The beef brisket is stewing, the congee base is simmering, and what's left to do is simple.
Angus cuts up the prime rib into dice-sized chunks, and the enticing marbling makes your mouth water just by looking at it.
He skewers them with six pieces per skewer and arranges them neatly on the iron tray.
Each piece of meat is about 25 grams, so a skewer is 150 grams. Even after grilling and shrinkage, it still weighs at least 200 grams, and feels hefty in the hand.
He also bought new Xilan lamb ribs, deboned them, and skewered them too. The only downside is not finding any lamb fat, which might affect the aroma.
He's prepared just these three types of meat for now. Other variations can wait; first, he wants to see the diners' reactions.
As for vegetables, he's starting simple with fresh large mushrooms, green beans, potato slices, and lotus root slices.
