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Stir-Fried Milk
Preparation info
- Difficulty
Medium
Appears in
By Yan-Kit So
Published 1997
This strange-sounding dish originated sometime during the early part of the 20th century in Daliang, a county near Canton renowned for the ingenuity of its chefs, who exerted great influence on Cantonese cooking.
Ingredients
- Peanut or vegetable oil
6 ounces - Salt
1½
Method
- Heat the wok over a high heat until smoke rises. Add
1 tablespoon ¼ teaspoon
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