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Chinese cooking really is all about combining various basic techniques.
After the fish bones were fried in the wok, they were scooped out, leaving some Seasoning Oil behind. Dai Jianli inspected it, added half a spoonful of lard, heated it, then tossed in the crushed garlic, followed by the sauerkraut, and began to stir-fry.
Lard makes sauerkraut more aromatic and also adds richness to the dish.
After stir-frying for two minutes, he added ...
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