Ning Meng placed the minced meat into a large basin.
As she looked at the meat, her internal database began to run automatically.
[Half a pound of minced meat is enough for two batches. Salt is essential for flavor; you can’t skimp on it, but too much will mask the natural sweetness of the meat. Sugar is the finishing touch—it enhances the savory notes while neutralizing the salt, making the flavor profile more rounded. Soy sauce adds color and aroma; dark soy sauce provides a deeper color but can be quite salty, so the amount must be calibrated...]
Chapter 92