"Use a hot pan and cold oil to sauté the meat until it’s sizzling. First, sear the mutton until all sides are golden brown, then add ginger slices to bring out the aroma. Next, add cooking wine, light soy sauce, dark soy sauce, oyster sauce, and yellow soybean paste. Stir-fry it for a bit, then add rock sugar. Keep stirring until the sugar melts; this helps the flavor penetrate the meat."
Jiang Nanzhou meticulously listed every single seasoning he used for their benefit. He then transferred the seared mutton into an extra-large cafeteria pressure cooker.
"Now, we add boiling water. This is the secret to getting the meat soft and tender—you must use boiling water. Add the radishes, then the spices: cinnamon, dried chili, and bay leaves. That’s all you need. Just set the pressure cooker for eighteen minutes."
Chapter 59