This method of pouring hot oil was something the two had never seen before, their faces full of puzzled curiosity.
"Lin, is there a difference between pouring hot oil and directly stir-frying garlic, ginger, and scallions for a few seconds?"
"Of course, there's a difference."
Lin Chen placed the pot back on the stove, poured a little cold oil back in to heat it up, and casually picked up a plate of garlic, ginger, and scallions.
"When pouring hot oil, the high temperature lasts only a moment, the aim is to bring out the aroma of the ingredients, but not to cook them completely."
"If you stir-fry them, it's constant heating; since the minced garlic, ginger, and scallions are small in size, they can quickly char at high temperatures, producing bitterness."
