The solution was actually very simple. After learning the method from Lafra, Chen Ze felt a bit silly for not having thought of it himself—this must be the proverbial cant-see-the-forest-for-the-trees situation.
"So let me see, during the process of boiling dragon meat, I need to keep a close eye on it and then observe the color of the water. As soon as there's a hint of redness, I have to quickly scoop out the dragon meat..." Chen Ze stood in front of the soup pot again. He had already poured out the previous pot of red water and now Chen Ze prepared some new pieces of dragon meat and placed them into the soup pot.
According to Lafra, if one could scoop out the dragon meat before its color changed during boiling, the taste would be better. Her chef was able to remove the dragon meat before the dragon's blood seeped out, and this method produced the best tasting meat, which was delicious, tender, and had a great texture.
