Big Baby Confirmation

Su Yayan glanced at the screen and confirmed that most people were already satisfied with the Chinese edible frog dish. The corners of her lips curled up as she started to deal with the last dish—Duck Blood in Chili Sauce.

It was not difficult to make the Duck Blood in Chili Sauce, but it required a certain amount of patience and care.

There were more ingredients in this dish. The handling method of each material, the timing of the addition, and the heat when cooking all required attention.

Su Yayan first rinsed the tripe, duck blood, and cod briefly. Then, she added chili powder, ginger slices, and chopped onions to make the soup.

Beansprouts, daylilies, fungus, asparagus, and other vegetables were easily cooked. Once they were cooked, they had to be scooped up immediately for future use. Otherwise, the taste would deteriorate if they were cooked for too long.