TOP GUIDELINES OF LAPCHIONG AYAM

Notes For anyone who is utilizing dried Chinese sausage, soak the back links in h2o to bring out the flavors and textures on the sausage.one.Coarsely chop or grind the pork (8mm plate), separating the fat with the belly pork, seeking pork pieces across the size of the petit pois (quite tiny pea) to garden pea measurement. This gives the sausage add