Ginger-scallion water

葱姜水cong jiang shui

Whip ginger-scallion water into ground meat for juicy texture.

Brief reference for now — not yet in the full step-by-step lesson format.

Ginger-scallion water being stirred into ground pork until glossy and sticky.

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Before you start

Recipes using this method often take about 10 minutes — treat that as a rough reference; amounts and equipment set the real time.

Meat absorbs all liquid, turns glossy and sticky.