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Despite of its steep pricing, this dish was the best pork liver I had till date. Removed all the tendon in the liver and washed with salt then flushed with water. .
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Only with countless of repeating practice then the chef could achieved this beautiful gamy-less liver. Even the hot pot was boiling, the chef still able to forecast the prefect done-ness. Just the gravy itself, we could eat two bowl of rice. 👍🏻👍🏻👍🏻