After carefully studying the recipe, Chen Mo discovered that the so-called multifaceted flavors mainly refer to the soup base for Fuding Meat Slices.
As for the meat slices themselves, there are not many improvements, just a few rare steps.
After all, whether a dish is delicious or not, taste and flavor account for a significant proportion, and it is pretty much settled how the texture of this snack should be when made.
Without much ado, after returning to the parking lot and reading the recipe several times, Chen Mo started making it. The first step was, of course, not directly making the meat slices but preparing the condiments.
"It's a bit of an exaggeration to call it multifaceted, but making a dozen flavors isn't an exaggeration, right?"
First, prepare the most common seaweed-flavored soup base, which doesn't differ from wonton soup base, mainly including seaweed, pepper powder, and some small shrimp.
