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At the beginning of sautéing, you can place it on the stove and stir-fry over high heat.
But once the ground meat has broken up, you should move the pan away from the flame, to the side of the stove, and use the residual heat to fry out the aroma and moisture of the ground meat.
Only then will the ground meat be sufficiently crispy and even more delicious.
When the ground meat in the pot becomes granular, and the oil at the bottom of t ...
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