As the oil temperature rose, Bai Mengmeng quickly added the double-coated pumpkin strips, frying them swiftly in the wok until golden. Once they held their shape, she scooped them out to drain the excess oil.
Salted egg yolks actually required careful selection; salted duck egg yolks tasted the best. Such egg yolks not only had a unique flavor, but they were also glistening with oil and exceptionally savory and fragrant.
Turning the heat down from high to low, she mashed the egg yolks and slowly simmered them until they melted. Dense little bubbles appeared, and then she could add salt for seasoning.
Chapter 57