Chapter 91

To make pan-fried buns and pursue that clear, fresh, and sweet broth, crystal aspic is a must. Although milky-white aspic works too, in terms of texture, crystal aspic is a cut above, offering a refreshing flavor that is never greasy. Besides, the leftover pork skin from making the crystal aspic can be used to whip up a cold dish later, killing two birds with one stone. No sooner said than done.