He diced the potatoes and tossed them into the pot of cooking rice, then gently stirred with a spoon to mix everything together thoroughly.
This method produced rice that had both the fragrance of grains and the soft, tender texture of the potatoes, giving it a richer flavor and more complexity.
Next, Feng Mountain took the frying pan from Yves, picked up his Hunting Knife, and deftly flipped the chicken pieces in the pan.
The butter danced merrily in the high heat, continuously coating the chicken and making it SIZZLE as it fried.
He then selected a few suitable spices from the supply they'd brought to the camp and added them to the pan one by one, giving the chicken a richer, more complex flavor.
Finally, he boldly tossed a large amount of chili peppers and Sichuan peppercorns into the pan. A rich, spicy aroma instantly drifted out with the steam, filling the entire tent with a tantalizing fragrance that made everyone's mouth water.
