1 recipe found
Braised in soy sauce, it is a classic method. Each family has different techniques, but the essence is nothing more than the fried sugar or soy sauce version, and later the Pu'er red wine version, etc. The principles are basically similar, so I won't go into details. My sauce here is an exclusive recipe. Lee Kum Kee’s taste is more Cantonese-style, so you just have to control the amount of rock sugar.
