Zhao Meng estimated as he casually tossed dried chili peppers, chili paste, Sichuan peppercorns, onion, ginger, and garlic into the oil pan to fry until fragrant.
Then he added the cleaned crayfish, stir-frying evenly.
"See that? When stir-frying, pay attention to the strength, don't end up with a pile of shrimp legs at the bottom of the pot after cooking."
Zhao Meng, while tossing the pan, verbally guided Fu Yu.
"White wine!"
Fu Yu quickly handed it over.
"Light soy sauce!"
...
Zhao Meng chanted the ingredients, and Fu Yu efficiently handed them up in coordination.
Watching as the crayfish curled up, he added bay leaves, star anise, cinnamon, and other spices.
Then he poured in 200ml of clear water, covered the pan, and let it simmer over medium heat for 8 minutes.
Finally, he added salt and homemade five-spice chicken powder.
Turning up the heat to slightly reduce the sauce.
Zhao Meng commanded, "Fu Yu, plate it!"
