After everything was added, he simmered it on low heat.
This step couldn't be rushed. It needed to be simmered slowly, ensuring that the Red Oil from the Doubanjiang and the aroma of the two types of fermented beans were fully extracted before proceeding to the next step.
This process was slow, taking about twenty minutes, until the Doubanjiang in the pot was thoroughly cooked, even achieving a dry, fragrant scent.
Once it reached this stage, he added the prepared Sticky Rice Cake chili and continued to simmer.
The Sticky Rice Cake chili was already saturated with water. As soon as it hit the pot, steam billowed up. The somewhat clashing aromas of the Doubanjiang and chili would then diffuse with the steam, making the sauce's fragrance even richer and more mellow.
Originally, the Dry Pot Sauce was designed based on the intense aroma that results from the long simmering times required by dry pot dishes, so it shouldn't have any overwhelmingly pungent smell.
