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Du Xixi still had quite a few ingredients to cut. She took out the green and red peppers, removed the stems, and cut the membranes before slicing them into fine strips, similar in thickness to the potato julienne. She chopped the garlic into a paste and cut the scallion and ginger into segments and slices. Because she didn’t have chopped chilies, Du Xixi had to use small, fiery-looking red peppers chopped into a paste to substitute for the chopped chilies.
After cutting the ingredien ...
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