Liu Yunong arranged the scallions neatly and turned to say, "Compared to leeks, they have a fresh aroma."
Fu Yu had never really noticed this before.
He thought to himself that he would also take a good taste later.
With the scallions arranged, Liu Yunong started to place the ginger.
"Put the ginger underneath, bury it at the bottom."
After arranging the scallions and ginger, she then placed the meat.
"When placing the meat, remember that the skin must be facing down. This way, when it's cooked, it'll come out looking neat and nice."
"For this dish, use Huadiao wine. It brings out an authentic flavor and makes the taste richer."
"There's a standard measure for Huadiao. For a dish like this, you should use about 750 to 1000 grams. The exact amount is up to your judgment."
Actually, in this kind of cooking, the proportion of seasonings is very crucial.
If there's too much, the flavor is too strong; too little, and the taste is too weak.
