Speaking of char siu, people from other provinces can't get used to it, because it is salty with a little sweetness, and some people like fat forks, some people like thin forks, our restaurant, in order to meet the taste of the public. Just use the skinless bone picking flower, talking about this skinless bone picking flower, not to do catering on the understanding is not very deep, in fact, it is even ribs together, the ribs are picked out, the remaining rib meat, connected with pork belly, is not fat and not thin, until the promotion came out, word of mouth response is good. Of course, we also have a secret char siu sauce, must add this char siu sauce to be able to correct, char siu plus char siu sauce is very compatible oh, char siu sauce is simply char siu soy sauce, several kinds of soy sauce plus rock sugar, and spices fried incense, in the pot for ten minutes. The operation is simple, that is, the kitchen is too hot, and there is that the taste workshop of our restaurant is too small, 4 stoves are fired, that feeling is like a sauna, finally enough to make up 300 words, not very good at writing, I hope you read more points [ya] [yak] [shake hands] [shake hands]
