This allows the meat to mature quickly, and the bones, placed at the bottom of the pot, make the cooked meat more fragrant.
Seeing Lin Xu pick up the kitchen knife, Che Zai also brought over his own and joined him.
"Boss, do I need to trim the bones out?"
"Yes, trim them out. Later, we'll use them to line the bottom of the pot. That way, the meat will be even more fragrant when cooked."
Watching Che Zai's somewhat clumsy bone-trimming technique, Lin Xu advised, "Start cutting at the thinnest part of the hock. Push the knife blade against the bone and make a cut, then follow along the bone to slice through the tendons. Like that, you'll have the bone trimmed out."
This scene filled the faces of the other early-shift kitchen helpers with envy. He's truly worthy of being Lin Ji's number one employee! The boss is personally teaching him bone trimming. Assuming this guy doesn't jump ship, becoming the head chef is virtually a done deal. Sigh! So envious.
