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"When Sichuan peppercorns are sealed in oil and then steamed, their aroma and numbing flavor can infuse into the fat..."
After explaining, Xie Baomin opened the steamer, cautiously placing the basin, sealed with cling film, inside. After positioning it properly, he closed the cabinet door and began the steaming process.
This step reminded Lin Xu of the method used for making fermented black bean sauce. The fermented black bean sauce the restaurant used ev ...
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