PREVIEW
... an to acquire a hint of golden edges, and the fat inside gradually seeped out, turning the oil in the pan a light yellow.
The aroma of the meat became increasingly rich, with the fragrance of several spices continuously released and merging with the meat’s aroma, becoming as dense as the scent of aged wine.
Once half of the fat had been rendered out, Wang Fan poured in a third of the chopped green onions, otherwise, if he continued sautéing, the pork belly would only become lard ...
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