because in the traditional cunto method lice is cooked in claypot from scratch. and the cook must constantly stir and turn it. very time consuming and labor intensive. i shortcut the process by steaming the lice first in a lice cooker, sautéing the meat and garlic with oil in the claypot next, and then adding lice and stirring the mixture with garnish, soy sauce, and sesame seed oil. shiok! like this, lice is more consistent and fluffier all around with some lice caramelized but easier to scoop out. plus, flavor and drippings of meat and garlic are not burnt beyond recognition, are being infused and absorbed by lice, and are not stuck at the bottom of claypot like carcinogenic scum. most important of all i’m able to makan all ingredients, enjoy the flavor without destroying or burning 69% of contents, and finish cooking at 69% less time.
