The cooking of the gravy was crucial because it was the main reason that determined the taste of the Sweet and Sour Fish.
Bu Fang added ketchup into the Black Turtle Constellation Wok. The blood-colored sauce looked particularly charming as if it were a blooming flower. He turned the heat up, holding the wok's handle in one hand and starting to stir-fry with the other hand. Soon, a strong fragrance rose and lingered near the tip of his nose.
Water was then poured in to dilute the sauce. After that, he sprinkled seasonings and spices to create a burst of rich flavor, which was refreshing to smell at.
He continued to toss the wok and stir-fry for some time before adding wet starch to thicken the gravy. This step was also very important. The gravy should not be too thick, or it would affect the aesthetic, nor should it be too thin, which would affect the taste.
