With a lot of people at the party, to make a feast that could feed all them Li Du would have to make a big vegetable pot. He had helped part-time in the school cafeteria during university, and was experienced in this field.
He was able to grasp the taste-buds of Americans; Chinese dishes had to be sour, sweet, spicy, and have a unique flavor. He first added a generous serving of sugar and vinegar mixture.
The important points for this dish were that the meat had to be well-marinated, and the sauce had to be seasoned properly. There was not enough time to marinate the meat, so all his efforts had to be poured into the sauce.
He cut up the meat into strips and battered them with flour, and then dipped them into the oil to fry. After it had turned crispy on the outside and tender on the inside, he started to prepare the sauce.
