PREVIEW
... s the size of a thumb, without tendons or fat.
During the curing process, in a low-temperature environment, it needs to be cured for about three days.
The cured meat should be cut open to reveal a bright red color; fatty pork needs to be cured for three to five days to ensure the fat becomes hard, not soft, with a uniform color inside and out."
Yu Xiaolian saw that the workers around her had formed a circle, so she explained again.
Wang Dafen was no longer afraid ...
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