Not sure how they do it here. I’ve never been. Traditionally they’re supposed to braise them for a long time in lard, and then they move them into a cauldron of lard, higher heat, that fries them up, right?
Not sure how they do it here. I’ve never been. Traditionally they’re supposed to braise them for a long time in lard, and then they move them into a cauldron of lard, higher heat, that fries them up, right?