After adjusting the flavors, he added the root vegetables to the pot, poured in water, placed the meat on top, and sprinkled in the sugar.
He covered the pot and once the stew started to boil, he added the remaining seasonings.
He simmered it with a lid, making sure it cooked slowly.
"I wonder when meat and potatoes became a household dish..."
Next, he made a stew with daikon radish and chicken wings.
The bone in the chicken was always better for extracting flavor.
With two large pots of stew simmering, Shen Xinghui felt a sense of satisfaction as the dishes slowly cooked.
As the liquid in the stew reduced slightly, Shen Xinghui turned off the heat to let it cool.
It was during this cooling process that the flavors would truly soak in.
In the meantime, he decided to make another vegetable dish.
He chopped small potatoes and stir-fried them with seasonings.
Using butter added a rich depth to the flavor.
