The sweet and salty flavor of the soy paste really shines here, so use the best-quality one you can find. We like Yu Ding Xing’s glutinous rice soy paste[LINK]. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast.
from Latest Recipes https://ift.tt/2D0DsJe
from Latest Recipes https://ift.tt/2D0DsJe
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