"Ding, the idle system has started, with the goal of braising 200 pounds of pork front shanks, 100 pounds of beef knuckle bones, and 100 pounds of beef tendons."
Wang Fan really enjoyed the process of making food, but he never missed the idle time of the system.
Mainly because the system's flawless technique and craftsmanship left him in awe.
Moreover, the muscle memory gained after each idling benefited him greatly.
While idling, Wang Fan had already begun cleaning the beef knuckle bones.
Beef knuckle bones come from the knee of the cow's hind leg, with plenty of tendons, making them chewy and rich in collagen, calcium, and protein.
Approximately 30% of the bone is actual bone, 30% meat and tendon, and 40% fat; when done well, they're soft, bouncy, and chewy, making them a perfect side dish with meals or drinks.
Washing and soaking to remove the blood is the simplest step, yet Wang Fan executed it with meticulous precision.
