The temperature of the oil gradually rose, and the faint scent of heated oil did not escape Wang Fan's nose.
When the oil was 60% hot, Wang Fan pinched a slice of meat coated in batter and placed it into the oil pot. Instantly, the oil splattered, making a "sizzle" sound, and the meat slice was quickly coated with a layer of soft white skin.
Wang Fan quickly placed the other slices of meat into the oil pot, gently stirring them with chopsticks to ensure they were evenly heated. The meat slices tumbled in the hot oil, and after 50 seconds, Wang Fan used a strainer to fish out the fried, stabilized meat slices.
At this moment, the batter was still a pure white color, the plump meat slices emitting a rich meaty aroma.
When the oil temperature rose to 70% hot, Wang Fan poured the meat slices back into the oil pot.
