He used his hands to mix it evenly.
The main purpose of adding starch is to lock in the moisture of the shrimp meat, ensuring that it remains tender and juicy after cooking; moreover, it adds a crispy texture to the shrimp shell, allowing one to feel the delicateness of the shrimp meat while experiencing the gentle cracking of the shell between the lips and teeth.
He picked up the wok and placed it on the stove, pouring in some peanut oil.
As the flames danced, the oil temperature gradually rose to the optimal state...
Huang Jun gently placed the marinated shrimp into the hot wok one by one.
