Don't be fooled by the small diameter of the black pot, its unique curve actually fits a lot!
And its special heat conduction properties ensure you don't have to worry about uneven heating causing different cooking levels of the ingredients.
That's really nice!
Sichuan pepper oil, scallion and ginger oil!
These two types of oil, after being refined by Chen Mo, are poured into reusable seasoning bottles, essentially becoming inexhaustible and low-cost chic.
The naturally aromatic oil, once heated, only needs a bit of scallion and ginger to be added in, no need for a long stir-fry, just until a slight fragrance is detected.
Removing the sautéed scallion and ginger to the side, Chen Mo lifted a bucket of chicken pieces and dumped them all into the black pot. On average, that's the equivalent of ten chickens.
Turn on the high heat!
The black pot quickly spread the heat to each piece of chicken, as if the aroma of the chicken was already noticeable in an instant.
