After boiling, the Three-Piece components were simmered on medium heat until the diced meat was fully cooked, then the heat was turned up to quickly thicken the broth in the pot.
And then...
Chen Mo followed the proportions he understood from making it the previous day, and threw in several pieces of pigskin consecutively, retrieving the stored pigskin jelly directly from the cupboard.
Even though he knew he could use this feature now, Chen Mo couldn't help but feel genuinely appreciative when he took out the pigskin jelly.
"It's really so convenient."
The pigskin jelly was thrown into the pot all at once, which was different from the traditional way of making the soup dumplings. The slightly soy-tinted pigskin jelly quickly melted under high temperature, but since there wasn't much water in the pot, the melted pigskin jelly looked more like a flowing gelatinous substance.
