Liu Yan prepared several herbs that were cool ,packed them in large roving bags, and boiled them together with the sheep bones to add more flavor.
Lamb, fish, and the like had unique aroma, which cannot be completely eliminated no matter how much you cook, because that was their characteristic.
Those who are used to eating will naturally love it, but for those who are not used to eating, it is no less than torture.
But the strange thing is that after Liu Yan's hand passed it once, these fishy smells were weakened to the greatest extent.
Even someone with a sensitive tastebud like Zhi Zhi, after coming to Yan Bao Restaurant for a while, ate all kinds of mutton and fish dishes.
Today's pairing was the knife-cut noodles.
She grabbed the dough in one hand and the iron sheet in the other. With a flick of her wrist, the willow-shaped dough turned into a white butterfly and flew into the tumbling sheep soup pot.
