5 TIPS ABOUT LAPCHIONG YOU CAN USE TODAY

Slice the lap cheong into skinny pieces. Saute around medium heat till crisp. Eliminate the lap cheong into a paper towel lined plate. Pour the excess Excess fat through the pan.​Lap Cheong is probably the oldest regarded cured sausages (dating back again to 580 BC – but is still not the oldest!) and is particularly very fashionable may be the