Chen Mo had just mixed the chopped meat filling and formed it into plump, round meatballs, carefully placing them onto a plate, sneakily transforming the black pot into a clay pot—an enormous clay pot!
A clay pot big enough to hold over a hundred Lion's Head meatballs!
Moreover, Chen Mo discovered that cooking with a black pot made it much easier to reach a simmering state compared to an ordinary clay pot.
After all, a black pot has a unique property of heating evenly. When the bottom of the pot is subjected to a small flame, every part of the black pot heats equally.
The standout feature of Chen Mo's Lion's Head meatballs is the lack of tightness, leaving sufficient gaps between the little meat grains fused into the Lion's Head.
Ordinary Lion's Head meatballs transfer heat gradually from the outside to the inside as they cook.
