Bo Yan was clearly someone who spent a lot of time in the kitchen. He sliced, shredded, and minced the meat with expert speed, the two knives practically flying. After preparing the meat filling, he added egg white, ginger water, and Sichuan pepper oil, whipping it until perfectly mixed—ensuring you'd taste the ginger and pepper without encountering any fibers or seeds. Then he added vegetables, salt, sugar, cooking wine, oyster sauce, and so on.
He made several different kinds of fillings, each in small quantities. When all the fillings were ready, he turned around to see Xia Siyu still sweating profusely as she worked on the dough.
