the bear paw is very difficult to remove and must be carefully handled for some time to be completely clean.
Then, prepare auxiliary ingredients such as chicken, duck, green onions, and ginger, and cook them together with the bear paw, using slow simmering to draw out the High Soup.
Once these auxiliary ingredients have been cooked and their flavor extracted, their mission is complete, leaving only a thoroughly cooked and flavorful bear paw.
Finally, the bear paw was deboned using a sparrow's rhythm cleaver.
Then, it was sliced thinly and put back into the pot with fresh ingredients like bamboo shoots and shiitake mushrooms for steaming.
Next, heat the wok with a little oil, then add chopped green onions and ginger to sauté.
Add an appropriate amount of chicken soup, season with salt, thicken with starch, add some clear oil, and pour it over the orchid greens.
Just like that, a glistening Orchid Bear Paw was placed in front of Kobayashi Rindo.
...
This dish belongs to Northeastern Chinese cuisine.
At the first National Cooking Competition in 1983, this dish, named Orchid Bear Paw, went through layers of scrutiny and ultimately defeated 380 dishes to win the championship.
The reason it stood out was its ingenious cooking techniques and extremely demanding and particular ingredients.
Even the chef's own culinary skills required years of refinement to create this dish.
At first glance, the Orchid Bear Paw in front of her looked a bit like French puff pastry soup.
The outermost puff pastry was golden yellow and fragrant, but that wasn't the main point!
"Oh? So... so soft!"
The sharp-eyed Kobayashi Rindo immediately poked it gently with her chopsticks.
As a result, the golden, lustrous, and tenderly stewed bear paw surprisingly exuded a rich gravy instantly.
Especially the astonishing elasticity that seemed to bounce the chopsticks back, immediately astonished Kobayashi Rindo.
Because bear paw is precious, many ingredients are usually added to stew it together to maximize its value, but often the ingredients also overpower the flavor.
At the same time, Sosuke here prepared a plate of hot water, dipped a towel in it, and said, "The bear paw itself has a lot of gelatin inside. If you don't eat it quickly, the texture will become even stickier later!"
"Mm, I... I understand."
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