PREVIEW
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Aromatic Sauce Type?
It’s like Moutai, this flavor of liquor.
Ha! You’re overthinking it, Chef Guo, who would waste such an investment asset for blanching?
As the temperature in the pot increased, more and more froth appeared on the surface of the water. Guo Weidong took a spoon and skimmed off the foam one by one.
Wait until the water in the pot boils, then boil for a few more minutes until all the foam is completely gone.
Then take out all the beef o ...
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