"When you smell the aroma, and the base oil appears in the pot, start adding the spices. The main ones are star anise, cinnamon, and bay leaves. The proportions must be controlled properly, so they don't overpower the dish."
"Meizhou also likes spicy foods, and with the current humid weather, you can add a few more dried chilies, then some brown sugar to stir-fry. You want to bring out the caramel aroma and gelatinous texture of the sugar."
Ever since mastering the ancient dry-frying method for Beef River, Wang Fan has elevated his use of brown sugar to join this stew dish as well.
Cheng Dong and the others couldn't help but nod repeatedly as they listened, feeling as if a new world had just opened up to them.
Previously, when they made stew, they would just dump all the spices and seasonings in after adding water, without distinguishing them so meticulously.
