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

The warehouse was cold and the air was very dry. Dozens of huge, transparent, airtight glass jars were neatly arranged on wooden shelves against the wall.

He walked up to the shelf and picked up a jar.

The jar contains dried abalone. Each one is shaped like a gold ingot, surprisingly large, and has a deep golden color.

The surface of the abalone is covered with a layer of even and fine white powder.

This is the salt crystals that form on top-quality abalone during its long natural drying and fermentation process.

After putting down the abalone, he picked up the jar next to him.

Inside are processed wild sea cucumbers. They are jet black, with distinct, hard spines, as hard as iron.

There are also thick pieces of old fish maw, intact deep-sea fish lips, and pale yellow dried scallops.

They are all top-tier, rare items that are hard to find even with money on the market.

Lin Fan did not pause.

He rolled up his sleeves and walked to the workbench outside the warehouse.

To make Buddha Jumps Over the Wall, preparations must begin immediately.

He took several large ceramic basins and placed the dried abalone, sea cucumber, and fish maw into separate basins.

Walk to the well, draw out the clear, cool spring water, and slowly pour it into the basin until the ingredients are completely submerged.

When dried-out ingredients come into contact with water, they begin to slowly absorb the moisture.

Soaking is a long process that requires changing the water, boiling, and soaking again, repeating the process multiple times.

Lin Fan had plenty of patience. Here, a thirty-fold time flow was the most generous cheat code.

After completing the first step of soaking the livestock, Lin Fan turned and went to the livestock pen.

He caught two free-range hens and two Muscovy ducks, and skillfully slaughtered, plucked, and gutted them. Then he took a cleaver and chopped the chickens, ducks, and farm-produced black mountain pork ribs and trotters into large pieces.

Put the pot in cold water, add ginger slices and cooking wine.

The fire boiled, and a layer of brownish foam rose to the surface. Lin Fan used a slotted spoon to scoop out the meat chunks and rinsed them clean in warm water.

Walk to the purple-gold soup bucket and fill it with spiritual spring water.

Place all the washed meat, along with a piece of air-dried Jinhua ham, into the pot.

After bringing it to a boil over high heat, reduce to a simmer and cook slowly.

This soup is the soul of Buddha Jumps Over the Wall.

No complicated spices are needed; the marrow and fat of these high-protein meats are completely dissolved in the water during long, slow simmering.

Lin Fan glanced at the water in the soup bucket, which was bubbling slightly.

By the time the broth had simmered to a golden color and reached a thick, viscous consistency, less than two hours had passed outside.

After finishing all this, Lin Fan patted the water off his hands and left the farm.

Back to the study on the third floor.

Lin Fan pushed open the door and walked out. The corridor was quiet.

He went to the living room, played with Tuantuan for a while, and then made a simple dinner.

After dinner, and after putting Tuantuan to sleep, it was already 10 p.m.

Lin Fan went downstairs and arrived at the kitchen on the first floor.

Push open the glass door of the newly partitioned sterile room.

The semi-automatic filling machine stood there quietly. In the corner were piles of ten thousand empty black tin cans that Qin Lang had delivered during the day.

Lin Fan changed into a sterile gown, put on a mask and gloves.

He went back to the farm.

At the control panel of Tiangongfang, he issued the command to brew the sour plum drink. Large quantities of century-old charcoal-smoked plums and Tianshan snow lotus honey were automatically fed into the brewing equipment.

With the flow rate thirty times faster than usual at the farm, dozens of barrels of thick, concentrated plum juice were quickly brewed.

Lin Fan extracted these specially made large barrels filled with raw pulp into the actual sterile room.

He poured the raw slurry into the huge stainless steel feed hopper of the filling machine and pressed the start button.

The machine emitted a steady hum.

Rows of matte black tin cans slid forward along the conveyor belt.

