A roaring fire snake erupted, instantly soaring above Lin Chen's head, but it only lasted two or three seconds before it diminished by half.
The giant iron wok in Lin Chen's hand seemed like a toy, swaying back and forth with a flick of his wrist, as strips of meat as thick as fries danced up and down in the air, gradually changing color under the blaze.
This step was originally supposed to involve 'slipping' — a quick high-temperature deep-frying to preliminarily cook the ingredients.
But for the sake of performance, he changed it to a stir-fry format.
The amount of oil had to be enough to give the meat strips a tender texture and to provide sufficient fuel for the flames.
After most of the meat strips had changed color, Lin Chen placed the wok on the edge of the stove, spooning all the meat into a strainer to drain the oil.
All that was left in the wok was a thin layer of oil; the excess was scooped out, and it was put back on the fire to reheat.
