Jia Xingwang said with a laugh:
"Then I must eat a few more pieces today at noon, I just love eating this fish."
At ten in the morning, Lin Xu took the soaked lamb out, drained it a bit and added it to the large pot. He then poured a bowl of water along the edge of the pot, brought it to a boil over high heat, then covered it and simmered over low heat.
When the water in the pot just started boiling, it seemed like the bottom would burn.
But in a few minutes, the moisture contained in the lamb would be driven out by the heat, much more than the initial bowl of water.
The principle of salt-fried lamb is to use the moisture contained in the meat to stew it. When the moisture is gone and only the fat remains, the lamb is almost cooked.
Lin Xu covered the pot and then went to do other things.
