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... grasped by the bun button, the hands are like silk, and the mouth is oily when eating.”
Jiang Feng knew these characteristics well after he had the recipe.
The soup stock has been stewed for four hours and is ready.
Jiang Feng took the best pork, separated the fat and lean meat, chopped the lean meat into stuffing, and then chopped the fat meat into stuffing.
Then mix the stuffing together according to the proportion of three parts fat and seven parts thin.
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