PREVIEW
... p> The aromatics sizzled, releasing their fragrance, as Light Soy Sauce and Dark Soy Sauce were poured in, along with some oyster sauce, a small spoonful of salt, and a small spoonful of sugar. After stirring everything evenly, the salted fish bits were added.
Two large bowls of water were added to simmer, allowing the savory flavors of the aromatics and the salted fish to meld into the broth.
The heat was turned up high. The eggplant strips, which had been soaking in water, were ...
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