After placing the pine nuts on the plate, it was time for the final step of the dish.
She poured out the oil from the wok, leaving just a little behind to heat up. Then, she added the clear broth made from the fish head and bones, along with some salt, cooking wine, and vinegar. The liquid sizzled and foamed the moment it hit the hot wok. "Now, we'll add some sugar."
'I was supposed to add some ketchup, but I don't have any right now… so I'll just use sugar on its own.'
"The amount of sugar you add is up to personal preference. If you like it sweet, add a bit more. If not, just a little bit will enhance the flavor. Once the sauce comes to a boil again, add some cornstarch slurry—"
A magical reaction happened in an instant.
As she stirred, the once-clear liquid gradually thickened, transforming from a thin broth into a rich sauce.
A single stir with the large ladle was enough to pull up glistening threads of the sauce.
