PREVIEW
... hieved without the master stock. This was especially true for Tiger Skin Chicken Feet. Under the effect of ice water, the fried chicken skin was filled with various collagenous pores and wrinkles, giving it a loose texture, yet it was utterly tasteless. The flavor of Tiger Skin Chicken Feet came entirely from the master stock.
Lin Xu brought over a large stock pot used for stewing flavors and poured in the filtered Pork Bone Broth. Then, according to the amount of master stock in the pot ...
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