PREVIEW
... er must be stir-fried on the spot to capture the full flavor.
Wang Fan held the wok in one hand and a spoon in the other, placing the sliced and marinated beef into the wok when the oil was heated to 60% hot.
With a "sizzle," the rich aroma of the meat instantly spread out, but that’s not what prompted the students’ amazement.
It was when Wang Fan scooped some rice wine from the table beside him and drizzled it into the wok that a huge flame flared up with a "whoosh!"
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