Liu Yunong pointed at the hen on the cutting board.
"The making of Hulu Chicken involves three processes: boiling, steaming, and deep frying. When preparing, first soak it in clean water, remove the blood stains completely, and then tie the chicken with twine during boiling to keep its shape."
At this point, Liu Yunong couldn't help but add, "The common method for Hulu Chicken doesn't actually require deboning. After cooking, it should be tender enough that the bones can easily separate with chopsticks. In Liu Family Cuisine, however, we've improved upon this. The meat tastes better and has a better texture if deboned before cooking."
Upon hearing this, Fu Yu realized that Liu Yunong was about to pass on some culinary wisdom, immediately becoming more alert and attentive.
Liu Yunong was gratified by Fu Yu's serious attitude and explained even more meticulously.
