Slice after slice of slender pork liver was cut out, looking just like willow leaves.
This is the standard way to cut pork liver. No matter what kind of pork liver dish you're making, cutting it into willow-leaf shapes is never wrong.
Holding his phone, Xie Baomin carefully shot a short video and sent it to Old Gao:
"Master, my junior is making Fried Liver. Look at this Knife Skills—absolutely insane, hey!"
He'd just sent it out, not even a minute passed before a reply came back:
"Turn on video, let me see how he's doing."
Xie Baomin hadn't expected his master to launch a surprise attack, so he quietly turned on the video call function. Once it connected, he held up the phone and aimed it at his junior.
Once the pork liver was all cut, Lin Xu calmly set a wok on the stove, poured in half a wok of oil, and turned the heat to high.
While that was heating, he took a bowl and started mixing the sauce.
