Every piece of meat had to be fully stretched out. When picked up with chopsticks, it was almost as big as a palm. Only then would it be impressive and presentable. The meat was added to the pot slice by slice, without haste. Once the slices in the pot were set, they were immediately scooped out with a strainer, without hesitation.
Off to the side, Che, who had planned to help, asked, "Boss, isn't this meat under-fried? Is setting its shape enough? Do we need to fry it again later?"
Off to the side, having just finished making a batch of Fried Pork, Wei Qian glanced over and commented admiringly, "The traditional method for this dish is just to set the shape, then achieve thorough cooking by frying it again. This makes the batter crispy and delicious... Pay attention, Che, chefs in regular restaurants aren't as meticulous as our boss. His skills are unparalleled!"
