What caught Liu Yunong's attention was that when the quail was placed in the boiling water, it remained motionless, indicating that it had already been successfully drowned beforehand.
This timing, if not by sheer luck, could only mean that Fu Yu is very experienced in this aspect and can precisely determine the drowning time of the quail.
It seems like a simple operation, but it's actually quite difficult.
For the average person, the exact timing of drowning might not need to be so precise.
However, in kitchen work, saving time is extremely critical.
The shorter the preparation time, the longer the cooking time left for the chef.
The chef can cook steadily, and the dishes made are surely more perfect in detail than those rushed out in haste.
After handling the quail, Fu Yu placed the cleaned pork tenderloin, in a whole piece without cutting, into the clay pot along with ginger and added clear water.
