"Not yet, Uncle. We still need to pour the sauce."
After scooping all the large shrimp out of the wok, Lin Xu placed a strainer over a bowl and poured the broth from the wok through it, filtering out the minced ginger in the process.
He then poured the broth back into the wok and heated it over the fire, stirring it as it heated.
The broth thickened at a speed visible to the naked eye.
"The benefit of using crystal sugar is exactly this: the sauce reduces quickly and becomes shiny and bright, making it look prettier when poured over the shrimp."
Very soon, the sauce in the wok not only thickened, but its color also turned a ruddier hue.
This was the effect of the shrimp oil.
When the broth became thoroughly thick, Lin Xu scooped half a ladle of scallion and pepper oil into the wok, swiftly mixed it, and then carefully poured the mixture over the large shrimp on the plate.
After the sauce was poured, it was ready to be served and tasted.
