Fang Cheng cut off about three catties, re-sealed the rest, and tossed it into the freezer.
Then he lit the fire, placed the pot, poured a little golden base oil, preparing to make a serving of braised Crawling Beast meat.
When the first wisp of smoke rose from the bottom of the pot, the cut pieces of meat were poured into the pot.
"Sizzle—"
The sound of stir-frying filled the kitchen instantly.
Fang Cheng held the pot handle steadily with one hand, his arm muscles rhythmically moving with each flip of the pot.
The heavy iron pot seemed as light as a toy in his hand, frequently flying over the flames.
The meat pieces quickly shrank under the high temperature, the surface blood quickly congealed, transforming into a special charred fragrance.
He did not add any complex spices, just grabbed a handful of coarse salt and tossed in a few pieces of crushed old ginger.
For ingredients of this level, retaining the original flavor is the greatest respect.
