The snow-white and tender green scallion slivers went into the pan, instantly letting out a hiss as the moisture evaporated.
Lin Chen, holding the handle with his left hand, quickly tossed the pan a few times, allowing the lamb fat to fully coat the surface of every scallion sliver.
With the help of the high flame, in just over ten seconds, the originally translucent, jade-like scallion slivers developed a layer of seared brown markings, making them look even more appetizing.
The half-cooked lamb slices went into the pan to be quickly stir-fried with the fragrant scallions. The tender pink meat and the white-and-green scallions danced up and down in the air, releasing waves of wonderful aroma.
Tossing a pan in the air using only wrist strength like this was much harder than a normal toss. Luckily, the food in the pan didn't weigh much, or he really wouldn't have dared to show off like this.
