High heat to thicken the sauce.
Take it out of the pan.
Fu Yu used chopsticks to pick out the crayfish one by one, arranging them according to the green guidelines.
With swift hand movements, the pot full of crayfish was quickly and neatly placed onto the plate.
Zhao Meng couldn't help but lean forward, glancing at the bottom of the pan.
Not only was the pan not burnt, but there were only a few scattered crayfish legs left.
Zhao Meng was shocked for a moment!
How is this possible?
The crayfish legs are thin and brittle.
During the tossing, due to the force and the simmering to thicken the sauce, many usually break.
To achieve this effect, unless one has reached a certain level of control over strength.
At least he thought he couldn't do it himself.
He looked again at the neatly arranged crayfish on the plate.
It was simply a godsend for someone with OCD.
The crayfish heads and tails were stacked in one direction.
Not a single crayfish leg was exposed.
