Super Detective in the Fictional World

erican security company that has long-term overseas contracts for various military operations.”

Luke sneered.
“Mercenaries?”

Calling them military contractors was putting it nicely.
Frankly speaking, they were mercenaries or battlefield hyenas who often did the dirty work for certain American agencies.

“The possibility is over 85%, sir,” said Little Snail.

“Give these two targets regular surveillance status.
Let me know if you have any further information.” Listening up to this point, Luke wasn’t too interested.

He didn’t plan to get involved in these two matters for now.
He would investigate them again in the future, and if either party could offer him experience and credit points, he didn’t mind accepting them.

He should first spend Christmas peacefully.

After washing his hands, he entered the kitchen and took out the ingredients that needed to be roasted or cured.
Putting them into the kitchen appliances, he set the time, then started making breakfast for himself.

After thinking for a moment, he decided to just have a simple bowl of noodles and some ordinary twice cooked pork.

Selina had never been very interested in noodles, and would only eat spaghetti every now and then.

She also couldn’t appreciate Sichuan cuisine like green peppers and twice cooked pork, and Luke couldn’t be bothered to make it just for himself.

He was on his own today, but there would be a big dinner tonight.
He finally remembered the noodles and twice cooked pork which he hadn’t had in a long time.

He searched the fridge and found a box of frozen prawns, a pair of Alaskan king crab claws, a slab of pork belly, and two chicken legs.
These were the main ingredients.

Next were green peppers, mushrooms, cucumbers, tomatoes, onions, and vegetables.

After the pork belly was cooked, he cut it into large and thin slices.
It didn’t need too much oil since he would stir-fry it in its own oil, before frying it with green peppers.

It could be said that there were countless cooking methods and ingredients in classic Sichuan cuisine, but its true essence lay in the details and the control of the fire.

The same ingredients cooked by a chef and a regular cook were completely different.

Luke’s dish was slightly better than what one could get in Sichuan.

The prawns and crab claws were then fried to a beautiful red color.

The chicken drumsticks were cooked and then shredded into thin strips.

After pouring a kilo of frozen noodles into a pot of boiling water, he chopped the tomatoes, onions, and mushrooms, and stir-fried them with oil and garlic.
He then turned off the fire.

At that moment, the noodles were almost done.
He scooped them out and poured them into a bowl.

He put the bright red prawns, white and tender crab meat, chicken strips, cucumber slices, and vegetables on the surface, before he poured the stir-fried tomato onion and mushroom mix over them.

It was a simple bowl of noodles and ordinary twice cooked pork.

A quick breakfast was done!

Selina, who felt nothing for noodles, wasn’t here, and neither was the bottomless pit that was the dog head.
Luke could enjoy this simple breakfast.

Suddenly, as if he had thought of something, he took out a lemon and cut it open, before he squeezed the lemon juice evenly on the prawns and crab claws in his bowl.

The bowl of noodles was mostly a beautiful red, dotted with green ingredients.

The plate of twice cooked pork on the side had green peppers paired with slightly charred yellow meat.

The colors complemented each other perfectly!

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