canonHunan
Hong shao rou
Red-cooked, and the red is soy.
what is worth stealing
Caramelise the sugar before the liquid goes in and the soy lacquers the fat instead of merely salting it.
Red-cooked, and the red is soy.
Caramelise the sugar before the liquid goes in and the soy lacquers the fat instead of merely salting it.