Du Xixi specifically chose pork belly with a higher fat content from the fridge, cutting it into thumb-sized pieces. Just like the loach slices, they were to be used soon, naturally placed on a clean plate.
At this moment, the broth from the spinal bones was nearly ready, a pale brownish-yellow color. As soon as the small pot lid was lifted, white steam billowed out, carrying a rich aroma that filled the air.
Du Xixi took a deep breath, finding that this simple loach spinal bone soup was already very appetizing. However, since she decided to make "dun sheng qiao", she naturally couldn't change the menu midway.
Heating the oil in the pan, Du Xixi focused on the oil temperature. Once it was just right, she poured in the loach slices. The sizzling sound immediately erupted as the translucent loach meat turned charcoal gray under the frying, with the meat bits blossoming like "sesame flowers".
