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Pictorial: Pan-Fried Pork Chop

hzrt8w

By hzrt8w
in China: Cooking & Baking

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hzrt8w

hzrt8w

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[...]The flavor of the dark shallots really does something!  And the subtle shaoxing/soy/sesame  flavor is just right.

I am glad that you gave this a try, jo-mel. I see fried shallots used very often in Vietnamese dishes. They sure know how to bring the best out of shallots. Sweet, camaralized taste... in pho, curry, sandwiches... everything.

Uh-oh... what am I doing promoting Vietnamese food in a Chinese forum? :wacko::laugh:

W.K. Leung ("Ah Leung") aka "hzrt8w"
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