The spinal meat of the Thunderfire Spirit Pig was skewered by the tree branches of an unknown genus and roasted above the fire. As the temperature rose, the tree branches would release an enticing aroma. The aroma was unlike the smell of meat. It was similar to the captivating fragrance of fresh fruit.
An alluring rosiness gradually appeared on the meat as it was being roasted by the flames. Oil soon permeated from the meat, while a faint amount of electricity continuously jumped about on the surface.
Bu Fang skillfully rotated the meat to ensure that every spot was evenly heated. This was a test of the chef's control over the heat. Rotisserie looked simple at a glance but there were many small techniques involved in the process.
As the meat belonged to the sixth grade Thunderfire Spirit Pig, ordinary flames naturally had no effect on it. Therefore, Bu Fang had to inject his true energy into the fire all the time. This was actually considered a style of true energy culinary.
