The meat's fragrance had fully steamed out, and the Dried Vegetable had completely soaked up the meat broth.
Holding the Pagoda Meat mold, Lin Xu poured the excess broth from inside into a bowl. Then, placing a plate on top of the mold, he held the mold with one hand and pressed the plate with the other, quickly flipping both. The mold landed steadily in the center of the plate.
When he removed the mold, the Pagoda Meat's form was finally revealed. The rosy pork skin was layered in concentric circles, with streaks of fresh white fat peeking out from between them. The alternating red and white colors were incredibly appetizing at first glance. However, it wasn't time to taste it yet.
Lin Xu carried the just-poured broth to the stove, poured it into a pot, and brought it to a boil over high heat. He then whisked in some Water Starch to thicken the broth slightly. Next, he drizzled some Seasoning Oil over the broth. This would enrich the broth's aroma and make its color brighter.
