Next was the seasoning step. Xu Le, who skillfully cooked many dishes of the same cuisine, had an easy time seasoning.
He seemed to be casually sprinkling salt, but in reality, it was accurate to every milligram.
He added a suitable amount of dark soy sauce, then added light soy sauce to add saltiness and freshness to the taste. Finally, he added a spoonful of sugar.
In this way, the freshness of the meat could be thoroughly stimulated. It was the same principle as how some places liked to dip mango in soy sauce to produce the colliding flavors of sweetness and saltiness. As long as one could grasp the degree of savoriness well, the taste of the food could be raised to a whole new level.
He didn't have much time to stew it, so he transferred it to the pressure cooker. At that moment, the rice beside him was almost done steaming. The steam was mixed with the fragrance of the rice.