The filling nozzle precisely probes downwards, injecting the thick, purplish-black slurry into the can. Then, it is covered with aluminum foil, vacuumed, and the cap is tightened.

The movements were swift and decisive.

Three hours later.

Five thousand cans of sour plum juice concentrate were neatly stacked in cardboard boxes in the finished product area.

Lin Fan took off his sterile suit and turned off the machine.

One o'clock in the morning.

He washed his face, and his consciousness sank back into the farm space.

After several days of soaking and processing on the farm, the once hard, dried abalone has now fully expanded, more than doubling in size, and has a translucent dark golden color. When pressed, it is extremely elastic.

The sea cucumbers were thoroughly cleaned, with their internal organs and bitter sandy mouth removed. The fish maw was cut into evenly sized cubes, and the fish lips were washed.

Lin Fan walked up to the purple-gold soup pot.

Upon lifting the lid, an incredibly rich, savory aroma instantly filled the air.

The bucket contains a rich broth made from over a dozen kinds of meat, including old hens and Muscovy ducks.

The soup had been reduced to half its original volume, and its color had turned a pure golden yellow, with a thick layer of gelatinous substance floating on the surface.

Lin Fan took a large, dark brown purple clay wine jar.

A thick layer of white radish chunks and ginger slices is placed at the bottom of the jar to prevent the food from sticking to the bottom and burning during long-term simmering.

Next, spread the chopped chicken, duck, ribs and other meats on top of the radish.

Next, arrange the fish lips, fish maw, and dried scallops on top.

On the top layer, place soaked premium abalone and wild sea cucumber.

All ingredients were neatly arranged.

Lin Fan picked up a large soup ladle and poured the golden broth, which had been simmering in the purple-gold barrel, into the purple clay jar, spoonful by spoonful.

The thick broth slowly seeped into the gaps between the ingredients until they were completely submerged.

Lin Fan walked to the edge of the pond and picked two fresh, large lotus leaves.

Wash and dry the jar, then seal the mouth of the jar tightly with lotus leaves and tie it with hemp rope.

Finally, cover the jar with the purple clay lid.

He found a few pieces of bright red jujube charcoal, placed them in the stove, and then steadily placed the purple clay jar on top of it.

Keep it warm over a low flame.

No need for a strong fire; just use the residual heat of the charcoal fire to allow the dozens of ingredients in the jar to permeate and blend with each other in the sealed space.

Lin Fan clapped his hands and looked at the purple clay jar placed on the charcoal fire.

Use a gentle, low heat; there's no need for a high flame.

The essence of this dish lies entirely in the time it takes. The residual heat of the charcoal fire allows dozens of seafood and land delicacies in the jar to permeate and blend with each other in the enclosed space.

After confirming that the cooking time was right, Lin Fan closed his eyes.

"Leave the farm."

After the feeling of weightlessness subsided, Lin Fan returned to the empty kitchen. He took off his sterile suit, turned off the lights, went upstairs to take a shower, and then collapsed onto the bed and fell asleep.

The next morning at seven o'clock.

Sunlight streamed into the bedroom through the gaps in the curtains.

Lin Fan got up on time. He went to the kitchen and made egg pancakes and hot milk for Tuantuan.

The little girl, still half-asleep, got up, sat at the dining table, grabbed a soft pancake, and ate it heartily, milk stains sticking to the corners of her mouth.

"Eat slowly." Lin Fan took a tissue and wiped her mouth.

After breakfast, Lin Fan drove Tuantuan to the early childhood education center. Only after watching his daughter follow the teacher into the classroom did he turn the car around and head towards Phoenix Golden Street.

Eight o'clock in the morning, outside the Lin family shop.

Two medium-sized trucks with refrigerated compartments were already parked on the side of the road.

Su Xiaoxiao was holding a thick shipping manifest in her hand, checking it with the logistics team leader who was leading the truck.

Seeing Lin Fan approaching, Su Xiaoxiao quickly went to greet him: