Using the still-liquid batter to bind the chopped lettuce and egg mixture, then quickly flipping the oyster pancake.
"Sizzle—"
The golden egg batter sizzled in the pan, releasing a rich egg aroma, while the heat also brought out the clear fragrance of the lettuce.
The flipped side had been fried to a brownish-yellow, visibly filled with plump oyster meat, which was still bubbling out oil.
This time, it didn't take long to cook, as the oyster pancake was inherently thin, even thinner than the oysters themselves, it cooked quickly.
Taking the whole oyster pancake out and placing it on a plate, egg side up, then spreading secret sweet and spicy sauce on top.
The golden egg batter paired with light green lettuce pieces, slightly charred pancake, and orange-red sweet and sour sauce, plus the air filled with the fresh aroma of oysters and eggs, it was indeed a dish the two women had never seen before.
