The heat used to sear the oysters is quite high with the purpose of instantly locking in the juices inside the oysters. Usually, after reaching this point in a restaurant, the dish would move directly to sautéing and stewing the ingredients.
But Wang Fan didn't do this. After brushing the pan clean again, he poured in peanut oil and heated it to 240 degrees.
The moment the oysters hit the pan, the entire pot of oil boiled over instantly. The bright yellow oil kept rolling as if it would overflow the pan the next second, making the onlookers outside the car gasp in surprise.
Wang Fan calmly fished out the oysters with a skimmer, shook off the excess oil, and set them aside.
The fried oysters had a slightly charred edge, but remained plump and round without much change in appearance.
