No one left the queue because of what was said.
This wasn't a spontaneous decision by Chen Mo.
When analyzing the recipe for Phoenix Tail Shrimp, the system provided multiple solutions.
The most authentic Phoenix Tail Shrimp was the one Chen Mo made before, and there were two other methods.
One was a sweet and sour Phoenix Tail Shrimp, and the other was a garlic-flavored Phoenix Tail Shrimp, which is suitable for both hot and cold preparations. Chen Mo chose the garlic flavor because using the previous method for a large pot was simply unrealistic.
Only by giving the ingredients a new flavor can the shortcomings of large pot cooking be concealed, and of course, there are also advantages.
Dishes made in a large pot tend to have a richer flavor compared to those from a small pot, which perfectly aligns with the garlic flavor method.
Duck fat was still poured into the pot.
Once all the river shrimp were evenly coated with breadcrumbs, the oil in the pot was heated to 160°.
