The page with Pot Roasted Elbow also flipped over.
Shen Guofu saw that the storm had passed and, delighted, peeled a candied chestnut and popped it into his mouth, then pushed the rest aside:
"No more, no more, who eats chestnuts when there's an elbow? You guys should eat less too."
In the kitchen.
Lin Xu watched as the elbow in the oil pan gradually colored, and the batter was shaping up. Using a slotted spoon, he carefully flipped the elbow over and used a fine mesh to carefully fish out the bits of batter scattered in the pan.
When making battered dishes, any spilled batter or breadcrumbs should be removed in time; otherwise, they'll burn and taint the whole pot of oil.
The oil pan used today was relatively large, so Lin Xu fried four elbows at once.
Once the batter outside had set, he adjusted the flame to lower the oil temperature, allowing the elbow to fry thoroughly fragrant and crispy.
A few minutes later, he raised the oil temperature again to fry out the excess oil.
