As Qin Huai expected, heavy seasoning is needed to prepare the sea cucumber filling.
The surface of sea cucumber fried in oil becomes slightly crispy, not only altering its texture when eaten but also making it easier to absorb the seasonings. Qin Huai watched as Zheng Siyuan added various spices one by one, stirred, left to set, scooped out, and diced the ingredients.
Then he mixed the sea cucumber with crab yellow sauce, simmered it over low heat, and then stewed it as if he were cooking the filling for Three Meat Buns.
The aroma of the filling was already very rich.
It wasn't the kind of rich bun filling like Three Meat Buns; it was the rich aroma of a dish. People who walked by without knowing the background would find it hard to imagine Zheng Siyuan was making bun filling, probably thinking he was making a dish and reducing the sauce over high heat.
Qin Huai wanted to taste it.
