The process for making the beef filling was pretty similar to the one for the pork.
The beef was just cut into larger pieces, and the seasoning oil was switched from Sichuan peppercorn oil to fried onion oil. As far as Jiang Qiuqiu was concerned, nothing paired better with beef than onions.
Its intensely assertive flavor melded perfectly with the beef. When you took a bite and the juices burst in your mouth, you also got a subtle hint of onion.
"The third filling is corn and shrimp."
In a way, this filling could be considered a sweet one.
She snapped fresh, golden sweet corn from the cob. Without any cooking, it already had that unique, clean scent of fresh grain. Then there was the shrimp. Jiang Qiuqiu hadn't found any smaller ones on Taotao Fresh; all she could see were quite large.
