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... k knuckle rice lies within that pot of fragrant braising liquid.
Jiang Feng had a system recipe and was also skilled at making braised meat, so preparing pork knuckle rice came naturally to him.
Jiang Feng and Sun Zhuangfei began to get ready in the shop.
Various spices were toasted until fragrant, placed in a bag, and a pot of rich stock was simmered, into which the pork knuckles were added to cook.
Once the skin and fat of the knuckles had rendered into the stoc ...
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