GETTING MY LAPCHIONG MEDAN TO WORK

Slice the lap cheong into skinny parts. Saute around medium heat until crisp. Take out the lap cheong to a paper towel lined plate. Pour the surplus Excess fat with the pan.1.Coarsely chop or grind the pork (8mm plate), separating the Extra fat from your belly pork, looking for pork pieces across the measurement of the petit pois (extremely modest