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The technique known as kào, or braising, is a cooking method where ingredients are first pan-fried, then simmered with a small amount of broth. In Shandong cuisine, dishes such as dry-braised big shrimp and garlic-braised small yellow croaker utilize this technique.
Now, since they were preparing a scallion-braised dish, green onions were naturally indispensable.
In China, when it came to eating green onions, everyone immediately thought of the ...
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