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The Film Emperor’s Daily Live Cooking Broadcast - Chapter 26 - Four Seasons Feast – Side B
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Chapter 25 - Four Seasons Feast – Side A
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Chapter 27 - Attaining a Higher Level
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... uth — the traditional way, the way grandmothers made it.
Ruan Tang picked out a portion of pork belly with striations of lean and fat. He cut it into small squares, and though each piece was streaked with distinct layers of red and white, it looked nothing like a bloody piece of raw meat. After rinsing the meat with clean water, he blanched it in boiling water twice over to remove the impurities and smell from the meat.
The pan was seated on the stove and when it was hot enou ...
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