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v2 Chapter 24 Dongying Slashing Demons
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... il golden brown.
In a wide oil pan, add the aniseed and chili peppers to sauté until fragrant, add a spoonful of Sichuan Sauce, and stir-fry the keel for color.
Add the sauce, after smoldering, collect the juice and pour the starch water evenly from the side of the pot. Lastly, sprinkle a small amount of chopped green onion and serve.
Sichuan-flavored fried 4th generation keel, served with black chicken pork bone 5th generation long bone soup boiled to thick white.
Th ...
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