"Stir it for a while. The fat in the meat will blend into the oil, and the meat will curl up around it like a small lantern. This is called a lantern nest. When it reaches this state, you can pour the condiments into it."
He dragged the meat to the side with an steel spoon and poured in bean paste until red oil was formed. Then he added green peppers, garlic cloves, and onions.
Because they were cut very small, it was very easy to cook them. After the green peppers and onions were cooked, he added soy sauce, wine, salt, and a small amount of white sugar.
"Originally, I wanted to add chicken essence to increase the freshness, but today's meat was freshly killed in the morning. It's very fresh and tender, so there's no need for that."
Finally, start the fire at high heat. After stir-frying it a few times, it would be ready to be served.
